SITHCCC020 WORK EFFECTIVELY AS A COOK – Project

STUDENT NAME: NGUYEN PHUC TRIEN_______ DATE: 23/11/2021___

Major Project and Final Individual Assessment - 1

Student assessment guide and evidence

This assessment requires you to:

 Develop workplace planning documentation.
 Analyse the production processes for three menu items.
 List end-of-shift procedures.

You are required to do the following.

 Complete Task 1 Workplace planning activity.

 Complete Task 2 Menu production analysis.
 Complete Task 3 End-of-shift procedures.
 Answer all the questions.

Task 1: Workplace planning activity

This assessment requires you to develop workplace planning documentation. It consists of three tasks
which must be submitted together.

Task 1.1 Work schedule

 You are to develop a work schedule from your 3 course set menu developed as a part of the unit
SITHKOP002 - Plan and cost basic menu.
Develop a work schedule for your chosen menu.
 When developing the work schedule, you may need to liaise with your supervisor to discuss the
allocation of responsibilities.
 The work schedule should allocate and coordinate work activities.
 You can complete the Work schedule template or develop your own. The template provided can be
photocopied as many times as necessary.
 Submit your work schedule to your assessor.

Task 1.2 Develop a jobs checklist

 Develop a jobs checklist for one person that has been allocated responsibilities in the work schedule
developed for in 1.1 Work schedule.
 Tasks should be prioritised and sequenced in the order they are to be completed.
 Additional information can be provided in the checklist or in a separate document if required to
assist the person to coordinate tasks and manage their speed, timing and productivity. Examples
could include coordination of preparation tasks, processes with others in the team or of equipment
usage.
 You can complete the Jobs checklist template, or develop your own. The template provided can be
photocopied as many times as necessary.
 Submit your jobs checklist to your assessor.

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Task 1.3 Question and answer

 Answer all the questions.

Q1: What sources of information did you use to develop the work schedule and jobs checklist? Name
the documents, personnel or other sources you referred to.

Q2: What factors influenced how you sequenced and prioritised the tasks to be completed on your
work schedule?

Q3: What factors influenced who you allocated tasks to when developing your work schedule?

Q4: What factors influenced how you sequenced and prioritised tasks on the jobs checklist?

Q5: Briefly describe how a work schedule and jobs checklist can help you and your team manage your
own speed, timing and productivity during preparation and production processes.

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Q6: Briefly describe how a jobs checklist helps you:

 organise and prepare food efficiently
 coordinate your own work across multiple tasks
 respond to operational challenges
 prepare dishes in a timely manner for customers.

Q7: How did you decide who to delegate tasks to?

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Task 2: Menu production analysis

Complete Tasks 2.1, 2.2 and 2.3 and answer all questions.

Task 2.1 Analyse menu items

 Obtain standard recipes for the three dishes in your set menu. The menu items should be prepared,
produced or served for the same service period (lunch). (For example, entrées/salads, main course
and dessert).
 Answer all the questions.

Q1: Analyse the production details of the menu items and their recipes and complete the details
below.

Menu and recipe analysis

Style of menu Set Menu

Style of service

Food service period Lunch

Name of menu item

1.

2.

3.

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Q2: List the methods of cookery required to produce the menu items.

Q3: Briefly describe when and how preparation tasks are completed for each menu item. For example,
they may be prepared the day before they are required for service or the day of service, prepared
in bulk or to order.

Q4: List the large items of equipment required to produce the menu items. Indicate what ingredients
or foods will be cooked using each item and why this method of cookery is suitable for that
ingredient or dish.

Item of equipment Ingredients or dishes cooked Why is the method of cookery

suitable

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Q5: Identify two safety or food hygiene considerations for one of the items of equipment listed above.

Q6: Do any of the menu items meet the following dietary requirements? If no, what adjustments
could you make to the dish to meet each request?

Dietary Menu item 1 Menu item Menu item Possible adjustments

requirement X 2 3
X X
Nut-free (all types of
nuts)

Gluten-free

Vegetarian

Low fat

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Q7: Choose three culinary terms used in the recipes and provide a clear description or definition for
each. They could relate to an ingredient, a cooking term or process.

1.

2.

3.

Q8: Can the three menu items be prepared and served for a variety of different service periods and
styles of menu? Explain why/why not.
1.

2.

3.

Q9: Can the menu items be modified in any way which would make them more suitable for a different
service period or style of menu? If yes, how can they be modified?
1.

2.

3.

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Q10: What cleaning tasks do you need to complete when cooking these menu items?

Q11: Choose one of your menu items and explain what food category each belongs to? What
characteristics does each have?

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Task 2.2 Calculate commodities

 You can use the table provided or note your calculations on the recipe.
 Attached any documents or recipes which show your calculations when submitting to your assessor.
 Answer all the questions.

Q1: Calculate the quantities required for all ingredients to produce 20 portions of each menu item.
Accumulate the individual totals from all three recipes to achieve total quantities required for all
ingredients.

Recipe 1 Recipe 2 Recipe 3

Ingredient Total required
Quantity Quantity Quantity

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Task 2.3 Ingredient selection and preparation
 Choose five ingredients listed in any of the three recipes from 2.1 Analyse menu items.
 Answer all the questions.

Q1: Complete the table by indicating the following.

 Quality indicators you would look for when selecting the ingredients.
 Preparation processes the ingredients must undergo in the initial stages of production.

Ingredient Quality indicators Preparation processes

Q2: Indicate how the prepared ingredients should be stored prior to being required for production,
cooking or service.

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Q3: How do you ensure that you are able to send out dishes within the typical time constraints of a
busy commercial kitchen?

Q4: Where should any excess of the five ingredients you chose be stored after you have finished using
it?

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Task 3: End-of-shift procedures

 Answer all the questions.

Q1: End-of-shift procedures checklist

 List the end-of-shift procedures completed in your workplace or training organisation.
 If applicable, list the tasks in sequence based on order of priority.
 Allocate each task to a person or job role.
 Indicate any necessary information to complete the task, such as correct storage areas for food or
equipment, or safety or food hygiene considerations.

Priority Task Responsibility

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Q2: What is included in a post-service debrief?

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Assessor checklist
To be completed by the assessor.

Student’s name:

Did the student successfully Completed

demonstrate the following skills and Assessor comments
knowledge? Yes No
Understood varying requirements of
food service periods and menus.

Calculated commodity quantities and

quality indicators for ingredients when
preparing food for service.

Prepared a job checklist for food

preparation that is clear, complete and
appropriate to the situation.

Liaised with other team members about

menu requirements and job roles.

Created an efficient work schedule that

sequenced and delegated tasks for team
work activities within a selected section
or area of the kitchen.

Selected appropriate commercial

equipment to produce menu items in line
with manufacturer specifications.

Identified ways to adjust menu items and

ingredients to meet special requests or
dietary requirements of customers.

Identified safe operational practices for

commercial kitchen equipment.
Identified ways to work cooperatively as
part of a kitchen team and delegate tasks
appropriately.

Understood basic principles and methods

of cookery and common culinary terms.

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Did the student successfully Completed
demonstrate the following skills and Assessor comments
knowledge? Yes No
Understood features of standard recipes
and characteristics of food used to
prepare them.

Listed and described organisational

procedures for planning, preparing and
storing food, workplace safety and
hygiene and end of shift.
Listed and described essential principles
and practices for planning and organising
work, food and kitchen safety, hygiene
and cleanliness.
Selected appropriate commercial
equipment to produce menu items in line
with manufacturer specifications.
Identified ways to adjust menu items and
ingredients to meet special requests or
dietary requirements of customers.
Identified safe operational practices for
commercial kitchen equipment.
Identified ways to work cooperatively as
part of a kitchen team and delegate tasks
appropriately.
Understood basic principles and methods
of cookery and common culinary terms.
Understood features of standard recipes
and characteristics of food used to
prepare them.
Listed and described organisational
procedures for planning, preparing and
storing food, workplace safety and
hygiene and end of shift.
Listed and described essential principles
and practices for planning and organising
work, food and kitchen safety, hygiene
and cleanliness.

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Date: 22/11/2021