Practical Service Instances Log Book - SITHKOP005 Coordinate Cooking Operations

Practical Service Instances Log Book
SITHKOP005
Coordinate cooking operations
Course: ____________________________________
Name of Student: ____________________________
Date Due: __________________________________

SIGNATURE VERIFICATIONS FOR SUPERVISORS IN THE WORKPLACE (THIRD PARTY)
To be completed by all supervisors/managers involved in observation of students
Establishment Employer & ABN
Must be included
Supervisor Name
and Title
Signature & Initials
Date Responsible
for student
Service Periods
List Service
Instance
numbers
completed
From:
To:
From:
To:
From:
To:
From:
To:
From:
To:
- From:
To:
From:
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To:
From:
To:
From:
To:
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From:
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From:
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Instructions
A. This log shall be used to document the coordination of cooking operations during full service
periods.
B. The 12 service instances must include at least 2 of the following food production processes:
□ bulk cooking
□ cook chill for extended life
□ cook chill for five day shelf life
□ cook freeze
□ fresh cook.
C. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least
12 occasions.
D. Each service detail and task outlined in each of the log book instances must be completed.
E. To calculate food requirements for recipes use the template “Standard Recipe Card”.
F. To collate food orders you may use the electronic template “Banquet Analysis Sheet” (BAS)
provided to you by your trainer.
G. To record workflow planning and communication use the template “Workflow”.
H. Recipe and workflow templates may be copied as required to suit your needs.
I. For each service period you must provide:
a workflow plan
a mise en place list
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a preparation list
For 4 of the 12 instances you must provide in addition to the above documentation:
Calculation of food requirements and Food orders which must cover 4 of the following service
styles:
□ à la carte
□ buffet
□ set menu
□ table d’hôte
□ bulk cooking operations
□ functions and events
□ festivals
J. When transferring to another workplace or on completion of the total number of required
service instances, the declaration(s) at the end of the log book need to be completed by the
workplace supervisor and the student.
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Standard Recipe Card
Name of dish: Portion nos.:
Reference source:
Portion cost:
Minestrone with
Borlotti beans Portion size:
Sale Price at $
( % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Onion
Most probably red
onions 3 onions $1.5 $0.95
Carrot Orange carrot 3 carrots $1.80 $0.06
Beans Borlotti beans 1 dried cup $2.99 $0.04
Tomatoes Raw tomatoes 2 tomatoes pulpy juice $4.20 $0.20
Chicken
Boneless chicken
for curry 300 gm small pieces $8.20 $0.21
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Total Cost $ 18.69
Portion Cost $ 1.26
Method:
Boil the chickens at the medium-high heat and stir for the couple of minutes to coat the vegetables.
Add the borlotti beans, tomatoes and other vegetables along with 10 cup water and bring them together
for boiling.
Lower the heat and cover and let the soup simmer for at least 2 to 2:30 hours.
After boiling the soup, add some cabbage in the soup and cook for 15 minutes.
Then add the boiled rice and peas and simmer until the rice get tender about 15 minutes.
Put some basils over it and serve immediately.
Work Flow Plan/ End of Service Procedures / De-Brief
TIME Task (Description) and
Priority Equipment & WHS Communication (Who, About what?)
8:00AM Buying raw material Poly bags with zero
Oxygen
The retailers
9:00AM Preparing for cooking Arranging the raw-
material
Chef
10:00A
M
Cooking the dish Bringing of right
utensils for cooking
Chef
11:00A
M
Packaging The required bags. The packets stored in the deep freezer.
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12:00PM Segregating Chilling bags The freezer should be large in portion
13:00PM Storing Chill bags The products is very necessary to be stored
at a dry place.
End of Service Procedures/
Reporting Requirements
Equipment/Systems Communication (Who, About what?)
Packaging Poly bags with zero
oxygen
None
Storage Freezer. None
Post Service De-Brief Equipment/Systems Communication (Who, About what?)
Packaging Poly bags with zero
oxygen
None
Storage Freezer. None
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