Assessment cover sheet

Student Must Fill this Section

Unit Code / Title SITHCCC040-Prepare and serve cheese
Qualification Code /
SIT50422-Diploma of Hospitality Management
Title:
26/5/2024
Due Date :

Student Name: Sujal Kutal

Cohort/Batch: Campus:

Student ID: 20220383 Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are
not my own, including the words, ideas and images of others”.
Student Signature: sujal Date:26/05/2024

Assessment Outcome

Assessor Name:

Not Yet
Attempt and Tasks Satisfactory Date Assessor Signature
Satisfactory

Initial attempt  

Re- attempt/Re-
assessment  

Assessment Task 1  

Assessment Task 2  
Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

Assessor Name:

Assessor Signature and date:

Information for Student:
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You
will be entitled to one (1) resubmission in showing your competence with this unit. Each onward attempt will
incur a resubmission fee.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately.
 Student must submit the completed Assessments on Moodle

Re-assessment of Result and Academic Appeal Procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly
stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject
and within fourteen days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising
the trainer in charge and the Academic Manager or if needed, an external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the
panel will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow
external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that
subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on
principles of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
 To appeal a decision, the person is required to complete the ASIA’s Request for Appeal of a Decision Form with
all other supporting documents, if any. This form is available at the admin office. The completed Request for
Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the
following contact details:
 Student Support Officer: ASIA Head Office at Leve 5, Suite 513A, Westfield Parramatta, NSW 2150
Email: [email protected]
  The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven
days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand, and you must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate
in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding
date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed in the
students’ complaint / grievance policy.

Plagiarism:
Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass
them off as your own by failing to give appropriate acknowledgement. This includes material sourced from
the internet, ASIA staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used, which
includes:
• Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as yourown work
• Using phrases and passages verbatim without quotation marks or referencing the author or web
page
• Reproducing lecture notes without proper acknowledgement.

Collusion:
Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other
people. This occurs when a student presents group work as their own or as the work of someone else.
Collusion may be with another RTO student or with individuals or students external to ASIA. This applies to
work assessed by any educational and training body in Australia or overseas.
Collusion occurs when youwork without the authorisation of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit yourwork (without rto approval)
• Write or edit work for another student
• Offer to complete work or seek payment for completing academic work for other students.

Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic
misconduct in group work please refer to ASIA’s policy on Academic integrity, plagiarism and collusion.
Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage
in plagiarism and collusion as outlined in ASIA’s policy.
Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to
disciplinary actions.
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed
competent.

Assessment Schedule
Task Due Date Student Signature Trainer Signature Comments

Task 1-2 Week

Introduction
Welcome to the Student Assessment Tasks for SITHCCC040 Prepare and serve cheese. These
tasks have been designed to help you demonstrate the skills and knowledge that you have learnt
during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

 Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
1. Assessment Task 1: Knowledge questions – Students must answer all questions correctly.
2. Assessment Task 2: Student Logbook – Students must complete a range of food preparation
tasks using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.
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. Ensure that you:
3. review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
4. comply with the due date for assessment which your assessor will provide
5. adhere with your RTO’s submission guidelines
6. answer all questions completely and correctly
7. submit work which is original and, where necessary, properly referenced
8. submit a completed cover sheet with your work
9. avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
 Questions
Provide answers to all of the questions below.

Match the following cheese related culinary terms to the correct description.

Cheese related Description Correct response for

culinary term cheese related
culinary term (a – l)

Artisan a. A salt and water solution. It is commonly H

used for soft cheeses as they are
immersed in brine or washed with a brine
solution prior to maturation. Some
cheeses such as feta are stored in brine.

Bacteria b. The holes that form inside the cheeses. K

They are formed by the carbon dioxide
released by bacteria during maturation.

Brine c. Microbes added to the milk during A

cheesemaking that assist to mature or
ripen the cheese. These edible moulds
create the flavours and textures within
the cheese. Most are strains of
Penicillium such as P. Candidum, which
forms the rind of white mould cheeses
and P. Roqueforti, used in blue cheese.

Curd d. This is the external surface of the F

cheese. The rind can contain moulds or
bacteria (such as white mould and
washed rind cheeses), a hard crust (such
as parmesan or gruyere), or be covered
in cloth or wax (as for many cheddars).
Fresh cheeses generally do not have
one.

Eyes e. Is an enzyme that converts milk from a B

liquid to a solid during the initial stages of
cheesemaking. Traditionally rennet was
made from animals, but most cheeses
are now made with non-animal rennet
that is produced in laboratories.

Maturation/Ripening/ f. At the beginning of cheesemaking, the I

milk is set into a gel, then separated into
Cheese related Description Correct response for
culinary term cheese related
culinary term (a – l)

Ageing solid (curd) and liquid (whey)

components. The curd is used to make
cheese and consists mainly of protein, fat
and fat-soluble vitamins and minerals.

Mould g. Cheeses that ripen from the outside in G

towards the centre. They normally have a
coating of special moulds or bacteria on
the outside.

Rind h. Cheeses that are usually made in small D

amounts and generally handmade.

Rennet i. Most chesses other than fresh cheeses E

spend a certain amount of time before
they are ready to eat. Such as white
mould cheeses are matured for about 6–
8 weeks, and cheddar cheeses can be
matured for anything from three months
to two years.

Starter cultures j. At the beginning of cheesemaking, the J

milk is set and then it is separated into
solid (curd) and liquid (whey) sections.
The whey is usually removed from the
curd or it can be used to make other
products such as ricotta.

Surface ripened k. Specific microbes that are used in C

cheesemaking process that creates
specific flavours in the cheese. The most
common microbes used are
Brevibacterium linens, used in washed
rind cheeses and Propionibacterium,
which produces the eyes in Swiss-style
cheeses.

Whey l. It is an enzyme that converts milk from a L

liquid to a solid during the initial stages of
cheesemaking. Traditionally rennet was
made from animals, but most cheeses
are now made with non-animal rennet
that is produced in laboratories.
Provide a short description of the following types of cheeses and one example of each type of
cheese.

Cheese Type Description Example

Cheddar It is a firm cheese made from cows Used in cheeseburgers

milk

White mould Soft and creamy cheese Served with fruits eg: brie

Blue mould They are semi soft cheese Helps in salad dressing. Eg, Roquefort

Washed rind Have pungent aroma and are soft .Spread on breads and crackers. Eg
and creamy limburger
Cheese Type Description Example

Hard Dense and firm cheeses with low Parmigiano-Reggiano, commonly

moisture content, often aged for a grated over pasta dishes.
long period, resulting in a crumbly
texture and strong flavor.

Semi-hard Cheeses that are firmer than soft Gouda, which can be sliced
cheeses but not as hard as hard for sandwiches or eaten on its own.
cheeses, with a smooth texture and a
range of flavors.

Eye Cheeses known for their Emmental, often used in

characteristic holes or "eyes," formed Swiss cheese fondue.
by gas bubbles during fermentation.

Fresh Unaged cheeses with high moisture Ricotta, used in lasagna and desserts.
content, soft texture, and mild flavor.

Stretched Cheeses made by stretching and Mozzarella, commonly used on pizza

Curd kneading the curd to develop a and in caprese salad
unique texture.
Choose three types of popular cheese and complete the following table.

Cheese: Cheddar Brie Parmigiano-Reggiano

Made from: Cow’s milk Cow’s milk Cow’s milk

Country of origin: England France Italy

Type of cheese: Hard Soft, white mould Hard

Texture: Firm, crumbly Soft, creamy Granular, crumbly

Rind: Natural rind or cloth- Edible white bloomy rind Hard, natural rind stamped
bound
With the cheese name

Colour: Pale to deep yellow- Pale yellow interior Pale yellow

orange (sometimes
colored with annatto)

Flavour: Rich, nutty, sharp flavor Mild buttery, slightly earthy Rich, savory
that intensifies with age
 Aroma: Mild to strong, Mild to pungent Strong
depending on age

Historical and Cheddar cheese Brie is named after the Brie Known as the "King of
cultural originated in the village region in northern France Cheeses," Parmigiano-
information: of Cheddar in Somerset, where it originated. Reggiano has been made
England, in the 12th in Italy since the Middle
Known as the "Queen of
century. Ages.
Cheeses," it was a favorite
It is the most popular at the court of It is produced in specific
type of cheese in the UK Charlemagne in the 8th regions, including Parma,
and the second most century. Reggio Emilia, and
popular in the US. Bologna, following strict
regulations.

For each type of cheese in the table, list a common use of that type of cheese.

Cheese Common Use

Type

Cheddar
Used in cheeseburgers.

White Served with fruits, often on cheese platters or in baked dishes like baked Brie.
mould

Blue mould Helps in salad dressings, like Blue cheese dressing.

Washed Spread on breads and crackers.

rind
 Cheese Common Use
Type

Hard Grated over pasta dishes, such as Parmigiano-Reggiano on spaghetti.

Semi-hard Sliced for sandwiches or eaten on its own, like Gouda.

Eye Used in Swiss cheese fondue.

Fresh Used in lasagna and desserts, such as Ricotta in cannoli.

Stretched Commonly used on pizza and in caprese salad, such as Mozzarella.

Curd

List six garnishes and accompaniments that are suitable served with cheese. Provide a brief
description of each.
a) Fruits - Fresh fruits such as grapes, apples, pears, and figs, along with dried fruits like
apricots, cranberries, and dates, offer natural sweetness and a refreshing textural contrast to
cheese.

b) Nuts- Nuts like almonds, walnuts, and pecans add a crunchy texture and nutty flavor that
pairs well with cheeses, whether soft or hard. They can be served raw, roasted, or candied.

c) Honey- Honey adds a sweet note that contrasts nicely with the savory and sometimes salty
flavors of cheese. It's especially tasty drizzled over blue cheeses or creamy varieties like Brie.
 d) Crackers and Bread- A variety of crackers and breads, such as baguette slices, water
crackers, and whole grain crackers, provide a neutral base for cheese, enhancing the flavor
without overpowering it.

e) Charcuterie- Cured meats like prosciutto, salami, and chorizo pair well with cheese, their
savory and sometimes spicy flavors complementing the cheese's richness.

f) Olives and Pickles- Briny and tangy options like olives and pickles offer a sharp, acidic
contrast to the creamy and rich flavors of cheese, helping to cleanse the palate between bites.

What are the ideal conditions for serving cheese? Include in your answer the degree of ripeness
and serving temperatures.
a. Temperature
b. Ripness
c. Air exposure
d. Cheese accompainmenst
e. Cheese presentation
f. Cheese Parings

Describe the following bases from which cheese is made and provide an example for each.

Bases Description Example

Cow’s milk Made through a procees that envolves Cheddar Cheese

coagulating the milk proteins, separating the
curds away from the whey and thgen aging the
resting curds to develop flavour and texture
 Bases Description Example

Sheep’s Milk Made through a procees that envolves

coagulating the milk proteins, separating the
Pecorino romano cheese
curds away from the whey and thgen aging the
resting curds to develop flavour and texture

Goat’s milk Made through a procees that envolves Chevre

coagulating the milk proteins, separating the
curds away from the whey and thgen aging the
resting curds to develop flavour and texture

Buffalo Milk Made through a procees that envolves Mozerella di bufala

coagulating the milk proteins, separating the
curds away from the whey and thgen aging the
resting curds to develop flavour and texture

Soy Soy cheese is made from soy milk, which is Soy Cheese
coagulated to form curds, separated from the
whey, and then processed to develop flavor and
texture. It is often used as a dairy-free
alternative to traditional cheese.

Specialty Specialty cheeses are made using unique Blueberry Vanilla Goat
Cheese methods, ingredients, or aging processes that Cheese
distinguish them from standard cheese types.
They often incorporate herbs, spices, or other
flavorings and may follow traditional or
innovative techniques.

In the table below, give an example of the type of cheese/dish that could be served in the context
given.

Contexts in which Example type of cheese/dish that could be served

cheeses are served

As appetisers Bruschetta with Goat Cheese - Toasted bread topped with creamy
goat cheese, tomatoes, basil, and a drizzle of balsamic glaze.
 Contexts in which Example type of cheese/dish that could be served
cheeses are served

As entrees Four Cheese Pasta - A rich and creamy pasta dish made with a
blend of cheeses such as Parmesan, Mozzarella, Fontina, and
Gorgonzola.

As a cheese course Assorted Cheese Platter - A selection of cheeses like Brie,

Manchego, and Blue Cheese, served with fruits, nuts, and honey.

As part of the dessert Mascarpone Cheesecake - A creamy, rich cheesecake made with
course mascarpone cheese and topped with fresh berries.

As cheese tastings Wine and Cheese Pairing - A curated tasting of various cheeses
such as aged Cheddar, Camembert, and Gouda, paired with
complementary wines.

As a stand-alone meal Fondue - A Swiss dish of melted cheeses such as Gruyère and
Emmental, served with bread cubes, vegetables, and meats for
dipping.

Buffet Cheese and Charcuterie Board - A buffet spread featuring an

assortment of cheeses like Cheddar, Brie, and Havarti, along with
cured meats, olives, crackers, and spreads.

List six food safety practices for storing and handling cheese.
g) Temperature control
h) Storage containers
i) Speration
j) Clean hands and utensils
k) Limited handling
l) Check for mold

List three hygiene practices that should be followed to prevent spoilage during preparation, storage
and service of cheese.

1.Clean hands and equipments

2.Proper storage conditions

3.Avoid cross contamination


Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

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:
Assessment Task 2: Student Logbook
 Information for students

Cooking tasks required for this unit

This unit of competency requires that you:

 prepare and serve cheeses using each of the following service styles:

o cheese plate o cheese as the main component of at

least two different finished dishes

 one hot dish

 one cold dish.

 prepare and serve cheeses using each of the following cheese types with suitable
garnishes and accompaniments:

o cheddar o semi-hard

o white mould o eye

o blue mould o fresh

o washed rind o stretched curd.

o hard

You must also:

 prepare, plate and present two portions of each of the above cheese plates and finished
dishes:

o within commercial time constraints o following procedures for portion

and deadlines control and food safety practices
when handling and storing cheese.
o responding to at least one special
customer request

Instructions for how you will complete these requirements are included below.
 Activities
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 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

 identifying and selecting cheeses from stores according to quality, freshness

and stock rotation requirements

 bringing cheese to room temperature before serviing

 creating optimum conditions for various cheeses

 preparing garnishes and accompaniments

 confirming food production requirements

 calculating ingredient amounts

 weighing and measuring ingredients accurately

 selecting the knives and equipment required for the food to be prepared

 selecting routine and specialised equipment and utensils for the food to be
prepared

 ensuring that food preparation equipment is safely assembled, clean and

ready for use

 using equipment safely and hygienically

 following standard recipes accurately

 using the relevant cookery method for cheese dishes

 adding attractive garnishes and accompaniments

 presenting cheese and cheese dishes attractively

 visually evaluating the dish before being served and adjusting the presentation
 as required

 storing cheese in appropriate conditions

 cleaning the work area

 disposing of waste

 working safely and hygienically at all times

 working sustainably by minimising waste and using energy responsibly.

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 each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:

 complete a Service planning document

 complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment

 ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your 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 Student 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 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!

Prepare cheese for service.

To ensure you have everything you need to prepare the required food, you will
need to:

 interpret the standard recipe and associated food preparation list which you
will be working from and:
 o confirm the cheese requirements for food production

o calculate the number of portions and the amount of each ingredient that
you require
o identify the food preparation equipment that you require

o ensure the appropriate food preparation equipment is clean, safe and

ready for use
o identify and select cheese types and cheeses from stores

o bring cheeses to room temperature before serving if for a cold dish

o cook cheese following standard recipe for hot dishes

o prepare garnishes and accompaniments

o minimise waste.

A Service planning template has been provided to help you.

Cook and present cheese dishes.

Now it’s time to put all of that planning and organising to work. Prepare the required
foods as per the standard recipe and food preparation list. Ensure that:

 all food is handled and prepared safely and hygienically

 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency

 you assemble and use all equipment safely and hygienically as per
manufacturer’s instructions

 you check that equipment is clean and ready for use

 you demonstrate the range of precision cuts required of this task

 your knife selection is appropriate to the type of food being prepared

 you work sustainably to minimise the amount of waste produced and to reduce
the use of energy and resources

 you work within commercial time constraints

 add garnishes and accompaniments

 present dish attractively

 use appropriate service ware

 visually evaluate dish.

Complete a Reflective journal for each time you prepare food as part of your
assessment for this unit. Don’t forget to ask your supervisor/assessor to complete
the declaration.
Store cheese.

Now it’s time to pack everything up and store the cheeses. Ensure that:

 cheese is stored in appropriate conditions

 store cheese to allow it to breath

 follow FIFO and labelling principles

 clean work area

 dispose of any waste

 re-use products where possible

 practice cost reduction initiatives.

Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish as
part of your assessment for this unit.

 Service planning
 Reflective journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

a Reflective journal for each cheese
dish.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
assessor logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor. Provide details of
any discussions that took place in the
Comments column.

The Logbook summary table has been

satisfactorily completed and all boxes
have been ticked and there is a
matching corresponding numbered
reflective journal entry for each line.

Task outcome: Satisfactory Not satisfactory

Assessor signature:

Assessor name:
Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

Date:
Final results record

Student name:

Assessor name:

Date:

Unit name: SITHCCC040 Prepare and serve cheese

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge 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: sujal ___________________________________ Date: 26/05/2024________

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: _________________