Temperature requirements for storing meat. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. Steamer Spoons and ladles Temperature probe Thermometer o Food safe gloves o Cleaning materials and equipment: Cleaning cloths Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas Dustpans and brooms Garbage bins and bags Hand towel dispenser and hand towels Mops and buckets. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. docx from COOKERY SITHCCC003 at Central Queensland University. v1. Solutions. , boiling, roasting or blanching). SITHCCC027 – Prepare dishes using basic methods of cookery Step Method 1. docx from COOKERY ASSESSMENT at Western Sydney University. source: Total Cost: Portion size. Explain your decision. docx from HAHA 1266 at University of the People. docx from BSC MISC at Western Michigan University. Related Q&A. SITHCCC027 Student Assessment Tasks (1) (2). SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Learner instructions for Observation report ASSESSMENT B – OBSERVATION REPORT (LEARNER) LEARNER INSTRUCTIONS You are required to do the following. AI Homework Help. N. Vinegar3 tbsp. Cookery method Description Impact on food altitudes, the temperature of boiling water drops approximately one degree Celsius for every 1,000 feet [300 metres] above sea level). Performance Task SITHCCC027 Prepare dishes using basic methods of cookery ©2022 International College of Advanced Education SITHCCC027 Performance Template Page 1 PERFORMANCE EVIDENCE You are required to provide evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit in the context of the. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge. conducting experiments and tests to understand the properties of materials, for example strength, durability, warmth, elasticity. was established in 2004 as a general contractor in commercial and residential work, offering construction services in project management, construction. you have learnt during your course. The SITHCCC027 Prepare dishes using basic methods of cookery training resources are delivered in an editable digital format so you can adjust, rebrand, modify, and contextualise your training resources with ease. The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning. docx. View Assignment - SITHCCC027 Student Pack _Ver_Feb_2023 (5). Yellow Sheet is the leading source of continuously updated information on Vancouver Island construction projects - private and public - from contemplation to completion. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. Neatly fold the ends to seal and form a parcel. SITHCCC027 Prepare dishes using basic methods of cookery Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Medinat Jolayemi ENG 110-1 Essay 3 Final Draft. pdf. docx from BUSINESS MISC at Far Eastern University. UoM 1 each 15 ml 5 gms 150 ml 10 ml Stabilise the mix by whisking in 20 ml cold water. Order 597114 final. Chili Cause 3 tbsp. pdf. Sithccc027 student logbook version 10 version date 10. Questions Provide answers to all of the questions below. 0_RGIT. Other related materials See more. This could include restaurants,. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Service. Prepare, cut, and portion ingredients according to recipe and Doc name: Lesson plan SITHCCC027 SITHCCC027 Prepare dishes using basic methods of cookery Version – 1 Page 1 of 9 Released – JULY 2022 Review date – September 2023 Document uncontrolled when printed View SITHCCC027 methods of cookery. BSBSTR502 Marking Guide CBSA V2. Food types may be frozen or fresh. Method 1 Brunoise the onion and chop the garlic. 4 hours Refresher Do research, take notes or review your classroom materials on the following: Communicating and working with a team. Describe each of the following cookery methods and how they impact different types of food. 1. If you are unsure, speak to your assessor and/or. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Doc Preview. pdf from MANA MKT401 at Loreto Grammar School for Girls. , boiling, roasting or blanching). Complete the following table rela±ng to the common methods of cookery, providing details for: ⮚ The defini±on and principles ⮚ a menu example for each method of cookery using protein or dairy as a main ingredient ⮚ a menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredientSITHCCC027 Prepare dishes using basic methods of cookery use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes): baking blanching boiling braising deep-frying grilling poaching roasting shallow frying sous vide steaming stewing complete mise en place. The unit applies to cooks working in hospitality and catering organisations. The steam brings heat to the food and cooks it. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 9 of 50 TASK 2 ASSESSMENT A – SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of. Multimedia Includes links to videos or audios you can. TestOut LabSim 2. Vegetables & herbs should. docx from MANAGMENT 120 at Trident Technical College. Suitability or Form of Material. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. Describe each of the following cookery methods and how they impact different types of food. 4. pdf from MAST 10005 at University of Melbourne. Performance Task SITHCCC027 Prepare dishes using basic methods of cookery Description of cookery method: Steaming is a method of cooking that requires moist heat. These include: interpreting standard recipes and food preparation lists confirming food production requirements. Pages 74. Pages 2. This allows you to confirm that each component is in good functioning order and will not interfere with the others. docx from MATH 202 at Southwestern High School. List five safe operational practices that must be followed when using equipment required for the various cooking methods. 1. docx from SITHCCC 027 at Imagine Education. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. - A freezer is an appliance that stores food and other materials below freezing point to keep them cold and to preserve them for a longer. Tips for completing this logbook • Read through your logbook before you get started and make sure you understand what you need to do. The grilled chicken is made of certain materials; scale measuring, knife, pots, spatula plastic, bowls, etc. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. View SITHCCC027 Service Planning. View SITHCCC027 - Assessment Task 2 - Practical Demonstration. Other related materials See more. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Task 1 QnA #1. waste reduction. Public School. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677. M8D1. SITHCCC027 prepare dishes using basic methods of cookery First published. Other related materials See more. docx from JAJSJ USUUS at Tribhuvan University. When simmering, a small bubble (or two) should break through the surface of the liquid every second. The cooking time varies depending on various food material and ingredients which may range anywhere from 10 mins to 3 hours. Identified Q&As 1. Other related materials See more. docx. well to a steady routine but it can be quite upsetting for a. Anti-Nutritional Factors. Questions Provide answers to all of the questions below. How many meals are required? Describe how you will ensure that the correct number of. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. View full document. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. SITHCCC027 Prepare dishes using basic methods of cookery Student Assessment from SITXMGT 001 at Melbourne Institute of Business & Technology. SITHCCC027 Prepare dishes using basic methods of cookery Version: 1. SITHCCC027 Prepare dishes using basic methods of cookery 2. Add the onion and sweat without adding colour. Still, you cannot copy sentences and paragraphs directly from these sources. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. These tasks have been designed to help you demonstrate the skills. Want to read all 2 pages? Upload your study docs or become a member. OB 13. docx. To prepare the ‘Production Plan’, you need to complete ingredients and. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY ASSESSMENT TASK 1 Short Answer Questions 1. docx. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. Doc Preview. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: SITHCCC027 Prepare dishes using basic methods. Safe food. ASSESSME N T COVER SHEET A N D STUDE N T ASSESSME N T BOOKLET Student ID Student N ame Course Code and N ame Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery Student Declaration 1 st Submission 2nd Submission Reassessment I certify that the attached assessment material is my original work and to the best of my knowledge, no part of this assessmenthas been copied. Solutions Available. 2 The table below includes details of cookery methods used while cooking the dishes and the problems that occurred. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. SITHCCC027 RTO Training Materials. au The SITHCCC027 RTO materials are now available for delivery. End of preview. SITHCCC027 Prepare dishes using basic methods of cookery Assessment Task 1: Knowledge questions Qualification SIT40521 – Cert IV in Kitchen Management Unit Code/Name SITHCCC027 – Prepare dishes using basic methods of cookery Re-Assessment Yes No Student ID Student Name Student Email Address @brighton. • To. 15. SITHCCC027 Prepare dishes using basic methods of cookery During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. Service Planning Template Determine production requirements Confirm food. Other related materials See more. docx. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using. edu. Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Recipe Book | Version 1. Other related materials See more. SITHCCC027 Student Assessment Task 1. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. Standard recipes. LehmanMod4IT360T. SITHCCC027 Prepare dishes using basic methods ofView Assessment - SITHCCC027 Student Logbook. 11/25/2023. docx. 7. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer d) Fresh seafood Fresh fish should be top quality and meet all standard quality checks. TVL 356. Residential Schools in Canada. docx from COOKERY SITHCCC019 at Edith Cowan University. On the labels it needs to have details of the product, name of the person that created it, quantity, the date it was made, the use by date and any allergen or health advice such as vegan, gluten free or has nuts. ASSESSME N T COVER SHEET A N D STUDE N T ASSESSME N T BOOKLET Student ID Student N ame Course Code and N ame Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery Student Declaration 1 st Submission 2nd Submission Reassessment I certify that the attached assessment. View Assignment - SITHCCC027 Assessment Task 2 of 2. Boiling - This entails submerging food in water which has been heated and this approach is utilized for food such as pasta, vegetables and our category. Select and use cookery methods for dishes following standard recipes. edu. SITHCCC027 Unit Assessment (G)-1. Describe each of the following cookery methods and how they impact different types of food. View SITHCCC027 Student Assessment Task. SITHCCC027 Student Assessment Task 1. Pages 66. Sithccc027 prepare dishes using basic methods of. SITHCCC027 Prepare dishes using basic methods of cookery maintaining a clean work area disposing of or storing surplus products working safely and hygienically working sustainably working efficiently working within commercial time constraints and deadlines responding to special customer requests and dietary requirements. 85 123 406 039 212 Hoddle Street,. docx. 1. SITHCCC027 prepare dishes using basic methods of cookery First. docx from HRMS 4281 at Sheridan College. 0 Updated on 14 July 2022 This document is uncontrolled when printed (Printed on: 19 August 2023) Page 16 of 20 Boiling Boiling is the process of adding herbs and spices to liquids such as water, stock, sugar syrup, or other liquids in. View Assignment - SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERYASSESSMENT A– SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. edu. Other related materials See more. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. ENG MISC. We. Quiz 4 - Ch 6 and 7. docx from BSBWRT 301 at Greenwich English College. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] Prepare dishes using basic methods of cookery Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. pdf from MANAGEMENT 10 at Invertis University. SITHCCC027 Prepare dishes using basic methods of cookery 1. Cluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment. The assessment tasks include Knowledge. Cheat. , mise en place. View full document. Study Resources. View SITHCCC027 - Task 2 - Skills Test 2. Describe each of the following cookery methods and how they impact different types of food. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessment Outcome Student Name Kashish NAGPAL Student ID CSB2020379 Assessor Name Mohammad M Rahman Due Date 7 August 2022 Unit of Competency SITHCCC027 Prepare dishes using basic methods of cookery Task Type Result Satisfact ory Not Satisfactory DNS Assessment Task 1 Knowledge questions ☒ ☐ ☐ Assessment Task 2. s-3-4. Major food types: Two ideal characteristics of quality Frozen goods • Flesh is. Identified Q&As 2. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. Cultures Of Modernity Final Paper. xlsx. Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. Suppose your responses are found to have been. Product labels: These labels are found on products themselves and provide information on the materials used to make the. SITHCCC027 Service Planning Template (3). week 1. docx. v1. Use a thermometer to monitor and maintain the correct oil. View Assignment - SITHCCC027 Student Assessment Tasks. Solutions Available. SITHCCC027 Prepare dishes using basic methods of cookery Roasting Roasting and baking are both forms of dry-heat cooking where hot air circulates around the food product to cook in the inside and brown the outside. Other related materials See more. Steamer Spoons and ladles Temperature probe Thermometer o Food safe gloves o Cleaning materials and equipment: Cleaning cloths Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas Dustpans and brooms Garbage bins and bags Hand towel dispenser and hand towels Mops and buckets. docx. SITHCCC027 Prepare dishes using basic methods of cookery; SITHCCC042 Prepare food to meet special dietary requirements;. You. red n the kitchen to complete Assessment Task 2. Federation University. Don’t forget to ask your supervisor/assessor to complete the declaration. 1537427486-5cs4a-dbms. HighnessGiraffePerson1027. Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery Release:. MOD 7 HW-Jason Smith2. pdf. SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO Learning Materials. See moreInformation in this course material is current at the time of publication. Expert Help. docx. Baking This includes reheating your food inside a closed space using dry convection. Describe each of the following cookery methods and how they impact different types of food. 1. docx. Mini PaperCJS340. Describe each of the following cookery methods and how they impact different types of food. FINN3226_Practice Problems for Final Exam_solved. Other related materials See more. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. pdf from HOSPITALIT SITXHRM010 at Tribhuvan University. JPG. prepare using basicdishes methods of cookery First published 2022 Version. 20. 2. Page 27 of 71 sithccc027 s2 student assessment pack. View SITHCCC027 Service Planning Template. About this Student Logbook This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. Assessment Task Knowledge Test Due Date Date of Submission Date Student Plagiarism Declaration: By. View SITHCCC027-campbell. View SITHCCC027 Student Assessment Tasks. • On completion, submit your assessment via. This could include restaurants, educational institutions,. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit. Please note that you may complete a number of cooking methods and food types during one session, therefore you will only need to complete a single reflective journal for these cases. ENG 121_ Week 2 Writing Notebook. Ensure the fryer is placed on a stable surface away from flammable materials. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery 18 Working with your from COOKERY SITHPAT006 at The University of Sydney. 1. SITHCCC027- Prepare dishes using basic methods of cookery RTO Code: 45680 | CRICOS Code: 03907K Learner Guide | Page 5 of 108 V 3: December 2021, Approved: Academic Manager, Next Review: December 2022 Overview The process of producing dishes involves many steps starting from selecting ingredients to setting up the correct oven setting as per the standard recipe card. 01. Assessors must satisfy the Standards for Registered Training. 4. Week 7 Discussion MGMT 500. Australian Institute of Management. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published. docx. 4 Pick, wash and chiffonade the basil and parsley leaves. 4 hours Refresher Do research, take notes or review your classroom materials on the following: Communicating and working with a team Bacteria and safe food handling Temperature requirements for storing meat A method for cooking vegetables that you feel you need to improve on (e. See full list on training. - A freezer is an appliance that stores food and other materials below freezing point to keep them cold and to preserve them for a longer. • Assessors must not accept responses/answers that have been copied directly from other sources materials. docx. docx from CAS SITXCCS008 at University of Notre Dame. The Knowledge task is comprised of written questions. Other related materials See more. Product labels: These labels are found on products themselves and provide information on the materials used to make the product, care. docx. These tasks have been designed to help. 1_2023 2. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. docx. Homework #4 Solutions - ECE557 - Spring. By ensuring that all vital materials are on hand, it also helps avoid waste and any errors. MANAGMENT 120. au | Cluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment (Assessment 1) will assess your knowledge and is one part of the. View SITHCOO027 TASK 1. Information in this course material is current at the time of publication. Other related materials See more. B. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. _ ABN: 57 169 281 501 E: [email protected] from ACT 1968 at Rockford University. Baking This method includes applying of dry convention warmth to the food in an environment that is enclosed or encased. View SITHCCC027_Student_Logbook_v1. 2. 1P. Question 3: Match the following cookery methods as per their definitions. IT-200 assignment 7-1 final assignment. pdf from AA 1Assessment resubmission template Student Name: Sandesh subedi Student ID: 13384764 Unit #: SITHCCC027View SITHCCC027_Prepare Dishes using basic methods of cookery_Learner guide. Solutions Available. Turn saucepan handles away from the edge of the stove so that. Expert Help. N. docx from MATH 123 at Dav Sr. medical-case-02-jennifer-hoffman-da. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 3 of 50 TASK 1 KNOWLEDGE REVIEW LEARNER INSTRUCTION • Answer all the questions. All of the learning materials and test books required to complete this course will be provided. CL Assignment Change of name Starbucks vs Sambucks. 1. View Assignment - SITHCCC027 Service Planning Template (1). docx from BSC MISC at Western Michigan University. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks • ‘use first’ or ‘new stock/old stock’ labels. Page 9 of 59 M. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. Final Exam_ Earth Science - GEL111_1013. pdf from MANAGEMENT BSBTWK502 at Lonsdale Institute. + STUDENT ASSESSMENT PACK (Summative) SIT HCCC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H O. 134 pages. These tasks have been designed to help you. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. SITHCCC. 12. your campus or service centre on 131601. SITXHRM003 Lead and manage people. As it encourages effectiveness, coordination, and precision in food preparation, mise en place is crucial in professional kitchens. docx Solutions Available Hotel and Tourism Management Institute Switzerland FOOD AND B 241 SITHCCC027: Assessment 1 Version: 002 Validated: 22 November 2022 Page 1 of 12 RTO No. PROJECT PORTFOLIO STUDENT LOGBOOK SITHCCC027 Prepare Dishes Using Basic Methods. SITHCCC027 Student Logbook v1. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it together. 5 There are. SITHCCC027 Prepare dishes using basic methods of cookery 4 Logbook summary Use this list to keep track of your progress. Your Prepare Dishes Using Basic Methods Of Cookery RTO training materials package will also be validated by subject matter experts to ensure your RTO. SITHCCC027 Recipe Book SITHCCC027 Prepare Dishes using basic Methods of Cookery 1. docx from ACC FINANCIAL at Trident Technical College. Before beginning the cooking process,. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Project Task 1: Read the recipe and answer the questions. 2022 SkillsIQ steamer spoons and ladles temperature probe thermometer food safe gloves cleaning materials and equipment:. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. corers and slicers • tongs • whisk • stainless steel bowls • thermometer • food safe gloves cleaning materials and equipment:. SITHCCC027 Prepare dishes using basic methods of cookery During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. Assessment-1 SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY Student Must Fill. 1_NICOLE. Upload to Study. View SITHCCC027 Student Assessment Task 1. This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. 3. Fresh fish should be stored at 1 °C or below. Braising is a combination cooking method. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. 1. View SITHCCC027-Learner Guide-V1. Study Resources. 0_2022 Workplace scenario and job specifications: This assessment will be completed in two (2) phases. Other related materials See more.