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Assessor Guide practical-2021IM2021IM144476

The document outlines the assessment requirements for the unit of competency 'Prepare Sauces' as part of the Food and Beverage Production qualification. Candidates must complete specific tasks related to sauce preparation within a 6-hour timeframe, with evaluation based on a checklist. The assessment determines competency based on the successful completion of the outlined tasks.

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Bukein Kenn
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31 views5 pages

Assessor Guide practical-2021IM2021IM144476

The document outlines the assessment requirements for the unit of competency 'Prepare Sauces' as part of the Food and Beverage Production qualification. Candidates must complete specific tasks related to sauce preparation within a 6-hour timeframe, with evaluation based on a checklist. The assessment determines competency based on the successful completion of the outlined tasks.

Uploaded by

Bukein Kenn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION

COUNCIL (TVET CDACC)

Qualification Code : 072106T4

Qualification : FOOD AND BEVERAGE PRODUCTION level 6

Unit Code : HOS/OS/FB/CR/05/06

Unit of Competency : PREPARE SAUCES PRACTICAL SESSION

PROJECT REPORT

INSTRUCTIONS: PROJECT ASSESSMENT ASSESSOR’S GUIDE

This assessment requires the candidate to demonstrate competence against unit of competency
PREPARE SAUCES.

Instructions:
In this assessment, you are required to complete the following tasks:
(a)

1. Ingredients identified and selected as per the recipe.


2. Weigh and measure meats/ingredients according to recipe.
3. Hygiene and procedures are observed as per HACCP.
4. Select type and size of equipment suitable to prepare the brown sauce.
5. Clean and cut ingredients as per the recipe
6. Brown, deglaze (where necessary), add stock and cook as per recipe
7. Reconstitute sauces as per the recipe
8. Simmer, strain and season sauce as per the recipe
9. Garnish, present/dispense sauces as per recipe and style of service

(b) You are allocated 6 hours to perform the above tasks.


PRODUCT CHECKLIST

Candidate’s name & Registration No.

Assessor’s name & Reg. code Madam Mario

Unit(s) of Competency PREPARE SAUCES

Venue of Assessment

Date of assessment

(Tick as appropriate. Yes if the Candidate performs the task correctly, No if the candidate did not
perform the task appropriately. Give a brief comment on your observation)

Mark Mark
s s
Items to be evaluated: Comments
Alloc Awar
ated ded

1. Ingredients identified and selected as per the recipe 10

2. Weigh and measure ingredients according to recipe 10

3. Hygiene and procedures are observed as per HACCP 10

4. Select type and size of equipment suitable to prepare 10


the brown sauce

5. Clean and cut ingredients as per the recipe 10

6 . Brown, deglaze (where necessary), add stock and 10


Candidate
cook Signature:
as per recipe Date (dd/mm/yyyy)

7. Assessor details:
Reconstitute sauces as per the recipe 10

8. Assessor Reg. and


Simmer, strain Code:
season sauce as per the recipe 10

9. Assessor Signature:
Garnish, present/dispense sauces as per recipe and Date
20(dd/mm/yyyy)
style of service
Verifier details: Verifier
TOTAL name: 100

Verifier
The Reg. was
candidate Code:
found to be:

Verifier signature: Date (dd/mm/yyyy)Not yet competent


Competent

(Please tick as appropriate)

OUTCOME

ASSESSMENT
(The candidate isTASKS
competent if s/he gets items 8 out (Please
of the 11tick (√) correct.
items as appropriate)

Feedback from candidate: Competent Not yet competent

a) Written Assessment

b)Feedback
Project assessment
to candidate:

Assessment outcome (Please tick (√) as appropriate)

(Tick as appropriate.
Candidate’s signature: Date
Candidate is competent Competent :
if found competent in
each of the assessment Not yet
tasks in this
Assessor’s assessment)
signature: competent Date
:
Feedback from
candidate:

Date: Candidate Signature:

Feedback to
candidate:

Date : Assessor Signature:

Feedback from
verifier

Date: Verifier Signature:

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