SITHKOP005 Coordinate Cooking Operations - Assessment 1

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP005 Coordinate cooking operations
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observations 1+2
Assessment 3 Log Book
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
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Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:
 for at least three of the hospitality and catering organisations detailed in the unit’s application:
o comprehensive details of food production processes for:
 receiving
 mise en place
 preparing or cooking
 post-cooking storage
 reconstitution
 re-thermalisation
 serving
o critical control points in food production where food hazards must be controlled
o menus and recipes for items produced in performance evidence
o 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:
o à la carte
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o 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:
o kitchen workflow schedules
o mise en place plans
o food preparation lists.
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Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Learning resource, Computer.
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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Assessment 1
Your task
You are required to complete all questions and tasks listed below.
1. Describe the characteristics of each of the following food production processes, list examples where these
production processes are commonly used, and provide examples for advantages and disadvantages for each
process:
Bulk cooking
Description
It is the most common path of meal planning. In the bulk cooking
process of food production the salt can be added and the serving
process avoids spending a long time in the kitchen. The organization
can offer the bulk cooking plan for hamburgers, potatoes, chicken and
many more. There is an idea behind total fledged OAMC is to fix
sideways one to two days each month and cook it all day in freezer.
The bulk cooking system saves the time and it takes fewer efforts in
the cooking process. It gives more flexibility to the cooking process
and can match the schedule of a person. It is the most important
process to saving the time of people. How this process can become
helpful it can be understood by the following points:
 Takes less efforts: The mixture of bulk cooking particular
ingredients are repetition recipes specifically takes less efforts
in both the process like cooking and cleanup. The cooking
process can be done once in a month.
 Provides more flexibility: The ingredients of bulk cooking
provide more flexibility to the cooking process. The frozen or
cooked chicken can save the time of a person and it can easily
cook with the help of frozen chicken.
 Fits with the schedule: The bulk cooking system is helpful for
the busy women and it totally fits with the schedule of them.
They can freeze the food by working little bit more at a time.
The menus4moms primer can provide the further details
about this bulk cooking process.
 Less cleaning: The bulk cooking process is helpful as there is
no need to do cleaning every day. The person can cook the
foods once in a while and it saves the time which can be waste
in the cleaning process.
Application/Use
The menu planner app can provide help in the bulk cooking process. With
the help of this bulk cooking app a person can develop a directory of their
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