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(48HRS) SITHKOP005 Co-Ordinate Cooking Logbook - v1.2
(48HRS) SITHKOP005 Co-Ordinate Cooking Logbook - v1.2
(48HRS) SITHKOP005 Co-Ordinate Cooking Logbook - v1.2
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STUDENT INSTRUCTIONS TO COMPLETE THE LOGBOOK:
Introduction:
As part of the assessment process for the unit of competency, SITHKOP005 Coordinate Cooking Operations, you
must complete a total of 48 hours in the workplace with a host organisation.
This logbook shall be used to document the relevant information for twelve (12) instances* as per the assessment
requirements for this unit of competency.
Each instance represents one (1) service period in the workplace. Each instance shall be no less than a period of four
(4) hours.
You are required to complete a total of five instances (5 service periods) per week. This means you MUST complete a
total number of twenty (20) hours in the workplace each week.
At the start and end of each instance (service period) you are to report the hours you have worked on a timesheet
template and ensure your supervisor signs and dates each instance.
When providing information to demonstrate your understanding of the work tasks (i.e., assessment requirements
for this unit), you must ensure you use correct technical industry language otherwise the logbook will be returned to
you to complete correctly.
You have been provided with a series of templates to complete correctly as well. Instructions will be provided to you
for how to complete each one correctly. See Overview: Assessment Tasks section).
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Overview: Assessment Tasks – Part A
For twelve (12) service instances, for three recipes ONLY per service instance, you are required to complete the
following work tasks in the context of the job role you have been assigned which is in line with the qualification you
are enrolled in, i.e., SIT12516 Certificate IV in Commercial Cookery:
● Coordinate the processes required in the production of quality food in a commercial kitchen
● Use all relevant commercial kitchen resources (see Appendix 7)
● Complete the Service Instance Food Production Sheet for each service instance (there are forty to
complete)
● Complete the Service Instance Reference Checklist (see Appendix 1) - Date each service instance and place
a tick (√) in each relevant box.
● On the completion of service instances ask your Workplace Supervisor to sign and date in the space
provided. You will also need to sign and date the form in the space provided.
● Complete the Industry Benchmark Employability Skills form (Appendix 2) - Your Workplace Supervisor and
you must both complete this form.
● Employer/ Workplace Supervisor Declaration (see Appendix 4).
● Student Declaration (see Appendix 5)
● Weekly Timesheets (see Appendix 6).
● taste testing
● visual inspection of final food presentation
● in-house formal audits against organisational standards
● customer and staff feedback.
● menu items
● standard recipes
● meal quantities required
● customer requirements
● service style/ cuisine type
● portion control
● special customer requests
● customer dietary requirements
● time constraints
● organisational standards
NB. Documentation and templates have been provided for you to complete at the end of this section.
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Overview: Assessment Tasks – Part B
For a minimum of twelve (12) food production instances, you are required to complete the following tasks using the templates
found in this logbook:
● Plan, supervise and record processes used in the production of food in a commercial kitchen for at least four of the
following service styles:
● A lá carte
● Buffet’
● Set menu
● Table d’Hôte
● Bulk cooking operations
● Functions and events
● Festivals.
● Complete the Food Production Operation Form
● Monitor and report on the quality of kitchen outputs (see Quality of Kitchen Outputs Reporting Form)
● Develop a Kitchen Workflow Plan^ using the template provided
● Record all Mise-en-Place and Preparation requirements in the template provided
● Complete the Food Order Sheet template for three (3) recipes prepared during each food production instance
● Complete a single Standard Recipe Card (SRC)* for the recipes chosen
● Attach the recipes to the page provided in your logbook
● The Workplace Supervisor is to complete the Workplace Performance Observation Checklist (see Appendix 3) at the
end of each Food Production instance.
*To record and cost menu items use the “Standard Recipe Card” (SRC) template. The Standard Recipe Card template allows you
to list all ingredients and to calculate pricing for a recipe required in a service instance. For assessment purposes you are only
required to complete three Standard Recipe Cards for three recipes of your choice from each of the twelve Food Production
instances.
● general notes about the menu (s) and recipes (three ONLY)
● describe food production steps for receiving food supplies, mise-en-place, preparation, cooking, storage, service, i.e.,
plate presentation, accompaniments, sauces, garnishes
● record who was in your team and what did they do
● communication between yourself and team members during the service instance
● food safety actions, i.e., temperature control, food handling etc
You are also required to coordinate cooking operations within time constraints for at least two (2) of the following food
production categories:
● bulk cooking
● cook chill for extended life
● cook chill for a five, day shelf life
● cook freeze
● fresh cook.
Ensure you identify the food production category used for each service instance in the Service Instance Operations Form.
NB. Documentation and templates have been provided for you to complete at the end of this section.
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Overview: Assessment Tasks – Part C
Calculate and order food ingredient supplies for at least four (4) of the following food service styles using the order form
provided:
● A lá carte
● Buffet
● Set menu
● Table d’Hôte
● Bulk cooking operations
● Functions and events
● Festivals.
This assessment task will be completed as a part of Part B – Twelve Food Production Instances.
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Part A – TWELVE SERVICE INSTANCES
Student Instructions:
For twelve (12) service instances you are required to complete the following work tasks and supporting documentation
available to you in this section and the Appendices section found in the back of this logbook, in the context of your job role:
● Coordinate the processes required in the production of quality food (three recipes) in a commercial kitchen
● Use all relevant commercial kitchen resources (see Appendix 7)
● Complete a Service Instance Food Production Sheet for each service instance (there are twelve to complete). The
Service Instance Food Production Sheet asks you to provide key information regarding food production requirements
for each service instance. Your Workplace Supervisor will need to sign and date this record sheet at the end of each
service instance in the space provided.
● Complete the Service Instance Reference Checklist (see Appendix 1) - Date each service instance and place a tick (√)
in each relevant box.
● On the completion of service instances ask your Workplace Supervisor to sign and date in the space provided. You will
also need to sign and date the form in the space provided.
● Complete the Industry Benchmark Employability Skills form (Appendix 2) - Your Workplace Supervisor and you must
both complete this form.
● Employer/ Workplace Supervisor Declaration (see Appendix 4).
● Student Declaration (see Appendix 5)
● Weekly Timesheets (see Appendix 6).
NB.Please read instructions carefully. If you have any questions do not hesitate to contact your Workplace Coordinator.
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Date: Service Instance 1 of 12
Describe the food production requirements identified for the recipes for this service instance:
1. Caesar Salad
Mise en place:
Collect all the ingredients like Whisk lemon juice, Olives, Anchovies, Croutons, Tomatoes, Cucumbers, Crispy
Bacon, Egg
Bring all the tools:
• Peeler Set
• Chef's Knife
• Bamboo Cutting Board
• Scrape Shovel
• Food Chopper
• Salad Spinner
• Salad Bowl
•
Preparations:
Step 1: Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, Olives, Anchovies, Croutons, Tomatoes,
Cucumbers, Crispy Bacon, Egg until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring
the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Step2: Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with
croutons.
2. Alla Monzarella
Mise en place:
Gather the ingredients Prosciutto, Mushrooms & Cream Cooked In White Wine Sauce
Bring all the tools:
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
Preparations:
• Preheat the oven to 400 F / 200 C and butter a rectangular baking dish large enough to contain the ingredients.
• Place the tomato sauce in a bowl. Finely chop the garlic and add it to the tomato sauce, together with the basil.
Thinly slice the mozzarella.
• Begin with a layer of pasta, followed by thin layer of tomato sauce (the cheese should not float in it), then the
mozzarella, salt and pepper to taste, and another layer of pasta. Continue until all of these ingredients are used up,
finishing with a layer of pasta.
• Sprinkle the grated Parmigiano over the lasagna, and evenly pour over the besciamella sauce.
• Bake for 15 minutes. Cover it with a sheet of parchment paper and bake for 20 minutes more. Let cool slightly
before cutting for easier serving.
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Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
• Preheat the oven to 400 F / 200 C and butter a rectangular baking dish large enough to contain the ingredients.
Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the recipes you have chosen:
• Check the temperature of the food and after that warm the pasta little bit more
• Clean the surface after cooking
• Cling wrap on leftover food and put it on right place for storage.
Date: ServiceInstance 2 of 12
Food Production Process: ____ fresh cook _______________________ No. of Kitchen Staff: ________5___________
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Describe the food production requirements identified for the recipes for this service instance:
1. Napoletana
mise-en-place
collect all the ingredients such as canned tomatoes, salt and pepper, olives, oil,basil
collect all the resources used for:
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
2. Capricciosa
mise-en-place
collect all the ingredients such as tomatoes sauce, mushrooms, salt and pepper,
collect all the resources used for:
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
preparation tasks:
• Make dough
• top pizza with tomato sauce, spreading outward in a widening circle with the back of a soupspoon. Then sprinkle
on mozzarella, prosciutto, sautéed mushrooms, and artichokes.
• Bake pizza
Suggested wine pairing: Napa Valley Cabernet
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
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• Finely dice the onion.
• Make dough
Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Food Production Process: ______ bulk cooking _____________________ No. of Kitchen Staff:
________5___________
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
1. Mexicana
mise-en-place
collect all the ingredients and tools:
• beans, diced tomatoes with onion, chilies and cilantro
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• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
preparation:
Put Mexican ingredients and flavors on top of a pizza crust for a blend of delicious ingredients like refried beans, diced
tomatoes with onion, chilies and cilantro and top them with melted Sargento Shredded 4 Cheese Mexican - Fine Cut for a
cheesy
2. Hawaiian
mise-en-place
collect all the ingredients and tools:
• beans, diced tomatoes with onion, chilies and cilantro, fresh basil, olives
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
preparation:
Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with
plastic wrap and allow it to rest as the oven preheats.
To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using
your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with pizza sauce, then
add the cheese, ham, pineapple, and bacon.
Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve
immediately.
Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3
months. for instructions on freezing the pizza dough
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
• Put Mexican ingredients and flavors on top of a pizza crust for a blend of delicious ingredients like refried beans,
diced tomatoes with onion, chilies and cilantro and top them with melted Sargento Shredded 4 Cheese Mexican -
Fine Cut for a cheesy
• Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough
lightly with plastic wrap and allow it to rest as the oven preheats.
• Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen
up to 3 months. for instructions on freezing the pizza dough
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Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Describe the food production requirements identified for the recipes for this service instance:
1. Vegetarian
mise-en-place :
collect all the ingredients and tools:
• Cheese, Onion, Mushrooms, Peppers & Olives, EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Onion, Mushrooms, Peppers & Olives
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
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3. Margherita
mise-en-place :
collect all the ingredients and tools:
• Cheese, Onion, Peppers & Olives, EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Onion, , Peppers & Olives
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
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Workplace Supervisor Signature: Date:
Describe the food production requirements identified for the recipes for this service instance:
1. Il Greco
mise-en-place :
collect all the ingredients and tools:
• Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
2. Mediterranean Delight
mise-en-place :
collect all the ingredients and tools:
• Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella, EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
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Describe any adjustments that have been made during food production in this service period.
No adjustment made
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Describe the food production requirements identified for the recipes for this service instance:
1. BBQ Chicken
mise-en-place :
collect all the ingredients and tools:
• Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
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• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
2. Meat Sensation
mise-en-place :
collect all the ingredients and tools:
• Salami, Bacon, Ham, Cheese & Chicken
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Salami, Bacon, Ham, Cheese & Chicken
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Page 17 of 164
Workplace Supervisor Signature: Date:
Describe the food production requirements identified for the recipes for this service instance:
1.Brad's Speciale
mise-en-place :
collect all the ingredients and tools:
• Spinach, Pumpkin, Fetta, Finished With Balsamic Glaze
• Oven, bowl scraper, Food Scale, pizza pan
preparation
2. Ascari
mise-en-place :
collect all the ingredients and tools:
• Cheese, Cheese, Smoked Salmon, Capers Finished With Parmesan Cheese
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
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Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Smoked Salmon, Capers Finished With Parmesan Cheese
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Food Production Process: ____ fresh cook_______________________ No. of Kitchen Staff: ______5_____________
Describe the food production requirements identified for the recipes for this service instance:
1. Insalata Mista
mise-en-place :
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collect all the ingredients and tools:
• Lettuce, Tomato, Olives, Onion, Cucumber
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
preparation
:
In a large bowl, add Mixed Lettuce, Tomato, Olives, Onion, Cucumber.
Combine balsamic ingredients in a jar and shake.
Toss mixed greens with balsamic vinaigrette.
Top with shaved parmesan, grape tomatoes
2. Greek Salad
mise-en-place :
collect all the ingredients and tools:
• Tomato, Olives, Cucumbers, Onion & Feta
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
preparation
In a large bowl, Mixed Salad With Tomato, Olives, Cucumbers, Onion & Feta
Combine balsamic ingredients in a jar and shake.
Toss mixed greens with balsamic vinaigrette.
Top with shaved parmesan, grape tomatoes
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
In a large bowl, Mixed Salad With Tomato, Olives, Cucumbers, Onion & Feta
Combine balsamic ingredients in a jar and shake.
Toss mixed greens with balsamic vinaigrette.
Top with shaved parmesan, grape tomatoes
Describe any adjustments that have been made during food production in this service period.
No adjustments
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List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Food Production Process: _______ fresh cook ____________________ No. of Kitchen Staff: _______5____________
Describe the food production requirements identified for the recipes for this service instance:
preparation
Gather the ingredients are garlic, tomato olive oil, lettuce, salt pepper
Rinse the squid pieces in running water and pat completely dry with paper towels.
In a large pot over medium-high, heat several inches of oil to 350 F, or until a small cube of bread dropped into the oil
browns, about 30 seconds.
Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the
semolina.
Fry dredged calamari in several batches to avoid overcrowding, until crisp and lightly golden, about 1 to 2 minutes.
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Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain.
2. Sorrentina
mise-en-place :
collect all the ingredients and tools:
• White Wine, Napoli, Cream, Avocado & Mozzarella Cheese
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
preparation
Gather the ingredients are White Wine, Napoli, Cream, Avocado & Mozzarella Cheese
• Add pinch of salt and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open.
Once simmered add some mozzarella and basil and stir to combine.
• Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
• Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not
oven-proof then transfer the gnocchi to an oven-proof baking dish.
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
• Add pinch of salt and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open.
Once simmered add some mozzarella and basil and stir to combine.
• Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
• Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not
oven-proof then transfer the gnocchi to an oven-proof baking dish.
Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
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• Check the temperature of the food
• Clean the surface after cooking
• Cling wrap on leftover food and put it on right place for storage.
• After quality check needs to put more salt
Food Production Process: _______ fresh cook ____________________ No. of Kitchen Staff: _______5____________
Describe the food production requirements identified for the recipes for this service instance:
1. Alla Genovese
mise-en-place :
collect all the ingredients and tools:
• Mushrooms, Spring Onions In A Napoli Red Wine Sauce
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
• Gather the ingredients: Mushrooms, Spring Onions In A Napoli Red Wine Sauce
• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain
the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4
minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1
1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender,
about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as
necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in
the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently,
until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in
Parmesan to taste, then serve.
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2. Al Funghi
mise-en-place :
collect all the ingredients and tools:
• Gather the ingredients: Mushrooms, Cream & White Wine
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain
the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4
minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1
1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender,
about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as
necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in
the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently,
until the sauce is glossy and quite thick, about 15 minutes more.
Describe any adjustments that have been made during food production in this service period.
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List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Page 25 of 164
Date: Service Instance 11 of 12
Food Production Process: _______ fresh cook ____________________ No. of Kitchen Staff: _______5____________
Describe the food production requirements identified for the recipes for this service instance:
1. Al Aglio
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as Garlic, Lemon, Herbs & White Wine
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until
cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes.
Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about
another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian
parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
2. Rucola Salad
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as parmesan, lettuce, tomato, onion, spinach,
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
Page 26 of 164
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until
cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes.
Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about
another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian
parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Describe any adjustments that have been made during food production in this service period.
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Page 27 of 164
Describe the food production requirements identified for the recipes for this service instance:
1. Siciliana
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as onion, garlic and eggplant, basil, parmesan cheese
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
• Heat the oil in a large frying pan. Add the onion, garlic and eggplant and cook over
medium heat for 5 minutes, or until the onion and eggplant are soft. Add the Salami, Chilli
and Olives cook for a further 3 minutes.
• Add the tinned and fresh tomatoes and simmer for 20 minutes. Add the olives and
simmer for 10 minutes, or until the sauce thickens slightly.
• Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the
packet instructions, until al dente. Drain well.
• Toss the sauce through the pasta, garnish with the basil and serve with the parmesan
cheese.
2.Alla Panna
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as butter,garlic,cream,basil
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
• In a medium saucepan over medium heat, melt butter. Add garlic or shallots, if using, and sauté until translucent.
• Add cream, whisking constantly, heating until bubbling and thickened.
• Add optional parsley, basil, and salt and pepper to taste, whisking until the sauce is velvety smooth.
• Keep sauce warm until ready to use.
• Cook pasta according to package directions.
• Divide pasta into four servings and pour warm sauce on top.
Page 28 of 164
Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:
• Heat the oil in a large frying pan. Add the onion, garlic and eggplant and cook over
medium heat for 5 minutes, or until the onion and eggplant are soft. Add the Salami, Chilli
and Olives cook for a further 3 minutes.
• Add the tinned and fresh tomatoes and simmer for 20 minutes. Add the olives and
simmer for 10 minutes, or until the sauce thickens slightly.
• Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the
packet instructions, until al dente. Drain well.
• Toss the sauce through the pasta, garnish with the basil and serve with the parmesan
cheese.
Describe any adjustments that have been made during food production in this service period.
No adjustments made
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
Page 29 of 164
B – TWELVE FOOD PRODUCTION INSTANCES
Student Instructions:
1. For twelve (12) food production instances you are required to complete the following work tasks and supporting
documentation available to you in this section for every instance.
3. Ensure that you cover at least four of the following service styles:
● À la carte
● Buffet’
● Set menu
● Table d’Hôte
● Bulk cooking operations
● Functions and events
● Festivals.
4. Your Workplace Supervisor is required to complete the Workplace Performance Observation Checklist found in Appendix 3
for every instance.
5. You will need to attach, on the designated page, the recipes produced during the food production instance for each instance.
6. Ensure you read all instructions carefully and if you have any questions do not hesitate to contact your Trainer or Workplace
Coordinator. It is important that you complete all supporting documentation for each food production instance correctly.
Page 30 of 164
Food Production Instance 1 Date:
Instructions: During this service instance complete all documentation provided in this section.
☒ ☐ cross-contamination
☐☒ storage conditions
Page 31 of 164
Mise-en - Place and Preparation List
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
1.Caesar Salad
Mise en place:
Collect all the ingredients like Whisk lemon juice, Olives, Anchovies, Croutons, Tomatoes, Cucumbers, Crispy
Bacon, Egg
Bring all the tools:
• Peeler Set
• Chef's Knife
• Bamboo Cutting Board
• Scrape Shovel
• Food Chopper
• Salad Spinner
• Salad Bowl
•
Preparations:
Step 1: Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, Olives, Anchovies, Croutons, Tomatoes,
Cucumbers, Crispy Bacon, Egg until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring
the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Step2: Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with
croutons.
2.Alla Monzarella
Mise en place:
Gather the ingredients Prosciutto, Mushrooms & Cream Cooked In White Wine Sauce
Bring all the tools:
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
Preparations:
• Preheat the oven to 400 F / 200 C and butter a rectangular baking dish large enough to contain the ingredients.
• Place the tomato sauce in a bowl. Finely chop the garlic and add it to the tomato sauce, together with the basil.
Thinly slice the mozzarella.
• Begin with a layer of pasta, followed by thin layer of tomato sauce (the cheese should not float in it), then the
mozzarella, salt and pepper to taste, and another layer of pasta. Continue until all of these ingredients are used up,
finishing with a layer of pasta.
• Sprinkle the grated Parmigiano over the lasagna, and evenly pour over the besciamella sauce.
• Bake for 15 minutes. Cover it with a sheet of parchment paper and bake for 20 minutes more. Let cool slightly
before cutting for easier serving.
Page 32 of 164
Describe the actions you have taken to prepare workstations, equipment, and storage facilities:
Page 33 of 164
Instructions: Describe the actions you have taken during the service instance, to monitor the
quality of kitchen outputs including any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Page 34 of 164
Workflow Plan Template
Instructions: Complete the Workflow Plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Page 35 of 164
Finish the dish Bench tops chef
Page 36 of 164
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Instructions: Complete this template for the recipes you have chosen from this service instance.
Page 37 of 164
10g Black 786 crushed
pepper
Page 38 of 164
Standard Recipe Card
Olives 0
.
1
0
0
m
l $12 $1.20
0
.
2
0
0
Anchovies g $6.50 $1.30
0
Croutons $10.00 $2.00
.
Page 39 of 164
2
0
0
g
0
.
1
0
0
Tomatoes g $8.00 $0.80
0
.
1
0
0
Cucumbers g $7.50 $0.75
0
.
0
2
0
Bacon g $25.00 $0.50
0
.
2
5
0
Egg g $11.00 $2.75
0
.
1
0
0
Shaved Parmesan g $9.00 $0.90
0
.
1
0
0
Caesar Dressing g $8.50 $0.85
Chicken 0
.
$4.25 $0.13
0
Page 40 of 164
3
0
g
Page 41 of 164
Attach Recipes Here
1.Caesar Salad
Mise en place:
Collect all the ingredients like Whisk lemon juice, Olives, Anchovies, Croutons, Tomatoes, Cucumbers, Crispy
Bacon, Egg
Bring all the tools:
• Peeler Set
• Chef's Knife
• Bamboo Cutting Board
• Scrape Shovel
• Food Chopper
• Salad Spinner
• Salad Bowl
•
Preparations:
Step 1: Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, Olives, Anchovies, Croutons, Tomatoes,
Cucumbers, Crispy Bacon, Egg until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the
oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Step2: Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with
croutons
Page 42 of 164
Food Production Instance 2 Date:
Instructions: During this service instance complete all documentation provided in this section.
☐☒ food handling
☐☒ cross-contamination
☒☐ storage conditions
Page 43 of 164
Mise-en - Place and Preparation List
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
1. Napoletana
mise-en-place
collect all the ingredients such as canned tomatoes, salt and pepper, olives, oil, basil
collect all the resources used for:
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
2. Capricciosa
mise-en-place
collect all the ingredients such as tomatoes sauce, mushrooms, salt and pepper,
collect all the resources used for:
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
preparation tasks:
• Make dough
• top pizza with tomato sauce, spreading outward in a widening circle with the back of a soupspoon. Then sprinkle
on mozzarella, prosciutto, sautéed mushrooms, and artichokes.
• Bake pizza
Suggested wine pairing: Napa Valley Cabernet
Page 44 of 164
Describe the actions you have taken to prepare workstations, equipment, and storage facilities:
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Page 45 of 164
Monitored food standard quality. Provide instructions to all staff member for following food standard
quality code of practice.
Trained staff for best customer service.
Monitored work performances of the
worker.
Monitored cleanness of food preparation Provide coaching to staff
area.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Page 46 of 164
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Page 47 of 164
Finish the dish Bench tops chef
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
.
Page 48 of 164
To:
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
Washed utensils with dishwashing liquid and scrub.
Wrapped remaining food items and stored in the appropriate storage area.
All left food items labelled with use by date and name of the product.
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Page 49 of 164
100g Olive oil 54 Virgin olive oil
Page 50 of 164
Standard Recipe Card
Page 51 of 164
Attach Recipes Here
1. Napoletana
mise-en-place
collect all the ingredients such as canned tomatoes, salt and pepper, olives, oil, basil
collect all the resources used for:
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
Page 52 of 164
Food Production Instance 3 Date:
Instructions: During this service instance complete all documentation provided in this section.
☐☒ cross-contamination
☐☒ storage conditions
Page 53 of 164
Mise-en - Place and Preparation List
Food Production Process: ______ bulk cooking _____________________ No. of Kitchen Staff:
________5___________
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
1. Mexicana
mise-en-place
collect all the ingredients and tools:
• beans, diced tomatoes with onion, chilies and cilantro
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
preparation:
Put Mexican ingredients and flavors on top of a pizza crust for a blend of delicious ingredients like refried beans, diced
tomatoes with onion, chilies and cilantro and top them with melted Sargento Shredded 4 Cheese Mexican - Fine Cut for a
cheesy
2. Hawaiian
mise-en-place
collect all the ingredients and tools:
• beans, diced tomatoes with onion, chilies and cilantro, fresh basil, olives
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
preparation:
Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with
plastic wrap and allow it to rest as the oven preheats.
To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using
your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with pizza sauce, then
add the cheese, ham, pineapple, and bacon.
Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve
immediately.
Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3
months. for instructions on freezing the pizza dough
Page 54 of 164
Describe the actions you have taken to prepare workstations, equipment and storage facilities:
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Page 55 of 164
Monitored work performances of the
worker.
Monitored cleanness of food preparation Provide coaching to staff
area.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Page 56 of 164
Workflow Plan Template
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
• Wiped workstation and select • Chef's Knife Cook
equipments. • Bamboo Cutting Board Kitchen hand
• Food Chopper
• Collect ingredients and
• oven
measured into the correct
portion size and shape.
• Set up tools on the bench top
and pre-heat oven, fryer.
•
• Combined corn kernels, • Chef's Knife Cook
onion and salt in a bowl and • Bamboo Cutting Board Chef
• Food Chopper
whiskered well. Kitchen hand
• oven
• Add more corn, flour and
baking powder.
• Heat oil on high flame in the
skillet.
• When oil is hot drop corn
mixture per fritter into the
pan and cook in batches
until golden.
Page 57 of 164
Include Equipment, Storage, Wastage, Temperature control,
Time End of Service Procedures/Reporting
Communication
From: Washed utensils with dishwashing liquid and scrub.
Wrapped remaining food items and stored in the appropriate storage area.
All left food items labelled with use by date and name of the product.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Page 58 of 164
Discuss all tasks with supervisor, manager
Page 59 of 164
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 60 of 164
Standard Recipe Card
Page 61 of 164
Attach Recipes Here
1. Mexicana
mise-en-place
collect all the ingredients and tools:
• beans, diced tomatoes with onion, chilies and cilantro
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• oven
preparation:
Put Mexican ingredients and flavors on top of a pizza crust for a blend of delicious ingredients like refried beans, diced
tomatoes with onion, chilies and cilantro and top them with melted Sargento Shredded 4 Cheese Mexican - Fine Cut for a
cheesy
Page 62 of 164
Food Production Instance 4 Date:
Instructions: During this service instance complete all documentation provided in this section.
☒ ☐ cross-
contamination
☒ ☐ storage conditions
Page 63 of 164
Mise-en - Place and Preparation List
Describe the food production requirements identified for the recipes for this service instance:
1. Vegetarian
mise-en-place :
collect all the ingredients and tools:
• Cheese, Onion, Mushrooms, Peppers & Olives, EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Onion, Mushrooms, Peppers & Olives
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
2.Margherita
mise-en-place :
collect all the ingredients and tools:
• Cheese, Onion, Peppers & Olives, EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Onion, , Peppers & Olives
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Describe the actions you have taken to prepare workstations, equipment and storage facilities:
Page 64 of 164
I have collect all required ingredients and equipments like Bowl
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• Oven, bowl scraper, Food Scale, pizza pan
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Page 65 of 164
Provide training for inspecting food items when receiving delivery.
Monitored food delivery items
Page 66 of 164
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Page 67 of 164
Include Equipment, Storage, Wastage, Temperature control,
Time End of Service Procedures/Reporting
Communication
From: Washed utensils with dishwashing liquid and scrub.
Wrapped remaining food items and stored in the appropriate storage area.
All left food items labelled with use by date and name of the product.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Page 68 of 164
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.
Page 69 of 164
Standard Recipe Card
Page 70 of 164
Attach Recipes Here
1. Vegetarian
mise-en-place :
collect all the ingredients and tools:
• Cheese, Onion, Mushrooms, Peppers & Olives, EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Onion, Mushrooms, Peppers & Olives
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Page 71 of 164
Food Production Instance 5 Date:
Instructions: During this service instance complete all documentation provided in this section.
☐☒ cross-
contamination
☒
☐ storage conditions
Page 72 of 164
Mise-en - Place and Preparation List
Describe the food production requirements identified for the recipes for this service instance:
1. Il Greco
mise-en-place :
collect all the ingredients and tools:
• Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
2. Mediterranean Delight
mise-en-place :
collect all the ingredients and tools:
• Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella, EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Page 73 of 164
Describe the actions you have taken to prepare workstations, equipment, and storage facilities:
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Page 74 of 164
Provide training for inspecting food items when receiving delivery.
Monitored food delivery items
Page 75 of 164
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Page 76 of 164
Include Equipment, Storage, Wastage, Temperature control,
Time End of Service Procedures/Reporting
Communication
From: Washed utensils with dishwashing liquid and scrub.
Wrapped remaining food items and stored in the appropriate storage area.
All left food items labelled with use by date and name of the product.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Page 77 of 164
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.
Page 78 of 164
Standard Recipe Card
Page 79 of 164
Attach Recipes Here
1. Il Greco
mise-en-place :
collect all the ingredients and tools:
• Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs EGGS
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs
Crack egg into the centre of the pizza.
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Page 80 of 164
Food Production Instance 6 Date:
Instructions: During this service instance complete all documentation provided in this section.
☐☒ cross-
contamination
☐☒ storage conditions
Page 81 of 164
Mise-en - Place and Preparation List
Describe the food production requirements identified for the recipes for this service instance:
1.BBQ Chicken
mise-en-place :
collect all the ingredients and tools:
• Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
2. Meat Sensation
mise-en-place :
collect all the ingredients and tools:
• Salami, Bacon, Ham, Cheese & Chicken
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Salami, Bacon, Ham, Cheese & Chicken
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Describe the actions you have taken to prepare workstations, equipment and storage facilities:
Page 82 of 164
• Bamboo Cutting Board
• Food Chopper
• Oven, bowl scraper, Food Scale, pizza pan
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Page 83 of 164
Monitored food delivery items
Page 84 of 164
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Page 85 of 164
Include Equipment, Storage, Wastage, Temperature control,
Time End of Service Procedures/Reporting
Communication
From: Washed utensils with dishwashing liquid and scrub.
Wrapped remaining food items and stored in the appropriate storage area.
All left food items labelled with use by date and name of the product.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Page 86 of 164
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.
Page 87 of 164
Standard Recipe Card
Page 88 of 164
Attach Recipes Here
1.BBQ Chicken
mise-en-place :
collect all the ingredients and tools:
• Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Spread pizza sauce evenly over pizza bases.
Top with Napoli, Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
Cook in a preheated oven at 180°C for 15 minutes or until cheese has melted and egg is cooked.
Page 89 of 164
Food Production Instance 7 Date:
Instructions: During this service instance complete all documentation provided in this section.
☒ ☐ cross-
contamination
☒
☐ storage conditions
Page 90 of 164
Mise-en - Place and Preparation List
Food Production Process: ___ fresh cook ________________________ No. of Kitchen Staff: ______5_____________
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
1.Brad's Speciale
mise-en-place :
collect all the ingredients and tools:
• Spinach, Pumpkin, Fetta, Finished With Balsamic Glaze
• Oven, bowl scraper, Food Scale, pizza pan
preparation
2. Ascari
mise-en-place :
collect all the ingredients and tools:
• Cheese, Cheese, Smoked Salmon, Capers Finished With Parmesan Cheese
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Describe the actions you have taken to prepare workstations, equipment and storage facilities:
Page 91 of 164
• Bamboo Cutting Board
• Food Chopper
• Oven, bowl scraper, Food Scale, pizza pan
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Page 92 of 164
Provide training for inspecting food items when receiving delivery.
Monitored food delivery items
Page 93 of 164
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Page 94 of 164
Include Equipment, Storage, Wastage, Temperature control,
Time End of Service Procedures/Reporting
Communication
From: Washed utensils with dishwashing liquid and scrub.
Wrapped remaining food items and stored in the appropriate storage area.
All left food items labelled with use by date and name of the product.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Page 95 of 164
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.
Page 96 of 164
Standard Recipe Card
Page 97 of 164
Attach Recipes (3) Here
1.Brad's Speciale
mise-en-place :
collect all the ingredients and tools:
• Spinach, Pumpkin, Fetta, Finished With Balsamic Glaze
• Oven, bowl scraper, Food Scale, pizza pan
preparation
Page 98 of 164
Food Production Instance 8 Date:
Instructions: During this service instance complete all documentation provided in this section.
☐☒ cross-
contamination
☐☒ storage conditions
Page 99 of 164
Mise-en - Place and Preparation List
Food Production Process: ____ fresh cook_______________________ No. of Kitchen Staff: ______5_____________
Describe the food production requirements identified for the recipes for this service instance:
1. Insalata Mista
mise-en-place :
collect all the ingredients and tools:
• Lettuce, Tomato, Olives, Onion, Cucumber
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
preparation
:
In a large bowl, add Mixed Lettuce, Tomato, Olives, Onion, Cucumber.
Combine balsamic ingredients in a jar and shake.
Toss mixed greens with balsamic vinaigrette.
Top with shaved parmesan, grape tomatoes
2. Greek Salad
mise-en-place :
collect all the ingredients and tools:
• Tomato, Olives, Cucumbers, Onion & Feta
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
preparation
In a large bowl, Mixed Salad With Tomato, Olives, Cucumbers, Onion & Feta
Combine balsamic ingredients in a jar and shake.
Toss mixed greens with balsamic vinaigrette.
Top with shaved parmesan, grape tomatoes
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
preparation
:
In a large bowl, add Mixed Lettuce, Tomato, Olives, Onion, Cucumber.
Combine balsamic ingredients in a jar and shake.
Toss mixed greens with balsamic vinaigrette.
Top with shaved parmesan, grape tomatoes
Instructions: During this service instance complete all documentation provided in this section.
☒ ☐ cross-
contamination
☒ ☐ storage conditions
Food Production Process: _______ fresh cook ____________________ No. of Kitchen Staff: _______5____________
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
preparation
Gather the ingredients are garlic, tomato olive oil, lettuce,salt pepper
Rinse the squid pieces in running water and pat completely dry with paper towels.
In a large pot over medium-high, heat several inches of oil to 350 F, or until a small cube of bread dropped into the oil
browns, about 30 seconds.
Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the
semolina.
Fry dredged calamari in several batches to avoid overcrowding, until crisp and lightly golden, about 1 to 2 minutes.
Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain.
2. Sorrentina
mise-en-place :
collect all the ingredients and tools:
• White Wine, Napoli, Cream, Avocado & Mozzarella Cheese
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
preparation
Gather the ingredients are White Wine, Napoli, Cream, Avocado & Mozzarella Cheese
• Add pinch of salt and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open.
Once simmered add some mozzarella and basil and stir to combine.
• Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
• Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not
oven-proof then transfer the gnocchi to an oven-proof baking dish.
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
0
.
1
0
0
g $7.70 $0.77
Lettuce
0
.
2
0
0
g $4.50 $0.90
tomato
preparation
Gather the ingredients are garlic, tomato olive oil, lettuce,salt pepper
Rinse the squid pieces in running water and pat completely dry with paper towels.
In a large pot over medium-high, heat several inches of oil to 350 F, or until a small cube of bread dropped into the oil
browns, about 30 seconds.
Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the
semolina.
Fry dredged calamari in several batches to avoid overcrowding, until crisp and lightly golden, about 1 to 2 minutes.
Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain.
Instructions: During this service instance complete all documentation provided in this section.
☐☒ cross-contamination
☐☒ storage conditions
Food Production Process: ___ ___ fresh cook _____________________ No. of Kitchen Staff:
_______5____________
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
2. Alla Genovese
mise-en-place :
collect all the ingredients and tools:
• Mushrooms, Spring Onions In A Napoli Red Wine Sauce
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
• Gather the ingredients: Mushrooms, Spring Onions In A Napoli Red Wine Sauce
• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain
the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4
minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1
1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender,
about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as
necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in
the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently,
until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in
Parmesan to taste, then serve.
2.Al Funghi
mise-en-place :
collect all the ingredients and tools:
• Gather the ingredients: Mushrooms, Cream & White Wine
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
Describe the actions you have taken to prepare workstations, equipment and storage facilities:
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Instructions: During this service instance complete all documentation provided in this section.
☐☐☒ storage
conditions
Food Production Process: _______ fresh cook ____________________ No. of Kitchen Staff: ______5_____________
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
1.Al Aglio
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as Garlic, Lemon, Herbs & White Wine
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until
cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes.
Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about
another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian
parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
4. Rucola Salad
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as parmesan, lettuce, tomato, onion, spinach,
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until
cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes.
Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about
another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian
parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Instructions: During this service instance complete all documentation provided in this section.
☒☐ cross-contamination
☐☒ storage conditions
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.
1. Siciliana
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as onion, garlic and eggplant, basil, parmesan cheese
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
• Heat the oil in a large frying pan. Add the onion, garlic and eggplant and cook over
medium heat for 5 minutes, or until the onion and eggplant are soft. Add the Salami, Chilli
and Olives cook for a further 3 minutes.
• Add the tinned and fresh tomatoes and simmer for 20 minutes. Add the olives and
simmer for 10 minutes, or until the sauce thickens slightly.
• Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the
packet instructions, until al dente. Drain well.
• Toss the sauce through the pasta, garnish with the basil and serve with the parmesan
cheese.
2.Alla Panna
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as butter,garlic,cream,basil
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
• In a medium saucepan over medium heat, melt butter. Add garlic or shallots, if using, and sauté until translucent.
• Add cream, whisking constantly, heating until bubbling and thickened.
• Add optional parsley, basil, and salt and pepper to taste, whisking until the sauce is velvety smooth.
• Keep sauce warm until ready to use.
• Cook pasta according to package directions.
• Divide pasta into four servings and pour warm sauce on top.
and measured into the right portion size and cut into correct shape.
• Keep maintain in the hygiene process in the food preparation area.
• Wrap remaining ingredients and stored in the appropriate storage area.
• Pack food food items the clean and air tight container.
Aware staff for keeping proper hygiene Instruct them for proper cleaning process.
and avoid cross contamination.
Instructions: Complete the workflow plan template for this service instance.
Communication
Time Task (Description & Priority) Equipment & WHS
(With Whom, About What?)
Enter the kitchen with full PPE and Work benches, hot soapy chef
with tools. clean and sanitized the water, bench santiser andhand
workbenches and chopping boards. washing soap
wash hand.
Set up work station.
Set temperature of the storage units with the appropriate of the food items.
Rotate food items as followed FIFO policy and procedures.
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
1. Siciliana
mise-en-place :
collect all the ingredients and tools:
• Gather all ingredients such as onion, garlic and eggplant, basil, parmesan cheese
• Chef's Knife
• Bamboo Cutting Board
• Food Chopper
• bowl , Food Scale,
• pot
preparations:
• Heat the oil in a large frying pan. Add the onion, garlic and eggplant and cook over
medium heat for 5 minutes, or until the onion and eggplant are soft. Add the Salami, Chilli
and Olives cook for a further 3 minutes.
• Add the tinned and fresh tomatoes and simmer for 20 minutes. Add the olives and simmer
for 10 minutes, or until the sauce thickens slightly.
• Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the packet
instructions, until al dente. Drain well.
• Toss the sauce through the pasta, garnish with the basil and serve with the parmesan
cheese.
Sign/Date
Industry Benchmark Employability Skills Student Self - Workplace
Assessment Supervisor
Reading skills:
● interpret recipes, menus, and stock control documents
● select and apply organisational procedures and strategies needed to perform work
effectively.
Writing skills:
● develop comprehensive and accessible workflow schedules, supporting
documents, mise en place and food preparation lists.
Oral communication skills:
● respond to feedback from food production personnel
● provide instructions and ask questions to clarify when required.
Numeracy skills:
● calculate required food supplies for the volume of food production
● determine timings for production sequence of various food items.
Self-management Skills:
● take responsibility for kitchen management and quality outputs.
Technology skills:
● operate a food production system for commercial kitchens.
The unit, SITHKOP005 Coordinate Cooking Operations requires you during your placement to demonstrate that you can apply
the skills and knowledge taught at Acacia Institute to coordinate, plan, and supervise the production of food with limited
guidance from others for, any type of cuisine and service style following high standards of food safety during each service
instance. This also includes that you are able to organise the availability of food ingredient supplies, service ware and
equipment, communicate with team members, set tasks and monitor the quality of kitchen outputs.
Your Workplace Supervisor is only required to complete this table for twelve food production instances. Ask your Workplace
Supervisor to review the criteria carefully and to complete the table below by dating each instance and placing a tick (√) in
each box if you have demonstrated the performance criteria satisfactorily. On completing all twelve (12) observations and
your workplace supervisor is happy with your performance each time, then they can sign and date in the space provided at
the end of the table. There is also space available for your workplace supervisor to record any comments they may have
about your overall performance.
Acacia Kitchen
2.1 Calculate required food supplies for production period (see SRCs). ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
2.2 & 2.3 Check stores for required food stocks and order additional. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
3. Coordinate kitchen operations. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
3.1 Supervise food production processes ensuring food safety standards maintained.
3.2 & 3.3 Oversee and adjust kitchen workflow and sequence to maximise teamwork and
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
efficiency and to avoid delays (see workflow plan).
4.1 Monitor kitchen work processes at all stages to ensure quality of food. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
4.2 & 4.3 Ensure food items match each recipe, menu description and are of consistent quality and
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
meet organisational standards.
4.4 & 4.5 Conduct final check on food items before service, storage and dispatch and Instruct
team members to make adjustments to meet quality and organisational Standards (see Quality ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
of Kitchen Outputs Form)
NB. Where the service instances were completed in more than one host organisation, you MUST provide the details below for each
host organisation. Contact your Workplace Coordinator.
◻ The student has participated in service instances of the 12 required service instances at
◻ The information provided relevant to the service instances is true to the best of my knowledge.
NB. Where the service instances were completed in more than one host organisation, you MUST provide the details below
for each host organisation. Contact your Workplace Coordinator.
Student Declaration:
◻ I have completed all assessment tasks as required and detailed in this logbook.
◻ All records and documentation are prepared by me, relevant to each service instance completed.
◻ The information presented in this logbook is to the best of my knowledge a true and accurate record of my own work.
Student Comments:
Student Name:
Student Signature: Date:
Please ensure both the host/ employer/ workplace supervisor and you sign each timesheet at the end of the week. Your time
sheet will NOT be accepted if signatures are missing.
• Check that all sections in the timesheet have been completed correctly
• You must complete five (5) four (4) hour service instances each in a week i.e., twenty (20) hours
• Scan and e-mail this form to Acacia Institute info@novainstitute.net.au no later than Monday each week.
• If you are unable to attend the host organisation to complete a service instance, you MUST:
− notify your workplace supervisor immediately
− inform the Work Placement Coordinator at Acacia Institute
− submit the original copy of the Doctor’s Certificate with this Timesheet
• Absence without a doctor’s Certificate will be marked as absent.
Students who have any concerns or matters that arise during the placement, i.e., absenteeism, please contact the Work
Placement Coordinator at Acacia Institute:
Name:
Contact Details:
Workplace Supervisor
(Complete this on your first day for your reference)
Name:
Workplace Role:
Contact Details:
t kaur
5823
IWP DETAILS
Telephone
ingh
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
VERIFICATION
ent has worked the above hours as mentioned.
ingh
• Check that all sections in the timesheet have been completed correctly
• You must complete five (5) four (4) hour service instances each in a week i.e., twenty (20) hours
• Scan and e-mail this form toAcacia Institute info@novainstitute.net.au no later than Monday each week.
• If you are unable to attend the host organisation to complete a service instance, you MUST:
- notify your workplace supervisor immediately
- inform the Work Placement Coordinator at Acacia Institute
- submit the original copy of the Doctor’s Certificate with this Timesheet.
• Absence without a doctor’s Certificate will be marked as absent.
Student Name
IWP DETAILS
Supervisor Name
Employer Name
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total no. Of Service Periods Total Time Completed in
week
Cumulative no. Of Service Periods Cumulative Time in
Industry Placement
VERIFICATION
I verify that the student has worked the above hours as mentioned.
• Check that all sections in the timesheet have been completed correctly
• You must complete five (5) four (4) hour service instances each in a week i.e., twenty (20) hours
• Scan and e-mail this form to Acacia Institute info@novainstitute.net.au no later than Monday each week.
Student Name
IWP DETAILS
Supervisor Name
Employer Name
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total no. ofService Periods Total Time Completed in
week
Cumulative no. ofService Periods Cumulative Time in
Industry Placement
VERIFICATION
I verify that the student has worked the above hours as mentioned.
Supervisor Name:
Supervisor Signature
Student Signature
Date:
• Check that all sections in the timesheet have been completed correctly
• You must complete five (5) four (4) hour service instances each in a week i.e., twenty (20) hours
• Scan and e-mail this form to Acacia Institute info@novainstitute.net.au no later than Monday each week.
• If you are unable to attend the host organisation to complete a service instance, you MUST:
- notify your workplace supervisor immediately
Student Name
IWP DETAILS
Supervisor Name
Employer Name
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total no. ofService Periods Total Time Completed in
week
Cumulative no. ofService Periods Cumulative Time in
Industry Placement
VERIFICATION
I verify that the student has worked the above hours as mentioned.
Supervisor Name:
Supervisor Signature
Student Signature
Date:
• Check that all sections in the timesheet have been completed correctly
• You must complete five (5) four (4) hour service instances each in a week i.e., twenty (20) hours
• Scan and e-mail this form to Acacia Institute info@novainstitute.net.au no later than Monday each week.
• If you are unable to attend the host organisation to complete a service instance, you MUST:
- notify your workplace supervisor immediately
Small equipment:
● thermometers
● tongs and serving utensils.
Organisational specifications:
Industry realistic ratios of food production staff to the individual who is coordinating food production periods.