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    C3W10D2 Workflow

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    Rafael
    Rafael Luis Vick has a workflow plan for his Certificate 3 cooking class on Week 10, Day 2. The plan outlines that he will arrive at 8 am, set up his station, check storage temperatures, and receive a trainer briefing. Rafael will then prepare three desserts - a panacotta with rhubarb, raspberry coulis, and a chocolate soufflé between 9 am and 10:20 am. After making a chocolate sauce from 11 am to 11:15 am, he will plate the dishes and receive feedback from his trainer before ending his session at 1 pm.

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    C3W10D2 Workflow

    Uploaded by

    Rafael
    7 views1 page
    Rafael Luis Vick has a workflow plan for his Certificate 3 cooking class on Week 10, Day 2. The plan outlines that he will arrive at 8 am, set up his station, check storage temperatures, and receive a trainer briefing. Rafael will then prepare three desserts - a panacotta with rhubarb, raspberry coulis, and a chocolate soufflé between 9 am and 10:20 am. After making a chocolate sauce from 11 am to 11:15 am, he will plate the dishes and receive feedback from his trainer before ending his session at 1 pm.

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    Rafael Luis Vick has a workflow plan for his Certificate 3 cooking class on Week 10, Day 2. The plan outlines that he will arrive at 8 am, set up his station, check storage temperatures, and receive a trainer briefing. Rafael will then prepare three desserts - a panacotta with rhubarb, raspberry coulis, and a chocolate soufflé between 9 am and 10:20 am. After making a chocolate sauce from 11 am to 11:15 am, he will plate the dishes and receive feedback from his trainer before ending his session at 1 pm.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    7 views1 page

    C3W10D2 Workflow

    Uploaded by

    Rafael
    Rafael Luis Vick has a workflow plan for his Certificate 3 cooking class on Week 10, Day 2. The plan outlines that he will arrive at 8 am, set up his station, check storage temperatures, and receive a trainer briefing. Rafael will then prepare three desserts - a panacotta with rhubarb, raspberry coulis, and a chocolate soufflé between 9 am and 10:20 am. After making a chocolate sauce from 11 am to 11:15 am, he will plate the dishes and receive feedback from his trainer before ending his session at 1 pm.

    Copyright:

    © All Rights Reserved
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    Cookery VET MCIE: Certificate III, Term 3.

    Student: Rafael Luis Vick

    Certificate 3: WEEK 10, DAY 2 Workflow plan (15/06/2022)

    08.00 am - Arrive and change to uniforms


    08.15 am - Set up my station
    08.30 am - Check cool room temperatures and visual check of the storage areas
    08.45am - Trainer briefing
    09.00 am - Pick ingredients for panacotta with rhubarb
    09:10 am - Pick ingredients for raspberry coulis
    09:20 am - Pick ingredients for chocolate soufle
    09:30 am - Start to work on the panacotta
    09:45 am - Start to work on the soufflé
    10:10 am - make raspberry coulis
    10:20 am - put dishes in the fridge to harden
    10:45 am - take ingredients for chocolate sauce
    11:00 am - Start on chocolate sauce
    11:15 am - finishing touches
    11:30 am - Plate dishes
    12:00 pm - Commence cleaning
    12:30 pm - Trainer feedback
    01:00 pm - End of session

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