GAS659 Participation Of Cook And Chefs In Social, Environmental, Cultural Issues Assessment 3 Answer
Assessment 3: Assessment Overview Assessment method: Essay Weighting: 30% ◻ Word limit or equivalent: 1200 words Essay – discourse analysis of the different social, cultural, environmental or political...
SITXWHS003 Implement and Monitor Work Health and Safety Practices Assessment 1 Answer
Qualification Code/Title☐Certificate IV in Commercial CookeryAssessment TypeAssessment – 1National Code/TitleSITXWHS003 - Implement and monitor work health and safety practicesAssessment Task 1: Written questionsWritten answer...
Preparation of Appetisers and Present Salads Assessment 2 Answer
Prepare appetisers and present saladsASSESSMENT 2 – Questioning - Written AssessmentAnswer the following questions1. List three factors you must consider when confirming food production...
Identification and Categorization of Vegetable, Fruit, Eggs and Farinaceous Dishes Assessment 2 Answer
Prepare vegetable, fruit, eggs and farinaceous dishesASSESSMENT 2 – PortfolioAnswer the following questions1. Access the market information in your state and identify all fruit and vegetables currently in season. Categorise...
SITHKOP002 Plan and Cost Basic Menus: Cookery Assessment Answer
SITHKOP002 Plan and cost basic menus (3)Tasks to be completed by the studentThis assessment requires you to plan, cost, write and evaluate seven menu types addressing following criteria:Identify customer profile for whom the menus will...
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