Sithkop005 - Answers

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD.
T/A ASTRAL SKILLS INSTITUTE OF

AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,

Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Version 1.1
Release Date: July 2020
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SIT40516- Certificate IV in Commercial Cookery

SITHKOP005- Coordinate cooking operations
Student Assessment Guide
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S
NAME:
DUE DATE
UNIT CODE AND SITHKOP005- COORDINATE COOKING OPERATIONS
DESCRIPTION
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff

Name:
Date:
Signature:
================================= Tear Here ===========================
Students must retain this as a Record of Submission.

Assessment Handed On:
Unit Code & Description: SITHKOP005- COORDINATE COOKING OPERATIONS
ASTRAL INSTITUTE Student

Assessment Received by
ASTRAL INSTITUTE Staff Name: ………………... Student ID: .................................................................

……..............……...……...
Student Signature: ….
Signature: …………………………...……...……... ………………………………………..…….
…………..…...
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AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

ABOUT THIS BOOKLET
This assessment booklet and tool has been designed for students undertaking face to face mode of study
to provide information before students take assessments and contains assessment tools to assess the
skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not
understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessments information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout the unit to achieve the competency. It
includes:
 Application of the unit of competency.

 Purpose of assessment.
 Elements, performance evidence and knowledge evidence requirements of the unit.
 Conditions, context, required resources and location of the assessment.
 Assessment tasks.
 Outline of evidence to be collected.
 Administration, recording and reporting the requirements including special adjustments, appeals,
reasonable adjustments and assessors’ intervention.
PART 2: Assessment tasks: This part contains the information to successfully undertake the assessment
task. In each assessment task, students will find the following information:
 Task instructions.
 Role play / Practical Demonstration information.
 Information on resources required, where applicable
 Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
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ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

PART 1
Assessment Information
Application of the unit of competency:
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ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

This unit describes the performance outcomes, skills and knowledge required to coordinate the production
of food in commercial kitchens. It requires the ability to plan the production of food, organise required food
supplies for food production period, supervise food production processes and monitor the quality of kitchen
outputs.
Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie
products and bulk-cooked foods.
The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational
institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other
transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others including senior
chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHKOP005- COORDINATE
COOKING OPERATIONS
Elements
Element Elements Title
s
1 Plan food production requirements.
2 Organise availability of supplies for food production period.
3 Coordinate kitchen operations.
4 Monitor the quality of kitchen outputs.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the
context of the job role, and:
 supervise food production processes and monitor and report on the quality of kitchen outputs for
a minimum of twelve complete service periods (shifts) including:
 development of:
 kitchen workflow schedules
 mise en place lists
 food preparation lists
 calculating and ordering food supplies for at least four of the types of food service styles listed in
the knowledge evidence
 coordinate cooking operations within commercial time constraints for food production processes,
which must include at least two of the following categories:
 bulk cooking
 cook chill for extended life
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 cook chill for five-day shelf life
 cook freeze
 fresh cook.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:
 for at least three of the hospitality and catering organisations detailed in the unit’s application:
 comprehensive details of food production processes for:
 receiving
 mise en place
 preparing or cooking
 post-cooking storage
 reconstitution
 re-thermalisation
 serving
 critical control points in food production where food hazards must be controlled
 menus and recipes for items produced in performance evidence
 indicators of quality food products:
 appearance and visual appeal
 colour
 consistency
 moisture content
 mouth feel and eating properties
 plate presentation
 portion size
 shape
 taste
 texture
 types of food service styles:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals
 use of designated decorations, garnishes or sauces
 types of food production systems and their characteristics for different production methods
specified in the performance evidence
 range of formats and content for:
 mise en place plans
 food preparation lists.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Context and conditions for assessments:
To comply with the assessment condition of this unit:
 ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen
Located at Kitchen Address with serving internal staff and students as customers.
 Kitchen has access to all kinds of small and large equipment mentioned in this unit and access to
industry-realistic ratios of kitchen staff to customers; this includes
 ASTRAL INSTITUTE students working in kitchen during the assessment process to the
individual who is coordinating them throughout food production periods; or
 Fellow students and assessor who participate in role of staff and customer in practical
assessment in ASTRAL INSTITUTE Kitchen
 Access to range of documents and equipment found in commercial Kitchen (Please refer
Appendix1 at the end of this assessment tool for detailed list of assessment resources).
 Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at
location identified at timetable.
 All ASTRAL INSTITUTE assessor those are assessing this unit will have TAE40110 Certificate IV
in Training and Assessment or its successor and will meet requirements identified in Standards for
RTOs 2015 and also achieved the Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery and have worked in industry for at least three years where they have applied
the skills and knowledge of this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to the
following resources for the unit.
- Computers with access to internet and printers.

- DIDASKO learner guide for unit SITHKOP005.
- Access to ASTRAL INSTITUTE training Kitchen with access to equipment and documents defined
in conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are shown in
the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient and valid) prior to entering results into the competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two
opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

reassessments in a unit of competency student will be required to repeat the unit as per the scheduled
delivery of the course. For further details, refer to ASTRAL INSTITUTE Re-Assessment Policy and
ASTRAL INSTITUTE Course Progress Policy.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment tasks
within the date and time specified in the session plan. This will demonstrate that you have all the required
skills and knowledge for this unit.
Assessment tasks Assessment description Due date Location of

assessment
Assessment You are required to choose the correct option(s) Needs to be
Task 1 (AT1) – from the choices given for the questions and completed in
Knowledge Test short answers. You must present your the classroom
assignment in a clear and professional manner.
You will be given 3 hours to complete this task.

Assessment This is Practical Demonstration in ASTRAL Needs to be
Task 2 (AT2) – INSTITUTE kitchen where you supervise food completed in
Practical production processes and monitor and report on ASTRAL
Demonstration the quality of kitchen outputs for a minimum of INSTITUTE
twelve complete service periods (shifts). Kitchen
You are also required to calculate and order food
supplies for at least four of the types of food
service.
You must also coordinate cooking operations
within commercial time constraints for food
production processes.
This will be done over Twelve (12) sessions of
four (4) hours each.
Outline of evidence to be collected:

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure
that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current and
authentic.
Assessment Task 1  Completed knowledge test with questions answered and submit to your
(AT1) – Knowledge assessor electronically or paper-based.
Test  Complete and sign the cover sheet for assessment task.
 Completed Production plan for each Practical Demonstration Session

Assessment Task 2 including kitchen workflow schedules, mise en place lists, food
(AT2) – Practical preparation list and recipe cards. (Total 12)
Demonstration  Ordering sheets for each session
 Completed and signed cover sheet for the assessment task
Administration, recording and reporting requirements:
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ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment cover
sheet:
 Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
 ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
 You must submit all assessments on or before the due date specified by the assessor as per the
training plan.
 Extensions for individual assessment tasks may be negotiated in specific circumstances with your
assessor/trainer. However, you need to provide genuine evidence/documents when seeking an
extension (e.g. extensions due to illness will require a medical certificate). To arrange an extension,
you must speak to your assessor prior to the due date. Extensions must be confirmed by the
trainer in writing.
 You are permitted to use dictionaries and to seek support (as required) unless it puts in jeopardy
the integrity of the assessment. Your assessor will let you know if this is the case.
 Unless the assessment task specifically allows working in pairs or group activities such as
brainstorming, you must submit your own original work and must not copy the work of other
students. Plagiarism is unacceptable.
 You can submit your assessment tasks through the learning management system or hand in hard
copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the
student assessment record sheets and LMS/student management system and all results will be approved
by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the assessment
sheet.
Retaining assessment records:
ASTRAL INSTITUTE will securely retain all completed student assessment items for each student for a
period of six months from the date on which the judgement of competence for the student was made.
ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF certification documentation
for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly. And a
hard copy will be submitted to student administration for filing along with the evidence.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The assessor will ensure that the student records are securely retained in accordance with the ASTRAL
INSTITUTE record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires more
training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have
completed all assessments and have provided the appropriate evidence required to meet all criteria in line
with the Rules of Evidence. If you fail to meet this requirement, you will receive the result NYC = Not Yet
Competent and will be eligible to be re-assessed in accordance with the ASTRAL INSTITUTE Re-
Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks you will be marked Satisfactory, if you
have completed the task successfully, submitted all evidence and satisfied the assessment criteria and Not
Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet the
requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the
ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy. As this is a
competency based program, the assessment continues throughout the program until you either achieve
Competency in the assessment tasks or a further training need is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any time. You
can see your results or attendance progress by logging in to the Learning Management System at any time
or you can request a copy of your records by contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any time
from the assessor.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Reasonable adjustments and special learning needs:
ASTRAL INSTITUTE works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be based,
for example, upon age, cultural background, physical disability, limited or non-current industry experience,
language, numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or
where, after enrolment, it is made apparent that the student requires special support, reasonable
adjustments will be made to the learning environment, training delivery, learning resources and/or
assessment tasks to accommodate the needs of the student. An adjustment is reasonable if it can
accommodate the student’s needs, while also considering factors such as the student’s views, the potential
effect of the adjustment on the student and others and the costs and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record.

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in the
training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the first
instance, you are encouraged to appeal informally by contacting the assessor and discussing the matter
with them. If you are dissatisfied with the outcome of such discussion, you may appeal further to either the
course coordinator and/or Head of Department. If you are still dissatisfied, you may appeal formally and in
writing to have the result reviewed. For more information, refer to the Assessment Policy and the
Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment.During role play, the assessor may act
as a client or employer, where required, but the assessor will not interfere with the assessment. If the
assessment activities might impact on your safety or that of others, the assessor will stop the assessment
immediately.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Plagiarism, cheating and assessment dishonesty:
ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of

plagiarism and cheating is treated on a case-by-case basis and the consequences for students engaging in
such practices may include failure of the assessment or unit or exclusion from the course. For more
information, refer to ASTRAL INSTITUTE’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback along
with your submission will be given to you and you must keep a copy of it throughout the completion of the
course.
Student Declaration:
I .............................................................................. (Student Name) have read and understood the

information provided above and accept that any act of plagiarism and academic dishonesty may have
penalties including cancellation or suspension of my enrolment with ASTRAL INSTITUTE. I further declare
that:
 All assessment work submitted for this unit competency is my own original work and plagiarism and
collusion has not occurred.
 Assessment work has not been copied or submitted for any other unit/course.
 I have taken proper care and effort to ensure my work has not been copied by another person.
 I have retained a copy of this assessment for my own records in the event I must reproduce my
work.
 I am aware that any assessment deemed unsatisfactory will require me to undergo reassessment
which may be different to the one originally submitted.
Student signature: ............................................................... Date: ....../....../.......
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

PART 2
Assessment tasks
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ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHKOP005- COORDINATE COOKING
OPERATIONS
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed and accepted my
reliable and flexible assessment with this student, result as above for this task and I am aware of
and I have provided appropriate feedback. I my appeal rights.
also declare that I have undertaken the indicated
assessment integrity checks
Google check for plagiarism  Yes
No
Check for Copying/Collusion  Yes
No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes
No
Signature: .......................................................
Signature: ........................................................ Date: ..............................................................
Date: ................................................................
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Assessment task 1: Knowledge Test
Required documents and equipment:
- Computer with internet connection to refer to various resources.

- Student assessment booklet and a pen (organized by the student).
- ASTRAL INSTITUTE Learners’ resources for the unit SITHKOP005- Coordinate cooking operations
(organised by the trainer).
- Learner’s notes.
Instructions for students:
This assessment will be conducted in the ASTRAL INSTITUTE classroom with access to the resources
listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
- Recommended date for assessment: [Trainer to provide]

- Access all resources mentioned in required resources either printed copies or access via the internet.
- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date
specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question and short answers listed in
Knowledge test.
- Completed and signed cover sheet for assessment.
Evidence submission:
- Documentation can be submitted electronically or paper-based.
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ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

- Your assessor will record the assessment outcome on the assessment cover sheet.
1. You run a production kitchen preparing food for a number of health facilities and catering
businesses. Where can you find information to help you determine food production
requirements?
(a) Standard recipes.
(b) Terms and conditions of service contracts with clients.
(c) Organisational policies and procedures on kitchen job responsibilities and task
allocation.
(d) Manufacturer’s instructions and workplace procedures.
2. How does the bulk cooking production system maintain the quality, structure and nutritional
value of food?
(a) As food items are not frozen or transported off-site, food maintains its structural
integrity and quality presentation standards.
(b) As food is prepared in larger quantities, it is easier to maintain production standards.
(c) The type and quality of ingredients and production outcomes can be controlled on-
site.
(d) The use of appropriate large-scale cooking equipment helps to maintain quality,
structure and nutritional value.
3. What production system would you choose if your kitchen prepares food for a restaurant or
hotel dining area offering an à la carte menu and seats 80 customers?
(a) Fresh cook.
(b) Bulk cooking.
(c) Cook-chill.
(d) Cook-freeze.
4. What is one factor you must consider when selecting recipes for production in any type of
kitchen environment?
(a) Availability of equipment both on- and off-site.
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(b) The skill level, capabilities and experience of the kitchen team.
(c) Budgets and customer retention levels.
(d) Availability of planning documentation and processes.
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5. What are you trying to achieve when preparing a workflow schedule?
(a) Allocation of duties to individual team members so service of menu items is fast and
efficient.
(b) Meeting of individual customer requests and production schedules.
(c) Consistency in preparation and production of food and menu items.
(d) Efficient prioritisation, sequencing and allocation of tasks.
6. Would a catering assistant preparing ingredients for a buffet salad bar need a food
preparation list?
(a) Yes. Everyone needs a food preparation list, even the waiters and bar staff.
(b) Yes. They are preparing pre-determined quantities of food to meet production
requirements.
(c) No. They are part of the service team, not the kitchen and therefore don’t need a
preparation list.
(d) No. Their tasks are not complex enough to justify a preparation list.
7. What factors must you consider when calculating food supplies for a production period?
(a) Number of portions, which includes requirements for single or multiple service
periods.
(b) The length of the production period and any deadlines.
(c) Number of portions to be prepared, customer dietary needs and service procedures.
(d) Requirements of mise en place plans and workflow schedules.
8. Why should you check existing stock levels before preparing orders for food supplies?
(a) The quantity and quality of stock on hand determines your ability to prepare menu
items.
(b) Existing stock levels determine whether you use just-in-time or slower delivery
methods.
(c) Physical stocktakes give accurate figures of stock on hand so you can adjust orders
to compensate for theft and stock deterioration.
(d) The type and quantities of items ordered can be adjusted to maintain freshness and
quality.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

9. Which method of ordering stock is often used in organisations that have a central stores
area?
(a) Ordering direct from suppliers on a just-in-time basis.
(b) Ordering through a decentralised stock ordering system.
(c) Personally, purchasing food supplies through an inspection and quality selection
process.
(d) Using requisitions to order stock from central storage for transfer to food production
storage areas.
10. What is one method you can use to supervise and monitor food safety standards during a
production period?
(a) Monitor food supplies and set minimum specifications.
(b) Monitor critical control points.
(c) Supervise and train food preparation staff in food safety procedures.
(d) Send food samples to off-site laboratories for testing.
11. How can you determine if the kitchen’s workflow needs to be adjusted during production?
(a) Liaising with clients and supervisors about food quality standards.
(b) Being involved in the food production process yourself; i.e., getting your hands dirty.
(c) Using formal and informal monitoring techniques which identify where and when an
issue has occurred.
(d) Constant and ongoing personal observation of the team and production processes.
12. Other than monitoring workflow and team efficiency, what other aspects of production must
be controlled during the production period?
(a) When items are produced, the sequence they are produced in and maintenance of
production standards.
(b) Ordering and purchasing agreements, preparation and production lists.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

(c) Team productivity, allocation of tasks and production goals.
(d) Efficiency of equipment use and food supplies, coordination between front- and back-
of-house areas.
13. At what stage of production should the quality of food items be monitored?
(a) During purchasing, delivery and storage of goods.
(b) During food preparation and cooking.
(c) During plating and service.
(d) During all stages of production.
14. What is an important quality check you should complete when a menu item is being plated
prior to service to customers?
(a) Check the ingredients for freshness and quality.
(b) Check the correct method of cooking has been used.
(c) Check the final product matches the recipe and menu description.
(d) Check the flavour of the dish by completing a taste test.
15. What quality indicators should an organisation use to ensure their food items are of
consistent quality at the end of the production process?
(a) Colour, texture and taste.
(b) Mouth feel, consistency and moisture content.
(c) Plate presentation and portion size.
(d) All of these answers are quality indicators which can be used to check consistency.
16. Do final quality checks vary depending if food is to be served, stored or despatched to
another location after production?
(a) Yes. Many quality indicators are the same but some final checks, such as plate
presentation, cannot be assessed if it is to be despatched.
(b) Yes. Every workplace has its own quality checks, and standards vary greatly between
clients and production processes.
(c) No. Quality indicators remain the same. Flavour, texture, colour, presentation,
garnishes, etc., must still be checked.
(d) No. Final checks are exactly the same no matter what happens to the food post-
production.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

17. What should you make sure you do when instructing staff to make adjustments to food
items?
(a) Staff make the adjustments immediately, no matter what other tasks they are
undertaking.
(b) The team member making the adjustments reports back to you once they are
completed so you can check the food item again.
(c) You give clear instructions about what the problem is and how the food items are to
be adjusted.
(d) Any changes are noted on the standard recipe immediately so the quality issue does
not occur again.
18. How can you ensure the kitchen team stores food safely?
(a) Monitor purchasing, delivery and storage records.
(b) Monitor food production critical control points using personal observation and testing
techniques.
(c) Train staff in correct food storage techniques and refresh their skills and knowledge
regularly.
(d) All of these answers are methods you can use to ensure the kitchen team stores food
safely.
SHORT ANSWERS
Marking Guide
While marking the students written answers, ensure that each student has a thorough understanding of the
required knowledge and underpinning skills.
SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS
19: Briefly describe four food production requirements that affect the planning processes in a
commercial kitchen.
The four food production requirements that effect the planning process in a commercial kitchen are:
Types of service
The planning process is affected by the types of service been provided in the organization, as different
kind of service needs different time and it cannot be done as planned and sometimes affect the planning
process of commercial kitchen.
Quantity of meals and number of meal periods
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Planning process of commercial kitchen is also affected by the quantity of meals to be prepared and
number of meals to be prepared because different number of meals require different time period to be
completed.
Work environment and number of hours worked

A hot, humid, noisy environment reduces comfort for working to the staff and increases stress in them
which effects in the time and quality of food, long hours and hard
Menu items
The number and complexity of menu items affects the production hours needed and the planning
processes in commercial kitchen as the different kinds of menu items needs different working hours and
need different planning process.
20: List three features of the ‘fresh cook’ food production process.
The three features of fresh cook food production process are:

 The fresh cook food does not require storage system.
 It is prepared as the order of the customer comes.
 It is not prepared prior.
21: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that
services the café, restaurant and room service. All three outlets have à la carte menus. Most food
preparation for the function rooms is also completed here. There is a small satellite kitchen in the
function area for final finishing, heating and plating.
What type(s) of in-house food production systems are suitable for this establishment? Explain why.
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The types of in-house food production systems which are suitable for this establishment is bulk food
production in which large amount of food is cooked together in bulk and is distributed to different
establishments, this production system is good for this kind of establishments because it requires less
energy and less time and helps to save energy and time.
22: Outline one consideration for each step in the ‘cook-chill’ food production process.
 Step 1: Receiving: the food is received and kept in proper way.
 Step 2: Mise en place: Mise en place is done by receiving and preparing the food items.
 Step 3: Preparing or cooking: foods are cooled fully and then chilled rapidly, refrigerated for
storage and reheated before serving the food.
 Step 4: Post-cooking storage: After cooking the foods and cooled and then stored.
 Step 5: Reconstitution: Re constitution is the process of making the food again in consuming
condition before serving to the customers.
 Step 6: Re-thermalisation: The products are reheated in a steamer and immersed in hot water or
bag may be opened to empty contents into a kettle or serving pan.
 Step 7: Serving: Aroma, taste, texture, the final presentation delivers quality, fresh cooked
goodness.
23: Briefly explain how your equipment and staff influence which food production system you use.
The equipment and staff influence the food production system by different aspects such as the
equipment should be used according to the food being produced or the food production system one is
using, for example if we are t prepare tandoori naan then we require tandoor to prepare naan because
that is the specific equipment required to prepare the food and staff influence the food production system
used because the skilled staff is required to prepare certain food, everyone does not have same skills in
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food preparation, so the equipment and staff influence the food production system used.
24: What are two production factors that influence recipe selection?
The two production factors that influence recipe selection are the cooking method we use and the type
of food we are preparing, the recipe should be selected according to the food which is been prepared
because a food is completed only if it is made according to the ingredients required and the recipe is
also influences according to the cooking method as different cooking methods requires different kind of
recipe being selected.
25: List and briefly explain the five steps in developing a mise en place plan.
The five steps in developing a mise en place plan are:
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 Read the entire recipe.
 Prepare the work station in proper way, prepare sanitation bucket.
 Prepare the equipment, check for all the equipment is clean and in working condition.
 Gather all the ingredients required to prepare the recipe, measure all the ingredients.
 Prepare all the ingredients and place in bowls, this may include washing, knife work etc.
26: Who are food preparation lists prepared for?
Food preparation lists are prepared for the kitchen staffs such as cook, chef, supervisor and customers
as well because it contains contents such as list of food items and needed quantities which must be
prepared for each cooking station for the particular day or week.
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SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD PRODUCTION PERIOD
27: Briefly explain how single and multiple production periods affect calculations for food supplies.
The single and multiple production periods affect calculations for food supplies because when there is
single food production the ingredients are according to that and less ingredients and less time is
consumed and when multiple production is done i.e., when the food is prepared for multiple times, the
ingredients get doubled and the time consumption is also double so these things matter when doing
calculations for the food supplies because the food supplies are ordered according to the production
period and ingredients required.
28: Where can you find out information on stock levels before you place an order for food supplies?
We can find out information on stock levels in storage before we place an order for food suppliers, stock
level information is maintained in storage in a specific stock maintaining sheets by the storage
supervisor mostly and everything is mentioned in it such as old stock, new stock, stock which are
finished, stock which are left etc. stock levels information helps to know how much quantity we need to
order and when we need to order so that we are never out of stock.
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29: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken breasts you
need to order to make 20 portions of each recipe.
Chicken in filo pastry Yield: 1 portion

Ingredients Quantity
Breast of chicken 1
Asparagus spears 2
Camembert 30 g
(additional ingredients not listed)
Chicken satay Yield: 2 portions

Bamboo skewers 6
Chicken breast 1
Rice, steamed 160 g
Quantity of chicken breasts required
________80__________-
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SECTION 3: COORDINATE KITCHEN OPERATIONS
30: Give one example of a critical limit or method of controlling hazards at each of the critical control
points.
Critical control points are located at any steps of hazards, it can be prevented, reduced and eliminated
at acceptable levels, the examples of critical controlling hazards are: testing ingredients, chilling, product
formulation control, residues, thermal processing, testing product for metal contaminants etc.
31: What are two techniques you can use to oversee a kitchen’s workflow?
The two techniques to oversee a kitchen workflow are maintaining the workflow sheet in a proper way
where everything is mentioned in a proper way so that you can supervise properly and another
technique is to oversee by person, one can personally attend the kitchen workflow and supervise and
understand what is going on and is it right or not.
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32: What are three techniques you can use to maximise the team’s efficiency?
The three techniques we can use to maximize the team efficiency are:
 The team should be led by gratitude and should share regular tasks with each other.
 Make the daily workflow more efficient.
 Communicating with each other in a proper way.
Your chef is responsible for preparing desserts for tonight’s event. They have approached you to let you
know they are running behind schedule. A delivery of pre-prepared pastry was late which delayed
preparation of the berry tarts. The ovens required to blind-bake the tarts are in use for the next 30 minutes.
It is one hour until service starts.
Answer questions 33 to 35 based on the information provided.
33: What is the cause of the delay?
The cause of the delay is because of the improper working plan and poor team work as the event was
pre scheduled it could have been done in amore proper and efficient way by working in team by making
proper listing of the ingredients required and the equipment required and doing mise en place of
everything by cutting and chopping the ingredients etc. team work is very important in these kind of work
where every body can be delegated by different people and everything will be done according to the
schedules time because everyone would have their own responsibility.
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34: As the kitchen manager, what steps can you take to control this situation and minimise delays?
As the kitchen manager, the steps I can take as the kitchen manager to control this situation and
minimise delays by delegating works to appropriate workers and distribute the works in a proper way so
that the work is done in a proper and efficient way and done in time, I would suggest them to use
different equipment which would make the work easier and efficient.
35: What personal management skills should you use when responding to and controlling this situation?
The personal management skills I should use when responding to the situation and controlling situations
like this by making the staffs of the kitchen to calm down first because when we do something is hurry,
we mess up everything, so I would suggest them to first calm down and then analyse the situation in a
proper way and then planning on how to handle the situation and I would give them my personal
suggestions as well and help them in every way possible by providing them with required equipment and
ingredients.
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SECTION 4: MONITOR THE QUALITY OF KITCHEN OUTPUTS
36: Briefly describe the difference between feed-forward and concurrent methods of control used to
monitor quality control.
Feedforward is a type of control system or is an element or pathway that passes a controlling signal
from a source in its external environment to a load anywhere in its external environment, this kind of
control is often a command signal from an external operator, it responds to its control signal in a pre-
defined way without responding to how the load reacts. In this system of control, the control is not an
error based but it is based on knowledge about the process in the form of mathematics model.
It is a system of control which takes place when the thing or activity we need to control is in working
condition or is in progress, it regulates the ongoing activities which are part of transformation process to
ensure that they are according to the organizational standards, this type of control requires a good
understanding of the specific tasks involved and the desired product expected as this control involves
regulating ongoing task, it is also called as screening control sometimes because this control involves
several checkpoints to check the progress and determine whether the tasks needs to be continued or
not or if it needs to be stopped at the moment.
37: Identify two reasons why food items must match recipes and menu descriptions.
The two reasons that the food items must match recipes and menu descriptions are: the first reason is
that it helps the customers to order according to their choice because mostly the customers order their
food according to the ingredients in the food because they might not like some ingredients and the other
reason is the recipe must match to the menu descriptions because some customers may have food
allergy or intolerance to some kind of food so the description of the menu helps them to select perfect
food for themselves so the recipes also should match with the menu descriptions.
38: Every workplace tries to ensure a consistent quality standard in their food and menu items. What are
five indicators of quality you can use to check for consistency?
Every workplace tries to ensure a consistent quality standard in their food and menu items, the five
indicators of quality that can be used to check for consistency are: the appearance of the food, the smell
of the food, the texture of the food the portion size of the food and the taste of the food, these are the
things that should be consistent, the portion size should never be changed and always checked before
serving to the guests.
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39: What are three final checks you should complete before food is served?
The three final checks that should be done before serving the food are: the appearance of the food
whether it is looking good or not, the temperature of the food serve as right or not and checking for the
taste of the food for the right amount of salt and spices.
40: Briefly describe a situation when food items have had to be adjusted to meet quality requirements
and organisational standards in your workplace or training environment.
The food adjustments to be done to meet quality requirements and organizational standards in the
workplace are the situations such as when the customers have special dietary requirements, the food
needs to be modified or the ingredients in the food items needs to be changed and sometimes according
to the standard of the organization the food items need to be changes because the food items should be
according to the standard of the organization and type of customer in the organization, so these could
be the situations when food items have had to be adjusted in the workplace.
41: What instructions did you give to your team to resolve the problem identified in questions 33 to 35?
The instructions that I gave to my team to resolve the problems where I said them to work in team and
do the work as efficiently as possible and make sure that the equipment is used in a proper way.
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Knowledge test checklist – to be completed by the assessor
Marking criteria Students

response (to be
After the Knowledge test, the student has provided authenticity for the following
completed by
questions:
the assessor)
1. You run a production kitchen preparing food for a number of health facilities and catering
businesses. Where can you find information to help you determine food production S NS
requirements?
2. How does the bulk cooking production system maintain the quality, structure and nutritional
S NS
value of food?
3. What production system would you choose if your kitchen prepares food for a restaurant or
S NS
hotel dining area offering an à la carte menu and seats 80 customers?
4. What is one factor you must consider when selecting recipes for production in any type of
S NS
kitchen environment?
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response (to be
completed by
questions:
the assessor)
5. What are you trying to achieve when preparing a workflow schedule?
S NS
6. Would a catering assistant preparing ingredients for a buffet salad bar need a food
S NS
preparation list?
7. What factors must you consider when calculating food supplies for a production period?
S NS
8. Why should you check existing stock levels before preparing orders for food supplies?
S NS
9. Which method of ordering stock is often used in organisations that have a central stores
S NS
area?
10. What is one method you can use to supervise and monitor food safety standards during a
S NS
production period?
11. How can you determine if the kitchen’s workflow needs to be adjusted during production?
S NS
12. Other than monitoring workflow and team efficiency, what other aspects of production must
S NS
be controlled during the production period?
13. At what stage of production should the quality of food items be monitored?
S NS
14. What is an important quality check you should complete when a menu item is being plated
S NS
prior to service to customers?
15. What quality indicators should an organisation use to ensure their food items are of
S NS
consistent quality at the end of the production process?
16. Do final quality checks vary depending if food is to be served, stored or despatched to
S NS
another location after production?
17. What should you make sure you do when instructing staff to make adjustments to food
S NS
items?
18. How can you ensure the kitchen team stores food safely?
S NS
19: Briefly describe four food production requirements that affect the planning processes in a
S NS
commercial kitchen.
20: List three features of the ‘fresh cook’ food production process. S NS
21: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen
that services the café, restaurant and room service. All three outlets have à la carte
menus. Most food preparation for the function rooms is also completed here. There is a
small satellite kitchen in the function area for final finishing, heating and plating. S NS
 What type(s) of in-house food production systems are suitable for this establishment?
Explain why.
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response (to be
completed by
questions:
the assessor)
22: Outline one consideration for each step in the ‘cook-chill’ food production process.
 Step 1: Receiving
 Step 2: Mise en place
 Step 3: Preparing or cooking S NS
 Step 4: Post-cooking storage
 Step 5: Reconstitution
 Step 6: Re-thermalisation
 Step 7: Serving
23: Briefly explain how your equipment and staff influence which food production system you S NS
use.
24: What are two production factors that influence recipe selection? S NS
25: List and briefly explain the five steps in developing a mise en place plan. S NS
26: Who are food preparation lists prepared for? S NS
27: Briefly explain how single and multiple production periods affect calculations for food
S NS
supplies.
28: Where can you find out information on stock levels before you place an order for food
S NS
supplies?
29: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken
breasts you need to order to make 20 portions of each recipe.
Chicken in filo pastry Yield: 1 portion

Breast of chicken 1
Asparagus spears 2
Camembert 30 g
S NS
Chicken satay Yield: 2 portions
Bamboo skewers 6
Chicken breast 1
Rice, steamed 160 g
Quantity of chicken breasts required:
30: Give one example of a critical limit or method of controlling hazards at each of the critical S NS
control points.
 Step 1: Receiving
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response (to be
completed by
questions:
the assessor)
 Step 2: Mise en place
 Step 3: Preparing or cooking
 Step 4: Post-cooking storage
 Step 5: Reconstitution
 Step 6: Re-thermalisation
 Step 7: Serving
31: What are two techniques you can use to oversee a kitchen’s workflow?
32: What are three techniques you can use to maximise the team’s efficiency? S NS
Your chef is responsible for preparing desserts for tonight’s event. They have approached you
to let you know they are running behind schedule. A delivery of pre-prepared pastry was late
which delayed preparation of the berry tarts. The ovens required to blind-bake the tarts are in
use for the next 30 minutes. It is one hour until service starts. S NS
Answer questions 33 to 35 based on the information provided.
33: What is the cause of the delay?
34: As the kitchen manager, what steps can you take to control this situation and minimise S NS
delay?
35: What personal management skills should you use when responding to and controlling
S NS
this situation?
36: Briefly describe the difference between feed-forward and concurrent methods of control
S NS
used to monitor quality control.
37: Identify two reasons why food items must match recipes and menu descriptions. S NS
38: Every workplace tries to ensure a consistent quality standard in their food and menu S NS
items. What are five indicators of quality you can use to check for consistency?
39: What are three final checks you should complete before food is served? S NS
40: Briefly describe a situation when food items have had to be adjusted to meet quality
S NS
requirements and organisational standards in your workplace or training environment.
41: What instructions did you give to your team to resolve the problem identified in questions
S NS
33 to 35?
Task outcome S NS
Assessor’s remarks
Assessor’s signature Date
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response (to be
completed by
questions:
the assessor)
Assessment date
Students signature Date
Assessment Cover Sheet: Assessment Task 2 (AT2)

Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHKOP005- COORDIANTE COOKING
OPERATIONS
Assessment Task Practical Demonstration
Due Date
AT2 Task 1- Production Plan and recipe cards
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
AT2 Task 2- Food ordering sheets
AT2 Task 3- Log
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Overall AT2 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where this
work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of
my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed and accepted my result
reliable and flexible assessment with this student, as above for this task and I am aware of my appeal
and I have provided appropriate feedback. I rights.
also declare that I have undertaken the indicated
assessment integrity checks
Google check for plagiarism  Yes
No
Check for Copying/Collusion  Yes
No
Check for Authenticity (own work)
Signature: .....................................................
 Yes No
Cheating or use of model answers
Date: ..............................................................
 Yes No
Signature: .........................................................
Date: .................................................................
Assessment task 2: Practical Demonstration
Required documents and equipment:
 ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of
ingredients defined in Appendix at the back of this tool.
 Chef Uniform. (Students to organise themselves)
 Knife Kit. (Students to organise themselves)
 Chef Equipment and tool. (ASTRAL INSTITUTE)
 Recipes. (Student must print from learner guide)
 Your trainer will organise the copy of the Session menu for kitchen class you are supervising
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Planning the assessment
- Recommended date for assessment: [Trainer to provide]

- Access all resources mentioned in required resources either printed copies or access via the internet.
- Time required for assessment: 48 hours for 12 sessions (occasions) of 4 hours each.
- You must:
o Produce all evidence as required in this assessment.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date
specified by the assessor:
- Completed Production plan for each Practical Demonstration Session including kitchen workflow
schedules, mise en place lists, food preparation list and recipe cards. (Total 12)
- Ordering sheets for each session
- Complete and sign the cover sheet for the assessment task.
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
AT2-Practical Demonstration instructions

 In this practical demonstration assessment, you are required to supervise food production
processes for a group of students from another class allocated by your trainer and monitor and
report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts)
including:
 development of:
 mise en place lists
 food preparation lists
 calculating and ordering food supplies for at least four of the types of food service styles.
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 coordinate cooking operations within commercial time constraints for food production processes,
which must include at least two of the following categories:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
You will complete this over twelve (12) sessions in the ASTRAL INSTITUTE training kitchen with access to
staff, assessor as customer.
For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session assessors will be checking your uniform for cleanliness and that you have full
uniform on prior to allowing you to begin the session.
You will discuss with your assessor which group or class you will be monitoring and you will plan the entire
production cycle for the given kitchen class or group pf students in kitchen class) from ordering to
preparation and till final product.
You will have four (4) hours to supervise the kitchen class and Assessor will set commercial time
constraints according to menu being cooked for class to reflect industry environment.
You will be provided session menu from the kitchen class you will be supervising and you must organise
recipes and complete the tasks defined below for each class
Task 1: Supervise food production processes and monitor and report on the quality of kitchen
outputs for a minimum of twelve complete service periods (shifts) including:
 development of:
1. kitchen workflow schedules
2. mise en place lists
3. food preparation lists
Plan food production requirements:

 You are required to determine food production requirements as mentioned below:
 customer requirements
 meal quantities required
 menu items
 organisational standards
 portion control
 special customer requests
 special dietary requirements
 standard recipes
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 timeframe
 type of food to be prepared
e.g. Special customer requests: Customers may request changes to
standard menu items, how a dish is cooked (fish grilled or fried)
 You are required to choose food production processes to ensure nutritional value, quality
and structure of foods. The following are the seven steps of food production process:
 receiving-
 mise en place
 preparing or cooking
 post-cooking storage
 reconstitution
 re-thermalisation
 serving
 You must select appropriate in-house food production system to meet the food production
requirements.
 You must select and collate standard recipes to meet production requirements.
e.g. For faster access, recipes and menus can be collated into categories, courses,
ingredients or cooking methods.
 You must develop a work flow schedule and mise en place plan for food production
according to the menu and food requirements.
e.g. The tasks may include:
- Selection of correct ingredients based on recipe, quality and quantity.
- Weighing and measuring of ingredients.
- Selection, assembly and preparation of all large and small equipment needed.
- Preparation of ingredients, like chopping and peeling vegetables, chopping herbs,
preparing sauces if required.
- Some plans may include ordering ingredients from suppliers or central stores.
 You must compile the production plan for each session (Total 12) either using template in
appendix 1 or in any other template (Refer given examples below).
 Production plan must include following:
 kitchen workflow schedules

 mise en place lists
 food preparation list
MISE EN PLACE PLAN1

Menu: week 2, Day 3
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Chicken and corn soup
Roast beef, roast potato and pumpkin, beans and carrots
Grilled fish, lemon butter sauce, mashed potato, beans and carrots
Fresh fruit salad, whipped cream
Apple crumble, whipped cream
Ingredient Preparation Recipe Equipment Prep time Comments
Carrots Grated Soup Food processor 30 mins
Sliced Side dish
Main course
Beans Sliced Side dish Chopping board, Knife 15 mins Use frozen?
Main course
Beef Trim, seal, Roast beef Chopping board, knife, frying 15 min prep Can be cooked,
roast main pan, oven, roasting tray 1.5 hrs cooking sliced and re
20 mins resting heated prior to
service
Fish Trim, prepare Fish main Chopping board, knife, 30 mins prep Cook just prior
on grill trays baking trays, salamander 10 mins cook to service
You must develop food preparation lists which is used for bulk cooking situations ( You can use template in
appendix 1 or similar template in example provided bewlow)
e.g.
Item Total qty. Standard Soft Finger Cut up Pureed Low fat Calorie
food control
Roast pork with apple 25 18 3 2 2
Baked fish 16 6 2 4 4
Mixed sandwich plate 8 2 3 1 2
Fruit with custard 28 16 5 5 2
Task 2: You are required to calculate and order food supplies for at least four of the types of food
service styles mentioned below:
1. à la carte
2. buffet
3. set menu
4. table d’hôte
5. bulk cooking operations
6. functions and events
7. festivals
Organise availability of supplies for food production period:
 You must calculate the required food supplies for food production period.
 You must check stores for availability and the quantity of the stocks required.
 You must purchase or order stocks. It may involve one or more of the following:
 ordering direct from suppliers
 ordering through central stock ordering system
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 personally, purchasing food supplies through an inspection and quality selection
process
 transferring stocks from central storage to food production storage area.
Task 3: coordinate cooking operations within commercial time constraints for food production
processes, which must include at least two of the following categories:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
Part A: Coordinate kitchen operations:

 You are required to supervise food production processes to ensure food safety.
 You must oversee and adjust kitchen work flow to maximise teamwork and efficiency.
e.g. Maintain proper communication skills to provide clear instructions.
 You must control production sequence of food items to enable smooth work flow and
minimise delays.
Part B: Monitor the quality of kitchen outputs:

 You are required to monitor kitchen work processes and take the necessary corrective actions
when necessary. You must at all stages of preparation and cooking, ensure the quality of food
items are not compromised with.
e.g. Coordinating use of blast chillers so food is chilled within specified critical time limits.
 You are required to check the food items match the menu descriptions and the recipes.
e.g. Checking must involve:
 customer feedback
 feedback from kitchen staff
 formal audits against organisational standards
 taste tests
 visual inspection of presentation.
 You must ensure the food items are of consistent quality and meet standards.
 You must evaluate and conduct final check on food items before they are served, stored or
dispatched from kitchen. You must ensure appropriate service ware is used if the food item is
served to the customer or the reusable item is stored in appropriate conditions.
 You must instruct all kitchen staff to adjust food items to meet quality requirements and standards.
E.g. If the plated meal is not plated or presented correctly, the relevant cook must re-plate
and present the dish again immediately so it can be served.
 You must ensure the reusable items and excess food is stored correctly and safely.
e.g. Check food safety records such as refrigerator and freezer temperature control logs
and food process time/temperature logs.
Make sure prepared food items are stored and labelled correctly with the production date
mentioned.
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Menu 1
SITHKOP005:AT2-Task1- Template Production Plan
Student Name Student ID Date
Part A-Menu Items Portion/s Reference Page
Pain au chocolat 10 2
spreads (butter, margarine, jam, 10 1
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marmalade)
Cut fruit platter 10 5
Hot main (scrambled eggs, bacon, grilled
sausage, oatmeal, grilled tomatoes,
10 3
sauteed mushroom, hash brown,
pancakes)
Juices (apple juice, orange juice) 10 8
Fruit yogurt 10 2
Part D- Workflow plan Part B-Equipment Communication

Time
Task (Description) and Priority & OHS (Who, about what?)
Dough maker was

used by using
The preparation of flour was done,
7 am (Croissant certain precautions
it was mixed with milk, water, It was discussed with the
cooking process such as checking
sugar, yeast, butter and left for chef and head chef.
was started) for the proper
resting.
working condition of
the machine.
Once the dough is rested properly,
No equipment was It was communicated with
it is kneaded again and smalls
8 am used in this the kitchen staffs and the
balls are made and the dough was
process. head chef.
covered with plastic wrap.
Rolling pin was
The cold butter was sliced in 3
used by making
parts and placed in sheets and The preparation process was
sure that it is used
8:30 am another sheet was placed in top of discussed with the head chef
in a proper way and
the butter and then beat it with and bakery chef.
knife was used in
rolling pin.
safe way.
The dough was rolled out by lightly No equipment was It was communicated with
9 am
flour on the surface. used. head chef.
The portion of chocolate to
The chocolate was prepared by Knife was used by
be placed per croissant was
9:30 am cutting with knife and then placed using proper
communicated with head
in the croissant. precautions.
chef.
Proper method was
used for the oven The amount of time and
The oven was pre heated and the
9:45 am and safety gloves temperature was discussed
croissant was baked.
was used to handle with the head chef.
the tray.
The process was done by
Knife and peeler confirming with the head
7 am (fruit platter The fruits were washed, peeled
were used using chef for the purpose of
was prepared) chopped.
safety precautions. asking the type of cut to be
done.
AUSTRALIA
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8 am (the
scrambled egg, Equipment such as
The egg and potatoes, mushroom,
sausage, oatmeal, knife, peeler, sieve It was discussed with the
flour for pancakes etc. were
hashbrown, etc. was used with head chef.
prepared.
sauteed mushroom, precautions.
pancakes etc.)
Equipment such as
The juices such as orange and The portions and time was
blender, knife peeler
8:30 (Juices) apple juices were prepared by first discussed with the head
etc. was used by
washed and then prepared. chef.
taking precautions.
The fruits were washed and The whisker was
It was discussed with head
9 am (Fruit yogurt) chopped and yogurt as prepared used using
chef and kitchen staffs.
by using whisker. precautions.
Knife was used to
It was discussed with the
The sausage was prepared and cut the sausage and
8:30 am supervisors, head chef, chef
grilled. used with
etc.
precautions.
Equipment such as
The oatmeal was prepared by It was discussed with the
pot was used by
8:30 am heating milk and then placing oats head chef and the storage
using safety
in it. supervisor.
materials.
Equipment such as
Scrambled eggs were prepared by pan was used by It was discussed with the
8 am
using butter and salt. using proper supervisors and head chef.
precautions.
Equipment such as It was discussed with the
Hash browns were made by
8:30 am pot and pan were head chef and the
boiling potatoes and then roasting.
used. supervisors.
The work flow was
Grilled tomatoes were prepared by Griller was used
9 am discussed with the head chef
using griller. with precautions.
and chef.
Sauteed mushroom was prepared Pan was used with The work flow was
9:30 am by washing and chopped and then taking proper discussed with the chef and
sauteed fried in pan. precautions. head chef.
Pan cake was
The work flow was
Pan cake was prepared by mixing prepared in pan by
10 am discussed with head chef
flour with milk, sugar etc. using proper
and chef.
precautions.
Person
Date/Time Part E- Mise en Place list Comments
responsible
The person
responsible for the
The ingredients were listed and
mise en place was All the tasks of mise en
then purchased accordingly and
the store place was done in a proper
2/27/2022 all the ingredients were washed
supervisor and the way and it was done
and prepared according to the
head chef and the efficiently in time.
required quality and quantity.
purchase
manager.
AUSTRALIA
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Person
Date/Time Part F- Food preparation list Comments
responsible
The food preparation list was The person
prepared by mentioning the responsible for
quantity required and the food preparing the food The food preparation list
02/27/2022 required and the quality of food preparation list was prepared in a proper
required and the date in which it was the head chef way.
need to be purchased or and the
delivered. supervisor.
Communication
End of service procedures Equipment
(Who, about what?)
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The communication was
The end of service procedure The equipment
done with the supervisor
was cleaning the used surface used were washed
2/27/2022 about the cleaning
in a proper way and sanitizing and dried properly
process and materials and
everything properly. and then stored.
chemicals to be used.
Post service de-brief Communication (who, about what?)
The post service de brief includes certain things such

as all the kitchen staffs, chefs and head chefs and
kitchen supervisor were there to attend the de brief All the chef, head chef and kitchen supervisors
and all the things was discussed such as how was communicated about this and discussed about
the total service period and what was the outcome of the de brief session.
the dishes prepared and what was the reaction of the
guests about the dishes.
Things to remember
 Use logical sequence for the tasks in both mise en place and cooking  Some recipes may require adjustment
 Times are for guidance, may vary depending on the recipe/s  “Clean as you go” will save you time
AUSTRALIA
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
AUSTRALIA
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AT2 PART C- Recipe Card – Ingredients
Recipe Name: Pain au

chocolat
Portion Size Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
Preparation process such
as sieving the flour, mixing
the flour with butter and dry Flour 4 cups 16 80 $2 32 160
yeast and then keeping it to
rest.
Water 1 cup 4 20 $1 4 20
Milk 1 cup 4 20 $2 8 40
Sugar 1 cup 4 20 $3 12 60
Salt 2 tsp. 8 40 $1 8 40
Instant dry yeast 1 packet 4 20 $2 8 40
Unsalted butter 3 tbsp. 12 60 $1 12 720

Sweetened
2 8 40 $1 8 40
chocolate bar
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

What are the criteria’s which needs to be considered when selecting the ingredients?
The criteria which need to be considered when selecting the ingredients are the flour should be selected by looking at its
quality, the butter should be selected by checking with its appearance and the smell, the chocolate should not smell
weird and the milk should not have spoiled smell and taste.
What steps are involved in preparing the dish?

The steps involved in preparing dish are chopping, mixing, resting, sieving etc. the mixing was done for the flour it was
mixed with butter and milk etc. chopping was done for the chocolate and resting was done for the dough.
What accompaniments/garnishes should be used?

The accompaniments such as tea coffee can be served with the dish and it can also be served with butter and jam as
well and fresh fruit and Nutella, pastry cream, pumpkin pie etc.
What adjustments should be made for special dietary / nutritional requirements?

The adjustments that should be made for special dietary / nutritional requirements are: the ingredients such as flour
should be replaced with the flour such as buckwheat etc. and the milk should be replaced with almond milk and soya
milk etc. and butter should be replaced with less calorie oil etc.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

AT2 PART C- Recipe Card - Ingredients
Recipe Name: White bread

Portion Size Outlet
as sieving the flour, mixing
the flour with lard salt and Active dry yeast 2 ounces 8 40 $1 8 40
water and then keeping it to
rest
White sugar 3 tbsp. 12 60 $1 12 60
Warm water 2 cups 8 40 $2 16 80
Lard 3 tbsp. 12 60 $1 12 60
Salt 1 tbsp. 4 20 $2 8 40
Bread flour 6 cups 24 120 $1 24 120
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

quality, the lard should be selected by checking with its appearance and the smell.

The steps involved in preparing dish are mixing, resting, sieving etc. the mixing was done for the flour it was mixed with
butter and milk etc. and resting was done for the dough.

The accompaniments such as used with the dish was jam, butter margarine etc.

should be replaced with the flour such as buckwheat etc. and yeast was replaced with baking powder etc.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Recipe Name: Brown bread

Portion Size Outlet
as sieving the whole wheat
flour, mixing the flour with Active dry yeast 2 ounces 8 40 $1 8 40
butter, salt and water and
then keeping it to rest
sugar 3 tbsp. 12 60 $1 12 60
Butter 3 tbsp. 12 60 $1 12 60
Salt 1 tbsp. 4 20 $2 8 40
Whole wheat flour 6 cups 24 120 $1 24 120
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

quality, the butter should be selected by checking with its appearance and the smell.


The accompaniments such as used with the dish was jam, butter margarine, egg etc.

should be replaced with the flour such as buckwheat etc. and sugar was replaced by honey and yeast was replaced with
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

baking powder etc.
Recipe Name: Multigrain bread

Portion Size Outlet
as sieving the whole wheat
flour, mixing the flour with Active dry yeast 2 ounces 8 40 $1 8 40
butter, salt and water and
then keeping it to rest
Honey 3 tbsp. 12 60 $1 12 60
Butter 3 tbsp. 12 60 $1 12 60
Salt 1 tbsp. 4 20 $2 8 40
Whole wheat flour 6 cups 24 120 $1 24 120
Rolled oats 1 cup 4 20 $2 8 40
Rye flour 1 cup 4 20 $2 8 40
Egg white 1 unit 4 20 $2 8 40
Bulgar 1 cup 4 20 $2 8 40
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

quality, the butter should be selected by checking with its appearance and the smell, the honey should be checked for
the good condition and the flour such as wheat flour, rye etc. should be checked for proper quality, the oats should be
checked for the date of manufacture and date of expiry.


AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The adjustments that should be made for special dietary / nutritional requirements are: the ingredients such as wheat
flour, rye etc. should be replaced with other flours such as buckwheat etc. because it can be health issue for gluten
intolerant customers, and sugar was replaced by honey and yeast was replaced with baking powder etc.
Recipe Name: Gluten free bread

Portion Size Outlet
as sieving the all-purpose
gluten free flour, mixing the
Active dry yeast 2 ounces 8 40 $1 8 40
flour with butter, salt and
water and then keeping it to
rest.
Honey 3 tbsp. 12 60 $1 12 60
Butter 3 tbsp. 12 60 $1 12 60
Salt 1 tbsp. 4 20 $2 8 40
Cream of tartar 2 tsp. 8 40 $2 16 80
Granulated sugar 2 tbsp. 8 40 $2 16 80
Egg whites 2 units 8 40 $2 16 80

All-purpose gluten
3 cups 12 60 $1 12 60
free flour blend
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the all-purpose gluten free flour should be
selected by looking at its quality, the butter should be selected by checking with its appearance and the smell, the honey
should be checked for the good quality, the egg should be checked for the cracks and good quality, cream of tartar
should be checked by its smell.


AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The adjustments that should be made for special dietary / nutritional requirements are: the ingredients such as wheat
flour, rye etc. should be replaced with other flours such as buckwheat etc. because it can be health issue for gluten
intolerant customers, and sugar was replaced by honey and yeast was replaced with baking powder etc.
Recipe Name: Cut fruit platter

Portion Size Outlet
The preparation was done
by first washing the fruits
and then peeling some
Apple 2 8 40 $1 8 40
kinds of fruits and then
cutting them in definite
shapes.
Pineapple 1 4 20 $1 4 20
Kiwi 5 20 100 $1 20 100
Banana 2 8 40 $1 8 40
Watermelon 1 4 20 $2 8 40
Cantaloupe 2 8 40 $2 8 80
Blueberries 2 pints 8 40 $1 8 40
Grapes 1 bunch 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the fruits should be selected according to
the season and should be picked up only the seasonal fruits, the fruits should be selected by looking at their appearance
and checking for the bruises and checking for the fresh smell to come from fruits.
The steps involved in preparing dish are washing, peeling, slicing, cutting and plating.

The accompaniments such as used with the dish was grilled fruit pizza, peach quinoa tabbouleh, creamy cheese fruit
pizza etc.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The adjustments that should be made for special dietary / nutritional requirements are: the fruits sometimes cannot be
good for people with some kind of health issues so the varieties of fruits should be included by keeping in mind the
special dietary requirement of customers to whom the fruit platter is being served.
Recipe Name: Scrambled eggs

Portion Size Outlet
The eggs are washed and
cracked and then mixed
Eggs 4 16 80 $1 16 80
with ingredients such as
butter, salt etc.
Half -n- half 2 cups 8 40 $1 8 40
Kosher salt 2 tsp. 8 40 $1 8 40
Black pepper ½ tsp. 2 10 $2 4 20

Fresh chopped
2 tbsp. 8 40 $1 8 40
herbs
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the eggs should be checked properly for
cracks and spoilage during the process of purchasing, the butter should be choose by properly looking at their
manufacture date and expiry date, the chopped herbs should be checked for their freshness by looking at their colour,
fresh herbs should be bright green in colour and the ingredients such as salt and pepper should be checked for their
expiry date.
The steps involved in preparing dish are cracking, mixing, frying etc.

The accompaniments which should be used with the dish are black beans, cheese, salsa, avocado etc. these
accompaniments best suits with scrambled eggs.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The adjustments that should be made for special dietary / nutritional requirements are: the customers who has egg
intolerance or who are vegan, it can be replaced with some other ingredients and customers who are health conscious
or are butter intolerance, the butter can be replaced with olive oil as well.
Recipe Name: Bacon and roast onion salad

Portion Size Outlet
by washing, peeling, Red onion 1 4 20 $1 4 20
cutting, frying etc.
Olive oil 2 tbsp. 8 40 $1 8 40
Peas 1 can 4 20 $1 4 20
Sherry vinegar 1 tsp. 4 20 $1 4 20
Dijon mustard 1 tsp. 4 20 $1 4 20

Smoked streaky
2 slices 8 40 $1 8 40
bacon
Slice of bread 1 slice 4 20 $1 4 20
Baby gem lettuce 1 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the bacon should be selected by checking it
with its appearance, the fresh bacon should be bright red on colour, the onions should be selected by looking at its
freshness, the ingredients such as salt, pepper, olive oil etc. should be checked by its date of manufacture and its expiry
date etc.
The steps involved in preparing dish are washing, chopping, frying etc.

The accompaniments which should be used with the dish are peanut butter, spinach salad etc. this goes best with
bacon.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The adjustments that should be made for special dietary / nutritional requirements are: the customers who are vegan or
are vegetarian the bacon should be replaced with potatoes or other vegetarian ingredients; the oil should be used less
and the vegetables should be used according to the dietary requirements of guests.
Recipe Name: Grilled sausage

Portion Size Outlet
by washing, peeling,
Baby Potatoes 1 pound 4 20 $2 8 40
cutting, frying, chopping
etc.
Andouille
4 16 80 $1 16 80
sausage
Chicken and
4 16 80 $1 16 80
apple sausage
Bratwurst
4 16 80 $1 16 80
sausage
Linguica sausage 2 8 40 $1 8 40
Kielbasa sausage 1 4 20 $1 4 20
Mini bell peppers 1 pound 4 20 $2 8 40
Olive oil 3 tbsp. 12 60 $1 12 60

Kosher salt
1 tsp. 4 20 $1 4 20
freshly ground
Black pepper ½ tsp. 2 10 $1 2 10
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the sausage should be checked by its date
of manufacture and date of expiry and other ingredients such as bell peppers etc. should be selected by their bright and
fresh colour which is a sign of good and fresh bell peppers, salt and pepper should also be selected by looking at its
manufacture date and expiry date.
The steps involved in preparing dish are washing, chopping, frying, peeling, cutting etc.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are mac and cheese, potato salad, coleslaw, potato chips,
grilled vegetables etc.

The adjustments that should be made for special dietary / nutritional requirements are: the sausage can be replaced with
soya beans for the vegan and vegetarians and the fat should be used less for the health-conscious persons.
Recipe Name: Oat meal

Portion Size Outlet
by washing, peeling, Rolled old
1 cup 4 20 $2 8 40
cutting, frying, chopping fashioned
etc.
Milk of choice 1 cup 4 20 $1 4 20
Water 1 cup 4 20 $1 4 20
Salt ½ tsp. 2 10 $1 2 10
Packed brown
1 tsp. 4 20 $1 4 20
sugar
Maple syrup 1 tsp. 4 20 $1 4 20
Pecans 2 tbsp. 8 40 $1 8 40
Cinnamon 1 tsp. 4 20 $1 4 20
Banana sliced 1 4 20 $1 4 20
Walnuts 2 tbsp. 8 40 $1 8 40
Ground flaxseed 1 tsp. 4 20 $1 4 20

Sliced 1 cup 4 20 $2 8 40
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

strawberries
Half-n-half 1 tsp. 4 20 $1 4 20
Honey 2 tbsp. 8 40 $2 16 80
Vanilla extract 1 tsp. 4 20 $1 4 20
Cocoa powder 2 tbsp. 8 40 $1 8 40

Creamy peanut
1 tbsp. 4 20 $2 8 40
butter
Chocolate chips 2 tsp. 8 40 $1 8 40
Roasted peanuts 1 tsp. 4 20 $1 4 20
The criteria which need to be considered when selecting the ingredients are the oats should be chose by looking at its
date of manufacture and date of expiry, the ingredients such as strawberries and bananas should be chose by looking at
its appearance and freshness, milk should be purchased by looking at its manufacture date as fresh milk is better option,
walnuts should be chosen by looking at its condition.
The steps involved in preparing dish are washing, chopping, mixing, grinding etc.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are fruit salad, coffee, tea, milk shakes etc.

The adjustments that should be made for special dietary / nutritional requirements are: the milk can be replaced with
almond milk or soya milk as some customers maybe dairy intolerant and the fruits should be as the choice of customers
and the cinnamon can be removed from the ingredients as some customers may be allergic to cinnamon.
Recipe Name: Grilled tomatoes

Portion Size Outlet
The preparation was done Firm Ripe

2 8 40 $1 8 40
by washing and grilling. tomatoes

Ground black
1 tsp. 4 20 $1 4 20
pepper
Basil leaves thinly
4 16 80 $1 16 80
sliced
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the tomatoes should be purchased by
looking at the colour and appearance of tomatoes, a fresh tomato should have bright red colour and the fresh basil
leaves should be chosen by looking at its bright green colour and the salt and pepper should be chosen by looking at the
date of manufacture and date of expiry.
The steps involved in preparing dish are washing, marinating and grilling.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are grilled meats, bread, avocado etc..

The adjustments that should be made for special dietary / nutritional requirements are: the basil should me removed if
some customers are herbs intolerant or they may have allergies with herbs and tomatoes could be replaced with
potatoes if the customer do not like to consume tomatoes or could have same health issues with tomatoes.
Recipe Name: Sauteed mushrooms

Portion Size Outlet

Olive oil 3 tbsp. 12 60 $1 12 60
by washing and grilling.
Butter 3 tbsp. 12 60 $1 12 60
Button
1 pound 4 20 $1 4 20
mushrooms
Garlic cloves
1 4 20 $1 4 20
thinly sliced
Red cooking wine 1 tbsp. 4 20 $1 4 20
Teriyaki sauce 1 tbsp. 4 20 $1 4 20
Garlic salt 1 tsp. 4 20 $2 8 40

Freshly ground
1 tsp. 4 20 $1 4 20
black pepper
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the mushrooms should be purchased by
looking at its colour and looking for bruises as bad mushrooms could be poisonous and could be a serious health issue,
the wine, salt, teriyaki sauce and black pepper should be purchased by looking at the date of expiry and date of
manufacture in a proper way.
The steps involved in preparing dish are washing, chopping, slicing and sauteing.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are grilled meats, breads, chips etc.

The adjustments that should be made for special dietary / nutritional requirements are: the mushroom could be replaced
with something else for the customer who has special dietary requirements or who has mushroom intolerant and the
butter should be replaced with almond oil and the cooking wine could be removed as some customer could not like the
tasker of wine in food.
Recipe Name: Hash brown

Portion Size Outlet
Extra virgin olive
by washing, grating and 3 tbsp. 12 60 $2 24 120
oil
then sauté fry.
Russet baking
1 pound 4 20 $1 4 20
potatoes
Salt 1 tsp. 4 20 $1 4 20
Pepper 1 tsp. 4 20 $2 8 40
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the potatoes should be checked for the
good quality and for the bruises and the oil, salt and pepper should be checked for the date of manufacture and expiry
date and they should be purchased fresh and should be used as soon as possible because there is a chance of spoilage
of potatoes.
The steps involved in preparing dish are washing, boiling, grating and shallow frying.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are eggs, bacon, ham, cheese, salmon, corned beef etc.

The adjustments that should be made for special dietary / nutritional requirements are: the potatoes could be intolerant
to some customers so it should be replaced with something else if possible and some customer may be allergen to olive
oil so it could be replaced with other oils such as almond oil, coconut oil etc.
Recipe Name: Pan cakes

Portion Size Outlet
by mixing, whisking, frying Eggs 2 8 40 $1 8 40
etc.
Milk 2 cups 8 40 $1 8 40
Vanilla essence 1 tsp. 4 20 $2 8 40
Self-rising flour 2 cups 8 40 $2 16 80
Caster sugar 1 cup 4 20 $1 4 20
Butter 1 ounce 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Maple syrup 2 tbsp. 8 40 $1 8 40
The criteria which need to be considered when selecting the ingredients are the flour should be checked for the good
quality, the milk should be checked for its date of manufacture, maple syrup, salt, sugar should be checked for its date of
manufacture and date of expiry, all the ingredients required should be purchased right before the cooking day.
The steps involved in preparing dish are mixing. Whisking, frying.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are eggs, sausage links, banana slices, strawberry syrup,
bacon, scrambled eggs etc.

The adjustments that should be made for special dietary / nutritional requirements are: the flours should be replaced with
other flours such as buckwheat flour, rye flour etc. who are intolerant to all-purpose flour, the eggs should be removed
for those customers who are vegetarians or vegans or allergic to eggs, the milk should be replaced with almond milk,
soya milk etc.
Recipe Name: Orange juice

Portion Size Outlet
by peeling the orange cover
oranges 4 16 80 $1 16 80
them cutting and blending
in juicer.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the orange should be checked for good
quality by looking at its colour and flavour.
The steps involved in preparing dish are peeling, cutting, washing, blending.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are toast, pancakes, croissant etc.

The adjustments that should be made for special dietary / nutritional requirements are: the orange could be replaced
with some other fruits because some customers may be orange allergens or intolerant.
Recipe Name: apple juice

Portion Size Outlet
by peeling the apple cover
Apples 4 16 80 $1 16 80
them cutting and blending
in juicer.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the apple should be checked for good
quality by looking at its colour and flavour.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The steps involved in preparing dish are peeling, cutting, washing, blending.

The accompaniments which should be used with the dish are toast, pancakes, croissant etc.

The adjustments that should be made for special dietary / nutritional requirements are: the apple could be replaced with
some other fruits because some customers may be orange allergens or intolerant.
Recipe Name: Fruit yogurt
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Portion Size Outlet
by cutting, washing, slicing Milk 500 ml 2000 10000 $1 2000 10000
and beating yogurt.
Apple 2 8 40 $1 8 40
Orange 2 8 40 $1 8 40
Pine apple 1 4 20 $2 8 40
Banana 2 8 40 $1 8 40
Yogurt 1 packet 4 20 $2 8 40
Strawberry/
2 cups 8 40 $1 8 40
mango pulp
Sugar 1 cup 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the fruits should be checked for the bruises
and freshness by choosing the bright colour fruits, the yogurt should be purchased by looking at their date of
manufacture and date of expiry, the sugar and the fruit pulp should be chosen by looking at its date of manufacture and
date of expiry.

The steps involved in preparing dish are peeling, cutting, slicing, beating the yogurt etc.
The accompaniments which should be used with the dish are preserved lemons, dates, dry fruits etc.

The adjustments that should be made for special dietary / nutritional requirements are: the fruits could be replaced with
other fruits because some customers may be intolerant or allergens to some kind of fruits.
Menu 2
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Roast leg of lamb 10 3

Salads 4 9
Potato and leek soup 10 8
Grilled barramundi 8 2
Hungarian potatoes 10 6
Coq au vin 10 5
Pilaf rice 10 3
Mashed potatoes 8 3
Steamed garden vegetables 8 1
Dinner rolls 10 2
Sticky date pudding 10 4
Apple pie 10 3
Carrot cake 10 1

Time
The equipment
used were chef The workflow plan was
The lamb was washed, chopped knife, oven etc. communicated with the head
7 am (roast lamb)
and marinated for preparation. which was used by chef, supervisor and kitchen
taking proper staffs.
precautions.
The equipment
The workflow plan was
Salad preparation was done by used were knife,
communicated with the head
7:30 am washing cutting and chopping the peeler etc. and they
chef, supervisor and kitchen
vegetables. were used by taking
staffs.
proper precautions.
Potato and leek soup was
prepared by chopping the leeks Equipment such as The workflow plan was
and peeling of the cover off knife, pot, slicer etc. communicated with the head
8 am
potatoes, washing them in proper were used by taking chef, supervisor and kitchen
way and then cooking them using proper precautions. staffs.
certain cooking process.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Equipment such as
Grilled barramundi was prepared knife and griller
8:30 am by marinating fish and then grilling were used by taking
it. proper safety
staffs.
precautions.
Equipment such as The workflow plan was
Different kinds of vegetables and
pot, knife etc. were communicated with the head
9 am meats are used, sliced and
used by taking chef, supervisor and kitchen
washed and then cooked.
safety precautions. staffs.
It is prepared by using bacon and Equipment such as
different other ingredients such as chef knife, pan, pot
9:30 am vegetables, all the ingredients are etc. were used by
properly washed and cleaned and taking safety
staffs.
then prepared. measures.
Equipment such as
Pilaf rice was prepared by using The workflow plan was
grater, knife, pot etc.
ingredients such as rice, communicated with the head
9:30 am were used by taking
vegetables etc. by using different chef, supervisor and kitchen
proper safety
cooking methods. staffs.
precautions.
Equipment such as
Mashed potatoes were prepared The workflow plan was
potato masher, pot
by boiling potatoes and then communicated with the head
10 am etc. were used
mixing it with butter and other chef, supervisor and kitchen
taking major
ingredients staffs.
precautions.
Equipment such as
Steamed garden vegetable was The workflow plan was
chef knife and hot
prepared by using various communicated with the head
10:30 am pot were used by
vegetables and cooking with chef, supervisor and kitchen
taking proper
boiling and sauté method. staffs.
precautions.
Equipment such as
Dinner rolls were prepared by oven, knife was
11 am mixing flour with other ingredients used by taking
and forming dough. proper safety
staffs.
precaution.
Sticky date pudding was started to Equipment such as The workflow plan was
prepare by collecting all the knife, pan etc. was communicated with the head
8 am
ingredients such as dates, milk used taking safety chef, supervisor and kitchen
etc. precautions. staffs.
Equipment such as
oven, baking tray
Apple pie was started to prepare communicated with the head
9:30 am etc. was used by
by making dough. chef, supervisor and kitchen
taking proper
staffs.
precautions.
Equipment such as
Carrot cake was started to prepare oven, baking tray, The workflow plan was
my mixing various ingredients knife, grater etc. communicated with the head
10 am
such as carrot, flour, milk, sugar was used by taking chef, supervisor and kitchen
etc. proper safety staffs.
precautions.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Person
responsible
The person
responsible for the
purchase
manager.
Person
Date/Time Part F- Food preparation list Comments
responsible
quantity required and the food preparing the food The food preparation list
02/27/2022 required and the quality of food preparation list was prepared in a proper
required and the date in which it was the head chef way.
need to be purchased or and the
delivered. supervisor.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Communication
(Who, about what?)

The end of service procedure The equipment
was cleaning the used surface used were washed
2/27/2022 about the cleaning
in a proper way and sanitizing and dried properly
process and materials and
chemicals to be used.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The post service de brief includes certain things such
as all the kitchen staffs, chefs and head chefs and
kitchen supervisor were there to attend the de brief All the chef, head chef and kitchen supervisors
and all the things was discussed such as how was communicated about this and discussed about
the total service period and what was the outcome of the de brief session.
the dishes prepared and what was the reaction of the
guests about the dishes.
Things to remember

AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Recipe Name: Roast leg of lamb

Portion Size Outlet
Trimmed bone in
by cutting, roasting, 4 pounds 16 80 $1 16 80
leg of lamb
washing etc.
Garlic cloves
4 16 80 $1 16 80
minced
Chopped fresh
1 tbsp. 4 20 $2 8 40
rosemary
Chopped fresh
1 tbsp. 4 20 $1 4 20
thyme leaves
Dijon mustard 1 tbsp. 4 20 $1 4 20
Kosher salt 1 tbsp. 4 20 $1 4 20

Ground black
2 tbsp. 8 40 $1 8 40
pepper
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the lamb should be purchased by looking at
its colour i.e., bright red colour and other ingredients such as chopped rosemary should be selected by checking its
freshness.

The steps involved in preparing dish are chopping, peeling, roasting etc.

The accompaniments which should be used with the dish are whole roasted carrots, rosemary roasted potatoes, melted
onions, Sumac fries with garlic feta labneh etc.

The adjustments that should be made for special dietary / nutritional requirements are: the lamb can be replaced with
other meats as per special dietary requirements or can be replaced with soya beans, the rosemary and thyme can be
removed for those customers who are allergens to rosemary and thyme or intolerant.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Recipe Name: Vegetable salad

Portion Size Outlet
by cutting, boiling, frying Cucumber 3 cups 12 60 $1 12 60
etc.
Carrots 1 cup 4 20 $1 4 20
Onions 1 cup 4 20 $1 4 20
Tomato 1 cup 4 20 $1 4 20
Beetroot 1 cup 4 20 $1 4 20
Cabbage 1 cup 4 20 $1 4 20
Green chilli 1 4 20 $1 4 20
Salt 1tsp. 4 20 $1 4 20
Lemon juice 1 tsp. 4 20 $1 4 20

Mint leaves
8 32 160 $1 32 160
chopped
Coriander leaves 2 tbsp. 8 40 $1 8 40
Extra virgin olive
1 tsp. 4 20 $1 4 20
oil
Yellow mustard 1 tsp. 4 20 $1 4 20
Sesame seeds 1 tsp. 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the vegetables should be purchased by
looking at its colour, fresh vegetables should be bright in colour and other ingredients such as olive oil, sesame seed
should be purchased by looking at its date of manufacture and date of expiry etc.
The steps involved in preparing dish are chopping, sauté frying, boiling etc.

The accompaniments which should be used with the dish are fruits, cheese, poultry, fish, croutons, nuts and seeds etc.

The adjustments that should be made for special dietary / nutritional requirements are: the vegetables could be replaced
by other vegetables because customers could have some allergens and food intolerant and they could have serious
health issues.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Recipe Name: Potato and leek soup

Portion Size Outlet
by chopping, cutting, Unsalted butter 3 tbsp. 12 60 $1 12 60
peeling, frying, boiling etc.
Leeks (white and
light green parts 4 16 80 $1 16 80
only)
Garlic cloves 3 12 60 $1 12 60
Yukon gold
2 pounds 8 40 $1 8 40
potatoes
Chicken or
7 cups 28 140 $1 28 140
vegetable broth
Bay leaves 2 8 40 $1 8 40
Fresh thyme 3 sprigs 12 60 $1 12 60
Salt 1 tsp. 4 20 $1 4 20
Ground black
1 tbsp. 4 20 $1 4 20
pepper
Heavy cream 1 cup 4 20 $1 4 20
Finely chopped
1 cup 4 20 $1 4 20
chives
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the leeks should be chose by looking at the
colour of leeks and choosing the brightest green colour leeks, the potato should be checked for the bruises while
purchasing, salt, pepper should be checked for the date of manufacture and date of expiry, and other ingredients such
as chicken broths should be checked by its appearance and its smell for choosing the fresh chicken broth.
The steps involved in preparing dish are chopping, slicing, cutting, washing, simmering etc.

The accompaniments which should be used with the dish are ham sandwiches, chicken legs, garlic bread etc. the soup
when served with these dishes enhances the taste more and tastes good.

The adjustments that should be made for special dietary / nutritional requirements are: some customers may be
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

allergens to leek so leek could be replaced with something else such as spinach and some customers may be vegan or
vegetarians so chicken broth could be replaced with vegetable broth.
Recipe Name: Grilled Barramundi

Portion Size Outlet
Fillets fresh
by chopping, cutting, frying 2 8 40 $1 8 40
barramundi fish
etc.
Salt 1 tsp. 4 20 $1 4 20
Lemon 1 tsp. 4 20 $1 4 20
Dried oregano 1 tsp. 4 20 $2 8 40
Black pepper 1 tsp. 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the fish should look fresh and should smell
fresh, the fish not have weird kind of smell, other ingredients such as salt and pepper and oregano should be checked
for the date of manufacture and date of expiry.
The steps involved in preparing dish are chopping, slicing, cutting, washing and sauté fry.

The accompaniments which should be used with the dish are garlic and herbs, fried rice etc. the grilled barramundi when
served with these dishes enhances the taste more and tastes good.

allergens to fish or could have food intolerance so it could be replaced with something else, some customers may not
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

like the taste or smell of oregano so it could be removed.
Recipe Name: Hungarian Goulash

Portion Size Outlet
by chopping, cutting, frying Medium onions 2 8 40 $1 8 40
etc.
Butter 2 tsp. 8 40 $1 8 40
Caraway seeds 1 tsp. 4 20 $1 4 20
Paprika 2 tbsp. 8 40 $1 8 40
Flour 1 cup 4 20 $1 4 20
Stewing beef 1 pound 4 20 $1 4 20
Beef broth 2 cups 8 40 $1 8 40
Diced tomatoes 1 cup 4 20 $1 4 20
Salt 1 tsp. 4 20 $1 4 20
Pepper 1 tsp. 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the beef should be bright red in colour to be
fresh so at the time of purchase one should look for the bright red colour for the beef, while selecting tomatoes one
should look for bright red colour for the tomatoes to be fresh, the beef broth should have good smell and good
appearance and the flour should be fresh and good in texture.
The steps involved in preparing dish are chopping, slicing, cutting, washing, simmering etc.

The accompaniments which should be used with the dish are garlic bread, dinner rolls, roasted vegetables etc. the
Hungarian goulash when served with these dishes enhances the taste more and tastes good.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

vegetarians or vegan so the beef should be replaced by other ingredients such as tofu or soya chunks or some may not
consume beef but consume chicken so the beef could be replaced with chicken.
Recipe Name: Coq au vin

Portion Size Outlet
by chopping, cutting, frying, Olive oil 2 tbsp. 8 40 $1 8 40
steaming etc.
Bacon and
4 ounces 16 80 $1 16 80
pancetta diced
Chicken 2 pounds 8 40 $1 8 40

Freshly ground
1 tsp. 4 20 $1 4 20
pepper
Carrots cut
1 pound 4 20 $1 4 20
diagonally
Yellow onion
1 4 20 $1 4 20
sliced
Chopped garlic 1 tsp. 4 20 $1 4 20
Brandy 1 cup 4 20 $1 4 20
Dry red wine 1 bottle 4 20 $1 4 20
Chicken stock 1 cup 4 20 $1 4 20

Fresh thyme
10 40 200 $1 40 200
sprigs
All-purpose flower 1 tbsp. 4 20 $1 4 20

Frozen small
1 pound 4 20 $1 4 20
whole onions
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Cremini
1 pound 4 20 $1 4 20
mushrooms
The criteria which need to be considered when selecting the ingredients are the chicken should be selected by the light
pink to white in colour as this defined the freshness of the chicken, the bacon should be selected by its bright red colour,
the vegetables such as onions, mushrooms should be selected by checking the moulds in it or any other spoilage signs
of them and the ingredients such as brandy, wine etc. should be selected by checking their date of manufacture and
date of expiry.
The steps involved in preparing dish are chopping, slicing, cutting, washing, steaming etc.

The accompaniments which should be used with the dish are steamed basmati rice, roasted root vegetables, pasta,
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

roasted cauliflowers, green beans and asparagus etc. the Coq au vin when served with these dishes enhances the taste
more and tastes good.

vegetarians or vegan so the chicken should be replaced by other ingredients such as tofu or soya chunks or some may
not consume brandy and wine so it should be removed from the dish.
Recipe Name: Pilaf rice

Portion Size Outlet
by chopping, cutting, frying, White rice 2 cups 8 40 $1 8 40
steaming etc.
Extra virgin olive
2 tbsp. 8 40 $1 8 40
oil
Chopped green
1 cup 4 20 $1 4 20
onions
Chopped celery 1 cup 4 20 $1 4 20
Chicken or
4 cups 16 80 $1 16 80
vegetable stock
Kosher salt 2 tbsp. 8 40 $1 8 40
Freshly ground
1 tsp. 4 20 $1 4 20
pepper
Cayenne 1 tsp. 4 20 $1 4 20
Chopped fresh
1 cup 4 20 $1 4 20
parsley
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the rice should be checked for the good
quality, the celery should be selected by its fresh green bright colour, parsley should be fresh bright green in colour and
other ingredients such as salt and pepper should be checked for the date of manufacture and date of expiry.
The steps involved in preparing dish are chopping, slicing, cutting, washing, steaming etc.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are chicken and vegetables or fish etc. the pilaf rice when

vegetarians or vegan so the chicken broth should be replaced by other ingredients such vegetable broths and some may
do not like or are allergens to celery and parsley so it should be removed from the ingredient.
Recipe Name: Mashed potatoes

Portion Size Outlet
by chopping, cutting, Potatoes 5 pounds 20 100 $1 20 100
boiling, mashing etc.
Garlic cloves 2 large 8 40 $1 8 40
Sine sea salt 1 tsp. 4 20 $1 4 20
Butter 6 tbsp. 24 120 $1 24 120
Whole milk 1 cup 4 20 $1 4 20
Cream cheese 4 ounces 16 80 $1 16 80

Chopped fresh
2 tbsp. 8 40 $1 8 40
chives
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the potatoes should be chose by looking at
its freshness and it should not have bruises which is sign of spoilage of potatoes, the milk should be checked for
freshness, it should not have weird smell which is sign of spoilage of milk, other ingredients such as chives should be
checked for freshness by choosing bright green colour chives.
The steps involved in preparing dish are chopping, slicing, cutting, boiling, mashing etc.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are steamed meatloaf with oatmeal, fried chicken, balsamic
pork chops, filet mignon etc. the mashed potatoes when served with these dishes enhances the taste more and tastes
good.

intolerant to butter so it should be replaced with less fat ingredients.
Recipe Name: Steamed garden vegetables

Portion Size Outlet
by chopping, cutting, Carrots 3 12 60 $1 12 60
boiling, mashing etc.
Asparagus 8 spears 32 160 $1 32 160
Cauliflower head 2 8 40 $1 8 40
Broccoli head 1 4 20 $1 4 20
Sesame Chile oil 1 tbsp. 4 20 $1 4 20
Olive oil 1 tsp. 4 20 $1 4 20
Red pepper flakes 1 tsp. 4 20 $1 4 20
Lemon juice 1 tsp. 4 20 $1 4 20
Ground pepper 1 tsp. 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the vegetables should be selected with their
bright colours, the vegetables should be checked for bruises which is sign of spoilage, the salt and pepper and chilli
flakes should be checked for the date of manufacture and date of expiry properly.
The steps involved in preparing dish are chopping, slicing, cutting, boiling and sauté fry.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are mashed potatoes, fruits etc. the steamed vegetables when

The adjustments that should be made for special dietary / nutritional requirements are: some customers may not like
some kind of vegetables, so it should be removed.
Recipe Name: Dinner rolls

Portion Size Outlet
by mixing, resting and Whole milk 1 cup 4 20 $1 4 20
baking.
Yeast 2 tbsp. 8 40 $1 8 40
Granulated sugar 2 tbsp. 8 40 $1 8 40
Egg 1 4 20 $1 4 20
Unsalted butter 1 cup 4 20 $1 4 20
Salt 1 tsp. 4 20 $1 4 20
All- purpose flour 3 cups 12 60 $1 12 60
Honey 1 tbsp. 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the flour should be checked for good quality,
the yeast should be checked for date of manufacture and expiry as the yeast will not work if it is of late date and the egg
should be checked for the cracks and spoilage as the bad quality eggs smell weird and bad, the milk should be checked
for proper quality, honey should be checked for proper date.
The steps involved in preparing dish are mixing, resting and baking.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are coffee, tea, marmalade, butter etc. the steamed
vegetables when served with these dishes enhances the taste more and tastes good.

The adjustments that should be made for special dietary / nutritional requirements are: some customers may be gluten
intolerant so the flour should be replaced with buckwheat, egg should be removed from the dish for the customers who
are allergic to eggs and for vegan and vegetarian customers.
Recipe Name: Sticky date pudding

Portion Size Outlet
by mixing, resting and Pitted dates 10 40 200 $1 40 200
baking.
Baking soda 1 tsp. 4 20 $1 4 20
Boiling water 1 cup 4 20 $1 4 20
Brown sugar 1 cup 4 20 $1 4 20
Eggs 2 8 40 $1 8 40
Plain flour 4 cups 16 80 $1 16 80
Baking powder 1 tsp. 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

the baking soda should be checked for date of manufacture and expiry as the baking soda will not work if it is of late
date and the egg should be checked for the cracks and spoilage as the bad quality eggs smell weird and bad, the milk
should be checked for proper quality, dates should be checked for the freshness.
The steps involved in preparing dish are mixing, resting and baking.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are ice-cream, fresh fruits etc. the Sticky date pudding when

are allergic to eggs and for vegan and vegetarian customers.
Recipe Name: Apple pie

Portion Size Outlet
by mixing, resting and Sugar 2 cups 8 40 $1 8 40
baking, peeling, slicing etc.
Brown sugar 1 cup 4 20 $1 4 20
All-purpose flour 1 cup 4 20 $1 4 20
Ground cinnamon 1 tsp. 4 20 $1 4 20
Ground ginger 1 tsp. 4 20 $1 4 20
Ground nutmeg 1 tsp. 4 20 $1 4 20

Thinly sliced
6 cups 32 120 $1 32 120
peeled tart apples
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Lemon juice 1 tbsp. 4 20 $1 4 20
Dough for double
1 4 20 $1 4 20
crust pie
Butter 1 tsp. 4 20 $1 4 20
Egg white 1 large 4 20 $1 4 20
the egg should be checked for the cracks and spoilage as the bad quality eggs smell weird and bad, the milk should be
checked for proper quality, other ingredients such as cinnamon, nutmeg should be selected by looking at its freshness.
The steps involved in preparing dish are mixing, resting and baking, slicing.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The accompaniments which should be used with the dish are ice cream, whipped cream, coconut yogurt etc. the apple
pie when served with these dishes enhances the taste more and tastes good.

are allergic to eggs and for vegan and vegetarian customers, some customers may be cinnamon and nutmeg
intolerance or may not like the taste so these ingredients could be removed from the dish.
Recipe Name: Carrot cake

Portion Size Outlet
by mixing, resting and Vegetable oil 3 tbsp. 12 60 $1 12 60
baking, peeling, slicing etc.
Natural yogurt 4 tbsp. 16 80 $1 16 80
Eggs 4 large 16 80 $1 16 80
Vanilla extract 1 tsp. 4 20 $1 4 20
Orange zested 1 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Self- rising flour 3 cups 12 60 $1 12 60
Muscovado sugar 2 cups 8 40 $1 8 40
Ground cinnamon 2 tbsp. 8 40 $1 8 40

Fresh nutmeg
1 4 20 $1 4 20
grated
Carrots grated 3 12 60 $1 12 60
Raisin 2 tsp. 8 40 $1 8 40
Walnuts or
pecans roughly 3 tsp. 12 60 $1 12 60
chopped
the egg should be checked for the cracks and spoilage as the bad quality eggs smell weird and bad, the milk should be
checked for proper quality, other ingredients such as carrot should be checked by its colour for freshness, a fresh carrot
should have bright red colour.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The steps involved in preparing dish are mixing, resting and baking, slicing.

The accompaniments which should be used with the dish are ice milk shakes, coffee, tea etc. the carrot cake when

are allergic to eggs and for vegan and vegetarian customers, some customers may be raisins and almond intolerance or
may not like the taste so these ingredients could be removed from the dish.
Menu 3
Gazpacho 10 2
Minestrone 10 1
Caesar salad 10 5
Cucumber salad 10 3
Tandoori Murgh 10 8
BBQ chicken wings 10 2
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Coconut poached salmon with Asian
10 8
greens
Osso Bucco 10 6
Gnocchi Italienne 10 2
Apple pie 10 1
Creme caramel 10 1

Time
Equipment such as
The ingredients were washed It was communicated with
knife, pan and pot
6 am (Gazpacho) chopped and then prepared, head chef and chef and
were used by taking
ingredients such as vegetables. other kitchen staffs.
safety precautions.
Equipment such as
chef knife, pot was It was communicated with
6:30 am All the ingredients were washed
used by taking head chef and chef and
(minestrone) and prepared.
measure safety other kitchen staffs.
precautions.
Equipment such as
All the vegetables were washed It was communicated with
7 am (Caesar chef knife was used
and then chopped and mixed with head chef and chef and
salad) by taking safety
different other ingredients. other kitchen staffs.
precautions.
Equipment such as
It was communicated with
7:30 (cucumber Cucumber was washed and chef knife was used
head chef and chef and
salad) chopped and then prepared. by taking major
other kitchen staffs.
safety precautions.
Equipment such as
knife, tandoor was It was communicated with
8 am (Tandoori The chicken was marinated and
murgh) then prepared in tandoor.
major safety other kitchen staffs.
precautions.
Equipment such as
The chicken wings were washed
knife, griller was It was communicated with
8;30 am (BBQ and cleaned first and then
chicken wings) marinated with different herbs and
spices and then prepared.
precautions.
Equipment such as
9 am (coconut All the ingredients such as coconut knife and grater It was communicated with
poached salmon and salmons were cleaned and were used by taking head chef and chef and
with Asian greens) prepared. major safety other kitchen staffs.
precautions.
9:30 am (Osso All the ingredients were washed Equipment such as It was communicated with
Bucco) and prepared. knife, chopper etc. head chef and chef and
was used by taking other kitchen staffs.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

major safety
precautions.
Equipment such as
The ingredients such as flour pot, pan, knife etc. It was communicated with
10 am (Gnocchi
meats everything was made ready was used by taking head chef and chef and
Italienne)
and then the dish was prepared. major safety other kitchen staffs.
precautions.
Equipment such as
baking pan, knife, It was communicated with
10:30 am (Apple Ingredients such as apple, flour etc
oven etc. was used head chef and chef and
pie) was prepared.
taking major safety other kitchen staffs.
precautions.
Equipment such as
pot, pan etc. was It was communicated with
11 am (Crème Ingredients such as milk, egg etc.
Caramel) were prepared.
precautions.
Person
responsible
The person
responsible for the
purchase
manager.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Person
Part F- Food preparation list Comments
Date/Time responsible

quantity required and the food preparing the food The food preparation list was
02/27/2022
required and the quality of food preparation list was prepared in a proper way.
required and the date in which it the head chef and
need to be purchased or delivered. the supervisor.
Communication
(Who, about what?)

The end of service procedure was The equipment
cleaning the used surface in a used were washed
2/27/2022 about the cleaning process
proper way and sanitizing and dried properly
and materials and chemicals
to be used.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The post service de brief includes certain things such as

all the kitchen staffs, chefs and head chefs and kitchen
All the chef, head chef and kitchen supervisors
supervisor were there to attend the de brief and all the
communicated about this and discussed about the
things was discussed such as how was the total service
de brief session.
period and what was the outcome of the dishes prepared
and what was the reaction of the guests about the dishes.
Things to remember

AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Recipe Name: Gazpacho

Portion Size Outlet
by washing, peeling, Rice tomatoes 6 24 120 $1 24 120
simmering etc.
Red onion finely
1 4 20 $1 4 20
chopped
Cucumber 1 4 20 $1 4 20
Red and green
red pepper 1 4 20 $1 4 20
chopped
Celery chopped 2 ribs 8 40 $1 8 40
Fresh parsley
2 tbsp. 8 40 $1 8 40
chopped
Fresh chives
2 tbsp. 8 40 $1 8 40
chopped
Garlic cloves
1 4 20 $1 4 20
minced
Tomato juice 2 cups 8 40 $1 8 40
Red wine vinegar 1 cup 4 20 $1 4 20

Extra virgin olive
1 cup 4 20 $1 4 20
oil
Worcestershire
1 tsp. 4 20 $1 4 20
sauce
Sugar 2 tsp. 8 40 $1 8 40
Salt 1 tsp. 4 20 $1 4 20
Pepper 1 tsp. 4 20 $1 4 20
Tobacco sauce 6 drops 24 120 $1 24 120
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the tomatoes should be selected by looking
at their colours and should choose the brightest red colour tomatoes which is the sign of healthy and good quality
tomatoes, other ingredients such as tobacco sauce, Worcestershire sauce, salt and pepper etc. Should be checked for
their date of manufacture and date of expiry.
The steps involved in preparing dish are washing, peeling, chopping, slicing and simmering.

The accompaniments which should be used with the dish are crusty French bread, grilled chorizo kebabs, herby chicken
skewers, cheesy spinach quiche etc. the Gazpacho when served with these dishes enhances the taste more and tastes
good.
The adjustments that should be made for special dietary / nutritional requirements are: some customers may have
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

allergy or intolerant of ingredients in the dish such as Worcestershire sauce, tobacco sauce etc. so the ingredients
should be replaced with some other ingredients or should be removed from the dish.
Recipe Name: Minestrone soup

Portion Size Outlet
Extra virgin olive
by washing, peeling, 4 tbsp. 16 80 $1 16 80
oil
simmering etc.
Yellow onion 1
4 20 $1 4 20
chopped medium
Carrots peeled 2
8 40 $1 8 40
and chopped mediums
Ribs celery 2
8 40 $1 8 40
chopped mediums
Tomato paste 1 cup 4 20 $1 4 20
Chopped
seasonal
vegetables
2 cups 8 40 $1 8 40
(potatoes,
zucchini, green
beans)
Dried oregano 1 tsp. 4 20 $1 4 20
Dried thyme 1 tsp. 4 20 $1 4 20

1 large
Diced tomatoes 4 20 $1 4 20
can
Vegetable broth 4 cups 16 80 $1 16 80
Water 2 cups 8 40 $1 8 40
Fine sea salt 1 tsp. 4 20 $1 4 20
Bay leaves 2 8 40 $1 8 40
Red pepper flakes ½ tsp. 2 10 $1 2 10

Ground black
1 tsp. 4 20 $1 4 20
pepper
Small shell pasta 1 cup 4 20 $1 4 20
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Northern beans 1 can 4 20 $1 4 20
Baby spinach 2 cups 8 40 $1 8 40

Grates parmesan
3 tbsp. 12 60 $1 12 60
cheese
The criteria which need to be considered when selecting the ingredients are the vegetables should be selected by
looking at their appearance, the bright colours vegetables should be purchased as it is the sign of freshness of
vegetables, the pasta should be selected by looking at the condition of pasta, it should be bright yellow in colour to be
fresh and other ingredients such as salt, pepper and canned products should be checked for their date of manufacture
and date of expiry.
The steps involved in preparing dish are washing, peeling, chopping, slicing and simmering.

The accompaniments which should be used with the dish are fresh vegetables, pasta, rice etc. the Minestrone soup
when served with these dishes enhances the taste more and tastes good.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

allergy or intolerant of ingredients in the dish such as Zucchini, baby spinach etc. or may not like the taste, so the
ingredients should be replaced with some other ingredients or should be removed from the dish.
Recipe Name: Caesar salad

Portion Size Outlet
by washing, peeling, French baguette 2 8 40 $1 8 40
slicing.
Extra virgin olive
3 tbsp. 12 60 $1 12 60
oil
Minced garlic 2 small 8 40 $1 8 40
Grated parmesan 2 tbsp. 8 40 $1 8 40

Garlic cloves
2 8 40 $1 8 40
minced
Dijon mustard 2 tsp. 8 40 $1 8 40
Worcestershire
1 tsp. 4 20 $1 4 20
sauce
Fresh lemon juice 2 tsp. 8 40 $1 8 40
Red wine vinegar 1 tsp. 4 20 $1 4 20
Sea salt 1 tsp. 4 20 $1 4 20
Black pepper 1 tsp. 4 20 $1 4 20

Large romaine
2 8 40 $1 8 40
lettuce
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

The criteria which need to be considered when selecting the ingredients are the French baguette should be selected by
looking at its texture and appearance, it should be soft and smell fresh, the lettuce should have bright green colour to be
fresh and the sauce such as Dijon mustard sauce, Worcestershire sauce etc. should be checked for their date of
manufacture and date of expiry.
The steps involved in preparing dish are washing, peeling, chopping, slicing and mixing.

The accompaniments which should be used with the dish are bruschetta or garlic bread etc. the Caesar salad when
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

allergy or intolerant of ingredients in the dish such parmesan cheese and Worcestershire sauce so these ingredients
should be excluded from the dish.
Extra space for notes:
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

PRACTICAL DEMONSTRATION LOG- TASK 2
LOG INSTRUCTIONS
Your assessor will do the following:
 Observe you in ASTRAL INSTITUTE kitchen while you supervise food production processes and monitor and rep
minimum of twelve complete service periods (shifts) including development of kitchen workflow schedules, mis en p
 Observe you while you calculate and order food supplies for at least four types of food service styles.
 Observe while you coordinate cooking operations within commercial time constraints for food production processes.
 Observe you over a period while you learn and use various skills/tasks.
 Ensure that you can consistently perform all tasks multiple times satisfactorily.
 Decide when you are competent at all tasks.
 Regularly enter the log’s details into the LMS or hard copy to enable you to track your progress.
You are required to do the following:

 You must supervise food production processes and monitor and report on the quality of kitchen outputs for a min
(shifts) including development of kitchen workflow schedules, mis en place lists and food preparation lists in ASTRA
 Observe you while you calculate and order food supplies for at least four types of food service styles.
 Observe while you coordinate cooking operations within commercial time constraints for food production processes.
 Use standard recipe for the session menu. (Print from Learner’s Guide for the unit)
 Consistently perform all tasks multiple times satisfactorily.
 Your assessor will submit results of your practical demonstration tasks via the LMS.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 1
Learner name: Date:
Food service style Food supplies Food production process Documenta
 À la carte Calculate and order food  Bulk cooking  Kitchen w

 Buffet supplies for service  Cook-chill for extended life schedule
 Set menu period.  Cook-chill for five-day shelf  Mise en p
 Table d’hote life  Food pre
 Bulk cooking operations  Yes  Cook-freeze list
 Functions and events  No  Fresh cook
 Festivals
Assessor feedback
Learner feedback
Occasion 2
Learner name: Date:

 Festivals
Assessor feedback
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 2
Learner name: Date:
Learner feedback
Occasion 3
Learner name: Date:

 Festivals
Assessor feedback
Learner feedback
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 4
Learner name: Date:

 Festivals
Assessor feedback
Learner feedback
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 5
Learner name: Date:

 Festivals
Assessor feedback
Learner feedback
Occasion 6
Learner name: Date:

AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 6
Learner name: Date:

 Festivals
Assessor feedback
Learner feedback
Occasion 7
Learner name: Date:

 Festivals
Assessor feedback
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 7
Learner name: Date:
Learner feedback
Occasion 8
Learner name: Date:

 Festivals
Assessor feedback
Learner feedback
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 9
Learner name: Date:

 Festivals
Assessor feedback
Learner feedback
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 10
Learner name: Date:

 Festivals
Assessor feedback
Learner feedback
Occasion 11
Learner name: Date:

AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Occasion 11
Learner name: Date:
 Festivals
Assessor feedback
Learner feedback
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Skills Observation Checklist
Session 1 Session 2 Session 3 Session 4
Tasks and skills
Observable skills/tasks the Satisfactory Satisfactory Satisfactory Satisfactory
learner is required to
Yes No Yes No Yes No Yes No
demonstrate
 Students are required to complete the following tasks:
 Stage 1: Plan food production requirements:
Student determines food
production requirements. It
must include:
 customer
requirements
 meal quantities
required
 menu items
 organisational
standards
 portion control
 special customer
requests
 special dietary
requirements
 standard recipes
 timeframe
 type of food to be
prepared.
Student supervises food

production processes and
monitor and report on the
quality of kitchen outputs for a
minimum of twelve complete
service periods (shifts)
including development of:
 kitchen workflow
schedules
 mise en place lists
 food preparation lists
Student chooses food

production processes to
ensure nutritional value,
quality and structure of foods.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
learner is required to Yes No Yes No Yes No Yes No
demonstrate
Student selects appropriate in-
house food production system
to meet food production
requirements.
Student selects and collates

standard recipes for use of
food production personnel.
Students prepares a work flow

schedule and mise en place
plan for food production
according to menu and food
volume requirements.
Student develops food

preparation lists for use of
Stage 2: Organise availability of supplies for food production period.
Student calculates required

food supplies for food
production period.
Student checks stores for

availability and quantity of
required stocks.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
Student orders or purchases
additional stock. Ordering or
purchasing of stock may
involve one or more of the
following:
 ordering direct from

suppliers
 ordering through
central stock ordering
system
 personally,
purchasing food
supplies through an
inspection and quality
selection process
 transferring stocks
from central storage
to food production
storage area.
Student calculates and orders

food supplies for at least four
types of food service styles as
mentioned below:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking
operations
 functions and events
 festivals
Stage 3- Coordinate kitchen operations

ensure food safety.
Student oversees and adjusts

kitchen work flow to maximise
teamwork and efficiency.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
Student controls production
sequence of food items to
enable smooth work flow and
minimise delays.
Stage 4- Monitor the quality of kitchen outputs.

Student monitors kitchen work
processes at all the stages of
preparation and cooking to
ensure quality of food items.
Student checks that items

match the recipes and menu
descriptions. Checking
involves:
 customer feedback
 feedback from
kitchen staff
 formal audits against
organisational
standards
 taste tests
 visual inspection of
presentation.
Student ensures that food

items are of consistent
quality and meet
organisational standards.
Student conducts final check
on food items before they are
served, stored or dispatched
from kitchen.
Student instructs kitchen staff

to adjust food items to meet
quality requirements.
The learner supervises safe

storage of food.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
Satisfactory Satisfactory Satisfactory Satisfactory
Final Outcome:
_ _/_ _ _/_ _ _/_ _ _/_ _/_ _ _/_ _/_ _ _ _/_ _/_ _ _/_ _/_ _ _/_ _/_
_/_ _ _ _/_ _ _ _/_ _ _ ___ __ ___ ___ ___
Date of demonstration: _ _ _

Tasks and skills
learner is required to
demonstrate
Students are required to complete the following tasks:

Stage 1: Plan food production requirements:
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
Student determines food
production requirements. It
must include:
 customer
requirements
 meal quantities
required
 menu items
 organisational
standards
 portion control
 special customer
requests
 special dietary
requirements
 standard recipes
 timeframe
 type of food to be
prepared.

production processes and
monitor and report on the
quality of kitchen outputs for a
minimum of twelve complete
service periods (shifts)
including development of:
 kitchen workflow
schedules
 mise en place lists
 food preparation lists
Student chooses food

ensure nutritional value,
quality and structure of foods.
Student selects appropriate in-

house food production system
to meet food production
requirements.
Student selects and collates

standard recipes for use of
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
Students prepares a work flow
schedule and mise en place
plan for food production
according to menu and food
volume requirements.
Student develops food

preparation lists for use of
Stage 2: Organise availability of supplies for food production period.
Student calculates required

food supplies for food
production period.
Student checks stores for

availability and quantity of
required stocks.
Student orders or purchases

additional stock. Ordering or
purchasing of stock may
involve one or more of the
following:
 ordering direct from

suppliers
 ordering through
central stock ordering
system
 personally,
purchasing food
supplies through an
inspection and quality
selection process
 transferring stocks
from central storage
to food production
storage area.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
Student calculates and orders
food supplies for at least four
types of food service styles as
mentioned below:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking
operations
 functions and events
 festivals
Stage 3- Coordinate kitchen operations

ensure food safety.
Student oversees and adjusts

kitchen work flow to maximise
teamwork and efficiency.
Student controls production

sequence of food items to
enable smooth work flow and
minimise delays.
Stage 4- Monitor the quality of kitchen outputs.

Student monitors kitchen work
processes at all the stages of
preparation and cooking to
ensure quality of food items.
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
Student checks that items
match the recipes and menu
descriptions. Checking
involves:
 customer feedback
 feedback from
kitchen staff
 formal audits against
organisational
standards
 taste tests
 visual inspection of
presentation.
Student ensures that food

items are of consistent
quality and meet
organisational standards.
Student conducts final check
on food items before they are
served, stored or dispatched
from kitchen.
Student instructs kitchen staff

to adjust food items to meet
quality requirements.
The learner supervises safe

storage of food.
Satisfactory Satisfactory Satisfactory Satisfactory
Final Outcome:
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Tasks and skills
demonstrate
_ _/_ _ _/_ _ _/_ _ _/_ _/_ _ _/_ _/_ _ _ _/_ _/_ _ _/_ _/_ _ _/_ _/_
_/_ _ _ _/_ _ _ _/_ _ _ ___ __ ___ ___ ___
Date of demonstration: _ _ _
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

This Page is left Blank Intentionally
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

AT2-Practical Assessment - Overall Result
Has it been completed and

AT2 Assessment Tasks Satisfactory
attached?
(AT2 -Task 1) Production Plan YES NO YES NO

and recipe cards
(AT2-Task2) food ordering YES NO YES NO

sheets
(AT2-Task3) Completed log for YES NO YES NO
12 occasions
Overall outcome of the assessment Satisfactory Not satisfactory
Feedback to Student
Student Signature Date
Assessor Signature Date
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Appendix1- Assessment resource in ASTRAL
INSTITUTE Kitchen
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen Located at
Kitchen Address with serving internal staff and students as customers and during assessment student will
have access to following resources in the Kitchen:
 fixtures and large equipment:
 commercial grade work benches (1.5 m/person)
 commercial refrigeration facilities:
 cool room
 freezer
 fridge
 designated storage areas for dry goods and perishables
 recording systems
 storage facilities:
 containers for hot and cold food
 shelving
 trays
 small equipment:
 thermometers
 tongs and serving utensils
 diverse and comprehensive range of perishable food supplies for commercial cookery or catering
operations
 organisational specifications:
 commercial cleaning schedules
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 mise en place lists, menus and standard recipes and recipes for special dietary requirements
 ordering and docketing paperwork
 food safety plan
 safety data sheets (SDS) for cleaning agents and chemicals
 work flow schedules
 industry-realistic ratios of kitchen staff to customers including ASTRAL INSTITUTE staff, trainers
and students who are invited to participate as customer for assessment, in ASTRAL INSTITUTE
Kitchen.
Copyright: Instructions in this tool have been developed by NTA and ASTRAL INSTITUTE for sole purpose of use by ASTRAL INSTITUTE. Any part of
these assessment instructions cannot be reproduced in full or part for without approval of ASTRAL INSTITUTE and NTA which holds authorship rights
AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C


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THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD.

T/A ASTRAL SKILLS INSTITUTE OF

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

SIT40516- Certificate IV in Commercial Cookery

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

Student Signature: Date:

ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff

================================= Tear Here ===========================

Students must retain this as a Record of Submission.

Unit Code & Description: SITHKOP005- COORDINATE COOKING OPERATIONS

ASTRAL INSTITUTE Student

ASTRAL INSTITUTE Staff Name: ………………... Student ID: .................................................................

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

The assessment booklet contains two (2) parts:

 Application of the unit of competency.

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

Application of the unit of competency:

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

- Computers with access to internet and printers.

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

Assessment tasks Assessment description Due date Location of

You will be given 3 hours to complete this task.

Outline of evidence to be collected:

 Completed Production plan for each Practical Demonstration Session

Administration, recording and reporting requirements:

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

The assessments are intended to be equitable, fair and flexible.

Recording an assessment result:

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

For unit of competency:

For assessment task:

Student access to records:

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

Any adjustments made must:

a. Be discussed, agreed and documented in the assessment record.

Reasonable adjustment may consist of:

Complaints and appeals:

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of

I .............................................................................. (Student Name) have read and understood the

Student signature: ............................................................... Date: ....../....../.......

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street,

Signature: ........................................................ Date: ..............................................................

ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C