Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP013 Plan cooking operations
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observations 1+2
Assessment 3 Log Book
Assessment conducted in this instance: Assessment 1 0 2 1 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including:
o development of:
kitchen workflow schedules
mise en place lists
food preparation lists
o calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence
• coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories:
o bulk cooking
o cook chill for extended life
o cook chill for five day shelf life
o cook freeze
o fresh cook.
Place/Location where assessment will be conducted
Resource Requirements
Refer to the Assessment conditions attached to the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Recipes
Instructions for assessment including WHS requirements
Assessment 2 consists of 2 Practical observations of practical service instance where you coordinate cooking operations using 2 of the following food production processes during your 12 service instances supported by the log book service instances:
• bulk cooking
• cook chill for extended life
• cook chill for five day shelf life
• cook freeze
• fresh cook.
using any 2 of the following food service styles:
• à la carte
• buffet
• set menu
• table d’hôte
• bulk cooking operations
• functions and events
• festivals
Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must complete as part of this unit of competency, and supported by the service log provided for assessment 3.
The support documentation outlines in the services log and the observation criteria provided for each observation provide a guideline for performance and knowledge required to successfully complete each service instance.
Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /
RESULT OF ASSESSMENT Observation Instance 1 Satisfactory 0 Not Yet Satisfactory 0
Observation Instance 2 Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
Assessment 2
Observation of 2 Service Instances
You will be observed coordinating cooking operations using 2 different food production processes for 2 different food service styles as selected in the table below.
Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must complete as part of this unit of competency, and supported by the service log provided for assessment 3.
The support documentation outlines in the services log and the observation criteria provided for each observation provide a guideline for performance and knowledge required to successfully complete each service instance.
Observation 1
Date of Observation: ________________________________________________________________
Place of Observation: _______________________________________________________________
Time frame (must include a full service period/shift): _____________________________________
Trainer Signature ___________________________________________ Date __________________
Student Signature ___________________________________________ Date __________________
Observation 2
Date of Observation: ________________________________________________________________
Place of Observation: _______________________________________________________________
Time frame (must include a full service period/shift): _____________________________________
Trainer Signature ___________________________________________ Date __________________
Student Signature ___________________________________________ Date __________________
Food Production Process
(1 different process must be selected for each instance) Food Service Style
(1 different service style must be selected for each instance)
Service Instance
Instance 1:
0bulk cooking
0cook chill for extended life
0cook chill for five day shelf life
0cook freeze
0fresh cook.
0 à la carte
0 buffet
0 set menu
0 table d’hôte
0 bulk cooking
0 operations
0 functions and events
0 festivals
Instance 2: 0bulk cooking
0cook chill for extended life
0cook chill for five day shelf life
0cook freeze
0fresh cook.
0 à la carte
0 buffet
0 set menu
0 table d’hôte
0 bulk cooking
0 operations
0 functions and events
0 festivals
Service Instance 1
Assessment Criteria S NYS S NYS Comments
1. Plan food production requirements
Determines food production requirements taking into consideration:
o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
o type of food to be prepared
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Chooses food production processes to ensure nutritional value, quality and structure of foods:
Details as relevant:
determines appropriate cooking process
o bulk cooking
o cook-chill for extended life
o cook-chill for five day shelf life
o cook-freeze
o fresh cook 0
0
0
0
Selects the appropriate in-house food production system to meet food production requirements 0
0
0
0
o refers to menu, functions schedule, special requests to determine appropriate production for required service 0
0
0
0
o analyses food production requirements 0
0
0
0
o develops operational plan to meet those needs 0
0
0
0
o demonstrates technology skills through use of computers, calculators etc to determine best outcomes 0
0
0
0
Selects and collates standard recipes 0
0
0
0
o reads and interprets recipes 0
0
0
0
o adjusts recipes according to anticipated numbers 0
0
0
0
o creates stock requirement list 0
0
0
0
Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements 0
0
0
0
o writes comprehensive yet easily accessible work flow schedule/ run sheet 0
0
0
0
o mise en place plans 0
0
0
0
o food preparation lists 0
0
0
0
Develops food preparation lists for use of food production personnel 0
0
0
0
o sequences the stages of food preparation and production for the kitchen 0
0
0
0
o delegates work within a team dependent on skills levels and ability to perform tasks 0
0
0
0
o provides clear written and verbal instructions to food production personnel who may be – commis, apprentice, kitchen steward, assistant 0
0
0
0
2. Organise availability of supplies for food production period. S NYS S NYS
Calculates required food supplies for the food production period 0
0
0
0
o period could be daily, weekly, monthly 0
0
0
0
o calculates required food supplies for the volume of food production 0
0
0
0
o records quantities required and double checks 0
0
0
0
o combines quantities together if two recipes have common ingredient e.g. onions in lasagne and lamb korma 0
0
0
0
o creates a check list 0
0
0
0
Checks stores for availability and quantity of required stocks:
Details as relevant:
0
0
0
0
o goes into storeroom, cold room or freezer and determines current required stock level 0
0
0
0
o records quantities of stock required for shift that needs to be ordered 0
0
0
0
Orders or purchase additional stock
Details as relevant:
0
0
0
0
o checks with stores to see if the required stock is in main store 0
0
0
0
o advises chef if orders need to be placed with suppliers 0
0
0
0
o orders the items if within the scope of responsibility 0
0
0
0
o goes out to buy supplies 0
0
0
0
0
0
0
0
3. Coordinate kitchen operations. S NYS S NYS
Supervises food production processes to ensure food safety 0
0
0
0
Ensures workplace standard operating procedures under HACCP principles are followed for: 0
0
0
0
o Storage temperatures 0
0
0
0
o Cooking temperatures 0
0
0
0
o Personal hygiene 0
0
0
0
o Kitchen and equipment hygiene 0
0
0
0
o 2-4 hour principle 0
0
0
0
o Recording requirements 0
0
0
0
o Maintaining cleanliness of own work environment 0
0
0
0
Ensures staff follow correct cleaning procedures for equipment 0
0
0
0
Ensures staff follow correct cleaning procedures for kitchen areas 0
0
0
0
Oversees and adjusts kitchen work flow to maximise teamwork and efficiency 0
0
0
0
o Checks with individual team members to see if they are maintaining timeframes 0
0
0
0
o Delegates work to other team members or self if required 0
0
0
0
o Reassesses workflow and adjusts if necessary 0
0
0
0
Controls the production sequence of food items to enable smooth work flow and minimise delays 0
0
0
0
o identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency 0
0
0
0
o determines timings for the production sequence of various food items 0
0
0
0
o advises team members accordingly whether they are on schedule 0
0
0
0
4. Monitor the quality of kitchen outputs. S NYS S NYS
Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items 0
0
0
0
o checks that recipes are being followed 0
0
0
0
o checks cooking times 0
0
0
0
o checks for consistency 0
0
0
0
o checks storage 0
0
0
0
o checks food safety (contamination, personal and equipment hygiene, temperatures of food) 0
0
0
0
o checks cooking methods are correct 0
0
0
0
Checks that items match recipes and menu descriptions
Details:
0
0
0
0
o feedback from kitchen staff 0
0
0
0
o formal audits against organisational standards 0
0
0
0
o taste tests of food being cooked 0
0
0
0
o visual inspection of presentation 0
0
0
0
o customer feedback 0
0
0
0
Ensures that food items are of consistent quality and meet organisational standards
0
0
0
0
o recognises deficiencies in the quality of food 0
0
0
0
o makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage 0
0
0
0
checks against operational standards to ensure consistency of product 0
0
0
0
Conducts final check on food items before they are served, stored or dispatched from the kitchen
0
0
0
0
o taste 0
0
0
0
o visual appearance, decoration 0
0
0
0
o presentation, accompaniments 0
0
0
0
o storage procedure 0
0
0
0
o temperatures 0
0
0
0
Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards 0
0
0
0
o recipes 0
0
0
0
o seasoning 0
0
0
0
o ingredients 0
0
0
0
o cooking methods 0
0
0
0
o Presentation/Garnish 0
0
0
0
Supervises the safe storage of food 0
0
0
0
o covered 0
0
0
0
o food items are clearly labelled and dated 0
0
0
0
o cooled in the correct time 0
0
0
0
o Where 2/4 hour rule applies, documentation is completed 0
0
0
0
o stored in appropriate area – fridge, freezer, chiller, dry area 0
0
0
0
o stock rotation (FIFO) 0
0
0
0
Service Instance 2
Assessment Criteria S NYS S NYS Comments
1. Plan food production requirements
Determines food production requirements taking into consideration:
o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
o type of food to be prepared
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Chooses food production processes to ensure nutritional value, quality and structure of foods:
Details as relevant:
determines appropriate cooking process
o bulk cooking
o cook-chill for extended life
o cook-chill for five day shelf life
o cook-freeze
o fresh cook 0
0
0
0
Selects the appropriate in-house food production system to meet food production requirements 0
0
0
0
o refers to menu, functions schedule, special requests to determine appropriate production for required service 0
0
0
0
o analyses food production requirements 0
0
0
0
o develops operational plan to meet those needs 0
0
0
0
o demonstrates technology skills through use of computers, calculators etc to determine best outcomes 0
0
0
0
Selects and collates standard recipes 0
0
0
0
o reads and interprets recipes 0
0
0
0
o adjusts recipes according to anticipated numbers 0
0
0
0
o creates stock requirement list 0
0
0
0
Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements 0
0
0
0
o writes comprehensive yet easily accessible work flow schedule/ run sheet 0
0
0
0
o mise en place plans 0
0
0
0
o food preparation lists 0
0
0
0
Develops food preparation lists for use of food production personnel 0
0
0
0
o sequences the stages of food preparation and production for the kitchen 0
0
0
0
o delegates work within a team dependent on skills levels and ability to perform tasks 0
0
0
0
o provides clear written and verbal instructions to food production personnel who may be – commis, apprentice, kitchen steward, assistant 0
0
0
0
2. Organise availability of supplies for food production period. S NYS S NYS
Calculates required food supplies for the food production period 0
0
0
0
o period could be daily, weekly, monthly 0
0
0
0
o calculates required food supplies for the volume of food production 0
0
0
0
o records quantities required and double checks 0
0
0
0
o combines quantities together if two recipes have common ingredient e.g. onions in lasagne and lamb korma 0
0
0
0
o creates a check list 0
0
0
0
Checks stores for availability and quantity of required stocks:
Details as relevant:
0
0
0
0
o goes into storeroom, cold room or freezer and determines current required stock level 0
0
0
0
o records quantities of stock required for shift that needs to be ordered 0
0
0
0
Orders or purchase additional stock
Details as relevant:
0
0
0
0
o checks with stores to see if the required stock is in main store 0
0
0
0
o advises chef if orders need to be placed with suppliers 0
0
0
0
o orders the items if within the scope of responsibility 0
0
0
0
o goes out to buy supplies 0
0
0
0
0
0
0
0
3. Coordinate kitchen operations. S NYS S NYS
Supervises food production processes to ensure food safety 0
0
0
0
Ensures workplace standard operating procedures under HACCP principles are followed for: 0
0
0
0
o Storage temperatures 0
0
0
0
o Cooking temperatures 0
0
0
0
o Personal hygiene 0
0
0
0
o Kitchen and equipment hygiene 0
0
0
0
o 2-4 hour principle 0
0
0
0
o Recording requirements 0
0
0
0
o Maintaining cleanliness of own work environment 0
0
0
0
Ensures staff follow correct cleaning procedures for equipment 0
0
0
0
Ensures staff follow correct cleaning procedures for kitchen areas 0
0
0
0
Oversees and adjusts kitchen work flow to maximise teamwork and efficiency 0
0
0
0
o Checks with individual team members to see if they are maintaining timeframes 0
0
0
0
o Delegates work to other team members or self if required 0
0
0
0
o Reassesses workflow and adjusts if necessary 0
0
0
0
Controls the production sequence of food items to enable smooth work flow and minimise delays 0
0
0
0
o identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency 0
0
0
0
o determines timings for the production sequence of various food items 0
0
0
0
o advises team members accordingly whether they are on schedule 0
0
0
0
4. Monitor the quality of kitchen outputs. S NYS S NYS
Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items 0
0
0
0
o checks that recipes are being followed 0
0
0
0
o checks cooking times 0
0
0
0
o checks for consistency 0
0
0
0
o checks storage 0
0
0
0
o checks food safety (contamination, personal and equipment hygiene, temperatures of food) 0
0
0
0
o checks cooking methods are correct 0
0
0
0
Checks that items match recipes and menu descriptions
Details:
0
0
0
0
o feedback from kitchen staff 0
0
0
0
o formal audits against organisational standards 0
0
0
0
o taste tests of food being cooked 0
0
0
0
o visual inspection of presentation 0
0
0
0
o customer feedback 0
0
0
0
Ensures that food items are of consistent quality and meet organisational standards
0
0
0
0
o recognises deficiencies in the quality of food 0
0
0
0
o makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage 0
0
0
0
checks against operational standards to ensure consistency of product 0
0
0
0
Conducts final check on food items before they are served, stored or dispatched from the kitchen
0
0
0
0
o taste 0
0
0
0
o visual appearance, decoration 0
0
0
0
o presentation, accompaniments 0
0
0
0
o storage procedure 0
0
0
0
o temperatures 0
0
0
0
Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards 0
0
0
0
o recipes 0
0
0
0
o seasoning 0
0
0
0
o ingredients 0
0
0
0
o cooking methods 0
0
0
0
o Presentation/Garnish 0
0
0
0
Supervises the safe storage of food 0
0
0
0
o covered 0
0
0
0
o food items are clearly labelled and dated 0
0
0
0
o cooled in the correct time 0
0
0
0
o Where 2/4 hour rule applies, documentation is completed 0
0
0
0
o stored in appropriate area – fridge, freezer, chiller, dry area 0
0
0
0
o stock rotation (FIFO) 0
0
0
0
