SITHKOP005: Coordinate Cooking Operations - Performance Evidence - Management Assignment Help

Assignment Task:

Task:

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.

Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Log Book
Agreement or Arrangement for Student Placement to coordinate 12 Service Instances Template “Banquet Analysis Sheet (BAS)”

Instructions for assessment including WHS requirements
A. Assessment 3 consists of 12 practical service instances where you are required to coordinate cooking operations, documented in a log. This log shall be used to document the coordination of cooking operations during full service periods.
B. The 12 service instances must include at least 2 of the following food production processes:
? bulk cooking
? cook chill for extended life
? cook chill for five day shelf life
? cook freeze

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