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Asean National Asessor Report Portfolio Suburi Rahman
Asean National Asessor Report Portfolio Suburi Rahman
Asean National Asessor Report Portfolio Suburi Rahman
Assessment Report
Name: Suburi Rahman, S.TP., M.P
Assessment Report
Name :SUBURI RAHMAN, S.TP., M.P
Institution : VOKASI UNRAM PDD KLU
Table of Contents
Competency Standart
UNIT TITLE: PREPARE AND STORE FOODS 70 Hour
UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to
organise and prepare a variety of foods for the kitchen. It focuses on general food preparation
and storage techniques in commercial food production environments
1.1 Identify a range of food items competence, allowing for differences between
correctly enterprises and workplaces. It relates to the unit
1.2 Collect food items as required for as a whole and facilitates holistic assessment.
standard
This unit applies to all industry sectors that prepare
recipes and store food products within the labour
1.3 Measure and assemble food items divisions of the hotel and travel industries and may
correctly include:
1.4 Maintain food items at correct Identify a range of food items may be related to:
temperature
Vegetables and fruits
during preparation
Meat, poultry and seafood
1.5 Apply correct food handling
techniques Nuts and grains
Element 2: Prepare eggs and dairy Starch products, such as rice, pasta, cous cous
2.1 Use eggs and dairy products and potato
efficiently to Eggs and dairy
minimise wastage
Dry goods
2.2 Maintain food items at correct
temperature Cultural items.
during preparation
Country: Indonesia
https://www.atprs.org/
Methods/tool/instrument:
The assessment method or methods refers to how the competency
is to be performed
Gather information
Example:
Method: Observation (watching) the action being performed
The assessment tool or instrument:
In this case an observation check list which has been developed to
record the performance
This tool is used to collect and interpret evidence of competence
Fairness:
Equitable to all groups of learners
Assessment procedure and criteria must be made clear to all learners
before
Mutually developed
Assessment must be able to be challenged
Reasonable Adjustment:
Refers to measures or actions taken to provide a student with a disability
the same educational opportunities as everyone else.
To be reasonable, adjustments must be appropriate for that person, must
not create undue hardship
Reliability:
Means consistent
Techniques must be consistent in the results they give
Must be regularly reviewed to ensure that all assessors are making
decisions in a consistent manner
Flexibility:
Must provide for the recognition of knowledge and skills regardless of how
they have been acquired
Must be made accessible to learners through a variety of delivery modes
Validity:
Must assess the range of skills and knowledge needed to demonstrate
competency
Evidence drawn from a number of occasions
Valid
Sufficient
Authentic
Current
10. Evidence that you have conducted an assessment (within a time frame of
between 20 - 30 minutes) to include:
RPL
Recognition of prior learning or current competency
You are a qualified ASEAN National Assessor working for a hospitality school. You have
received an application from Ms Claudia who is seeking to be credited with the Unit
“PREPARE AND STORE FOODS ”
Ms Claudia has been advised that to be considered for a Recognition of Prior Learning credit
he will need to provide supporting documentation, a portfolio of evidence, and attend a
competency interview.
Instructions
Reference: https://www.atprs.org/atprs/keymaterials#.
Complete the following activities:
Activity 1: Determine the information required
Activity 2: Determine types of evidence required
Activity 3: Review evidence presented against the rules of evidence
Activity 4: Develop RPL competency interview questions
Activity 5: Determine competence
What do you need to know Where this Explain what each section is telling
about the work information is you
performance? located in the
competency
standard
What does the work activity Elements Identify and collect food items
involve?
required for preparations
What are the skills needed Performance Criteria 1.1 Identify a range of food items correctly
to perform this activity?
1.2 Collect food items as required for
standard recipes
What level of skill is Key competencies 1.1 Identify a range of food items correctly
needed? = Level 2 (Collecting, organising and
analysing information)
What do you need to know Where this Explain what each section is telling
about the work information is you
performance? located in the
competency
standard
1 Using mathematical ideas and
techniques
What are the conditions Unit Variable and This unit may be assessed on or off the
under which this work assessment guide job
performance may be
conducted? Assessment should include practical
demonstration either in the workplace or
through a simulation activity, supported
by a range of methods to assess
underpinning knowledge
What do you need to know Where this Explain what each section is telling
about the work information is you
performance? located in the
competency
standard
Ability to match ingredient quality to
intended final product/use
What evidence is needed to Assessment guide The following methods may be used to
prove that a person is assess competency for this unit:
competent?
Case studies
Portfolio evidence
Problem solving
Role plays
What knowledge is needed Unit Variable and The following skills and knowledge must
to perform this activity? assessment guide be assessed as part of this unit:
What do you need to know Where this Explain what each section is telling
about the work information is you
performance? located in the
competency
standard
preparation and storage of food is correct
What skills are needed to Unit Variable and Evidence of the following is essential:
perform this work activity? assessment guide
Knowledge of the classifications and
terminology used in the preparation and
storage of foods
Demonstrate complimentary
presentation, garnishing and techniques
What do you need to know Where this Explain what each section is telling
about the work information is you
performance? located in the
competency
standard
associated equipment
backgrounds
Where should evidence of Assessment Guide food working and storage areas
competency be gathered?
What evidence gathering Assessment Guide The following methods may be used to
techniques might be assess competency for this unit:
suitable?
Case studies
Portfolio evidence
Problem solving
Role plays
What do you need to know Where this Explain what each section is telling
about the work information is you
performance? located in the
competency
standard
What generic work skills are Key competencies Collecting, organising and analysing
required? information
Solving problems
Using technology
1.3 Measure and assemble food items correctly for standard recipes
Evidence of:
recounts Ms Claudia introducing himself, The email outlines the help given by Ms
dealing with the guest request and getting Claudia in resolving the issue.
guest recognition as he is polite and
proactive. The video was taken a week ago.
Review the evidence cards and evaluate each of them against the 4 rules of evidence and
complete the evidence matrix
Rules of Evidence 1 2 3 4 5 6
Validity
Sufficiency
Currency
Authenticity
Meets the criteria Meets some aspect Does not meet the criteria
1. Tell me about your work experience in the field of Food Preparation and Storage
2. How can you prove to me that you are competent in the field of food preparation
5. Can you please prove to me of your skills in food preparation and storage
5: Determine competence
What is your decision! Is Ms Claudia competent?
Based on the evidence collected you are declared pass competent
Conduct Assessment
Evidence that you have conducted an assessment (within a time frame of between 20 - 30
minutes) to include:
Copy of 6 to 8 multiple choice test items and answers sheet and key
An Observation Checklist
Critical evidence Evidence collected (kinds Does it relate to the Is there enough of it? Is it up to date? Is it the candidate’s own
required (Element & PC) of assessment tools used) standards being (Sufficient) (Current) work? (Authentic)
assessed? (Valid)
Element 1: Identify
and collect food items
required for
preparations
1.1 Identify a range of Oral question YES YES YES YES
food items correctly Writen question
1.2 Collect food items Oral question YES YES YES YES
as required for Write question
standard recipes
1.3 Measure and Observation check YES YES YES YES
assemble food items list
correctly for standard
recipes
1.4 Maintain food Practice YES YES YES YES
items at correct
temperature during
preparation
1.5 Apply correct food Practice YES YES YES YES
handling techniques
Oral Questions
Student name Claudia Dwi Martina
Location/venue Lombok
knowledge, as necessary
question.
Response
Questions (Indicate elements and PC)
PC NYC
1. Give an example of how you measure nuts and grain for a standard
recipe?
2. Why is it important to maintain food at the correct temperature during
preparation?
Response
Questions (Indicate elements and PC)
PC NYC
1.4 Maintain food items at correct temperature
during preparation
1. How do you ensure food items for a recipe you are making are
maintained at the correct temperature during preparation?
1.5 Apply correct food handling techniques
1. How can you ensure dairy products used in menu items are
maintained at the correct temperature during the food preparation
process?
2. Why is it important to maintain food at the correct temperature during
preparation?
1. What practices do you use to 1. Food handling techniques should relate to:
avoid cross-contamination when
handling and preparing Food? - Cross-contamination
- Personal hygiene
- Storage and temperature control
- Sanitation.
1. Why is it important to maintain 1. so that food remains safe and good when
food at the correct temperature
1. How do you ensure food items 1. the product is cold in the refrigerator
for a recipe you are making are
maintained at the correct
temperature during preparation?
Written Questions
Prepare and store foods
3. What is the general requirement for food handlers to observe when handling food for
public consumption?
4. What is the required temperature to hold dairy products safely for any length of time?
Answer:
Answer:
The following are model answers only – Trainers must use discretion when
Dry goods
A recipe should state the name of the ingredients and how much of each ingredient
is required.
3. What is the general requirement for food handlers to observe when handling food for
public consumption?
Cross-contamination
Personal hygiene
Storage and temperature control
Sanitation.
4. What is the required temperature to hold dairy products safely for any length of time?
Uncooked rice
Dry pasta
Flour
Sugar
Canned goods
Uncooked pulses, dried beans and lentils
Spices
Disposable single use items
Drinking Straws
Paper serviettes
Take away food containers and lids.
The student is being assessed against industry competency standards and we are seeking
your support in the judgement of their competence.
Please answer these questions as a record of their performance while working with you.
Thank you for your time.
Do you believe the trainee has demonstrated the following skills? Not
Yes No
(tick the correct response] sure
Labels stored, prepared food and applies ‘first in, first out’ stock
√
rotation
Send to:
APPENDIXES
SUBURI Summary
Skill Highlights
Food Analysis &
Technology
Food Processing
HACCP
Contact Experience
Address: Lecturer in Tourism Study Program 2015-
present,
Bung Karno Street Pagutan Lecturer at the Faculty of Food Technology and
Mataram Agro-Industry, University of Mataram 2014-2016
Head of Agricultural Product Technology Study
Phone: Program, Faculty of Agriculture, UNW Mataram
08175768823 2015-present
Education
Email:
Magister of Food Science: Food Science and
suburirahman@gmail.com
Technology – 2013 Brawijaya University.
Languages Certifications
Food Analysis, Halal Food, GMP Food Production,
English
HACCP
Arabic
Indonesia
Hobbies
Writing
Reading
Photography
Design
Observer Checklist
Trainer: Date:
Observer: Session:
Structure
Delivery
Throughout the training session did the trainer manage the learning environment by:
In general
Feedback to trainer