Food service style bulk cooking operations bulk cooking freeze

STUDENT COPY

Table of Contents ............................................................................................................................................... 2 How Do I Use This Booklet? ............................................................................................................................. 3 Section 1: Introduction to the Unit of Competency ....................................................................................... 4 Assessment Resource Summary ........................................................................................................................ 4 Section 1: General Instructions to Student......................................................................................................... 5 General information on Assessment Methods ................................................................................................... 8 Practical Lessons .............................................................................................................................................. 10 Important Notes for Student Conduct .............................................................................................................. 10 Practical Lessons – ........................................................................................................................................... 11 Students Need to Bring the Following: ............................................................................................................ 11 Learner Declaration ......................................................................................................................................... 12 Assessment 1 – Case study scenario/project .................................................................................................... 14 Food service style 1 - A la carte (Fresh cook) ................................................................................................. 15 Food service style No 2 – Set menu /Table d’hote/function ............................................................................ 18 (Bulk cooking/cook-chill for five day shelf life) ............................................................................................... 18 Food service style No 3 – Bulk Cooking Operations (bulk cooking/Cook freeze) .......................................... 19 Food service style No 4 Festival/Event – (bulk cooking/fresh cook)............................................................... 20 Assessment 1 – Assessor Checklist ................................................................................................................. 21 Assessor use ONLY ......................................................................................................................................... 21 Assessment 2: Third Party Report/ Log Book ................................................................................................. 26 Instructions to Third Party: .................................................................................................................. 26 Third Party Responsibilities ............................................................................................................................. 28 Student Responsibilities: ........................................................................................................................ 28 Assessment 2 – Assessor Checklist ................................................................................................................ 29

SITHKOP005 – Assessment Booklet –Student copy
Version 4.20 PAX Institute of Education
CRICOS No. 03152D RTO No. 22207 Page 2 of 30

divided into two sections:

•The second section contains specific detailed information of the assessment
component activities. You will need to complete each assessment activity
completely and to the
required standard explained to you by your trainer and in this Assessment Booklet in order to achieve competence in this assessment process

SITHKOP005 – Assessment Booklet –Student copy
Version 4.20 PAX Institute of Education
CRICOS No. 03152D RTO No. 22207 Page 3 of 30

SITHKOP005 – Assessment Booklet –Student copy

Section 1: General Instructions to Student

Please read all the information before you proceed to complete the assessment tasks. If you do not understand any part of these instructions, please ask your trainer/assessor.

Your assessor will give you feedback throughout the duration of the unit you are studying and after assessment results. The feedback given to you will always be to support your achievements and to monitor your progress throughout your studies.

SITHKOP005 – Assessment Booklet –Student copy
Version 4.20 PAX Institute of Education
CRICOS No. 03152D RTO No. 22207 Page 5 of 30

S (S) = Satisfactory

(NS) = Not Satisfactory (requires more training and experience or evidence to complete the assessment).

Where a student does not agree with the Assessors decision they should first discuss the issue with the assessor and try to reach an understanding of the decision and a way forward to get the issue resolved.

SITHKOP005 – Assessment Booklet –Student copy
Version 4.20 PAX Institute of Education
CRICOS No. 03152D RTO No. 22207 Page 6 of 30

Copy of students work
Students are required to hold a copy of their submitted assessment task prior to their submission to PAX Institute of Education.

Cover sheets
Student must submit a completed coversheet with all assessment tasks, ensuring the student declaration section is signed. Assessment cover sheets are available from the front office.

Students must submit all tasks on or before the due date set for each Unit of Competency. Should students need extensions, they must consult the Academic Manager. Extension can only be obtained if the need is genuine, or under compassionate circumstances.

Assessment tasks may be structured with any combination, but not limited to, of: a)Written Assessment / Quiz
b)Practical Observation / Demonstration / Role Play
c)Project/Report/presentation
d)Case Study / Assignment
e)Logbook

Each unit will clearly show
1.How many tasks there are
2.What the nature of the task is – (see above)

•In your responses please ensure you print clearly
•Ensure that the answers provided are your own and has not been copied or plagiarised from any person or source.

•In order to achieve satisfactory , ALL questions MUST be answered CORRECTLY •Assessments written in pencil or red pen will not be accepted.

SITHKOP005 – Assessment Booklet –Student copy
Version 4.20 PAX Institute of Education
CRICOS No. 03152D RTO No. 22207 Page 8 of 30

• Allow opportunities for the student to ask questions
Discuss this tool with the student prior to the observation taking place to ensure that the •
student is ready for the observation and in particular that they can prepare for their setting as listed in the tool.

Practical units of competence offer the opportunity for the student to be graded on their competence at each class by what they have prepared and how they have prepared it. For a student to be competent, the student should have demonstrated each task in the Checklist.

Important Notes for Student Conduct
Chef uniform and kitchen shoes must be worn (No uniform – No entry WHS Act)
* Student ID to be carried for all classes.

SITHKOP005 Coordinate cooking operations

Students Need to Bring the Following:

CRICOS No. 03152D RTO No. 22207 Page 11 of 30

SITHKOP005 – Assessment Booklet –Student copy
Version 4.20 PAX Institute of Education
CRICOS No. 03152D RTO No. 22207 Page 13 of 30

1.A la carte
2.Table d’hote/Set menu/function
3.Bulk cooking
4.Festival

From these 4 service styles you will be co-ordinating the following categories:

to co-ordinate and instruct your staff for kitchen outputs.

What kitchen procedures will you use – Preparation and cooking methods E.g. cook in bulk and

SITHKOP005 Coordinate cooking operations

What methods will you use to check the quality of food prior to serving /leaving the kitchen e.g.

busy and there is hardly any prep left leaving you prep enough for tonight.

Your check of the STOCK ON HAND results in the following items and quantities:

Freezer:

•1KG OF portioned 220g porterhouse steak

SITHKOP005 Coordinate cooking operations

Food service style No 2 – Set menu /Table d’hote/function (Bulk cooking/cook-chill for five day shelf life)

As per the previous task submit your report /documents as described earlier.

•Kitchen workflow plan/schedule

•Standard recipe cards congruent to the menu

Assessment 1 – Assessor Checklist

Assessor use ONLY

Complete below

SITHKOP005 Coordinate cooking operations

operations
•Each occasion must include at least 4 of the following types of food service styles: à la carte
buffet
set menu
table d’hôte
bulk cooking operations
functions and events
festivals

•Each of these four styles within the 12 sessions must coordinate cooking operations for a diversity of

		SITHKOP005 Coordinate cooking operations

•You are to provide a context for each observation. That is, students must be advised of the dishes (including portion sizes, quantity and timings) to be produced. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk cooked foods.

•This unit applies to hospitality and catering organisations including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in-flight and other transport caterers, events and function caterers. This means you may contextualise the assessment to reflect one or more of the hospitality and catering organisations listed above

SITHKOP005 Coordinate cooking operations

• Sign off that you have observed the student prepare a range of dishes while Coordinating Cooking

Operations and provide comments if applicable