SITHPAT006 Student Assessment Tasks 09-04-20

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First published 2020
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©NC V1.0 JULY 2021 NEXT REVIEW JULY 2022 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
Contents
Assessment information 4
Assessment instructions 5
Student assessment agreement 7
Assessment Task 1 Cover Sheet 8
Assessment Task 1: Written questions 9
Assessment Task 1 Instructions as provided to students 11
Assessment Task 1 Checklist 15
Assessment Task 2: Produce desserts 16
Assessment Task 2 Instructions as provided to students 18
Assessment Task 2 Student Logbook 20
Assessment Task 2 Checklist 25
Final results record 30

Assessment information
The assessment tasks for SITHPAT006 Produce desserts are included in this Student Assessment
Tasks booklet and outlined in the assessment plan below.
 To be assessed as competent for this unit, you must complete all of the assessment tasks
satisfactorily.
Assessment plan
Assessment Task Overview
1. Written questions You must answer all questions correctly.
2. Student Logbook You must complete a range of cooking tasks

and complete a Student Logbook. The
assessor must also observe a range of
cooking tasks.
Assessment preparation
Please read through this assessment thoroughly before beginning any tasks. Ask your assessor for
clarification if you have any questions.
When you have read and understood this unit’s assessment tasks, print out the Student
Assessment Agreement. Fill it out, sign it and hand it to your assessor, who will countersign it and
keep it on file.
Keep a copy of all of your work, as the work submitted to your assessor will not be returned to you.
Assessment appeals
If you do not agree with an assessment decision, you can make an assessment appeal as per your
RTO’s assessment appeals process.
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt
with unfairly or have other appropriate grounds for an appeal.

Assessment instructions
Each assessment task in this booklet consists of the following:
Assessment Task Cover Sheet

This must be filled out, signed and submitted with your assessment responses.
If you are submitting hardcopy, the Assessment Task Cover Sheet should be the first page of each
task’s submission.
If you are submitting electronically, print out the Assessment Task Cover Sheet, fill it out, sign it
and then scan and submit the file.
The Assessment Task Cover Sheet will be returned to you with the outcome of the assessment,
which will be satisfactory (S) or unsatisfactory (U). If your work has been assessed as being not
satisfactory, your assessor will include written feedback on the Assessment Task Cover Sheet
giving reasons why. Your assessor will also discuss this verbally with you and provide advice on
reassessment opportunities as per your RTO’s reassessment policy.
Depending on the task, this may include
 resubmitting incorrect answers to questions (such as written questions and case studies)
 resubmitting part or all of a project, depending on how the error impacts on the total outcome
of the task
 redoing a role play after being provided with appropriate feedback about your performance
 being observed a second (or third time) undertaking any tasks/activities that were not
satisfactorily completed the first time, after being provided with appropriate feedback.
Assessment task information

This gives you:
 a summary of the assessment task
 information on the resources to be used
 submission requirements
 resubmission opportunities if required.
Assessment task instructions

This includes questions you will need to answer or tasks that you need to complete.
Your answers must be typed using software as indicated in the assessment task Instructions.
Copy and paste each task’s instructions into a new document and use this as the basis for your
assessment task submission. Include this document’s header and footer.
If you are submitting electronically, give the document a file name that includes the information as
indicated in the section called ‘Naming electronic documents’ (see below).

Naming electronic documents

It is important that you name the documents that you create for this Assessment Task in a logical
manner.
Each should include:
 Course identification code
 Assessment Task number
 Document title (if appropriate)
 Student name
 Date it was created
For example, SITHPAT006 AT2 Written questions Joan Smith 20/10/20.
Icons
Icons are used in task instructions to indicate three of the common stages within the task.
This icon indicates that you will need to meet with your assessor (and possibly other
students) to complete a meeting or role play.
This icon indicates that you will need to communicate via email or send documents to
via email.
This icon indicates that you will need to submit an item of evidence.
This icon indicates that you will need to demonstrate cookery techniques.
This icon indicates all other stages during the task, which may include research,
developing documents, brainstorming ideas and so on.
Additional resources
You will be provided with the following resources before you begin each assessment task.
Assessment Task 2:
 Student Logbook
 Service Planning Template
Checklist

This will be used by your assessor to mark your assessment. Read through this checklist as part of
your preparation before beginning the assessment task. It will give you a good idea of what your
assessor will be looking for when marking your responses or observing your performance.

Student assessment agreement

Make sure you read through the assessments in this booklet before you fill out and sign the
agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?  Yes  No
Do you understand the requirements of the assessments for this unit?  Yes  No
Do you agree to the way in which you are being assessed  Yes  No
Do you have any specific needs that should be considered  Yes  No
If so, explain these in the space below.
Do you understand your rights to reassessment?  Yes  No

Do you understand your right to appeal the decisions made in an  Yes  No
assessment?
Student name
Student ID number
Student signature
Date
Assessor name
Assessor signature

Date
Assessment Task 1 Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name
Student ID number
Student signature
Date
Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name
Assessor signature
Date
Assessment outcome S NS DNS Resubmission Y N
Feedback
Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.
Student signature

Date
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

Assessment Task 1: Written questions
Task summary
This is an open-book test, to be completed in the classroom.
A time limit of 1 hour to answer the questions is provided.
You need to answer all of the written questions correctly.
Your answers must be word processed and sent to the assessor as an email attachment.
Required
 Access to textbooks and other learning materials.
 Computer with Microsoft Office and internet access.
Timing
Your assessor will advise you of the due date of this assessment.
Submit
 Answers to all questions.
Assessment criteria
All questions must be answered correctly in order for you to be assessed as having completed the
task satisfactorily.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if
you have satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide
you with written feedback along with guidance on what you must undertake to demonstrate
satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt
with unfairly or have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not
understand any part of this task or if you have any learning issues or needs that may hinder you
when attempting any part of the assessment.


Written answer question guidance

The following written questions use a range of “instructional words” such as “identify” or “explain”,
which tell you how you should answer the question. Use the definitions below to assist you to
provide the type of response expected.
Note that the following guidance is the minimum level of response required.
Analyse: when a question asks you to analyse something, you should do so in detail, and
identify important points and key features. Generally, you are expected to write a response one
or two paragraphs long.
Compare: when a question asks you to compare something, you will need to show how two or
more things are similar, ensuring that you also indicate the relevance of the consequences.
Generally, you are expected to write a response one or two paragraphs long.
Contrast: when a question asks you to contrast something, you will need to show how two or
more things are different, ensuring you indicate the relevance or the consequences. Generally,
you are expected to write a response one or two paragraphs long.
Describe: when a question asks you to describe something, you should state the most
noticeable qualities or features. Generally, you are expected to write a response two or three
sentences long.
Discuss: when a question asks you to discuss something, you are required to point out
important issues or features and express some form of critical judgement. Generally, you are
expected to write a response one or two paragraphs long.
Evaluate: when a question asks you to evaluate something, you should put forward arguments
for and against something. Generally, you are expected to write a response one or two
paragraphs long.
Examine: when a question asks you to examine something, this is similar to “analyse”, where
you should provide a detailed response with key points and features and provide critical
analysis. Generally, you are expected to write a response one or two paragraphs long.
Explain: when a question asks you to explain something, you should make clear how or why
something happened or the way it is. Generally, you are expected to write a response two or
three sentences long.
Identify: when a question asks you to identify something, this means that you are asked to
briefly describe the required information. Generally, you are expected to write a response two or
three sentences long.
List: when a question asks you to list something, this means that you are asked to briefly state
information in a list format.
Outline: when a question asks you to outline something, this means giving only the main points,
Generally, you are expected to write a response a few sentences long.
Summarise: when a question asks you to summarise something, this means (like “outline”) only
giving the main points. Generally, you are expected to write a response a few sentences long.


Assessment Task 1 Instructions as provided to students

Provide answers to all of the questions below:
1. Provide a brief description for each of the following.
Dessert Description
bavarois
crème brulee
crème caramel
crêpes
custards and creams
flans
fritters
ice-cream
meringues
mousse
parfait
pies
prepared fruit

puddings
sabayon
sorbet
soufflé
tarts
2. Describe the relevant cooking methods.
Method Description
Adding fats and liquids

to dry ingredients
Baking
Chilling
Freezing
Flambé
Poaching
Reducing
Steaming
Stewing
3. List 10 ingredients that are commonly used to produce desserts.

4. Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour
Yeast-free flour
Non-sugar sweeteners
5. Explain the difference between ‘food allergy’ and ‘food intolerance’
6. What are the legal and health consequences of not meeting special customer requests and
dietary requirements?
7. Describe three indicators which you would use to select fresh and quality ingredients.
8. Describe three mise en place tasks related to cooking desserts.
9. Choose two different desserts and explain how you would garnish, decorate, plate and present
them.
10. Describe each of the following special dietary requirements and how these impact dessert
consumption.
Fat free
Low carbohydrate
Low fat
Low gluten
Gluten free
Low kilojoule

Low sugar
Sugar free
Type one and two diabetic
Vegan

Assessment Task 1 Checklist
Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully? Comments
that addresses the
suggested answer for the Yes No
following?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

SITHPAT006 Produce desserts
Assessment Task 2: Produce desserts
Task summary
In this task, you are required to demonstrate your skills and knowledge by producing a range of
desserts. You will complete a logbook which incorporates templates, a reflective journal and, in
some cases, third-party supervisor reports. You will also be observed by an assessor in the
workplace (or training kitchen).
This assessment can be completed in your workplace, in the RTO’s training kitchen or across a
combination of both.
Required
 Access to textbooks and other learning materials.
 Computer with Microsoft Office and internet access.
 A kitchen with access to the list of equipment and organisational specifications described in
the Assessment Conditions section of the unit of competency (available at
https://training.gov.au/Training/Details/SITHPAT006). The list of equipment and organisational
specifications can also be found in the Training and Assessment Strategy (TAS) for this unit
and in the mapping document.
 Student Logbook.
Timing
Your assessor will advise you of the due date of these submissions.
Submit
 Completed Student Logbook.
Assessment criteria
For your performance to be deemed satisfactory in this assessment task, you must satisfactorily
address all of the assessment criteria. If part of this task is not satisfactorily completed, you will be
asked to complete further assessment to demonstrate competence.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if
you have satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide
you with written feedback along with guidance on what you must undertake to demonstrate
satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been
dealt with unfairly or have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not
understand any part of this task or if you have any learning issues or needs that may hinder you
when attempting any part of the assessment.

Assessment Task 2 Instructions as provided to students
Cooking tasks required for this unit

This unit of competency requires that you follow standard and special dietary recipes to:
 produce at least 10 of the following common desserts:
o bavarois
o crème brûlée
o crème caramel
o crêpes
o custards and creams
o flans
o fritters
o ice-cream
o meringues
o mousse
o parfait
o pies
o prepared fruit
o puddings
o sabayon
o sorbet
o soufflé
o tarts
 produce at least two desserts (from the 10 chosen above) that meet the following special dietary
requirements:
o fat free o low carbohydrate
o low fat o low gluten
o gluten free o low kilojoule
o low sugar o sugar free
o type one and two diabetic o vegan
 produce and use each of the following sauces (hot and cold) at least once when preparing the
10 desserts:

o chocolate-based sauces o fruit syrups
o custards and crèmes o sabayon and zabaglione
o flavoured butters and creams o sugar syrups
o fruit purées, sauces or coulis
 use each of the following garnishes and decorations at least once to complement the 10 desserts:
o coloured and flavoured sugar o shaved chocolate
o fresh, preserved or crystallised fruits o sprinkled icing sugar
o jellies o whole or crushed nuts
 produce the 10 desserts using each of the following cookery methods at least once:
o adding fats and liquids to dry ingredients
o chilling
o freezing
o reducing
o baking
o flambé
o poaching
o selecting and preparing appropriate dessert moulds
o steaming
o stewing
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading
 respond to special customer requests and dietary requirements.
Instructions for how you will complete these requirements are included below.

Assessment Task 2 Student Logbook

Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 selecting the relevant cookery methods and determining cooking times and
temperatures
 identifying and selecting ingredients from stores according to quality, freshness

and stock rotation requirements
 producing the required quantities
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring wet and dry ingredients accurately as per quantity of
desserts
 creating portions according to the recipe
 minimising waste to maximise profitability
 following standard and special dietary recipes accurately to achieve product

characteristics

 responding to special customer requests and dietary requirements
 produce sauces to desired consistency and flavour, including use of thickening

agents for sweet sauces
 making adjustments to desserts to ensure quality
 following procedures for portion control to maximise yield and profitability of

production
 using accompaniments that balance each dessert and enhance taste and
texture
 using the required garnishes and decorations as a means of complementing

the desserts
 plating desserts, accompaniments and garnishes attractively, demonstrating

an artistic flair appropriate for the item and occasion
 plating and decorating desserts in terms of practicality and customer

consumption
 visually evaluating desserts and adjusting presentation prior to serving
 display desserts with appropriate sauces and garnishes
 storing desserts in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products and re-usable by products
 working safely, working hygienically, working sustainably and efficiently
 working within commercial time constraints and deadlines.
How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and

complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.

To ensure that you have everything that you require to produce the desserts, you
will need to:
 interpret the standard and special dietary recipes and associated food
preparation list which you will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the accompaniments which you will add to the desserts
o select the ingredients from stores
o check all perishable supplies for spoilage or contamination
o identify the food preparation equipment that you require
o ensure that the appropriate food preparation equipment is ready for use
o take any customer requirements and special dietary needs into

consideration.
A Service planning template has been provided to help you.

3. Produce desserts.
Now it’s time to put all of that planning and organising to work. Prepare the
desserts as per the recipes and food preparation lists. Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability
 you assemble and use equipment safely and hygienically
 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you prepare a range of hot and cold sauces
 you use appropriate thickening agents
 you adjust the taste, texture, temperature and appearance of desserts

according to any deficiencies you identify
 you evaluate the quality of finished desserts and make adjustments to ensure
a quality product
 you plate and present desserts attractively and with artistic flair on appropriate
service-ware
 you add sauces, garnishes and accompaniments as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.
 Service planning template
 Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.

Assessment Task 2 Checklist
Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Follow standard and special recipes to

prepare at least 10 of the following
common desserts:
 bavarois
 crème brûlée
 crème caramel
 crêpes
 custards and creams
 flans
 fritters
 ice-cream
 meringues
 mousse
 parfait
 pies
 prepared fruit
 puddings
 sabayon
 sorbet
 soufflé
 tarts
Produce at least two desserts (from the 10

chosen above) that meet the following
special dietary requirements:
 fat free
 low fat

 gluten free
 low sugar
 type one and two diabetic
 low carbohydrate
 low gluten
 low kilojoule
 sugar free
 vegan
Produce and use each of the following

sauces (hot and cold) at least once when
preparing the 10 desserts:
 chocolate-based sauces
 custards and crèmes
 flavoured butters and creams
 fruit purées, sauces or coulis
 fruit syrups
 sabayon and zabaglione
 sugar syrups
Use each of the following garnishes and

decorations at least once to complement
the 10 desserts:
 coloured and flavoured sugar
 fresh, preserved or crystallised fruits
 jellies
 shaved chocolate
 sprinkled icing sugar
 whole or crushed nuts
Produce the 10 desserts using each of the

following cookery methods at least once:
 adding fats and liquids to dry

ingredients
 chilling

 freezing
 reducing
 baking
 flambé
 poaching
 selecting and preparing appropriate

dessert moulds
 steaming
 stewing
 stirring and aerating to achieve

required consistency and texture
 using required amount of batter

according to desired characteristics of
finished products
 weighing or measuring and sifting dry

ingredients
 whisking, folding, piping and

spreading
Respond to special customer requests and

dietary requirements?
Interpret standard and special dietary

recipes and associated food preparation
lists to:
 confirm food production requirements
 calculate number of portions
 calculate ingredient quantities?
Select the relevant cookery methods and

determine cooking times and
temperatures?
Identify and select ingredients from stores

for each dessert according to standard and
special dietary recipe, quality, freshness
and stock rotation requirements?
Select size and type of equipment

required?

Ensure that equipment was assembled

and used safely, hygienically and
according to manufacturer instructions?
Ensure cleanliness of equipment before

use?
Sort and assemble ingredients according

to food production sequencing?
Weigh and measure wet and dry

ingredients accurately?
Follow portion control procedures to

maximise yield and profitability of
production?
Minimise waste to maximise profitability?
Follow standard and special dietary

recipes to select and use relevant cookery
methods for desserts?
Produce sauces to desired consistency

and flavour, including use of thickening
agents for sweet sauces?
Select and use sauces, garnishes and

accompaniments for each dessert?
Complete all stages of preparation and

cooking in a way which ensured quality
and consistency in food items?
Complete all stages of preparation and

cooking in a way which ensured
organisational standards are met?
Plate desserts, accompaniments and

garnishes attractively, demonstrating an
artistic flair appropriate for the item and
occasion?
Plate and decorate desserts in terms of

practicality and customer consumption

Evaluate the quality of desserts and make

adjustments as necessary?
Present desserts attractively on

appropriate service-ware?
Visually evaluate dishes and adjust

presentation?
Store dishes safely and in appropriate

environmental conditions?
Maintain a clean and tidy work area?
Dispose of or store surplus and re-usable

by-products?
Work safely and hygienically?
Work sustainably?
Prepare dishes within commercial time

constraints?
Produce required quantities?
Manage own speed, timing, sequencing

and productivity to ensure efficiency?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

Final results record
Student name:
Assessor name:
Date
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Written questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: _________________
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: _______________________________________ Date: _________________


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What are the assessment tasks for this unit?

What are the assessment tasks for this unit?

What must be completed to be assessed as competent for this unit?

What must be completed to be assessed as competent for this unit?

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First published 2020

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Assessment Task Overview

1. Written questions You must answer all questions correctly.

2. Student Logbook You must complete a range of cooking tasks

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Assessment Task Cover Sheet

Assessment task information

 a summary of the assessment task

 information on the resources to be used

 resubmission opportunities if required.

Assessment task instructions

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Naming electronic documents

 Course identification code

 Assessment Task number

 Document title (if appropriate)

 Date it was created

For example, SITHPAT006 AT2 Written questions Joan Smith 20/10/20.

 Service Planning Template

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Student assessment agreement

Do you understand your rights to reassessment?  Yes  No

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Assessment Task 1 Cover Sheet

Assessment outcome S NS DNS Resubmission Y N

Student result response

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Assessment Task 1: Written questions

 Computer with Microsoft Office and internet access.

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Written answer question guidance

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Assessment Task 1 Instructions as provided to students

1. Provide a brief description for each of the following.

custards and creams

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2. Describe the relevant cooking methods.

Adding fats and liquids

3. List 10 ingredients that are commonly used to produce desserts.

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5. Explain the difference between ‘food allergy’ and ‘food intolerance’

8. Describe three mise en place tasks related to cooking desserts.

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Type one and two diabetic

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Assessment Task 1 Checklist

Did the student provide a Completed

Task outcome:  Satisfactory  Not satisfactory

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