SITHKOP005 Coordinate Cooking Operation Student Assessment_2205

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 1 /36 Date Created: 12 CRICOS: 03560K Student Assessment Cover Sheet Course Title: Certificate IV in Commercial Cookery Course Code: SIT40516 Unit Title: Coordinate cooking operations Unit Code: SITHKOP005 Student Name: Pichit Pangsri Student ID: WIN210110 Trainer Name: Raj Instructions for the Student  This form MUST be attached to all submitted written work with all sections completed. An incomplete form may result in a delay in the assessment decision-making process for the assignment.  Please securely attach the completed form to your submitted work after signing the declaration below: Assessment Details Result Assessment Task 1- Assignment S / NYS Assessment Task 2-Observation/Presentation/Roleplay S / NYS Assessment Task 3- Log Book S / NYS Please tick one Assessment/Re-assessment/Re-submission Final Result C / NYC S=satisfactory; NYS: Not Yet Satisfactory; C=Competent; NYC=Not Yet Competent Assessor Comments/Feedback: Assessor Name Assessor Signature Date STUDENT DECLARATION: I hereby declare that :  This assignment is my own original work, except where I have appropriately cited the original source (Appropriate citation of original work will vary from discipline to discipline).  I have not copied or plagiarized any part of this assessment from another student.  I or any other student has not submitted this assessment previously  This assignment has not previously been submitted for assessment in this or any other subject.  I have kept a copy of this assignment.  I understand my right to appeal the assessment or reassessment outcome, as per the Institute’s Complaints and Appeals Policy.  I been informed that I have to check my results on “Student Portal” ( https://wc.rtomanager.com.au/ ) after three weeks of the final assessment submission date.  If my assessment submission marked as NYC, I been informed to discuss with my trainer / assessor regarding further details of my marked assessment. Student signature. Pichit Pangsri Date: Entered onto the student management system Date: Initials: _ Administrative use only Receipt of Submission Student Name: Student ID: Trainer / Assessor Name Trainer / Assessor Signature and Date

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 2 /36 Date Created: 12 June CRICOS: 03560K BEFORE YOU BEGIN Please refer to the table below to find out assessment details and duration of the assessments. Assessment Document used by assessor to assess you WHERE (Location of Assessment) WHEN (Assessment Duration/Due Date) Student assessment cover sheet to record results of all assessment tasks and determine competency Classroom N/A Assessment Task 1 – Assignment Assessment Task 1 – Assignment Assessor Checklist Classroom Week 1 to 6 Assessment Task 2 - Observation Assessment Task 2 - Observation Assessor Checklist Workplace Week 1 to 6 Assessment Task 3 - Written Test Assessment Task 3 – Log Book Assessor Checklist Workplace Week 6 Student will receive these assessments tools in class from trainer/assessor at the beginning of the unit (Week 1)

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 4 /36 Date Created: 12 June CRICOS: 03560K Description Application/Use Advantage Disadvantage Cook freeze Description Application/Use Advantage Disadvantage Fresh cook Description Application/Use Advantage Disadvantage

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 5 /36 Date Created: 12 June CRICOS: 03560K 2. List the essential factors you need to consider when planning a food production process for cooking operations: 3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must be considered for each of the following steps in a production flowchart for this food production process? 1. Selection of the raw commodities 2. Storage of raw materials 3. Preparation 4. Cooking 5. Portioning 6. Blast Chilling 7. Storage of chilled foods 8. Distribution 9. Reheating 10. Service 4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where they feature in the main course for Roasted Duck à l’orange. Indentify the Critical Control Points for each of the following processes and outline the key aspect which must be considered for each:  Receiving  Thawing  Storage  Mise en place  Preparing or cooking  Post-cooking storage  Reconstitution  Re-thermalisation  Serving 5. List 5 processes you can implement to ensure food safety when preparing foods:

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 7 /36 Date Created: 12 June CRICOS: 03560K FOR ASSESSOR USE ONLY Assessment Task 1 – Assignment Assessor Checklist For this assessment, the student must complete the project. The project is a stand-alone activity that will allow the student to display the required knowledge and skills that are essential when deciding overall competency. Student name: Pichit Pangsri Student ID: WIN210110 Assessor name: Raj Did the Student provide evidence of their ability to: Has the student satisfactorily completed the project? Yes No

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 8 /36 Date Created: 12 June CRICOS: 03560K comprehensive details of food production processes for:  receiving  mise en place  preparing or cooking  post-cooking storage  reconstitution  re-thermalisation  serving □ □ critical control points in food production where food hazards must be controlled □ □ menus and recipes for items produced in performance evidence □ □ indicators of quality food products:  appearance and visual appeal  colour  consistency  moisture content  mouth feel and eating properties  plate presentation  portion size  shape  taste  texture □ □ types of food service styles:  à la carte  buffet  set menu  table d’hôte  bulk cooking operations  functions and events  festivals □ □ use of designated decorations, garnishes or sauces □ □ types of food production systems and their characteristics for different production methods specified in the performance evidence □ □ range of formats and content for:  kitchen workflow schedules  mise en place plans  food preparation lists □ □

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 10 /36 Date Created: 12 CRICOS: 03560K Assessment Task 2 – Observation This information which is in the Student Assessment pack is to be handed to each student to outline the assessment requirements. Student Instructions For this assessment you will be observed while performing the following task in a simulated environment. You will be observed coordinating cooking operations using 2 different food production processes for 2 different food service styles as selected in the table below. Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must complete as part of this unit of competency, and supported by the service log provided for assessment 3. The support documentation outlines in the services log and the observation criteria provided for each observation provide a guideline for performance and knowledge required to successfully complete each service instance. Observation 1 Date of Observation: Place of Observation: Time frame (must include a full service period/shift): Trainer Signature Date Student Signature Date Observation 2 Date of Observation: Place of Observation: Time frame (must include a full service period/shift): Trainer Signature Date Student Signature Date

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 11 /36 Date Created: 12 CRICOS: 03560K  bulk cooking Food Production Process (1 different process must be selected for each instance) Food Service Style (1 different service style must be selected for each instance) Service Instance Instance 1: bulk cooking cook chill for extended life à la carte buffet cook chill for five day shelf life set menu cook freeze table d’hôte fresh cook. bulk cooking operations functions and events festivals Instance 2: bulk cooking cook chill for extended life à la carte buffet cook chill for five day shelf life set menu cook freeze table d’hôte fresh cook. bulk cooking operations functions and events festivals This assessment will be done on: After you have completed this activity you will have to hand it in to assessor.

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 13 /36 Date Created: 12 CRICOS: 03560K FOR ASSESSOR USE ONLY Assessment Task 2 – Observation Assessor Checklist – Service Instance 1 The observation checklist is used by the assessor to observe the student demonstrating the application of the required skills and knowledge. For details on how to conduct and contextualise for competency, please refer to the section on contextualisation above. *The assessor needs to ensure that they take detailed notes on the performance of the student in the comments section provided. Student Name: Pichit Pangsri Student ID: WIN210110 Assessor Name: Saurav During the observation, the student was able to demonstrate the following: Satisfactorily Yes No 1. Plan food production requirements Determines food production requirements taking into consideration  customer requirements □ □  deadlines □ □  meal quantities required □ □  menu items □ □  organisational standards □ □  portion control □ □  special customer requests □ □  special dietary requirements □ □  standard recipes □ □  timeframe □ □  type of food to be prepared □ □

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 14 /36 Date Created: 12 CRICOS: 03560K Chooses food production processes to ensure nutritional value, quality and structure of foods: Details as relevant: determines appropriate cooking process o bulk cooking o cook-chill for extended life o cook-chill for five day shelf life o cook-freeze o fresh cook □ □ Selects the appropriate in-house food production system to meet food production requirements  refers to menu, functions schedule, special requests to determine appropriate production for required service □ □  analyses food production requirements □ □  develops operational plan to meet those needs □ □  demonstrates technology skills through use of computers, calculators etc to determine best outcomes □ □ Selects and collates standard recipes  reads and interprets recipes □ □  adjusts recipes according to anticipated numbers □ □  creates stock requirement list □ □ Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements  writes comprehensive yet easily accessible work flow schedule/ run sheet □ □  mise en place plans □ □  food preparation lists □ □ Develops food preparation lists for use of food production personnel  sequences the stages of food preparation and production for the kitchen □ □  delegates work within a team dependent on skills levels and ability to perform tasks □ □

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 16 /36 Date Created: 12 CRICOS: 03560K  Kitchen and equipment hygiene □ □  2-4 hour principle □ □  Recording requirements □ □  Maintaining cleanliness of own work environment □ □ Ensures staff follow correct cleaning procedures for equipment □ □ Ensures staff follow correct cleaning procedures for kitchen areas □ □ Oversees and adjusts kitchen work flow to maximise teamwork and efficiency  Checks with individual team members to see if they are maintaining timeframes □ □  Delegates work to other team members or self if required □ □  Reassesses workflow and adjusts if necessary □ □ Controls the production sequence of food items to enable smooth work flow and minimise delays  identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency □ □  determines timings for the production sequence of various food items □ □  advises team members accordingly whether they are on schedule □ □ 4. Monitor the quality of kitchen outputs. Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items  checks that recipes are being followed □ □  checks cooking times □ □  checks for consistency □ □  checks storage □ □  checks food safety (contamination, personal and equipment hygiene, temperatures of food) □ □  checks cooking methods are correct □ □

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 17 /36 Date Created: 12 CRICOS: 03560K Checks that items match recipes and menu descriptions Details:  feedback from kitchen staff □ □  formal audits against organisational standards □ □  taste tests of food being cooked □ □  visual inspection of presentation □ □  customer feedback □ □ Ensures that food items are of consistent quality and meet organisational standards  recognises deficiencies in the quality of food □ □  makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage □ □ checks against operational standards to ensure consistency of product □ □ Conducts final check on food items before they are served, stored or dispatched from the kitchen  taste □ □  visual appearance, decoration □ □  presentation, accompaniments □ □  storage procedure □ □  temperatures □ □ Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards  recipes □ □  seasoning □ □  ingredients □ □  cooking methods □ □  Presentation/Garnish □ □ Supervises the safe storage of food

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 19 /36 Date Created: 12 CRICOS: 03560K FOR ASSESSOR USE ONLY Assessment Task 2 – Observation Assessor Checklist – Service Instance 2 The observation checklist is used by the assessor to observe the student demonstrating the application of the required skills and knowledge. For details on how to conduct and contextualise for competency, please refer to the section on contextualisation above. *The assessor needs to ensure that they take detailed notes on the performance of the student in the comments section provided. Student Name: Pichit Pangsti Student ID: WIN210110 Assessor Name: Raj During the observation, the student was able to demonstrate the following: Satisfactorily Yes No 5. Plan food production requirements Determines food production requirements taking into consideration  customer requirements □ □  deadlines □ □  meal quantities required □ □  menu items □ □  organisational standards □ □  portion control □ □  special customer requests □ □  special dietary requirements □ □  standard recipes □ □  timeframe □ □  type of food to be prepared □ □

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 20 /36 Date Created: 12 CRICOS: 03560K Chooses food production processes to ensure nutritional value, quality and structure of foods: Details as relevant: determines appropriate cooking process o bulk cooking o cook-chill for extended life o cook-chill for five day shelf life o cook-freeze o fresh cook □ □ Selects the appropriate in-house food production system to meet food production requirements  refers to menu, functions schedule, special requests to determine appropriate production for required service □ □  analyses food production requirements □ □  develops operational plan to meet those needs □ □  demonstrates technology skills through use of computers, calculators etc to determine best outcomes □ □ Selects and collates standard recipes  reads and interprets recipes □ □  adjusts recipes according to anticipated numbers □ □  creates stock requirement list □ □ Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements  writes comprehensive yet easily accessible work flow schedule/ run sheet □ □  mise en place plans □ □  food preparation lists □ □ Develops food preparation lists for use of food production personnel  sequences the stages of food preparation and production for the kitchen □ □  delegates work within a team dependent on skills levels and ability to perform tasks □ □