Assessment Task 2: Project

Course SIT50422 Diploma of Hospitality Management

Unit Code & Name SITHCCC043 Working Effectively as a Cook
Assessor Name Munshi Salahuddin
Student Name YOHANES
Student Signature

Assessment Task 2: Instructions

Information for students

In this task, you will work together to organise, cook for and host a lunch or dinner service within their
RTO.
You will need access to:

 your learning resources and other information for reference

 your Debrief Template

 your Dietary Requirements Template

 your Feedback Template

 your Planning Meeting Template

 your Workflow Template

 your Observation Checklist Template

 classmates to form cooking teams

 two recipes

 a special request or dietary requirement of a customer.

Ensure that you:

 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

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 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 how your assessment should be submitted.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

Assessment Task 2: Project

Activities

Complete the following activities.

1. Carefully read the following scenario.

Your task for this assessment is to work with your classmates to organise, plan,
prepare and cook for a breakfast, lunch or dinner service at your RTO.
As this unit requires you to complete 48 complete service periods this assessment
task will count as Service Period 1 in your Student Logbook for this unit that forms
part of Assessment Task 3.
Your trainer or assessor will work with you to identify the type of service that you
will host.
Regardless of the type of service, there are some criteria that the service must
meet:

 It must be a complete service period.

 It may be for either an à la carte, set menu, buffet or cyclical

 Your assessor will break the class into at least three groups. Each group will
be responsible for one course (for example, entrée, main or dessert).

 Every person within each group will be responsible for planning and preparing
or cooking at least two dishes. One of the dishes must address the dietary
requirements or special needs of a customer (there is more information about
this requirement below).

 You must work cooperatively with the other members of your team throughout
this assessment to coordinate the service and respect individual personal
values and beliefs as well as any cultural or linguistic differences.

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  Throughout this assessment, you will need to demonstrate effective
communication skills including:
o speaking clearly and concisely

o using non-verbal communication to assist with understanding

o asking questions to identify required information

o responding to questions as required

o using culinary terms commonly used in commercial kitchens.

2. Meet with your assessor and the other members of your team.

Meet with your assessor and the other members of your team to discuss the menu
for your service, the dishes that each of you will be preparing and the roles of each
person in the team.
During meetings you may have disagreements within the workgroup. Your trainer
will observe and also ask you ways of how you would manage and deal with conflict
situations that arise or they may provide you with scenarios if none present.

Record the outcomes of your meeting by completing the Planning Meeting

Template.

3. Adjusting for special requests or dietary requirements of customers.

Your assessor has provided you with a special request or dietary requirement of a
customer that you must adjust one of the recipes that you are preparing to meet.
Complete the Dietary Requirements Template to explain what the dietary
requirement is that you will be addressing and to provide an overview of how you
will be adjusting your recipe.

4. Organise and prepare for food service.

To ensure that you are properly prepared for food service, you will need to
complete the following tasks:

 Interpret the recipes and specifications that you have been provided with to
calculate the quantities of commodities that you will require.

 Identify the equipment that you will require to produce the menu items which
you will be responsible for.

 Prepare a workflow schedule.

A Workflow Template has been provided to help you.

You should also rely on your completed Planning Meeting Template, and the
information that you gathered in the planning meeting.

5. Final planning meeting.

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 Get together with your team and your assessor to go over your plans ahead of
service. How will you all work together to ensure that your menu items meet
customer expectations of quality and timeliness? Do your Workflow Templates
need review so that you can all work cooperatively and efficiently?

Update your Workflow Template to reflect the decisions made in the meeting.

6. Submit documents to your assessor.

Finalise your documents ensuring they are clear and complete. Send or submit the
following documents to your assessor:

 A completed Planning Meeting Template.

 A completed Dietary Requirements Template.

 A completed Workflow Template.

7. Cook and prepare the menu items for the meal service.

Now it’s time to put all of that planning and organising to work. The lunch or dinner
service has arrived. You will work with your team to prepare and serve your dishes
and to complete the related end of shift requirements.
Before the service period begins, ensure that you have everything that you need
including:

 Organisational policies and procedures

 PPE

 Workflow plans

 Checklists.

Throughout the service period, your assessor (or a number of assessors) will be
observing you against the following criteria, so it is important that you:

 work safely and hygienically

 work efficiently

 work cooperatively with the other members of your team

 work professionally

 follow the kitchen’s policies and procedures

 follow your work-flow plan

 remain calm and systematic

 multi-task by integrating a range of technical and other skills

 maintain a clean and tidy work environment

 prepare menu items which meet quality standards

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  produce menu items which are appealing in presentation

 produce menu items which meet your customers’ expectations of time

 adjust your cooking process/methods as required

 support others in workgroup

 promote cooperation

 delegate tasks appropriately

 develop and maintain positive relationships

 demonstrate respect for others’ differences

 identify and resolve conflict issues (if applicable)

 seek assistance from others (when required)

 if unable to rectify issues referred to relevant personnel (if applicable)

 prepare your dishes within the kitchen’s normal time constraints

 respond appropriately to the dietary or special need that you were allocated

 adhere to your legislative requirements

 consider and act on feedback on quality from customers, colleagues and

others

 store food items correctly.

8. Gather feedback.

At the end of the meal, use the Feedback Template to gather feedback on the two
dishes which you prepared from at least two guests.

Submit your completed Feedback Template to your assessor.

9. Post-shift debrief.

At the end of the service, meet with all members of the three cooking teams and
your assessor/s to participate in a post-shift debrief.

Record the outcomes of the post-shift debrief from your perspective in the Debrief
Template.

Submit your completed Feedback Template to your assessor.

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Assessment Task 2: Project - ANSWER

Planning Meeting Template

Summary of service

Date of service: 24/06/2024

Time that guests arrive: 26/06/2024

Time that service starts: 14:00

Number of guests: 40

Style of service: Buffet

Team members and roles

List the members of your team and provide a brief summary of each person’s role.

Yohanes Prepare all for service

Clarence Handle grill

Kumar Salad section

Ahmed Cakes, pastries and muffin

Anthony Hot foods

Dennis Dishes

Service menu
Provide a brief description of your team’s menu.

Menu style: Set menu

Price range: 400$
Customer preference: Gluten free

Your dishes

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Describe the two dishes that you will be preparing for the meal. How do they align with the
requirements of the menu?

Menu item 1:
- Thai green curry with coconut cream (dairy free)
- Mushroom soup
- Bread roll, chetta cheese
- Caesar salad
- Garden salad

Menu item 2:
- Beef Bolognese
- Pork belly
- Rice
- Garden salad
- Carrot cake

Dietary Requirements Template

Dietary requirement
Summarise the special request or dietary requirement that you have been asked to address. What is
it? How might the issue affect the customer if you failed to address it adequately?

Dietary requirements: How it effects the customers:

Allergic reactions Allergic reactions can cause discomfort, health

risks, and potential emergencies for customers
such as hives, swelling or difficulty of breathing.
Businesses should prioritize allergen
awareness, clear labeling, and staff training to
minimize risks and ensure customer safety and
satisfaction.

Gluten free Gluten-free failures can lead to health issues for

customers with gluten sensitivities or celiac
disease. It undermines trust in the business's
claims and can result in dissatisfaction,
discomfort, and lost patronage.

Dairy free Dairy-free failures can cause digestive distress

and allergic reactions in customers with lactose
intolerance or dairy allergies. It diminishes
confidence in the establishment and may lead to
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 negative reviews and lost business.

Strategy
Describe how you will adjust your recipe to address the dietary requirement.

Dietary requirements: Ways to adjust requirements:

Flour substitutes Replace traditional wheat flour with gluten-free

alternatives such as almond flour, coconut flour,
rice flour, or a gluten-free all-purpose flour
blend. These alternatives can be used in various
recipes without compromising taste or texture.

Gluten-free binders In recipes that require binding agents like

breadcrumbs or flour for coating, use gluten-free
alternatives such as crushed gluten-free
crackers, gluten-free breadcrumbs or ground
nuts.

Gluten-free sauces and condiments
Ensure that sauces, marinades and condiments
used in the recipe are gluten-free. Opt for
gluten-free soy sauce, tamari or gluten-free
Worcestershire sauce, and carefully check
labels to avoid hidden sources of gluten.

Workflow Template
Ingredient list
Calculate the ingredients and quantities that you will require to prepare your dishes. You can use the
following templates or, if your organisation has standard templates, you are free to use those.

Recipe 1: Cauliflower and coconut labneh with curry

Serves: 4

Number of serves required: 4

Ingredient Qty Qty/serves Qty x serves required

Coyo coconut yougurt 250g 250g/4 1kg

Thyme 2 spring 2 spring/4 8 spring

Salt As needed As needed As needed

Cauliflower 0,5g 0,5g/4 2g

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 Coconut oil 15g 15g/4 60g

Paprika 5g 5g/4 20g

Olive oil 30ml 30ml/4 120ml

Lemon 1 1/4 4

Recipe 2: Lentil bolognese with gluten free pasta

Serves: 4

Number of serves required: 4

Ingredient Qty Qty/serves Qty x serves required

Onion 1g 1g/4 4g

Carrot 0,5g 0,5g/4 2g

Celery 1g 1g/4 4g

Garlic clove 1g 1g/4 4g

Lentil 250g 250g/4 1kg

Canned whole tomato 2g 2g/4 8g

Tomato paste 30g 30g/4 120g

Veg stock 500ml 500ml/4 2l

Gf pasta 200g 200g/4 800g

Commodity list

Commodity Qty required

Yeast flakes 3g

Salt 2 tbsp

Oregano 3 springs

Rosemary 2 springs

Mint 3 springs

Quality and style requirements

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Summarise the required quality and style requirements for your dishes. How will you know that you
have achieved the required standards?

Recipe name: Quality standard:

Cauliflower and coconut labneh with curry
Cauliflower and coconut labneh with curry
should maintain a high standard of quality, with
cauliflower cooked to a tender yet firm texture,
coconut labneh creamy and well-balanced in
flavor. The curry should be aromatic, with spices
harmonizing and not overpowering the dish.
Consistency is key, ensuring each component
complements without overshadowing others,
creating a satisfying and memorable culinary
experience.

Lentil bolognese with gluten free pasta
Lentil bolognese with gluten-free pasta should
feature al dente pasta cooked evenly and not
mushy. The lentil bolognese should be rich in
flavor, with a well-seasoned tomato base and
tender lentils. It should be served hot, ensuring
the dish is comforting and satisfying, meeting
the expectations of both gluten-free and non-
gluten-free customers alike.

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Work schedule
Develop a workflow schedule for the special function service. You can use the following
template or, if your organisation has a standard template, you are free to use that.

Time Task Equipment Notes / Responsibility

20 minutes Gather and Gloves and measuring Yohanes

✘ organize tools
ingredients

5 minutes Review recipes for Lists of recipes Yohanes

✘
accuracy

15 minutes Ensure kitchen Disinfectant liquid, Yohanes

tools and towel
✘
equipment are
clean and ready

5 minutes Checking the grill Disinfectant liquid, Clarence

✘
towel

60 minutes Prepare all needed Knife, cutting board, Kumar

✘
(1 hour) salad bowl

120 Cakes, pastries Mixing bowls, Ahmed

minutes (2 and muffin measuring
✘ hours) cups/spoons, baking
pans, an oven, and
cooling racks.

120 Prepare hot foods Pots/pans, stove or Anthony

✘ minutes (2 oven, and utensils
hours) (spatula, tongs)

90 minutes Prepare dishes Pots/pans, stove or Dennis

(1,5 hours) oven, and utensils
✘
(knife, cutting board,
spatula)

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Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did
you take into consideration when you developed your plan? Did you liaise with other
members of your team when developing the plan?

A well-developed workflow plan is crucial for maximizing efficiency in any team or

organization. Here’s how it helps and what factors we took into consideration during its
development, including collaboration with team members:

Benefits of a Workflow Plan:

- Clarity and Structure: A workflow plan provides a clear outline of tasks, responsibilities, and
timelines. This clarity reduces confusion and ensures everyone knows their roles, leading to
smoother operations.
- Efficiency: By mapping out processes, identifying bottlenecks, and optimizing workflows, a
plan helps streamline operations. This efficiency minimizes wasted time and resources,
improving overall productivity.
- Consistency: Consistent processes outlined in the workflow plan ensure that tasks are
performed the same way each time. This reduces errors and enhances the quality of output.
- Resource Allocation: It helps in allocating resources effectively, whether it’s manpower,
materials, or equipment, ensuring they are utilized optimally to meet goals.
- Adaptability: A good workflow plan is adaptable to changes in workload, priorities, or
external factors. It allows teams to adjust quickly without compromising efficiency.

Factors Considered in Developing a Workflow Plan:

- Process Analysis: Understanding current workflows through observation and analysis helps
identify inefficiencies or areas for improvement.
- Task Sequencing: Determining the logical order of tasks ensures smooth transitions
between stages and minimizes delays.
- Roles and Responsibilities: Clearly defining who is responsible for each task ensures
accountability and prevents misunderstandings.
- Time Management: Setting realistic timelines for each task and the overall project helps in
prioritizing and meeting deadlines.
- Communication: Ensuring clear communication channels are established so team members
can collaborate effectively and share updates.
- Quality Control: Incorporating checks and reviews at critical stages ensures that outputs
meet quality standards before proceeding.
- Feedback Mechanism: Including a mechanism for feedback allows for continuous
improvement based on insights from team members.

Collaboration with Team Members:

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- Input and Insights: Team members’ expertise and insights are valuable in understanding
current workflows and identifying pain points. Their input ensures that the plan addresses real
issues and considers practical solutions.
- Roles and Responsibilities: Collaborating with team members helps in defining clear roles
and responsibilities that align with individuals’ strengths and capabilities.
- Buy-in and Ownership: Involving team members in the planning process fosters buy-in and
ownership of the workflow plan. They are more likely to adhere to the plan and contribute
actively to its success.
- Feedback and Iteration: Regular communication and feedback loops during the planning
phase allow for adjustments and refinements based on practical considerations and real-
world experiences.
- Training and Support: Identifying training needs and providing necessary support to team
members ensures they are equipped to execute their roles effectively within the workflow
plan.
In conclusion, developing a workflow plan involves careful consideration of processes, roles,
communication, and feedback mechanisms. Collaboration with team members not only
enhances the plan’s effectiveness but also fosters a sense of ownership and commitment to
achieving shared goals. By optimizing workflows through a well-developed plan and
leveraging team collaboration, organizations can maximize efficiency, productivity, and
ultimately, achieve greater success.

Post-shift Debrief Template

De-brief process
Summarise the debrief process. What happened during debrief? What role did you play? Was
the debrief useful?

The post-shift debrief was conducted at the end of the service to discuss the overall
performance of the three cooking teams. The debrief process involved a constructive and
collaborative discussion focusing on strengths, areas for improvement, and any challenges
encountered during the service.
- Each team member shared their insights on what went well and areas that could be
enhanced.
- Specific dishes were discussed in terms of customer feedback and overall success.
- Operational aspects, including workflow efficiency and communication, were reviewed.
As the team leader, I facilitated the debrief process, encouraging open communication and
constructive feedback. I actively participated in the discussion, sharing my observations
and seeking input from team members. My role was to ensure a positive and productive
atmosphere during the debrief.
The debrief was highly useful as it provided valuable insights into the strengths and
weaknesses of the service. Team members shared their perspectives, contributing to a
collective understanding of what worked well and areas that needed attention. The
discussion served as a learning opportunity for everyone involved.

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Did you identify any conflict during the service?

No significant conflicts were identified during the service. However, there were minor
disagreements related to timing and coordination between teams, which were promptly
addressed.
In addressing minor conflicts, I facilitated open communication between the involved
parties. We discussed the root causes of the disagreements and found mutually agreeable
solutions. Emphasizing teamwork and the common goal of delivering exceptional service
helped resolve conflicts and maintain a positive work environment.

How did you resolve the conflict issue?

In addressing minor conflicts, I facilitated open communication between the involved

parties. We discussed the root causes of the disagreements and found mutually agreeable
solutions. Emphasizing teamwork and the common goal of delivering exceptional service
helped resolve conflicts and maintain a positive work environment.
- Action Items:
° Identified areas for improvement were documented, and action items were assigned to
specific team members to address these concerns in future services.
- Positive Reinforcement:
° Recognition and positive reinforcement were given for successful aspects of the service,
fostering a sense of accomplishment and motivation within the teams.
- Continuous Improvement:
° The debrief process highlighted the importance of continuous improvement, and the team
expressed a commitment to implementing the lessons learned in upcoming services.

De-brief outcomes
Summarise the outcomes of the debrief. What would the group do differently next time? Were
any changes or improvements made to processes? How would these improve the quality of
the menu items produced?
What would the group do differently next time?

1. Identification of Strengths and Weaknesses:

- The debrief highlighted several strengths in the service, including successful dishes,
effective communication within teams, and overall positive customer feedback.
Weaknesses, such as minor timing and coordination issues, were also acknowledged.
2. Open Communication:
- Team members actively participated in the debrief, sharing their perspectives and
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 insights. The atmosphere was collaborative, allowing for open communication about both
successes and areas for improvement.
3. Recognition of Individual Contributions:
- The debrief provided an opportunity to recognize individual contributions. Outstanding
efforts from team members were acknowledged, fostering a positive team culture.
4. Action Items for Improvement:
- Action items were identified to address specific areas for improvement. These included
refining coordination between teams, optimizing workflow efficiency, and implementing
strategies to enhance timing during peak service periods.

Were any changes or improvements made to processes?

1. Enhanced Coordination:
- The group recognized the need for improved coordination between cooking teams,
particularly during peak service times. Next time, there will be a focused effort to
synchronize tasks more effectively to ensure a smoother workflow.
2. Timing Optimization:
- The timing of dish preparation and service was identified as an area for improvement. The
group aims to implement a more detailed schedule for each team, allowing for better
synchronization and minimizing delays in the future.
3. Refined Communication Protocols:
- To address minor communication gaps observed during the service, the group decided to
refine communication protocols. Clearer channels and methods for conveying important
information between teams will be established.

How would these improve the quality of the menu items produced?

1. Workflow Adjustments:
- The team discussed and implemented adjustments to the workflow, ensuring a more
streamlined process for dish preparation and service. This includes a detailed timeline for
each team to enhance efficiency.
2. Enhanced Training Opportunities:
- The debrief highlighted specific skill areas that could be strengthened through targeted
training. The team plans to organize training sessions to enhance specific culinary
techniques and improve overall proficiency.
• Improvement Impact on Menu Items:
1. Quality Assurance:
- The changes and improvements in processes aim to enhance overall efficiency and
coordination. This will contribute to a higher level of quality assurance, ensuring that each
menu item is prepared with precision and consistency.
2. Consistency in Service:
- The refined communication and optimized timing will lead to increased consistency in the
delivery of menu items. Customers can expect a consistently high standard, regardless of
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 peak service periods.
3. Positive Customer Experience:
- By addressing identified weaknesses and implementing improvements, the group aims to
create a more positive and seamless customer experience. This will contribute to increased
satisfaction and loyalty.

Feedback Template
Feedback – Customer 1
Summarise the customer’s feedback. What did they enjoy about the dish? What could have
been improved? Ask them to comment on taste, texture, presentation, temperature and so on.

Dish Cauliflower and coconut labneh with curry

Taste The customer expressed delight in the

unique combination of flavors. The curry-
infused coconut sauce was well-received,
providing a perfect balance of spices. The
cauliflower's natural sweetness
complemented the savory and aromatic
elements.

Texture The texture was appreciated, with the

creamy labneh adding richness to the dish.
The roasted cauliflower provided a
satisfying crunch while maintaining a tender
interior, contributing to a well-rounded
mouthfeel.

Presentation The presentation was visually appealing,

with the vibrant colors of the curry sauce
and fresh cilantro garnish enhancing the
overall aesthetic. The layered arrangement
of labneh, cauliflower, and sauce was
positively commented.

Temperature The dish was served at an optimal

temperature, striking a good balance
between hot and warm elements. The
customer noted that this added to the overall
enjoyment of the meal.

Color The colors were visually appealing, with the

golden-brown cauliflower, creamy labneh,
and rich curry sauce creating an appetizing
and enticing dish.

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 General feedback The customer provided positive general
feedback, expressing satisfaction with the
creativity of the dish and its distinctive flavor
profile. They mentioned that it was a unique
and enjoyable culinary experience.

Feedback – Customer 2
Summarise the customer’s feedback. What did they enjoy about the dish? What could have
been improved? Ask them to comment on taste, texture, presentation, temperature and so on.

Dish Lentil bolognese with gluten free pasta

Taste The customer enjoyed the rich and savory

taste of the lentil Bolognese. They
appreciated the well-balanced blend of
herbs and spices, noting that it provided a
satisfying and hearty flavor profile. The
gluten-free pasta was also positively
received for its taste and texture.

Texture The texture of the lentil Bolognese was well-

received, with the lentils providing a meaty
and substantial feel. The gluten-free pasta
maintained a pleasing al dente texture,
contributing to the overall enjoyment of the
dish.

Presentation The presentation was visually appealing,

with the lentil Bolognese generously coating
the gluten-free pasta. The dish was
described as inviting, and the addition of
fresh herbs for garnish added a touch of
freshness and color.

Temperature The temperature of the dish was

satisfactory. Both the lentil Bolognese and
gluten-free pasta were served at an
appropriate warmth, contributing to a
comforting and enjoyable dining experience.

Color The colors of the dish were noted to be

visually pleasing. The vibrant red of the lentil
Bolognese against the lighter tones of the
gluten-free pasta created an appetizing
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 appearance.

General feedback The customer provided positive general

feedback, expressing overall satisfaction
with the lentil Bolognese and gluten-free
pasta combination. They noted that it was a
flavorful and fulfilling alternative to traditional
Bolognese, catering to dietary preferences
without compromising taste.

Implementation of feedback
Why is important to gather feedback from customers? How will you implement the customer’s
feedback? What changes would you make to the dish? What changes would you make to
your preparation or cooking process? Presentation?
Why is important to gather feedback from customers?

1. Continuous Improvement:
- Customer feedback provides valuable insights into what works well and areas for
improvement. It allows for ongoing refinement of dishes and processes.
2. Customer Satisfaction:
- Understanding customer preferences helps in tailoring offerings to meet their
expectations, leading to higher satisfaction and loyalty.
3. Identifying Trends:
- Feedback helps identify emerging trends and changing customer preferences, enabling
the business to stay competitive and innovative.
4. Problem Resolution:
- Customer feedback highlights potential issues or concerns, allowing for timely resolution
and preventing recurring problems.

How will you implement the customer’s feedback?

1. Taste:
- If customers consistently mention a desire for more bold flavors, consider adjusting the
seasoning or experimenting with additional herbs and spices.
2. Texture:
- If feedback suggests a preference for a different texture, such as a creamier consistency,
explore alternative cooking techniques or ingredient combinations.
3. Presentation:

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 - If customers express a desire for a more visually appealing dish, focus on enhancing the
presentation through creative plating or garnishing techniques.

What changes would you make to the dish?

1. Efficiency:
- If feedback indicates concerns about the speed of service, evaluate the cooking process
to identify areas for streamlining without compromising quality.
2. Allergen Management:
- Address any feedback related to allergens by reviewing and reinforcing protocols to
ensure a safe dining experience for customers with dietary restrictions.

What changes would you make to your preparation or cooking process?

Implementing customer feedback is an ongoing process that requires adaptability and a

commitment to improvement. By actively listening to customer preferences, making
thoughtful adjustments to dishes, and refining operational processes, a business can
enhance the overall dining experience and build a loyal customer base.

Presentation?

1. Plating Techniques:
- Experiment with different plating techniques to enhance the visual appeal of the dishes,
considering color contrasts, arrangement, and garnishing.
2. Serve ware:
- Assess the choice of server to ensure it complements the aesthetic of the dishes,
contributing to an overall pleasing presentation.

WSC-DHMASS-SITHCCC043-V3-4/04/2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M