1.
In either a workplace or simulated environment, supervise food production processes
and monitor and report on the quality of kitchen outputs for a minimum of twelve complete
service periods (shifts) including:

Development of:
kitchen workflow schedules
mise en place lists
food preparation lists
Calculating and ordering food supplies for at least four of the following 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
o
o
o

RECIEVING
INPUT
PROCESS
OUTPUT
INPUT
PROCESS
OUTPUT
INPUT
PROCESS
OUTPUT
INPUT
PROCESS
You will get an invoice with boxes of stocks ordered.
Checking the stocks from the invoice, make sure all are accounted and in good quality,
sign the delivery, and put away stock on corresponding designated areas.
Stocks are put away on designated storage areas and in good qualit
MISE EN PLACE
Items needs to be prepped.
Make a list of the jobs to be prepped. Work though the list to ensure you have
everything ready for the service period.
Work station is ready to go and secured with prep you need.
PREPARING OR COOKING
Prepare ingredients, equipments, recipe, etc.
Get, prepare, combine the ingredients using the cookery methods stated in the
recipe.
Food has been prepared in an appropriate manner.
POST- COOKING STORAGE
Cooked/prepared food.
Portioning food on containers, cooling food and organizing space in the storage area.
OUTPUT
INPUT
PROCESS
OUTPUT
INPUT
PROCESS
OUTPUT
INPUT
PROCESS
OUTPUT
Food is stored appropriately, safely and correct temperature within designated
timelines. RECONST
RECONSTITUTION
Prepare food ingredients (dehydrated).
Add water to return the dehydrated stuff to liquid state
Reconstructed food.
RE- THERMALISATION
Chilled or frozen food items
Thaw the food using a safe method of cookery to the required temperature.
Should meet the temperature for cooked food which is above 70°C.
SERVING
Food items, sauces, dishware.
Present all the items in an appealing manner
Well presented and appealing dish
TIME
TASK
6:OO AM
All staff
coming
Staff briefing
6:02 AM
6:12 AM
6:15 AM
6:25 AM
Open up- turn
on equipment
Mise en place
chicken stock
Mise en place
hollandaise
sauce
Mise en place
cut fruits and
veg
Mise en place
steam/blanch
veg
Mise en place
granola
Boil up egg
Set up station
7:00 am
Kitchen ready
6:15 AM
6:15 AM
6:15 AM
6:15 AM
6:15 AM
RESPONSIBLE
PERSON
ALL staff
member
All staff
member
All staff
member
Cook 1
EQUIPMENT NEEDED
RECIPE
NEEDED
TIME
ALLOWED
2 mins
Stock pot
Chicken stock
45 mins
Cook 2
Whisk,mixing bowl
Hollandaise
sauce
20 mins
Apprentice1
Knife, chopping board
30 mins
Apprentice2
Stock pot, strainer
10 mins
Chef1
Mixing bowl
Chef 2
Cook1
Pan, stove
Pan,
spoons,fork,plate,over
all station
10 minutes
All equipment
All staff
MISE EN PLACE PLAN - Bolognese sauce (Cook chill for extended life)
3 mins
granolo
15 mins5
mins
2.
Choose two of the following categories and coordinate cooking operations within
commercial time constraints for food production processes in a workplace or simulated
environment.





Bulk cooking
Cook chill for extended life
Cook chill for five day shelf life
Cook freeze
Fresh cook.
Step
TASK
TIME
1
Collect ingredients
5 MINS
2
Collect utensil/ equipment
3 MINS
3
4
Chop onion, garlic and parsley
Heat oil in saucepan and brown onions
and garlic
Add beef, continue stirring until brown
Add chicken stock, tomato paste and
passata and simme
Stir in parsley, salt and pepper and let cool
Once sauce is completely cool, weigh and
portion into containers
6 MINS
3 MINS
5
6
7
8
RESOURCES
Vegetables, beef mince,
oil, tomato paste,
passata, chicken stock
Measuring cups,
spoons, jugs saucepan
Knife, chopping board
Spoon
3 MINS
15 MINS
2 MINS
10 MINS
Containers, scales
MISE EN PLACE PLAN – HUMMUS (Cook chill for five day shelf life)
STEP
1
TASK
Collect all the Ingredients
TIME
5 MINS
2
Collect the Equipment.
1 MINS
3
Combine Ingredients such as Garlic,
Garbanzo Beans, Lemon Juice, Withe
pepper, Cumin on he food processor.
Add Olive Oil to meet the desired
consistency.
Add Salt to taste
Once finished, portion each and put
labels
store or serve
2MINS
RESOURCES
Garlic, Garbanzo Beans,
Olive Oil, Lemon Juice,
Cumin, White Pepper,
Salt
Food Processor, Ladel,
Container
Collected Ingredients
1 MINS
OLIVE OIL
2 MINS
CONTAINER
CONTAINER,HUMMUS
4
5
6
7