COORDINATE COOKING
OPERATIONS
SITHKOP005
Student Assessment Tool
NEW YORK COLLEGE
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Assessment Summary Sheet
Unit
SITHKOP005 Coordinate cooking operations
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Pre-Requisite Units
SITXFSA001 Use hygienic practices for food safety
Student Name
Student I.D. Number
Result
S = Satisfactory
NS = Not
Satisfactory
NA = Not Assessed
Please attach assessment evidence to this form
Final Assessment Result for this Unit
Date of assessment:
Date of assessment:
Date of assessment:
Unit Outcome
Re-assessment Required
Assessment
1
Assessment
2
Assessment
3
Assignment
S | NS | NA
Practical Observation 1 + 2
Holistic/ 12 Service
Instances
S | NS | NA
 Competent  Not Yet Competent  Not Assessed

Yes

No
This form is to be completed by the assessor and used a final record of student competency.
All student submissions including any associated assessment cover sheets (outlined below) are to be
attached to this cover sheet before placing on the students file.
Student results are not to be entered onto the Student Database unless all relevant paperwork is
completed and attached to this form.
Assessor Feedback:
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Student Declaration:
I declare that the evidence I have submitted for
this unit of competency is my own work and
that:
 I have been assessed in this unit.
 I have been provided with feedback.
 I have been advised of my result.
 I am aware of my appeal rights.
Student name: ____________________
Assessor Declaration:
Assessor:
I declare that I have conducted a fair, valid,
reliable and flexible assessment of this
assignment in accordance to the Principles of
Assessment and the Rules of Evidence as
outlined in the Standards for RTOs 2015.
I have provided appropriate feedback. I also
declare that I have undertaken the indicated
assessment integrity checks:
 Check for plagiarism
 Check for Copying/Collusion/Authenticity
(learner’s own work)
 Cheating or use of model answers
Signature: _____________________
Assessor name: ___________________
Date:
Signature: ____________________________
Date:
____/_____/_____
____/_____/_____
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New York College Pty Ltd trading as New York College
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Unit Summary
The purpose of assessment for this unit is to gather evidence of the student’s
competence against the elements, as well as skills and underpinning knowledge,
required to coordinate cooking operations
This unit describes the performance outcomes, skills and knowledge required to
coordinate the production of food in commercial kitchens. It requires the ability to plan
the production of food, organise required food supplies for food production period,
supervise food production processes and monitor the quality of kitchen outputs.
Food production can be for any type of cuisine and food service style. It covers Asian
cookery, patisserie products and bulk-cooked foods.
The unit applies to hospitality and catering organisations, including hotels, restaurants,
clubs, educational institutions, health establishments, defence forces, cafeterias,
residential caterers, in flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from
others including senior chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this
unit at the time of publication.
Elements of the unit
1. Plan food production requirements.
2. Organise availability of supplies for food production period.
3. Coordinate kitchen operations.
4. Monitor the quality of kitchen outputs
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Overview of Assessments
SITHCCC020 Work effectively as a cook
There are three (3) assessment tasks in this unit, and you must complete all assessments
satisfactorily in order to be marked competent in this unit.
The assessment for SITHKOP005 consists of:
Assessment 1 – an Assignment to assess the Knowledge requirements
Assessment 2 – 2 Practical observation instances to observe 2 service instances where the
student is coordinating cooking operations. For the purpose of these observations, the
observations stipulate that the service instances must include and address 2 of the following
food production processes to cover the performance evidence requirements:
 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook
It is recommended to organise and structure these observations in line with the scheduled
service instances organised for:
Assessment 3 - Holistic/ 12 Service Instances
supervise food production processes and monitor and report on the quality of kitchen
outputs for a minimum of twelve complete service periods (shifts) including:
o development of:
 kitchen workflow schedules
 mise en place lists
 food preparation lists
o calculating and ordering food supplies for at least four of the types of food service
styles listed in the knowledge evidence
coordinate cooking operations within commercial time constraints for food production
processes, which must include at least two of the following categories:
o bulk cooking
o cook chill for extended life
o cook chill for five day shelf life
o cook freeze
o fresh cook.
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Information for Students
Please read all the information given to you when you receive this assessment guide. If you
do not understand any part of this assessment guide, please inform your assessor/trainer.
To achieve competency, you must satisfactorily complete all assessment tasks within the
date and time allotted by your assessor/trainer. This will demonstrate that you have all the
required skills, knowledge for this unit. An overview of the skills and knowledge to be
assessed in this unit is provided in this Assessment Guide.
Students who present copied or plagiarised assessments are considered participants in the
act of academic misconduct which would lead to disqualification of their submitted work.
(Read the section on Plagiarism and Assessment Dishonesty below.)
The assessments are intended to be equitable, fair and flexible. All the information, skills
and knowledge being assessed by the assessments has been based on theory and skills
delivered to you during classes and meet the requirements of the unit of competency.
Submitting Assessment Tasks
You must submit assessment tasks with the provided cover sheet.
ALL tasks must be completed in legible English. It is preferable that tasks submitted for
assessment are typed. Where this is not possible or where room is provided on a paper for
short answers, you must write clearly. Unreadable assessment tasks will be returned
unmarked.
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You must submit assessments on or before their due date. Extensions for individual
assessment tasks may be negotiated in specific circumstances according to NYC’s Policy and
Procedures. To arrange an extension, you must speak to your assessor prior to the due date.
Extensions due to illness will require a medical certificate. Extensions must be confirmed by
trainers in writing.
Assessment Outcomes
There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires
more training and experience).
You will be awarded C = Competent on completion of the unit when your assessor is satisfied
that you have completed all assessments and have provided the appropriate evidence
required to meet all criteria. If you fail to meet this requirement you will receive the result
NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the NYC’s
policies and procedures.
Re-assessment
Students will be allowed to sit for up to two further attempts at a practical assessment item
or test question for which the outcome is Not Satisfactory within the timeframe of a course
(unit of competency). Students judged as NS in an assessment will be allowed to resubmit if
they have attended all practical classes for the related unit.
Student Access to Records
Students have the right to access current and accurate records of their participation and
results at any time. You may request to see your results or attendance sheets from
Administration on request. You will be required to show proof of identification.
Support
You may seek clarification about any assessments at any time from your assessor. Your
assessor will only assist or intervene during an assessment if there is a risk of injury to
yourself or one of your class members.
Adjustments for students with special needs
Students who have special needs may be allowed reasonable adjustment in line with the
NYC’s Policies and Procedures. This means that there may be modifications to the way in
which evidence of your competence is gathered. However, it will not change the standards
or outcomes you must achieve. It could include alternate methods of assessment the assist
the student.
If you consider that you need any special considerations in relation to assessment of the
unit, please contact the Course Coordinator.
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Appeals
If you are not happy with your results:
1. Your assessment may be reassessed upon appeal
2. Your assessor/trainer may provide you with alternate options of assessment in order to
gain competency depending on initial results
3. If you are still unhappy about your assessment results after following the steps
mentioned above, you may submit a formal complaint in accordance with NYC’s
Complaints and Appeals Policy.
Plagiarism and Assessment Dishonesty
The New York College (NYC) is committed to ensuring that all students behave with integrity
when undertaking an assessment. Therefore, it is essential that you understand the
principles underlying assessment integrity and behave in a manner according to these
principles.
Please read the following information and please ensure you have access to and have read
the plagiarism and assessment dishonesty policy. This policy can be found on the NYC’s
website and is also discussed in your induction prior to commencing the course.
What is Plagiarism and Assessment Dishonesty?
Plagiarism is copying, paraphrasing or summarising, without appropriate acknowledgement,
the words, ideas, scholarship and intellectual property of another person. This remains
plagiarism whether or not it is with the knowledge or consent of that other person.
Plagiarism has also taken place when direct use of others' words is not indicated, for
example by inverted commas or indentation, in addition to appropriate citation of the
source.
Each individual student is responsible for ensuring that they are fully informed about
methods of acknowledgement appropriate to any piece of assessable work that they submit.
Assessment dishonesty includes plagiarism, collusion, the fabrication or deliberate
misrepresentation of data, and failure to adhere to the rules regarding examinations in such
a way as to gain unfair assessment advantage.
Collusion is the involvement of more than one individual in an instance of assessment
dishonesty. All parties involved in such collusion are in breach of the principles of
assessment honesty (unless there is good evidence of innocent involvement). "Collusion"
needs to be distinguished from "collaboration", defined for the purposes of this document
as work jointly undertaken and produced.
Incidence of Plagiarism or Assessment Dishonesty
If the New York College believes any act of plagiarism and assessment dishonesty has
occurred, the student/s will be contacted and will be given an opportunity to explain their
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case. Should this be repeated the student will be penalised. Penalties include re-submitting
the assessment task or unit and for repeated offences, re-sitting the unit at student’s own
cost or cancellation of enrolment.
How information will be handled: All information regarding an incident of plagiarism or
assessment dishonesty will be recorded as per NYC’s Plagiarism and Assessment Dishonesty
Policy. Only relevant staff members will be given access to the information as required by
state and federal privacy laws.
I have read and understand the information provided above and also understand and accept
that any act of plagiarism and academic dishonesty may have penalties including
cancellation or suspension of my enrolment with New York College. I further declare that:
 All assessment work submitted for this unit competency is my own original work and
plagiarism and collusion has not occurred.
 Assessment work is not copied nor has not been submitted for any other unit/course.
 I have taken proper care and effort to ensure my work has not been copied by another
person.
 I understand the consequences of engaging in plagiarism as described in NYC’s
Plagiarism and Assessment Dishonesty Policy and I have obtained and read the
Plagiarism and Assessment Dishonesty Policy.
Student Signature: ............................................................... Date: ....../....../.......
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Assessment Cover Sheet
ASSESSMENT 1: Assignment
Student Name
Student I.D. Number
Unit(s) of Competency and Code(s)
SITHKOP005 Coordinate cooking operations
Trainer/Assessor
Assessment Task
Assignment
Date of Assessment
Assessment
Outcome
 Satisfactory  Not Satisfactory  Not Assessed
Comments /Feedback
Statement of Authenticity
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I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic
appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work
and I have acknowledged or referenced all sources of information I have used for the
purpose of this assessment
I have made a photocopy or electronic copy or photograph of my assessment task,
which I can produce if the original is lost.
Student Signature:
Date:
/
/201
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback. I also declare that I have
undertaken the indicated assessment integrity checks.
Assessor Signature:
Date:
/
/201
=================================TEAR HERE
==================================
RECEIPT OF LODGEMENT
Student
Name
Unit:
SITHKOP005 Coordinate cooking
operations
Trainer
Name
Received
Signature:
by:
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Student ID
Assessment
Assignment
Date
submited:
Date received:
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New York College Pty Ltd trading as New York College
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Assessment Guidelines
Assessment Method
The following assessment is written assignment to be completed in NYC’s classroom.
The student must complete all 8 questions and tasks.
Submission instructions
The student is to submit the completed assessment with all answers to the trainer.
Ensure that the student includes the assessment cover sheet and signs the declaration
section.
The assessment task is due on the date specified by the assessor.
Assessment conditions
This is an individual written assessment.
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This is a closed book assessment.
The student must complete this task independently.
This assessment will take approximately 1 hour to complete.
The student must complete this task in the space provided in this assessment tool. If the
student needs more space, please provide additional sheets and ask the student to attach
those to this assessment tool.
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What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the
tasks outlined in elements and performance criteria of this unit:
for at least three of the hospitality and catering organisations detailed in the unit’s
application:
o comprehensive details of food production processes for:
 receiving
 mise en place
 preparing or cooking
 post-cooking storage
 reconstitution
 re-thermalisation
 serving
o critical control points in food production where food hazards must be controlled
o menus and recipes for items produced in performance evidence
o indicators of quality food products:
 appearance and visual appeal
 colour
 consistency
 moisture content
 mouth feel and eating properties
 plate presentation
 portion size
 shape
 taste
 texture
types of food service styles:
o à la carte
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o festivals
use of designated decorations, garnishes or sauces
types of food production systems and their characteristics for different production
methods specified in the performance evidence
range of formats and content for:
o kitchen workflow schedules
o mise en place plans
o food preparation lists.
Resource Requirements
Pen, paper or as provided.
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Assessment 1
Your task
You are required to complete all questions and tasks listed below.
1. Describe the characteristics of each of the following food production processes, list
examples where these production processes are commonly used, and provide examples
for advantages and disadvantages for each process:
Bulk cooking
Description
Bulk cooking, also known as assembly cooking, means using mass
production principles to save time and money in the kitchen.
Application/Use
Fast-food chain restaurant; buffet; Canteens, Institutions (Hospitals,
Prison, Aged Care, Childcare facilities), Functions, Events, Festival.
Advantage
Central kitchen, reduced need for infrastructure and staff
Greater range of à la carte dishes can be offered
Disadvantage

Distribution and equipment required to ensure temperatures are
maintained during delivery

Increased food safety risks where distribution is required
Quality factors, e.g. nutrition, presentation of items which require
distribution
Cook chill for extended life
Description
This process is used to produce fully cooked food that is then chilled
rapidly and stored under controlled conditions until needed. The meals
can be distributed to where they will be used, e.g. from a commissary
kitchen to service outlets. They will then be re-thermalised and used for
service
Application/Use
Canteens, Institutions (Hospitals, Prison, Aged Care, Childcare facilities),
Functions, Events, À la carte – satellite operations
Advantage
 Central kitchen, reduced need for infrastructure and staff


Reduced time pressure during service: create more time and space to
focus on the last-minute preparation and service tasks.
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
Attractive presentation on large scale if regeneration is used

Nutritional value

Minimal waste

Consistent quality: you can re-thermalised without losing much
nutritional value

Longer storage timeframes: that you can increase the rangeof menu
items offered

Initial investment can be an issue depending on size of operation

Staff training to ensure optimal use of equipment features and
processes

Some limitations for particular cookery methods, e.g. steaks, some
seafood preparations, etc.
Disadvantage
 Requires refrigerated vehicle for transportation to outlets
Cook chill for five day shelf life
Description
This process is very similar to a normal cook-chill process, but uses very
strict HACCP processes. The key differences are that the food is normally
cooked in specialized equipment, the chilling process is much more rapid
and handling is minimized ate all stages.The chilled foods then follow the
same process as for the shorter shelf-life. They must be stored
immediately in appropriate conditions; the HACCP procedures must be
followed during distribution, reheating and service.
Application/Use
When it comes to saving time, and ultimately money, estimates suggest
operators taking on cook-chill operations are able to offer more
comprehensive menus and find ways to move food from the back of
house to the front much faster.
Advantage
 Correctly following cook-chill steps gives refrigerated or frozen food a
30-day shelf life – without sacrificing consistency, freshness, flavor or
time.

Save labor. Produce more with less. Operators report saving 35
percent or more on labor after making the switch to cook-chill,
according to the Chef Services Group. Start with a larger quantity; it
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will only require a chef to produce it once before serving it throughout
the rest of the week. Less-experienced kitchen staff members can reheat portions based on demand.

Keep everything consistent. Chefs utilizing a cook-chill system in their
operation can ensure that food will be consistent. This works great for
central kitchens that cook for multiple locations, without sacrificing
consistency and quality.
Disadvantage
Vitamins B and C are lost in the freezing process. Antioxidants, which
protect you from cell damage, are also lower in frozen fruits than they are
in fresh fruits. Vitamins A, E, carotenoids, fiber, minerals, and proteins,
however, retain their values in frozen fruits and vegetables.
Cook freeze
Description
Food preservation method in which it is prepared and portioned, cooked,
and then frozen to -20°C in a central kitchen. Cook-freeze preserves food
for up to eight weeks before it is reheated for eating.
Application/Use
Advantage
Disadvantage
Saving time, and ultimately money
This type of preservation is relatively quick process. A hundred pounds of
meat can be packaged into meal size packages within an hour. You can
blanch a large amount of vegetables in just a few minutes.
You can preserve food and keep it longer, and always having things
available to cook with or eat. You can buy items in bulk when on sale and
save money. Blanching prior to freezing stops enzyme activity and helps
maintain nutritional value in the foods.
Freezer burn can affect texture and flavor. Foods frozen in containers that
are not designed for freezer us can be exposed to air. Because of this
exposure to air, damaging ice crystals form on the food. The cells in the
frozen food rupture, resulting in moisture, texture, and flavor loss. Freezer
burn is the dried out, gray-brown edges or sections of meat, dried
sections of baked goods, and the dulled coloring in vegetables and fruit.
Eating freezer burned foods is safe, but it is unappetizing.
Fresh cook
Description
This process is very similar to a normal cook-chill process but uses very
strict HACCP process and the food is cooked in special Thusile equipment,
the chilling process is much more rapid and handling is minimised at all
stages
Application/Use
A la carte, table d hotel, set menu option and buffet.
Advantage

Ideal for canteens and institution where customers have menu
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options.

Optimum use of fresh produce.

Require more staff.

Time pressure during production and service.

Depending on cookery method used for some dishes can be
restrictive.

Limited to an immediate outlet in terms of infrastructure other than
small scale catering.

Equipment required to ensure temperature are maintained during
delivery.•
Disadvantage
2. List the essential factors you need to consider when planning a food production process
for cooking operations:
 Available Time to Cook
 Seasonal Food Availability
 Variety of Foods
 Special Occasions
 Financial Resources
 Overall Philosophy of the Enterprise.
 Target market and customer expectations.
 Timeframes and deadlines
3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must
be considered for each of the following steps in a production flowchart for this food
production process?
1. Selection of the raw commodities: - The raw commodities should be fresh, free on
odour/smell, undamaged, delivered at the right temperature and should be received
from delivered and stored immediately.
2. Storage of raw materials-Commodities must be stored in the appropriate are under
the correct conditions, Frozen food must be stored in the frozen areas, perishable
commodities into the cold storage and dry food to the dry store.
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3. Preparation–During preparation and processing of food it essential that raw and
cooked food are handled and stored separately to avoid cross-contamination.
4. Cooking . Applying the correct principles is important as its ensures that the final
products reflects the desired standard.
5. Portioning. Have various capacities and should be used to make sure that the same
amount of soup or sauce is served for a specific dish.cut meat into pre-determined
portion sizes or order individual portion cuts from a butcher.
6. Blast Chilling –The blast chiller must chill the food below 5C within 2 to 4 hours of
commencing the blast chill cycle as this ensure safety, appearance, texture and
flavour and additional value to the food
7. Storage of chilled foods –Store in temperature below 5 C within 60 min. Monitor
temperature and cooling time. Review equipment faults, capacity and process.
8. Distribution temperatures-Perishable products may have a maximum shelf life or use
by date under storage at the temperature below 5C.
9. Reheating –Any reheating or re-thermalising must be done within 30min after the
food has been removed from the storage. The suitable reheating equipment include
convection ovens and special chill/reheat trolleys.
10. Service: service requires all dishes for a table to be served together. Wait staff should
have system in place to remember who ordered what, such as associating with the
position at table when taking the order.
4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2
days where they feature in the main course for Roasted Duck à l’orange. Indentify the
Critical Control Points for each of the following processes and outline the key aspect
which must be considered for each:
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NEW YORK COLLEGE








Receiving:-Checking any sign of deteriorating in the frozen goods.
o Ensure separation of cooked and raw foods to prevent cross-contamination.
o Packaging needs to be in its original condition with each food items separate
from each other
o Thawing This process is whereby heat changes something from solid to liquid.
Always make sure that the food is free from the danger zone.
Storage: - Cold and frozen food must be stored in the appropriate storage facility at
the correct temperature.
Mis-en-place –During preparation the food processing of good is essential that raw
and cooked foods are handled and stored separately to avoid cross-contamination.
Preparing or cooking –
o Wash all the equipment and tools used for raw food prior to using them for
cooked food.
o Do not leave food for danger zone for more than one hour.
o Keep raw and cooked ingredient apart and do not use the same tool for
cutting board for different tasks
Post-cooking storage: Always ensure that food is properly stored goes a long way
towards maintaining a high level of food safety and keeping and yourself. Always
Labelling all food when packaging.
o Always remember that it is better to be cautious when it comes to food safety
when in doubt throw it away
Reconstitution –Maintenance and inspection of food processing equipment.
Re-thermalising –This must be done within 30min after the food has been removed
from the storage suitable equipment include convention ovens and special chill.
Oven may be used but it is important not to dry b out the food too much.
Serving –Re-heated food should be consumed within 15 minutes of reheating. The
temperature of the food should not be allowed to fall below 65C.Cooked and chilled
food should be consumed cold, such as terrine, should be served within 30 min after
the removal from the storage
5. List 5 processes you can implement to ensure food safety when preparing foods:
1.
2.
3.
4.
5.
Choose foods processed for safety.
Eat Cooked foods immediately.
Avoid contact between raw foods and cooked foods.
Wash hands repeatedly.
Keep all kitchen surfaces meticulously clean.
6. List 5 processes you can implement to ensure food safety when processing, packaging
and holding foods:


Purchasing specifications for all raw products defining grade, size, quality and
suitable alternatives.
Standard recipes including preparation time, cooking requirements, food cost,
portion size and desired presentation.
New York College Pty Ltd trading as New York College
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V1.0 December 2018
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NEW YORK COLLEGE
Correct storage and stocktake procedures to ensure correct stock rotation and
quality control.
 Control mechanisms which comply with HACCP principles, such as logs for
temperature control, receipt of goods and temperature during cooking, holding
and packaging process.
 Standards are required for temperature of food, e.g. hot food must be served on
pre –warmed plates, stored under heat lamps if required and delivered to
customer quickly.
7. List 5 processes you can implement to ensure food safety when transporting food to
minimise any adverse effects on food:
 Use data loggers to track storage conditions of food items while in transit.


Ensure delivery vehicles are in optimum condition and can store food at the
appropriate temperatures.

Organise deliveries to minimise the amount of travel necessary.

Keep storage containers sealed to prevent any physical contamination prior to adding
food

Packaged processed food must be in sealed sterile packaging with appropriate
labelling, such as –by date and nutritional information.
8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide
the evaluation criteria in the table below to use as a guideline for your staff during
service:
Quality indicators
Appearance
appeal
and
Rack of lamb
Mint crust
eye Well defined eye Crips look
muscle
Rosemary jus
No fat clear
Colour consistency
MR centre
Golden
Rich Brown
Moisture content
Juicy
Not too dry
Rich viscous
Mouth feel and eating Tender
properties
Crips
outside Rich Flavour with
and here by
herb
Plate presentation
Nicely Frenched
Not too thick
Not too thick
Portion size
Correct
Correct
Correct
Shape
Correct
Correct
Taste
Correct
Correct
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Correct
V1.0 December 2018
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NEW YORK COLLEGE
Texture
Correct
Correct
Sauces
Decorations
garnishes
Correct
Correct
and Rosemary spring –
young.
This page is intentionally left blank
Assessment Cover Sheet
ASSESSMENT 2: Practical Observation 1 + 2
Student Name
Student I.D. Number
Unit(s) of Competency and Code(s)
SITHKOP005 Coordinate cooking operations
Trainer/Assessor
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
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V1.0 December 2018
24
NEW YORK COLLEGE
Assessment Task
Practical Observation 1 + 2
Date of Assessment
Assessment
Outcome
 Satisfactory  Not Satisfactory  Not Assessed
Comments /Feedback
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic
appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work
and I have acknowledged or referenced all sources of information I have used for the
purpose of this assessment
I have made a photocopy or electronic copy or photograph of my assessment task,
which I can produce if the original is lost.
Student Signature:
Date:
/
/201
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback. I also declare that I have
undertaken the indicated assessment integrity checks.
Assessor Signature:
Date:
/
/201
=================================TEAR HERE
==================================
RECEIPT OF LODGEMENT
Student
Name
Unit:
SITHKOP005 Coordinate cooking
operations
Trainer
Name
Received
Signature:
by:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
Student ID
Assessment
Practical Observation 1
+2
Date
submited:
Date received:
V1.0 December 2018
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NEW YORK COLLEGE
This page is intentionally left blank
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
26
Assessment Guidelines
Assessment Method
2 Practical observation instances to observe 2 service instances where the student is
coordinating cooking operations. For the purpose of these observations, the observations
stipulate that the service instances must include and address 2 of the following food
production processes to cover the performance evidence requirements:
 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook
using any 2 of the following food service styles:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals
Submission instructions
Ensure that the student completes the assessment cover sheet and signs the declaration
section.
The assessment task is due on the date specified by the assessor.
Assessment conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
 an industry workplace
 a simulated industry environment, such as a training kitchen servicing customers.
Your trainer will negotiate with you a suitable timeframe to fit within the 12 service
instances you must complete as part of this unit of competency, and supported by the
service log provided for assessment 3.
The support documentation outlines in the services log and the observation criteria
provided for each observation provide a guideline for performance and knowledge
required to successfully complete each service instance.
NEW YORK COLLEGE
What will be assessed
The purpose of this assessment is to check your ability to complete tasks outlined in
elements and performance criteria of this unit in the context of the job role, and:
2 Practical observation instances to observe 2 service instances where the student is
coordinating cooking operations. For the purpose of these observations, the observations
stipulate that the service instances must include and address 2 of the following food
production processes to cover the performance evidence requirements:
 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook
Resource Requirements
Refer to the “Assessment Conditions” for this unit listed above.
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V1.0 December 2018
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Assessment 2
Your task:
Observation of 2 Service Instances
You will be observed coordinating cooking operations using 2 different food production
processes for 2 different food service styles as selected in the table below.
Your trainer will negotiate with you a suitable timeframe to fit within the 12 service
instances you must complete as part of this unit of competency, and supported by the
service log provided for assessment 3.
The support documentation outlines in the services log and the observation criteria
provided for each observation provide a guideline for performance and knowledge required
to successfully complete each service instance.
Observation 1
Date of Observation:
________________________________________________________________
Place of Observation:
_______________________________________________________________
Time frame (must include a full service period/shift):
_____________________________________
Trainer Signature ___________________________________________ Date
__________________
Student Signature ___________________________________________ Date
__________________
Observation 2
Date of Observation:
________________________________________________________________
Place of Observation:
_______________________________________________________________
Time frame (must include a full service period/shift):
_____________________________________
Trainer Signature ___________________________________________ Date
__________________
NEW YORK COLLEGE
Student Signature ___________________________________________ Date
__________________
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NEW YORK COLLEGE
Food Production Process
Food Service Style
(1 different process must
be selected for each
instance)
(1 different service style
must be selected for
each instance)
bulk cooking
cook chill for extended
à la carte
buffet
set menu
table d’hôte
bulk cooking
operations
functions and events
festivals
Service Instance
Instance 1:
life
cook chill for five day
shelf life
cook freeze
fresh cook.
Instance 2:
bulk cooking
cook chill for extended
life
cook chill for five day
shelf life
cook freeze
fresh cook.
New York College Pty Ltd trading as New York College
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à la carte
buffet
set menu
table d’hôte
bulk cooking
operations
functions and events
festivals
V1.0 December 2018
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NEW YORK COLLEGE
Service Instance 1
Assessment Criteria
S
NY
S
S
NY
S
Comments
1. Plan food production requirements
Determines food production requirements
taking into consideration:
o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
o type of food to be prepared
Chooses food production processes to ensure
nutritional value, quality and structure of foods:
Details as relevant:
determines appropriate cooking process
o bulk cooking
o cook-chill for extended life
o cook-chill for five day shelf life
o cook-freeze
o fresh cook
Selects the appropriate in-house food
production system to meet food production
requirements
o refers to menu, functions schedule,
special requests to determine
appropriate production for required
service
o analyses food production requirements
o develops operational plan to meet those
needs
o demonstrates technology skills through
use of computers, calculators etc to
determine best outcomes
Selects and collates standard recipes
o reads and interprets recipes
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NEW YORK COLLEGE
o adjusts recipes according to anticipated
numbers
o creates stock requirement list
Prepares a work flow schedule and mise en
place plan for food production according to
menu and food volume requirements
o writes comprehensive yet easily
accessible work flow schedule/ run
sheet
o mise en place plans
o food preparation lists
Develops food preparation lists for use of food
production personnel
o sequences the stages of food
preparation and production for the
kitchen
o delegates work within a team
dependent on skills levels and ability to
perform tasks
o provides clear written and verbal
instructions to food production
personnel who may be – commis,
apprentice, kitchen steward, assistant
2. Organise availability of supplies for food
production period.
Calculates required food supplies for the food
production period
o period could be daily, weekly, monthly
o calculates required food supplies for the
volume of food production
o records quantities required and double
checks
o combines quantities together if two
recipes have common ingredient e.g.
onions in lasagne and lamb korma
o creates a check list
Checks stores for availability and quantity of
required stocks:
Details as relevant:
S
NY
S
S
NY
S
o goes into storeroom, cold room or
freezer and determines current required
stock level
o records quantities of stock required for
shift that needs to be ordered
New York College Pty Ltd trading as New York College
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NEW YORK COLLEGE
Orders or purchase additional stock
Details as relevant:
o checks with stores to see if the required
stock is in main store
o advises chef if orders need to be placed
with suppliers
o orders the items if within the scope of
responsibility
o goes out to buy supplies
3. Coordinate kitchen operations.
S
NY
S
S
NY
S
Supervises food production processes to ensure
food safety
Ensures workplace standard operating
procedures under HACCP principles are
followed for:
o Storage temperatures
o Cooking temperatures
o Personal hygiene
o Kitchen and equipment hygiene
o 2-4 hour principle
o Recording requirements
o Maintaining cleanliness of own work
environment
Ensures staff follow correct cleaning procedures
for equipment
Ensures staff follow correct cleaning procedures
for kitchen areas
Oversees and adjusts kitchen work flow to
maximise teamwork and efficiency
o Checks with individual team members to
see if they are maintaining timeframes
o Delegates work to other team members
or self if required
o Reassesses workflow and adjusts if
necessary
Controls the production sequence of food items
to enable smooth work flow and minimise
delays
o identifies breakdowns in kitchen work
flow and makes adjustments to
maximise efficiency
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
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NEW YORK COLLEGE
o determines timings for the production
sequence of various food items
o advises team members accordingly
whether they are on schedule
4. Monitor the quality of kitchen outputs.
S
NY
S
S
NY
S
Monitors kitchen work processes at all stages of
preparation and cooking to ensure the quality
of food items
o checks that recipes are being followed
o checks cooking times
o checks for consistency
o checks storage
o checks food safety (contamination,
personal and equipment hygiene,
temperatures of food)
o checks cooking methods are correct
Checks that items match recipes and menu
descriptions
Details:
o feedback from kitchen staff
o formal audits against organisational
standards
o taste tests of food being cooked
o visual inspection of presentation
o customer feedback
Ensures that food items are of consistent quality
and meet organisational standards
o recognises deficiencies in the quality of
food
o makes adjustments to ensure a quality
product – seasoning, quality of fresh
product, incorrect storage
checks against operational standards to ensure
consistency of product
Conducts final check on food items before they
are served, stored or dispatched from the
kitchen
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
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V1.0 December 2018
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NEW YORK COLLEGE
o taste
o visual appearance, decoration
o presentation, accompaniments
o storage procedure
o temperatures
Instructs kitchen staff to adjust food items to
meet quality requirements and organisational
standards
o recipes
o seasoning
o ingredients
o cooking methods
o Presentation/Garnish
Supervises the safe storage of food
o covered
o food items are clearly labelled and dated
o cooled in the correct time
o Where 2/4 hour rule applies,
documentation is completed
o stored in appropriate area – fridge,
freezer, chiller, dry area
o stock rotation (FIFO)
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
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NEW YORK COLLEGE
Service Instance 2
Assessment Criteria
S
NY
S
S
NY
S
Comments
1. Plan food production requirements
Determines food production requirements
taking into consideration:
o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
o type of food to be prepared
Chooses food production processes to ensure
nutritional value, quality and structure of foods:
Details as relevant:
determines appropriate cooking process
o bulk cooking
o cook-chill for extended life
o cook-chill for five day shelf life
o cook-freeze
o fresh cook
Selects the appropriate in-house food
production system to meet food production
requirements
o refers to menu, functions schedule,
special requests to determine
appropriate production for required
service
o analyses food production requirements
o develops operational plan to meet those
needs
o demonstrates technology skills through
use of computers, calculators etc to
determine best outcomes
Selects and collates standard recipes
o reads and interprets recipes
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
37
NEW YORK COLLEGE
o adjusts recipes according to anticipated
numbers
o creates stock requirement list
Prepares a work flow schedule and mise en
place plan for food production according to
menu and food volume requirements
o writes comprehensive yet easily
accessible work flow schedule/ run
sheet
o mise en place plans
o food preparation lists
Develops food preparation lists for use of food
production personnel
o sequences the stages of food
preparation and production for the
kitchen
o delegates work within a team
dependent on skills levels and ability to
perform tasks
o provides clear written and verbal
instructions to food production
personnel who may be – commis,
apprentice, kitchen steward, assistant
2. Organise availability of supplies for food
production period.
Calculates required food supplies for the food
production period
o period could be daily, weekly, monthly
o calculates required food supplies for the
volume of food production
o records quantities required and double
checks
o combines quantities together if two
recipes have common ingredient e.g.
onions in lasagne and lamb korma
o creates a check list
Checks stores for availability and quantity of
required stocks:
Details as relevant:
S
NY
S
S
NY
S
o goes into storeroom, cold room or
freezer and determines current required
stock level
o records quantities of stock required for
shift that needs to be ordered
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
38
NEW YORK COLLEGE
Orders or purchase additional stock
Details as relevant:
o checks with stores to see if the required
stock is in main store
o advises chef if orders need to be placed
with suppliers
o orders the items if within the scope of
responsibility
o goes out to buy supplies
3. Coordinate kitchen operations.
S
NY
S
S
NY
S
Supervises food production processes to ensure
food safety
Ensures workplace standard operating
procedures under HACCP principles are
followed for:
o Storage temperatures
o Cooking temperatures
o Personal hygiene
o Kitchen and equipment hygiene
o 2-4 hour principle
o Recording requirements
o Maintaining cleanliness of own work
environment
Ensures staff follow correct cleaning procedures
for equipment
Ensures staff follow correct cleaning procedures
for kitchen areas
Oversees and adjusts kitchen work flow to
maximise teamwork and efficiency
o Checks with individual team members to
see if they are maintaining timeframes
o Delegates work to other team members
or self if required
o Reassesses workflow and adjusts if
necessary
Controls the production sequence of food items
to enable smooth work flow and minimise
delays
o identifies breakdowns in kitchen work
flow and makes adjustments to
maximise efficiency
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
39
NEW YORK COLLEGE
o determines timings for the production
sequence of various food items
o advises team members accordingly
whether they are on schedule
4. Monitor the quality of kitchen outputs.
S
NY
S
S
NY
S
Monitors kitchen work processes at all stages of
preparation and cooking to ensure the quality
of food items
o checks that recipes are being followed
o checks cooking times
o checks for consistency
o checks storage
o checks food safety (contamination,
personal and equipment hygiene,
temperatures of food)
o checks cooking methods are correct
Checks that items match recipes and menu
descriptions
Details:
o feedback from kitchen staff
o formal audits against organisational
standards
o taste tests of food being cooked
o visual inspection of presentation
o customer feedback
Ensures that food items are of consistent quality
and meet organisational standards
o recognises deficiencies in the quality of
food
o makes adjustments to ensure a quality
product – seasoning, quality of fresh
product, incorrect storage
checks against operational standards to ensure
consistency of product
Conducts final check on food items before they
are served, stored or dispatched from the
kitchen
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
40
NEW YORK COLLEGE
o taste
o visual appearance, decoration
o presentation, accompaniments
o storage procedure
o temperatures
Instructs kitchen staff to adjust food items to
meet quality requirements and organisational
standards
o recipes
o seasoning
o ingredients
o cooking methods
o Presentation/Garnish
Supervises the safe storage of food
o covered
o food items are clearly labelled and dated
o cooled in the correct time
o Where 2/4 hour rule applies,
documentation is completed
o stored in appropriate area – fridge,
freezer, chiller, dry area
o stock rotation (FIFO)
Assessment Cover Sheet
ASSESSMENT 3: Holistic/ 12 Service Instances
New York College Pty Ltd trading as New York College
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V1.0 December 2018
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NEW YORK COLLEGE
Student Name
Student I.D. Number
Unit(s) of Competency and Code(s)
SITHKOP005 Coordinate cooking operations
Trainer/Assessor
Assessment Task
Holistic/ 12 Service Instances
Date of Assessment
Assessment
Outcome
 Satisfactory  Not Satisfactory  Not Assessed
Comments /Feedback
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic
appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work
and I have acknowledged or referenced all sources of information I have used for the
purpose of this assessment
I have made a photocopy or electronic copy or photograph of my assessment task,
which I can produce if the original is lost.
Student Signature:
Date:
/
/201
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback. I also declare that I have
undertaken the indicated assessment integrity checks.
Assessor Signature:
Date:
/
/201
=================================TEAR HERE
==================================
RECEIPT OF LODGEMENT
Student
Name
Unit:
SITHKOP005 Coordinate cooking
operations
Trainer
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
Student ID
Assessment
Holistic/ 12 Service
Instances
Date
V1.0 December 2018
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NEW YORK COLLEGE
Name
Received
by:
Signature
:
submitted:
Date received:
This page is intentionally left blank
Assessment Method
A. Assessment 3 consists of 12 practical service instances where you are required to
New York College Pty Ltd trading as New York College
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V1.0 December 2018
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NEW YORK COLLEGE
coordinate cooking operations, documented in a log. This log shall be used to
document the coordination of cooking operations during full service periods.
B. The 12 service instances must include at least 2 of the following food production
processes:
bulk cooking
cook chill for extended life
cook chill for five-day shelf life
cook freeze
fresh cook.
C. Each instance is to be recorded in the log book attached, clearly numbered and
dated on at least 12 occasions.
D. Each service detail and task outlined in each of the log book instances must be
completed.
E. To calculate food requirements for recipes use the template “Standard Recipe
Card”.
F. To collate food orders you may use the electronic template “Banquet Analysis
Sheet” (BAS) provided to you by your trainer.
G. To record workflow planning and communication use the template “Workflow”.
H. Recipe and workflow templates may be copied as required to suit your needs.
I. For each service period you must provide:
a workflow plan
a mise en place list
a preparation list
For 4 of the 12 instances you must provide in addition to the above
documentation:
Calculations of food requirements and Food orders which must cover 4 of the
following service styles:
à la carte
buffet
set menu
table d’hôte
bulk cooking operations
New York College Pty Ltd trading as New York College
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V1.0 December 2018
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NEW YORK COLLEGE
functions and events
festivals
Submission instructions
Ensure that you complete the assessment cover sheet and sign the declaration section.
The assessment task is due on the date specified by your assessor.
Assessment conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
 an industry workplace
 a simulated industry environment, such as a training kitchen servicing customers
What will be assessed
The purpose of this assessment is to check your ability to complete tasks outlined in
elements and performance criteria of this unit in the context of the job role, and:
supervise food production processes and monitor and report on the quality of kitchen
outputs for a minimum of twelve complete service periods (shifts) including:
o development of:
 kitchen workflow schedules
 mise en place lists
 food preparation lists
o calculating and ordering food supplies for at least four of the types of food service
styles listed in the knowledge evidence
coordinate cooking operations within commercial time constraints for food production
processes, which must include at least two of the following categories:
o bulk cooking
o cook chill for extended life
o cook chill for five day shelf life
o cook freeze
o fresh cook.
Resource Requirements
Assessment must ensure access to:
 fixtures and large equipment:
o commercial grade work benches (1.5 m/person)
o commercial refrigeration facilities:
 cool room
 freezer
 fridge
o designated storage areas for dry goods and perishables
o recording systems, such as colour-coded food labels
o storage facilities:
 containers for hot and cold food
 shelving
 trays
 small equipment:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
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V1.0 December 2018
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NEW YORK COLLEGE






o thermometers
o tongs and serving utensils
a diverse and comprehensive range of perishable food supplies for commercial
cookery or catering operations
organisational specifications:
o commercial cleaning schedules
o current commercial stock control procedures and documentation for the
ordering, monitoring and maintenance of stock
o mise en place lists, menus and standard recipes and recipes for special
dietary requirements
o ordering and docketing paperwork
o food safety plan
o Safety Data Sheets (SDS) for cleaning agents and chemicals
o work flow schedules
industry-realistic ratios of food production staff to the individual who is
coordinating them throughout food production periods; these can be:
o staff and customers in an industry workplace during the assessment process;
or
o individuals who participate in role plays or simulated activities, set up for the
purpose of assessment, in a simulated industry environment operated within
a training organisation.
Log Book
Agreement or Arrangement for Student Placement to coordinate 12 Service
Instances
Template “Banquet Analysis Sheet (BAS)”
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
46
SITHKOP005 Coordinate cooking operations
Service Period – Reference Checklist 1-12
NEW YORK COLLEGE
Student
Name
Supervisor
Service Instance No.
1
2
3
4
5
6
Date
The service instance
B– B– B–
B– B– B–
covered:
L–
L–
L–
L–
L–
L–
Breakfast(B), Lunch(L),
D–F D–F D–F D–F D–F D–F
Dinner(D), Function/Buffet(F)
Workplace/Orga
nisation
7
8
9
10
11
12
B–
L–
D–F
B–
B–
L–
L–
D–F D–F
B–
L–
D–F
B–
L–
D–F
B–
L–
D–F
Food Production Process (2
must be covered in
total)
bulk cooking
cook chill for extended life
cook chill for five day shelf
life
cook freeze
fresh cook.
Service Style (4 must be
covered in total)
à la carte
buffet
set menu
table d’hôte
bulk cooking operations
functions and events
festivals
Documentation
 Workflow Plan
 Mise en Place List
 Preparation List
Food Requirement
Calculation (4 required
in total)
Food Order (4 required in
total)
Practical Service Instances Log Book
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
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NEW YORK COLLEGE
SITHKOP005
Coordinate cooking operations
Course: ____________________________________
Name of Student: ____________________________
Date Due: __________________________________
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
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NEW YORK COLLEGE
SIGNATURE VERIFICATIONS FOR SUPERVISORS IN THE WORKPLACE (THIRD PARTY)
To be completed by all supervisors/managers involved in observation of students
Service Periods
List Service
Instance numbers
completed
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
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NEW YORK COLLEGE
Establishment
Employer & ABN
Must be included
Supervisor Name and
Title
Signature & Initials
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
Date Responsible
for student
V1.0 December 2018
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NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
47
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
48
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
49
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
50
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
51
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
52
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
53
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
54
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
55
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
56
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
57
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
58
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
59
NEW YORK COLLEGE
From:
To:
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
60
NEW YORK COLLEGE
Instructions
A. This log shall be used to document the coordination of cooking operations during full service
periods.
B. The 12 service instances must include at least 2 of the following food production processes:
□ bulk cooking
□ cook chill for extended life
□ cook chill for five day shelf life
□ cook freeze
□ fresh cook.
C. Each instance is to be recorded in the log book atached, clearly numbered and dated on at least
12 occasions.
D. Each service detail and task outlined in each of the log book instances must be completed.
E. To calculate food requirements for recipes use the template “Standard Recipe Card”.
F. To collate food orders you may use the electronic template “Banquet Analysis Sheet” (BAS)
provided to you by your trainer.
G. To record workflow planning and communication use the template “Workflow”.
H. Recipe and workflow templates may be copied as required to suit your needs.
I. For each service period you must provide:
a workflow plan
a mise en place list
a preparation list
For 4 of the 12 instances you must provide in addition to the above documentation:
Calculation of food requirements and Food orders which must cover 4 of the following service
styles:
□
□
□
□
□
□
□
à la carte
buffet
set menu
table d’hôte
bulk cooking operations
functions and events
festivals
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
61
NEW YORK COLLEGE
J. When transferring to another workplace or on completion of the total number of required service
instances, the declaration(s) at the end of the log book need to be completed by the workplace
supervisor and the student.
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
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V1.0 December 2018
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NEW YORK COLLEGE
Standard Recipe Card
Name of dish:
Reference source:
Portion cost:
Commodities
Item
Portion nos.:
$
Specification
Portion size:
Sale Price at
(
% Food Cost)
Weight kg/l/unit
Cost per kg/l/unit
Actual Cost
Total Cost
$
Portion Cost
$
Method:
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Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
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$
V1.0 December 2018
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NEW YORK COLLEGE
Work Flow Plan/ End of Service Procedures / De-Brief
TIME
Task (Description) and Priority
Equipment & WHS
Communication (Who, About what?)
End of Service Procedures/
Equipment/Systems Communication (Who, About what?)
Reporting Requirements
Post Service De-Brief
Equipment/Systems Communication (Who, About what?)
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
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NEW YORK COLLEGE
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
V1.0 December 2018
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NEW YORK COLLEGE
To be completed on completion of all services by all parties indicated, in conjunction with the declarations
on the last pages of the log book.
Performance Evidence – Benchmarks
Sign each benchmark achieved at the end of all
services
Student Self Assessment
Workplace
Supervisor
Reading skills

Interprets and follows a range of organisational
procedures and work schedules.
Reviews special request from customers and dietary
requirements and interprets relevant changes
required to food preparation lists and recipes.
Self Management


Plans and organises tasks from organisational
information including bookings, standard
procedures, guest lists and event schedules

Develops and reviews work schedules

Follow work schedules effectively

Prepares work area and supplies according to
procedures to meet service requirements.

Maintains cleanliness and tidiness of work areas

Integrates all technical skills within the whole
service period, throughout preparation, service, and
end of shift duties.

Completes administration and reporting
requirements relevant to the job role and typical
tasks performed in that role
Problem solving skills
Identifies and anticipates operational problems and
responds to these accordingly.
 Evaluates dishes and makes adjustments to ensure
quality products
Communication skills


Liaises with other team members about service
requirements

Listens and responds colleague and customer
comments and complaints, and questions
Responds to feedback from colleagues and uses
active questioning to clarify further information.
Teamwork skills to:

New York College Pty Ltd trading as New York College
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V1.0 December 2018
66
Trainer/Assessor
NEW YORK COLLEGE

Works cooperatively as part of a team

Provides advice and support to the team as
required.

Participates in debriefing and handover sessions
with colleagues

Proactively suggests improvements for food
production and service provisions.
Numeracy Skills (as relevant, based on job role)

Completes calculations required for recipe
requirements and conversions

Measures and weighs ingredients required for food
preparation.

Measures chemicals required for cleaning according
to labels and instructions

Identifies required numbers of stock and supplies
based on orders and instruction lists.
Technology skills

Sets up and checks equipment for daily work
requirements

Uses a variety of equipment for day-to-day work
activities.

Cleans and maintains equipment to industry
standards and manufacturer’s instructions.
New York College Pty Ltd trading as New York College
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: www.newyorkcollege.edu.au Phone: + 61 07 3848 4354
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V1.0 December 2018
67
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
SITHKOP005 Coordinate cooking operations
Name of Establishment / Outlet:
__________________
____
Instance 1 of 12
Date of service:
Service Style/Period: _______________ Food production process: ___bulk
cooking_______________________________
No. of kitchen staff: ______4____
No. of Covers/Portions prepared: ___20_________
List the food production requirements you have identified for this service period:
Storage of cooked food
Standard recipes
Quantity to be produced
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Recipe build up
Collection of ingredients
List the food production processes you have monitored during the service period:
Mise en place
Preparing
Serving
storage
Cooking
List the adjustments you have made to food production processes during the service period:
Not applicable
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Storage of goods
N/A
Stock control
N/A
Food preparation
N/A
Food cooking
N/A
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Storage of cooked food items
Workflow plan prepared and attached
Food Order attached
Prep. List attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 2 of 12
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ____Fresh
cook_______________________________
No. of kitchen staff: ____5______
No. of Covers/Portions prepared: __10__________
List the food production requirements you have identified for this service period:
Recipes
Customer requirements
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Contact with supplies
List the food production processes you have monitored during the service period:
Preparation
Cooking
Service
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Purchasing
Stock control
Food preparation
Food cooking
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Waste minimisation
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 3 of 12
Page 49 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _____dinner__________ Food production process: _______cook
freeze____________________________
No. of kitchen staff: ___4_______
No. of Covers/Portions prepared: ___12_________
List the food production requirements you have identified for this service period:
Dishes to be cooked
Required ingredients
Staff requirement
Required nutritional level
Portions to be prepared
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Check stores
Plan food orders
Check usage list
List the food production processes you have monitored during the service period:
Preparation
Cooking
Storage
Re-heat
Post cooking cooling process
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Food cooking
Plating of food
Service of food
Storage of goods
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Materials and equipment maintainence
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 4 of 12
Page 50 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ____Fresh
cook_______________________________
No. of kitchen staff: ____5______
No. of Covers/Portions prepared: __10__________
List the food production requirements you have identified for this service period:
Recipes
Customer requirements
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Contact with supplies
List the food production processes you have monitored during the service period:
Preparation
Cooking
Service
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Purchasing
Stock control
Food preparation
Food cooking
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Waste minimisation
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 5 of 12
Page 51 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _____dinner__________ Food production process: _______cook
freeze____________________________
No. of kitchen staff: ___4_______
No. of Covers/Portions prepared: ___12_________
List the food production requirements you have identified for this service period:
Dishes to be cooked
Required ingredients
Staff requirement
Required nutritional level
Portions to be prepared
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Check stores
Plan food orders
Check usage list
List the food production processes you have monitored during the service period:
Preparation
Cooking Post
Storage
Re-heat
cooking cooling process
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Food cooking
Plating of food
Service of food
Storage of goods
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Materials and equipment maintenance
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 6 of 12
Page 52 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _____dinner__________ Food production process: _______cook
freeze____________________________
No. of kitchen staff: ___4_______
No. of Covers/Portions prepared: ___12_________
List the food production requirements you have identified for this service period:
Dishes to be cooked
Required ingredients
Staff requirement
Required nutritional level
Portions to be prepared
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Check stores
Plan food orders
Check usage list
List the food production processes you have monitored during the service period:
Preparation
Cooking
Storage
Re-heat
Post cooking cooling process
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Food cooking
Plating of food
Service of food
Storage of goods
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Materials and equipment maintainence
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 4 of 12
Page 53 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ____Fresh
cook_______________________________
No. of kitchen staff: ____5______
No. of Covers/Portions prepared: __10__________
List the food production requirements you have identified for this service period:
Recipes
Customer requirements
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Contact with supplies
List the food production processes you have monitored during the service period:
Preparation
Cooking
Service
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Purchasing
Stock control
Food preparation
Food cooking
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Waste minimisation
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 7 of 12
Page 54 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ___bulk
cooking_______________________________
No. of kitchen staff: ______4____
No. of Covers/Portions prepared: ___20_________
List the food production requirements you have identified for this service period:
Storage of cooked food
Standard recipes
Quantity to be produced
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Recipe build up
Collection of ingredients
List the food production processes you have monitored during the service period:
Mise en place
Preparing
Serving
storage
Cooking
List the adjustments you have made to food production processes during the service period:
Not applicable
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Storage of goods
N/A
Stock control
N/A
Food preparation
N/A
Food cooking
N/A
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Storage of cooked food items
Workflow plan prepared and attached
Food Order attached
Prep. List attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 8 of 12
Page 55 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ____Fresh
cook_______________________________
No. of kitchen staff: ____5______
No. of Covers/Portions prepared: __10__________
List the food production requirements you have identified for this service period:
Recipes
Customer requirements
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Contact with supplies
List the food production processes you have monitored during the service period:
Preparation
Cooking
Service
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Purchasing
Stock control
Food preparation
Food cooking
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Waste minimisation
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation atached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 9 of 12
Page 56 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ___bulk
cooking_______________________________
No. of kitchen staff: ______4____
No. of Covers/Portions prepared: ___20_________
List the food production requirements you have identified for this service period:
Storage of cooked food
Standard recipes
Quantity to be produced
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Recipe build up
Collection of ingredients
List the food production processes you have monitored during the service period:
Mise en place
Preparing
Serving
storage
Cooking
List the adjustments you have made to food production processes during the service period:
Not applicable
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Storage of goods
N/A
Stock control
N/A
Food preparation
N/A
Food cooking
N/A
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Storage of cooked food items
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 10 of 12
Page 57 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _____dinner__________ Food production process: _______cook
freeze____________________________
No. of kitchen staff: ___4_______
No. of Covers/Portions prepared: ___12_________
List the food production requirements you have identified for this service period:
Dishes to be cooked
Required ingredients
Staff requirement
Required nutritional level
Portions to be prepared
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Check stores
Plan food orders
Check usage list
List the food production processes you have monitored during the service period:
Preparation
Cooking
Storage
Re-heat
Post cooking cooling process
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Food cooking
Plating of food
Service of food
Storage of goods
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Materials and equipment maintainence
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 11 of 12
Page 58 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ___bulk
cooking_______________________________
No. of kitchen staff: ______4____
No. of Covers/Portions prepared: ___20_________
List the food production requirements you have identified for this service period:
Storage of cooked food
Standard recipes
Quantity to be produced
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Recipe build up
Collection of ingredients
List the food production processes you have monitored during the service period:
Mise en place
Preparing
Serving
storage
Cooking
List the adjustments you have made to food production processes during the service period:
Not applicable
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Storage of goods
N/A
Stock control
N/A
Food preparation
N/A
Food cooking
N/A
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Storage of cooked food items
Workflow plan prepared and attached
Food Order attached
Prep. List attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations
Instance 12 of 12
Page 59 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Name of Establishment / Outlet:
__________________
____
Date of service:
Service Style/Period: _______________ Food production process: ____Fresh
cook_______________________________
No. of kitchen staff: ____5______
No. of Covers/Portions prepared: __10__________
List the food production requirements you have identified for this service period:
Recipe
Customer requirements
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Contact with supplies
List the food production processes you have monitored during the service period:
Preparation
Cooking
Service
List the adjustments you have made to food production processes during the service period:
N/A
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality
Directions for adjustment
Purchasing
Stock control
Food preparation
Food cooking
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
Waste minimisation
Workflow plan prepared and attached
Prep. List attached
Food Order attached
Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
To be completed on Completion of all services
Where the services were completed in multiple work places, each workplace is to complete the details
below, based on the details provided on the second page of this log book.
Page 60 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Workplace 1: __________________________________________________________List details as per
index
Employer / Workplace Supervisor Declaration:
The Student has coordinated ___________ service periods of the 12 service periods at
_________________________
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:
Employer / Workplace Supervisor Signature:
Date:
Workplace 2: __________________________________________________________List details as per
index
Page 61 of 88
International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Employer / Workplace Supervisor Declaration:
The Student has coordinated ___________ service periods of the 12 service periods at
_________________________
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:
Employer / Workplace Supervisor Signature:
Date:
Student Declaration:
I have completed all activities/tasks as required and detailed in this document including the 12
service periods
All supporting workflow plans, reconciliations and other supporting documentation are prepared
by myself relevant to the
service instances these are attached to.
The information in this logbook is to the best of my knowledge a true and accurate record
Comments:
Student
Name:
Student Signature:
Date:
Page 62 of 88