Asean National Asessor Report Portfolio Suburi Rahman

Assessor Report
Nasional Assessor Assessment Portfolio
ASEAN National Assessor Portfolio
Assessment Report
Name: Suburi Rahman, S.TP., M.P
Institution: Vokasi UNRAM PDD KLU
Train of Trainer ASEAN National Assessor 16-22 March 2021 in Lombok

Ministry of Tourism and Creative Economy/ Tourism and Creative Economy Agency 1
Assessor Report
ASEAN National Assessor

Portfolio
Assessment Report
Name :SUBURI RAHMAN, S.TP., M.P
Institution : VOKASI UNRAM PDD KLU
2 Train of Trainer ASEAN National Assessor 16 – 22 March 2021 in Lombok

Ministry of Tourism and Creative Economy/ Tourism and Creative Economy Agency
Assessor Report
Table of Contents
National Assessor Assessment Portfolio............................................................................................. 4

RPL............................................................................................................................................................ 7
Competency Standard (please attach).................................................................................................7
Conduct Assessment............................................................................................................................ 16
Assessment decision grid.................................................................................................................... 17
Oral Questions....................................................................................................................................... 18
Answers to Oral Questions.................................................................................................................. 19
Written Questions.................................................................................................................................. 21
Key Answers to Written Questions..................................................................................................... 23
Observation Checklist...........................................................................................................................24
Third Party Statement...........................................................................................................................26
Competency Recording Sheet............................................................................................................ 29
APPENDIXES........................................................................................................................................ 31
MY CV..................................................................................................................................................... 31
Feedback Form......................................................................................................................................33
Observer Checklist................................................................................................................................ 34

Assessor Report
Competency Standart
UNIT TITLE: PREPARE AND STORE FOODS 70 Hour
UNIT NUMBER: D1.HCC.CL2.11
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
ELEMENTS AND PERFORMANCE UNIT VARIABLE AND ASSESSMENT GUIDE

CRITERIA
Element 1: Identify and collect food Unit Variables

items
The Unit Variables provide advice to interpret the
required for preparations scope and context of this unit of
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:
for standard recipes 1 Food Production.
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

techniques

Assessor Report
Name: Suburi Rahman, S.TP., M.P
Country: Indonesia
Assessment Date: 20 March 2021
Candidate’s Name: Claudia Dwi Martina
Location: Lombok, Golden Palace Hotel
Time: 16.00-17.00 WITA
National Assessor Assessment Portfolio

You are to establish an assessment portfolio for a given competency
1. Copy of the competency or evidence of where to locate a copy of the
competency.
https://www.atprs.org/
2. Evidence that you understand the construction of an ASEAN competency

standard and can identify what to assess in a competency standard.
Assessor Manual, Trainee Manual, Trainer Guide.
3. Evidence that you have knowledge of the difference between assessment

methods and an assessment tool.
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

Assessor Report
4. Evidence of your knowledge of the principles of assessment
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
5. Evidence of your knowledge of the rules of evidence.
Valid
 Assess only the elements and performance criteria of the competency
 Reflects only the skills knowledge and context of the competency
 and application is a reflection of the standard
Sufficient
• Is there enough evidence?
• Is competence demonstrated over a period of time
• Does the evidence cover all aspects of the competency?

Assessor Report
Authentic
• Must be the trainee’s own work
• Be able to be verified as genuine
Current
• Reflective of an individual’s ability at this point in time
• Demonstration of current skills and knowledge
• Skills and knowledge comply with current standards
6. Evidence of your ability to distinguish between Direct, Indirect and

Supplementary evidence.
• Direct observation by the assessor
• Indirect: such as role plays, projects, assignments simulations, third party

reports
• Supplementary: used where additional information is required, third party

questions both oral and written
7. Assessment matrix as per-attached

8. Assessment strategy map as per –attached
9. A completed recognition of prior learning case study
10. Evidence that you have conducted an assessment (within a time frame of
between 20 - 30 minutes) to include:
a) A completed Assessment Decision Grid

b) Copy of 6 to 8 oral interview questions to be asked of the candidate
c) Copy of 6 to 8 written questions and answers to be asked of the candidate
d) Copy of 6 to 8 multiple choice test items and answers sheet and key
e) An Observation Checklist
f) A completed Competency Recording Sheet

Assessor Report
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

Assessor Report
Competency Standard (please attach)

1: Determine the information required
Read the competency unit details. Complete the table below. This will assist you to
determine the information that you will require to be able to assess Mr Bro.
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 is the work Unit Title Prepare And Store Foods

performance?
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
1.3 Measure and assemble food items

correctly for standard recipes

temperature during preparation

techniques
What level of skill is Key competencies 1.1 Identify a range of food items correctly
needed? = Level 2 (Collecting, organising and
analysing information)
1.2 Collect food items as required for

standard recipes = Level 1 (Collecting,
organising and analysing information)
evaluating
1.3 Measure and assemble food items

correctly for standard recipes = Level

Assessor Report
competency
standard
1 Using mathematical ideas and
techniques

temperature during preparation =
Level 1 Using Technology

techniques = Level 1 Using
Technology
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
 Assessment must relate to the

individual’s work area or area of
responsibility
 Demonstration of skills on more than

one occasion
 Preparation and storage of a variety

food items within typical workplace
conditions and timeframes.
The following skills and knowledge must

be assessed as part of this unit:
 Knowledge of which technique for

preparation and storage of food is correct
 Ability to demonstrate a range of cutting

techniques
 Ability to identify food products by sight,

taste and consistency
10 Train of Trainer ASEAN National Assessor 16-22 Maret 2021 in Lombok

Assessor Report
competency
standard
 Ability to match ingredient quality to
intended final product/use
 Ability to clean and maintain food

working and storage areas
 General occupational health and safety

procedures in the workplace6
 Overview of the relevant legislation in

relation to food handling, food storage,
chemical storage and general premises
food safety
 Ability to demonstrate safe

equipment/utensils practical skills
 Ability to prepare a range of food

products.
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
 Observation of practical candidate

performance
 Oral and written questions
 Portfolio evidence
 Problem solving
 Role plays
 Third party reports completed by a

supervisor
 Project and assignment work
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:
 Knowledge of which technique for

Assessor Report
competency
standard
preparation and storage of food is correct
 Ability to demonstrate a range of cutting

techniques
 Ability to identify food products by sight,

taste and consistency
 Ability to match ingredient quality to

intended final product/use
 Ability to clean and maintain food

working and storage areas
 General occupational health and safety

procedures in the workplace6
 Overview of the relevant legislation in

relation to food handling, food storage,
chemical
storage and general premises food safety
 Ability to demonstrate safe

equipment/utensils practical skills
 Ability to prepare a range of food

products.
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 safe and hygienic handling

of products
 Appropriate portion control and wastage
 Demonstrate complimentary
presentation, garnishing and techniques
 Demonstrate safe knife skills and other

Assessor Report
competency
standard
associated equipment
 Demonstration of commodity knowledge

including quality aspects
 Demonstrated ability to prepare various

foods from at least six different recipes
and cultural
backgrounds
 Demonstrated ability to store various

foods to industry and enterprise
standards
 Knowledge of appropriate portion

control and wastage.
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
 Observation of practical candidate

performance
 Oral and written questions
 Portfolio evidence
 Problem solving
 Role plays
 Third party reports completed by a

supervisor
 Project and assignment work.

Assessor Report
competency
standard
What generic work skills are Key competencies  Collecting, organising and analysing
required? information
 Communicating ideas and

information
 Planning and organising activities
 Working with others and in teams
 Using mathematical ideas and

techniques
 Solving problems
 Using technology

Assessor Report
2: Determine types of evidence required.

Review the unit of competency to determine and list the evidence that Mr Bro would need to
produce to have a positive outcome with his application for an RPL.
(Space for Answers)
1.1 Identify a range of food items correctly
1.2 Collect food items as required for standard recipes
1.3 Measure and assemble food items correctly for standard recipes
1.4 Maintain food items at correct temperature during preparation
1.5 Apply correct food handling techniques
Evidence of:
Ability of Identify and collect food items required for preparations
3: Review of evidence presented against the rules of evidence

Ms X has provided the following ‘evidence cards’ in support of his application.
Card 1 Short Course Card 6 Demonstration of Skills

Ms Claudia has provided a copy of a Two years ago Ms Claudia completed a
statement from a training organization that hotel training course where he was required
indicates his participation in a short course to PREPARE AND STORE FOODS. He
submitted a copy of the observation
in PREPARE AND STORE FOODS,
checklist used to record his positive
including organise and prepare a variety of performance of PREPARE AND STORE
foods for the FOODS.
kitchen. The course was completed 4 years
ago.
Card 2 Employer Reference Card 5 Work colleague testimony

Ms Claudia has provided a statement from Ms Claudia has provided a copy of a
his current employer, Hotel Santika, which statement from his supervisor. It indicates
states that Ms Claudia has great attention to he works effectively as part of PREPARE
details especially in PREPARE AND AND STORE FOODS and has been
STORE FOODS. His employer supports his employee of the month for the past two
application. months.
Card 3 USB stick sound file Card 4 Customer Testimony

Ms Claudia has provided a sound recording Ms Claudia has provided a copy of an email
on a USB of an exchange between himself from a customer at the hotel thanking him
dealing with a guest requesting for for his assistance in PREPARE AND
PREPARE AND STORE FOODS. The file STORE FOODS. The email is 6 months old.

Assessor Report
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
4: Develop RPL competency interview questions

As part of Ms Claudia application he is required to attend an interview to discuss his
application. Develop a set of 8 questions you could ask Ms Claudia to support his application.
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
and storage as described by your previous supervisor
3. When your teammate has work problems, what will you do
4. How can you ensure to me that you can work as a team
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
Provide reasons to support your decision.

Because Ms Claudia has met all the performance criteria of the assessment

Assessor Report
Conduct Assessment
Evidence that you have conducted an assessment (within a time frame of between 20 - 30
minutes) to include:
A completed Assessment Decision Grid
Copy of 6 to 8 oral interview questions to be asked of the candidate
Copy of 6 to 8 written interview questions and answers to be asked of the

candidate
Copy of 6 to 8 multiple choice test items and answers sheet and key
An Observation Checklist
A completed Competency Recording Sheet

Assessor Report
Assessment decision grid

The competency standard being assessed
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
Train of Trainer ASEAN National Assessor 26 November – 2 December 2020 in Lombok

18 Ministry of Tourism and Creative Economy/ Tourism and Creative Economy Agency
Assessor Report
Oral Questions
Student name Claudia Dwi Martina
Assessor name Suburi Rahman, S.TP., M.P
Location/venue Lombok
Unit of competency Prepare and store foods
Instructions 1. Ask student questions from the attached list to confirm
knowledge, as necessary
2. Place tick in boxes to reflect student achievement (Pass
Competent ‘PC’ or Not Yet Competent ‘NYC’)
3. Write short-form student answer in the space provided for each
question.
Response
Questions (Indicate elements and PC)
PC NYC
Element 1: Identify and collect food items
required for preparations
1.1 Identify a range of food items correctly
1. What is involved in collecting food for a standard recipe to ensure you

have all the required ingredients in sufficient quantity?
1.2 Collect food items as required for standard recipes
1. What practices do you use to avoid cross-contamination when

handling and preparing Food?
1.3 Measure and assemble food items correctly
for standard recipes
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?
Train of Trainer ASEAN National Assessor 16 – 2 2 Maret 2021 in Lombok

Assessor Report
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?
Questions (Indicate elements and PC) Answer
Element 1: Identify and collect

food items required for
preparations
1.1 Identify a range of food items

correctly
1. What is involved in collecting

food for a standard recipe to ensure 1. A recipe should state the name of the ingredients
you have all the required and how much of each ingredient is required.
ingredients in sufficient quantity?
1.2 Collect food items as required

for standard recipes
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.
1.3 Measure and assemble food

items correctly for standard recipes
1. Why is it important to maintain 1. so that food remains safe and good when
food at the correct temperature
20 Train of Trainer ASEAN National Assessor 16 – 2 2 Maret 2021 in Lombok

Assessor Report
Questions (Indicate elements and PC) Answer
during preparation? processed or for consumption

temperature during preparation
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?

techniques
1. How can you ensure dairy

products used in menu items are
1. To ensure good milk products during the
maintained at the correct
temperature during the food
preparation process? preparation process, it can be seen from the
condition of the milk that is placed in the cold
room, the milk is not mixed with other ingredients
in the cold room.
2. Why is it important to maintain 2. Food should be stored at the correct temperature

food at the correct temperature
during preparation? because different types of food have different
storage temperatures. if the storage temperature
of food is stored at the wrong temperature it will
have an impact on the food which can result in
damage to the food

Assessor Report
Written Questions
Prepare and store foods
Student Name: Claudia Dwi Martina
Answer all the following questions and submit to your Trainer.
1. Into what food groups can food be classified?
2. What does a standard recipe do?
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:
5. List six dry goods examples.
6. Name four good dry food handling practices.
Answer:
7. Where is food stored when received by an enterprise?
8. What can a food handler do to develop good food handling techniques?
Answers to Written Questions
The following are model answers only – Trainers must use discretion when
determining whether or not an answer provided by a Student is acceptable or not.
1. Into what food groups can food be classified?
 Vegetables and fruits
 Meat, poultry and seafood
 Nuts and grains
 Starch products, such as rice, pasta, cous cous and potato
 Eggs and dairy
 Dry goods
2. What does a standard recipe do?

Assessor Report
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?
Food handling techniques should relate to:
 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?
Less than 5°C
5. List six dry goods examples.
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.
6. Name four good dry food handling practices.
Dry goods need to be kept dry

 Dry goods storage area needs to be cleaned on a daily basis
When spillages occur they need to be cleaned immediately
 All opened packages need to be placed into a sealable container
All decanted products need to have labels attached
All products use by dates need to be visible.
7. Where is food stored when received by an enterprise?
 In the appropriate place:

 High risk foods – Coolroom
 Dry goods –Dry store
 Chemicals – Chemical storage areas
 Frozen goods – Freezer.
8. What can a food handler do to develop good food handling techniques?
 Clean clothing everyday

 Clean protective clothing everyday or as needed
 Shower or bathe daily
 Develop good hand washing practices.

Assessor Report
Key Answer to Written Question

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Assessor Report

Assessor Report
Third Party Statement

Student name: Claudia Dwi Martina
Name of third party: Contact no
Relationship to  Employer  Supervisor  Colleague  Other

student: Please specify:_______________________________________________
Please do not complete the form if you are a relative, close friend or have a conflict of
interest
Unit of competency: Prepare and store foods
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
Identifies, collects measures and assembles required food for recipes √  
Maintains food safety of food items for preparation √  
Prepares eggs and dairy products minimising wastage, maintaining

√  
food safety and applying correct food handling techniques
Prepares dry goods minimising wastage, maintaining food safety and

√  
applying correct food handling techniques
Cleans and prepares fruit and vegetables minimising wastage

√  
maintaining food safety and applying correct food handling
techniques
Cleans and prepares meat, poultry and seafood minimising wastage

√  
maintaining food safety and applying correct food handling techniques
Selects, assembles and uses food equipment safely and in

√  
accordance with manufacturer’s instructions and enterprise
requirements
Dismantles and cleans food equipment after use reporting equipment

√  
faults to the appropriate person
Stores prepared food under appropriate conditions and in appropriate

√  
containers to optimise freshness and quality
Labels stored, prepared food and applies ‘first in, first out’ stock
√  
rotation

Assessor Report
Comments/feedback from Third Party to Trainer/Assessor:
Third party signature: Date: 20 March 2021
Send to:

Assessor Report
Train of Trainer ASEAN National Assessor 16-22 March in Lombok

Ministry of Tourism and Creative Economy/ Tourism and Creative Economy Agency n 29
Assessor Report

Assessor Report
APPENDIXES

Ministry of Tourism and Creative Economy/ Tourism and Creative Economy Agency n 31
Assessor Report
SUBURI Summary
RAHMAN Lecturer in the tourism vocational study

program at the University of Mataram teaches
about food processing. often involved in
research and service in the field of food
processing. have skills in the field of foodstuff
analysis
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

Feedback Form
Session: All Sesion Date: 16-22 March 2021
Please tell us how you rate your training experience ranking in order 1 (below expectations) to 6 (exceeded
expectations). Please feel free to add comments or suggestions. Thank you for your feedback.
Area Comments or suggestions
Relevance of the training to the company

1 2 3 4 5 6
Relevance of the training to your position

1 2 3 4 5 6
Relevance of the training to your career

1 2 3 4 5 6
Quality of the material presented

1 2 3 4 5 6
Trainer demonstrated good knowledge

1 2 3 4 5 6
Trainer developed good rapport with you

1 2 3 4 5 6
Were training objectives achieved?

1 2 3 4 5 6
Will the learning be of benefit to you In what ways?

1 2 3 4 5 6
Overall satisfaction with the training

1 2 3 4 5 6
Most useful part of the training:
Least useful part of the training:
Most useful part of the training:
Least useful part of the training:
Other comments or suggestions:

Assessor Report
Observer Checklist
Trainer: Date:
Observer: Session:
Preparation and set-up Y N Comments
Was a session plan prepared that was clear with a learning  

outcome, sequence and timing of activities, method of
delivery, resources and handouts?
Was a task breakdown prepared showing a clear, step-by-  

step description of the procedure?
Did the trainer set-up the environment, equipment and  

other resources so that safety was ensured and the learner
could easily see what the trainer was doing throughout the
session?
Structure
Introduction – Did the trainer:
Clarify the purpose of training and the learning outcome/s  
Check the foundation knowledge and needs of the learner  

using an appropriate choice of questions or other strategies
Give an session overview  
Provide ‘housekeeping’ information appropriate to the  

session
Body – Did the trainer:
Demonstrate a skill professionally (silently, at normal  

speed)
Demonstrate step-by-step, clearly explaining each step,  

without going back
Let the learner practice the skill, giving guidance only as  

necessary
Let the learner practice at least once independently  
Summarise key learning points and discuss readiness for  

assessment
Assess learners’ achievement of learning outcome  

Conclusion: Did the trainer:
Revisit the learning outcome?  
Give encouraging feedback?  
Clarify the future: ‘what happens next’?  
Delivery
Throughout the training session did the trainer manage the learning environment by:
Speaking clearly using plain English, no slang or  

unnecessary jargon?
Use questions effectively and appropriately?  
Listen actively and respond appropriately?  
Give clear, specific feedback?  
Support the learner throughout the session, identifying and  

responding to needs where appropriate?
Monitor learning throughout the session and modify the  

plan where appropriate to ensure effective learning?
Monitor OH&S issues to ensure safety throughout the  

session?
In general
Did the trainer manage time well to cover planned  

activities?
Was the training approach appropriate for the learner?  
Did the trainer use resources and props effectively?  
Feedback to trainer
Trainer signature: Date:
Observer signature: Date:

Asean National Asessor Report Portfolio Suburi Rahman

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Asean National Asessor Report Portfolio Suburi Rahman

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Assessor Report

Nasional Assessor Assessment Portfolio

ASEAN National Assessor Portfolio

Institution: Vokasi UNRAM PDD KLU

Train of Trainer ASEAN National Assessor 16-22 March 2021 in Lombok

ASEAN National Assessor

2 Train of Trainer ASEAN National Assessor 16 – 22 March 2021 in Lombok

National Assessor Assessment Portfolio............................................................................................. 4

Train of Trainer ASEAN National Assessor 16-22 March 2021 in Lombok

UNIT NUMBER: D1.HCC.CL2.11

ELEMENTS AND PERFORMANCE UNIT VARIABLE AND ASSESSMENT GUIDE

Element 1: Identify and collect food Unit Variables

for standard recipes 1 Food Production.

2.3 Apply correct food handling

4 Train of Trainer ASEAN National Assessor 16 – 22 March 2021 in Lombok

Name: Suburi Rahman, S.TP., M.P

Assessment Date: 20 March 2021

Candidate’s Name: Claudia Dwi Martina

Location: Lombok, Golden Palace Hotel

Time: 16.00-17.00 WITA

National Assessor Assessment Portfolio

2. Evidence that you understand the construction of an ASEAN competency

3. Evidence that you have knowledge of the difference between assessment

Train of Trainer ASEAN National Assessor 16-22 March 2021 in Lombok

4. Evidence of your knowledge of the principles of assessment

5. Evidence of your knowledge of the rules of evidence.

 Assess only the elements and performance criteria of the competency

 Reflects only the skills knowledge and context of the competency

 and application is a reflection of the standard

• Is there enough evidence?

• Is competence demonstrated over a period of time

• Does the evidence cover all aspects of the competency?

6 Train of Trainer ASEAN National Assessor 16 – 22 March 2021 in Lombok

• Must be the trainee’s own work

• Be able to be verified as genuine

• Reflective of an individual’s ability at this point in time

• Demonstration of current skills and knowledge

• Skills and knowledge comply with current standards

6. Evidence of your ability to distinguish between Direct, Indirect and

• Direct observation by the assessor

• Indirect: such as role plays, projects, assignments simulations, third party

• Supplementary: used where additional information is required, third party

7. Assessment matrix as per-attached

a) A completed Assessment Decision Grid

Train of Trainer ASEAN National Assessor 16-22 March 2021 in Lombok

8 Train of Trainer ASEAN National Assessor 16 – 22 March 2021 in Lombok

Competency Standard (please attach)

What is the work Unit Title Prepare And Store Foods

1.3 Measure and assemble food items

1.4 Maintain food items at correct

1.5 Apply correct food handling

1.2 Collect food items as required for

1.3 Measure and assemble food items

Train of Trainer ASEAN National Assessor 16-22 March 2021 in Lombok

1.4 Maintain food items at correct

1.5 Apply correct food handling

 Assessment must relate to the

 Demonstration of skills on more than

 Preparation and storage of a variety

The following skills and knowledge must

 Knowledge of which technique for

 Ability to demonstrate a range of cutting

 Ability to identify food products by sight,