BUSINESS COMMUNICATIONS…Question 1 of 40 Conducting research to develop your proposal __________. A.

/in /by

BUSINESS COMMUNICATIONS…Question 1 of 40

Conducting research to develop your proposal __________.

A. should not be considered during your analysis of content needs

B. is never necessary in order to propose realistic costs

C. must wait until the composing stage of the ACE process

D. could be necessary to learn more about competitors submitting competitive proposals

Question 2 of 40

Anne is trying to get a sense of the overall structure of her slide presentation. She sketches headlines and ideas for the body of the slides on some Post-It notes, rearranging them as necessary. Anne is creating a(n. __________ for her presentation.

A. storyboard

B. template

C. slide master

D. animation

Question 3 of 40

Which of the following would be the best to include in an executive summary?

A. Our program stimulates young minds while strengthening their bodies.

B. Childhood obesity is a growing epidemic.

C. Many people don’t realize just how important physical fitness is.

D. Current guidelines say that children should get at least 60 minutes of exercise each day.

Question 4 of 40
Which of the following statements is true about a cover message?

A. It takes the form of a cover letter for an internal proposal.

B. It does not need to provide an overview of the content.

C. It provides the reader with an overview of the content.

D. It allows readers to find the information that interests them.

Question 5 of 40

You work in a small office of fewer than 20 employees that has no dedicated IT staff. As the resident technical expert you are called on to deal with computer issues and technology-related decisions. Lately this has been taking up more and more of your time and you feel that it is no longer an efficient arrangement. You want to suggest to your boss that your company should consider contracting with an IT company to oversee these needs. As you begin to write your proposal you think about its purpose. In this case, which of the following best articulates the need your proposal is addressing?

A. the company’s need to effectively handle technology-related issues

B. your need to shorten your working hours

C. the company’s need to get employees trained for handling technical issues

D. your boss’s need to ensure that you are able to get your work done early

Question 6 of 40

Providing which of the following in your proposal will help build your credibility with the audience? ?

A. descriptions of similar projects you have completed

B. a list of the deliverables you are agreeing to provide

C. an explanation of when and how the work will be completed

D. a delineation of your costs

Question 7 of 40
2.5 Points
The term __________ refers to the supplemental information provided in a proposal. It often includes examples of past projects, client testimonials, and technical specifications.

A. overview

B. references

C. executive summary

D. appendices

Question 8 of 40

By considering the __________, you can identify the level of persuasion necessary as well as the appropriate form for a proposal.

A. medium

B. need

C. context

D. content

Question 9 of 40

Amanda wants to make a demonstration during her presentation which involves sharing some content with her audience that is not available in electronic form. In this situation, which of the following would be the most appropriate medium to use?

A. podcasts

B. videos

C. props

D. flipcharts

Question 10 of 40

Dave is working on a succinct description of a database proposal, which encapsulates the opportunities for cost savings and increased functionality that the new system presents, as well as its other key ideas. He is struggling to create content that, while remaining brief, will enable his audience to understand the proposal’s main ideas without having to read the whole document. Dave is working on the proposal’s __________.

A. introduction

B. executive summary

C. body

D. references

Question 11 of 40

You work at a small local bookstore that is losing business to big chain stores as well as to online booksellers. In order to improve your business, you plan to propose a new story hour for children to your boss. What is the purpose of your proposal?

A. conduct a social gathering for small children

B. highlight the importance of reading to the whole community

C. teach children some effective reading techniques

D. bring more potential customers into the store

Question 12 of 40

Which of the following statements would be the best to use in a proposal?

A. Our equipment does the job in half the time it takes for our competitor’s equipment.

B. Our equipment did the job in half the time it took for our competitor’s equipment.

C. Our equipment had done the job in half the time it had taken for our competitor’s equipment.

D. Our equipment has done the job in half the time it has taken for our competitor’s equipment.

Question 13 of 40

Understanding the need your proposal meets and how to meet that need is involved in the first step of preparing a proposal: defining its __________.

A. content

B. context

C. purpose

D. format

Question 14 of 40

__________ come from the film industry and are used to help you see the big picture of a presentation before you get too involved with creating individual slides. ?

A. animations

B. storyboards

C. slide decks

D. message headlines

Question 15 of 40

In the context of a proposal, which of the following terms refers to the items you are agreeing to provide to the audience?

A. references

B. appendices

C. advantages

D. deliverables

Question 16 of 40

Whiteboards are recommended when you want to __________.

A. encourage the audience to collaborate and create content

B. encourage the audience to listen and look carefully

C. communicate complex material that people need to look at carefully

D. present lengthy content that cannot easily be seen in slide form

Question 17 of 40

Which of the following tasks would require a proposal?

A. persuade your manager to approve your leave

B. persuade a retailer to repair damage not covered under your warranty

C. persuade your boss to approve a project

D. persuade a retailer to provide you a discount

Question 18 of 40

Brendan’s boss asks him to respond to a request for proposal (RFP.. Right away Brendan knows that __________. ?

A. the proposal is noncompetitive

B. his audience will not be considering any offers except his

C. the indirect approach is preferred since he will need to prepare his audience for his idea

D. the important criteria for the proposal will be provided to him

Question 19 of 40
Which of the following tools is most likely to be used during a presentation if the content to be presented is lengthy and cannot easily be seen in slide form?

A. podcasts

B. handouts

C. whiteboards

D. flipcharts

Question 20 of 40

The best way to address feasibility is to __________.

A. present realistic implementation plans

B. highlight your qualifications

C. demonstrate your expertise

D. provide customer testimonials

Question 21 of 40

In formal reports and in report decks, additional information is included in a(n. __________.

A. glossary

B. reference list

C. executive summary

D. appendix

Question 22 of 40

Anya’s report is 60 pages long. She is including an executive summary that is twelve pages long. This is __________.

A. too long; for a report of this size an executive summary should only be about six pages

B. too long; an executive summary should always be a maximum of five pages

C. too short; an executive summary should always be a minimum of 20 pages

D. the proper length for an executive summary in a report of this size

Question 23 of 40

PowerPoint report decks __________. ?

A. are designed to be read as well as presented

B. cannot be printed out for participants at a meeting

C. require the presence of a presenter

D. contain slides that are less detailed than those in traditional presentations

Question 24 of 40

John, a sales executive, has written a trip report about his recent trip to Germany where he met with some current and potential clients. Which of the following does NOT describe a communication purpose of this trip report?

A. planning resources for the potential new business

B. reviewing and evaluating follow-up plans for trip activities

C. serving as a checklist with which to measure progress on new business opportunities

D. analyzing whether new business plans can be implemented as proposed

Question 25 of 40

Which of the following sections of a formal report contains detailed discussion that is always organized with headings?

A. the executive summary of the report

B. the body of the report

C. the glossary of the report

D. the bibliography of the report

Question 26 of 40

When creating the title page for a report, one should include all of the following EXCEPT __________.

A. the title of the report

B. the purpose of the report

C. the author of the report

D. the submission date of the report

Question 27 of 40

__________ are written reports of meetings.

A. Executive summaries

B. Minutes

C. Feasibility reports

D. Appendices

Question 28 of 40

If you were preparing a report for readers who are not native English speakers, which of the following would be best to include?

A. Signage installation is regulated, so we must obtain a permit.

B. We will need to get a permit before we can put up a sign.

C. Local regulations forbid the installation of signage without prior approval.

D. In order to mount our signs as planned, we will need to get authorization in advance.

Question 29 of 40

__________ arrange data in columns and rows, allowing you to read down or across to see different relationships.

A. Tables

B. Histograms

C. Line graphs

D. Bar charts

Question 30 of 40

A paired bar chart is also known as a __________.

A. line chart

B. stacked column chart

C. histogram

D. tornado chart

Question 31 of 40

A new employee is given the responsibility of keeping the minutes for her work team’s meetings. What advice will you give her?

A. Devote most of the space in your minutes to summarize the discussion at the meeting.

B. Minutes should not be action-oriented because their main purpose is to record the flow of the discussion.

C. Record specific decisions resulting from the meeting.

D. A table is an ineffective format for recording meeting minutes.

Question 32 of 40

The core principles of Edward Tufte, a noted information designer, advocate all of the following EXCEPT __________.

A. eliminating all distractions that do not help the audience understand the data

B. eliminating anything in graphs that exists only for decoration

C. eliminating or minimizing all unnecessary gridlines in tables

D. eliminating data markers that identify specific data points in line graphs

Question 33 of 40

Which of the following terms is a synonym for a reference list?

A. executive summary

B. glossary

C. bibliography

D. table of contents

Question 34 of 40

Bryan hasn’t created a report deck before, but thinks it would be an effective medium for his report. His science-based analytical report will need to include a number of diagrams and photographs, and he is expected to present it at a meeting. Which of the following is true?

A. This is a poor choice, since as a novice he will find report decks difficult to work with.

B. This is a poor choice, since it will be more costly and time-consuming than drafting two separate documents, one for the written report and one for the presentation.

C. This is a good choice, since it will allow him to easily integrate diagrams and photographs into his report.

D. This is a good choice, since most of his audience will see a presentation in this medium for the first time and will be impressed by his technical knowledge.

Question 35 of 40

To make the table of contents easy to read, many writers connect the headings to the page numbers using __________.

A. footers

B. headers

C. dot leaders

D. trackers

Question 36 of 40

Which of the following is recommended for effectively designing a slide deck?

A. Use background graphics for the slides.

B. Size your title box to accommodate only one-line headlines.

C. Leave space for “road signs” on the upper-left or upper-right corners of your slides.

D. Do not include a copyright marking in the slides.

Question 37 of 40

Which of the following elements of a report contains information that would interrupt the flow of the report but that readers may find useful?

A. executive summary

B. table of contents

C. glossary

D. appendix

Question 38 of 40

If you were preparing a report for readers who are not native English speakers, which of the following would be best to include?

A. We won’t be able to cut any corners on the permit process, as the local authorities are real sticklers for detail.

B. We’ve got to make sure we’ve got all our ducks in a row permit-wise, so the local authorities don’t give us a hard time.

C. We will need to follow the permit process carefully, as the local authorities are very detail-oriented.

D. If we don’t watch our step on the permit process, we could be in for a rude awakening when it is denied.

Question 39 of 40

You are preparing a formal report. You want to include some raw data and large tables in your report that you think readers will find useful; however, if you include this information in the body of the report then it will interrupt the flow of the document. In such a situation, you should include this information in the __________ of the report.

A. executive summary

B. appendix

C. introduction

D. glossary

Question 40 of 40

The introduction to a report __________.

A. typically includes the headings and the corresponding page numbers

B. should be written with the assumption that the reader has already read the executive summary

C. typically explains the problem or issue that motivated the report

D. should avoid mentioning the conclusions of the report

begin activity 5 organic chemistry extra credit

/in /by

Extra Credit Paper: The successful student will compose a reflection paper explaining the importance of organic chemistry being certain to include the concepts of structure and functional groups.

Submit the paper using the extra credit link.

Revision-plans

/in /by

Before you read the instruction I will upload for you a picture to see how the way you will answer the Q.

I want you to do for me this things.

Summary: Summarize the content of all your reviews, both from your peers and from me. Discuss the issues that were mentioned by most of your reviewers, or issues mentioned by only one reviewer. Notice any trends that appear in your feedback.

Analysis: Discuss the comments you found helpful or not helpful, and why you found them helpful/not helpful. Notice whether comments seemed out-of-place. Determine whose advice you are planning to use in your revision, as well as whose advice you may not use.

Revision Plan: State your goals for revision. Identify three main issues that you plan to address when you revise. Do not include issues like spelling, grammar, or proofreading in this section.Make this just 1 page

This is the review from a peer in my class :

Love the introduction! Gives a huge heads-up on what you are going to tell me about your paper. Well done.

A comma should be replaced with the period, and the capitalized S should be lowercased.

Awesome way of explaining how important energy is to human beings. Also, great explanation of what “sustainable energy” is!

An “s” must be included as “Nature” is in a singular form.

A little too much repetition. I think you can draw the conclusion that “renewable resources” are reliable for human survival in the sentence “These resources are renewable.”

Nice sentence structure! Great topic introductory.

You need a bit of a transition before this sentence. (: It would make the paragraphs feel more connected and flow!

Third world countries “do not even have (adjective) energy.

Good unbiased point of view. Make sure to give supporting details in the final draft!

Are you saying that researchers are not finding a way to use green resources already, which is why you are suggesting that they need to be motivated to do so? Clarify a little bit and you’ll go long ways with this.

Is this supposed to be a conclusion? These are strong opinions rather than theses. Maybe reconsider where this should go.

You might want to consider your word choice here, as said above, opinions on things that are not in your conclusion paragraph might weaken your claims.

Great introduction to your topic! A respected clarification of who your resourcer is for your introduction really sets you in a good stance. Good job.

Great summary of a research. You didn’t include opinions, which is good! I like how you summarized it to be simple and yet, quite important sounding that coorelates to the source.

Excellent point of view here! Very strong opinion that is connected to your sources.

Great flow, but you need a transitional word before you continue with your sentence. Besides that, very good.

Nice! I like how you made this paragraph flow with summarizing relavent points and with a good structure. Your claim will be backed up with this.

Great point of view that correlates with your sources!

Remember to put a transitional word for your next paragraph!

Good summarization so far.

Good structured sentence that transitions from the previous one.

Make sure to conclude this in your conclusion paragraph, as you used the word “we” and your opinions go there! Great so far.

Great summarization. You included a good transitional word to connect your sentences together as well. Bravo.

Really good supporting detail for your claim!

A period should be replaced with the comma.

This should be in active voice. “he takes”. Would be clearer and better for your paper!

Great so far! You’ve done correct structured sentences and used active verbs, including transitional words.

The extra spaces in after information is not needed. Might need to fix that.

All authors? Be specific on what kind of authors are expert on green energy.

Good conclusion and point of view! Supportive detail as well

Ziegler Corporation purchased 25,000 shares of common stock of the Sherman Corporation for $40 per s

/in /by
Ziegler Corporation purchased 25,000 shares of common stock of the Sherman Corporation for $40 per share on January 2, 2010. Sherman Corporation had 100,000 shares of common stock outstanding during 20 I3, paid cash dividends of $120.000 during 20 I3, and reported net income of $400,000 for 20 I3. Ziegler Corporation should report revenue from investment for 20 I3 in the amount of a. $30,000. b. $100,000. c. $70,000. d. $110,000.

lab report about the path of light quot research quot

/in /by

  • 3 pages, 12 pt font, double spaced.
  • have references (with whatever format you are comfortable using)should be included at the end of your paper.

Grading Criteria:

Lab Report must…

  • be at least three pages. (-10 for shortness of submission).
  • have an additional page with references (use reference format you are familiar using) (-5 for no references).
  • …must explain how topic is discovered, developed, and applied….not a restatement of the Lab Activity. (-10 for explaining the Lab Activity).
  • be turned in on time. (- 10 points deducted per week for late submissions!!! )

Identify-Population-Parameters-From-Sample-Statistics

/in /by

Identify Population Parameters From Sample Statistics

Prompt: The owners of a small mail order business want to estimate their average annual sales. They randomly select 100 sales from their first quarter to analyze. For the samples, the average amount spent was $235.12 with a standard error of $12.41.

Use what you have learned about sampling distributions to answer the following questions.

Response Parameters

What conditions, or assumptions, should be verified before using the sample values to estimate the population mean?

If these conditions are satisfied, what is the probability that you would get a sample with a sample mean of $230.00 or less?

If they expect to have 50,000 sales this year, what is their expected value of the total sales for the year?

What do the following two values represent, in terms of the sampling distribution?

Sample statistics equation

What do these values mean in terms of the expected total sales for the year?

Determine-why-change-is-so-difficult-for-organizations-

/in /by

Determine why change is so difficult for organizations. Propose ways that human resource (HR) specialists can assist in making change easier.

SITHCCC018 Prepare Food to Meet Dietary Requirements Portfolio Task 3 ASSESSMENT TASK BRIEF Course.. 1 answer below »

/in /by

SITHCCC018 Prepare Food to Meet Dietary Requirements Portfolio Task 3
ASSESSMENT TASK BRIEF
Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery
Subject Title SITKS316 Kitchen Studies 3
Delivery Mode ?Full time ?Part time ?Online ?On-campus
Unit(s) of
Competency SITHCCC018 Prepare Food to Meet Dietary Requirements
Title of Assessment Task Assessment 3: Portfolio Task 3
Date Due End of Module 6
Introduction
This subject describes the performance outcomes, skills and knowledge required to prepare food to meet dietary requirements. It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes.
Assessment Instructions
Activity A – Problem solving and recipe research activity
This assessment requires the learner to create and analyse a menu, and then answer questions. It consists of two tasks which must be submitted together.
Task 1 requires the learner to create a one-day menu for each of the following four customers.
1. A customer with heart disease
2. A customer with coeliac condition
3. A vegan customer
4. A customer who requires kosher food
They are then required to analyse the data in relation to the Dietary Guidelines for Australians.
Task 2 requires the learner to answer questions in relation to one of the customers and recipes from Task 1.
Activity B – Portfolio of information
This assessment requires the learner to collate a portfolio containing useful resources related to preparing food to meet special dietary requirements. The information learners collect should include, but is not limited to, the list provided in
Activity B
Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions.
• All questions must be attempted
• If you have difficulty reading or understanding the questions or writing your answers please ask your lecturer for help.
• All questions must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment.
• Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
• Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper.
• The assessment items you submit will be retained by the college as evidence of your performance
Last updated 12/07/2017
Criteria Instructions
Activity A Task 1– Problem-solving-
• Create a one-day menu for each of the following four customers.
1. A customer with heart disease
2. A customer with coeliac condition
3. A vegan customer
4. A customer who requires kosher food
• Use the photocopiable table on the next page to provide the four menus.
• Consider what you’ve learned from the Dietary Guidelines for Australians to select appropriate foods and ingredients to provide the customer with a wide variety of nutrients and nutrition for their dishes.
• Support your choices with reasons.
• Exclude ingredients that would be harmful or unacceptable.
• Access at least one recipe for each customer. It is preferred that you don’t use recipes from your training environment so you can gather exposure to different recipes. Source them from the Internet, library, magazines, your workplace or home.
• Attach the recipe to each table when submitting to the assessor.

ONE-DAY MENU FOR
___________________________________________________________
Meal period Food choices
Breakfast
Reasons:
Morning tea
Reasons:
Lunch
Reasons:
Afternoon tea
Reasons:
Dinner
Reasons:
Task 2 – Question and answer
• Choose one of the customers and recipes from Task 1 and answer the following questions.
• Make sure you answer all questions.
Customer and recipe name: ____________________________________________________
Q1: What would the consequences be if you ignored the special dietary requirements of this customer?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q2: What specialised ingredients are there in the recipe you chose for them?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q3: What ingredients have you purposefully excluded from the menu? Why?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q4: Triple the recipe and write the new weight or measurement of each ingredient on the attached recipe.
Q5: Identify and list any ingredients (including additives and preservatives) in the recipe or packaged foods which may cause health consequences due to common food allergies or intolerances.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q6: What preparation and cooking equipment would you use to make this dish? What, if any technological skills do you require?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q7: What preparation and cooking techniques would you use to ensure optimum nutritional value? Explain your answer.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q8: Describe how you would present this dish so that it’s appetising and attractive.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SITHCCC018 Prepare Food to Meet Dietary Requirements
Portfolio Task 3
Activity B – portfolio of information
Gather a range of information
• Put together a portfolio of useful resources, contacts and information related to preparing food to meet special dietary requirements.
• Information should be collected over the duration of the unit and submitted nearing the end of study for this unit, as directed by your assessor.
• Your portfolio will be viewed by your assessor, but you should retain it for future reference.
Types of information you should include.
• Samples of special recipes and portioning guides from your workplace or training environment.
• Samples of recipes used to prepare dishes in Activity A.
• Photographs of a range of nutritionally balanced dishes you have prepared and presented within commercial time constraints.
• List of useful dietary and cultural websites.
• Copies of equipment safety checks, product lists, brochures or manufacturer's instructions for assembly, cleaning, use and maintenance.
• A copy of your establishment's menu with written suggestions on it or attached to it including: • modifications or adjustments
• exclusions
• substitutions
• specialised ingredients
• cooking method changes
• what your organisation could implement to better serve customers with special dietary needs while at the same time maintaining (or improving) nutritional value.
• Relevant newspaper or magazine articles related to: • nutrition
• modern influences on our food and beverage choices
• health implications of making poor food choices
• the role of good nutrition in avoiding dietary disease
• the role and implications of using additives and preservatives • modern food presentation methods.
• A copy of the Dietary Guidelines for Australians.
• Any other useful resources related preparing food to meet special dietary requirements.
Question and answer
• Answer the following questions relating to the information you have researched for your portfolio.
• Make sure you answer all questions and submit these along with your portfolio of information.
Q1: In reading through the Dietary Guidelines for Australians, what new information did you learn about food sources and their nutrients, particularly regarding catering for older Australians, children and adolescents?
____________________________________________________________________________________
Last updated 12/07/2017
Assessment 3: SITKS316 – Kitchen Studies 3
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q2: Through the newspaper and magazine articles you read, what do you think most influences people’s choices of foods and beverages?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q3: Through the newspaper and magazine articles you read, how do you think you could influence customers to make healthier choices?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q4: Through the newspaper and magazine articles you read and what you’ve learned in the Dietary Guidelines for Australians, what is the role of good nutrition in avoiding dietary disease? Do you think most people are aware of the health implications of their food choices? Why? Why not?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Q5: Describe any presentation techniques and ideas you have discovered during your research which could be incorporated into your workplace or training organisation. Include relevant garnishing or service ware suggestions.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SITHCCC018 Prepare Food to Meet Dietary Requirements
Portfolio Task 3
Submission Instructions
The work is to be submitted via the learning portal. Your work should be clearly marked with your name and group information.
Checklist:
? Part A Task 1 & 2
? Part B
? Copy of the marking sheet
Assessment Process
• All items must be submitted.
• All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment.
• Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
• Clear, constructive and accurate feedback will be given to you on your results and performance by feedback from your lecturer
• The assessment items you submit will be retained by the college as evidence of your performance.
College Policies and Procedures relating to assessments, and associated forms, are available via http://www.think.edu.au/about-think/thinkquality/our-policies.
Last updated 12/07/2017
MARKING SHEET
Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery
Subject Title SITKS3116 Kitchen Studies 3
Delivery Mode ?Full time ?Part time ?Online ?On-campus
Unit(s) of Competency SITHCCC018 Prepare Food to Meet Dietary Requirements
Title of Assessment Task Portfolio 3
Lecturer
Student
Group
ITEM Performance Criteria Satisfactory
Yes No
SITHCCC018 Prepare Food to Meet Dietary Requirements
Part A Task 1 and 2
1.1 Confirm the dietary and cultural food requirements of the customer.
1.3 Confirm health consequences of ignoring special dietary requirements of customers.
1.4 Access special dietary recipes and select specialised ingredients.
1.5 Identify, from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
1.6 Exclude ingredients from dishes as requested by the customer.
2.4 Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5 Use appropriate equipment and cooking techniques for specific diets.
2.6 Employ suitable preparation and cooking techniques to retain optimum nutritional values.
2.7 Present nutritionally balanced food in an appetising and attractive manner.
Critical aspects
follow special recipes to prepare and produce a variety of dishes to meet multiple and diverse requests of customers with special dietary requirements
main types and culinary characteristics of special and cultural diets that are part of contemporary
Australian society
Produce special dishes for multiple customers within commercial time constraints.
Performance Evidence
literacy skills to read and comprehend special dietary recipes and packaging labels
write notes on recipe requirements and calculations
Numeracy skills to weigh and measure ingredients.
Problem-solving skills to consider and respond to special customer needs and requests.
adjust standard menu items to meet special customer requests
Knowledge Evidence
Culinary terms and trade names for ingredients suitable for meeting basic nutritional needs.
Culinary terms and trade names for ingredients that cause common allergic reactions.
Culinary terms and trade names for food additives and preservatives.
Main types and culinary characteristics of special diets that are part of contemporary Australian society:
diabetic, gluten-free, low-cholesterol, low-fat, low-gluten, sugar-free, vegan.
Meaning of:
? drug-food interactions ? food allergy ? food intolerance.
Key health and legal consequences of failing to address special requirements: ? allergic reactions
? anaphylaxis
? food sensitivity or intolerance reactions.
Main types and culinary characteristics of cultural diets that are part of contemporary Australian society: ? halal
? Hindu
? kosher ? vegetarian.
Basic principles and practices of nutrition, including:
• nutrients and their food sources
• food-labelling and interpretation
• effects of various cooking methods and food storage on nutrients.
• Primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents.
Comments:
Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements.
ITEM Performance Criteria Satisfactory
Yes No
Part B
Critical aspects.
1.4 Access special dietary recipes and select specialised ingredients
1.6 Exclude ingredients from dishes as requested by the customer.
2.2 Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
2.4 Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5 Use appropriate equipment and cooking techniques for specific diets.
2.6 Employ suitable preparation and cooking techniques to retain optimum nutritional values.
2.7 Present nutritionally balanced food in an appetising and attractive manner.
Performance Evidence
Problem-solving skills to
• consider and respond to special customer needs and requests.
• adjust standard menu items to meet special customer requests
Knowledge Evidence
Culinary terms and trade names for substitute ingredients used to produce dishes with special dietary recipes.
Main types and culinary characteristics of special diets that are part of contemporary Australian society: diabetic, gluten-free, low-cholesterol, low-fat, low-gluten, sugar-free, vegan.
Main types and culinary characteristics of cultural diets that are part of contemporary Australian society:
? halal
? Hindu
? kosher
vegetarian.
Basic principles and practices of nutrition, including:
• nutrients and their food sources
• influences on food choice
• food and beverage selection influences
• health implications of food choice
• role of good nutrition in avoiding dietary diseases
• role of good nutrition in avoiding dietary diseases
• Primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents.
Comments:
Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements.
ITEM Satisfactory ITEM Satisfactory
Yes No Yes No
Part A
Part B
Record feedback provided to the student (especially on any unsatisfactory areas):
OUTCOMES Yes No
Overall performance of this assessment was satisfactory?
Re-sit assessment required?
Lecturer’s signature: ____________________________________
Date:__________________________
The result of my performance in this assessment has been explained to me ? No ? Yes
I would like a copy of this marking sheet ? No ? Yes
Student’s signature: ____________________________________
Date:__________________________
Lecturer to retain original copy of Marking Sheet
PLUS
Lecturer to retain original assessment item/s completed by student

responses and essay due today

/in /by

SEE ATTACHED

final portfolio paper

/in /by

Hello Tutor,

 

Please see attached file for an instruction.

 

Thanks,

 

Coryla