STUDENT ASSESSMENT BOOKLET

This is a student assessment booklet for the course SIT40516 Certificate IV in Commercial Cookery. The booklet includes assessment tasks for the unit Prepare poultry dishes.

This certificate provides the skills and knowledge for an individual to be competent in commercial cookery operations. The course delivers training in a simulated commercial kitchen environment.

CERTIFICATE IV IN COMMERCIAL COOKERY

SITHCCC005 Assessment- Prepare Dishes using Basic Methods of Cookery

Assessment

Assignment on Use Equipment to Prepare Food

Experimental Cookery

Read the shift entry journals for cookery and learn about the daily tasks, instructions from supervisors, workflow for mise en place, dietary requirements, and more.

Nueva Vizcaya State University

Shift Entry Journal for Cookery

This article discusses the factors considered while preparing a workflow schedule for a kitchen, tasks to be completed, mise en place, quantity of vegetables, quality checks, and storage in hospitality. It also provides insights into the quality of menu, food supplies, and price. Additionally, it explains the importance of communication and regular meetings in the kitchen.

Hospitality: Workflow Schedule, Menu Preparation, Quality Checks, and Storage

This study material covers various aspects of managing conflict and coordinating cooking operations in a commercial kitchen. It includes information on food production requirements, fresh cook food production process, in-house food production systems, food service style, workflow schedule, food supplies, kitchen operations, quality control and safe storage of food. It also provides insights on personal skills, techniques and indicators of quality to check for consistency in the kitchen.

Professional Development

Manage Conflict and Coordinate Cooking Operations in Commercial Kitchen - Desklib Study Material

This content covers the guidelines for developing menus for special dietary requirements. It includes identifying menu requirements, developing meal plans, and monitoring special menu performance. The subject is SITHKOP004 and it is relevant for students pursuing culinary courses in colleges and universities.

CERTIFICATE IV IN COMMERCIAL COOKERY

SITHCCC005 Assessment- Prepare Dishes using Basic Methods of Cookerylg...

Assignment on Use Equipment to Prepare Foodlg...

Shift Entry Journal for Cookerylg...

Hospitality: Workflow Schedule, Menu Preparation, Quality Checks, and Storagelg...

Manage Conflict and Coordinate Cooking Operations in Commercial Kitchen - Desklib Study Materiallg...

SITHKOP004 Develop Menus for Special Dietary Requirements - Deskliblg...

SITHCCC005 Assessment- Prepare Dishes using Basic Methods of Cookery

Assignment on Use Equipment to Prepare Food

Shift Entry Journal for Cookery

Hospitality: Workflow Schedule, Menu Preparation, Quality Checks, and Storage

Manage Conflict and Coordinate Cooking Operations in Commercial Kitchen - Desklib Study Material

SITHKOP004 Develop Menus for Special Dietary Requirements - Desklib