SITHKOP005 Student Logbook (1)

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Kaplan University *

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TAXATION

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Health Science

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Nov 24, 2024

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Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb.edu.au | CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHKOP005 Coordinate cooking operations
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About this Logbook This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it. Student details section Fill in the table below: Student name Student number Class Group RTO name Chambers School of Business (‘CSB’ or ‘The School’) Trainer/assessor name If this workbook is found, please return it to the following address: Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb.edu.au Completing your reflective journal You are expected to complete a reflective journal for each of the 12 service periods you complete for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful: ● What skills and techniques did I use? ● What policies and procedures did I follow? ● How did I ensure efficiency, safety and quality? ● How did I ensure that my dishes met quality standards? ● What did I learn during the service and how might I apply it in future? ● What might I do different next time? Supervisor declaration Your workplace supervisor’s feedback forms an important part of the assessment process, and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete, and it is likely to be returned to you for resubmission. Logbook summary SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 3 of 145
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There are a number of requirements you must fulfil within the 12 food service periods, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements. 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 overseeing your team to ensure that: ● food is prepared hygienically and safely ● 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 ● a clean and tidy work environment is maintained ● 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 matches the recipes and descriptions ● food items undergo a final check before they are served, stored or despatched from the kitchen and adjustments made as necessary ● food is stored safely. Tips for completing this logbook ● Read through your logbook before you get started and make sure that 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 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! SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 4 of 145
Assessment schedule Use this summary to keep track of your assessment for this unit. Service Date of assessment Place Notes 1/12 2/12 3/12 4/12 5/12 6/12 7/12 8/12 9/12 10/12 11/12 12/12 SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 5 of 145
Logbook Summary Use this summary to keep track of the food service periods and associated requirements that you have completed. Speak to your assessor or workplace supervisor if there is a particular food service style or food production process that you are having trouble achieving. Use this summary to keep track of the food service periods and associated requirements that you have completed. Speak to your assessor or workplace supervisor if there is a particular food service style or food production process that you are having trouble achieving. Food service periods I have overseen at least 12 service periods. 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. This might be different to a ‘shift’ worked in a restaurant which 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. Food service period Date Service start time Service finish time Documents, reflective journal and supervisor endorsement completed ☐ 1 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 2 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 3 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 6 of 145
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Food service period Date Service start time Service finish time Documents, reflective journal and supervisor endorsement completed list ☐ Reflective journal (endorsed by supervisor) ☐ 4 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 5 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 6 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 7 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 8 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 7 of 145
Food service period Date Service start time Service finish time Documents, reflective journal and supervisor endorsement completed supervisor) ☐ 9 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 10 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 11 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) ☐ 12 of 12 24/08/2023 7 am 5 pm ☐ Service plan ☐ Kitchen workflow schedule ☐ Mise en place list ☐ Food preparation list ☐ Food supplies list ☐ Reflective journal (endorsed by supervisor) Food service styles During the 12 food service periods listed above, I have calculated and ordered food supplies for at least four of the following food service styles: Food service period Date Logbook entry number ☐ à la carte 24/8 12 ☐ set menu 24/8 8 SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 8 of 145
☐ bulk cooking operations 24/8 2 ☐ festivals 24/8 6 ☐ buffet 24/8 5 ☐ table d’hôte 24/8 4 ☐ functions and events 24/8 11 Food production categories During the 12 food service periods listed above, I coordinated cooking operations within commercial time constraints for food production processes in at least two of the following categories. My assessor observed me on these occasions and completed an Assessor Observation Checklist. Food service period Date Logbook entry number ☐ bulk cooking 24/8 3 ☐ cook chill for extended life 24/8 7 ☐ cook chill for five-day shelf life 24/8 9 ☐ cook freeze 24/8 ☐ fresh cook 24/8 10 SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 9 of 145
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Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue, then you would only submit one. If your logbook contains entries from different kitchens and venues, then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts. This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook, but you can make additional copies as needed. Supervisor name Position Relationship to student (for example, head chef/shift supervisor etc): During the services described in the student’s reflective journals that I have endorsed, the student: Yes No worked within the organisation’s policies and procedures ☐ ☐ worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ ☐ oversaw their team’s production processes to ensure that: o food was prepared safely and hygienically o the kitchen workflow was adjusted to maximise teamwork and ensure efficiency o the production sequence of food was controlled to enable smooth workflow and minimise delay o all stages of preparation and cooking were completed in a way which ensured: − quality of food items − consistency of food items − your organisation’s standards were met − the food matched the recipes and menu descriptions ☐ ☐ Please provide any feedback to the student here: The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment. ☐ ☐ Supervisor signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 10 of 145
SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 11 of 145
Templates and reflective journals Service 1/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: For the service, we will prepare a wide range of gourmet burgers with unique sets of toppings and sauces. With them we will also prepare a wide range of side dishes, such as french fries, onion rings and coleslaw. And for this menu, an outdoor setting will be ideal where the dishes will be served from a counter. ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: The customers have the following requirements- They are requiring vegetarian, vegan, gluten-free, and lactose-free options. Moreover, clear information about the potential allergens should also be notified. Finally, they require the facility to customize their disher according to their wishes. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: The number of meals required will be 100. The following strategies will be implemented to ensure that the correct number of meals are produced: Utilization of checklists to track the number of confirmed attendees and monitor any changes in attendance. Pre-determine the portion sizes per dish Conduct a thorough inventory assessment to ensure availability of ingredients Regularly communicate between the kitchen team and the front-of-house team assign a team member to monitor guest flow during the event SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 12 of 145
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Assess which dishes have comparatively more demand ● How will you manage portion control? Answer: We will develop standardized recipes with precise ingredient measurements. Moreover we will set clear definitions for the intended portion size for each dish and use various measuring tools whenever necessary. A team member will be assigned with the responsibility to oversee meal portioning during the actual event. Finally, we will be constantly collecting feedback from the guests regarding the partitioning. ● What is the timeframe for mise en place and service? Answer: ● Early Preparation: Mise en place will be started approximately 6 hours before the first reservation. This includes prepping vegetables, making stocks, marinating proteins, and baking bread. ● Intermediate Preparations Before 1-2 hours of service, the plating components, garnishes, and sauces will be organized ● Last-Minute Prep: In the final 30 minutes, the availability of the required ingredients will be assessed and ensured, the required knives will be sharpened, and all the other required utensils and equipments will be cleaned and prepared ● What do you need to consider regarding preparation of other items on the menu? Answer: We will ensure that the other items in the menu are compatible with the primary dishes. Moreover, we will ensure that the preparation and cooking of the other items can be aligned with the main items. ● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: The following organizational standards will be maintained for the dishes: The dishes will be prepared and served maximum hygiene standards The safety and health of the team members will constantly ensured Serve dishes within designated time frames. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 13 of 145
Accurate allergen assessment and notification protocols will be followed We will conduct frequent quality checks during prep and service We will maintain open communication within the kitchen team. We will encourage the staff to provide feedback for improvement We will also consider customer comments for adjustments. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 14 of 145
Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Production Process: Batch cooking. Cook-to-order. Proper handling. Temperature control. Taste testing. Visual checks. Maintain Quality: Standardized recipes. Fresh ingredients. Proper cooking techniques. Portion control. Temperature control. Timely service. Visual checks. Customer feedback. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Check the level of cleanliness and functionality. Follow the set cleaning protocols. Address malfunctions promptly if necessary Arrange the equipment and check inventory. Ensure equipment performance. Verify readiness before service SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 15 of 145
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Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Food safety risks, CCPs, strategies: Cross-contamination (cutting boards),CCP: Prep, Strategy: Separate boards; Undercooked chicken, CCP: Cooking, Strategy: Use thermometer; Allergen exposure, CCP: Assembly, Strategy: Clear labeling. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 16 of 145
Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Gourmet Burgers Burger Patties 1 patty 200 serves 200 patties Burger Buns 1 bun 200 serves 200 buns Cheese Slices 1 slice 200 serves 200 slices Lettuce Leaves 1 leaf 200 serves 200 leaves Tomato Slices 1 slice 200 serves 200 slices Condiments As needed 200 serves As needed Fries Potatoes 200 grams 200 serves 40 kg Cooking Oil 2 liters 200 serves 400 liters Salt and Seasonings As needed 200 serves As needed Sandwiches Bread Slices 2 slices 200 serves 400 slices Deli Meats 100 grams 200 serves 20 kg Cheese Slices 1 slice 200 serves 200 slices Lettuce Leaves 1 leaf 200 serves 200 leaves Tomato Slices 1 slice 200 serves 200 slices Condiments As needed 200 serves As needed Wraps Tortilla Wraps 1 wrap 200 serves 200 wraps Chicken/Protein 150 grams 200 serves 30 kg Vegetables As needed 200 serves As needed Sauces/Dressings As needed 200 serves As needed Fried Chicken SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 17 of 145
Chicken Pieces 1 piece 200 serves 200 pieces Coating Mix As needed 200 serves As needed Cooking Oil 3 liters 200 serves 600 liters Hot Dogs Hot Dog Buns 1 bun 200 serves 200 buns Hot Dog Sausages 1 sausage 200 serves 200 sausages Condiments As needed 200 serves As needed SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 18 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 8:00 AM Preheat equipment Ovens, fryers, grills Chef A: Set temperatures ☐ 8:15 AM Prep burger patties Prep area, seasoning Chef B: Shape, season ☐ 8:30 AM Chop vegetables Cutting boards, knives Prep Team: Wash, chop ☐ 8:45 AM Fry french fries Fryers Chef C: Monitor frying ☐ 9:00 AM Assemble burger buns Assembly area, ingredients Chef D: Assemble toppings ☐ 9:15 AM Grill chicken Grill Chef E: Cook perfectly ☐ 9:30 AM Prepare sandwich fillings Prep stations Prep Team: Slice, prep ☐ 9:45 AM Wrap ingredients for sandwiches Wrapping station Chef F: Arrange ingredients ☐ 10:00 AM Coat and fry chicken Breading station, fryers Chef G: Bread, monitor ☐ 10:15 AM Boil hot dog sausages Stove, pot Chef H: Boil sausages ☐ 10:30 AM Set up condiment station Condiment station Chef I: Arrange condiments ☐ 10:45 AM Assemble wraps Wrapping area, ingredients Chef J: Wrap ingredients ☐ 11:00 AM Grill hot dog sausages Grill Chef K: Grill sausages ☐ 11:15 AM Cook burger patties Grill Chef B: Cook patties ☐ 11:30 AM Finalize all menu items Various areas All Chefs: Coordinate ☐ ☐ ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 19 of 145
Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Efficiency: Streamlined tasks, reducing downtime. Minimization of equipment conflicts. Sequential prep for smooth execution. Time-conscious cooking methods. Considerations: Equipment availability and timing. Cooking and assembly sequence. Task assignments and responsibilities. Team Collaboration: Collaborated with the team members for insights. Adjusted kitchen plan based on team feedback. Members are aligned as per their expertise SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 20 of 145
Mise en place List Template Mise en place list Activity and description Qty required Responsibility Burger Patties Preparation 200 Chef Alex Burger Buns Arrangement 200 Chef Emily Vegetable Chopping 2 kg Prep Team (Jack) French Fries Cutting 40 kg Prep Team (Sophia) Chicken Marination 30 kg Chef Ethan Sandwich Ingredients Preparation - Prep Team (Olivia) Tortilla Wraps Setup 200 Chef Zoe Coating Mix Preparation - Chef Liam Hot Dog Sausage Boiling 200 Chef Mia Condiments Arrangement - Chef Noah Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Mise en place list optimizes tasks, ensures readiness, minimizes delays. Factors: task sequencing, team roles, prep requirements. Team input: expertise, feedback. Maximized kitchen efficiency. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 21 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 8:00 AM Prep burger patties Chef B: Shape, season ☐ 8:15 AM Chop vegetables Prep Team (Jack) ☐ 8:30 AM Fry french fries Chef C: Monitor frying ☐ 9:00 AM Assemble burger buns Chef D: Assemble toppings ☐ 9:15 AM Grill chicken Chef E: Cook thoroughly ☐ 9:30 AM Prepare sandwich fillings Prep Team (Olivia) ☐ 9:45 AM Wrap ingredients for sandwiches Chef F: Arrange ingredients ☐ 10:00 AM Coat and fry chicken Chef G: Bread, monitor ☐ 10:15 AM Boil hot dog sausages Chef H: Boil sausages ☐ 10:30 AM Set up condiment station Chef I: Arrange condiments ☐ 10:45 AM Assemble wraps Chef J: Wrap ingredients ☐ 11:00 AM Grill hot dog sausages Chef K: Grill sausages ☐ 11:15 AM Cook burger patties Chef B: Cook patties ☐ 11:30 AM Finalize menu items All Chefs: Coordinate ☐ ☐ ☐ ☐ ☐ ☐ Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan Food prep plan optimizes timing, tasks, minimizes delays. Factors: task order, team roles, coordination. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 22 of 145
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Team input: expertise, feedback. Enhanced kitchen efficiency. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 23 of 145
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Reflective Journal Service period number: 1 of 12 Date 24/08/2023 Service start time 9 am End time 12 noon Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: 1 pm Recipes prepared: 1. Fast foods 2. Sauces 3. refreshing drinks Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) ● Highlights, skills shown: Efficient teamwork, precise cooking. ● Equipment used: Grills, fryers, ovens. ● Went well: Smooth service, timely prep. ● Different next time: Faster ingredient setup, stricter temperature monitoring. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 24 of 145
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Supervisor Endorsement Supervisor name Position Signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 25 of 145
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Service 2/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: À la carte style is most suitable for its flexibility ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Vegan and gluten-free options need to be available ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 150 ● How will you manage portion control? Answer: Standardized portioning ● What is the timeframe for mise en place and service? Answer: ● What do you need to consider regarding preparation of other items on the menu? Answer: 2 hours before service, and service begins promptly at 7:00 PM SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 26 of 145
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● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: Standards include ingredient quality, presentation, and taste SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 27 of 145
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Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Mise en place, precise cooking techniques, timed sequencing, temperature control, quality checks, plating, communication. Preserve nutrition, quality, structure. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. ● Inspect, clean, sanitize equipment pre-service. ● Checklist and team coordination. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 28 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Spaghetti Bolognese Ground Beef Qty: 5 kg Qty/batch: 2 kg Qty x batches required: 3 batches Pasta Qty: 3 kg Qty/batch: 1 kg Qty x batches required: 3 batches Tomato Sauce Qty: 4 liters Qty/batch: 1.5 liters Qty x batches required: 3 batches Onions Qty: 2 kg Qty/batch: 500 grams Qty x batches required: 4 batches Herbs and Spices Qty: As needed Qty/batch: As needed Qty x batches required: As needed SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 29 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 9 AM Prep onions, herbs Boards, knives Prep team ☐ 10 AM Brown beef Skillet Cooking team ☐ 10:30 AM Cook pasta Pot Simultaneous ☐ 11 AM Saute onions Pan Assemble team ☐ 11:30 AM Mix ingredients Bowls Combine ☐ 12 PM Simmer sauce Pot Low heat ☐ 12:30 PM Monitor pasta Pot Check ☐ 1 PM Plate dishes Serving Assemble ☐ 1:30 PM Ready for service Area Confirm ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? ● Optimized efficiency through systematic task scheduling. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 30 of 145
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● Considered task sequence, equipment availability, team roles. ● Collaborated with team members for input. Mise en place List Template Mise en place list Activity and Description Qty Required Responsibility Chop Onions 2 kg Prep Team Dice Tomatoes 1.5 kg Prep Team Slice Lettuce 1 head Prep Team Grate Cheese 500 g Prep Team Mix Spices As needed Chef Prepare Pasta 3 kg Cook Team Set up Sauces As needed Chef Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 31 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. ☐ ☐ ngredien t Qty Qty/serves Qty x serves required ☐ Spaghetti Bolognes e ☐ Ground Beef Qty: 5 kg Qty/batch: 2 kg Qty x batches required: 3 batches ☐ Pasta Qty: 3 kg Qty/batch: 1 kg Qty x batches required: 3 batches ☐ Tomato Sauce Qty: 4 liters Qty/batch: 1.5 liters Qty x batches required: 3 batches ☐ Onions Qty: 2 kg Qty/batch: 500 grams Qty x batches required: 4 batches ☐ Herbs and Spices Qty: As needed Qty/batch: As needed Qty x batches required: As needed ☐ Kitchen Workflo w Template ☐ Time Task Equipment Notes/Responsibility ☐ 9 AM Prep onions, herbs Boards, knives ☐ 10 AM Brown beef Skillet ☐ 10:30 AM Cook pasta Pot SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 32 of 145
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☐ 11 AM Saute onions Pan ☐ 11:30 AM Mix ingredients Bowls ☐ 12 PM Simmer sauce Pot ☐ 12:30 PM Monitor pasta Pot ☐ 1 PM Plate dishes Serving ☐ 1:30 PM Ready for service Area ☐ Workflo w planning Plan descripti on Optimized efficiency through systematic task scheduling. Factors consider ed Task sequence, equipment availability, team roles. Team collabora tion Collaborated with team members for input. Mise en place List Template Activity and Descripti on Qty Required Responsibility Chop Onions 2 kg Prep Team Dice Tomatoe s 1.5 kg Prep Team SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 33 of 145
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Slice Lettuce 1 head Prep Team Grate Cheese 500 g Prep Team Mix Spices As needed Chef Prepare Pasta 3 kg Cook Team Set up Sauces As needed Chef Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan ● Food prep plan boosts efficiency. Factors: task order, equipment, teamwork. ● Collaboration with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 34 of 145
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Reflective Journal Service period number: 2 of 12 Date 24/08/23 Service start time 7 AM End time 5 PM Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: 5 pm Recipes prepared: 1. Spaghetti Bolognese 2. Chicken Stir-Fry 3. Vegetable Curry Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) ● Highlights: Team coordination, efficient workflow. ● Skills: Recipe interpretation, portion control, quality checks. ● Equipment: Skillet, pots, pans, cutting tools. ● Went well: Smooth service, consistent food quality. ● Next time: Streamline prep, optimize timing. Supervisor Endorsement SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 35 of 145
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Supervisor name Position Signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 36 of 145
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Service 3/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Food service style: À la carte, suitable for diverse choices. ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Dietary needs, allergens considered. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 100 ● How will you manage portion control? Answer: Standard measures, consistent servings. ● What is the timeframe for mise en place and service? Answer: Timelines synchronized. ● What do you need to consider regarding preparation of other items on the menu? Answer: Ingredient overlap, efficient prep. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 37 of 145
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● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: Consistency, taste, presentation. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 38 of 145
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Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Grilling, sautéing, baking. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Fresh ingredients, proper cooking. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 39 of 145
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Minimize overcooking, preserve nutrients. Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Appetizer: Mini Bruschettas Tomatoes 2 kg 50 g/serving 40 servings Basil 200 g 5 g/serving 40 servings Baguette/Bread 5 loaves 1 slice/serving 40 servings Main Course: Grilled Chicken Breast Chicken Breast 10 kg 200 g/serving 50 servings Marinade 1 liter - - Dessert: Chocolate Mousse Chocolate 2 kg 50 g/serving 40 servings SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 40 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 9:00 AM Prep ingredients Cutting boards, knives Prep team ☐ 9:30 AM Marinate chicken Bowls, marinade Chef ☐ 10:00 AM Preheat grill Grill, utensils Cook team ☐ 10:15 AM Grill chicken Grill, tongs Cook team ☐ 10:45 AM Prepare side dishes Pots, pans Prep team ☐ 11:00 AM Assemble plates Plating area Assemble team ☐ 11:30 AM Prepare dessert Mixing bowls, utensils Prep team ☐ 11:45 AM Serve meals Serving area Service team ☐ 12:30 PM Clear tables Bus carts Service team ☐ 1:00 PM Clean kitchen Cleaning supplies Closing team ☐ 1:30 PM Restock ingredients Storage area Closing team ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 41 of 145
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☐ Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? ● Optimized tasks, seamless coordination. ● Factors: Time, equipment, team roles. ● Collaborated for input, synchronized efforts. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 42 of 145
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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Chop Onions 2 kg Prep Team Dice Tomatoes 1.5 kg Prep Team Slice Lettuce 1 head Prep Team Grate Cheese 500 g Prep Team Mix Spices As needed Chef Prepare Pasta 3 kg Cook Team Set up Sauces As needed Chef Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? ● Organized tasks, smooth workflow. ● Factors: Task sequence, quantities, roles. ● Collaborative input from team. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 43 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ Time Task Notes/Responsibility ☐ 9:00 AM Prepare chicken marinade Chef ☐ 9:30 AM Chop vegetables Prep Team ☐ 10:00 AM Preheat grill Cook Team ☐ 10:15 AM Grill chicken Cook Team ☐ 10:45 AM Boil pasta Cook Team ☐ 11:00 AM Saute vegetables Prep Team ☐ 11:15 AM Prepare sauce Chef ☐ 11:30 AM Assemble bruschettas Prep Team ☐ 11:45 AM Plate main course Assemble Team ☐ 12:00 PM Garnish dessert Prep Team ☐ 12:15 PM Assemble dessert Prep Team ☐ 12:30 PM Set up serving area Service Team ☐ 1:00 PM Serve meals Service Team ☐ 1:30 PM Clear tables Service Team ☐ 2:00 PM Clean kitchen Closing Tea ☐ ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 44 of 145
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Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan ● Optimized tasks, streamlined flow. ● Factors: Task sequence, team roles. ● Collaborative input for synergy. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 45 of 145
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Reflective Journal Service period number: 3 of 12 Date 24/08 Service start time 9 am End time 2 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: Recipes prepared: 1.Mini Bruschettas 2.Grilled Chicken Breast 3.Chocolate Mousse Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) ● Skills showcased, teamwork highlighted. ● Equipment: Grills, utensils, bowls. ● Successes: Smooth service, taste. ● Next time: Optimize timing, communication. Supervisor Endorsement Supervisor name Position SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 46 of 145
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Signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 47 of 145
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Service 4/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Table d'hôte style for cohesion ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Allergies, preferences. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: Guest reservations ● How will you manage portion control? Answer: Uniform servings. ● What is the timeframe for mise en place and service? Answer: Day before, final touches ● What do you need to consider regarding preparation of other items on the menu? Answer: Timed coordination SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 48 of 145
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● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: Consistency ensured SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 49 of 145
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Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Batch cooking, plating uniformity. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Thorough cleaning, inspection. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. ● Allergy risk, cross-contact. ● Critical control: Ingredient separation. ● Strategy: Dedicated prep areas, utensils. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 50 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Creamy Tomato Soup 4 L 1 L 4 L Chicken (Roast) 5 kg 200 g 25 kg Potatoes 3 kg 150 g 4.5 kg Chocolate 2 kg 100 g 200 kg SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 51 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 9:00 AM Prepare ingredients Cutting boards, knives Prep Team ☐ 9:30 AM Preheat oven Oven Cook Team ☐ 10:00 AM Season chicken Seasonings, bowls Chef ☐ 10:15 AM Roast chicken Roasting pan, oven mitts Cook Team ☐ 11:00 AM Peel potatoes Peeler, sink Prep Team ☐ 11:15 AM Chop potatoes Cutting boards, knives Prep Team ☐ 11:30 AM Boil potatoes Pots, stove Cook Team ☐ 12:00 PM Prepare dessert mix Mixing bowls, utensils Prep Team ☐ 12:15 PM Portion dessert Measuring tools Prep Team ☐ 12:30 PM Assemble plates Plating tools Assemble Team ☐ 1:00 PM Serve dishes Serving trays, utensils Service Team ☐ 1:30 PM Clear tables Cleaning supplies Service Team ☐ 2:00 PM Clean kitchen Cleaning supplies Closing Team ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 52 of 145
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☐ ☐ ☐ ☐ ☐ Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? ● Sequenced tasks, minimize downtime. ● Factors: Task order, equipment readiness. ● Team input: Collaboration for effectiveness. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 53 of 145
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Mise en place List Template Mise en place list Activity and Description Qty Required Responsibility Prepare Soup Base 4 L Prep Team Chop Chicken 5 kg Prep Team Peel and Dice Potatoes 3 kg Prep Team Measure Chocolate 2 kg Prep Team Set up Plating Tools - Assemble Team Preheat Oven - Cook Team Portion Spices - Chef Wash and Chop Herbs - Prep Team Set Out Serving Trays - Assemble Team Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? ● Structured tasks, organized readiness. ● Factors: Task details, team roles. ● Team input: Collaboration for accuracy. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 54 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 9:00 AM Start Soup Prep Team ☐ 9:30 AM Season Chicken Chef ☐ 10:00 AM Preheat Oven Cook Team ☐ 10:15 AM Roast Chicken Cook Team ☐ 11:00 AM Boil Potatoes Cook Team ☐ 11:30 AM Prepare Dessert Mix Prep Team ☐ 12:00 PM Portion Dessert Prep Team ☐ 12:30 PM Assemble Plates Assemble Team ☐ 1:00 PM Serve Dishes Service Team ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 55 of 145
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● Task sequence, time optimization. ● Factors: Task complexity, team roles. ● Team input: Collaboration for effectiveness. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 56 of 145
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Reflective Journal Service period number: 4 of 12 Date 24/8 Service start time 9 am End time 2 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: Recipes prepared: 1.Mini Bruschettas 2.Grilled Chicken Breast 3.Chocolate Mousse Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) ● Skills showcased, equipment effectiveness. ● Successes: Flavor balance, teamwork. ● Improvement: Timing coordination, plating finesse. Supervisor Endorsement Supervisor name Position Signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 57 of 145
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Service 5/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Buffet suits variety. ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Dietary, preferences considered. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 100 Count, adjust for extras. ● How will you manage portion control? Answer: Serve appropriate sizes. ● What is the timeframe for mise en place and service? Answer: Prep before service. ● What do you need to consider regarding preparation of other items on the menu? Answer: Coordination for sides. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 58 of 145
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● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 59 of 145
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Consistency, quality ensured. Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Maintain nutrition, quality. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Clean, ready before. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Allergens, contamination managed. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 60 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Caesar Salad Romaine Lettuce 3 heads 10 servings 30 heads Croutons 2 cups 10 servings 20 cups Caesar Dressing 1 cup 10 servings 10 cups Parmesan Cheese 1 cup 10 servings 10 cups Roast Beef Beef Roast 8 lbs 12 servings 96 lbs Gravy 2 cups 12 servings 24 cups Assorted Mini Pastries Puff Pastry 2 sheets 20 servings 40 sheets Fillings (various) As needed 20 servings As needed SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 61 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 9 AM Prep Romaine Lettuce Cutting boards, knives Prep team ☐ 10 AM Make Croutons Oven, baking sheets Cooking team ☐ 11 AM Prepare Caesar Dressing Mixing bowls, whisk Chef ☐ 12 PM Shred Parmesan Cheese Grater Prep team ☐ 1 PM Roast Beef Prep Seasoning, roasting pan Cooking team ☐ 2 PM Prepare Gravy Saucepan, whisk Chef ☐ 3 PM Prepare Puff Pastry Rolling pin, cutters Prep team ☐ 4 PM Fill Puff Pastry Fillings, utensils Prep team ☐ 5 PM Assemble Mini Pastries Baking sheets Cooking team ☐ 6 PM Finalize Caesar Salad Mixing bowls Chef ☐ 7 PM Roast Beef Slicing Carving knife, serving platter Cooking team ☐ 8 PM Set Up Buffet Serving dishes, utensils Prep team ☐ 9 PM Buffet Service N/A Team ☐ 10 PM Clean Up Cleaning supplies Team ☐ ☐ ☐ ☐ ☐ ☐ Workflow planning SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 62 of 145
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Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Optimized task sequencing, roles, equipment, and timing for efficient execution. Collaborated with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 63 of 145
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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Wash and Chop Lettuce 2 heads Prep Team Dice Tomatoes 1 cup Prep Team Shred Parmesan Cheese 1 cup Prep Team Prepare Croutons 2 cups Prep Team Marinate Roast Beef 5 lbs Cook Team Prepare Gravy 2 cups Cook Team Thaw Mini Pastries Assorted Bakery Team Prepare Buffet Display N/A Service Team Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Efficient task assignment, organized prep, team collaboration. Factors: recipe steps, team strengths. Collaboration with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 64 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 8 AM Prep Vegetables Sous Chef ☐ 9 AM Marinate Chicken Chef de Cuisine ☐ 10 AM Prepare Dressings Prep Team ☐ 11 AM Bake Pastries Pastry Chef ☐ 12 PM Roast Beef Head Chef ☐ 1 PM Assemble Salads Salad Station ☐ 2 PM Plate Dishes Plating Team ☐ 3 PM Set Up Buffet Service Staff ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan Optimized task sequence, team roles, equipment use. Collaborated with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 65 of 145
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SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 66 of 145
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Reflective Journal Service period number: 5 of 12 Date 24/8 Service start time 9 am End time 2 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: Recipes prepared: 1. Caesar Salad 2. Roast Beef with Gravy 3. Assorted Mini Pastries Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) Achievements, skills, equipment, successes, improvements. Supervisor Endorsement Supervisor name Position Signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 67 of 145
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SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 68 of 145
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Service 6/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Eclectic festival theme. ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Special diets considered. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 300 meals, RSVP tracking. ● How will you manage portion control? Answer: Portion tools, uniform sizes. ● What is the timeframe for mise en place and service? Answer: Mise en place 6 hrs before. ● What do you need to consider regarding preparation of other items on the menu? Answer: Menu harmony, prep delegation. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 69 of 145
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● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: Menu harmony, prep delegation. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 70 of 145
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Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Cooking methods, nutrition intact. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Assigned cleaning tasks. Sanitize equipment, pre-service. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Allergen control, CCPs managed. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 71 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Spinach and Artichoke Dip Spinach 2 kg 50 g 40 servings Artichoke Hearts 1 kg 25 g 40 servings Cream Cheese 1 kg 25 g 40 servings Sour Cream 500 g 12.5 g 40 servings Parmesan Cheese 500 g 12.5 g 40 servings Garlic 200 g 5 g 40 servings Seasonings As needed As needed As needed Grilled Lamb Chops with Mint Sauce Lamb Chops 20 chops 1 chop 20 servings Olive Oil 200 ml 10 ml 20 servings Rosemary 50 g 2.5 g 20 servings Mint Sauce 500 ml 25 ml 20 servings Garlic 100 g 5 g 20 servings Lemon Juice 4 lemons 0.2 lemon 20 servings Salt and Pepper As needed As needed As needed Raspberry Chocolate Tart SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 72 of 145
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Pie Crust 10 crusts 1 crust 10 servings Raspberries 500 g 50 g 10 servings Chocolate Ganache 800 g 80 g 10 servings Whipped Cream 500 ml 50 ml 10 servings Mint Leaves 50 leaves 5 leaves 10 servings SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 73 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 10 AM Prep Spinach & Artichoke Dip ingredients Cutting boards, knives, bowls Prep team ☐ 11 AM Prepare Grilled Lamb Chops marinade Mixing bowls, marinating trays Prep team ☐ 12 PM Make Raspberry Chocolate Tart filling Mixing bowls, utensils Prep team ☐ 1 PM Start Grilled Lamb Chops grilling Grill, tongs Cooking team ☐ 2 PM Assemble Spinach & Artichoke Dip Serving dish, utensils Assembly team ☐ 3 PM Continue grilling and plate Lamb Chops Plates, garnishes Cooking team ☐ 4 PM Bake Raspberry Chocolate Tarts Oven, baking trays Baking team ☐ 5 PM Prepare Mint Sauce and garnishes Mixing bowls, utensils Prep team ☐ 6 PM Finish Raspberry Chocolate Tart Plating utensils Baking team ☐ 7 PM Plate Desserts and finalize presentation Plates, decorations Assembly team ☐ 8 PM Ensure kitchen clean and equipment ready Cleaning supplies Closing team ☐ 9 PM Ready for service Service area Confirmation team ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 74 of 145
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☐ ☐ ☐ ☐ ☐ Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Optimized tasks sequence, equipment availability, collaboration with team. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 75 of 145
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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Chop Vegetables 2 kg Prep Team Marinate Meat 5 kg Cook Team Prep Sauces As needed Chef Measure Spices As needed Chef Set Up Cooking Stations Kitchen Team Prepare Garnishes 500 g Prep Team Slice Bread 2 loaves Baker Grate Cheese 1 kg Prep Team Assemble Ingredients Other Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? ● Optimizes task delegation, reduces prep time, enhances coordination. ● Accounted for task sequence, responsibilities, ingredients. ● Collaborated with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 76 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 9:00 AM Prep vegetables Prep team ☐ 10:00 AM Marinate lamb chops Chef ☐ 10:30 AM Prepare tart crust Baking team ☐ 11:00 AM Grill lamb chops Grill team ☐ 11:30 AM Prepare dip mixture Appetizer team ☐ 12:00 PM Roll out tart dough Baking team ☐ 12:30 PM Assemble tarts Baking team ☐ 1:00 PM Plate dishes Assemble team ☐ 1:30 PM Final checks Chef ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 77 of 145
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● Optimize tasks, sequence, and team roles for smooth execution. ● Collaborated for input and synchronized efforts for efficiency. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 78 of 145
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Reflective Journal Service period number: 6 of 12 Date 24/8 Service start time 9 am End time 2 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: Recipes prepared: 1. Spinach and Artichoke Dip 2. Grilled Lamb Chops with Mint Sauce 3. Raspberry Chocolate Tart Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) Efficient skills, diverse techniques, standard equipment, smooth execution, improve pacing. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 79 of 145
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Supervisor Endorsement Supervisor name Position Signature Date Service 7/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Beef Stew Tomato Basil Soup Chicken Curry ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: None ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 100 ● How will you manage portion control? Answer: SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 80 of 145
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strict measurement ● What is the timeframe for mise en place and service? Answer: 7 am to 5 pm ● What do you need to consider regarding preparation of other items on the menu? Answer: Cooking time, temperature coordination, shared ingredients. ● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: Quality SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 81 of 145
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Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Preparation, cooking, cooling, portioning. Controlled processes preserve integrity. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Clean after use, sanitize, regular inspections, maintenance schedule. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Cleanliness, protection SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 82 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Beef Stew Beef (Cubed) 5 kg 1 kg 5 kg Carrots 2 kg 200 g 4 kg Potatoes 3 kg 300 g 6 kg Onions 1.5 kg 150 g 3 kg Beef Broth 8 liters 800 ml 16 liters Tomato Paste 500 g 50 g 1 kg Red Wine 2 bottles 100 ml 400 ml Herbs & Spices As needed As needed As needed Tomato Basil Soup Tomatoes 4 kg 400 g 8 kg Onions 1 kg 100 g 2 kg Garlic 200 g 20 g 400 g Chicken/Veg Broth 6 liters 600 ml 12 liters Fresh Basil 200 g 20 g 400 g Cream 1 liter 100 ml 2 liters Salt & Pepper As needed As needed As needed Chicken Curry SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 83 of 145
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Chicken (Cubed) 4 kg 400 g 8 kg Onions 1 kg 100 g 2 kg Bell Peppers 1.5 kg 150 g 3 kg Coconut Milk 4 liters 400 ml 8 liters Curry Paste 500 g 50 g 1 kg Ginger 300 g 30 g 600 g Garlic 300 g 30 g 600 g Herbs & Spices As needed As needed As needed SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 84 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 9 AM Prep Ingredients Cutting boards, knives Prep Team ☐ 10 AM Start Beef Stew Stove, Pot Cooking Team ☐ 10:30 AM Prepare Soup Base Pot, Blender Cooking Team ☐ 11 AM Saute Onions Pan Cooking Team ☐ 11:30 AM Finish Beef Stew Herbs & Spices Cooking Team ☐ 12 PM Simmer Soup Stove, Pot Cooking Team ☐ 12:30 PM Prep Chicken Cutting boards, knives Prep Team ☐ 1 PM Start Chicken Curry Stove, Pot Cooking Team ☐ 1:30 PM Serve Soup & Stew Serving dishes Assemble Team ☐ 2 PM Finish Chicken Curry Herbs & Spices Cooking Team ☐ 2:30 PM Plate Chicken Curry Serving dishes Assemble Team ☐ 3 PM Ready for Service Buffet setup Confirm setup ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Workflow planning SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 85 of 145
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Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? ● Optimized tasks, equipment, team roles for efficient production. ● Considered task sequence, collaboration, equipment availability. ● Collaborated with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 86 of 145
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Mise en place List Template Mise en place list Activity Qty Required Responsibility Chop Onions 2 kg Prep Team Dice Tomatoes 1.5 kg Prep Team Slice Lettuce 1 head Prep Team Grate Cheese 500 g Prep Team Mix Spices As needed Chef Prepare Pasta 3 kg Cook Team Set up Sauces As needed Chef Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 87 of 145
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Efficient prep, clear responsibilities. Collaborated with team for input. Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 8 AM Chop vegetables Prep Team ☐ 9 AM Marinate meat Cook Team ☐ 10 AM Prepare sauce Prep Team ☐ 11 AM Boil pasta Cook Team ☐ 12 PM Assemble ingredients Prep Team ☐ 1 PM Cook main dishes Cook Team ☐ 2 PM Bake desserts Bake Team ☐ 3 PM Final plating Prep Team ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan Optimized tasks, timing, teamwork for efficient execution. Considered sequence, equipment, collaboration for plan development. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 88 of 145
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SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 89 of 145
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Reflective Journal Service period number: 7 of 12 Date 24/08 Service start time 7 am End time 3 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: 3 pm Recipes prepared: 1. Beef Stew 2. Tomato Basil Soup 3. Chicken Curry Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) Efficient execution. Culinary skills demonstrated. Standard equipment. Smooth operation. Better time management next time. Supervisor Endorsement Supervisor name Position Signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 90 of 145
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Service 8/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Buffet style ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: No specific dietary requirements ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 50 meals needed, cross-check orders ● How will you manage portion control? Answer: Portion using standardized tools ● What is the timeframe for mise en place and service? SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 91 of 145
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Answer: Mise en place: 2 hours, service: 4-9 PM ● What do you need to consider regarding preparation of other items on the menu? Answer: Coordinate with team for smooth prep ● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 92 of 145
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Follow health and safety guidelines Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Proper cooking, temperature control Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Regular equipment checks, cleaning schedule Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Allergen awareness, proper storage SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 93 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Beef 10 kg 200 g 50 servings Chicken 8 kg 160 g 50 servings Fish 5 kg 100 g 50 servings Potatoes 15 kg 300 g 50 servings Rice 5 kg 100 g 50 servings Vegetables 20 kg 400 g 50 servings Sauces As needed - - Spices As needed - - Herbs As needed - - SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 94 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 7 AM Prep vegetables Cutting boards, knives Prep team ☐ 8 AM Marinate meat Mixing bowls, marinades Prep team ☐ 9 AM Start cooking rice Rice cooker Cooking team ☐ 10 AM Grill chicken & fish Grill, tongs Cooking team ☐ 11 AM Cook potatoes Oven, baking trays Cooking team ☐ 12 PM Prepare sauces Saucepans, ingredients Prep team ☐ 1 PM Assemble dishes Serving plates, utensils Assemble team ☐ 2 PM Plate desserts Dessert plates, garnishes Assemble team ☐ 3 PM Set up buffet Serving tables, chafing dishes Service team ☐ 4 PM Monitor food quality Thermometers, timers Chef ☐ 5 PM Attend to guests Service area Service team ☐ 6 PM End of service - - ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Workflow planning SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 95 of 145
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Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Efficient task distribution, timing coordination, minimizing overlaps. Collaboration with team to optimize processes. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 96 of 145
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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Chop Onions For garnish 2 cups Prep Team Dice Tomatoes Salad ingredient 1 cup Prep Team Marinate Chicken In spices and yogurt 6 pieces Cook Team Grate Cheese For topping 1 cup Prep Team Chop Lettuce Salad base 4 cups Prep Team Prepare Sauces Mint and BBQ sauce As needed Cook Team Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Maximizes task organization. Factors: recipe requirements, team strengths. Collaborated for accuracy. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 97 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 9:00 AM Prepare marinade for chicken Chef A ☐ 9:30 AM Chop vegetables for salad Sous Chef B ☐ 10:00 AM Marinate chicken Chef A ☐ 10:30 AM Boil pasta for pasta salad Cook C ☐ 11:00 AM Prepare sauce for pasta salad Sous Chef B ☐ 11:30 AM Grill chicken Chef A and Cook C ☐ 12:00 PM Assemble pasta salad Sous Chef B and Cook C ☐ 12:30 PM Slice bread for bruschettas Cook D ☐ 1:00 PM Prepare bruschetta toppings Chef A ☐ 1:30 PM Bake bruschettas Cook D ☐ 2:00 PM Plate chicken and pasta dishes Sous Chef B and Cook C ☐ 2:30 PM Garnish bruschettas Chef A ☐ 3:00 PM Set up dessert station Cook D ☐ 3:30 PM Prepare chocolate mousse Chef A ☐ 4:00 PM Assemble chocolate mousse cups Cook D ☐ 4:30 PM Final check and garnishing All team members ☐ 5:00 PM Service begins All team members ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 98 of 145
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Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan Efficiently allocates tasks, minimizes overlaps, optimizes time. Considered recipe steps, team skills, equipment availability. Collaboration ensured optimal workflow. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 99 of 145
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Reflective Journal Service period number: 8 of 12 Date 24/8 Service start time 7 am End time 5 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: 5 pm Recipes prepared: 1. Grilled Chicken with Pasta Salad 2. Bruschettas with Toppings 3. Chocolate Mousse Cups Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) ● Highlights: Efficient workflow, diverse skills, proper equipment. ● Successes: Timely service, well-prepared dishes. ● Improvement: Streamline dessert setup, enhance communication. Supervisor Endorsement SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 100 of 145
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Supervisor name Position Signature Date Service 9/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: cook chill for five-day shelf life ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Customer preferences and dietary needs ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 150 meals, regular checks ● How will you manage portion control? Answer: Standard portion sizes SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 101 of 145
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● What is the timeframe for mise en place and service? Answer: Mise en place: 4 hours, Service: 3 hours ● What do you need to consider regarding preparation of other items on the menu? Answer: Cross-preparation to optimize time ● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 102 of 145
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Follow health and safety guidelines Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Controlled temperature cooking, rapid chilling Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Checklists and inspection routine Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. HACCP principles, staff training SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 103 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Creamy Tomato Soup Tomatoes 5 lbs 0.5 lbs 2.5 lbs Onion 1 0.25 0.25 Garlic 4 cloves 1 clove 4 cloves Heavy Cream 2 cups 0.25 cups 1.25 cups Butter 2 tbsp 1 tbsp 5 tbsp Salt 1 tsp 0.25 tsp 1.25 tsp Pepper 0.5 tsp 0.125 tsp 0.625 tsp Basil Leaves 0.25 cup 0.05 cup 0.25 cup Chicken Broth 4 cups 0.5 cups 2.5 cups Beef Stew Beef (cubed) 3 lbs 0.5 lbs 2.5 lbs Carrots 4 0.25 1 Potatoes 4 0.25 1 Onion 1 0.25 0.25 Garlic 3 cloves 1 clove 3 cloves Beef Broth 4 cups 0.5 cups 2.5 cups Tomato Paste 0.5 cup 0.05 cup 0.25 cup SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 104 of 145
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Red Wine 1 cup 0.125 cups 0.625 cups Flour 0.25 cup 0.05 cup 0.25 cup Thyme Leaves 1 tsp 0.125 tsp 0.625 tsp Bay Leaves 2 0.125 0.625 Salt 1 tsp 0.25 tsp 1.25 tsp Pepper 0.5 tsp 0.125 tsp 0.625 tsp Chicken Alfredo Pasta Chicken (sliced) 2 lbs 0.5 lbs 2.5 lbs Fettuccine Pasta 1 lb 0.25 lb 1.25 lbs Heavy Cream 2 cups 0.25 cups 1.25 cups Parmesan Cheese 1 cup 0.125 cups 0.625 cups Butter 4 tbsp 1 tbsp 5 tbsp Garlic 3 cloves 1 clove 3 cloves Salt 1 tsp 0.25 tsp 1.25 tsp Pepper 0.5 tsp 0.125 tsp 0.625 tsp Parsley 0.25 cup 0.05 cup 0.25 cup SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 105 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 10:00 AM Prepare marinade for chicken Cutting board, knife, mixing bowl Chef A ☐ 10:30 AM Chop vegetables for salad Cutting board, knife Prep Team ☐ 11:00 AM Marinate chicken Mixing bowl, plastic wrap Chef B ☐ 11:30 AM Boil pasta for pasta salad Pot, colander Chef C ☐ 12:00 PM Prepare sauce for pasta salad Saucepan, utensils Chef D ☐ 12:30 PM Grill chicken Grill, tongs Chef A ☐ 1:00 PM Assemble pasta salad Mixing bowl, utensils Chef B ☐ 1:30 PM Slice bread for bruschettas Cutting board, bread knife Prep Team ☐ 2:00 PM Prepare bruschetta toppings Cutting board, knife Chef C ☐ 2:30 PM Bake bruschettas Oven, baking sheet Chef D ☐ 3:00 PM Plate chicken and pasta dishes Plates, garnishes Chef A ☐ 3:30 PM Garnish bruschettas Garnishes, utensils Chef B ☐ 4:00 PM Set up dessert station Dessert items, serving equipment Prep Team ☐ 4:30 PM Prepare chocolate mousse Mixing bowls, mixer Chef C SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 106 of 145
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☐ 5:00 PM Assemble chocolate mousse cups Dessert cups, utensils Chef D ☐ 5:30 PM Final check and garnishing Presentation check Chef A ☐ 6:00 PM Service begins Food service area All Team ☐ ☐ ☐ Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Workflow plan streamlines tasks, optimizes equipment, assigns responsibilities for seamless coordination. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 107 of 145
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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Chop onions - Medium dice 3 onions John Slice carrots - Thin rounds 2 cups Sarah Mince garlic - Finely chop 6 cloves Emily Dice tomatoes - Small dice 4 tomatoes David Measure spices - Paprika, thyme, salt 1 tsp each Chris Wash and chop herbs - Parsley, basil 1/2 cup each Olivia Prepare chicken - Trim and cube 2 lbs Maria Prepare beef - Cut into chunks 3 lbs Tom Slice bread - Baguette 1 loaf Sophia Measure pasta - Fettuccine 1 lb Daniel Grate cheese - Parmesan 1 cup Emma Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Enhances coordination, minimizes errors. Considered recipe requirements. Collaborated for accuracy. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 108 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 8:00 AM Prep vegetables Sous Chef ☐ 8:30 AM Marinate meat Chef de Cuisine ☐ 9:00 AM Boil pasta Line Cook 1 ☐ 9:30 AM Prepare sauce Line Cook 2 ☐ 10:00 AM Grill meat Chef de Cuisine ☐ 10:30 AM Assemble pasta dish Line Cook 1 ☐ 11:00 AM Slice bread Prep Cook ☐ 11:30 AM Prepare toppings Prep Cook ☐ 12:00 PM Bake bread Baker ☐ 12:30 PM Plate dishes Line Cook 1 ☐ 1:00 PM Garnish plates Sous Chef ☐ 1:30 PM Set up dessert station Pastry Chef ☐ 2:00 PM Assemble desserts Pastry Chef ☐ 2:30 PM Final check Chef de Cuisine ☐ 3:00 PM Service begins All Staff ☐ ☐ ☐ ☐ ☐ Food preparation planning SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 109 of 145
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Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan Plan streamlines tasks, assigns responsibilities, optimizes time, minimizes waste. Collaboration ensured effective execution. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 110 of 145
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Reflective Journal Service period number: 9 of 12 Date 24/8 Service start time 9 am End time 5 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: 5 pm Recipes prepared: 1. Creamy Tomato Soup 2. Beef Stew 3. Chicken Alfredo Pasta Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) Highlights, skills, equipment used, successes, improvements, changes for next time. Supervisor Endorsement Supervisor name Position SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 111 of 145
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Signature Date Service 10/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Fresh cook ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Address dietary preferences/allergies. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 100. Estimate guest count, prepare extra. ● How will you manage portion control? Answer: Portion serving utensils, control portions. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 112 of 145
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● What is the timeframe for mise en place and service? Answer: Mise en place before service. ● What do you need to consider regarding preparation of other items on the menu? Answer: Follow standardized recipes. ● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 113 of 145
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Cooking techniques preserve nutrition. Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Cooking techniques preserve nutrition. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Clean, sanitize, inspect equipment. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Cross-contamination, temperature control. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 114 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Salmon Fillets 10 1 10 Lemon 3 1 3 Fresh Herbs 0.5 cup 0.05 cup 0.5 cup Mixed Greens 4 cups 1 cup 4 cups Balsamic Vinegar 0.25 cup 0.025 cup 0.25 cup Olive Oil 0.5 cup 0.05 cup 0.5 cup Fresh Fruit 15 cups 1 cup 15 cups Greek Yogurt 2 cups 0.2 cup 2 cups SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 115 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 8:00 AM Preparing Salmon Marinade Mixing bowls, utensils Chef ☐ 8:30 AM Preparing Lemon Herb Sauce Cutting board, knives Sous Chef ☐ 9:00 AM Grilling Salmon Grill station Grill Cook ☐ 9:30 AM Assembling Mixed Green Salad Salad station Salad Chef ☐ 10:00 AM Preparing Balsamic Vinaigrette Mixing bowls, whisk Chef ☐ 10:30 AM Assembling Fresh Fruit Parfait Dessert station Pastry Chef ☐ 11:00 AM Final Check and Garnishing Plating area Expeditor ☐ 11:30 AM Service Begins N/A Service Staff ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Workflow planning SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 116 of 145
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Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 117 of 145
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Efficient task sequencing, role clarity, equipment availability. Collaborated with team for input. Mise en place List Template Mise en place list Activity and description Qty required Responsibility Chop onions 2 cups Chef A Dice tomatoes 3 cups Chef B Mince garlic 4 cloves Chef A Julienne carrots 1 cup Chef C Wash lettuce 1 head Chef B Prepare dressing 1/2 cup Chef A Cook pasta 2 cups Chef D Slice bread 1 loaf Chef C Grate cheese 1 cup Chef B Chop herbs 1/4 cup Chef A Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Efficient task distribution, quantity readiness, teamwork, and clear responsibilities enhance productivity. Collaborated for accurate planning. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 118 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 9:00 AM Prepare vegetables Chef A ☐ 10:00 AM Marinate chicken Chef B ☐ 11:00 AM Boil pasta Chef C ☐ 12:00 PM Prepare sauce Chef D ☐ 1:00 PM Grill chicken Chef A ☐ 2:00 PM Assemble pasta salad Chef B ☐ 3:00 PM Slice bread Chef C ☐ 4:00 PM Prepare bruschetta Chef D ☐ 5:00 PM Bake bruschettas Chef A ☐ 6:00 PM Plate dishes Chef B ☐ 7:00 PM Garnish bruschettas Chef C ☐ 8:00 PM Set up dessert station Chef D ☐ 9:00 PM Prepare mousse Chef A ☐ 10:00 PM Assemble mousse cups Chef B ☐ 11:00 PM Final check and garnish Chef C ☐ 12:00 AM Service begins All chefs ☐ ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 119 of 145
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Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan Efficient timing, task distribution, skill match, collaboration; Team input for plan refinement. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 120 of 145
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Reflective Journal Service period number: 10 of 12 Date 24/8 Service start time 9 am End time 5 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: Recipes prepared: ● Grilled Salmon with Lemon Herb Sauce ● Mixed Green Salad with Balsamic Vinaigrette ● Fresh Fruit Parfait Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) ● Highlights: Efficient teamwork, precise cutting techniques. ● Equipment: Knives, cutting boards, mixing bowls. ● Success: Timely prep, well-coordinated tasks. ● Improvements: Better communication, faster assembly. Supervisor Endorsement SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 121 of 145
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Supervisor name Position Signature Date Service 11/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: Buffet for variety. ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Dietary needs noted. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: Count accurately. ● How will you manage portion control? Answer: Portion utensils. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 122 of 145
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● What is the timeframe for mise en place and service? Answer: Schedule aligned. ● What do you need to consider regarding preparation of other items on the menu? Answer: Ingredient availability. ● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: Standard procedures. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 123 of 145
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Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Cooking methods maintain. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Cleaning protocol. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 124 of 145
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Risk evaluation, controls. Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Mini Beef Sliders Ground Beef 5 kg 100 g 50 servings Slider Buns 250 1 bun 50 servings Cheese Slices 50 1 slice 50 servings Lettuce 50 1 leaf 50 servings Tomato 50 1 slice 50 servings Onion 1 1 slice 50 servings Condiments As needed - - Vegetable Spring Rolls Spring Roll Wrappers 50 1 wrapper 50 servings Cabbage 1 kg 20 g 50 servings Carrots 1 kg 20 g 50 servings Bell Pepper 500 g 20 g 50 servings Bean Sprouts 500 g 10 g 50 servings Mushrooms 200 g 10 g 50 servings Soy Sauce As needed - - Sweet Chili Sauce As needed - - SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 125 of 145
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Chocolate Fondue Fountain Chocolate Chips 1 kg 50 g 50 servings Assorted Fruits As needed - - Marshmallows As needed - - Cookies As needed - - SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 126 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 10:00 AM Prepare beef patties Grill, utensils Chef 1 ☐ Slice cheese for sliders Cutting board Chef 1 ☐ Prepare vegetable fillings for sliders Cutting board Chef 1 ☐ 11:00 AM Assemble sliders Assembly station Chef 1 ☐ 12:00 PM Deep-fry spring rolls Fryer, tongs Chef 2 ☐ Prepare dipping sauces Bowls, utensils Chef 2 ☐ 1:00 PM Set up chocolate fondue fountain Fountain, fruits Chef 3 ☐ Melt chocolate for fondue Microwave, bowls Chef 3 ☐ 2:00 PM Final checks and plating Plates, utensils Chef 1, Chef 2, Chef 3 ☐ Prepare garnishes Cutting board Chef 1, Chef 2, Chef 3 ☐ 3:00 PM Service begins All chefs ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 127 of 145
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Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Workflow plan optimizes tasks, equipment, and responsibilities, reducing overlaps and wait times. Collaboration ensured efficiency and clear responsibilities. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 128 of 145
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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Slice Beef Prepare beef slices 2 kg Chef A Chop Vegetables Dice assorted veggies 1 kg Chef B Prepare Marinade Mix spices and marinade - Chef A Boil Pasta Cook pasta until tender 500 g Chef C Prepare Sauce Make pasta sauce - Chef B Set Up Grill Preheat grill station - Chef C Assemble Pasta Dish Combine pasta and sauce - Chef A Prepare Bread Slice bread for toasting 1 loaf Chef B Make Bruschetta Mix Chop tomatoes, herbs - Chef C Toast Bread Grill bread for bruschetta - Chef A Assemble Bruschettas Top bread - Chef B SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 129 of 145
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with mix Set Up Dessert Station Arrange dessert items - Chef C Prepare Mousse Make chocolate mousse - Chef A Assemble Parfaits Layer fruits and yogurt - Chef B Final Check Review all preparatio ns - Chef C Begin Service Start serving customers - All Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Mise en place list streamlines tasks, assigns roles, reduces delays. Considered task sequence, team skills. Collaborated for optimal plan. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 130 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 9:00 AM Prep vegetables Chef A ☐ 9:30 AM Marinate meat Chef B ☐ 10:00 AM Prepare sauce Chef C ☐ 10:30 AM Boil pasta Chef A ☐ 11:00 AM Bake bread Chef D ☐ 11:30 AM Chop fruits Chef B ☐ 12:00 PM Assemble salads Chef C ☐ 12:30 PM Grill meat Chef A ☐ 1:00 PM Assemble pasta dishes Chef D ☐ 1:30 PM Plate desserts Chef B ☐ 2:00 PM Final check and garnish Chef C ☐ 2:30 PM Service begins All ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Food preparation planning Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 131 of 145
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Optimizes tasks, assigns roles, minimizes downtime. Collaborated with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 132 of 145
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Reflective Journal Service period number: 11 of 12 Date 24/08 Service start time 7 am End time 5 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: 5 pm Recipes prepared: 1. Mini Beef Sliders 2. Vegetable Spring Rolls 3. Chocolate Fondue Fountain Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) ● Highlights: Efficient teamwork, precise knife skills ● Equipment: Knives, blenders, stovetop, ovens. ● Successes: Smooth service, consistent flavors, positive customer feedback. ● Improvements: Enhance plating aesthetics, streamline workflow. Supervisor Endorsement SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 133 of 145
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Supervisor name Position Signature Date Service 12/12 Service Planning Template Determine production requirements Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: ● Which food service style is most appropriate and why? Answer: A la carte for individual customization. ● What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? Answer: Dietary restrictions and allergies considered. ● How many meals are required? Describe how you will ensure that the correct number of meals are produced? Answer: 100. Estimate and monitor orders for accuracy. ● How will you manage portion control? Answer: SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 134 of 145
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Standardize serving sizes. ● What is the timeframe for mise en place and service? Answer: Before service begins. ● What do you need to consider regarding preparation of other items on the menu? Answer: Ingredients synchronization. ● Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? Answer: SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 135 of 145
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Follow recipes and guidelines. Food production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Maintain cooking techniques and quality. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Regular cleaning and check. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Identify hazards, implement controls. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 136 of 145
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Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Ingredient Qty Qty/serves Qty x serves required Grilled Filet Mignon Filet Mignon 100 pcs 1 pc 100 pcs Salt 2.5 kg - 2.5 kg Black Pepper 500 g - 500 g Olive Oil 500 ml - 500 ml Rosemary (chopped) 250 g - 250 g Pan-Seared Salmon Salmon Fillets 100 pcs 1 pc 100 pcs Salt 1 kg - 1 kg Black Pepper 250 g - 250 g Lemon Juice 500 ml - 500 ml Olive Oil 500 ml - 500 ml Dill (chopped) 150 g - 150 g Roasted Vegetable Risotto Arborio Rice 2.5 kg - 2.5 kg Vegetable Broth 10 L - 10 L Onion (chopped) 1 kg - 1 kg Garlic (minced) 200 g - 200 g SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 137 of 145
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Assorted Vegetables 10 kg - 10 kg Olive Oil 500 ml - 500 ml Parmesan Cheese 2 kg - 2 kg Salt 750 g - 750 g Black Pepper 150 g - 150 g Fresh Basil (chopped) 200 g - 200 g SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 138 of 145
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Kitchen Workflow Template Kitchen Workflow Plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 9:00 AM Prepare Filet Mignon marinade Mixing bowls, utensils Chef ☐ 9:30 AM Prep salmon for marination Cutting boards, knives Sous Chef ☐ 10:00 AM Start roasting vegetables for risotto Roasting pans, oven Cook ☐ 10:30 AM Start cooking risotto Large pot, utensils Cook ☐ 11:00 AM Grill Filet Mignon Grill, tongs Grill Cook ☐ 11:30 AM Pan-sear Salmon Stovetop, pans, utensils Cook ☐ 12:00 PM Assemble Salmon, risotto, and Filet Mignon Plating dishes, utensils Chef ☐ 12:30 PM Plate and garnish dishes Garnishing tools Sous Chef ☐ 1:00 PM Final check and adjustments - Chef and Sous Chef ☐ 1:30 PM Service begins - All team members ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 139 of 145
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☐ Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Optimizes tasks, equipment, skills. Collaborative development for efficiency. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 140 of 145
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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Prepare Grilled Filet Mignon 100 portions Chef A Prepare Pan-Seared Salmon 100 portions Chef B Prepare Roasted Vegetable Risotto 100 portions Chef C Gather utensils and equipment Kitchen Staff Set up workstations Kitchen Staff Mise en place preparation Kitchen Staff Cooking and plating Chef Team Final quality check Chef A Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? Efficient organization, clear responsibilities, collaboration, minimal wastage. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 141 of 145
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Food preparation List Template Food preparation list Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 8:00 AM Marinate Filet Mignon Chef A ☐ 8:30 AM Prepare Salmon marinade Chef B ☐ 9:00 AM Chop vegetables for Risotto Sous Chef ☐ 9:30 AM Start Vegetable Roasting Chef C ☐ 10:00 AM Portion Risotto ingredients Prep Team ☐ 10:30 AM Grill Filet Mignon Chef A ☐ 11:00 AM Sear Salmon Chef B ☐ 11:30 AM Continue Roasting Veggies Chef C ☐ 12:00 PM Prepare Risotto base Sous Chef ☐ 12:30 PM Assemble and Plate Dishes Kitchen Team ☐ 1:00 PM Final Garnishes Sous Chef ☐ 1:30 PM Set up Buffet Station Front of House Team ☐ 2:00 PM Service Begins All Staff ☐ ☐ ☐ ☐ ☐ ☐ ☐ Food preparation planning SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 142 of 145
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Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan Optimized tasks, coordinated timing, reduced wait times. Considered skillsets, equipment availability. Collaborated with team for input. SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 143 of 145
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Reflective Journal Service period number: 12 of 12 Date 24/8 Service start time 7 am End time 6 pm Did an RTO assessor observe this service? ☐ Yes ☐ No Service completed at: 6 pm Recipes prepared: 1. Grilled Filet Mignon 2. Pan-Seared Salmon 3. Roasted Vegetable Risotto Food service style: ☐ a la carte ☐ bulk cooking operation ☐ buffet ☐ function/event ☐ table d’hote ☐ festival ☐ set menu Food preparation category: ☐ bulk cooking ☐ cook freeze ☐ cook chill for extended life ☐ fresh cook ☐ cook chill for five-day shelf like Reflection (Highlights, skills and techniques shown, equipment used, want went well, what would you do differently next time?) Efficient teamwork, precise techniques. Used grills, knives, ovens. Smooth service, balanced flavors. Plan garnishes better next time. Supervisor Endorsement Supervisor name Position Signature Date SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 144 of 145
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SITHKOP005 Student Logb ook – Template v2.0 October 2022 Page 145 of 145
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