Assessment-Task-1 SITHKOP005 Yamkanta Parajuli

Assessment-1
SITHKOP005 COORDINATE COOKING OPERATIONS

Student Must Fill this Section
Qualification SIT40516 Certificate IV in Commercial Cookery
Student Name: Yamkanta Parajuli
Student ID: Term: 4 Year: 2023

S211855
Privacy
“I give my permission for my assessment material to be used in the
Release
auditing, assessment validation & moderation Process”.
Clause:
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are
not my own, including the words, ideas and images of others”.
yamkanta Date:
Student Signature:
6/03/2022
Assessment Outcome
Assessor Name: Sanju Maharjan
Not Yet Assessor

Attempt Satisfactory Date
Satisfactory Signature
Initial attempt  
2nd attempt/Re-
assessment  
WSC-ASSSITHKOP005-V1.0-24032020 Page |
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M

Information for Student:
 All work is to be entirely of the student.
General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports, essay reports, etc. The student
must attach its own work formatted in double space, Arial 12 pts.
 All activities must be addressed correctly in order to obtain a competence for the unit of competency.
 If the student doesn’t understand the assessment, they can request help from the assessor to interpret
the assessment.
 Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result & Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter,
clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of
the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
 Academic Manager will delegate another faculty member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed
comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external
assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision
of the panel will be deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to seek independent advice or
follow external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that
subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based
on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
 To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision
form with all other supporting documents, if any. This form is available via our website. The completed
Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or
electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email:
info@wsc.nsw.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within
seven days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical
certificate in support of a deferred appeal. The notice of appeal must be made within three working days
of the concluding date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed
in the students’ complaint / grievance policy.
RTO: 45360 | CRICOS: 03690M

Comments/Feedback to Students
RTO: 45360 | CRICOS: 03690M

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:
 Assessment Task 1: Student Logbook and Assessor Observations – You must submit a
logbook with supporting evidence for 12 service periods.
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:
 Student Logbook
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:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.
RTO: 45360 | CRICOS: 03690M

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 (Please complete option 2)

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.
WSC-ASSSITHKOP005-V1.0-24032020
RTO: 45360 | CRICOS: 03690M
Assessment Task: Option 1 – Training kitchen based
Complete the following activities.
1. Carefully read the following information.
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:
 interpreting recipes
 determining production requirements
RTO: 45360 | CRICOS: 03690M
 selecting food production processes
 ensuring that food preparation equipment is ready for use
 developing a kitchen workflow schedule
 developing a mise en place list
 developing a food preparation list
 calculating food supplies required
 checking stock levels and ordering food supplies
 following organisational policies and procedures
 briefing your team for service
 controlling food hazard risks at critical control points
 overseeing your team’s production processes to ensure that:
o food is prepared safely and hygienically
o the kitchen workflow is adjusted to maximise teamwork and ensure

efficiency
o the production sequence of food is controlled to enable smooth
workflow and minimise delay
o all stages of preparation and cooking are completed in a way which
ensures:
 quality of food items
 consistency of food items
 organisational quality standards are met
o food matches the recipes and menu descriptions
 completing a final check on food items before they are served, stored or
despatched from the kitchen; this should include:
o feedback from customers
o feedback from your team members
o a formal audit against your organisational standards
o taste tests
o visual inspection of presentation
 arranging for adjustments to be made to food as required
 overseeing the safe storage of food.
During the 12 service periods, you must have:
 calculated and ordered food supplies for at least four of the following food
service styles:
o à la carte
RTO: 45360 | CRICOS: 03690M
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o festivals
 coordinated 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.
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:
 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the service period – what went well, what would you do
different next time); it also helps you provide evidence for your assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the

end of the reflective journal.
Your assessor will also observe some of your service periods and complete an
observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
RTO: 45360 | CRICOS: 03690M
2. Determine production requirements.
To ensure that your team has everything that they require for the service period,
you will need to:
 interpret the recipes which your team will be preparing for service and:
o determine the production requirements
o select the food production processes that you will be using
o ensure that the appropriate food preparation equipment is ready for use
o identify food safety hazards and critical control points.
A Service planning template has been provided to help you.
3. Organise and plan for food service.

To ensure that you are properly prepared for food service, you will need to
complete the following tasks:
 Develop a kitchen workflow schedule. A Kitchen workflow template has been
provided to assist you.
 Develop a mise en place list. A mise en place list template has been provided
to assist you.
 Develop a food preparation list. A Food preparation list template has been
provided to assist you.
Your workflow schedule, mise en place list and food preparation list must be clear
and accessible to all of those in your team.
4. Order stock.
To ensure that you have sufficient ingredients and supplies for service, complete
the following tasks:
 Interpret the recipes and specifications you have been provided to calculate
the quantities of commodities you will require. A Food supplies template has
been provided.
 Check stock levels and order the food supplies required according to your
organisation’s policies and procedures (this can include transferring stock from
your organisation’s central storage to food preparation storage). Record this
process in your Reflective journal.
5. Brief your team.
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.
6. Oversee production processes for service.

RTO: 45360 | CRICOS: 03690M
Now it’s time to put all of that planning and organising to work. Oversee your team’s
production processes to ensure that:
 all food is prepared safely and hygienically
 the kitchen workflow is adjusted to maximise teamwork and ensure efficiency
 the production sequence of food is controlled to enable smooth workflow and

minimise delay
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met.
 food items match the recipes and men descriptions
 you complete a final check on food items before they are served, stored or
despatched from the kitchen and organise for adjustments to be made as
required
 you oversee the safe storage of food
 you debrief your team at the end of service.
Complete a reflective journal for each food service period. Don’t forget to ask your
trainer/assessor or supervisor to complete the declaration.
7. Submit documents to your assessor.
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:
 Service planning template
 Kitchen workflow template
 Mise en place list template
 Food preparation list template
 Food supplies list template
 Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.
RTO: 45360 | CRICOS: 03690M
Assessment Task: Option 1 Checklist
Student’s name: Yamkanta Parajuli
Did the student: Completed Comments

successfully?
Yes No
Oversee 12 service periods?
During 12 service periods, calculate and

order food supplies for at least four of:
 à la carte
 set menu
 bulk cooking operations
 festivals
 buffet
 table d’hote
 functions and events?
During the 12 service periods,

coordinate cooking operations within
commercial time constraints for food
production processes in at least two of:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook?
Determine production requirements?
Select the best food production process

to ensure:
 nutritional value
 quality
 structure?
Ensure that the organisation had the

appropriate food preparation equipment
ready for use?
RTO: 45360 | CRICOS: 03690M
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?

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?

that all stages of preparation and
cooking are completed in a way which
ensured:
 quality of food items
 consistency of food items
 organisational standards were met
 food items matched the recipes and

menu descriptions provided?
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:
RTO: 45360 | CRICOS: 03690M
 feedback from customers
 feedback from team members
 formal audit against organisational

standards
 taste tests
 visual inspection of presentation.
Oversee the safe storage of food.
Debrief the team at the end of the

service period?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name: Sanju Maharjan
Date: 6/03/2023
RTO: 45360 | CRICOS: 03690M
Assessment Task: Option 2 – Workplace based
Complete the following activities.
1. Carefully read the following information.
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:
 interpreting recipes
 determining production requirements
 selecting food production processes
 ensuring that food preparation equipment is ready for use
 developing a kitchen workflow schedule
 developing a mise en place list
 developing a food preparation list
 calculating food supplies required
RTO: 45360 | CRICOS: 03690M
 checking stock levels and ordering food supplies
 following organisational policies and procedures
 briefing your team for service
 overseeing your team’s production processes to ensure that:
o food is prepared safely and hygienically
o the kitchen workflow is adjusted to maximise teamwork and ensure

efficiency
o the production sequence of food is controlled to enable smooth
workflow and minimise delay
o all stages of preparation and cooking are completed in a way which
ensures:
 quality of food items
 consistency of food items
 organisational quality standards are met
o food matches the recipes and menu descriptions
 completing a final check on food items before they are served, stored or
despatched from the kitchen. This should include:
o feedback from customers
o feedback from your team members
o a formal audit against your organisational standards
o taste tests
o visual inspection of presentation.
 arranging for adjustments to be made to food as required
 overseeing the safe storage of food.
During the 12 service periods, you must have:
 calculated and ordered food supplies for at least four of the following food
service styles:
o à la carte
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o festivals.
Note: If your workplace does not provide an opportunity to meet this

requirement, speak to your assessor about accessing additional food
RTO: 45360 | CRICOS: 03690M
service styles in the RTO’s training kitchen.
 coordinated 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.
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:
 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the service period – what went well, what would you do
different next time); it also helps you provide evidence for your assessment
 ask your workplace supervisor or trainer to sign the supervisor declaration

section at the end of the reflective journal.
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
 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or workplace supervisor.
 Stay up to date! Complete a logbook entry at the end of each service period
and ask your workplace supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
RTO: 45360 | CRICOS: 03690M
2. Determine production requirements.
To ensure that your team has everything that they require for the service period,
you will need to:
 interpret the recipes which your team will be preparing for service and:
o determine the production requirements
o select the food production processes that you will be using
o ensure that the appropriate food preparation equipment is ready for use.
A Service planning template has been provided to help you.
3. Organise and plan for food service.
To ensure that you are properly prepared for food service, you will need to
complete the following tasks:
 Develop a kitchen workflow schedule. A Kitchen workflow template has been

provided to assist you. If your organisation has a standard workflow template,
feel free to use that instead.
 Develop a mise en place list. A mise en place list template has been provided
to assist you. If your organisation has a standard mise en place list template,
feel free to use that instead.
 Develop a food preparation list. A Food preparation list template has been
provided to assist you. If your organisation has a standard food preparation list
template, feel free to use that instead.
4. Order stock.
To ensure that you have sufficient ingredients and supplies for service, complete
the following tasks:
 Interpret the recipes and specifications that you have been provided with to
calculate the quantities of commodities that you will require. A Food supplies
template has been provided. If your organisation uses a standard template for
this purpose, feel free to use that.
 Check stock levels and order the food supplies required according to your
organisation’s policies and procedures (this can include transferring stock from
your organisation’s central storage to food preparation storage). Record this
process in your Reflective journal.
RTO: 45360 | CRICOS: 03690M
5. Brief your team.
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.
6. Oversee production processes for service.
Now it’s time to put all of that planning and organising to work. Oversee your team’s
production processes to ensure that:
 all food is prepared safely and hygienically
 the kitchen workflow is adjusted to maximise teamwork and ensure efficiency
 the production sequence of food is controlled to enable smooth workflow and

minimise delay
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met.
 food items match the recipes and men descriptions
 you complete a final check on food items before they are served, stored or
despatched from the kitchen and organise for adjustments to be made as
required
 you oversee the safe storage of food
 you debrief your team at the end of service.
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.
7. Submit documents to your assessor
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:
 Service planning template (either the one supplied or your organisation’s

equivalent)
 Kitchen workflow template (either the one supplied or your organisation’s

equivalent)
 Mise en place list template (either the one supplied or your organisation’s
equivalent)
RTO: 45360 | CRICOS: 03690M
 Food preparation list template (either the one supplied or your organisation’s
equivalent)
 Food supplies list template
 Reflective journal (endorsed by your workplace supervisor or trainer).
Send or submit the completed logbook to your assessor.
RTO: 45360 | CRICOS: 03690M
Assessment Task: Option 2 Checklist
Student’s name: Yamkanta Parajuli
Did the student: Completed Comments

successfully?
Yes No
Oversee 12 service periods?
During 12 service periods, calculate and

order food supplies for at least four of:
 à la carte
 set menu
 bulk cooking operations
 festivals
 buffet
 table d’hote
 functions and events?
During the 12 service periods,

coordinate cooking operations within
commercial time constraints for food
production processes in at least two of:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook?
Determine production requirements?
Select the best food production process

to ensure:
 nutritional value
 quality
 structure?
Ensure that the organisation had the

appropriate food preparation equipment
ready for use?
RTO: 45360 | CRICOS: 03690M
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?

that food was prepared safely and
hygienically?

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?

that all stages of preparation and
cooking are completed in a way which
ensured:
 quality of food items
 consistency of food items
 organisational standards were met
 food items matched the recipes and

menu descriptions provided?
RTO: 45360 | CRICOS: 03690M
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:
 feedback from customers
 feedback from team members
 formal audit against organisational

standards
 taste tests
 visual inspection of presentation.
Oversee the safe storage of food.
Debrief the team at the end of the

service period?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name: Sanju Maharjan
Date: 6/03/2023
RTO: 45360 | CRICOS: 03690M

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Assessment-1

SITHKOP005 COORDINATE COOKING OPERATIONS

Student Name: Yamkanta Parajuli

Student ID: Term: 4 Year: 2023

Assessor Name: Sanju Maharjan

Not Yet Assessor

International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M

General Information for this assessment:

 Read the instructions for each question very carefully.

Re-assessment of Result & Academic Appeal procedures:

International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M

International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M

Information for students

Important assessment information

Option 1: Training kitchen based

Option 2: Workplace based (Please complete option 2)

1. Carefully read the following information.

What is a service period?

What do I need to demonstrate?

 determining production requirements

 ensuring that food preparation equipment is ready for use

 developing a kitchen workflow schedule

 developing a mise en place list

 developing a food preparation list

 calculating food supplies required

 checking stock levels and ordering food supplies

 following organisational policies and procedures

 briefing your team for service

 controlling food hazard risks at critical control points

 overseeing your team’s production processes to ensure that:

o food is prepared safely and hygienically

o the kitchen workflow is adjusted to maximise teamwork and ensure

 quality of food items

 consistency of food items

 organisational quality standards are met

o food matches the recipes and menu descriptions

o feedback from your team members

o a formal audit against your organisational standards

o visual inspection of presentation

 arranging for adjustments to be made to food as required

 overseeing the safe storage of food.

During the 12 service periods, you must have:

o bulk cooking operations

o functions and events

 coordinated cooking operations within commercial time constraints for food

o cook chill for extended life

o cook chill for five-day shelf life

How will I provide evidence?

 complete a reflective journal (a reflective journal provides an opportunity for