Document Title: Student Logbook
Unit Code: SITHKOP005 Coordinate cooking operations
Disclaimer:
This work is under copyright and
permission is not given to make copies for
hire or resale to third parties to use the
document for their own or commercial use.
Licensed to:
RTO Name: Clayton College
RTO NO: 45620
CRICOS No: 03857D
RTO Address: Level 6 90 King William
Street
RTO suburb: Adelaide SA 5000
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Developed by:
RTO Works validated by Clayton College
Acknowledgement:
Thanks to Clayton College staff for their
consultation and development work.
Version:
Clayton College V1.1
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 2 of 169
______________________________________________________________
About this Student Logbook
This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a
handy reference guide on what you need to do during your assessment and how
you should go about doing it.
Student details section
Completing your reflective journal
You are expected to complete a reflective journal for each time that you cook as
part of your assessment for this unit. Try to think about the highlights of each
service when you are writing your reflection. You might also find the following
questions useful:

What skills and techniques did I use?

What policies and procedures did I follow?
Student name:

How did I ensure efficiency, safety and quality?
______________________________________________________________

How did I ensure that my dishes met quality standards?
Name of RTO:

What did I learn during the service and how might I apply it in future?

What might I do different next time?
Fill in the table below:
______________________________________________________________
Supervisor declaration
Trainer/assessor name:
______________________________________________________________
If this workbook is found, please contact me to return it using the details below:
______________________________________________________________
______________________________________________________________
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 3 of 169
Logbook summary

There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding requirements.
cleaning and maintaining equipment according to the manufacturer’s
instructions

measuring and using correct amount of cleaning agents on equipment

making minor adjustments to equipment (including oiling and adjusting
blades)

identify and report on any unsafe or faulty equipment (where applicable)
During your assessment for this unit, you will be required to demonstrate a range
of the skills and knowledge that you have developed during your course. These
include:

rectify issues equipment within your level of responsibility (where applicable)

working safely and hygienically at all times

interpreting standard recipes and food preparation lists

working sustainably by minimising waste and using energy responsibly.

confirming food production requirements

calculating ingredient amounts

weighing and measuring ingredients accurately

selecting the knives required for the food to be prepared

selecting routine and specialised equipment and utensils for the food to be
prepared

ensuring that food preparation equipment safely assembled, clean and
ready for use
What do I need to demonstrate?
Tips for completing this logbook

using equipment safely and hygienically

making precision cuts to prepare food

using equipment according to the manufacturer’s instructions
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D

Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.

Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.

Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 4 of 169
What do I need to demonstrate?
Completing your reflective journal
You are expected to complete a reflective journal for each of the 12 service
periods you complete for this unit. Try to think about the highlights of each
service when you are writing your reflection. You might also find the following
questions useful:
During your 12 service periods, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include overseeing your team to ensure that:

What skills and techniques did I use?

food is prepared hygienically and safely

What policies and procedures did I follow?


the kitchen workflow is adjusted to maximise teamwork and ensure
efficiency
How did I oversee my team to ensure efficiency, safety and quality?

How did I ensure that my team’s dishes met quality standards?

the production sequence of food is controlled to enable smooth workflow
and minimise delay

What did I learn during the service and how might I apply it in future?

a clean and tidy work environment is maintained

What might I do different next time?

all stages of preparation and cooking are completed in a way which ensures:
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your service periods in
your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.
Logbook summary
o
quality of food items
o
consistency of food items
o
organisational standards are met.

food matches the recipes and descriptions

food items undergo a final check before they are served, stored or
despatched from the kitchen and adjustments made as necessary

food is stored safely.
Tips for completing this logbook
There are a number of requirements you must fulfil within the 12 food service
periods, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding requirements.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 5 of 169

Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.

Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.

Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 6 of 169
Assessment schedule
Use this summary to keep track of your assessment for this unit.
Service
Date of assessment
Place
Notes
1/12
2/12
3/12
4/12
5/12
6/12
7/12
8/12
9/12
10/12
11/12
12/12
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 7 of 169
Logbook Summary
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production process
that you are having trouble achieving.
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production process
that you are having trouble achieving.
Food service periods
I have overseen at least 12 service periods.
The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, Service
periods do not necessarily align with shift periods worked. For example, a ‘service period’ in a hospitality
environment such as a restaurant may be a breakfast service, lunch service or dinner service. This might be
different to a ‘shift’ worked in a restaurant which may incorporate one or more of these service periods.
So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’
worked, it may be used for two service periods. However, the two service periods must be clearly defined and
the start/set-up and finish/close of each service period must be clearly identified.
Food
service
period
☐
☐
☐
☐
1 of 12
2 of 12
3 of 12
4 of 12
Date
Service
start time
Service
finish time
Documents, reflective journal and supervisor
endorsement completed
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
☐
Kitchen workflow
schedule
Clayton College
Page 8 of 169
Food
service
period
Date
Service
start time
Service
finish time
Documents, reflective journal and supervisor
endorsement completed
☐
Mise en place list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
☐
Food preparation list
Clayton College
Page 9 of 169
☐
☐
☐
☐
☐
☐
☐
☐
5 of 12
6 of 12
7 of 12
8 of 12
9 of 12
10 of 12
11 of 12
12 of 12
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
☐
Kitchen workflow
schedule
☐
Mise en place list
☐
Food preparation list
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
☐
Service plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
☐
Kitchen workflow
schedule
Clayton College
Page 10 of 169
☐
Mise en place list
☐
☐
Food supplies list
☐
Reflective journal (endorsed by supervisor)
Food preparation list
Food service styles
During the 12 food service periods listed above, I have calculated and ordered food supplies for at least four of the
following food service styles:
Food service period
☐
à la carte
☐
set menu
☐
bulk cooking operations
☐
festivals
☐
buffet
☐
table d’hôte
☐
functions and events
Date
Logbook entry number
Food production categories
During the 12 food service periods listed above, I coordinated cooking operations within commercial time
constraints for food production processes in at least two of the following categories. My assessor observed me on
these occasions and completed an Assessor Observation Checklist.
Food service period
☐
bulk cooking
☐
cook chill for extended life
☐
cook chill for five-day shelf life
☐
cook freeze
☐
fresh cook
Date
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Logbook entry number
Clayton College
Page 11 of 169
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of
all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name:
Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:

worked within the organisation’s policies and procedures
☐ Yes ☐ No

worked to a professional level in line with the kitchen’s usual roles and responsibilities
☐ Yes ☐ No

oversaw their team’s production processes to ensure that:
☐ Yes ☐ No
o
food was prepared safely and hygienically
o
the kitchen workflow was adjusted to maximise teamwork and ensure efficiency
o
the production sequence of food was controlled to enable smooth workflow and
minimise delay
o
all stages of preparation and cooking were completed in a way which ensured:

quality of food items

consistency of food items

your organisation’s standards were met

the food matched the recipes and menu descriptions
Please provide any feedback to the student here:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 12 of 169
The student has permission to submit the information contained within the reflective journals
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
☐ Yes ☐ No
Supervisor signature:
Contact number:
Date:
Templates and reflective journals
Please attach any supporting documents related to each shift that your assessor has not directly observed at the
end of each shift section, or clearly label which shifts they relate to and submit as an additional attachment. As a
minimum this needs to include the menu and recipes used.
If you are allowed to submit other documentation such as quality control documents, checklists, or other
procedures you followed then include these also. However, if your workplace doesn’t allow this then that’s fine as
your assessor will be checking for this during their observations and can follow up with your supervisor as needed.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 13 of 169
Service 1/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 14 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 15 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 16 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 17 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 18 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 19 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 20 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 21 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 22 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 23 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 24 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
1 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 25 of 169
Supervisor Endorsement
Supervisor name:
Position:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Signed:
Clayton College
Page 26 of 169
Service 2/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 27 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 28 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 29 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 30 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 31 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 32 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 33 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 34 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 35 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 36 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 37 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
2 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 38 of 169
Supervisor Endorsement
Supervisor name:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Position:
Signed:
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 39 of 169
Service 3/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 40 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 41 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 42 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 43 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 44 of 169
☐
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 45 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 46 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 47 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 48 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 49 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
3 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 50 of 169
Supervisor Endorsement
Supervisor name:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Position:
Approved Date: 10/01/2021 Version 1.1
Signed:
Clayton College
Page 51 of 169
Service 4/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 52 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 53 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 54 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 55 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 56 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 57 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 58 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 59 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 60 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 61 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 62 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
4 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 63 of 169
Supervisor Endorsement
Supervisor name:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Position:
Signed:
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 64 of 169
Service 5/12
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 65 of 169
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 66 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 67 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 68 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 69 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 70 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 71 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 72 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 73 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 74 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 75 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 76 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
5 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 77 of 169
Supervisor Endorsement
Supervisor name:
Position:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Signed:
Clayton College
Page 78 of 169
Service 6/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 79 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 80 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 81 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 82 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 83 of 169
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 84 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 85 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 86 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 87 of 169
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 88 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 89 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
6 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 90 of 169
Supervisor Endorsement
Supervisor name:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Position:
Signed:
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 91 of 169
Service 7/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 92 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 93 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 94 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 95 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 96 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 97 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 98 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 99 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 100 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 101 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 102 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
7 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 103 of 169
Supervisor Endorsement
Supervisor name:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Position:
Signed:
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 104 of 169
Service 8/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 105 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 106 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 107 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 108 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 109 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 110 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 111 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 112 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 113 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 114 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 115 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
8 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 116 of 169
Supervisor Endorsement
Supervisor name:
Position:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Signed:
Clayton College
Page 117 of 169
Service 9/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 118 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 119 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 120 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 121 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 122 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 123 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 124 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 125 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 126 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 127 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 128 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
9 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 129 of 169
Supervisor Endorsement
Supervisor name:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Position:
Signed:
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 130 of 169
Service 10/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 131 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 132 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 133 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 134 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 135 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 136 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 137 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 138 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 139 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 140 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 141 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
10 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 142 of 169
Supervisor Endorsement
Supervisor name:
Position:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Signed:
Clayton College
Page 143 of 169
Service 11/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 144 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 145 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 146 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 147 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 148 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 149 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 150 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 151 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 152 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 153 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 154 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
11 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 155 of 169
Supervisor Endorsement
Supervisor name:
Position:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Signed:
Clayton College
Page 156 of 169
Service 12/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

Which food service style is most appropriate and why?

What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

How many meals are required? Describe how you will ensure that the correct number of meals are produced?

How will you manage portion control?

What is the timeframe for mise en place and service?

What do you need to consider regarding preparation of other items on the menu?

Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 157 of 169
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 158 of 169
Food Supplies Template
Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient
Qty
Qty/serves
Qty x serves required
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 159 of 169
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 160 of 169
Kitchen Workflow Template
Kitchen Workflow Plan
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Equipment
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 161 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 162 of 169
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 163 of 169
Mise en place List Template
Mise en place list
Activity and description
Qty required
Responsibility
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 164 of 169
Food preparation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time
Task
Notes/Responsibility
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 165 of 169
☐
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 166 of 169
Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 167 of 169
Reflective Journal
Date:
Did an RTO assessor observe
this service? ☐ Yes ☐ No
Service completed at:
Service start time:
Service finish time:
Food service style:
☐ a la carte
☐ buffet
☐ table d’hote
Food preparation category:
☐ bulk cooking
☐ cook chill for extended life
☐ set menu
☐ bulk cooking operation
☐ cook chill for five-day shelf like
Service:
12 of 12
☐ function/event
☐ festival
☐ cook freeze
☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
Supervisor Endorsement
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Approved Date: 10/01/2021 Version 1.1
Clayton College
Page 168 of 169
Supervisor name:
SITHKOP005 Coordinate cooking operations
RTO: 45620 CRICOS: 03857D
Position:
Approved Date: 10/01/2021 Version 1.1
Signed:
Clayton College
Page 169 of 169