Your Details


Dolph Business School is here to offer you maximum assistance throughout your training experience. Many of the units which form part of the selected course require that you have adequate comprehension and writing skills in order to achieve competence. This assessment provides a method of assessing these skill levels and aims to help us determine the learning approach that is most suited to your specific needs.

Dolph Business School will review your assessment results together with the information gathered during your interview. If your skills do not meet the entry requirements, Dolph Business School may decide to refer you to another training provider for specific training in language, literacy and numeracy. Dolph Business School can provide you with a list of providers who have the expertise to maximise your learning opportunity.

This strategy has been implemented to ensure that you are given the best opportunity to achieve competence and ultimately obtain the skills in your chosen field. We wish you every success in your assessment.

Activity One

Read the following information out loud then write down a summary of the information in the space provided.

Using clean equipment and clothing

Contamination of food with micro-organisms can be avoided by using clean equipment, plates or containers.

Where possible, clean equipment should be used, rather than hands, to pick up food.

Wearing clean clothes or covering clothes with a clean apron or overall will help prevent bacteria from clothes, contaminating food being prepared.

Activity Two

Read the following information to yourself then answer the questions below.

Trenton Aged Care Centre


Week starting: 29 February 2016



Start time

End time

Hours worked




6 hours





7 hours






3 hours




8 hours


Employee name: Tara O’Connor

Employee number: 3391

Job role: Casual cleaner

Activity Three

Read the following information to yourself out loud and answer the questions below.

Cleaning and sanitising are different. Cleaning removes the dirt from a surface. Thorough cleaning is generally sufficient for home kitchens. Sanitising reduces the number of micro-organisms on a surface that has been cleaned. Most chemical sanitisers are only effective if the surface is cleaned first. They should only be used as stated on their label.

In commercial food premises it is necessary to sanitise benches and equipment due to the greater risk of food poisoning. There are two main ways to sanitise in commercial premises:

Using a dish or glass washer that uses high water temperatures, for example, 75ºC or above for a minimum of 10 seconds. Do not rinse by hand at these temperatures as they can cause serious burns to the body.

Using a chemical sanitiser, for example bleach solution (sodium hypochlorite).


Activity Four

Please answer the following multiple choice questions.
Please answer the following questions. You may use a calculator if you wish.

Student Declaration

I acknowledge that this is my own original work and no part of it has been copied from any other source except where due acknowledgment is made.

I give permission:

  • for my response to be reproduced, communicated, compared and archived for the purposes of detecting plagiarism.
  • for a copy of my assessment to be retained by Dolph Business School for review and comparison, including review by external, independent examiners or auditors.
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