Summative tasks are designed to allow students to demonstrate their knowledge and overall proficiency in the course material. In hospitality, this is demonstrated by completing two tasks, a practical culminating demonstrating all of the practical skills they have learned this year as well as a multiple choice, final exam based on the theory portion of the course-30% total.
20% Practical
Student's practical skills will be evaluated with an individual one day challenge by preparing an omelette, potato rosti and fruit salad.
10% Final Exam
100 questions, multiple choice including information pertaining to kitchen safety and sanitation, tools and equipment identification and use, staple foods, quick batters, 8 sectors of tourism, cooking and baking terminology, kitchen measurement.
20% Practical
Student's practical skills will be evaluated with an individual one day challenge by preparing an omelette, potato rosti and fruit salad.
10% Final Exam
100 questions, multiple choice including information pertaining to kitchen safety and sanitation, tools and equipment identification and use, staple foods, quick batters, 8 sectors of tourism, cooking and baking terminology, kitchen measurement.