SITHKOP005 Coordinate Cooking Operations: Practical Service Log Book

This document is a student's practical service instances log book for the SITHKOP005 Coordinate Cooking Operations course. It includes supervisor verifications, instructions for documenting cooking operations during service periods, and templates for standard recipes, workflow planning, and food orders. The log book requires documentation of 12 service instances, covering various food production processes like bulk cooking, cook chill, and cook freeze. It also includes performance evidence benchmarks, self and workplace assessments, and detailed records for each service instance, covering food production requirements, supply organization, monitoring processes, adjustments made, quality control steps, and end-of-service procedures. The document provides a comprehensive overview of coordinating cooking operations in a professional kitchen environment.

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:
From:
To:
From:
To:
From:
To:
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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To be completed on completion of all services by all parties indicated, in conjunction with the declarations
on the last pages of the log book.
Performance Evidence – Benchmarks Sign each benchmark achieved at the end of all
services
Student Self –
Assessment
Workplace
Supervisor
Trainer/Assessor
Reading skills
 Interprets and follows a range of organisational
procedures and work schedules.
 Reviews special request from customers and
dietary requirements and interprets relevant
changes required to food preparation lists and
recipes.
Self Management
 Plans and organises tasks from organisational
information including bookings, standard
procedures, guest lists and event schedules
 Develops and reviews work schedules
 Follow work schedules effectively
 Prepares work area and supplies according to
procedures to meet service requirements.
 Maintains cleanliness and tidiness of work areas
 Integrates all technical skills within the whole
service period, throughout preparation, service, and
end of shift duties.
 Completes administration and reporting
requirements relevant to the job role and typical
tasks performed in that role
Problem solving skills
 Identifies and anticipates operational problems and
responds to these accordingly.
 Evaluates dishes and makes adjustments to ensure
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quality products
Communication skills
 Liaises with other team members about service
requirements
 Listens and responds colleague and customer
comments and complaints, and questions
 Responds to feedback from colleagues and uses
active questioning to clarify further information.
Teamwork skills to:
 Works cooperatively as part of a team
 Provides advice and support to the team as
required.
 Participates in debriefing and handover sessions
with colleagues
 Proactively suggests improvements for food
production and service provisions.
Numeracy Skills (as relevant, based on job role)
 Completes calculations required for recipe
requirements and conversions
 Measures and weighs ingredients required for food
preparation.
 Measures chemicals required for cleaning
according to labels and instructions
 Identifies required numbers of stock and supplies
based on orders and instruction lists.
Technology skills
 Sets up and checks equipment for daily work
requirements
 Uses a variety of equipment for day-to-day work
activities.
 Cleans and maintains equipment to industry
standards and manufacturer’s instructions.
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SITHKOP005 Coordinate cooking operations Instance 1 of 12
Name of Establishment / Outlet: ____ Date of service:
__________________
Service Style/Period: _______________ Food production process:
________________________________________
No. of kitchen staff: __________ No. of Covers/Portions prepared: ____________
List the food production requirements you have identified for this service period:
The awareness of safety and hygiene and cleanliness is very important.
__________________________________________________________________________________________
__________________________________________________________________________________________
____________________________________
Provide an overview of actions you have used to organise availability of all supplies for the food
production period:
Segregation of food items
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
______________________________________________________
List the food production processes you have monitored during the service period:
Cooking and production is bulk may include frozen of products, cooking and freezing in a deep freezer.
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
______________________________________________________
List the adjustments you have made to food production processes during the service period:
The arrangements is derived from changes and
flavour.___________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
_____________________________________________________________
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List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Cleanliness Precaution for cleaning
Right utensils Large frying pan
Spices and flavours Making the right dish with required spices
Taste before serving Serving very high quality cuisine to the customers
Detail end of service procedures you supervised including provisions for waste minimisation, recycling
and storage requirements of commodities, materials and equipment as applicable:
Freezing process
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
______________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________Date
_____________________
SITHKOP005 Coordinate cooking operations Instance 2 of 12
Name of Establishment / Outlet: ____ Date of service:
__________________
Service Style/Period: _______________ Food production process:
________________________________________
No. of kitchen staff: __________ No. of Covers/Portions prepared: ____________
List the food production requirements you have identified for this service period: _
The awareness of safety and hygiene and cleanliness is very important.
__________________________________________________________________________________________
__________________________________________________________________________________________
___________________________________
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