DOLPH

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Introduction

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.

Summary:
enter your summary in the below text box

Activity Two

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

Trenton Aged Care Centre

TIME SHEET

Week starting: 29 February 2016

Date	Start time	End time	Hours worked
29-Feb-16	7am	1pm	6 hours
1-Mar-16
2-Mar-16	11am	6pm	7 hours
3-Mar-16
4-Mar-16
5-Mar-16	7am	10am	3 hours
6-Mar-16	7am	3pm	8 hours

Employee name: Tara O’Connor

Employee number: 3391

Job role: Casual cleaner

1. How many hours did Tara work in total?

2. What time did Tara finish work on the 5th of March 2016?

3. What is Tara’s employee number?

4. How many hours did Tara work on the 29th of February 2016?

5. What is the name of Tara’s employer?

6. What happened at 11am on the 2nd of March 2016?

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).

1. Explain the difference between cleaning and sanitising.

2. What are the two main ways to sanitise a commercial kitchen?

Activity Four

Please answer the following multiple choice questions.

What percentage of the circle is white in colour *

30%

40%

50%

60%

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

28 + 35 = *

128 + 55 = *

15 – 11 = *

87 – 15 = *

48/6 = *

15/3 = *

You prepare eight pieces of watermelon for morning tea. Only five pieces were eaten. How many pieces are left? *

You are preparing a chemical sanitiser which is required to be diluted at a ratio of 1:10 with water. The container you intend to use is empty and holds 550ml. How much chemical sanitiser should you add? *

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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Core Skills Indicator Assessment