Reference no: EM132667210
SITHKOP005 - Coordinate Cooking Operations Assignment - Macallan College, Australia
Instructions -
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. Recipe and workflow templates may be copied as required to suit your needs.
I. For each service period you must provide:
a workflow plan
a mise en place list
a preparation list
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
J. 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.
Assessment - Observation of 2 Service Instances
You will be observed coordinating cooking operations using 2 different food production processes for2 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 as part of the Log book.
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.
Student shall be required to provide the following information in the 2 instances.
Instance 1 - Bulk- cooking General - Guidelines for Bulk Cooking:
The student is required to coordinate cooking operations for bulk cooking for an event such as but not limited to birthday, anniversary for at least one service-period.
The student must provide the following details/ documents for the Instance when bulk-cooking was done.
- Description of the event.
- Number of people for whom the event was organised.
- Dishes that were finalised for the event.
- No. of chefs and kitchen hands that were available.
- The workflow plan for preparing the food.
- Mise en place lists [Template has been provided for the students. They may use their own template]
- The following options shall be applicable for Bulk cooking - buffet, functions and events, festivals.
Instance 2: Fresh Cook
For fresh cook instances, students are required to fill the Instance Log and provide completely filled templates [workflow plan, mice en place lists, food preparation lists.]
The students are required to choose the dishes from the Set Menu.
List the food production requirements you have identified for this service period.
Provide an overview of actions you have used to organise availability of all supplies for the food production period.
List the food production processes you have observed during the service period.
List the adjustments you have made to food production processes during the service period.
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed.
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable.
Attachment:- Coordinate Cooking Operations Assignment Files.rar