Schedule and Assessments

• Topics Covered In This Course Health and Safety, Food Safety and Hygiene Literacy and Numeracy Egg dishes Basic soups Service related topics such as security, communication,  Basic pasta preparation, cooking and finishing methods Deli/Café preparation and production Basic stocks and sauces Bakery pastry; cakes, biscuits and slices

  Important Dates   Semester 1 Ends: 3 July

  Assessment Schedule

  Methods of Assessment		Minimum pass mark	Learning Outcomes	% Weighting	Due Date
  Practical 1		60%	1 - 3	15%
  Practical 2		60%	1 - 4	15%
  Practical 3		60%	1, 2, 4 & 7	20%
  Practical 4		60%	1, 2, 5, 6 & 7	20%
  Portfolio		50%	1 - 8	30%

• Assessment Guidelines

  In order to pass this course, you must attempt all assessments and gain a course result of 60% or higher in the Practicals and 50% or higher in your Portfolio.

  Below you can find a description of what will be required for the assessments. These requirements will also be looked at and discussed in class. If you still have questions about what is required, ask the tutor during class time to clarify what it is that you are unsure about.

• Assessment

  Practical 1 and 2

  Due: to be confirmed

  Weighting: 30% (Practical 1: 15% & Practical 2: 15%)

  The aim of this assessment is to utilise foundational skills and techniques to demonstrate and apply knowledge of food operations and menu planning by preparing and serving dishes which includes but not limited to a range of vegetables, fruit and pulses, using stock, sauces and soups, farinaceous foods, rice, grains and eggs enhanced when suitable to demonstrate and apply knowledge of food operations and menu planning.

  For more information and the Marking Rubric, read the Assessment Brief below

  Important Details:

  • You must have submitted by email a work plan at least one day prior to assessment.
  • Your uniform must be correct according to NMIT guidelines
  • the assessment is 3 hours and 30 minutes long
  • You must arrive on time and meet all allocated timings in assessments
• Assessment

  Practical 3 

  Due: (to be confirmed)

  Weighting: 20%

  The aim of this assessment is to prepare and serve pastries and baked products suitable for café environment which may include but not limited to the use of farinaceous goods, vegetables, fruits and egg products while applying food production operations skills.

  For more information and the Marking Rubric, read the Assessment Brief below

  Important Details:

  • You must have submitted by email a work plan at least one day prior to assessment.
  • Your uniform must be correct according to NMIT guidelines
  • the assessment is 3 hours long
  • You must arrive on time and meet all allocated timings in assessments
• Assessment

  Practical 4 - End Point

  Due: (to be confirmed)

  Weighting: 20%

  For more information and the Marking Rubric, read the Assessment Brief below.

   

• Assessment

  Portfolio 

  Due: (to be confirmed)

  Weighting: 30%

  Your portfolio is a collection of evidence of the work you have undertaken.

  For more information and the Marking Rubric, read the Assessment Brief below and the Guidelines.

  Important Details:

  • Your portfolio must be presented in a word file and completed by the due date.
  • You will have the ability to check in with your tutor at various stages during your learning to ensure that your portfolio is on track.
  • It must contain all the evidence to the standards specified in the brief.