Reference no: EM133113693

SITHKOPOO5 Coordinate cooking operations

Assessment Task

Performance objective:

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:

° development of:
 • kitchen workflow schedules
 • mise en place lists
 • food preparation lists . .
° 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:

° bulk cooking
° cook chill for extended life
° cook chill for five-day shelf life
° cook freeze
° fresh cook

Assessment description:

Part A
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 Part B. 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.

Part B
A. Part B consists of 12 practical service instances where you are required to coordinate cooking operations, documented in a log. 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 logbook attached, clearly numbered and dated on at least 12 occasions.
D. Each service detail and task outlined in each of the logbook 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 raise en place list
A preparation list

For 4 of the 12 instances, you must provide in addition to the above documentation:
Calculations of food requirements and Food orders which must cover 4 of the following service styles:

• A la carte
• Buffet
• Set menu
• Table d'hôte
• Bulk cooking operations
• Functions and events
• Festivals

Attachment:- Coordinate cooking operations.rar