(48HRS) SITHKOP005 Co-Ordinate Cooking Logbook - v1.2

STUDENT LOGBOOK
(SITHKOP005 -Co-ordinate Cooking Operations)
Student Name: Harpreet kaur
Student ID: 10931190
Date of Submission: 22/04/2022

Contents
Overview: Assessment Tasks – Part A 4

Overview: Assessment Tasks – Part B 5
Overview: Assessment Tasks – Part C 6
Part A – Twelve service instances 7
Part B – Twelve food production instances 20
Appendix 1: Service Instance Reference Checklist 118
Appendix 2: Industry Benchmark Employability Skills 119
Appendix 3: Workplace Performance Observation Checklist 121
Appendix 4: Employer/Workplace Supervisor Declaration 123
Appendix 5: Student Declaration 124
Appendix 6: Weekly Timesheets 125
Appendix 7: Commercial Kitchen Resource List 130
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
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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).
Areas to consider for monitoring and reporting purposes include,
● taste testing
● visual inspection of final food presentation
● in-house formal audits against organisational standards
● customer and staff feedback.
Food production requirements to consider:
● 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.
^In the Workflow Plan consider highlighting the following points:
● 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
● 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
Food Production Process: __ fresh cook.

_________________________ No. of Kitchen Staff: _______5____________
Service Style: ___ A lá carte_________________________
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
• Chef's Knife
• 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:
• 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.
Describe any adjustments that have been made during food production in this service period.
Wants pasta with hot spicy souce.
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.
Workplace Supervisor Signature: Date:
Date: ServiceInstance 2 of 12
Food Production Process: ____ fresh cook _______________________ No. of Kitchen Staff: ________5___________
Service Style: ___ à la carte ___________________________
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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
• Food Chopper
• oven
and preparation tasks:

• Finely dice the onion.
• Add the diced onion and the oil to the pan. it’s non-stick perfection without harmful chemicals, and it’s super
easy to clean.
• Saute’ the onion in olive oil until soft and translucent.
• Stir in the minced garlic until fragrant.
• Add canned tomatoes, salt and pepper
• Cook the tomato sauce for 15 minutes.
• In the meantime cook and drain the pasta.
• Add pasta to the skillet along with fresh basil.
• Toss until well combined and juicy adding a touch of cooking water.
• Serve with freshly grated parmesan cheese and torn basil leaves!
2. Capricciosa
mise-en-place
collect all the ingredients such as tomatoes sauce, mushrooms, salt and pepper,
• Chef's Knife
• 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
purposes:
• collect all the resources used for:

Chef's Knife
Bamboo Cutting Board
Food Chopper
oven
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• Make dough
Make the base crispy
List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:
• Check the temperature of the food

Food Production Process: ______ bulk cooking _____________________ No. of Kitchen Staff:
________5___________
Service Style: ___ bulk cooking operations ___________________________
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
• 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
• beans, diced tomatoes with onion, chilies and cilantro, fresh basil, olives
• Chef's Knife
• 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
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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Put more cheese on pizza
chosen:

• After quality check needs to do more garnishing with cheese
Food Production Process: __ table d’Hôte

_________________________ No. of Kitchen Staff: __5_________________
Service Style: ______ fresh cook

________________________
1. Vegetarian
mise-en-place :
• 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 :
• Cheese, Onion, Peppers & Olives, EGGS
preparation
Top with Napoli, Cheese, Onion, , Peppers & Olives
purposes:
Spread pizza sauce evenly over pizza bases

Make pizza base crispy
chosen:

• After quality check needs to do more crispy pizza base
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Food Production Process: ___ functions and events

________________________ No. of Kitchen Staff: ____________5_______
Service Style: __________ fresh cook ____________________
1. Il Greco
mise-en-place :
• Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs EGGS
preparation
Top with Napoli, Cheese, Eggplant, Grilled Peppers, Olives, Cheese & Herbs
2. Mediterranean Delight
mise-en-place :
• Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella, EGGS
preparation
Top with Napoli, Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella
purposes:
• 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.
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No adjustment made
chosen:

• After quality check needs to do more crispy pizza base
Food Production Process: __fresh cook_________________________ No. of Kitchen Staff: ________5___________
Service Style: _______a la carte_______________________
1. BBQ Chicken
mise-en-place :
• Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
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preparation
Top with Napoli, Cheese, Chicken, BBQ Sauce, Onions, Peppers & Pineapple
2. Meat Sensation
mise-en-place :
• Salami, Bacon, Ham, Cheese & Chicken
preparation
Top with Napoli, Salami, Bacon, Ham, Cheese & Chicken
purposes:

Add more chicken
chosen:

• After quality check needs to put more chicken and cheese
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Food Production Process: ________Fresh cook___________________ No. of Kitchen Staff: __________5_________
Service Style: ________A LA CARTE______________________
1.Brad's Speciale
mise-en-place :
• Spinach, Pumpkin, Fetta, Finished With Balsamic Glaze
preparation

Top with Napoli, Spinach, Pumpkin, Fetta, Finished With Balsamic Glaze
2. Ascari
mise-en-place :
• Cheese, Cheese, Smoked Salmon, Capers Finished With Parmesan Cheese
preparation

Top with Napoli, Cheese, Smoked Salmon, Capers Finished With Parmesan Cheese
purposes:
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Add more salmon
chosen:

• After quality check needs to put more salmon and cheese
Food Production Process: ____ fresh cook_______________________ No. of Kitchen Staff: ______5_____________
Service Style: _______ set menu_______________________
1. Insalata Mista
mise-en-place :
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• Lettuce, Tomato, Olives, Onion, Cucumber
• Chef's Knife
• 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 :
• Tomato, Olives, Cucumbers, Onion & Feta
• Chef's Knife
• Food Chopper
preparation
In a large bowl, Mixed Salad With Tomato, Olives, Cucumbers, Onion & Feta
purposes:
No adjustments
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chosen:

• After quality check needs to put more cucumber
Food Production Process: _______ fresh cook ____________________ No. of Kitchen Staff: _______5____________
Service Style: ______ à la carte ________________________
1. Sale e Pepe Calamar

mise-en-place :
• garlic, tomato olive oil, lettuce, salt, pepper
• Chef's Knife
• Food Chopper
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 :
• White Wine, Napoli, Cream, Avocado & Mozzarella Cheese
• Chef's Knife
• Food Chopper
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.
purposes:
Needs to put more pinch of salt
chosen:
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• After quality check needs to put more salt
1. Alla Genovese
mise-en-place :
• Mushrooms, Spring Onions In A Napoli Red Wine Sauce
• Chef's Knife
• Food Chopper
• 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 :
• Gather the ingredients: Mushrooms, Cream & White Wine
• Chef's Knife
• Food Chopper
Gather the ingredients: Mushrooms, Cream & White Wine

• Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
• Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml)
before draining.
• In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are
tender and lightly browned.
• In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
• Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on
the bottom regularly.
• Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but
keep in mind the sauce should be creamy, not watery.
Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water
if needed
purposes:
Needs to add more cream
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chosen:

• After quality check needs to put more cream
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1. Al Aglio
mise-en-place :
• Gather all ingredients such as Garlic, Lemon, Herbs & White Wine
• Chef's Knife
• Food Chopper
• 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 :
• Gather all ingredients such as parmesan, lettuce, tomato, onion, spinach,
• Chef's Knife
• Food Chopper
• pot
preparations:
Add the salad ingredients to a bowl

Mix the dressing ingredients together.
Pour a portion of the dressing over the salad ingredients, tossing to combine.
Top with Parmesan and toppings. Add a little extra dressing if you like.
purposes:
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Needs to add more lemon and salt
chosen:

• After quality check needs to put more salt
Food Production Process: ______cook freeze_ ____________________ No. of Kitchen Staff:

_______5____________
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1. Siciliana
mise-en-place :
• Gather all ingredients such as onion, garlic and eggplant, basil, parmesan cheese
• Chef's Knife
• Food Chopper
• 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 :
• Gather all ingredients such as butter,garlic,cream,basil
• Chef's Knife
• Food Chopper
• 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.
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purposes:
cheese.
No adjustments made
chosen:

• After quality check needs to put more cheese
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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.
2. For each food production instance you must complete the:
● Food Production Operation Form

● Mise-en-place and Preparation List
● Kitchen Workflow Plan
● Food Order Sheet
● Standard Recipe Card (SRC)
● Quality of Kitchen Output Form
3. Ensure that you cover at least four of the following service styles:
● À la carte
● Buffet’
● Set menu
● Table d’Hôte
● 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.
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Food Production Instance 1 Date:
Instructions: During this service instance complete all documentation provided in this section.
Food Production Operation Form

Recipes
(Select and record the Service Style Food Production Process Food Quality Indicators
names below)
1.Caesar Salad
2.Alla Monzarella ☒ ☐ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐ buffet ☐ cook chill for
extended life ☐☒ colour
☐ set menu
☐ cook chill for five-day ☐☒ consistency
☐ table d’Hôte shelf life
☐☒ moisture content
☐ bulk cooking ☐ cook freeze
operations ☒ ☐ mouthfeel and
☐☒ fresh cook
eating properties
☐ functions and events
☒☐ suitable
☐ festivals accompaniments,
sauces, garnishes
Critical Control Points
☐☒ portion size/shape
☒ ☐ temperature control
☒ ☐ taste/ texture
☐☒ food handling
☒ ☐ cross-contamination
☐☒ storage conditions
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Mise-en - Place and Preparation List
Food Production Process: ____a la carte_______________________ No. of Kitchen Staff: _______5____________
Service Style: _____fresh cook_________________________
1.Caesar Salad
Mise en place:
Bacon, Egg
• Peeler Set
• Chef's Knife
• Scrape Shovel
• Food Chopper
• Salad Spinner
• Salad Bowl
•
Preparations:
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.
croutons.
2.Alla Monzarella
Mise en place:
Gather the ingredients Prosciutto, Mushrooms & Cream Cooked In White Wine Sauce
• Chef's Knife
• Food Chopper
• oven
Preparations:
• 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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Describe the actions you have taken to prepare workstations, equipment, and storage facilities:
I have collect all required ingredients and equipments like Bowl

• Whisker
• Skillet
• Pan
• Ladle
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.
Quality of Kitchen Outputs Reporting Form
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.
Actions Taken to Monitor Quality Adjustments Recommended to the Team

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.
Provide training for inspecting food items when receiving delivery.

Monitored food delivery items
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.
Look for the instructions, Clip board, preparationlist chef

preparationlist as per the white boards
menu/recipe.
Collect all the ingredients Bowls chef
Do mise en place for all the recipes Preparation list chef
• Combined corn kernels, Bowl chef

onion and salt in a bowl and Whisker
whiskered well. Skillet
• Add more corn, flour and Pan
baking powder. Ladle
• 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 35 of 164
Finish the dish Bench tops chef
Clean the utensils Dishwashing liquid, sponge chef
Dispose the bin Bin bag chef
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.
Page 36 of 164
To:
End of Service Debrief Include What worked or didn’t? Where & how to improve next time?
Discuss all tasks with supervisor, manager
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.
QTY UNIT CODE DESCRIPTION

Thickened Cream
550g cream 454
180g Onion 4546 Red onion
120g eggs 553 Free range eggs
65g Cilantro 776 Fresh
20g Sea salt 787 Fine salt
Page 37 of 164
10g Black 786 crushed
pepper
70g olive 234 fresh
100g Olive oil 43 Dry store
200g Tomato 453 Cherry tomato
15g Lemon 5538 fresh
Page 38 of 164
Standard Recipe Card
Name of dish: Caesar Salad Portion # 2

Total Cost: $11.89 Portion size: 50g
Portion Cost: $5.94 Sales Price at: $20.50
Sales Price ($) $20.50 Food Cost ($)

29%
Food Cost (%)
Ingredients
W
e
i
g
h
t
k
Cost per kg /l/
Item g Item
unit
/
l
/
u
n
i
t
0
.
1
0
0
Lettuce g $7 $0.71
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 $0.13
0
Page 40 of 164
3
0
g
Total Cost ($)

$11.89
Portion Cost ($)

$5.94
Page 41 of 164
Attach Recipes Here
1.Caesar Salad
Mise en place:
Bacon, Egg
• Peeler Set
• Chef's Knife
• Scrape Shovel
• Food Chopper
• Salad Spinner
• Salad Bowl
•
Preparations:
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.
croutons
Page 42 of 164
Food Production Operation Form

Recipes
names below)
1. Napoletana
2. Capricciosa ☐☒ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
extended life ☒ ☐ colour
☐ set menu
operations ☒ ☐ mouthfeel and
☐☒ fresh cook
eating properties
☐☒ suitable
sauces, garnishes
Critical Control Points ☒ portion size/shape
☐☒ temperature control ☐☒ taste/ texture
☐☒ cross-contamination
☒☐ storage conditions
Page 43 of 164
Food Production Process: ____fresh cook _______________________ No. of Kitchen Staff:

______5_____________
Service Style: ___a la carte ___________________________
1. Napoletana
mise-en-place
collect all the ingredients such as canned tomatoes, salt and pepper, olives, oil, basil
• Chef's Knife
• Food Chopper
• oven

• Add the diced onion and the oil to the pan. it’s non-stick perfection without harmful chemicals, and it’s super
easy to clean.
2. Capricciosa
mise-en-place
collect all the ingredients such as tomatoes sauce, mushrooms, salt and pepper,
• Chef's Knife
• 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

• Chef's Knife
• Food Chopper
• oven
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
worker.
area.

Page 46 of 164
Instructions: Complete the workflow plan template for this service instance.
Communication
wash hand.

menu/recipe.
• Combined corn kernels, Bowl chef

onion and salt in a bowl and Whisker
whiskered well. Skillet
• Add more corn, flour and Pan
baking powder. Ladle
skillet.
until golden.
Page 47 of 164
Clean the utensils Dishwashing liquid, sponge chef
Dispose the bin Bin bag chef

Communication
.
Page 48 of 164
To:
Washed utensils with dishwashing liquid and scrub.

10g Black 564 Crushed pepper

pepper
70g Plain 454545 Fine flour

flour
Page 49 of 164
100g Olive oil 54 Virgin olive oil
200g Tomato 454 cherry
Page 50 of 164
Name of dish: Napoletana Portion # 2

Portion Cost: $4.20 Sales Price at: $15
Sales Price ($) $15 Food Cost ($)
Food Cost (%) 28%

Ingredients
Weight kg/ l/ Cost per kg /l/
Item Actual Cost
unit unit
0.040g $4.50 $0.18
Napoli
0.500g $3.50 $1.75
Cheese
0.300g $15.50 $4.65
Olives
0.100g $5.00 $0.50
Salt
0.100g $5.50 $0.55
Basil
0.200g $3.85 $0.77
Anchovies
Total Cost ($)

$8.40
Portion Cost ($)

$4.20
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
• Chef's Knife
• Food Chopper
• oven

• Add the diced onion and the oil to the pan. it’s non-stick perfection without harmful chemicals, and it’s super easy
to clean.
Page 52 of 164
Service Instance Operations Form

Recipes
names below)
1. Mexicana
2. Hawaiian ☐ à la carte ☐☒ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐ set menu
☐ cook chill for five-day ☒☐ consistency
☐☒ bulk cooking ☐ cook freeze
operations ☐☒ mouth feel and
☐ fresh cook
eating properties
☐functions and events
☐☒ suitable
sauces, garnishes
☒☐ portion size/shape
☐☒ temperature control
☐☒ taste/ texture
Page 53 of 164
Food Production Process: ______ bulk cooking _____________________ No. of Kitchen Staff:
________5___________
Service Style: ___ bulk cooking operations ___________________________
1. Mexicana
mise-en-place
• Chef's Knife
• Food Chopper
• oven
preparation:
cheesy
2. Hawaiian
mise-en-place
• beans, diced tomatoes with onion, chilies and cilantro, fresh basil, olives
• Chef's Knife
• 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:

• Chef's Knife
• Food Chopper
• oven

Page 55 of 164
worker.
area.

Page 56 of 164
Instructions:Complete the Workflow Plan template for this service instance.
Communication
• 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.
skillet.
until golden.
Page 57 of 164
Communication
To:
Page 58 of 164


pepper

flour
Page 59 of 164
Page 60 of 164
Name of dish: Mexicana Portion # 2

Food Cost (%) 28%

Ingredients
Item Actual Cost
unit unit
0.040g $4.50 $0.18
Napoli
0.500g $3.50 $1.75
Cheese
0.300g $15.50 $4.65
Haot salami
0.100g $5.00 $0.50
Peppers
0.100g $5.50 $0.55
White pepper
0.200g $3.85 $0.77
salt
Total Cost ($)

$8.40
Portion Cost ($)

$4.20
Page 61 of 164
Attach Recipes Here
1. Mexicana
mise-en-place
• Chef's Knife
• Food Chopper
• oven
preparation:
cheesy
Page 62 of 164

Recipes
names below)
1. Vegetarian
2.Margherita ☐ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐ set menu
☐☒ table d’Hôte shelf life
☐ moisture content
☒
operations
☒ ☐ fresh cook ☐ mouthfeel and ☒
eating properties
☐☒ suitable
☐ festivals
accompaniments,
sauces, garnishes
☒ ☐ temperature control
☒ ☐ food handling
☒ ☐ cross-
contamination
☒ ☐ storage conditions
Page 63 of 164
Food Production Process: __ table d’Hôte

_________________________ No. of Kitchen Staff: __5_________________
Service Style: ______ fresh cook

________________________
1. Vegetarian
mise-en-place :
preparation
2.Margherita
mise-en-place :
• Cheese, Onion, Peppers & Olives, EGGS
preparation
Top with Napoli, Cheese, Onion, , Peppers & Olives
Page 64 of 164
• Chef's Knife
• Food Chopper

worker.
area.
Page 65 of 164
Page 66 of 164
Communication
wash hand.

menu/recipe.
Start preparing the dish Ingredients chef
Page 67 of 164
Communication
To:
Page 68 of 164

pepper

flour
Page 69 of 164
Name of dish: Vegetarian Portion # 2

Food Cost (%) 28%

Ingredients
Item Actual Cost
unit unit
0.040g $4.50 $0.18
Napoli
0.500g $3.50 $1.75
Cheese
0.300g $15.50 $4.65
Olives
0.100g $5.00 $0.50
Onion
0.100g $5.50 $0.55
Mushroom
0.200g $3.85 $0.77
Peppers
Total Cost ($)

$8.40
Portion Cost ($)

$4.20
Page 70 of 164
Attach Recipes Here
1. Vegetarian
mise-en-place :
preparation
Page 71 of 164

Recipes
(Select three and record the Service Style Food Production Process Food Quality Indicators
names below)
1. Il Greco
2. Mediterranean Delight ☐ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐ set menu
☐ cook chill for five-day ☐ ☒ consistency
operations
☐☒ mouthfeel and
☐☒ fresh cook
eating properties
☐☒ functions and
events
☐☒ suitable
accompaniments,
☐ festivals sauces, garnishes
☐ ☒ temperature control
☐ food handling
☐☒ cross-
contamination
☒
☐ storage conditions
Page 72 of 164
Food Production Process: ___ functions and events

________________________ No. of Kitchen Staff: ____________5_______
Service Style: __________ fresh cook ____________________
1. Il Greco
mise-en-place :
preparation
2. Mediterranean Delight
mise-en-place :
• Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella, EGGS
preparation
Top with Napoli, Cheese, Prosciutto, Roquette, Parmesan & Buffalo Mozzarella
Page 73 of 164

• Chef's Knife
• Food Chopper

worker.
area.
Page 74 of 164
Page 75 of 164
Communication
wash hand.

preparationlist as per the CHOPPING BOARD
menu/recipe.
Page 76 of 164
Communication
To:
Page 77 of 164
1kg Cheese 54 mozrella
263g Eggplant 543 Fresh eggplant
1kg Salt 5654 Sea salt
1.5kg Pepper 5754 crushed
1kg Onion 645 Brown onion
300g Olives 67688 Fresh olives
650g herbs 9867 Fresh herbs
Page 78 of 164
Name of dish: Il Greco Portion # 2

Food Cost (%) 28%

Ingredients
Item Actual Cost
unit unit
0.040g $5.50 $0.22
Napoli
0.500g $5.00 $2.50
Cheese
0.300g $17.50 $5.25
Eggplant
0.100g $5.78 $0.58
Grilled pepper
0.100g $5.50 $0.55
Olives
0.200g $3.50 $0.70
Chesse & herbs
Total Cost ($)

$9.80
Portion Cost ($)

$4.90
Page 79 of 164
Attach Recipes Here
1. Il Greco
mise-en-place :
preparation
Page 80 of 164

Recipes
names below)
1.BBQ Chicken
2. Meat Sensation ☐☒ à la carte ☐ bulk cooking ☒ ☐ plate presentation –
appearance and
visual appeal
☐ set menu
operations ☐☒ mouthfeel and
☐☒ fresh cook
eating properties
☐☒ suitable
sauces, garnishes
☒ ☐ portion size/shape
☐ ☒ food handling
☐☒ cross-
contamination
Page 81 of 164
Food Production Process: __fresh cook_________________________ No. of Kitchen Staff: ________5___________
Service Style: _______a la carte_______________________
1.BBQ Chicken
mise-en-place :
preparation
2. Meat Sensation
mise-en-place :
• Salami, Bacon, Ham, Cheese & Chicken
preparation

• Chef's Knife
Page 82 of 164
• Food Chopper

worker.
area.
Page 83 of 164
Page 84 of 164
Communication
wash hand.

menu/recipe.
Page 85 of 164
Communication
To:
Page 86 of 164

Cheese
1kg 56 Mozrella
Chicken
263g 543 fresh chicken pieces
Onions
1kg 534 Brown onion
Peppers
1.5kg 4354 Crushed
Pineapple
1kg 556 Fresh
egg
300g 677 Free range eggs
Page 87 of 164
Name of dish: BBQ Chicken Portion # 2

Food Cost (%) 28%

Ingredients
Item Actual Cost
unit unit
0.040g $5.50 $0.22
Napoli
0.500g $5.00 $2.50
Cheese
0.300g $17.50 $5.25
Chicken
0.100g $5.78 $0.58
BBQ sauce
0.100g $5.50 $0.55
onion
0.200g $3.50 $0.70
Pepper & pineapple
Total Cost ($)

$9.80
Portion Cost ($)

$4.90
Page 88 of 164
Attach Recipes Here
1.BBQ Chicken
mise-en-place :
preparation
Page 89 of 164

Recipes
names below)
1.Brad's Speciale
2. Ascari ☐☒ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
extended life ☒ ☐ colour
☐ set menu
☐ cook chill for five-day ☐ consistency
☒
☐ ☐☒ moisture content
☐ bulk cooking cook freeze
operations
☐☒ fresh cook ☐☒ mouthfeel and
eating properties
☒
☐ festivals ☐ suitable
accompaniments,
sauces, garnishes
☒ ☐ cross-
contamination
☒
☐ storage conditions
Page 90 of 164
Food Production Process: ___ fresh cook ________________________ No. of Kitchen Staff: ______5_____________
Service Style: ________ à la carte ______________________
1.Brad's Speciale
mise-en-place :
preparation

2. Ascari
mise-en-place :
• Cheese, Cheese, Smoked Salmon, Capers Finished With Parmesan Cheese
preparation


• Chef's Knife
Page 91 of 164
• Food Chopper

worker.
area.
Page 92 of 164
Page 93 of 164
Communication
wash hand.

menu/recipe.
Page 94 of 164
Communication
To:
Page 95 of 164
1kg onion 002 Brown onion
263g Spinach 003 Fresh spinach leaf
1kg Pumpkin 004 Fresh pumpkin
1.5kg Fetta 005 Fetta cheese
1kg tomato 006 Fresh tomato
300g salt 0076 Sea salt
650g pepper 008 Crushed pepper
Page 96 of 164
Name of dish: Brad's Speciale Portion # 2

Food Cost (%) 28%

Ingredients
Item Actual Cost
unit unit
0.040g $5.50 $0.22
Napoli
0.500g $5.00 $2.50
Spinach
0.300g $17.50 $5.25
Pumpkin
0.100g $5.78 $0.58
Fetta
0.100g $5.50 $0.55
Balsamic glaze
0.200g $3.50 $0.70
salt
Total Cost ($)

$9.80
Portion Cost ($)

$4.90
Page 97 of 164
Attach Recipes (3) Here
1.Brad's Speciale
mise-en-place :
preparation

Page 98 of 164

Recipes
names below)
1. Insalata Mista
2. Greek Salad ☐ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐☒ set menu
☒ ☐ moisture content
☐☒ fresh cook
eating properties
☐☒ suitable
sauces, garnishes
☒ ☐ portion size/shape
☒ taste/ texture
☐☒ cross-
contamination
Page 99 of 164
Food Production Process: ____ fresh cook_______________________ No. of Kitchen Staff: ______5_____________
Service Style: _______ set menu_______________________
1. Insalata Mista
mise-en-place :
• Chef's Knife
• Food Chopper
preparation
:
2. Greek Salad
mise-en-place :
• Tomato, Olives, Cucumbers, Onion & Feta
• Chef's Knife
• Food Chopper
preparation
Page 100 of 164


• Chef's Knife
• Food Chopper

worker.
Page 101 of 164

area.

Page 102 of 164

Communication
wash hand.

menu/recipe.
Page 103 of 164

Communication
To:
Page 104 of 164

1kg Tomato 002 Cherry tomato

263g Olives 003 Fresh olives
1kg Feta 004 Fetta cheese
1.5kg Onion 005 Brown onion
1kg Cucumber 006
s Fresh cucumber
300g Salt 0076 Fine salt
Page 105 of 164

Name of dish: Insalata Mista Portion # 3

Total Cost: $8.63 Portion size: .100g
Food Cost (%) 25%

Ingredients
Item Actual Cost
unit unit
0.040g $5.60 $0.22
Mixed Lettuce
0.500g $5.03 $2.52
Tomato
0.300g $14.00 $4.20
Olives
0.100g $5.25 $0.53
Cucumber
0.100g $6.00 $0.60
Onion
0.200g $3.60 $0.72
Salt
Total Cost ($) $8.63
Portion Cost ($) $2.88
Page 106 of 164

Attach Recipes Here
1. Insalata Mista
mise-en-place :
• Chef's Knife
• Food Chopper
preparation
:
Page 107 of 164


Recipes
names below)
2. Sorrentina ☐☒ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐ set menu
☐ cook chill for five-day ☒ ☐ consistency
☐☒ fresh cook
eating properties
☐☒ suitable
sauces, garnishes
☒ ☐ cross-
contamination
☒ ☐ storage conditions
Page 108 of 164


mise-en-place :
• garlic, tomato olive oil, lettuce,salt pepper
• Chef's Knife
• Food Chopper
preparation
Gather the ingredients are garlic, tomato olive oil, lettuce,salt pepper
semolina.
2. Sorrentina
mise-en-place :
• White Wine, Napoli, Cream, Avocado & Mozzarella Cheese
• Chef's Knife
• Food Chopper
preparation
Gather the ingredients are White Wine, Napoli, Cream, Avocado & Mozzarella Cheese
Page 109 of 164


• Chef's Knife
• Food Chopper

Page 110 of 164

worker.
area.

Page 111 of 164

Communication
wash hand.

menu/recipe.
Page 112 of 164

Communication
To:
Page 113 of 164

1kg Tomato 002 Cherry tomato

263g Olive oil 003 Extra virgin olive oil
1kg pepper 004 Crushed pepper
1.5kg Onion 005 Brown onion
1kg Cucumber 006
s Fresh cucumber
300g Salt 0076 Fine salt
Page 114 of 164

Name of dish: Sale e Pepe Calamar Portion # 2

Food Cost (%) 25%

Ingredients
W
e
i
g
h
t
k
Cost per kg /l/
Item g Actual Cost
unit
/
l
/
u
n
i
t
0
.
0
4
0
g $9.00 $0.36
Salt
0
.
5
0
0
g $8.00 $4.00
Pepper
0
.
3
0
0
g $26.40 $7.92
Olive oil
0
.
$8.00 $0.80
Garlic 1
Page 115 of 164

0
0
g
0
.
1
0
0
g $7.70 $0.77
Lettuce
0
.
2
0
0
g $4.50 $0.90
tomato
Portion Cost ($)

$7.38
Page 116 of 164

Attach Recipes Here

mise-en-place :
• garlic, tomato olive oil, lettuce, salt pepper
• Chef's Knife
• Food Chopper
preparation
Gather the ingredients are garlic, tomato olive oil, lettuce,salt pepper
semolina.
Page 117 of 164


Recipes
names below)
1. Alla Genovese
2.Al Funghi ☐☒ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐ set menu
☐ cook chill for five-day ☒☐ consistency
☒☐ moisture content
☐☒ fresh cook
eating properties
☐☒ suitable
sauces, garnishes
Page 118 of 164

Food Production Process: ___ ___ fresh cook _____________________ No. of Kitchen Staff:
_______5____________
Service Style: ________ à la carte ______________________
2. Alla Genovese
mise-en-place :
• Chef's Knife
• Food Chopper
• pot
2.Al Funghi
mise-en-place :
• Gather the ingredients: Mushrooms, Cream & White Wine
• Chef's Knife
• Food Chopper
Gather the ingredients: Mushrooms, Cream & White Wine

• Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
• Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml)
before draining.
• In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are
tender and lightly browned.
• In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
• Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on
the bottom regularly.
• Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but
Page 119 of 164

keep in mind the sauce should be creamy, not watery.
Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water
if needed

• Chef's Knife
• Food Chopper
Page 120 of 164


worker.
area.

Page 121 of 164

Page 122 of 164

Communication
wash hand.

menu/recipe.
Page 123 of 164

Communication

To:
Page 124 of 164

Instructions: Complete this template for the three (3) recipes you have chosen from this service instance.

Mushroo 001 Fresh mushrooms
0.040g ms
002 Jacob's Creek

0.500g Red Wine
003 Spring onion

0.300g onion
0.100g Pepper 005 Crushed pepper

Sweet 006 Sweet chilli sauce
0.200g chilli
Page 125 of 164

Name of dish: Alla Genovese Portion # 2

Food Cost (%) 25%

Ingredients
Item Actual Cost
unit unit
0.040g $9.00 $0.36
Mushrooms
0.500g $8.00 $4.00
Red Wine
0.300g $26.40 $7.92
Spring onion
0.100g $8.00 $0.80
Napoli sauce
0.100g $7.70 $0.77
Pepper
0.200g $4.50 $0.90
Sweet chilli
Page 126 of 164

Attach Recipes Here
1.Alla Genovese
mise-en-place :
• Chef's Knife
• Food Chopper
• pot
preparations:
• 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.
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.
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.
Page 127 of 164


Recipes
names below)
1. Al Aglio
3. Rucola Salad ☐☐☒ à la carte ☐ bulk cooking ☐☒ ☐ plate presentation –
appearance and
visual appeal
extended life ☐☐☒ colour
☐ set menu
☐ cook chill for five-day ☐☐☒
consistency
☐ bulk cooking ☐ cook freeze ☐☐☒ moisture

operations content
☐☒ ☐ fresh cook
☐ functions and events ☐☐☒ mouthfeel
and eating properties
☐ festivals
☐☐☒ suitable
Critical Control Points accompaniments,
sauces, garnishes
☐☒ ☐ temperature control
☐☐☒ portion
size/shape
☐☐☒ food
handling
☐☐☒ taste/
texture
☐☐☒ cross-
contamination
☐☐☒ storage
conditions
Page 128 of 164

Food Production Process: _______ fresh cook ____________________ No. of Kitchen Staff: ______5_____________
Service Style: _____ à la carte

_________________________
1.Al Aglio
mise-en-place :
• Chef's Knife
• Food Chopper
• pot
preparations:
4. Rucola Salad
mise-en-place :
• Gather all ingredients such as parmesan, lettuce, tomato, onion, spinach,
• Chef's Knife
• Food Chopper
• pot
preparations:
Add the salad ingredients to a bowl

Mix the dressing ingredients together.
Pour a portion of the dressing over the salad ingredients, tossing to combine.
Top with Parmesan and toppings. Add a little extra dressing if you like.
Page 129 of 164


• Chef's Knife
• Food Chopper
Page 130 of 164

worker.
area.

Page 131 of 164

Communication
wash hand.

menu/recipe.
Page 132 of 164

Communication
To:
Page 133 of 164

0.040g Garlic, 002 Fresh garlic

White 637 Bota Box Chardonnay
0.500g Wine
0.300g Herbs 43 Fresh herbs
0.100g Lemon 58433 Fresh lemon
0.100g Chilli 523 Fresh green chilli
0.200g pepper 35432 Crushed pepper
Page 134 of 164

Name of dish: Al Aglio Portion # 2

Food Cost (%) 25%

Ingredients
Item Actual Cost
unit unit
0.040g $9.00 $0.36
Garlic,
0.500g $8.00 $4.00
White Wine
0.300g $26.40 $7.92
Herbs
0.100g $8.00 $0.80
Lemon
0.100g $7.70 $0.77
Chilli
0.200g $4.50 $0.90
pepper
Page 135 of 164

Attach Recipes Here
1. Al Aglio
mise-en-place :
• Chef's Knife
• Food Chopper
• pot
preparations:
Page 136 of 164


Recipes
names below)
Siciliana
Alla Panna ☒☐ à la carte ☐ bulk cooking ☐☒ plate presentation –
appearance and
visual appeal
☐ set menu
☐☒ fresh cook
eating properties
☐☒ suitable
sauces, garnishes
☒☐ taste/ texture
☒☐ cross-contamination
Page 137 of 164

Food Production Process: ______ cook freeze_____________________ No. of Kitchen Staff:

_______5____________
Service Style: _______ à la carte _______________________
1. Siciliana
mise-en-place :
• Chef's Knife
• Food Chopper
• pot
preparations:
cheese.
2.Alla Panna
mise-en-place :
• Gather all ingredients such as butter,garlic,cream,basil
• Chef's Knife
• Food Chopper
• 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 138 of 164


• Chef's Knife
• Food Chopper
Page 139 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.

worker.
area.

Page 140 of 164

Communication
wash hand.

menu/recipe.
Page 141 of 164


Communication
From:
Washed utensils with dishwashing liquid and scrub.

To:
Page 142 of 164


0.040g Eggplant 002 Fresh eggplant
637 Full ceam

0.500g cream
0.300g Herbs 43 Fresh herbs
0.100g Lemon 58433 Fresh lemon
0.100g Chilli 523 Fresh green chilli
0.200g pepper 35432 Crushed pepper
Page 143 of 164

Page 144 of 164

Name of dish: Siciliana Portion # 2

Food Cost (%) 25%

Ingredients
Item Actual Cost
unit unit
0.040g $6.00 $0.24
Salami
0.500g $6.00 $3.00
Napoli Sauce
0.300g $17.00 $5.10
Olives
0.100g $4.00 $0.40
Peppers
0.100g $5.08 $0.51
Spring onion
0.200g $2.50 $0.50
chilli
Page 145 of 164

Attach Recipes Here
1. Siciliana
mise-en-place :
• Chef's Knife
• Food Chopper
• pot
preparations:
• 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.
cheese.
Page 146 of 164

Appendices
Appendix 1: Service Instance Reference Checklist
Service Instance No. 1 2 3 4 5 6 7 8 9 10 11 12
Date
Service Style (where required initial each service instance)
● À la carte/ Set menu (ALC/ SM) ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● Table d’hôte ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● Bulk cooking operations/Festival (BCO/ F) ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● Function or Event ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
Food Production Process (where required initial each service
instance)
● Bulk cooking ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● Cook chill for: extended shelf life/five (5) day shelf life
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
(ESL/ 5DSL)
● Fresh Cook/ Cook freeze (FC/ CF) ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
Critical control points i.e., temp control, food handling, cross-
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
contamination, storage conditions
Indicators of quality food products
● plate presentation i.e., appearance and visual appeal ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

● colour ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● consistency ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● moisture content ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● mouth feel and eating properties ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● suitable accompaniments, sauces, garnishes ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● portion size/ shape ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
● taste/ texture ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
Student Signature: Date:
Page 148 of 164

Appendix 2: Industry Benchmark Employability Skills
Instructions: Both the Workplace Supervisor and Student must sign and date when each benchmark has been achieved during the
placement period. The industry benchmark employability skills listed below should be developed over time. Space has been
provided for the Workplace Supervisor to comment.
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.
Problem solving skills:

● analyse food production requirements and develop comprehensive operational plans
to meet those needs
● identify breakdowns in kitchen workflow and adjust to maximise efficiency
● recognise deficiencies in the quality of food and adjust ensure a quality product.
Teamwork skills to:
● coordinate a team of food production personnel:
● delegating work within the team
● briefing and debriefing team members on new products and recipes
● discuss process improvements and changes to food production and service
requirements.
Planning and organising skills:
● efficiently sequence the stages of food preparation and production for a whole of
kitchen operation.
Self-management Skills:
● take responsibility for kitchen management and quality outputs.
Technology skills:
● operate a food production system for commercial kitchens.
Workplace Supervisor Comments:
Page 149 of 164

Page 150 of 164

Appendix 3: Workplace Performance Observation Checklist
Instructions: Your Workplace Supervisor will observe and monitor your performance during each food production instance
using the performance criteria listed in the table below.
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
Page 151 of 164

Food Production Instance Number: 1 2 3 4 5 6 7 8 9 10 11 12
Performance Criteria Date:
1. Plan Food Production Requirements
1.1 Determine food production requirements (see Recipes, SRCs and Food Order Forms). ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
1.2 Choose food production processes to ensure nutritional value, quality and structure of foods
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
(see Service Instance Operations Forms and Recipes).
1.3 Select appropriate in-house food production system to meet production requirements (see
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
organisational specifications/ procedures).
1.4 Select and collate standard recipes. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
1.5 &1.6Prepare a workflow schedule and mise en place and preparation plan for food production
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
according to menu and food volume requirements (see available documentation).
2. Organise availability of supplies for food production period
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. Monitor the quality of kitchen outputs
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)
4.6 Supervise safe storage of food. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Appendix 3: Workplace Performance Observation Checklist
Page 152 of 164

Appendix 4: Employer/Workplace Supervisor Declaration
Instructions: To be completed on completion of all twelve (12) service instances.
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.
Employer / Workplace Supervisor Declaration:
◻ 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.
Employer/ Workplace Supervisor Comments:
Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:
Page 153 of 164

Appendix 5: Student Declaration
Instructions: To be completed on completion of all twelve (12) service instances.
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:
Page 154 of 164

Appendix 6: Weekly Timesheets
Instructions: To be completed daily for each week. Therefore, when submitting your logbook to your trainer/ assessor, you
must submit all the completed weekly timesheets.
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.
Then follow these instructions weekly for eight (8) weeks:
• 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:
Page 155 of 164

Industry Work Placement (IWP) Weekly Timesheet
STUDENT DETAILS
90 Group No.
t kaur
5823
IWP DETAILS
Telephone
ella Italian Restaurant
ingh
OF WORK PLACEMENT HOURS RECORD OF WORK PLACEMEN
inish Time Total Time Total Time
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
8.00 hrs
m
Total Time Completed in 48hrs

week
Cumulative Time in 48hrs
Industry Placement
VERIFICATION
ent has worked the above hours as mentioned.
ingh
Page 156 of 164

t kaur Date:
• Scan and e-mail this form toAcacia Institute info@novainstitute.net.au no later than Monday each week.
- 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.
Page 157 of 164

STUDENT DETAILS
Student ID Group No.
Student Name
Student Mobile no.
IWP DETAILS
Venue Name Telephone
Supervisor Name
Employer Name
RECORD OF WORK PLACEMENT HOURS
Day Dates Start time Finish Time Total Time
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.
Supervisor Name: Dilsher singh

Supervisor Signature
Student Signature Harpreet kaur Date:
Page 158 of 164

Page 159 of 164

STUDENT DETAILS
Student Name
Student Mobile no.
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
Supervisor Name:
Student Signature
Date:
Page 160 of 164

Page 161 of 164

STUDENT DETAILS
Student Name
Student Mobile no.
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
Supervisor Name:
Student Signature
Date:
Page 162 of 164

Page 163 of 164

Appendix 7: Commercial Kitchen Resource List
Fixtures and large equipment

● commercial grade work benches (1.5 m/person)
● commercial refrigeration facilities:
- cool room
- freezer
- refrigerator
● designated storage areas for dry goods and perishables
● recording systems and/ or documentation
● storage facilities:
- containers for hold and cold food
- shelving
- trays.
Small equipment:
● thermometers
● tongs and serving utensils.
Comprehensive and diverse range of perishable food supplies
Organisational specifications:
● commercial cleaning schedules

● current commercial stock control procedures and documenting for ordering, monitoring, and maintaining stock
● mise-en-place lists, menus, standard recipes, and recipes for special dietary requirements
● ordering and docketing paperwork
● food safety plan
● safety data sheets (SDS) for cleaning agents and chemicals
● workflow schedules.
Industry realistic ratios of food production staff to the individual who is coordinating food production periods.
Page 164 of 164

(48HRS) SITHKOP005 Co-Ordinate Cooking Logbook - v1.2

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STUDENT LOGBOOK

(SITHKOP005 -Co-ordinate Cooking Operations)

Student Name: Harpreet kaur

Student ID: 10931190

Date of Submission: 22/04/2022

Overview: Assessment Tasks – Part A 4

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Areas to consider for monitoring and reporting purposes include,

Food production requirements to consider:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

^In the Workflow Plan consider highlighting the following points:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Food Production Process: __ fresh cook.

Service Style: ___ A lá carte_________________________

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

• Mash garlic with anchovies in a large salad bowl.

Wants pasta with hot spicy souce.

Workplace Supervisor Signature: Date:

Service Style: ___ à la carte ___________________________

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

and preparation tasks:

• collect all the resources used for:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Make the base crispy

• Check the temperature of the food

Workplace Supervisor Signature: Date:

Date: Service Instance 3 of 12

Service Style: ___ bulk cooking operations ___________________________

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Put more cheese on pizza

• Check the temperature of the food

Workplace Supervisor Signature: Date:

Date: Service Instance 4 of 12

Food Production Process: __ table d’Hôte

Service Style: ______ fresh cook

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Spread pizza sauce evenly over pizza bases

Make pizza base crispy

• Check the temperature of the food

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Date: Service Instance 5 of 12

Food Production Process: ___ functions and events

Service Style: __________ fresh cook ____________________

• Spread pizza sauce evenly over pizza bases.

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

• Check the temperature of the food

Workplace Supervisor Signature: Date:

Date: Service Instance 6 of 12

Food Production Process: __fresh cook_________________________ No. of Kitchen Staff: ________5___________

Service Style: _______a la carte_______________________

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Spread pizza sauce evenly over pizza bases.

Add more chicken

• Check the temperature of the food

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B

Date: Service Instance 7 of 12

Food Production Process: ________Fresh cook___________________ No. of Kitchen Staff: __________5_________

Service Style: ________A LA CARTE______________________

Spread pizza sauce evenly over pizza bases.

Service Style: _ A lá carte_______________________

Service Style: _ à la carte _________________________

Service Style: _ bulk cooking operations _________________________

Service Style: fresh cook __________

Food Production Process: fresh cook_____________ No. of Kitchen Staff: 5_

Service Style: _a la carte_________________

Food Production Process: Fresh cook_ No. of Kitchen Staff: 5_

Service Style: A LA CARTE______________

Service Style: _ set menu_________________

Service Style: à la carte __________________

Service Style: à la carte __________________

Service Style: à la carte __________________

Service Style: à la carte __________________

Food Production Process: a la carte_______________ No. of Kitchen Staff: _5__________

Service Style: _fresh cook_____________________