cookery project

Student Name

Student Number

Course and Code

Unit(s) of Competency and Code(s)

SITHKOP013 Plan cooking operations

Stream/Cluster

Trainer/Assessor

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Assignment

Assessment 2

Practical Observations 1+2

Assessment 3

Log Book

Assessment conducted in this instance: Assessment 1 |_| 2 |X| 3 |_|

Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No |_| No further information required

Yes |_| Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete

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My assessor has discussed the adjustments with me

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I agree to the adjustments applied to this assessment

Signature

Date

2nd Assessor to complete

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I agree the adjustments applied to this assessment are reasonable

Name

Signature

Date

What will be assessed – Performance Evidence

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:

· development of:

· kitchen workflow schedules

· mise en place lists

· food preparation lists

· 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:

· bulk cooking

· cook chill for extended life

· cook chill for five day shelf life

· cook freeze

· fresh cook.

Place/Location where assessment will be conducted

Resource Requirements

Refer to the Assessment conditions attached to the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Recipes

Instructions for assessment including WHS requirements

Assessment 2 consists of 2 Practical observations of practical service instance where you coordinate cooking operations using 2 of the following food production processes during your 12 service instances supported by the log book service instances:

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

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.

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

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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

Student Signature: Date: / /201

This assessment:

First Attempt |_|

2nd Attempt |_|

Extension |_| – Date:    /    /   

RESULT OF ASSESSMENT

Observation Instance 1

Satisfactory |_| Not Yet Satisfactory |_|

Observation Instance 2

Satisfactory |_| Not Yet Satisfactory |_|

Feedback to Student:

Assessor(s) Signature(s):

Date:

   /    /     

Student Signature

Date:

   /    /     

Food Production Process

(1 different process must be selected for each instance)

Food Service Style

(1 different service style must be selected for each instance)

Service Instance

Instance 1:

|_|bulk cooking

|_|cook chill for extended life

|_|cook chill for five day shelf life

|_|cook freeze

|_|fresh cook.

|_| à la carte

|_| buffet

|_| set menu

|_| table d’hôte

|_| bulk cooking

|_| operations

|_| functions and events

|_| festivals

Instance 2:

|_|bulk cooking

|_|cook chill for extended life

|_|cook chill for five day shelf life

|_|cook freeze

|_|fresh cook.

|_| à la carte

|_| buffet

|_| set menu

|_| table d’hôte

|_| bulk cooking

|_| operations

|_| functions and events

|_| festivals

Service Instance 1

Assessment Criteria

S

NYS

S

NYS

Comments

1. Plan food production requirements

Determines food production requirements taking into consideration:

· customer requirements

· deadlines

· meal quantities required

· menu items

· organisational standards

· portion control

· special customer requests

· special dietary requirements

· standard recipes

· timeframe

· type of food to be prepared

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Chooses food production processes to ensure nutritional value, quality and structure of foods:

Details as relevant:

determines appropriate cooking process

· bulk cooking

· cook-chill for extended life

· cook-chill for five day shelf life

· cook-freeze

· fresh cook

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Selects the appropriate in-house food production system to meet food production requirements

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· refers to menu, functions schedule, special requests to determine appropriate production for required service

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· analyses food production requirements

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· develops operational plan to meet those needs

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· demonstrates technology skills through use of computers, calculators etc to determine best outcomes

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Selects and collates standard recipes

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· reads and interprets recipes

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· adjusts recipes according to anticipated numbers

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· creates stock requirement list

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Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements

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· writes comprehensive yet easily accessible work flow schedule/ run sheet

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· mise en place plans

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· food preparation lists

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Develops food preparation lists for use of food production personnel

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· sequences the stages of food preparation and production for the kitchen

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|_|

|_|

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· delegates work within a team dependent on skills levels and ability to perform tasks

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· provides clear written and verbal instructions to food production personnel who may be – commis, apprentice, kitchen steward, assistant

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2. Organise availability of supplies for food production period.

S

NYS

S

NYS

Calculates required food supplies for the food production period

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· period could be daily, weekly, monthly

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· calculates required food supplies for the volume of food production

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· records quantities required and double checks

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· combines quantities together if two recipes have common ingredient e.g. onions in lasagne and lamb korma

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· creates a check list

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Checks stores for availability and quantity of required stocks:

Details as relevant:

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· goes into storeroom, cold room or freezer and determines current required stock level

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· records quantities of stock required for shift that needs to be ordered

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Orders or purchase additional stock

Details as relevant:

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· checks with stores to see if the required stock is in main store

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· advises chef if orders need to be placed with suppliers

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· orders the items if within the scope of responsibility

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· goes out to buy supplies

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3. Coordinate kitchen operations.

S

NYS

S

NYS

Supervises food production processes to ensure food safety

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Ensures workplace standard operating procedures under HACCP principles are followed for:

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· Storage temperatures

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· Cooking temperatures

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· Personal hygiene

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· Kitchen and equipment hygiene

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· 2-4 hour principle

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· Recording requirements

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· Maintaining cleanliness of own work environment

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Ensures staff follow correct cleaning procedures for equipment

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Ensures staff follow correct cleaning procedures for kitchen areas

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Oversees and adjusts kitchen work flow to maximise teamwork and efficiency

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· Checks with individual team members to see if they are maintaining timeframes

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· Delegates work to other team members or self if required

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· Reassesses workflow and adjusts if necessary

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|_|

Controls the production sequence of food items to enable smooth work flow and minimise delays

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|_|

|_|

· identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency

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|_|

· determines timings for the production sequence of various food items

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· advises team members accordingly whether they are on schedule

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4. Monitor the quality of kitchen outputs.

S

NYS

S

NYS

Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items

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· checks that recipes are being followed

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· checks cooking times

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· checks for consistency

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· checks storage

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· checks food safety (contamination, personal and equipment hygiene, temperatures of food)

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· checks cooking methods are correct

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Checks that items match recipes and menu descriptions

Details:

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· feedback from kitchen staff

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· formal audits against organisational standards

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· taste tests of food being cooked

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|_|

· visual inspection of presentation

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|_|

· customer feedback

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|_|

|_|

Ensures that food items are of consistent quality and meet organisational standards

|_|

|_|

|_|

|_|

· recognises deficiencies in the quality of food

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|_|

|_|

|_|

· makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage

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|_|

|_|

checks against operational standards to ensure consistency of product

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|_|

|_|

Conducts final check on food items before they are served, stored or dispatched from the kitchen

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|_|

· taste

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|_|

|_|

· visual appearance, decoration

|_|

|_|

|_|

|_|

· presentation, accompaniments

|_|

|_|

|_|

|_|

· storage procedure

|_|

|_|

|_|

|_|

· temperatures

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|_|

|_|

|_|

Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards

|_|

|_|

|_|

|_|

· recipes

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|_|

|_|

|_|

· seasoning

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|_|

|_|

|_|

· ingredients

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|_|

· cooking methods

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· Presentation/Garnish

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Supervises the safe storage of food

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· covered

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· food items are clearly labelled and dated

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· cooled in the correct time

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· Where 2/4 hour rule applies, documentation is completed

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· stored in appropriate area – fridge, freezer, chiller, dry area

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· stock rotation (FIFO)

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Service Instance 2

Assessment Criteria

S

NYS

S

NYS

Comments

1. Plan food production requirements

Determines food production requirements taking into consideration:

· customer requirements

· deadlines

· meal quantities required

· menu items

· organisational standards

· portion control

· special customer requests

· special dietary requirements

· standard recipes

· timeframe

· type of food to be prepared

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|_|

|_|

|_|

|_|

|_|

|_|

|_|

|_|

Chooses food production processes to ensure nutritional value, quality and structure of foods:

Details as relevant:

determines appropriate cooking process

· bulk cooking

· cook-chill for extended life

· cook-chill for five day shelf life

· cook-freeze

· fresh cook

|_|

|_|

|_|

|_|

Selects the appropriate in-house food production system to meet food production requirements

|_|

|_|

|_|

|_|

· refers to menu, functions schedule, special requests to determine appropriate production for required service

|_|

|_|

|_|

|_|

· analyses food production requirements

|_|

|_|

|_|

|_|

· develops operational plan to meet those needs

|_|

|_|

|_|

|_|

· demonstrates technology skills through use of computers, calculators etc to determine best outcomes

|_|

|_|

|_|

|_|

Selects and collates standard recipes

|_|

|_|

|_|

|_|

· reads and interprets recipes

|_|

|_|

|_|

|_|

· adjusts recipes according to anticipated numbers

|_|

|_|

|_|

|_|

· creates stock requirement list

|_|

|_|

|_|

|_|

Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements

|_|

|_|

|_|

|_|

· writes comprehensive yet easily accessible work flow schedule/ run sheet

|_|

|_|

|_|

|_|

· mise en place plans

|_|

|_|

|_|

|_|

· food preparation lists

|_|

|_|

|_|

|_|

Develops food preparation lists for use of food production personnel

|_|

|_|

|_|

|_|

· sequences the stages of food preparation and production for the kitchen

|_|

|_|

|_|

|_|

· delegates work within a team dependent on skills levels and ability to perform tasks

|_|

|_|

|_|

|_|

· 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.

S

NYS

S

NYS

Calculates required food supplies for the food production period

|_|

|_|

|_|

|_|

· period could be daily, weekly, monthly

|_|

|_|

|_|

|_|

· calculates required food supplies for the volume of food production

|_|

|_|

|_|

|_|

· records quantities required and double checks

|_|

|_|

|_|

|_|

· combines quantities together if two recipes have common ingredient e.g. onions in lasagne and lamb korma

|_|

|_|

|_|

|_|

· creates a check list

|_|

|_|

|_|

|_|

Checks stores for availability and quantity of required stocks:

Details as relevant:

|_|

|_|

|_|

|_|

· goes into storeroom, cold room or freezer and determines current required stock level

|_|

|_|

|_|

|_|

· records quantities of stock required for shift that needs to be ordered

|_|

|_|

|_|

|_|

Orders or purchase additional stock

Details as relevant:

|_|

|_|

|_|

|_|

· checks with stores to see if the required stock is in main store

|_|

|_|

|_|

|_|

· advises chef if orders need to be placed with suppliers

|_|

|_|

|_|

|_|

· orders the items if within the scope of responsibility

|_|

|_|

|_|

|_|

· goes out to buy supplies

|_|

|_|

|_|

|_|

|_|

|_|

|_|

|_|

3. Coordinate kitchen operations.

S

NYS

S

NYS

Supervises food production processes to ensure food safety

|_|

|_|

|_|

|_|

Ensures workplace standard operating procedures under HACCP principles are followed for:

|_|

|_|

|_|

|_|

· Storage temperatures

|_|

|_|

|_|

|_|

· Cooking temperatures

|_|

|_|

|_|

|_|

· Personal hygiene

|_|

|_|

|_|

|_|

· Kitchen and equipment hygiene

|_|

|_|

|_|

|_|

· 2-4 hour principle

|_|

|_|

|_|

|_|

· Recording requirements

|_|

|_|

|_|

|_|

· 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

|_|

|_|

|_|

|_|

· Checks with individual team members to see if they are maintaining timeframes

|_|

|_|

|_|

|_|

· Delegates work to other team members or self if required

|_|

|_|

|_|

|_|

· Reassesses workflow and adjusts if necessary

|_|

|_|

|_|

|_|

Controls the production sequence of food items to enable smooth work flow and minimise delays

|_|

|_|

|_|

|_|

· identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency

|_|

|_|

|_|

|_|

· determines timings for the production sequence of various food items

|_|

|_|

|_|

|_|

· advises team members accordingly whether they are on schedule

|_|

|_|

|_|

|_|

4. Monitor the quality of kitchen outputs.

S

NYS

S

NYS

Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items

|_|

|_|

|_|

|_|

· checks that recipes are being followed

|_|

|_|

|_|

|_|

· checks cooking times

|_|

|_|

|_|

|_|

· checks for consistency

|_|

|_|

|_|

|_|

· checks storage

|_|

|_|

|_|

|_|

· checks food safety (contamination, personal and equipment hygiene, temperatures of food)

|_|

|_|

|_|

|_|

· checks cooking methods are correct

|_|

|_|

|_|

|_|

Checks that items match recipes and menu descriptions

Details:

|_|

|_|

|_|

|_|

· feedback from kitchen staff

|_|

|_|

|_|

|_|

· formal audits against organisational standards

|_|

|_|

|_|

|_|

· taste tests of food being cooked

|_|

|_|

|_|

|_|

· visual inspection of presentation

|_|

|_|

|_|

|_|

· customer feedback

|_|

|_|

|_|

|_|

Ensures that food items are of consistent quality and meet organisational standards

|_|

|_|

|_|

|_|

· recognises deficiencies in the quality of food

|_|

|_|

|_|

|_|

· 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

|_|

|_|

|_|

|_|

· taste

|_|

|_|

|_|

|_|

· visual appearance, decoration

|_|

|_|

|_|

|_|

· presentation, accompaniments

|_|

|_|

|_|

|_|

· storage procedure

|_|

|_|

|_|

|_|

· temperatures

|_|

|_|

|_|

|_|

Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards

|_|

|_|

|_|

|_|

· recipes

|_|

|_|

|_|

|_|

· seasoning

|_|

|_|

|_|

|_|

· ingredients

|_|

|_|

|_|

|_|

· cooking methods

|_|

|_|

|_|

|_|

· Presentation/Garnish

|_|

|_|

|_|

|_|

Supervises the safe storage of food

|_|

|_|

|_|

|_|

· covered

|_|

|_|

|_|

|_|

· food items are clearly labelled and dated

|_|

|_|

|_|

|_|

· cooled in the correct time

|_|

|_|

|_|

|_|

· Where 2/4 hour rule applies, documentation is completed

|_|

|_|

|_|

|_|

· stored in appropriate area – fridge, freezer, chiller, dry area

|_|

|_|

|_|

|_|

· stock rotation (FIFO)

|_|

|_|

|_|

|_|