SITHKOP005 Coordinate cooking operations

SITHKOP005 Coordinate cooking operations :

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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.

Contents

Introduction. 4

Assessment for this unit 4

Preparing for assessment 4

Assessment Task: Coordinate food production processes. 5

Information for students. 5

Assessment Task: Option 1 – Training kitchen based. 6

Assessment Task: Option 1 Checklist 11

Assessment Task: Option 2 – Workplace based. 14

Assessment Task: Option 2 Checklist 20

Final results record. 23

Introduction

Welcome to the Student Assessment Tasks for SITHKOP005 Coordinate cooking operations. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITHKOP005 Coordinate cooking operations describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

For you to be assessed as competent, you must successfully complete one assessment task:

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

Assessment Task: Coordinate food production processes

Information for students

Important assessment information Two assessment options have been provided for this unit of competency. Do not complete both options! Read through each option and work with your assessor to select the one that best suits your circumstances.

Option 1: Training kitchen based

Select Option 1 or Option 2. Do not complete both.

This unit of competency requires that you supervise food production processes and monitor quality for a minimum of 12 service periods.

If the majority of your cooking is completed in a simulated industry environment (for example, the training kitchen attached to your RTO) or if you do not have the opportunity to work in a supervisory role in your workplace, it is likely that your assessor will suggest that you complete your assessment using Option 1.

or

Option 2: Workplace based

Select Option 1 or Option 2. Do not complete both.

If the majority of your cooking is completed in a commercial kitchen in your workplace and you have the opportunity to coordinate cooking operations (including overseeing others), then workplace-based assessment may be suitable for you.

You should speak to your assessor to confirm that your role is suitable for workplace-based assessment before selecting Option 2.

Assessment Task: Option 1 – Training kitchen based

Complete the following activities.

	Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 12 service periods. It is important that you provide evidence that you completed each service period. We have provided you with a Student Logbook to help you. You will need to understand what a ‘service period’ is to ensure that you fulfil your requirements. If you are still unsure, speak to your assessor before you get started.
What is a service period? The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, service periods do not necessarily align with shift periods worked. For example, a service period in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A shift worked in a restaurant may incorporate one or more of these service periods. So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’ worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified.
	This unit will be assessed side by side with other units from your course. Assessment will take place in the training kitchen attached to your RTO. To ensure that each member of your group has the opportunity to supervise 12 service periods, your assessor will allocate you into small teams and assign a team leader for each time that you cook. This is so you will know when you are being assessed for this unit. An Assessment schedule template has been provided in your Student Logbook to help you keep track of your assessment for this unit. Below is a guide to the skills and knowledge you must demonstrate when you are assigned as the team leader for a service period. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your 12 service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: During the 12 service periods, you must have: How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each service period, a logbook summary and a reflective journal. At the completion of each service period you will need to: Your assessor will also observe some of your service periods and complete an observation checklist. Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble!

To ensure that your team has everything that they require for the service period, you will need to: A Service planning template has been provided to help you.

To ensure that you are properly prepared for food service, you will need to complete the following tasks: Your workflow schedule, mise en place list and food preparation list must be clear and accessible to all of those in your team.

To ensure that you have sufficient ingredients and supplies for service, complete the following tasks:

	Get together with your team and your assessor to go over your plans ahead of service. Explain the recipes you will be preparing and the processes you will be using. Provide them with copies of the recipes and any other documents that they will need. Record this process in your Reflective journal.

	Now it’s time to put all of that planning and organising to work. Oversee your team’s production processes to ensure that:
	Complete a reflective journal for each food service period. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each of your 12 service periods: Send or submit the completed Student Logbook to your assessor.

Assessment Task: Option 1 Checklist

Student’s name:
Did the student:		Completed successfully?			Comments
		Yes	No
Oversee 12 service periods?
During 12 service periods, calculate and order food supplies for at least four of:
During the 12 service periods, coordinate cooking operations within commercial time constraints for food production processes in at least two of:
Determine production requirements?
Select the best food production process to ensure:
Ensure that the organisation had the appropriate food preparation equipment ready for use?
Develop a kitchen workflow schedule?
Develop a mise en place list?
Develop a food preparation list?
Develop planning documents which are clear and accessible to team members?
Calculate the food supplies required?
Check stock levels and order the food supplies required according to organisational policies and procedures?
Collate recipes and other documents for team members?
Brief the team on recipes and processes ahead of service?
Oversee production processes to ensure that food was prepared safely and hygienically?
Oversee production processes to ensure that workflow was adjusted to maximise teamwork and ensure efficiency?
Oversee the production process to ensure that the production sequence of food was controlled to enable smooth workflow and minimise delay?
Oversee production processes to ensure that all stages of preparation and cooking are completed in a way which ensured:
Complete a final check on food items before they were served, stored or despatched from the kitchen and organise for adjustments to be made as required? This must include:
Oversee the safe storage of food.
Debrief the team at the end of the service period?
Task outcome:
Assessor signature:
Assessor name:
Date:

Assessment Task: Option 2 – Workplace based

Complete the following activities.

		Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 12 service periods. It is important that you provide evidence that you completed each service period. We have provided you with a Student Logbook to help you. You will need to understand what a ‘service period’ is to ensure that you fulfil your requirements. If you are still unsure, speak to your assessor before you get started.
What is a service period? The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, service periods do not necessarily align with shift periods worked. For example, a service period in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A shift worked in a restaurant may incorporate one or more of these service periods. So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’ worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified.
		If you have selected Option 2, your assessment will take place in your workplace. Below is a guide to the skills and knowledge which you must demonstrate when you are overseeing a team for a service period. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your 12 service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: During the 12 service periods, you must have: Note: If your workplace does not provide an opportunity to meet this requirement, speak to your assessor about accessing additional food service styles in the RTO’s training kitchen. How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each service period, a logbook summary and a reflective journal. At the completion of each service period you will need to: Your assessor will also visit you in your workplace to observe some of your service periods and complete an observation checklist. Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble!

To ensure that your team has everything that they require for the service period, you will need to: A Service planning template has been provided to help you.

To ensure that you are properly prepared for food service, you will need to complete the following tasks:

To ensure that you have sufficient ingredients and supplies for service, complete the following tasks:

	Get together with your team and your assessor to go over your plans ahead of service. Explain the recipes which you will be preparing and the processes that you will be using. Provide them with copies of the recipes and any other documents that they will need. Record this process in your Reflective journal.

	Now it’s time to put all of that planning and organising to work. Oversee your team’s production processes to ensure that:
	Complete a reflective journal for each food service period. Don’t forget to ask your workplace supervisor or trainer to complete the declaration at the end of each document.

Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each of your twelve service periods: Send or submit the completed logbook to your assessor.

Assessment Task: Option 2 Checklist

Student’s name:
Did the student:	Completed successfully?		Comments
	Yes	No
Oversee 12 service periods?
During 12 service periods, calculate and order food supplies for at least four of:
During the 12 service periods, coordinate cooking operations within commercial time constraints for food production processes in at least two of:
Determine production requirements?
Select the best food production process to ensure:
Ensure that the organisation had the appropriate food preparation equipment ready for use?
Develop a kitchen workflow schedule?
Develop a mise en place list?
Develop a food preparation list?
Calculate the food supplies required?
Check stock levels and order the food supplies required according to organisational policies and procedures?
Collate recipes and other documents for team members?
Brief the team on recipes and processes ahead of service?
Oversee production processes to ensure that food was prepared safely and hygienically?
Oversee production processes to ensure that workflow was adjusted to maximise teamwork and ensure efficiency?
Oversee the production process to ensure that the production sequence of food was controlled to enable smooth workflow and minimise delay?
Oversee production processes to ensure that all stages of preparation and cooking are completed in a way which ensured:

Complete a final check on food items before they were served, stored or despatched from the kitchen and organise for adjustments to be made as required? This must include:
Oversee the safe storage of food.
Debrief the team at the end of the service period?
Task outcome:
Assessor signature:
Assessor name:
Date:

Final results record

Student name:
Assessor name:
Date:
Unit name:
Qualification name:

Final assessment results

Task	Type	Result
		Satisfactory	Unsatisfactory	Did not submit
Assessment Task	Student Logbook and Assessor Observations	S	U	DNS
Overall unit results		C	NYC

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Assessor signature:   _________________________________________   Date:  _________________

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