College: Assessment Coversheet & Feedback Form

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Assessment Coversheet & Feedback Form

THIS FORM MUST BE ATTACHED TO ALL SUBMITTED WRITTEN WORK WITH ALL AREAS COMPLETED
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FAMILY NAME: Singh FIRST NAME: Niklesh

TO AVOID CONFUSION, PLEASE
STUDENT ID: D C
5 8 7 6 WRITE IN CLEAR HANDWRITTING
UNIT CODE: SITXINV003 CONTACT PHONE NUMBER:

0417374440
UNIT NAME: Purchase goods EMAIL ID: singhniklesh@gmail.com
COURSE NAME: Certificate IV in commercial cookery DUE DATE: 23/09/2022
ASSESSMENT NUMBER: 1,2 and quiz GROUP PARTICIPANTS (IF REQUIRED):
*(Please note that it is your responsibility to retain copies of your assessments.)*
STUDENT’S DECLARATION (PLEASE SIGN AND DATE)

• This submission is my own work and does not involve plagiarism or collusion.*
• All sources used by me have been documented.
• This piece of work has not previously been submitted for assessment in this or any other subject.
• I give permission for my assessment to be scanned for electronic checking of plagiarism.*
• I understand that plagiarism and collusion constitute cheating.*
• I understand that disciplinary action will be taken against students who engage in plagiarism.*
niklesh singh 21/09/2022

Student Signature: ______________________________________________________________ Date: ____________________________________________
ACADEMIC STAFF USE ONLY – Feedback Comments to Student

Extension Granted Resubmission
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THE ASSESSMENT ATTACHED IS:

Version 3.0_February 2019
Satisfactory Not Satisfactory
Trainer/Assessor’s Name______________________________ Trainer/Assessor’s Signature ______________________________ Date _____________
*COPY OF WORK - Please ensure that a copy of all work has been made prior to submission. On rare occasions, assessments may be lost in the system and in such cases you will be
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*PLAGIARISM - Plagiarism is the presentation by the student of an assessment that has been copied in whole or in part from another student’s work, or from any other source (e.g.
published books or periodicals or internet sites) without due acknowledgement in the text.
*COLLUSION - Collusion is the presentation by the student of an assessment as his/her own work which is in fact the result in whole or part of unauthorised collaboration with
another person or persons.
© Elizabeth Bence Pty Ltd t/a Duke College |Assessment Coversheet & Feedback Form | Page 1of 1
CRICOS Provider Code: 02564C | RTO Code: 90681 | Level 1, 20-22 Macquarie St Parramatta NSW 2150 Tel (+61 2) 9687 3200
Written Test
Unit Code:- SITXINV003
Unit Name:- Purchase goods
Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 X 2 3
SITXINV003 Purchase goods
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:
o specific industry sector and organisation:
o features of products sold and the expected level of quality
o formats for and contents of workplace documents that describe supply requirements
o forecasting methods for calculating required quantity of goods
o formats for and inclusions of job castings that describe purchase price limitations
o sources of product and supplier information
o sources of information on negotiated cost of supply, contractual arrangements and preferred
supplier arrangements
o formats for and inclusions of supplier specifications for the purchase of goods
o full content of stock ordering procedures and documents
o individual stock ordering responsibilities
o sources of information to determine purchase requirements:
o buffet designs
o catering orders
o customer specifications:
 numbers
 special requests
o event orders
o event running sheets
o function orders
o menus
o operational itineraries for crew
o passenger itineraries
o passenger lists
o recipes
o reservation profiles
o rooming lists
o standard yields
o goods that need to be purchased by a business:
o alcoholic or non-alcoholic beverages
o cleaning agents and chemicals
o customer travel products:
• luggage labels
• travel bags
• travel wallets
• tickets
• vouchers o event supplies
o food:
• dairy products
• dry goods
• fresh goods
• frozen goods
• fruit or vegetables
• meat, poultry or seafood
• fuel:
Duke College (DC) Assessment 1, Jan 2019

CRICOS ID: 02564C Version 2.0
RTO ID: 90681 Page 2 of 10
• aircraft
• coaches
• hire cars
• vessels
• general stores
• housekeeping supplies
• linen
• merchandise
• uniforms
• considerations in determining quality and suitability of stock on hand:
o ability to meet customer requirements:
• numbers
• special dietary requirements
• special requests
o ability to meet requirements of:
• event
• menu
• recipe
• touring itinerary o for food:
• currency of best by or use by dates
• freshness
• size
• weight
• numbers of goods on hand
• organisational procedures for the supply of goods:
o completing purchase orders
o gaining authority to purchase
o limitations on which suppliers can be used
o who is authorised to negotiate and purchase
• assessment of supplier capacity to meet price, quality and delivery expectations:
o comparing price with previous supply costs
o visual assessment
o taste test for food
o visual assessment
o taste test for food
o checking on others’ satisfaction with the supplier
• determinants of the quality of goods:
▪ ability to meet:
o customer specifications
o organisational quality specifications
• portion requirements
o currency of best by or use by dates
o freshness
o size
o weight
Place/Location where assessment will be conducted/Timeframes
DC Classroom and DC Training Kitchen

Resource Requirements
Pen, paper, computer, Internet access
Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence.
Your trainer will provide you with instructions for time frames and dates to complete this
assessment.
If more space is required for any answer you may attach a separate page containing your ID
number, name unit title, unit code and the assessment task number and attach this page
with the current assessment task before submission or alternatively use the back of each
paper with a clear reference to the relevant question(s). Assessment due date is written on
your timetable. Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your
trainer.

Assessment 1: Written Test

Your Tasks:
This test consists of short answer questions. You must answer all questions correctly to be
marked satisfactory in this assessment.
1. List the steps for the general process for determining purchasing requirements:
• Together with the appropriate staff, determine the things needed for operations.
• Evaluate the durability and quality of the current supply.
• Steer clear of wasteful and pointless ordering.
• Calculate the quantity of each item you'll need to order.
• Identify any pricing restrictions
2. List 6 types of goods you might need to purchase in your industry sector
• Food items
• Beverage products, both alcoholic and nonalcoholic
• Paper-based goods
• Glasses
• Furnishings
• Cutlery.
3. List 5 examples of personnel across different departments in the Tourism, Hospitality

and Events industry who may need to be involved in ordering processes or when
seeking approval for purchases:
• Supervisor
• Chef/head chef
• Event coordinator
• Operations manager
• Stores personnel

4. Provide 3 examples of documentation which can be used to identify purchasing

requirements in a hotel:
Menu provisions
Customers lists
Invoice bills
5. List 3 procedures which must be followed to identify stock on hand before ordering to
avoid wastage:
Buffet designs
Event and function orders
Event running sheets
6. List 4 examples of forecast tools which can be used to estimate the anticipated amounts
of purchases:
Occupancy or rooming lists
Reservation profiles
Special requests or VIP lists

7. Provide a description of how each of the following forecasting methods is used to

estimate anticipated amounts of purchases:
• Moving Average –
An average that moves is known as a moving average. As new information or dates become
available, the old ones are discarded. As a result, the average shifts throughout the time scale,
making it possible to determine the ideal monthly ending inventory. This aids in more accurate
inventory forecasting for the upcoming fiscal year or other time period chosen by your company.
• Popularity index –
The popularity index aids in identifying the things that consumers are buying and are in high
demand. It is the proportion of a certain item's part sales to the sum of all item portion sales overall.
Number sold divided by the total number of products for sale multiplied by 100 is the popularity
index.
• Sales Forecast
To rapidly determine the total number of products sold during a given time period, combine the
stock turn figure with the workplace's reorder cycle data. This might assist in estimating how
much to order for next periods.
• Yield Test
The yield test aids in determining the minimal quantity of an item that must be ordered for a
recipe. Comparing the real cost of each ingredient and each dish to the buying cost is helpful. It
facilitates portion calculation.
8. Which details must be considered for the following key factors when developing
purchase lists?
• Date required –
Allows for sufficient delivery time and check availability
• Quality required –
determine the requirements based on price and quality considerations as well as customer
expectations
• Shelf life
Consider perishables and shelf life as well as spoilage factor

• Stock levels –
checks on existing levels and minimum stock levels
• Suppliers –
check on availability of products and appropriate of supply
9. Which details need to be considered for the following factors before selecting a
supplier?
• Product range –
It is extensive enough? Can they supply across a range of product needs or specific needs only?
• Availability –
Exist any seasonal effects or supply problems? Do they own a specific quantity of stock?
• Service provision –
what is the service level guarantee?
• Reliability –
What is their reputation? What do other customers think of their service?
• Price –
Is it competitive? Remember cheapest may not always be best?
• Specific requirements –
HAACCP needs, dary deliveries, deliveries at specifictimes, available on demand

10. What is the purpose of a preferred supplier? How is a preferred supplier selected?
The company receives a lot of orders, therefore in order to keep their business relationships strong
and boost their earnings, they employ their favoured suppliers to offer the most affordable products
and services.
Choosing a chosen provider - Recommendations - By asking around at work or in the sector.
reading catalogues, periodicals, and magazines; directories
Visit trade exhibits or events as trade associations.
Online - By search the internet for local, interstate, worldwide providers
11. List 4 aspects which need to be considered to ensure sufficient supply provisions and
stability of prices for goods:
Delivery
Cost
Service
Quality
12. How should you deal with price changes at short notice and requirements for
negotiating prices?
In order to deal with sudden pricing adjustments, we first speak with the supplier and clarify the
situation in order to prevent misunderstandings or confusion. then locate a substitute provider at a
reasonable pricing. Conditions for price negotiations - Before you negotiate, be certain of what you
hope to gain. Recognize that you are negotiating, not making demands. Permit the vendor to make a
counteroffer.

13. Provide 3 examples of procedures which could be used to check on the quality
standard of goods from a potential supplier:
Comparing price with previous supply cost
Customer's review
Visual assessments
14. List 6 details which need to be checked when purchasing goods directly from a
supplier:
Temperature
Product range
Price
Specific requirement
Reliability
Quality

Assessment 2
Unit Code:- SITXINV003
Unit Name:- Purchase goods
Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 X 3
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge and skills to complete the
tasks outlined in the elements and performance criteria for this unit of competency and relating to
the following aspects:
• determine and confirm purchasing requirements for at least six of the goods listed in the knowledge evidence
• make purchase arrangements for the goods to meet different:
• end product requirements
• customer specifications:
 numbers
 special requests
• assess supplier capacity to meet price, quality and delivery expectations for each of the above goods
• complete above purchasing activities following organisational requirements for stock ordering, including
procedures and documentation
Place/Location where assessment will be conducted/Timeframes

DC Classroom and DC Training Kitchen
Resource Requirements
Computer, calculator, telephone, internet connection, Stock supplies for quality and suitability
assessment, job costing, existing supplier contracts as these exist in the organisation or Duke
College, stock control procedures used in the organisation or Duke College
Instructions for assessment including WHS requirements

You are required to determine and confirm purchasing requirements for 6 different goods
categories listed in Question 3 of this project.
You are required to address and answer all questions included in this project.
Your trainer will be available to discuss your purchasing analysis and further actions and
negotiations required to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. You
will be provided with feedback on your project following the submission of your work.
If more space is required for any answer you may attach a separate page containing your ID number,
your name, unit title, unit code and the assessment task number and attach this page with the current
assessment task before submission or alternatively use the back of each paper with a clear reference
to the relevant question(s).
Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.

Assessment 2: Project
Your tasks:
1. Choose an area of operations relevant to your job role which may include:
Food operations
Food and Beverage
Housekeeping
Reception
Tourism outlet
Travel services
Event management
Food Operation
Operation/Department: ________________________________
Chef
Job role: ______________________________
2. Identify and list 6 different types of goods relevant for your area of operations which need to be
purchased in the near future. The products must be selected from the following categories:
• alcoholic or non-alcoholic beverages

• cleaning agents and chemicals
• customer travel products:
□ luggage labels
□ travel bags
□ travel wallets
□ tickets
□ vouchers
• event supplies
• food:
□ dairy products
□ dry goods
□ fresh goods
□ frozen goods
□ fruit or vegetables
□ meat, poultry or seafood
• fuel: Ans-List of 6 different types of goods need to purchase in the future -
□ aircraft •Dairy products
□ coaches •Dry goods
•Fresh goods
□ hire cars •Frozen goods
□ vessels •Fruits or vegetables
• general stores •Meat, poultry and seafood
• housekeeping supplies
• linen
• merchandise
• uniforms

3. List the specific requirements which require the purchase of these goods based on e.g. an
upcoming function, banquet sheet, special customer requirements, an event, low stock,
reservations or as applicable including the order of urgency for ordering these supplies.
Provide details for how you have identified these requirements including consideration of
any existing stock you have in storage.
We must understand these objectives and how they connect to the needs for purchasing before rushing
out to buy anything.
When making a decision to buy, we must:
Describe the kind, amount, price, and justification for the need for the commodities.
Establish the restaurant's deadlines, spending limit, and customer obligations. Sort these items
according to the severity of the consequences that might result from the company not receiving them
on time. to determine the needs for the purchase, taking into account the goods we already have on
hand.
We can rapidly determine how many items were consumed within a given time period by combining our
data on reorder cycles with the stock turn rate.
This might assist us in estimating how much to order.
Step 1: Determine the typical quantity of stock still available after each reorder.
Step 2: To calculate the number of goods used, multiply this number by the stock turn percentage.
Let's assume that each time an order is placed, there are typically 10 things still available.
The stock turn figure for this time period is 5.510 x 5.5 = 55 items utilised.
4. Contact the relevant department heads/ supervisor or persons relevant for these product
needs and clarify concise specifications and quantities required. Detail with whom you have
communicated and what was determined.
Making purchases for the food and drink I speak with the head chef and the event planner, who provide me
the necessary information on the stock on hand and the items I need to buy.
Speaking with staff, there are specific details we may learn by looking through the appropriate documents
and records.
ordering food
•Menus
•Recipes
•Customer requirements (numbers, special requests, dietary needs)
•By consulting with the appropriate individuals, we validate the necessary numbers and specifications
•for the transaction
•Consumer's need - The products must meet the needs and unique criteria of the customer.
•Particular order of the client - The items are in accordance with the specific order of the customer
•Service providing - The products enable us to serve the anticipated quantity of clients.
or commanded.
•Reliability - The products enable us to provide the promised level of service.
- The products must adhere to menu specifications and client special requests.
• nutritional requirements.

5. Which forecasting methods form the basis for calculating the quantities required? How is
the choice of forecasting method established?
Trading volume and moving averages
standardised methods
common yield test
Popularity metric
utilising sales information to guide future reservations with clients
Calculate stock turn: Stock turn is the number of times the average value of the stock item is turned over
within a set period. We prefered the stock turn and moving average technique to determining the
necessary numbers. The sales performance of specific stock items, divisions, or the overall
performance of the firm may be tracked and reported using stock turn calculations. A business wants to
determine how well soft drinks are selling.
Over a six-month period, the soft drink's total sales came to $900.
The opening stock was worth $2,300.
The closing stock was worth $1000.
It is necessary to determine the average stock value before determining the rate of stock turn.
The average stock price is another name for this.
6. Identify the stock on hand, list the quantities available and indicate whether these need to be
considered in your purchasing order.
To determine the available amounts, we use stock reports. Computerized systems create a number of
reports on a regular basis. One report that makes both manual and digital stock control possible
A stock usage report is systems.
The types of stock that were used for a certain purpose are described in detail in a stock utilisation
report. For instance: Stock usage report of previous dinner party of 30 people Stock usage reportItem
description Quantity Vegetables & fruits (e.g. onions, tomato, apples) 20 kg Meat, poultry or seafood (e.g.
beef, chicken, fish) 15 kg Dry goods (flour, sugar, whole grains) 20 kg Frozen goods (ice cream, snacks)
6 kg Dairy products (e.g. yoghurt, butter) 3 kg This report reveals the specifics of used goods in a next
function. List of available goods for upcoming dinner party.
7. Determine the price limitations for 3 products you have listed on your purchase list using
job costings from your organisation. How does this affect the maximum price you can pay
for the purchase of the product? Why? Are there any processes for this in your workplace
or in the DC? What are these?
This may not be profitable for the business. Despite paying the highest price possible for the
commodity, we are unable to recoup our costs for the goods we are purchasing.

8. Write the purchasing list based on your requirements and the stock on hand.
Description Average quantity Average unit cost Average total cost
Vegetables-onion 20kg $10 $200
Fruits- apple 5kg $5 $25
Drinks- water bottles 50ons $3 $15
Meat- chicken 5kg $12 $60
Seafood-salmon fish 4kg $30 $120
Dairy products- yogurt 3kg $4 $12
9. List the suppliers who are used by your establishment to source these products from.
Freshco Foods
Berry the vege man
Ycc poultry
Rickland Grocery and seafood
10. Identify the organisational purchasing procedures which form the basis for purchasing
goods and sourcing suppliers in your establishment and provide the details for these.
Freshco Foods- Grocery, Dryfruits, Dairy
Berry the vege man- All kind of vegetables
Ycc poultry- All chicken items
Rickland Grocery and seafood- All kind of seafood, Vegetable oil and frozen product

11. Analyse and compare the prices and conditions and provide an overview of your findings
(given that you would have to make a decision based on the best deal and conditions for
supply).
We locate two additional vendors for the supply of fruits, vegetables, and meat.
and chicken. I personally compared and looked to demonstrate how the firm X is
the finest, and if we changed suppliers, they would have speedy delivery and
certain things are less expensive.
For example:
Prices
When we compare the price list then we found that there is huge difference in the prices
Prices based on quantities you would require overall (within the total order based on
quantities required)
The nicest thing is that the new suppliers are not too distant from the restaurant and that the
price is reasonable dependent on quantity.
Conditions like payment terms and conditions and requirements for purchasing e.g. cash
sale or establishing an account etc.
We are allowed for the credit of 14 days and we do the payment from the account
Availability of stock
After the weekly stock check, we place the necessary orders so that the meat, groceries, and
vegetables we need may be delivered on any day other than Sunday and Monday.
week

12. Conduct an assessment of the quality of goods for the suppliers of goods identified in
Question 10. List the methods you will employ to do this to ensure you will get quality
supplies. Your responses need to include reliable processes to ensure quality will be ensured.
Student responses will vary based on type of goods and operational area in the TH&E
industry.
Examples include: Prices
.•As we know price is not everything. Most customers are prepared to pay more for products and services if they
know they are getting superior quality. There are various ways to assess the quality of goods –
• Comparing price with previous supply costs- Any increase or decrease in price of goods can affect the purchase.
If any increase with the supplier, we determine reasons for the increase. A substantial decrease might alert us to
damaged or old goods that the supplier is trying to get rid off. We can confirm the quality of goods we are
purchasing by asking for an explanation of what we are getting
Taste test- A taste test indicates us the freshness of goods, quality of goods and flavor.
• Customer satisfaction- by getting customer reviews about the food. We can refer to in-house surveys or
questionnaires, customer complaints and feedback forms received from customers.
• Visual assessment- we thoroughly check goods to assess the quality prior to purchase. We use product
specification or customer order to make sure we cover all points as required by the customer.
• Weight- some suppliers may under-weight and charge full price. When it comes to pricey seafood and food items
which perish quickly.
• Quantity- we must count the supplied goods ordered by number.
• Portion- make sure we get the portion size that we order. Some goods, particularly meat, poultry and seafood,
are purchased on predetermined portion sizes. Getting the right portion size is important to effective cost control,
the success of completed dishes and customer satisfaction.
• Freshness- Ensure the goods have been handled and transported in a method and a temperature that complies
with food handling legislation and requirements. open boxes and check everything.
• Use by dates- Most packaged food and dry goods are stamped with a use-by, best before or packed-on date.
Inspect them to make sure they are not past this date.
• Brands and variety- some goods are ordered by brand name; other goods may be ordered by a particular.
13. Take your findings to your trainer or Supervisor and discuss the options for further price
negotiations. What has been discussed and determined, and how does this fit in with the
requirements established in Question 11?
By assessing the quality of goods we find the right supplier is the one who has the capacity to meet the
needs and expectations.
• Capacity to meet price expectations
• Capacity to meet delivery expectations
• Capacity to meet quality expectations
Options for seek price and negotiate costs
• Quotes – Ask suppliers to submit quotes on the specification details. This provides current information on
their ability to meet our needs, prices for the goods and any additional casts such as add-ons or service
contracts
• Marketing- check out advertise materials, supplier website, industry magazines or other literature. We can
find out prices and specifications for the type of goods we want to buy.
It also helps us to compare prices for the same products from other suppliers.
• Current and previous contracts- look at current or previous contracts for similar goods or the one which is
being purchased. This may not provide current price but can give an initial indication whether the prices
quoted are unrealistic or unreasonable.
We discussed and determined our findings are fit in the requirements of purchase because –
• The supplier is reliable and trustworthy
• The goods are competitively priced
• The stock is exactly the right type required
• The quantity is calculated correctly
• The quality is consistent with business standards

14. Write the purchase order(s) following the analysis and discussion with your trainer and
specify the order of priority according to the needs identified in pervious question.
We have identified the necessity of 6 distinct items for the situation after doing our entire investigation.
during a meal. In order to fulfil the client's needs by the specified deadline, we must
purchase orders for items that are either out of stock or have a low stock level
based on the need. Each of the aforementioned demands has a distinct priority, although we do have
these things are needed on the same day. Therefore, we must issue purchase orders for each.
concurrently so that we may complete the necessary order on time.
15. Draft emails for each supplier you have determined for sourcing your supplies and inform
each supplier of the requirements and specifications you have determined. Ensure the
details of your organisation and the supplier clearly feature in the email including contact
details, salutation, dates/timelines, etc.
Attach the relevant purchase order(s) for each supplier as relevant.
Nowra Farmers
Hello, sir/ma'am
Niklesh Singh,the head chef at kohli'sIndian Restaurant in Nowra,is sending you this email to inform
you of the details of your order. 23 September 2022 should be the delivery date. Our company will
order after this time, do not accept. Information about the amount and the product has been entered.
the order form for purchases. The needed goods have to be top-notch and brand-new.
Please double examine them and confirm the quantity before sending them off to avoid any problems.
any failing to satisfy the consumer.


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College

Assessment Coversheet & Feedback Form

FAMILY NAME: Singh FIRST NAME: Niklesh

UNIT CODE: SITXINV003 CONTACT PHONE NUMBER:

*(Please note that it is your responsibility to retain copies of your assessments.)*

STUDENT’S DECLARATION (PLEASE SIGN AND DATE)

niklesh singh 21/09/2022

ACADEMIC STAFF USE ONLY – Feedback Comments to Student

THE ASSESSMENT ATTACHED IS:

Satisfactory Not Satisfactory

Trainer/Assessor’s Name______________________________ Trainer/Assessor’s Signature ______________________________ Date _____________

Assessment for this Unit of Details

Duke College (DC) Assessment 1, Jan 2019

Duke College (DC) Assessment 1, Jan 2019

Instructions for assessment including WHS requirements

Duke College (DC) Assessment 1, Jan 2019

Assessment 1: Written Test

3. List 5 examples of personnel across different departments in the Tourism, Hospitality

Duke College (DC) Assessment 1, Jan 2019

4. Provide 3 examples of documentation which can be used to identify purchasing

Event and function orders

Event running sheets

Occupancy or rooming lists

Special requests or VIP lists

Duke College (DC) Assessment 1, Jan 2019

7. Provide a description of how each of the following forecasting methods is used to

Duke College (DC) Assessment 1, Jan 2019

Duke College (DC) Assessment 1, Jan 2019

Duke College (DC) Assessment 1, Jan 2019

Duke College (DC) Assessment 1, Jan 2019

Assessment for this Unit of Details

Place/Location where assessment will be conducted/Timeframes

Instructions for assessment including WHS requirements

Duke College (DC) Assessment 2, Jan 2019

• alcoholic or non-alcoholic beverages

Duke College (DC) Assessment 2, Jan 2019

This might assist us in estimating how much to order.

Duke College (DC) Assessment 2, Jan 2019

Duke College (DC) Assessment 2, Jan 2019

Vegetables-onion 20kg $10 $200

Fruits- apple 5kg $5 $25

Drinks- water bottles 50ons $3 $15

Meat- chicken 5kg $12 $60

Seafood-salmon fish 4kg $30 $120

Dairy products- yogurt 3kg $4 $12

Berry the vege man

Rickland Grocery and seafood

Freshco Foods- Grocery, Dryfruits, Dairy

Berry the vege man- All kind of vegetables

Ycc poultry- All chicken items

Duke College (DC) Assessment 2, Jan 2019

Duke College (DC) Assessment 2, Jan 2019

Duke College (DC) Assessment 2, Jan 2019

Duke College (DC) Assessment 2, Jan 2019

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(Please note that it is your responsibility to retain copies of your assessments.)

Trainer/Assessor’s Name____________ Trainer/Assessor’s Signature Date _