Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHKOP013 Plan cooking operations Trainer/Assessor Assessment for this Unit of Competency Details Assessment 1 Short Answer Questions Assessment 2 Practical observation Assessment 3 Assessment conducted in this instance: Assessment 1 1 2 0 3 0 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No 0 No further information required Yes 0 Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete 0 My assessor has discussed the adjustments with me 0 I agree to the adjustments applied to this assessment Signature Date 2nd Assessor to complete 0 I agree the adjustments applied to this assessment are reasonable Name Signature Date Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: contents of food production plans including: mise en place lists equipment lists purchase orders staff allocations comprehensive details of food production processes for: receiving mise en place preparing cooking food storage reconstitution re-thermalisation serving critical control points in food production where food hazards must