Assessment SITHKOP005 Coordinate Cooking Operations

 

Student Assessment Tasks_SITHKOP005 Coordinate Cooking Operations

Assessment SITHKOP005 Coordinate Cooking Operations

Student Assessment Agreement Student Name: Student ID Number:

Term:

Year:

Make sure you read through the assessments in this booklet before you fill out  and sign the agreement below. If there is anything that you are unsure of, consult  your assessor prior to signing this agreement.

Agreement Statements

Do you understand assessment requirements for this unit?

 

 Yes  No

Do you agree to the way in which you are being assessed?

 

 Yes  No

Do you understand your rights to re-assessment?

 

Do you understand your right to appeal an assessment decision? Do you have any specific needs that should be considered?

 Yes  No  Yes  

 No  Yes  No

If so, explain these in the space below:

Authenticity Declaration: Student Signature:

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“I declare that: The material I have submitted is my own work;   I have given references for all sources of information that are not my own, including the words, ideas and images of others”.

Date:

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Student Assessment Tasks_SITHKOP005 Coordinate Cooking Operations

Information for Student: 

All work is to be entirely of o f the student.

General information for this assessment:   

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Read the instructions for each question very carefully. Be sure to PRINT your NAME, STUDENT ID NUMBER and SIGN in every place that is provided. All assess assessmen mentt tasks tasks must must be comple completed ted and del delive ivere red d indivi individua dually lly.. Whe Where re an ass assess essmen mentt tas task k involv involves es gro group up discussions/projects, you should consider the input of your group but submit an individual response as per assessment task  instructions. You may refer to your Student Guide or any other relevant resources when completing your assessment. Assessment tasks are due for submission as specified in the assessment schedule. Any variations to this arrangement must be approved by your trainer and assessor prior to the due date for submission. Use assessment templates, if provided, to complete relevant sections of the assessment. For those questions requesting written response/evidence such as: written questionnaire, research reports and essay reports, etc. you must submit your own work formatted in Arial 11 pts, 1.15 space. All activities must be addressed correctly in order to obtain a competence for the unit of competency. If you don’t understand the assessment, you can request help from your trainer and assessor to interpret the assessment.

Re-assessment & Academic Appeal Procedures: If a student is not happy with his/ her assessment outcome, the student may appeal against this decision. AFC encourages students to first seek to address the issue informally by discussing it with their trainer and assessor. However, if the student is not comfortable with this or has tried this unsuccessfully, then they can appeal the original decision by completing the Complaints and Appeals Form.

Re-assessment Process: Each assessment task will be given an outcome of either Satisfactory (S) or Not Satisfactory (NS). Students must complete all tasks for a unit satisfactorily to achieve an overall outcome of Competent (C) for the unit. If one or more of the tasks are assessed as Not Satisfactory (NS), they will be given an outcome for the unit of Not Yet Competent (NYC). Students will be provided feedback on their performance by their Assessor. If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide the students with written and verbal feedback along with guidance on what they must undertake un dertake to demonstrate satisfactory performance. Re-assessment attempt(s) will be arranged at a suitable time and date d ate by the assessor. Students can have a total of o f 3 attempts to complete each task and achieve a ‘Satisfactory’ outcome (noting that the third attempt is chargeable as per the fees and refunds policy). If, after the third attempt, a student is still assessed as Not Satisfactory (NS) for a task and consequently have an overall ‘NYC’ outcome for the unit, they will need to re-enrol in the unit. 

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Academic Appeals Process: If a student is dissatisfied with the assessment outcome, he/ she has a right to appeal the decision. To appeal an academic decision, a completed Complaints and Appeals Form must be submitted within 30 calendar days of the assessment outcome decision being made by their assessor. This form is available on our website and at our reception. The completed form is to be submitted to the Student Support Officer either as hard copy or electronically via the following contact details: 

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Student Support Officer, Australian Federation College (AFC), Level 1, 126 Charles St, Launceston, TAS 7250 or emailing at [email protected] [email protected]. . If the appeal is not made within the specified time, then the original outcome will stand. Campus Manager will delegate another assessor to review the assessment evidence. The student will be advised of the review result within 30 calendar days. However, if it is considered that it will take longer  than 60 calendar days to process, AFC will write to inform the student of this including the reasons for such. Following this update, regular updates will be provided of o f progress. If the internal appeal result upholds the original assessment outcome decision, then the student may apply for re- assessment of the unit, if eligible, as per p er AFC re-assessment policy and process. Alternatively, if the student is not satisfied with the internal appeal result, then the student has the right to seek independent advice and/or follow external appeal process. All costs associated with internal appeal processes will be borne bo rne by AFC.

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Student Assessment Tasks_SITHKOP005 Coordinate Cooking Operations

Table of Contents Table of Contents

3

Assessment Information

1

Assessment Instructions

4

Assessment Task 1 Cover Sheet

5

Assessment Task 1: Written Questions

6

Assessment Task 1 Instructions

8

Assessment Task 1 Checklist

12

Assessment Task 2 Cover Sheet

13

Assessment Task 2: Practical Task and Third Party Report

14

Assessment Task 2 Instructions

16

Assessment Task 2 Checklist

19

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Assessment Information The assessment tasks for SITHKOP005 Coordinate Cooking Operations are included in this Student Assessment Tasks booklet and outlined in the assessment plan below. To be deemed ‘Competent’ for this unit, you are required to complete and achieve ‘Satisfactory’ outcome in every task in the assessment.

Assessment Schedule Tasks to be Completed

Due Date

Task 1

Week 1*

Task 2

By the end of the work placement as per unit requirement.

* due dates are subject to commencement of the term.

Assessment Plan Assessment Task

Overview

1. Written questions

You must correctly answer all questions.

2. Practical T Taask aan nd Third Party Report

You m mu ust coordinating tth he production of fo food using a range of skills/tasks in a commercial kitchen.

Assessment Preparation Please read through this assessment booklet and supporting documents thoroughly before beginning to answer/ respond to any tasks. Ask your assessor for clarification if you have any questions at all. When you have read and understood this unit’s assessment tasks, print out the Student Assessment Agreement. Fill it out, sign it, and hand it to your assessor, who will countersign it and then keep it on the sstudent tudent file. Keep a copy of all of your work for future references.

Written Work The assessment tasks are used to measure your understanding and underpinning skills and knowledge of the unit of competency. When answering please ensure you address each criteria and sub point, demonstrate your research of each of the questions and cover the topic in a logical and structured manner.

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Active Participation It is a condition of enrolment that you actively participate in your studies. Active participation is attending all your scheduled classes, taking part in class activities and completing all tasks on time.

Academic Integrity Australian Federation College requires that students complete all assessments/provide assessment evidence ethically and without cheating, plagiarism and collusion. Australian Federation College has the following definitions for cheating, plagiarism and collusion:

Cheating: this is the use of any means to gain an unfair advantage during the assessment process. Cheating may include copying a friends’ answers, using mobile phones or other electronic devises during closed book assessments, bringing in and referring to pre-prepared written answers in a closed book assessment assess ment and referring to texts during closed book assessments amongst others. Plagiarism:  plagiarism is the submission of somebody else’s work as if it was the student’s own. This may include copying all or part of another person’s thoughts or ideas and representing them as your own. If a student fails to identify the original source of some or all of the submission this also constitutes plagiarism. If a student copies another student’s work and passes this of as their own, then this is also a form of plagiarism and cheating. During assessment students will read about ideas and gather information from many sources. When students use these ideas in assignments they must identify who produced them and in what publications they were found. If students do not do this, they are plagiarising. If students are including other peoples’ work in submissions e.g. passages from books or websites, then reference should be made to the source. s ource.

Collusion: this is the presentation by a student of an assignment as his or her own which is the result of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more students in plagiarism or other forms of academic misconduct or cheating. Both collusion and  plagiarism can occur in group work. Where it is found that cheating, plagiarism or collusion has occurred, this will result in the student’s assessment submission being invalidated and student’s will be investigated for academic misconduct.

Assessment Appeals If you do not agree with an assessment assess ment decision, you can make an assessment appeal as per AFC Academic Appeals Process. You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or  have other appropriate grounds for an appeal.

Reasonable Adjustment If you have indicated that you have specific needs for the assessment, these should be considered, and reasonable adjustments made.

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Some examples of reasonable adjustments that could be made for the assessments include: 

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verbal responses to written activities (such as questions and answers tasks and case studies);  providing you with large-print copies of the Student Assessment Tasks booklet and other other supporting resources; and/or   providing more time for you to complete assessment tasks.

Naming Electronic Documents It is important that you name the documents that you create for this Assessment Task in a logical manner. Each file name should include: Course identification code  

Assessment task number 

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Document title (if appropriate)

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Your name

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Date it was created

For example, BSBTWK503_AT2_Meeting Agenda_Joan Smith_20/10/18

Additional Resources You will be provided with the following resources before you begin each Assessment Task.

Assessment Task 1 

SITHKOP005 Written Questionnaire Booklet Task 1

Assessment Task 2 

Access to commercial kitchen.

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Range of recipes and ingredients and a list of required resources.

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SITHKOP005 Practical Observation Checklist Task 2

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SITHKOP005 Service Log

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Workplace Logbook 

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SIT Placement Documents

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Assessment Instructions Each assessment task in this booklet consists of the following:

Assessment Task Cover Sheet This must be filled out, signed and submitted together with your assessment responses. The Cover Sheet should be the first page of each task’s submission. Print out the cover sheet, fill it out and sign it, then scan this and submit the file. Your assessor will provide you with the outcome of the t he assessment, which will be Satisfactory (S) or Not Satisfactory (NS). If your work has been assessed as being not satisfactory, your assessor will include written feedback in the Assessment Task Cover Sheet giving reasons why. Your assessor will also discuss this verbally with you and provide advice on re-assessment opportunities as per AFC re-assessment policy and procedures. Depending on the task, this may include: 

resubmitting incorrect answers to questions (such as short answer questions and case studies);

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resubmitting part or all of a project, depending on how the error impacts on the total outcome of the task;

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redoing a role play after being provided with appropriate feedback about your performance; and/or 

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 being observed a second (or third) time undertaking any tasks/activities that were were not satisfactorily completed the first time, after being provided with appropriate feedback.

Assessment Task Information This gives you: 

a summary of the assessment task 

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information on the resources to be used

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submission requirements

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re-submission opportunities if required

Assessment Task Instructions   

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These give questions to answer or tasks which are to be completed. Your answers need to be typed up using software as indicated in the Assessment Task Instructions. Copy and paste each task’s instructions into a new document and use this as the basis for your assessment task submission. Include this document’s header and footer. Give the document a file name as per ‘Naming Electronic Documents’ procedure.

Checklist This will be used by your assessor to mark your assessment. Read through this as part of your preparation before  beginning the assessment ass essment task. It will give you a good idea of what your assessor will be looking for when marking your responses.

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Assessment Task 1 Cover Sheet Student Declaration To be filled out and submitted with assessment responses  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any

other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me

according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks.

Student Name Student ID Number  Student Signature Date

Assessor Declaration 

I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor Name Assessor Signature Date Assessment Outcome

S

 NS

DNS

Re-submission

Feedback

Student Result Response 

My performance in this assessment task has been discussed and explained to me.

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I would like to appeal this assessment decision. Student Signature Date

A copy of this page must be kept in the student’s file with the evidence.

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

Y

N

 

 

Assessment Task 1: Written Questions Task Summary 

This is a written questionnaire assessment task.

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You need to answer all of the written questions correctly.

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Submit work which is original and, where necessary, properly referenced.

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Avoid sharing your answers with other students.

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Submit a completed cover sheet with your work.

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Your answers must be word processed.

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You are expected to complete this task outside of your scheduled class times.

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This task is expected to take t ake about 3 hours to complete, subject to individual capacity.

Required 

Access to textbooks/other learning materials.

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Computer and Microsoft Office.

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Access to the internet.

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SITHKOP005 Written Questionnaire Booklet Task 1

Timing As per assessment schedule given on page 4 of this assessment task booklet. Any variations to this arrangement must be approved by your trainer and assessor prior to the due date for submission.

Submit Answers to all questions in the SITHKOP005 Written Questionnaire Booklet Task 1.

Assessment Criteria All questions must be answered correctly in order for you to be assessed as having completed the task satisfactorily.

Re-submission Opportunities You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task. If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt(s) will be arranged at a suitable time and date by the assessor. You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or  have other appropriate grounds for an appeal.

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You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues is sues or needs that may hinder you when attempting any part of the assessment.

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Assessment Task 1 Instructions Provide answers to all of the questions below: 1.

Briefl Briefly y desc describ ribee four ffood ood produ producti ction on req requir uireme ements nts that that affe affect ct the plann planning ing pr proce ocesses sses in a comme commerci rcial al kit kitche chen. n. Answer in 60-100 words.

2.

List thr three ee feat feature uress of the the ‘‘fre fresh sh cook cook’’ fo food od produ producti ction on p proc rocess ess.. Answe Answerr in 50-10 50-100 0 words words..

3.

You You co coor ordi dina nate te pro produ duct ctio ion n for a kitc kitche hen n in an inte intern rnat atio iona nall hote hotel. l. The hot hotel el has a ce cent ntra rali lise sed d ki kitc tche hen n that that services the café, restaurant and room service. All three outlets have à la carte menus. Most food preparation for  the function rooms is also completed here. There is a small satellite kitchen in the function area for final finishing, heating and plating. What type(s) of in-house food production systems are suitable for this establishment? Explain why. Answer in 50-100 words.

4.

How does does tthe he food food servi service ce st style yle iinfl nfluen uence ce th thee typ typee of fo food od pr produ oducti ction on syste systems ms used? used? For For exa exampl mple, e, à la carte carte compared to set menu. Answer in 50-100 words.

5.

Outlin Outlinee one one consid considera eratio tion n for eeach ach sstep tep iin n the ‘co ‘cook-c ok-chil hill’ l’ fo food od prod product uction ion p proc rocess ess:: Step Step

1: Receiving Step 2: Mise en place Step 3: Preparing or cooking Step 4: Post-cooking storage Step 5: Reconstituting Step 6: Re-thermalising Step 7: Serving

6.

Briefl Briefly y exp explai lain n how y your our equi equipme pment nt and and sta staff ff in influ fluenc encee which which food food pr produ oducti ction on sy syste stem m you use. use. A Answ nswer er in 50100 words.

7.

What What aare re ttwo wo p pro rodu duct ctio ion n fa fact ctor orss tha thatt in infl flue uenc ncee re reci cipe pe se sele lect ctio ion? n?

8.

List and and brie briefly fly eexpl xplain ain the ffive ive step stepss in de devel velopi oping ng a m mise ise een n place place plan. plan. Answ Answer er in 50-100 50-100 words words..

9.

What What are tthre hreee types types of info informa rmatio tion n that that can b bee inc includ luded ed in a w work orkflo flow w schedu schedule? le? A Answ nswer er in 4 40-8 0-80 0 word words. s.

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10.

Who aare re fo food od pr prepa eparati ration on li lists sts d deve evelop loped ed fo for? r? An Answe swerr in 30-60 30-60 w word ords. s.

11.

Briefly Briefly expla explain in how sin single gle and m multipl ultiplee produ production ction pe periods riods af affect fect calcula calculations tions for food food supplies. supplies. Answe Answerr in 50100 words.

12.

Read the the ingredient ingredientss list for the recipes recipes prov provided. ided. Ca Calcula lculate te the to total tal quantity quantity of ch chicke icken n breasts breasts you need need tto o order to make 20 portions of each recipe.

Chicken in filo pastry Ingredients Breast of chicken Asparagus spears Camembert (additional ingredients not listed)

 Yield: 1 portion portion Quant Quantity ity 1 2 30 g

Chicken satay Ingredients Bamboo skewers Chicken breast Rice, steamed (additional ingredients not listed)

 Yield: 2 portions portions Quan Quantity tity 6 1 160 g

Quantity of chicken breasts required

13. Give one example of a critical limit or method method of controlling hazards at each of the critica criticall control points in Steps 1 to 7. Answer in 80-120 words.

Step 1: Receiving Step 2: Mise en place Step Ste p 3: Prepar Preparing ing or coo cookin king g

Step Ste p 4: Pos Post-c t-cook ooking ing sto storag ragee Step 5: Reconstituting Step 6: Re-thermalising Step 7: Serving

14.

Identi Identify fy tw two o rea reasons sons why food items must m match atch recip recipes es and menu descr description iptions. s. Answer in 50-80 50-80 words. words.

15.

Every w workpla orkplace ce tries tries to eensure nsure a consistent consistent q qualit uality y sta standard ndard in their their food and and menu menu item items. s. Wh What at ar aree five five indicators of quality you can use to check for consistency?

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16.

Wha Whatt are thr three ee final final che checks cks you you sh shoul ould d co compl mplete ete before before ffood ood iiss ser served ved??

17.

List tw two o rec recipes ipes or or menu items you’ve you’ve sele selected cted for foo food d pro producti duction on personnel personnel from each each of the followi following ng categories.

Bulk cooking Cook-chill for extended life Cook-chill for five-day shelf life Cook-freeze Fresh cook 

18.

Choose three of the recipes recipes from your your respo response nse to Q17 an and d list tthe he decorat decorations, ions, garnishe garnishess or sauces sauces require required. d.

Recipe 1 Recipe 2 Recipe 3

19 19..

La Labe bell the the fo food od ser servi vice ce sty style less in ttab able le p pro rovi vide ded. d.

Description

Food service style

Offers a range of menu items that are prepared to order. Quantities prepared for each menu item are  based on anticipated business, not known numbers.

Customers serve themselves from a variety of attractively displayed dishes on a beautifully decorated table or sideboard.

Quantities are usually known in advance. Basic  preparation through to final production can be completed well in advance of service using bulk  cooking, cook-chill and cook-freeze methods. A set menu (usually of three courses) which forms a complete meal. There are usually two (sometimes three) dishes to choose from within each course.

Large-scale production of food and menu items. It is used when catering for large numbers of customers, either in-house or across a number of  locations. This method is commonly used by

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airlines and caterers for functions, festivals and events.

20.

You work for an establishment that has a central production kitchen which services three function rooms of  differing sizes. When set for a sit-down dinner, one room seats 300, the other room seats 200, and the smallest room seats 100 customers. Menus for events are always decided well in advance and final numbers are confirmed at least two weeks prior to the function.

Which food production process would you choose and why? Answer in 50-100 words.

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Assessment Task 1 Checklist Student’s Name:

Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?

Completed Successfully Yes

Comments

No

Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 Question 19 Question 20 Task Outcome

Satisfactory 

 Not Satisfactory 

Assessor Signature Assessor Name Date

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Assessment Task 2 Cover Sheet Student Declaration To be filled out and submitted with assessment responses  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any

other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me

according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks.

Student Name Student ID Number  Student Signature Date

Assessor Declaration 

I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor Name Assessor Signature Date Assessment Outcome

S

 NS

DNS

Re-submission

Feedback

Student Result Response 

My performance in this assessment task has been discussed and explained to me.



I would like to appeal this assessment decision. Student Signature Date

A copy of this page must be kept in the student’s file with the evidence.

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

Y

N

 

 

Assessment Task 2: Practical Observation and Third Party Report Task Summary This is a practical task. It requires you to demonstrate your skills in an operational kitchen across 12 service periods. It also requires you to demonstrate a range of the skills and knowledge that you have developed during the course including coordinate the production of food using a range of skills/tasks. You are expected to complete this task outside of your scheduled class times in an industry workplace (i.e. commercial kitchen, function centre, simulated training kitchen etc.). Ask your trainer for further guidance. Ensure that you: 

Complete all activities completely, correctly and submit within the due date.

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Submit work which is original and, where necessary, properly referenced.

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Submit a completed cover sheet with your work.

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Avoid sharing your answers with other students.

Required 

Access to textbooks/other learning materials

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Computer with Microsoft Office and internet access

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Access to commercial kitchen.

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Range of recipes and ingredients and a list of required resources.

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SITHKOP005 Practical Observation Checklist Task 2

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SITHKOP005 Service Log

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Workplace Logbook 

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SIT Placement Documents

Timing As per assessment schedule given on page 4 of this assessment booklet. Any variations to this arrangement must  be approved by your trainer and assessor prior to the due date for submission.

Submit Submit completed SITHKOP005 Service Log with all required evidence.

Assessment Criteria For your performance to be deemed satisfactory in this assessment task, you must satisfactorily address all of the assessment criteria. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate competence.

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Re-submission opportunities You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task. If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt(s) will be arranged at a suitable s uitable time and date by the assessor. You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or  have other appropriate grounds for an appeal. You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues is sues or needs that may hinder you when attempting any part of the assessment.

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Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

 

 

Assessment Task 2 Instructions 1. Care Carefully fully re read ad the fo followin llowing: g: This is a practical assessment. Your will work in a commercial kitchen, coordinating the production of food using a range of skills/tasks. You are required to supervise, monitor and report kitchen outputs for a minimum of 12 complete service periods (shifts) including the development of kitchen workflow schedules, mise en place lists and food preparation lists. 

Over the 12 service periods, you must display a variety of the following skills and your workplace supervisor will record when you have used them.

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Supervise food production processes.

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Monitor and report on the quality of kitchen outputs.

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Develop kitchen workflow schedules, mise en place lists and food preparation lists.

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Calculate and order food supplies for at least 4 types of food service styles listed: à la carte  buffet set menu table d’hôte  bulk cooking operations functions and events festivals

o o o o o o o

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Coordinate cooking operations for at least 2 of the food production categories listed:  bulk cooking cook chill for extended life cook chill for five-day shelf life cook freeze fresh cook.

o o o o o

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Meet time constraints

Your workplace supervisor will ensure you can consistently perform all tasks multiple times satisfactorily. Your workplace supervisor will complete and provide you the followings upon completion of your placement: 

Completed Work Placement Logbook to record each shifts and agreed work tasks completed by you.

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Completed and signed Service Log to record the details of each service period.

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Completed a Third Party Report verifying your application of skills and knowledge regarding this unit of competency in the workplace.

Your assessor will also visit your service location and observe you coordinating the production of food using a range of skills/tasks. For further guidance, speak to your assessor.

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

 

 

2.

This is a practica practicall assessme assessment. nt. Your assessor assessor wi will ll also vi visit sit your se service rvice llocati ocation on and observe observe yo you u coordinating the production of food using a range of skills/tasks. You need to demonstrate the following skills/tasks: Plans food production requirements 

Determines food production requirements.



Chooses food production processes to ensure nutritional value, quality and structure of foods.



Selects appropriate in-house food production system to meet food production requirements.



Selects and collates standard recipes for use by food production personnel.



Prepares a workflow schedule and mise en place plan for food production according to menu and food volume requirements.



Analyses production requirements to develop comprehensive operational plans to meet those needs.



Demonstrates numeracy skills to determine timing for the production sequence of various food items.



Develops food preparation lists for use by food production personnel.





Analyses food production requirements, and efficiently sequences the stages of food  preparation and production for a whole of kitchen operation. Demonstrates literacy skills to interpret recipes, menus and stock control documents, and select and apply organisational procedures and strategies.

Organises availability of supplies for food production period 

Calculates required food supplies for the food production period.



Completes check of stores for availability and quantity of required stocks.



Orders or purchases additional stock.

Coordinates kitchen operations 

Supervises food production processes and monitors and reports on the quality of kitchen outputs.



Oversees and adjusts kitchen workflow to maximise teamwork and efficiency.







Coordinates cooking operations within commercial time constraints for food production  processes. Controls the production sequence of food items to enable smooth workflow and uses problem- solving skills to identify breakdowns and minimise delays. Responds to feedback from food production personnel, provides instructions and asks questions.

Monitors the quality of kitchen outputs 

Displays self-management skills to take responsibility for kitchen management and quality outputs.



Coordinates a team of food production personnel and delegates work within a team.



Uses appropriate technology skills to operate a food production system for commercial kitchens.



Can monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items.

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

 

  

 







Ensures that food items match recipes and menu descriptions, recognises quality deficiencies and makes adjustments to ensure a quality product. Ensures food items are of consistent quality and they meet organisational standards. Conducts final checks on food items before they are served, stored or despatched from the kitchen including designated decorations, garnishes or sauces. Provides clear instructions to kitchen staff to adjust food items to meet quality requirements and organisational standards. Supervises the safe storage of food. Conducts team briefings and debriefings, and discusses process improvements and changes to food  production and service requirements.

Submit completed SITHKOP005 Practical Observation Checklist Task 2. 3.

Gather Gather evidence evidence of the compl completion etion of you yourr serv service ice period periodss inclu including: ding:   

4.

Completed Work Placement Logbook to record each shifts and agreed work tasks completed by you. Completed Service Log to record the details of each service period. Completed Third Party Report verifying your application of skills and knowledge regarding this unit of competency in the workplace.

Submit Submit all the eviden evidence ce to assess assessor. or.

On completion of your industry placement, submit all the required evidence to your assessor, including: SITHKOP005 Practical Observation Checklist Task 2.  

Completed Work Placement Logbook to record each shifts and agreed work tasks completed by you.



Completed Service Log to record the details of each service period.



Completed Third Party Report verifying your application of skills and knowledge regarding this unit of competency in the workplace.

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

 

 

Assessment Task 2 Checklist Student’s Name: Completed Successfully

Did the student

Yes

Comments

No

Plans food production requirements Determines food production requirements? Chooses food production processes to ensure nutritional value, quality and structure of foods? Selects appropriate in-house food production system to meet food production requirements? Selects and collates standard recipes for use by food  production personnel? Prepares a workflow schedule and mise en place plan for food production according to menu and food volume requirements? Analyses production requirements to develop comprehensive operational plans to meet those needs? Demonstrates numeracy skills to determine timing for the  production sequence of various food items? Develops food preparation lists for use by food  production personnel? Analyses food production requirements, efficiently sequences the stages of food preparation and  production for a whole of kitchen operation? Demonstrates literacy skills to interpret recipes, menus and stock control documents, and select and apply organisational procedures and strategies?

Organises availability of supplies for food production period Calculates required food supplies for the food  production period. Completes check of stores for availability and quantity of required stocks? Orders or purchases additional stock.

Coordinates kitchen operations and monitor the quality of kitchen outputs Supervises food production processes and monitors and reports on the quality of kitchen outputs.

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

 

 

Student’s Name: Completed Successfully

Did the student

Yes

Comments

No

Oversees and adjusts kitchen workflow to maximise teamwork and efficiency. Coordinates cooking operations within commercial time constraints for food production processes. Controls the production sequence of food items to enable smooth workflow and uses problem-solving skills to identify breakdowns and minimise delays. Responds to feedback from food production personnel,  provides instructions and asks questions. Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards. Displays self-management skills to take responsibility for kitchen management and quality outputs. Coordinates a team of food production personnel and delegates work within a team. Uses appropriate technology skills to operate a food  production system for commercial kitchens. Can monitor kitchen work processes at all stages of  preparation and cooking to ensure the quality of food items. Ensures that food items match recipes and menu descriptions, recognises quality deficiencies and makes adjustments to ensure a quality product. Ensures food items are of consistent quality and they meet organisational standards. Conducts final checks on food items before they are served, stored or despatched from the kitchen including designated decorations, garnishes or sauces. Provides clear instructions to kitchen staff to adjust food items to meet quality requirements and organisational standards. Supervises the safe storage of food. Conducts team briefings and debriefings, and discusses  process improvements and changes to food production and service requirements.

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles

 

 

Student’s Name: Completed Successfully

Did the student

Yes Task Outcome

Satisfactory

Comments

No  Not Satisfactory

Assessor Signature Assessor Name Date

 AFC-Ass 

Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No.: 03854G Level 1, 126 Charles