Roles and responsibilities, and organisational requirements

Reference no: EM133056164

Logbook - Food Service Period 1 to Food Service Period 48 Assessment Guidelines

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:

- Safely and hygienically prepare, cook, and present menu items for a minimum of 48 complete food service periods that covered a:
o Breakfast
o Dinner
o Lunch
o Special function
- Prepare, cook, and present items for at least three of the following different menu styles:
o Ala carte
o Set menu
o Table d'hOte
o Buffet
o Cyclical
- Prepare, cook, and serve items from the following food types that meet quality requirements:
o Appetisers and salads
o Fish and shellfish
o Hot and cold desserts
o Meat, poultry, and game
o Pastries, cakes, and yeast goods
o Stocks, sauces, and soups
o Vegetables, fruit, eggs, and farinaceous products
- Multi-task and integrate technical and other skills to respond to multiple demands simultaneously
- Work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
- Respond to special customer requests and dietary requirements
- Prepare dishes for customers within the typical time constraints of a busy commercial kitchen.

Attachment:- Food Service Period.rar

Reference no: EM133056164

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