Coordinate Cooking Operation | My Assignment Tutor

SITHKOP005 Coordinate Cooking OperationsVersion: V1 1 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JStudent AssessmentSITHKOP005Coordinate CookingOperationSITHKOP005 Coordinate Cooking OperationsVersion: V1 2 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JThis page is intentionally left blankSITHKOP005 Coordinate Cooking OperationsVersion: V1 3 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JASSESSMENT RECEIPT FORM STUDENT NAME:STUDENT ID:COURSE CODE:COURSE TITLE:TRAINER’S/ASSESSOR’S NAME:DUE DATEUNIT CODE AND DESCRIPTIONSITHKOP005 Coordinate Cooking Operations NOTE:1. This form must be stapled on top of the Assessment Workbook upon submission.2. This Assessment Receipt Form must be dated and signed in. DECLARATION1. I am aware that penalties exist for plagiarism and academic dishonesty.2. I am aware of the requirements set by my Trainer/Assessor.3. I have retained a copy of my Assessment.Student Signature: Date: ASSESSMENT RECEIVED BY AIE StaffName:Date:Signature: ================================= Tear Here ===========================Students must retain this as a Record of Submission.Unit Code & Description: SITHKOP005 Coordinate Cooking Operations AIEStudentAssessment Received byAIE Staff Name:Signature:Student ID:Student Signature: SITHKOP005 Coordinate Cooking OperationsVersion: V1 4 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JThis page is intentionally left blankSITHKOP005 Coordinate Cooking OperationsVersion: V1 5 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JINTRODUCTIONThis assessment booklet and tools has been designed for students undertaking face to facemode of study to provide information before students take assessments and containsassessment tools to assess the skills and knowledge required from students to be deemedcompetent in this unit. This booklet might not be suitable for students taking other modes ofstudy e.g. online or work based.Please read all the information given to you by the assessor and when you receive thisassessment booklet. If you do not understand any part of this booklet, please inform yourassessor/trainer.This unit describes the performance outcomes, skills and knowledge required to coordinatethe production of food in commercial kitchens. It requires the ability to plan the production offood, organise required food supplies for food production period, supervise food productionprocesses and monitor the quality of kitchen outputs. Food production can be for any type ofcuisine and food service style. It covers Asian cookery, patisserie products and bulk-cookedfoods.The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs,educational institutions, health establishments, defence forces, cafeterias, residential caterers,in flight and other transport caterers, event and function caterers. It applies to those peoplewho operate independently or with limited guidance from others including senior chefs andcatering managers.No occupational licensing, certification or specific legislative requirements apply to this unit atthe time of publication.Purpose of assessment:The purpose of assessment is to determine competency in the unit SITHKOP005 CoordinateCooking Operations.Elements1. Plan food production requirements.2. Organise availability of supplies for food productionperiod.3. Coordinate kitchen operations.4. Monitor the quality of kitchen outputs.Performance evidenceEvidence of the ability to complete tasks outlined in elements and performance criteria of thisunit in the context of the job role, and: supervise food production processes and monitor and report on the quality of kitchenoutputs for a minimum of twelve complete service periods (shifts) including: development of: kitchen workflow schedules mise en place lists food preparation listsSITHKOP005 Coordinate Cooking OperationsVersion: V1 6 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J calculating and ordering food supplies for at least four of the types of food servicestyles listed in the knowledge evidencecoordinate cooking operations within commercial time constraints for food productionprocesses, 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.Knowledge EvidenceDemonstrated knowledge required to complete the tasks outlined in elements andperformance criteria of this unit: for at least three of the hospitality and catering organisations detailed in the unit’sapplication:comprehensive details of food production processes for: receiving  mise en place preparing or cooking post-cooking storage reconstitution re-thermalisation serving critical control points in food production where food hazards must be controlledmenus and recipes for items produced in performance evidenceindicators of quality food products: appearance and visual appeal colour consistency  moisture content mouth feel and eating properties plate presentation portion size shape taste texture types of food service styles: à la carte  buffet set menu table d’hôte bulk cooking operationsSITHKOP005 Coordinate Cooking OperationsVersion: V1 7 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J functions and events festivals use of designated decorations, garnishes or saucestypes of food production systems and their characteristics for different productionmethods specified in the performance evidencerange of formats and content for: kitchen workflow schedules mise en place plans  food preparation listsCompetency RequirementsTo be judged competent in this unit, you will be required to demonstrate all indicators whichare shown in the Marking Guide (assessor’s document).You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Studentswith unsatisfactory completion of any of the assignment tasks will be deemed Not YetCompetent (NYC).Assessors will ensure that the evidence collected meets the requirements of the Rules ofEvidence (authentic, current, sufficient and valid) prior to entering results into the competencyrecord sheet.Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will begiven two additional opportunities for reassessment. If the student is still deemed Not YetCompetent (NYC) after two reassessments in a unit of competency student will be required tore-enrol in the unit of competency as per the scheduled delivery of the course. For furtherdetails, refer to AIE Training and assessment policy and procedure.Outline of evidence to be collectedYou must submit the following evidence to be marked competent for this unit. Your assessorwill ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient,current and authentic. Assessment 1 –Assignment Completed assignment questions answered and submit to yourassessor electronically or paper based. Complete and sign the cover sheet for assessment taskAssessment 3 –PracticalObservation Satisfactorily completion of all task identified in skills demonstrationsession. Completed and sign the cover sheet for assessment taskAssessment 3 –Logbook Satisfactorily completion of all task identified in logbooks. Completed and sign the cover sheet for assessment task. SITHKOP005 Coordinate Cooking OperationsVersion: V1 8 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JAssessment Tasks and Instructions Student NameStudent NumberCourse and CodeUnit(s) of Competency and Code(s)SITHKOP005 Coordinate Cooking OperationTrainer/Assessor Assessment for this Unit ofCompetency/ClusterDetailsAssessment 1AssignmentAssessment 2Practical ObservationAssessment 3Logbook Reasonable AdjustmentAIE works to ensure that students with recognized disadvantages can access and participatein education and training on the same basis as other students. Disadvantages may be based,for example, upon age, cultural background, physical disability, limited or non-current industryexperience, language, numeracy or digital literacy issues.Where identified, that a student may require special support or where, after enrolment, it ismade apparent that the student requires special support, reasonable adjustments will bemade to the learning environment, training delivery, learning resources and/or assessmenttasks to accommodate the particular needs of the student. An adjustment is reasonable if itcan accommodate the student’s particular needs, while also taking into account factors suchas the student’s views, the potential effect of the adjustment on the student and others andthe costs and benefits of making the adjustment.Any adjustments made must:a. Be discussed, agreed and documented in the assessment recordb. Benefit the student.c. Maintain the integrity of the competency standards and course requirements asstipulated in the training package.d. Be reasonable to expect in a workplace.Reasonable adjustment may consist of:a. Providing additional time for students to complete learning and assessment tasks.b. Presenting questions orally for students with literacy issues.c. Asking questions in a relevant practical context.d. Using large print material.e. Extending the course duration.f. Presenting work instructions in diagrammatic or pictorial form instead of words andsentences. SITHKOP005 Coordinate Cooking OperationsVersion: V1 9 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J 1. Has reasonable adjustment been applied to this assessment?Provide details for the requirements and provisions for adjustment of assessment: No No further information requiredYes Go to 2.Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignature Date2. Assessor to completeI agree the adjustments applied to this assessment are reasonableNameSignature DateSITHKOP005 Coordinate Cooking OperationsVersion: V1 10 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JAssessment Guidelines What will be assessedAssessment 1 & 2The purpose of this assessment is to assess your knowledge required to complete the tasksoutlined in elements and performance criteria of this unit:o critical control points in food production where food hazards must be controlledo menus and recipes for items produced in performance evidenceo indicators of quality food products:o buffeto set menuo table d’hôteo bulk cooking operationso functions and eventso festivalso kitchen workflow scheduleso mise en place planso food preparation lists.Assessment 3The purpose of this assessment is to check your ability to complete tasks outlined in elementsand 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  for at least three of the hospitality and catering organisations detailed in the unit’sapplication:o comprehensive details of food production processes for: receiving mise en place preparing or cooking post-cooking storage reconstitution re-thermalisation serving appearance and visual appeal colour consistency moisture content mouth feel and eating properties plate presentation portion size shape taste texture types of food service styles:o à la carte use of designated decorations, garnishes or sauces types of food production systems and their characteristics for different production methodsspecified in the performance evidence range of formats and content for: SITHKOP005 Coordinate Cooking OperationsVersion: V1 11 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J outputs for a minimum of twelve complete service periods (shifts) including:o development of:o calculating and ordering food supplies for at least four of the types of food service styleslisted in the knowledge evidence coordinate cooking operations within commercial time constraints for food productionprocesses, which must include at least two of the following categories:o bulk cookingo cook chill for extended lifeo cook chill for five-day shelf lifeo cook freezeo fresh cook.Place/Location where assessment will be conducted Level 11, 474 Flinders Street Melbourne VIC 3000 Mark Street, North Melbourne VIC (AIE Commercial Kitchen)Resource RequirementsPen, paper, Learning resource, Computer.Instructions for assessment including WHS requirements You are required to address all questions to achieve competence. Your trainer willprovide you with instructions for time frames and dates to complete this assessment. Once completed, carefully read the responses you have provided and check forcompleteness. Your trainer will provide you with feedback and the result you haveachieved. ALL tasks must be completed in legible English. It is preferred that the tasks submitted forassessments are typed and if written that they are legible and clear, if handwritten. You must submit all assessments on or before the due date specified by the assessor asper the training plan. Extensions for individual assessment tasks may be negotiated in specific circumstanceswith your assessor/trainer. However, you need to provide genuine evidence documentswhen seeking an extension to due date (e.g. extensions due to illness will require amedical certificate). To arrange an extension, you must speak to your assessor prior tothe due date. Extensions must be confirmed by the trainer in writing. You are permitted to use dictionaries and to seek support (as required) unless it puts injeopardy the integrity of the assessment, your assessor will let you know if this is the case. Unless the assessment task specifically allows pair work or group activities such asbrainstorming, you must submit your own original work and must not copy the work ofother students. Plagiarism is unacceptable in AIE. You can submit your assessment tasks through the learning management system (ifapplicable) or hand in hard copies in the classroom.  kitchen workflow schedules mise en place lists food preparation lists Log Book Recipes Agreement or Arrangement for Student Placement to coordinate 12 Service Instances Template “Banquet Analysis Sheet (BAS)” SITHKOP005 Coordinate Cooking OperationsVersion: V1 12 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JAssessment 2 consists of 2 Practical observations of practical service instance where youcoordinate cooking operations using 2 of the following food production processes during your12 service instances supported by the logbook service instances:o bulk cookingo cook chill for extended lifeo cook chill for five-day shelf lifeo cook freezeo fresh cook.using any 2 of the following food service styles:o à la carteo buffeto set menuo table d’hôteo bulk cooking operationso functions and eventso festivalsYour trainer will negotiate with you a suitable timeframe to fit within the 12 service instancesyou must complete as part of this unit of competency and supported by the service logprovided for assessment 3. The support documentation outlines in the services log and theobservation criteria provided for each observation provide a guideline for performance andknowledge required to successfully complete each service instance.Assessment 3 consists of 12 practical service instances where you are required to coordinatecooking operations, documented in a log. This log shall be used to document thecoordination of cooking operations during full-service periods.A. The 12 service instances must include at least 2 of the following food productionprocesses: bulk cookingcook chill for extended lifecook chill for five-day shelf lifecook freezefresh cook. B. Each instance is to be recorded in the logbook attached, clearly numbered and datedon at least 12 occasions.C. Each service detail and task outlined in each of the logbook instances must becompleted.D. To calculate food requirements for recipes, use the template “Standard Recipe Card”.E. To collate food orders, you may use the electronic template “Banquet Analysis Sheet”(BAS) provided to you by your trainer.F. To record workflow planning and communication use the template “Workflow”.G. Recipe and workflow templates may be copied as required to suit your needs.H. For each service period you must provide:a workflow plansa mise en place lista preparation listFor 4 of the 12 instances you must provide in addition to the above documentation:SITHKOP005 Coordinate Cooking OperationsVersion: V1 13 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JCalculations of food requirements and Food orders which must cover 4 of the following servicestyles: à la cartebuffetset menutable d’hôtebulk cooking operationsfunctions and eventsfestivals Statement of AuthenticityI acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appealswere explained to me and I understand these processesI understand the consequences of plagiarism and confirm that this is my own work and Ihave acknowledged or referenced all sources of information I have used for the purposeof this assessmentStudent Signature: Date: / /20 Note for students: If you are dissatisfied with an assessment outcome, you may appeal theassessment decision. In the first instance, you are encouraged to appeal informally bycontacting the assessor and discussing the matter with them. If you are dissatisfied with theoutcome of such discussion, you may appeal further to either the course coordinator and/orHead of Department. If you are still dissatisfied, you may appeal formally and in writing to havethe result reviewed. For more information, refer to the: Training and Assessment Policy & procedures, and Complaints and Appeals Policy and Procedures. Assessment Re-attempts: (ifany)1st Re-attempt2nd Re-attemptExtension – Date: / /OVERALL ASSESSMENT OUTCOME (To be filled in by assessor when all 3 assessments are completed)ASSESSMENT 1Satisfactory Not Yet SatisfactoryASSESSMENT 2Satisfactory Not Yet SatisfactoryASSESSMENT 3Satisfactory Not Yet SatisfactoryOVERALL RESULTSatisfactory Not Yet SatisfactoryAssessor(s) Signature(s):Date:/ /Student SignatureDate:/ / SITHKOP005 Coordinate Cooking OperationsVersion: V1 14 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JAssessment 1: AssignmentYour task: Answer the following questions. All questions must be addressed to demonstratecompetence.1. Describe the characteristics of each of the following food production processes, listexamples where these production processes are commonly used, and provide examplesfor advantages and disadvantages for each process: Bulk cookingDescriptionApplication/UseAdvantageDisadvantageCook chill for extended lifeDescriptionApplication/UseAdvantageDisadvantageCook chill for five-day shelf lifeDescriptionApplication/UseAdvantageDisadvantage SITHKOP005 Coordinate Cooking OperationsVersion: V1 15 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J Cook freezeDescriptionApplication/UseAdvantageDisadvantageFresh cookDescriptionApplication/UseAdvantageDisadvantage 2. List the essential factors you need to consider when planning a food production processfor cooking operations:3. You are preparing for a cook-chill (Short shelf life – 5 day) operation. Which aspects mustbe considered for each of the following steps in a production flowchart for this foodproduction process?1. Selection of the raw commodities2. Storage of raw materials3. PreparationSITHKOP005 Coordinate Cooking OperationsVersion: V1 16 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J4. Cooking5. Portioning6. Blast Chilling7. Storage of chilled foods8. Distribution9. Reheating10. Service4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 dayswhere they feature in the main course for Roasted Duck à orange. Indentify the CriticalControl Points for each of the following processes and outline the key aspect which mustbe considered for each: Receiving Thawing Storage Mise en place Preparing or cooking Post-cooking storage Reconstitution Re-thermalisation Serving5. List 5 processes you can implement to ensure food safety when preparing foods:1.2.3.SITHKOP005 Coordinate Cooking OperationsVersion: V1 17 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J4.5.6. List 5 processes you can implement to ensure food safety when processing, packaging andholding foods:1.2.3.4.5.7. List 5 processes you can implement to ensure food safety when transporting food tominimise any adverse effects on food:1.2.3.4.SITHKOP005 Coordinate Cooking OperationsVersion: V1 18 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J5.8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide theevaluation criteria in the table below to use as a guideline for your staff during service: Quality indicatorsRack of lambMint crustRosemary jusAppearance and eyeappealColour consistencyMoisture contentMouth feel and eatingpropertiesPlate presentationPortion sizeShapeTasteTextureSaucesDecorations andgarnishes ASSESSMENT 1 OUTCOMEASSESSMENT 1Satisfactory Not Yet SatisfactoryASSESSMENT 1 RESULTSatisfactory Not Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date:/ /Student SignatureDate:/ / SITHKOP005 Coordinate Cooking OperationsVersion: V1 19 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JASSESSMENT 3 – Practical ObservationINSTRUCTIONSObservation of 2 Service InstancesYou will be observed coordinating cooking operations using 2 different food productionprocesses for 2 different food service styles as selected in the table below. Your trainer willnegotiate with you a suitable timeframe to fit within the 12 service instances you mustcomplete as part of this unit of competency and supported by the service log provided forassessment 3.The support documentation outlines in the services log and the observation criteria providedfor each observation provide a guideline for performance and knowledge required tosuccessfully complete each service instance.Observation 1Date of Observation: ________________________________________________________________Place of Observation: _______________________________________________________________Time frame (must include a full-service period/shift): __________________________________Trainer Signature ___________________________________________ Date __________________Student Signature ___________________________________________ Date __________________Observation 2Date of Observation: ________________________________________________________________Place of Observation: _______________________________________________________________Time frame (must include a full-service period/shift): __________________________________Trainer Signature ___________________________________________ Date __________________Student Signature ___________________________________________ Date __________________SITHKOP005 Coordinate Cooking OperationsVersion: V1 20 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J Service InstanceFood Production Process(1 different process must beselected for each instance)Food Service Style(1 different service style must beselected for each instance)Instance 1:bulk cookingcook chill for extended lifecook chill for five-day shelf lifecook freezefresh cook.à la cartebuffetset menutable d’hôtebulk cookingoperationsfunctions and eventsfestivalsInstance 2:bulk cookingcook chill for extended lifecook chill for five-day shelf lifecook freezefresh cook.à la cartebuffetset menutable d’hôtebulk cookingoperationsfunctions and eventsfestivals SITHKOP005 Coordinate Cooking OperationsVersion: V1 21 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J Service Instance 1Assessment CriteriaSNYSSNYSComments1. Plan food production requirements(if any)Determines food production requirements taking intoconsideration:o customer requirementso deadlineso meal quantities requiredo menu itemso organisational standardso portion controlo special customer requestso special dietary requirementso standard recipeso timeframeo type of food to be preparedChooses food production processes to ensure nutritionalvalue, quality and structure of foods:Details as relevant:determines appropriate cooking processo bulk cookingo cook-chill for extended lifeo cook-chill for five-day shelf lifeo cook-freezeo fresh cookSelects the appropriate in-house food production systemto meet food production requirementso refers to menu, functions schedule, special requeststo determine appropriate production for requiredserviceo analyses food production requirementso develops operational plan to meet those needso demonstrates technology skills through use ofcomputers, calculators etc to determine bestoutcomesSelects and collates standard recipeso reads and interprets recipeso adjusts recipes according to anticipated numberso creates stock requirement listPrepares a workflow schedule and mise en place plan forfood production according to menu and food volumerequirementso writes comprehensive yet easily accessibleworkflow schedule/ run sheeto mise en place planso food preparation listsDevelops food preparation lists for use of food productionpersonnelo sequences the stages of food preparation and SITHKOP005 Coordinate Cooking OperationsVersion: V1 22 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J production for the kitcheno delegates work within a team dependent on skillslevels and ability to perform taskso provides clear written and verbal instructions tofood production personnel who may be – commis,apprentice, kitchen steward, assistant2. Organise availability of supplies for food productionperiod.SNYSSNYSCalculates required food supplies for the food productionperiodo period could be daily, weekly, monthlyo calculates required food supplies for the volume offood productiono records quantities required and double checkso combines quantities together if two recipes havecommon ingredient e.g. onions in lasagna andlamb kormao creates a check listChecks stores for availability and quantity of requiredstocks:Details as relevant:o goes into storeroom, cold room or freezer anddetermines current required stock levelo records quantities of stock required for shift thatneeds to be orderedOrders or purchase additional stockDetails as relevant:o checks with stores to see if the required stock is inmain storeo advises chef if orders need to be placed withsupplierso orders the items if within the scope of responsibilityo goes out to buy supplies3. Coordinate kitchen operations.SNYSSNYSSupervises food production processes to ensure foodsafetyEnsures workplace standard operating procedures underHACCP principles are followed for:o Storage temperatureso Cooking temperatureso Personal hygieneo Kitchen and equipment hygieneo 2-4-hour principleo Recording requirementso Maintaining cleanliness of own workenvironmentEnsures staff follow correct cleaning procedures forequipment SITHKOP005 Coordinate Cooking OperationsVersion: V1 23 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J Ensures staff follow correct cleaning procedures for kitchenareasOversees and adjusts kitchen workflow to maximiseteamwork and efficiencyo Checks with individual team members to see if theyare maintaining timeframeso Delegates work to other team members or self ifrequiredo Reassesses workflow and adjusts if necessaryControls the production sequence of food items to enablesmooth workflow and minimise delayso identifies breakdowns in kitchen workflow andmakes adjustments to maximise efficiencyo determines timings for the production sequence ofvarious food itemso advises team members accordingly whether theyare on schedule4. Monitor the quality of kitchen outputs.SNYSSNYSMonitors kitchen work processes at all stages ofpreparation and cooking to ensure the quality of fooditemso checks that recipes are being followedo checks cooking timeso checks for consistencyo checks storageo checks food safety (contamination, personal andequipment hygiene, temperatures of food)o checks cooking methods are correctChecks that items match recipes and menu descriptionsDetails:o feedback from kitchen staffo formal audits against organisational standardso taste tests of food being cookedo visual inspection of presentationo customer feedbackEnsures that food items are of consistent quality and meetorganisational standardso Recognises deficiencies in the quality of foodo makes adjustments to ensure a quality product –seasoning, quality of fresh product, incorrectstoragechecks against operational standards to ensureconsistency of productConducts final check on food items before they areserved, stored or dispatched from the kitchen SITHKOP005 Coordinate Cooking OperationsVersion: V1 24 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J o tasteo visual appearance, decorationo presentation, accompanimentso storage procedureo temperaturesInstructs kitchen staff to adjust food items to meet qualityrequirements and organisational standardso recipeso seasoningo ingredientso cooking methodso Presentation/GarnishSupervises the safe storage of foodo coveredo food items are clearly labelled and datedo cooled in the correct timeo Where 2/4-hour rule applies, documentation iscompletedo stored in appropriate area – fridge, freezer, chiller,dry areao stock rotation (FIFO) SITHKOP005 Coordinate Cooking OperationsVersion: V1 25 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J Service Instance 2Assessment CriteriaSNYSSNYSComments1. Plan food production requirements(if any)Determines food production requirements taking intoconsideration:o customer requirementso deadlineso meal quantities requiredo menu itemso organisational standardso portion controlo special customer requestso special dietary requirementso standard recipeso timeframeo type of food to be preparedChooses food production processes to ensure nutritionalvalue, quality and structure of foods:Details as relevant:determines appropriate cooking processo bulk cookingo cook-chill for extended lifeo cook-chill for five-day shelf lifeo cook-freezeo fresh cookSelects the appropriate in-house food production systemto meet food production requirementso refers to menu, functions schedule, special requeststo determine appropriate production for requiredserviceo analyses food production requirementso develops operational plan to meet those needso demonstrates technology skills through use ofcomputers, calculators etc to determine bestoutcomesSelects and collates standard recipeso reads and interprets recipeso adjusts recipes according to anticipated numberso creates stock requirement listPrepares a work flow schedule and mise en place plan forfood production according to menu and food volumerequirementso writes comprehensive yet easily accessibleworkflow schedule/ run sheeto mise en place planso food preparation listsDevelops food preparation lists for use of food productionpersonnelo sequences the stages of food preparation and SITHKOP005 Coordinate Cooking OperationsVersion: V1 26 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J production for the kitcheno delegates work within a team dependent on skillslevels and ability to perform taskso provides clear written and verbal instructions tofood production personnel who may be – commis,apprentice, kitchen steward, assistant2. Organise availability of supplies for food productionperiod.SNYSSNYSCalculates required food supplies for the food productionperiodo period could be daily, weekly, monthlyo calculates required food supplies for the volume offood productiono records quantities required and double checkso combines quantities together if two recipes havecommon ingredient e.g. onions in lasagna andlamb kormao creates a check listChecks stores for availability and quantity of requiredstocks:Details as relevant:o goes into storeroom, cold room or freezer anddetermines current required stock levelo records quantities of stock required for shift thatneeds to be orderedOrders or purchase additional stockDetails as relevant:o checks with stores to see if the required stock is inmain storeo advises chef if orders need to be placed withsupplierso orders the items if within the scope of responsibilityo goes out to buy supplies3. Coordinate kitchen operations.SNYSSNYSSupervises food production processes to ensure foodsafetyEnsures workplace standard operating procedures underHACCP principles are followed for:o Storage temperatureso Cooking temperatureso Personal hygieneo Kitchen and equipment hygieneo 2-4-hour principleo Recording requirementso Maintaining cleanliness of own workenvironmentEnsures staff follow correct cleaning procedures for SITHKOP005 Coordinate Cooking OperationsVersion: V1 27 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J equipmentEnsures staff follow correct cleaning procedures for kitchenareasOversees and adjusts kitchen workflow to maximiseteamwork and efficiencyo Checks with individual team members to see if theyare maintaining timeframeso Delegates work to other team members or self ifrequiredo Reassesses workflow and adjusts if necessaryControls the production sequence of food items to enablesmooth workflow and minimise delayso identifies breakdowns in kitchen workflow andmakes adjustments to maximise efficiencyo determines timings for the production sequence ofvarious food itemso advises team members accordingly whether theyare on schedule4. Monitor the quality of kitchen outputs.SNYSSNYSMonitors kitchen work processes at all stages ofpreparation and cooking to ensure the quality of fooditemso checks that recipes are being followedo checks cooking timeso checks for consistencyo checks storageo checks food safety (contamination, personal andequipment hygiene, temperatures of food)o checks cooking methods are correctChecks that items match recipes and menu descriptionsDetails:o feedback from kitchen staffo formal audits against organisational standardso taste tests of food being cookedo visual inspection of presentationo customer feedbackEnsures that food items are of consistent quality and meetorganisational standardso Recognises deficiencies in the quality of foodo makes adjustments to ensure a quality product –seasoning, quality of fresh product, incorrectstoragechecks against operational standards to ensureconsistency of productConducts final check on food items before they areserved, stored or dispatched from the kitchen SITHKOP005 Coordinate Cooking OperationsVersion: V1 28 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J o tasteo visual appearance, decorationo presentation, accompanimentso storage procedureo temperaturesInstructs kitchen staff to adjust food items to meet qualityrequirements and organisational standardso recipeso seasoningo ingredientso cooking methodso Presentation/GarnishSupervises the safe storage of foodo coveredo food items are clearly labelled and datedo cooled in the correct timeo Where 2/4-hour rule applies, documentation iscompletedo stored in appropriate area – fridge, freezer, chiller,dry areao stock rotation (FIFO) ASSESSMENT 2 OUTCOMEASSESSMENT 2Satisfactory Not Yet SatisfactoryASSESSMENT 2 RESULTSatisfactory Not Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date:/ /Student SignatureDate:/ / SITHKOP005 Coordinate Cooking OperationsVersion: V1 29 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JASSESSMENT 2 – Practical ObservationYour taskIn this practical demonstration assessment, you are required Prepare a range of dishes using differentcookery methods in the workplace. You are required to prepare, cook and present multiple items for aminimum of 12 complete food service periods (shifts).The 12 service instances must include at least 2 of the following food production processes: bulk cookingcook chill for extended lifecook chill for five-day shelf lifecook freezefresh cook. Each instance is to be recorded in the logbook attached, clearly numbered and dated on atleast 12 occasions.Each service detail and task outlined in each of the logbook instances must be completed.To calculate food requirements for recipes, use the template “Standard Recipe Card”.To collate food orders, you may use the electronic template “Banquet Analysis Sheet” (BAS)provided to you by your trainer.To record workflow planning and communication use the template “Workflow”.Recipe and workflow templates may be copied as required to suit your needs.For each service period you must provide: a workflow plansa mise en place lista preparation lists 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 servicestyles: à la cartebuffet set menu table d’hôtebulk cooking operations  functions and events festivalsSITHKOP005 Coordinate Cooking OperationsVersion: V1 30 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J ASSESSMENT 3 OUTCOMEASSESSMENT 3Satisfactory Not Yet SatisfactoryOVERALL ASSESSMENT 3 RESULTSatisfactory Not Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date:/ /Student SignatureDate:/ / SITHKOP005 Coordinate Cooking OperationsVersion: V1 31 of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JFinal Assessment Record Student NameCourseCourse CodeClass/GroupUnit of CompetencySITHKOP005 Coordinate Cooking OperationsAssessment: (as applicable)Student Results:1. AssignmentSatisfactoryNot Yet Satisfactory2. Practical ObservationSatisfactoryNot Yet Satisfactory3. LogbookSatisfactoryNot Yet SatisfactoryOverall, the candidate was assessed as:Competent Not Yet CompetentFeedback to candidate on overall performance during assessment:The candidate requires the following skill development before re-assessment:The candidate has beenprovided with feedback andinformed of the assessmentresult and the reasons for thedecision.Name of Assessor:Signature ofAssessor:Date:I have been provided withfeedback on the evidence Ihave provided. I have beeninformed of the assessmentresult and the reasons for thedecision.Name ofCandidate:Signature ofCandidate:Date: