SITHFAB016 ASSESSMENT 1

Section C: Performance activity

Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit.

This activity will enable you to demonstrate the following performance evidence:

• Discuss the characteristics of each of the major food types listed in the knowledge evidence with at least three different customers
• Demonstrate the correct application of each of the following sensory evaluation techniques to evaluate food:
• smell or nose appraisal
• taste appraisal
• visual appraisal
• Provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
• Maintain and continuously extend personal food and menu knowledge to enhance workplace activities.

Answer the activity in as much detail as possible, considering your organisational requirements.

1.With three different customers, provide information about the characteristics of each of the major food types:

• Appetisers
• Cheeses
• Fruits and vegetables
• Meat, fish and seafood
• Salads
• Sauces and accompaniments
• Soups
• Sweets and desserts.

Also provide current, accurate and relevant advice to each customer on their food selection to meet their individual taste and budget.

This activity needs to be observed by the trainer/assessor or third party. It may be performed in a workplace environment or a simulated environment.

2. Conduct a sensory evaluation including:

• A smell or nose appraisal
• Taste appraisal
• Visual inspection.

3. Give examples and evidence of how you maintain and continuously extend personal food and menu knowledge to enhance workplace activities.

....

I would like the transcripts between 3 different customers and a staff at question 1.

I would like the written responses at question 2 and 3.