SITHKOP013 - Plan Cooking Operations and Flavours Assignment

Assignment Task

This is the fourth (4) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency.

Activity

1: Determine production requirements.

2: Plan kitchen operations

3: Team briefing meeting (role-play)

The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task.

Scenario:

Feast of Flavours story

Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and downs, Feast of Flavours was born.

Objective

A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours.

Menu options

The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design.

At Feast of Flavours, cocktails and beverages can also be curated to give a unique experience with each slow slip. A complete list of the menu options can be located on the Feast of Flavours simulated website.

Meetings & Events

Feast of Flavours is acknowledged as an industry leader in delivering the best food and service to its customers. The restaurant can also handle private or corporate events, including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event.

The restaurant is determined to cater to any customer within 2 minutes of arrival and serve delicious food and drinks within 15 minutes of the order.

You have recently been appointed as a chef in Feast of Flavours Restaurant.

This restaurant normally prepares and serves a variety of nutritious food items to compete in the market. The events department has many varied recipes to choose from.

John is the owner of Feast of Flavours Restaurant and has hired you to develop food production plans for upcoming events.

John approached you to inform that there is a wedding coming up in two months. It will be an off-site catering function that will be held at a banquet hall that can seat up to 100 people. There will be 78 guests in attendance, including family members and close friends of the bride and groom. There will be an entrée, main and the wedding cake as dessert.

To ensure that they can provide a high-quality and efficient dining experience, you need to develop a food production plan that takes into account the different factors that can impact the set menu service.

Purpose

For this task, students must plan the production of food in commercial kitchens

Role and participants

Assume that you are the chef in charge of Feast of Flavours and you are responsible for planning the food production for the kitchen.

Tasks to be performed

Develop the food production plan to ensure that your team has everything that they require for service you will need to:

• Determine the amount of food that needs to be produced based on the menu and anticipated volume requirements.
• Choose the best methods of food production that will maintain the nutritional value, quality, and structure of the foods being prepared.
• Select the most suitable in-house food production system that can meet the specific food production requirements.
• Gather and organise standard recipes that will be used by food production personnel to ensure consistency and quality in food preparation. These recipes can be any recipes that have been previously used (recipe books from other units completed)
• Develop lists of ingredients, tools, and equipment needed for food production based on the menu and anticipated food volume requirements.

Plan kitchen operations

For this task, students must complete the required planning activities to ensure that the food production plan is prepares for food service.

Role and participants

Assume that you are the chef in charge of Feast of Flavours and you are responsible for planning the food production for the kitchen.

Tasks to be performed

To ensure that the kitchen runs smoothly you will need to complete the following tasks:

Calculate the amount of food supplies needed for production based on the determined food production requirements.

Create and complete purchase orders for the necessary stock items to ensure an adequate supply of ingredients and materials.

Identify and compile a list of the required equipment and tools needed for efficient food production.

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 required food supplies for food production you will require.

• Organise availability of supplies and equipment:
• calculate required food supplies for food production
• complete purchase order for stock as required
• develop list of required equipment for food production
• ensure that the appropriate food preparation equipment is ready for use

identify food safety hazards and critical control points and review the organisations food safety plan

• Complete the templates:
• Kitchen workflow schedule
• Mise en place list
• Food preparation list
• Purchase order form

You will need to supply a copy of the recipes and stock inventory documents used to complete the purchase order.

Questions

1. What factors did you take into consideration when you developed your plan?

2. Did you liaise with other members of your team when developing the plan?

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