SITHKOP005 Observation Sheet Service LOG - 12 Instances, Recipes, Workflow, Pictures, Prep and Order List (1) (1) (AutoRecovered)

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP005 Coordinate cooking operations
Stream/Cluster
Trainer/Assessor Nick Mercy
Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observations 1+2
Assessment 3 Log Book
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to check your 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:
o development of:
 kitchen workflow schedules
 mise en place lists
 food preparation lists
o 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:
o bulk cooking
o cook chill for extended life
o cook chill for five day shelf life
o cook freeze
o fresh cook.
Place/Location where assessment will be conducted
SSH to complete
Resource Requirements
Refer to the Assessment conditions attached to the SSH Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Recipes
Instructions for assessment including WHS requirements

Assessment 2 consists of 2 Practical observations of practical service instance where you coordinate cooking
operations using 2 of the following food production processes during your 12 service instances supported by the
log book service instances:
bulk cooking
cook chill for extended life
cook chill for five day shelf life
cook freeze
fresh cook.
using any 2 of the following food service styles:
à la carte
buffet
set menu
table d’hôte
bulk cooking operations
functions and events
festivals
Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must
complete as part of this unit of competency, and supported by the service log provided for assessment 3.
The support documentation outlines in the services log and the observation criteria provided for each
observation provide a guideline for performance and knowledge required to successfully complete each service
instance.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
□ This assessment: □ First Attempt □ 2nd Attempt □ Extension – Date: / /
□ Observation
□ Satisfactory Not Yet Satisfactory
Instance 1
□ RESULT OF
ASSESSMENT
□ Observation
□ Satisfactory Not Yet Satisfactory
Instance 2
□ Feedback to Student:
□
□
□
□
□
□ Assessor(s) Signature(s): □ Nick Mercy

□ Da □ 30 / 03
te: / 2021
□ Student Signature □ □ Da □ / /
te:
Assessment 2
Observation of 2 Service Instances
You will be observed coordinating cooking operations using 2 different food production processes for 2 different food
service styles as selected in the table below.
Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must complete as
part of this unit of competency and supported by the service log provided for assessment 3.
The support documentation outlines in the services log and the observation criteria provided for each observation
provide a guideline for performance and knowledge required to successfully complete each service instance.
Observation 1
Date of Observation: ______________17/03/2021__________________________________________________
Place of Observation: ______________Sheldons training restaurants

_________________________________________________
Time frame (must include a full service period/shift): ____________Lunch _________________________
Trainer Signature ______Nick Mercy_____________________________________ Date

___17/03/2021_______________
Student Signature ___________________________________________ Date __________________
Observation 2
Date of Observation: __________24/03/2021______________________________________________________
Place of Observation: ___________Sheldons training restaurant

____________________________________________________
Time frame (must include a full-service period/shift): __________Lunch ___________________________
Trainer Signature ______________Nick Mercy_____________________________ Date

_____24/03/2021_____________
Student Signature ___________________________________________ Date __________________

Food Production Process Food Service Style
(1 different process must be (1 different service style must
selected for each instance) be selected for each instance)
Service Instance
Instance 1: bulk cooking à la carte
cook chill for extended life buffet
cook chill for five-day shelf life set menu
cook freeze table d’hôte
fresh cook. bulk cooking
operations
festivals
Instance 2: bulk cooking à la carte

cook chill for extended life buffet
cook chill for five-day shelf life set menu
cook freeze table d’hôte
fresh cook. bulk cooking
operations
festivals
Service Instance 1
Assessment Criteria S NYS S NYS Comments
1. Plan food production requirements
Determines food production requirements taking into consideration:
o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
o type of food to be prepared
Chooses food production processes to ensure nutritional value,
quality and structure of foods:
Details as relevant:
determines appropriate cooking process

o bulk cooking
o cook-chill for extended life
o cook-chill for five-day shelf life
o cook-freeze
o fresh cook
Selects the appropriate in-house food production system to meet food
production requirements
o refers to menu, functions schedule, special requests to
determine appropriate production for required service
o analyses food production requirements
o develops operational plan to meet those needs
o demonstrates technology skills through use of computers,
calculators etc to determine best outcomes
Selects and collates standard recipes
o reads and interprets recipes
o adjusts recipes according to anticipated numbers
o creates stock requirement list
Prepares a work flow schedule and mise en place plan for food
production according to menu and food volume requirements
o writes comprehensive yet easily accessible work flow
schedule/ run sheet
o mise en place plans
o food preparation lists
Develops food preparation lists for use of food production personnel
o sequences the stages of food preparation and production for
the kitchen
o delegates work within a team dependent on skills levels and
ability to perform tasks
o provides clear written and verbal instructions to food
production personnel who may be – commis, apprentice,
kitchen steward, assistant
2. Organise availability of supplies for food production period. S NYS S NYS
Calculates required food supplies for the food production period
o period could be daily, weekly, monthly
o calculates required food supplies for the volume of food
production
o records quantities required and double checks
o combines quantities together if two recipes have common
ingredient e.g. onions in lasagna and lamb korma
o creates a check list
Checks stores for availability and quantity of required stocks:
o goes into storeroom, cold room or freezer and determines

current required stock level
o records quantities of stock required for shift that needs to be
ordered
Orders or purchase additional stock
o checks with stores to see if the required stock is in main store

o advises chef if orders need to be placed with suppliers
o orders the items if within the scope of responsibility
o goes out to buy supplies
3. Coordinate kitchen operations. S NYS S NYS

Supervises food production processes to ensure food safety
Ensures workplace standard operating procedures under HACCP
principles are followed for:
o Storage temperatures
o Cooking temperatures
o Personal hygiene
o Kitchen and equipment hygiene
o 2-4-hour principle
o Recording requirements
o Maintaining cleanliness of own work environment
Ensures staff follow correct cleaning procedures for equipment
Ensures staff follow correct cleaning procedures for kitchen areas
Oversees and adjusts kitchen work flow to maximise teamwork and
efficiency
o Checks with individual team members to see if they are
maintaining timeframes
o Delegates work to other team members or self if required
o Reassesses workflow and adjusts if necessary
Controls the production sequence of food items to enable smooth
work flow and minimise delays
o identifies breakdowns in kitchen work flow and makes
adjustments to maximise efficiency
o determines timings for the production sequence of various
food items
o advises team members accordingly whether they are on
schedule
4. Monitor the quality of kitchen outputs. S NYS S NYS
Monitors kitchen work processes at all stages of preparation and
cooking to ensure the quality of food items
o checks that recipes are being followed
o checks cooking times
o checks for consistency
o checks storage
o checks food safety (contamination, personal and equipment
hygiene, temperatures of food)
o checks cooking methods are correct
Checks that items match recipes and menu descriptions
Details:
o feedback from kitchen staff

o formal audits against organisational standards
o taste tests of food being cooked
o visual inspection of presentation
o customer feedback
Ensures that food items are of consistent quality and meet
organisational standards
o recognises deficiencies in the quality of food

o makes adjustments to ensure a quality product – seasoning,
quality of fresh product, incorrect storage
checks against operational standards to ensure consistency of product
Conducts final check on food items before they are served, stored or
dispatched from the kitchen
o taste
o visual appearance, decoration
o presentation, accompaniments
o storage procedure
o temperatures
Instructs kitchen staff to adjust food items to meet quality
requirements and organisational standards
o recipes
o seasoning
o ingredients
o cooking methods
o Presentation/Garnish
Supervises the safe storage of food
o covered
o food items are clearly labelled and dated
o cooled in the correct time
o Where 2/4 hour rule applies, documentation is completed
o stored in appropriate area – fridge, freezer, chiller, dry area
o stock rotation (FIFO)
Service Instance 2
Assessment Criteria S NYS S NYS Comments
1. Plan food production requirements
Determines food production requirements taking into consideration:
o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
o type of food to be prepared
Chooses food production processes to ensure nutritional value,
quality and structure of foods:
determines appropriate cooking process

o bulk cooking
o cook-chill for extended life
o cook-chill for five day shelf life
o cook-freeze
o fresh cook
Selects the appropriate in-house food production system to meet food
production requirements
o refers to menu, functions schedule, special requests to
determine appropriate production for required service
o analyses food production requirements
o develops operational plan to meet those needs
o demonstrates technology skills through use of computers,
calculators etc to determine best outcomes
Selects and collates standard recipes
o reads and interprets recipes
o adjusts recipes according to anticipated numbers
o creates stock requirement list
Prepares a work flow schedule and mise en place plan for food
production according to menu and food volume requirements
o writes comprehensive yet easily accessible work flow
schedule/ run sheet
o mise en place plans
o food preparation lists
Develops food preparation lists for use of food production personnel
o sequences the stages of food preparation and production for
the kitchen
o delegates work within a team dependent on skills levels and
ability to perform tasks
o provides clear written and verbal instructions to food
production personnel who may be – commis, apprentice,
kitchen steward, assistant
2. Organise availability of supplies for food production period. S NYS S NYS
Calculates required food supplies for the food production period
o period could be daily, weekly, monthly
o calculates required food supplies for the volume of food
production
o records quantities required and double checks
o combines quantities together if two recipes have common
ingredient e.g. onions in lasagne and lamb korma
o creates a check list
Checks stores for availability and quantity of required stocks:
o goes into storeroom, cold room or freezer and determines

current required stock level
o records quantities of stock required for shift that needs to be
ordered
Orders or purchase additional stock
o checks with stores to see if the required stock is in main store

o advises chef if orders need to be placed with suppliers
o orders the items if within the scope of responsibility
o goes out to buy supplies
3. Coordinate kitchen operations. S NYS S NYS

Supervises food production processes to ensure food safety
Ensures workplace standard operating procedures under HACCP
principles are followed for:
o Storage temperatures
o Cooking temperatures
o Personal hygiene
o Kitchen and equipment hygiene
o 2-4 hour principle
o Recording requirements
o Maintaining cleanliness of own work environment
Ensures staff follow correct cleaning procedures for equipment
Ensures staff follow correct cleaning procedures for kitchen areas
Oversees and adjusts kitchen work flow to maximise teamwork and
efficiency
o Checks with individual team members to see if they are
maintaining timeframes
o Delegates work to other team members or self if required
o Reassesses workflow and adjusts if necessary
Controls the production sequence of food items to enable smooth
work flow and minimise delays
o identifies breakdowns in kitchen work flow and makes
adjustments to maximise efficiency
o determines timings for the production sequence of various
food items
o advises team members accordingly whether they are on
schedule
4. Monitor the quality of kitchen outputs. S NYS S NYS
Monitors kitchen work processes at all stages of preparation and
cooking to ensure the quality of food items
o checks that recipes are being followed
o checks cooking times
o checks for consistency
o checks storage
o checks food safety (contamination, personal and equipment
hygiene, temperatures of food)
o checks cooking methods are correct
Checks that items match recipes and menu descriptions
Details:
o feedback from kitchen staff

o formal audits against organisational standards
o taste tests of food being cooked
o visual inspection of presentation
o customer feedback
Ensures that food items are of consistent quality and meet
organisational standards
o recognises deficiencies in the quality of food

o makes adjustments to ensure a quality product – seasoning,
quality of fresh product, incorrect storage
checks against operational standards to ensure consistency of product
Conducts final check on food items before they are served, stored or
dispatched from the kitchen
o taste
o visual appearance, decoration
o presentation, accompaniments
o storage procedure
o temperatures
Instructs kitchen staff to adjust food items to meet quality
requirements and organisational standards
o recipes
o seasoning
o ingredients
o cooking methods
o Presentation/Garnish
Supervises the safe storage of food
o covered
o food items are clearly labelled and dated
o cooled in the correct time
o Where 2/4-hour rule applies, documentation is completed
o stored in appropriate area – fridge, freezer, chiller, dry area
o stock rotation (FIFO)
Practical Service Instances Log Book
SITHKOP005
Coordinate cooking operations
Course: _______CERT 4 commercial cookery

_____________________________
Name of Student: ____________________________
Date Due: __________________________________
A. This log shall be used to document the coordination of cooking operations during full service
periods.
B. The 12 service instances must include at least 2 of the following food production processes:
□ bulk cooking
□ cook chill for extended life
□ cook chill for five-day shelf life
□ cook freeze
□ fresh cook.
C. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least
12 occasions.
D. Each service detail and task outlined in each of the log book instances must be completed.
E. To calculate food requirements for recipes, use the template “Standard Recipe Card”.
F. To collate food orders, you may use the electronic template “Banquet Analysis Sheet” (BAS)
provided to you by your trainer.
G. To record workflow planning and communication use the template “Workflow”.
H. For 4 service periods you must provide:
workflow plans
preparation lists
recipe cards
For 4 of the 12 instances you must provide in addition to the above documentation:
Calculation of food requirements and Food orders which must cover 4 of the following service
styles:
□ à la carte
□ buffet
□ set menu
□ table d’hôte
□ bulk cooking operations
□ functions and events
□ festivals
I. When transferring to another workplace or on completion of the total number of required service
instances, the declaration(s) at the end of the log book need to be completed by the workplace
supervisor and the student.
SITHKOP005 Coordinate cooking operations Instance 1 of 12 1
Name of Establishment / Outlet: Chicken Texas ____ Date of service: 10/02/2023__________________
Service Style/Period: _Lunch_________ Food production process: ______Bulk Cooing
No. of kitchen staff: ___5_______ No. of Covers/Portions prepared: ____40________
List the food production requirements you have identified for this service period: _
Cooking oil, veal stock, cooking cream, green peppercorn, pink peppercorn, white onion, cognac, fresh thyme, and Parisian essence
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
_Ensured that we had everything we required for today's preparation and gathered it in the cool room. I told the head chef what we
needed to order for delivery tomorrow. Double-checked every stock and reported any shortages.
List the food production processes you have monitored during the service period:
Bulk cooking
List the adjustments you have made to food production processes during the service period:
To lessen the peppercorns' pungent flavour, thoroughly wash them. Make the sauce thick enough. To enhance the peppercorn
sauce's flavour, chicken booster was used.
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Checked the expiry days of every item first Returning or throwing away expired items
FIFO Use the old items first
Check the quality of the vegetable If the veggie is not in good shape, throw it away
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
Gather all the trash and throw it in the trash can. temperature that was recorded in the temperature record control. Clean every piece
of equipment that is being utilised. Shut off everything to lower your gas and electricity costs. Keep track of every food waste. It is
possible to use some waste for worker meals. checked the preparation list for the service tomorrow.
Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Name of Establishment / Outlet: Chicken Texas ____ Date of service:_12/02/2023_________________
Service Style/Period: __Lunch_______ Food production process: _Bulk Cooking/Cook Fresh_______________
No. of kitchen staff: ___5_____ No. of Covers/Portions prepared: __70__________
List the food production requirements you have identified for this service period:
Fresh Salmon Fillet, artichokes, pitted black olives, napolitana sauce, white beans, green beans
Checked the preparation list of all the ingredients that we need for today and collect all the ingredients in the cool room. Informed
the Head Chef what do we need to order for tomorrow delivery. Double checked all the stocks and report if we are running low.
Fresh food cooking in bulk
Portion salmon 250g each, cooked the vegetables, adjust the consistency of the Nap Sauce, cook salmon perfectly medium. Make
the skin crispy and golden brown.
Gather all the trash and throw it in the trash can. temperature that was recorded in the temperature record control. Clean every
piece of equipment that is being utilised. Shut off everything to lower your gas and electricity costs. Keep track of every food waste.
It is possible to use some waste for worker meals. checked the preparation list for the service tomorrow

Food Order attached

Service Style/Period: __Lunch_____________ Food production process: _Bulk cooking/cook chill 5-day shelf life_____
No. of kitchen staff: ___5_______ No. of Covers/Portions prepared: ___80_________
White onion, brandy, fresh thyme, Dijon mustard, seeded mustard, cooking oil, veal stock, cooking cream, and Parisian essence
BULK COOKING / COOK CHILL 5-DAY SHELF LIFE
Make the sauce good consistency. Used chicken booster to add stanning flavor of the Diane sauce
It is possible to use some waste for worker meals. checked the preparation list for the service tomorrow.

Food Order attached

Name of Establishment / Outlet: Chicken Texas ____ Date of service: 15/-2/2023_______________
Service Style/Period: ___Function/Lunch__ Food production process: __Bulk cooking/Fresh Cook___________
No. of kitchen staff: __5________ No. of Covers/Portions prepared: _80___________
Fillet of fresh barramundi, artichokes, black olives that have been pitted, napolitana sauce, white beans, and green beans
Bulk Cooking/Fresh Cook
Barramundi portions of 250g each, cooked veggies, modified Nap Sauce consistency, and perfectly medium-rare fish.
Make the skin golden brown and crispy.
Collect all the rubbish and discard them in the garbage bin. Logged temperature in the temperature record control. Wash all the
material equipment being used. Turn off everything to reduce gas/electric bills. Record all the food wastages. Some Wastage can be
used for staff meal. Checked the prep list for tomorrow service.

Food Order attached

Service Style/Period: _Lunch______________ Food production process: __Bulk Cooking/Cook chill for extended life_________
No. of kitchen staff: __5________ No. of Covers/Portions prepared: ___90_________
White onion, unsalted butter, white wine, fresh thyme, and vegetable stock with arborio rice.
Ensured that we had everything we required for today's preparation and gathered it in the cool room. I told the head chef what we
needed to order for delivery tomorrow. Double-checked every stock and reported any shortages
Bulk Cooling/Cook chill for extended life
Avoid overcooking the aborio rice; use 2L of vegetable stock per 1kg of rice, and stir the rice occasionally. As soon as the rice is about
done, cool it down.
Gather all the trash and place it in the trash can. temperature that was recorded in the temperature record control. Clean every

Service Style/Period: _Lunch______________ Food production process: __Bulk Cooking/Cook chill for extended life_________
Gelatine sheets, caster sugar, cooking cream, milk, and vanilla liquid.
BULK COOKING / COOK CHILL FOR EXTENDED LIFE
Make sure the finish panna Cota is not to sticky, it should me movable and creamy taste.

Name of Establishment / Outlet: Chicken Texas Date of service: 18/02/2023__________________
Service Style/Period: _Lunch______________ Food production process: __Bulk Cooking/Cook Freeze_________
Red wine, salt, pepper, chopped meat, celery, onion, leeks, and veal stock.
BULK COOKING / COOK FREEZE
Make sure the sauce is smooth and runny, and that the beef is soft and tender. The flavour should be adjusted so that it is neither
too sour nor too salty.

Service Style/Period: _Dinner ______________ Food production process: __Bulk Cooking/Cook Chill 5 Day Shelf Life_________
Onion, veal stock, Parisian essence, apple cider vinegar, potato starch, salt, chicken booster.
Bulk Cooking/Cook Chill 5 Day Shelf Life
The sauce should be smooth and runny; the amount of vinegar should be controlled to achieve a balanced flavour

Service Style/Period: _Dinner ______________ Food production process: __Bulk Cooking/Cook Freeze_________
Beef ribs, a cinnamon stick, a star anise, some cloves, mire pois, and some other seasonings
Bulk Cooking/Cook Freeze
To reduce waste, the temperature of the brat pan was changed to slowly cook pork ribs while simultaneously preserving the stock
for a staff supper.
Checking the labels Re-label all the non-label items
Food hygiene Sanitize and wash all the equipment before use
Checking the temperature of the freezer All the freezer must below 5 degrees Celsius

Service Style/Period: _Lunch ______________ Food production process: __Bulk Cooking/Cook Chill for Extended Life_________
Chicken supreme, thyme herbs, garlic, salt
Bulk Cooking/Cook Chill for Extended Life
Cook the chicken supreme in suos vide machine for 80 deg cel for about 2 hours and shock into cold water after
Checking the quality of the chicken Temperature was under 5c
The stove was unused and still on Turn off the stove and turn on when needed.
Keep the cook and raw food separately Keep the raw food inside the freeze or away from the cook food
to avoid food contamination

Service Style/Period: _Dinner ______________ Food production process: __Bulk Cooking/Cook Chill for Extended Life_________
Olive oil, vegetable oil, red wine vinegar, sherry vinegar, Dijon mustard, caster sugar, and salt.
Bulk Cooking/Cook Chill for Extended Life
Make the sauce smooth and fluid to prevent the oil and vinegar from splitting. The flavour should be adjusted to be neither too sour
nor too salty.
FIFO Using the old items first
Writing down the report of freeze and fridge temperature The temperature of the food was monitored in regular basis
Check the quality of the shallot Discard the shallots
There are containers without label Ask the staff that worked yesterday and re-label the items.

Service Style/Period: _Lunch ______________ Food production process: __Bulk Cooking/Cook Chill 5 Day Shelf Life_________
Oil for cooking, red wine, port wine, veal stock, dried porcini mushrooms, and potato starch.
Bulk Cooking/Cook Chill 5 Day Shelf Life
Slice the mushroom thinly, rehydrate the dried porcini with cold water, and assess the sauce's consistency.
Work Flow Plan/ End of Service Procedures
DATE: STUDENT NAME: STUDENT NUMBER:

Activity:
Recipe name: Recipe name:
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
10:00 Check all the delivery (meat, fish, Infrared Work, health and safety measures
am poultry, dairy, bread and temperature,
vegetables) record sheet, P.O.
sheet
10:20 Clean and sanitize the working Soapy water, Work, health and safety measures
am table. Gather all the equipment sanitizer,
and set up the station follow hygiene
protocol
10:25 Look for instruction, prep list, mis White clip Supervision of my supervisor/colleague
am en place. Collect all the ingredients board, Trolley,
in walk in chiller/cool room container, Follow the recipe and number of
bowls, chiller
bookings
10:35 Do mis en place, turn on all Chopping As per recipe instructions

am the equipment board, knives,
bowl, container,
stoves, boiling
pot
11:50 Set up the station for the service Safety measures
am
12:00 Service time
nn to
3:00
pm
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
3:30 Change containers, wrap and Containers, FIFO, prepare a prelist for the next chef,
pm labels, discard and disposed cling wrap, date waste record for inventory purpose
leftovers labels,
waste record sheet
4:00 Clean and sanitise the benches Soapy water, End of service cleaning.
pm and equipment’s sanitiser,
cleaning
chemicals,
Activity:
10:00 Check all the delivery (meat, fish, Infrared Work, health and safety measures
am poultry, dairy, bread and temperature, record
vegetables) sheet, P.O. sheet
10:20 Clean and sanitize the working Soapy water, Work, health and safety measures
am table. Gather all the equipment and sanitizer, follow
set up the station hygiene protocol
10:25 Look for instruction, prep list, mis White clip board, Supervision of my supervisor/colleague
am en place. Collect all the ingredients Trolley, container,
in walk in chiller/cool room bowls, chiller Follow the recipe and number of
bookings
10:35 Do mis en place, turn on all the Chopping board, As per recipe instructions
am equipment knives, bowl,
container, stoves,
boiling pot
am
12:00 Service time

nn to
3:00
pm

3:30 Change containers, wrap and labels, Containers, cling FIFO, prepare a prelist for the next chef,
pm discard and disposed leftovers wrap, date labels, waste record for inventory purpose
waste record sheet
4:00 Clean and sanitise the benches and Soapy water, End of service cleaning.
pm equipment’s sanitiser, cleaning
chemicals,

Activity:
Check all the delivery (meat, fish, Infrared temperature,

10:00
poultry, dairy, bread and record sheet, P.O. Work, health and safety measures
am
vegetables) sheet
Clean and sanitize the working Soapy water,
10:20
table. Gather all the equipment and sanitizer, follow Work, health and safety measures
am
set up the station hygiene protocol
Look for instruction, prep list, mis White clip board,
10:25 Supervision of my supervisor/colleague Follow the
en place. Collect all the ingredients Trolley, container,
am recipe and number of bookings
in walk in chiller/cool room bowls, chiller
Chopping board,
10:35 Do mis en place, turn on all the knives, bowl,
As per recipe instructions
am equipment container, stoves,
boiling pot
11:50
Set up the station for the service Safety measures
am
12:00
nn to
Service time
3:00
pm
End of Service Procedures/

Equipment/Systems Communication (Who, About what?)
Change containers, wrap and Containers, cling
3:30 FIFO, prepare a prelist for the next chef, waste record
labels, discard and disposed wrap, date labels,
pm for inventory purpose
leftovers waste record sheet
Soapy water,
4:00 Clean and sanitise the benches and
sanitiser, cleaning End of service cleaning.
pm equipment’s chemicals,
Post Service De-Brief Equipment/Systems Communication (Who, About what?)
TIME Task (Description) and Priority Equipment & WHS Details


Activity:
10:00 Check all the delivery (meat, fish, poultry, Infrared temperature, Work, health and safety measures
dairy, bread and vegetables) record sheet, P.O. sheet
am
10:20 Clean and sanitize the working table. Soapy water, sanitizer, Work, health and safety measures
Gather all the equipment and set up the follow hygiene protocol
am
station
10:25 Look for instruction, prep list, mis en White clip board, Trolley, Supervision of my supervisor/colleague Follow
place. Collect all the ingredients in walk in container, bowls, chiller the recipe and number of bookings
am
chiller/cool room
10:35 Do mis en place, turn on all the Chopping board, knives, As per recipe instructions
equipment bowl, container, stoves,
am
boiling pot
am
12:00 Service time
nn to
3:00
pm

3:30 Change containers, wrap and labels, Containers, cling wrap, FIFO, prepare a prelist for the next chef, waste
discard and disposed leftovers date labels, record for inventory purpose
pm
waste record sheet
4:00 Clean and sanitise the benches and Soapy water, sanitiser, End of service cleaning.
equipment’s cleaning chemicals,
pm
Post Service De-Brief Equipment/Systems Communication (Who, About what?)
Standard
StandardRecipe
RecipeCard
Card
STUDENT NAME:
STUDENT NUMBER
Portio
Portion
Name of dish: Grilled
Pepprecorn
Salmon
sauce n#:#: 6090
Ref.source: I’m
I’m Angus
Angus Recipe Book
Reciepe Book
Total Cost: 8000$
250$ Portion
Portionsize:
size: 50 g
Portion Cost: 92$
9.5$ Sale
SalePrice
Priceatat 230 g
16%
%
( (Food
FoodCost)
Cost)
Food
Food
Cost
Cost
Sales
SalesPrice
Price %% 30
30
Commodities
Specificatio Weight
Weight Cost
Costper
per Actual
Actual
Item nSpecification kg/l/Unit
kg/l/Unit kg/l/Unit
kg/l/Unit cost
cost
Green pepper 400 Gram
Grams 9$ 9$
Fresh salmon 200x80 s 4000$ 6000$
Pink pepper 200 Grams 50$ 50$
Gram
Veal stock 1000 20 s liters 120$ 120$
Artikhocks 2000$ 4000$
Brandy 100 Grams 20$ 20$
Gram
Olives Onion 1000 100 s Grams 80$
70$ 150$
70$
Patato starch 500 Gram
Grams 50$ 50$
Beans 1000 s 60$ 70$
Nap sauce 1400 grams 60$ 90$
Total
Cost 319$
Portion
Cost
Total 12$
10310
Cost $
Method: Portio
n Cost 116$
Method:
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER
Portion
Name of dish: Mushroom Rissto #: 90
Ref.source: I’m Angus Reciepe Book
Total Cost: 250$ Portion size: 50 g
Portion Cost: 9.5$ Sale Price at
16%
( Food Cost)
Food
Cost
Sales Price % 30
Commodities
Weight Cost per Actual
Item Specification kg/l/Unit kg/l/Unit cost
Butter 200 Grams 9$ 9$
Onion finely chopped 300 Grams 50$ 50$
Mix mushroom 2000 Gram 120$ 120$
Italian aborio rice 1000 Grams 20$ 20$
Light vegetable stock 5 Litre 70$ 70$
Grated parmesan 300 Grams 50$ 50$
Salt pepper To taste
Total
Cost 319$
Portion
Cost 12$
Method:
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER
Portion
Name of dish: Cream Brulee #: 90
Ref.source: I’m Angus Reciepe Book
Total Cost: 250$ Portion size: 50 g
Portion Cost: 9.5$ Sale Price at
16%
( Food Cost)
Food
Cost
Sales Price % 30
Commodities
Weight Cost per Actual
Item Specification kg/l/Unit kg/l/Unit cost
Milk 2000 Ml 9$ 9$
cream 1000 Ml 50$ 50$
Vanilla bean 5 Pod 120$ 120$
Egg 12 Pcs 20$ 20$
Egg yolk 6 Pcs 70$ 70$
sugar 150 G 50$ 50$
Milk 120 Ml
As
require
Icing sugar d
Total
Cost 319$
Portion
Cost 12$
Method:
Preparation list instance 1:( Peprecorn sauce)
Using the brat pan saute the all the pepper and onion
Add the thyme and the brandy
Reduce the alcohol into ¼ and add the veal stock
Reduce again doe ¼ and add salt to taste
When you get the right taste add the potato starch to thicken the sauce
The sauce should be smooth and runny
Preparation list instance 2:(Grilled salmon)
Turn on the flat pan

Sear the skin of the salmon into golden brown
Cook the salmon in the desired doneness
Saute all the vegetables and add the nap sauce
When the vegetable is ready, add the salmon and serve with fresh tendrills
Preparation list instance 3:(Mushroom Rissto)
Saute the onion in 1/3 of the butter in a suitable pan

Add the sliced mushroom in to the pan
Pour in the boiling stock, stir and cover to cook on low heat for about 15 minutes
Continuously stir the rice overheat until the liquid is absorbed and the rice is al dente
Add the remaining butter and cheese and stir through the mixture
Serve as main course with garnish if desired
Preparation list instance 4:(Cream brulee)

Place the milk, cream and vanilla bean into a pan and warm to blood temperature
Mix the egg and egg yolks, sugar, milk and slowly pour into the warm milk
Pass the custard mixture through finer strainer and pour into 4 individual moulds
Place the dishes into a deep oven tray with half of warm water
Place into an oven pre-heated to 165 deg cel
Cook for about 45 minutes
Remove from the oven, dredge each custard with icing sugar, glaze under salamander
Order
list instance 1:( Peppercorn sauce)
Same as the preparation list
Order list instance 2:(Grilled Salmon)

Order list instance 3:(Mushroom Ristro)

order list instance 4:(Cream brulee)

Pictures week 1 and week 2 SITHKOP005 coordinate cooking operations

SITHKOP005 Observation Sheet Service LOG - 12 Instances, Recipes, Workflow, Pictures, Prep and Order List (1) (1) (AutoRecovered)

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SITHKOP005 Observation Sheet Service LOG - 12 Instances, Recipes, Workflow, Pictures, Prep and Order List (1) (1) (AutoRecovered)

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Assessment Tasks and Instructions

Assessment for this Unit of Competency/Cluster Details

Assessment conducted in this instance: Assessment 1 2 3

2nd Assessor to complete

Instructions for assessment including WHS requirements

using any 2 of the following food service styles:

I acknowledge that I understand the requirements to complete the assessment tasks

□ This assessment: □ First Attempt □ 2nd Attempt □ Extension – Date: / /

□ Assessor(s) Signature(s): □ Nick Mercy

Observation of 2 Service Instances

Date of Observation: ______________17/03/2021__________________________________________________

Place of Observation: ______________Sheldons training restaurants

Time frame (must include a full service period/shift): ____________Lunch _________________________

Trainer Signature ______Nick Mercy_____________________________________ Date

Student Signature ___________________________________________ Date __________________

Date of Observation: __________24/03/2021______________________________________________________

Place of Observation: ___________Sheldons training restaurant

Time frame (must include a full-service period/shift): __________Lunch ___________________________

Trainer Signature ______________Nick Mercy_____________________________ Date

Student Signature ___________________________________________ Date __________________

Instance 2: bulk cooking à la carte

determines appropriate cooking process

o goes into storeroom, cold room or freezer and determines

o checks with stores to see if the required stock is in main store

3. Coordinate kitchen operations. S NYS S NYS

o feedback from kitchen staff

o recognises deficiencies in the quality of food

determines appropriate cooking process

o goes into storeroom, cold room or freezer and determines

o checks with stores to see if the required stock is in main store

3. Coordinate kitchen operations. S NYS S NYS

o feedback from kitchen staff

o recognises deficiencies in the quality of food

Coordinate cooking operations

Course: _______CERT 4 commercial cookery

Date Due: __________________________________

□ cook chill for extended life

□ cook chill for five-day shelf life

G. To record workflow planning and communication use the template “Workflow”.

H. For 4 service periods you must provide:

□ functions and events

Service Style/Period: _Lunch_________ Food production process: ______Bulk Cooing

No. of kitchen staff: ___5_______ No. of Covers/Portions prepared: ____40________

Workflow plan prepared and attached Prep. List attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Service Style/Period: __Lunch_______ Food production process: _Bulk Cooking/Cook Fresh_______________

No. of kitchen staff: ___5_____ No. of Covers/Portions prepared: __70__________

Workflow plan prepared and attached Prep. List attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

No. of kitchen staff: ___5_______ No. of Covers/Portions prepared: ___80_________

Workflow plan prepared and attached Prep. List attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Service Style/Period: ___Function/Lunch__ Food production process: __Bulk cooking/Fresh Cook___________

No. of kitchen staff: __5________ No. of Covers/Portions prepared: _80___________

Workflow plan prepared and attached Prep. List attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

No. of kitchen staff: __5________ No. of Covers/Portions prepared: ___90_________

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 6 of 12 4

No. of kitchen staff: __5________ No. of Covers/Portions prepared: ___90_________

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Service Style/Period: _Lunch______________ Food production process: __Bulk Cooking/Cook Freeze_________

Date of Observation: 17/03/2021____________________________________

Time frame (must include a full service period/shift): Lunch _____________

Trainer Signature Nick Mercy_______________________________ Date

Student Signature _________________________ Date

Date of Observation: 24/03/2021____________________________________________

Time frame (must include a full-service period/shift): Lunch _________________

Trainer Signature Nick Mercy_______________ Date

Student Signature _________________________ Date

Service Style/Period: _Lunch___ Food production process: Bulk Cooing

No. of kitchen staff: _5_ No. of Covers/Portions prepared: 40____

Supervisor’s Name ______________ Signature Date _

Service Style/Period: Lunch_____ Food production process: _Bulk Cooking/Cook Fresh_______________

No. of kitchen staff: _5_ No. of Covers/Portions prepared: 70__________

Supervisor’s Name ______________ Signature Date _

No. of kitchen staff: _5___ No. of Covers/Portions prepared: _80_________

Supervisor’s Name ______________ Signature Date _

Service Style/Period: _Function/Lunch Food production process: Bulk cooking/Fresh Cook_________

No. of kitchen staff: 5______ No. of Covers/Portions prepared: _80___________

Supervisor’s Name ______________ Signature Date _

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________

Supervisor’s Name ______________ Signature Date _

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________

Supervisor’s Name ______________ Signature Date _

Service Style/Period: _Lunch____ Food production process: Bulk Cooking/Cook Freeze_

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________

Supervisor’s Name ______________ Signature Date _

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________

Supervisor’s Name ______________ Signature Date _

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________

Supervisor’s Name ______________ Signature Date _

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________

Supervisor’s Name ______________ Signature Date _

No. of kitchen staff: 5____ No. of Covers/Portions prepared: _90_________