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SITHKOP005 - Coordinate Cooking Operations Student Guide
SITHKOP005 - Coordinate Cooking Operations Student Guide
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 1
www.asia.edu.au
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THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 2
www.asia.edu.au
ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHKOP005- COORDINATE COOKING OPERATIONS
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.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
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ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 3
www.asia.edu.au
This page is intentionally Left Blank
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 4
www.asia.edu.au
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.
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:
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
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
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PART 1
Assessment Information
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Application of the unit of competency:
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.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHKOP005- COORDINATE
COOKING OPERATIONS
Elements
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Element Elements Title
ABN: 80 600 951 264RTO: 41322CRICOS:
s
1Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Plan food production requirements.
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
2 Organise availability of supplies for food production period. Page No:
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
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
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outputs for a minimum of twelve complete service periods (shifts) including:
development of:
kitchen workflow schedules
mise en place lists
food preparation lists
calculating and ordering food supplies for at least four of the types of food service
styles listed in the knowledge evidence
coordinate cooking operations within commercial time constraints for food production
processes, which must include at least two of the following categories:
bulk cooking
cook chill for extended life
cook chill for five-day shelf life
cook freeze
fresh cook.
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
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
menus and recipes for items produced in performance evidence
ABN: 80 600 951indicators
264RTO: 41322CRICOS:
of quality food products:
6.01/138
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Queen and visual appeal
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colour Page No:
consistency
moisture content
mouth feel and eating properties
plate presentation
portion size
shape
taste
texture
types of food service styles:
à la carte
buffet
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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:
kitchen workflow schedules
mise en place plans
food preparation lists.
Clustering/holistic assessment:
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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 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.
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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
(AT1) – Knowledge to your assessor electronically or paper-based.
Test Complete and sign the cover sheet for assessment task.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
ASTRAL SKILLS
Your INSTITUTE
assessor will OFassessment,
mark the submitted AUSTRALIA provide feedback to you and complete
ABN: 80 600 951 264RTO: 41322CRICOS:
the comments section against each task, where applicable.
Level-6, Suite 6.01/138 Queen Street,
ALL tasks must be completed+000 12345 6789 info@asia.edu.au Version 1.0
in legible English.
It is preferred that the tasks submitted
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Page No:
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.
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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.
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.
The assessor will ensure that the student records are securely retained in accordance with the
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ASTRAL INSTITUTE record control policy accessible by the Student Administration Officer.
ABN: 80 600 951 264RTO: 41322CRICOS:
Assessment outcomes:
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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.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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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.
ASTRAL SKILLS
ASTRAL INSTITUTE INSTITUTE
works OF AUSTRALIA
to ensure that students with recognized disadvantages can access and
ABN:participate in education
80 600 951 264RTO: and
41322CRICOS: training on the same basis as other students. Disadvantages may be
based, for example,
Level-6, Suite upon
6.01/138 Queen age, cultural
Street, background,
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industry experience, language, numeracy or digital literacy issues. Page No:
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.
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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.
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.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will
ASTRAL be given to
SKILLS you at the completion
INSTITUTE of the assessment.During role play, the assessor
OF AUSTRALIA
ABN:may
80 600act
951as a client
264RTO: or employer, where required, but the assessor will not interfere with the
41322CRICOS:
assessment. If the assessment activities
Level-6, Suite 6.01/138 Queen Street,
might impact on your
+000 12345 6789
safety or that of others, Version
info@asia.edu.au
the 1.0
assessor willNSW
Campbelltown, stop2560.
the assessment immediately.
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Page No:
Date: September 2019
Assessor feedback:
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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:
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.
ASTRAL SKILLS
Student signature: INSTITUTE OF AUSTRALIA
............................................................... Date: ....../....../.......
ABN: 80 600 951 264RTO: 41322CRICOS:
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PART 2
Assessment tasks
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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
ASTRAL SKILLS
this work has INSTITUTE
been correctly acknowledged. IOF have AUSTRALIA
made a photocopy or electronic copy or
photograph of my assessment
ABN: 80 600 951 264RTO: 41322CRICOS: task, which I can produce if the original is lost.
Assessor Student
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I have received, discussed and accepted my
I declare that I have conducted a fair, valid, result as above for this task and I am aware of
reliable and flexible assessment with this student, my appeal rights.
and I have provided appropriate feedback. I
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: ..............................................................
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
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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.
- 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.
ASTRAL
2. How SKILLS INSTITUTE
does the bulk OF AUSTRALIA
cooking production system maintain the quality, structure and
ABN: 80 600 nutritional value of food?
951 264RTO: 41322CRICOS:
Level-6,(a) As food
Suite 6.01/138 items
Queen are not frozen
Street, or 6789
+000 12345 transportedinfo@asia.edu.au
off-site, food maintains itsVersion
structural
1.0
Campbelltown,integrity
NSW 2560.and quality presentation
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standards. Page No:
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?
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(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.
(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?
ASTRAL
(a) SKILLS
The quantityINSTITUTE OFonAUSTRALIA
and quality of stock hand determines your ability to prepare menu
items.
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6,(b) ExistingQueen
Suite 6.01/138 stock levels
Street, determine whether you
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(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.
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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
mustSKILLS
ASTRAL be controlledINSTITUTE
during the production period?
OF AUSTRALIA
ABN: 80 600 (a) When
951 264RTO: items are
41322CRICOS: produced, the sequence they are produced in and maintenance of
production
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Street, +000 12345 6789 info@asia.edu.au Version 1.0
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(b) Ordering and purchasing agreements, preparation and production lists. Page No:
(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.
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(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-
ASTRAL SKILLS
production. INSTITUTE OF AUSTRALIA
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17. What should
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+000 do when
12345 6789 instructing staff to make adjustments
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Page No:
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.
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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
19: Briefly describe four food production requirements that affect the planning processes in a
commercial kitchen.
20: List three features of the ‘fresh cook’ food production process.
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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.
22: Outline one consideration for each step in the ‘cook-chill’ food production process.
Step 1: Receiving
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
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Step 3: Preparing or cooking Page No:
Step 5: Reconstitution
Step 6: Re-thermalisation
Step 7: Serving
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23: Briefly explain how your equipment and staff influence which food production system you
use.
24: What are two production factors that influence recipe selection?
25: List and briefly explain the five steps in developing a mise en place plan.
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26: Who are food preparation lists prepared for?
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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.
28: Where can you find out information on stock levels before you place an order for food
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.
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Chicken in filo pastry Yield: 1 portion
Ingredients Quantity
Breast of chicken 1
Asparagus spears 2
Camembert 30 g
(additional ingredients not listed)
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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.
31: What are two techniques you can use to oversee a kitchen’s workflow?
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32: What are three techniques you can use to maximise the team’s efficiency?
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34: As the kitchen manager, what steps can you take to control this situation and minimise
delays?
35: What personal management skills should you use when responding to and controlling this
situation?
36: Briefly describe the difference between feed-forward and concurrent methods of control
used to monitor quality control.
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37: Identify two reasons why food items must match recipes and 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?
39: What are three final checks you should complete before food is served?
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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.
41: What instructions did you give to your team to resolve the problem identified in questions
33 to 35?
1. You run a production kitchen preparing food for a number of health facilities and S NS
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
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Marking criteria Students
response (to
After the Knowledge test, the student has provided authenticity for the following
be completed
questions:
by the
catering businesses. Where can you find information to help you determine food assessor)
production requirements?
2. How does the bulk cooking production system maintain the quality, structure and S NS
nutritional value of food?
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 S NS
customers?
4. What is one factor you must consider when selecting recipes for production in any S NS
type of kitchen environment?
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 S NS
period?
8. Why should you check existing stock levels before preparing orders for food S NS
supplies?
9. Which method of ordering stock is often used in organisations that have a central S NS
stores area?
10. What is one method you can use to supervise and monitor food safety standards S NS
during a production period?
ASTRAL
11. How can you SKILLS
determineINSTITUTE OF AUSTRALIA
if the kitchen’s workflow needs to be adjusted during S NS
ABN: 80production?
600 951 264RTO: 41322CRICOS:
12. Other
Level-6, than monitoring
Suite 6.01/138 Queen workflow
Street, and+000
team efficiency,
12345 6789 what other aspects of
info@asia.edu.au Version 1.0
S NS
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production must be controlled during the production period? Page No:
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 S NS
being plated prior to service to customers?
15. What quality indicators should an organisation use to ensure their food items are S NS
of consistent quality at the end of the production process?
16. Do final quality checks vary depending if food is to be served, stored or S NS
despatched to another location after production?
17. What should you make sure you do when instructing staff to make adjustments to S NS
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
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Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 35
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Marking criteria Students
response (to
After the Knowledge test, the student has provided authenticity for the following
be completed
questions:
by the
food items? assessor)
18. How can you ensure the kitchen team stores food safely? S NS
19: Briefly describe four food production requirements that affect the planning S NS
processes in a commercial kitchen.
20: List three features of the ‘fresh cook’ food production process. S NS
24: What
Level-6,are
Suitetwo production
6.01/138 factors that
Queen Street, influence
+000 recipe selection?
12345 6789 info@asia.edu.au S
Version 1.0 NS
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Page No:
25: List and briefly explain the five steps in developing a mise en place plan. S NS
27: Briefly explain how single and multiple production periods affect calculations for S NS
food supplies.
28: Where can you find out information on stock levels before you place an order S NS
for food supplies?
29: Read the ingredients list for the recipes provided. Calculate the total quantity of S NS
chicken breasts you need to order to make 20 portions of each recipe.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
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Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 36
www.asia.edu.au
Marking criteria Students
response (to
After the Knowledge test, the student has provided authenticity for the following
be completed
questions:
by the
Chicken in filo pastry Yield: 1 portion assessor)
Ingredients Quantity
Breast of chicken 1
Asparagus spears 2
Camembert 30 g
(additional ingredients not listed)
Chicken satay Yield: 2 portions
Ingredients Quantity
Bamboo skewers 6
Chicken breast 1
Rice, steamed 160 g
(additional ingredients not listed)
30: Give one example of a critical limit or method of controlling hazards at each of
the critical control points.
Step 1: Receiving
Step 2: Mise en place
Step 3: Preparing or cooking S NS
Step 4: Post-cooking storage
ASTRAL Step 5:SKILLS INSTITUTE OF AUSTRALIA
Reconstitution
ABN: 80600Step
951 264RTO: 41322CRICOS:
6: Re-thermalisation
Level-6,
Step Suite7:
6.01/138
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Page No:
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 S NS
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.
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Marking criteria Students
response (to
After the Knowledge test, the student has provided authenticity for the following
be completed
questions:
by the
33: What is the cause of the delay? assessor)
34: As the kitchen manager, what steps can you take to control this situation and S NS
minimise delay?
35: What personal management skills should you use when responding to and S NS
controlling this situation?
36: Briefly describe the difference between feed-forward and concurrent methods of S NS
control 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 items. What are five indicators of quality you can use to check for S NS
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 requirements and organisational standards in your workplace or training S NS
environment.
41: What instructions did you give to your team to resolve the problem identified in
S NS
questions 33 to 35?
Task outcome S NS
Assessor’s remarks
Assessment date
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Assessment Cover Sheet: Assessment Task 2 (AT2)
Student Detail
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Student Name
ABN: 80 600 951 264RTO: 41322CRICOS:
Student Id:
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Page No:
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
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
AT2 Task 3- Log
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
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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 have received, discussed and accepted my
I declare that I have conducted a fair, valid, result as above for this task and I am aware of
reliable and flexible assessment with this my appeal rights.
student, and I have provided appropriate
feedback. I 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: ..............................................................
Assessment task 2: Practical Demonstration
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Required documents and equipment:
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ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of
Page No:
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)
Your trainer will organise the copy of the Session menu for kitchen class you are
supervising
Planning the assessment
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- 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 she
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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
ASTRAL SKILLS INSTITUTE
Plan food production OF AUSTRALIA
requirements:
ABN: 80 600 951 264RTO: 41322CRICOS:
You are required to determine food production requirements as mentioned
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customer requirements
meal quantities required
menu items
organisational standards
portion control
special customer requests
special dietary requirements
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standard recipes
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.
ASTRAL SKILLS INSTITUTE
You must develop a workOF AUSTRALIA
flow schedule and mise en place plan for food
ABN: 80 600 951 264RTO: 41322CRICOS:
production according to the menu and food requirements.
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW e.g. The tasks
2560. may include:
+000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 43
www.asia.edu.au
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:
20 mins re heated
resting prior to
service
Fish Trim, Fish main Chopping board, 30 mins prep Cook just
prepare on knife, baking trays, 10 mins cook prior to
grill trays salamander service
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 44
www.asia.edu.au
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 Standard Soft Finger Cut up Pureed Low fat Calorie
qty. food control
Roast pork with 25 18 3 2 2
apple
Baked fish 16 6 2 4 4
Mixed sandwich 8 2 3 1 2
plate
Fruit with 28 16 5 5 2
custard
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
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
6. functions and events
ABN: 80 600 festivals
7. 951 264RTO: 41322CRICOS:
Organise availability of supplies for food production period:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
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
personally, purchasing food supplies through an inspection and quality
selection process
transferring stocks from central storage to food production storage area.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 45
www.asia.edu.au
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.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 46
www.asia.edu.au
Make sure prepared food items are stored and labelled correctly with the production
date mentioned.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 47
www.asia.edu.au
Part B-
Part D- Workflow plan Communication
Time Equipment
Task (Description) and Priority (who, about what?)
& OHS
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 48
www.asia.edu.au
Person
Date/Time Part F- Food preparation list Comments
responsible
Communication
End of service procedures Equipment
(who, about what?)
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 49
www.asia.edu.au
Post service de-brief Communication (who, about what?)
Things to remember
Use logical sequence for the tasks in both mise en place Some recipes may require
and cooking adjustment
Times are for guidance, may vary depending on the “Clean as you go” will save
recipe/s you time
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 50
www.asia.edu.au
AT2 PART C- Recipe Card - Ingredients
Student Student
Name ID Date
Recipe Name
Portion Size Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 51
www.asia.edu.au
What are the criteria’s which needs to be considered when selecting the ingredients?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 52
www.asia.edu.au
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 53
www.asia.edu.au
iu
AT2 Practical Demonstration
LOG INSTRUCTIONS
Your assessor will do the following:
Observe you in ASTRAL INSTITUTE kitchen while you 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, mis en place lists and
food preparation lists.
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.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite 6.01/138
Level-6, QueenQueen
Suite 6.01/138 Street,Street, +000 12345 6789 info@asia.edu.au Version
Release Date: 1.0
July 2020
Campbelltown,
Campbelltown, NSW 2560.
NSW 2560 02 4608
+000 99726789
12345 info@asia.edu.au
www.astralskillsinstitute.com Release Date: September 2019
Page No: 54
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 55 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 1
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 56 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 2
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 57 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 3
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 58 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 4
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 59 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 4
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
Occasion 5
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 60 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 5
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 61 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 6
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 62 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 7
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 63 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 8
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 64 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 9
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 65 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 10
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 66 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 10
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
Occasion 11
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Yes Cook-freeze list
Bulk cooking operations
No Fresh cook
Functions and events
Festivals
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 67 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 11
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
Assessor feedback
Learner feedback
Occasion 12
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
À la carte Calculate and order food Bulk cooking Kitchen workflow Yes
Buffet supplies for service Cook-chill for extended life schedule No
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 68 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Occasion 12
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
Set menu period. Cook-chill for five-day shelf Mise en place list
Table d’hote life Food preparation
Bulk cooking operations Yes Cook-freeze list
Functions and events No Fresh cook
Festivals
Assessor feedback
Learner feedback
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
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Campbelltown, NSW NSW 2560.
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AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
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iu
AT2 Practical Demonstration
Student selects
appropriate in-house
food production system
to meet food production
requirements.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 73 Date: September 2019
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iu
AT2 Practical Demonstration
Student calculates
required food supplies
for food production
period.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 77 Date: September 2019
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iu
AT2 Practical Demonstration
Student controls
production sequence of
food items to enable
smooth work flow and
minimise delays.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 80 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
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iu
AT2 Practical Demonstration
Final Outcome:
Yes No Yes No Yes No Yes No Yes No Yes No
Date of demonstration:
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 82 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 83 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 84 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 85 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Student selects
appropriate in-house
food production system
to meet food production
requirements.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 86 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Student calculates
required food supplies
for food production
period.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 87 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 88 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 89 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 90 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
Student controls
production sequence of
food items to enable
smooth work flow and
minimise delays.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 91 Date: September 2019
www.asia.edu.au Page No:
iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 92 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 93 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 94 Date: September 2019
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iu
AT2 Practical Demonstration
Final Outcome:
Date of demonstration:
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
12345 6789 info@asia.edu.au
www.astralskillsinstitute.com Release
Page No: 95 Date: September 2019
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iu
AT2 Practical Demonstration
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 12345 6789 info@asia.edu.au ReleaseVersion 1.02020
Date: July
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 02 4608
+000 9972
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AT2-Practical Assessment - Overall Result
Feedback to Student
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
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www.asia.edu.au
Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen
Located at Kogarah 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
ASTRAL SKILLS
food safety plan
INSTITUTE OF AUSTRALIA
safety data sheets
ABN: 80 600 951 264RTO: 41322CRICOS: (SDS) for cleaning agents and chemicals
work flow schedules
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
industry-realistic
Campbelltown, NSW 2560. ratios of kitchen staff6789
+000 12345 to customers including ASTRAL INSTITUTE
www.astralskillsinstitute.com staff,
Release Date: September 2019
Page No:
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
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
Level-6, Suite 6.01/138 Queen Street, Release Date: July 2020
Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Page No: 98
www.asia.edu.au