RTO No.

31736 | CRICOS 03010G

HOSPITALITY

SITHKOP005 Coordinate cooking operations

Assessment Tool 3 of 5: Practical project
Part A – Sous Chef role

Your responses must be typed into this document. Please only use Black or Blue text.

Qualification

Student name

Student number

Student email

Assessor name

Assessment due date

Submission date Attempt 1 Date: Attempt 2 Date: Attempt 3 Date:

Result for attempt

(S or NS)
Note: If you have not signed the student declaration on the next page your submission will not be accepted.

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Student declaration of authenticity

Before you submit this Assessment Tool you must declare that the work is your own. Read the
text below. Sign the declaration if you agree with all of the statements.

I declare:

 This assessment is my own work, based on my own study and research and no part of it has
been copied from any other source, except where due acknowledgement/reference has been
made. (Plagiarism is not permitted in any form)
 A late submission fee of $150 per unit of competency will apply before my submission will be
marked if my submission is made past the due time and date.
 If this assessment is based on teamwork, as authorised by the assessor, I have not submitted
the same final version of any assessment material as another student.
 I have not previously submitted this assessment or any part of this assessment for this or any
other course/unit unless required to do so in a resubmission.
 I have kept a copy of my assessment.
 I give permission for my assessment to be reproduced, communicated, compared and archived
for the purposes of detecting plagiarism or collusion and to fulfil Queensford College’s
requirements as an RTO.
 Any assessment marked as unsatisfactory will require me to undergo reassessment;
reassessment may involve different assessment to that originally undertaken.
 I have read and understand the policies and procedures relating to assessment as outlined in
the Queensford College Student Handbook (or the International Student Handbook) and the
Student Assessment Guide.
Signed: Dated:

Note: If you are completing this document electronically, use either a scanned and cropped jpg
image of your signature or type your name in the space above.
For documents submitted through Moodle, the inclusion of this declaration with any form of
signature, however presented, with your submission, indicates that you understand and agree the
declaration is true.

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Assessment Tool 3A of 5: Practical project – Sous Chef role

Purpose
This Assessment Tool will allow you to demonstrate your ability to coordinate the production of
food in the Queensford Café. You will be acting in the role of Sous Chef and undertaking
supervision of the various tasks that need to be done by your team during each stage of the
production process. You will need to record what you did during your supervision of the production
by completing the relevant parts of a form 12 times.

Location
Your supervision for this Assessment Tool must take place in the simulated commercial kitchen
environment of the Queensford Café.
Your completion of the form documenting what you did during supervision must be done in your
own time, on the computer, outside of the kitchen.

Resources supplied by your assessor

Documents
None
Physical resources
The other students are your team of staff for the purposes of this assessment. The Head Chef is
your trainer and assessor.

Resources you will need to provide

Computer and internet access

How to submit this Assessment Tool

What?  A copy of this Assessment Tool, named correctly and completed with your
responses.
 Remember to fill in the cover sheet before submission.
When? Your assessor will advise when this Assessment Tool is due.
Where? Upload the document to the submission link for Assessment Tool 3A of 5 in Moodle.
If your assessor advises not to use Moodle you may hand in your printed copy of this
Assessment Tool however you MUST keep a copy.

What you must do to achieve Satisfactory for this Assessment Tool

This Assessment Tool relates to your ability to supervise and monitor food production, and
cooordinate kitchen operations. The Assessment Too is in 3 Parts—AT3A, AT3B and AT3C.
At the end of Assessment Tool AT3C of 5 you will see a table of marking criteria. This marking
criteria covers all 3 Parts.
You are permitted 3 attempts at each part of the overall Assessment Tool.
Across the 3 Parts you need to provide sufficient evidence to demonstrate that you can achieve each
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skill being assessed (each row).

It is a total of the evidence across each row that the assessor will be considering. For example, if
you did not debrief team members at Queensford College but did so in industry, to the standard as
described in the marking criteria, then you will have achieved this skill.
It is essential that when you are recording what you did during supervision/coordination (in the
forms at Queensford kitchens or in the Logbook or when writing your report) you provide as much
detail as possible so that the assessor with enough evidence upon which they can make an
assessment. If you do not provide sufficient evidence, you will receive a NS result for this
Assessment Tool.

Instructions

1. Make a copy of this document. Name it SITHKOP005_[Your Name]_AT 3A of 5_submission1

(if your first attempt, submission2 if your second etc.)

2. Read the Task instructions carefully. Read the example of the form given. Read the Marking
criteria.
3. Complete the cover sheet and sign the declaration of authenticity before submission.

4. When you have completed this document submit it to Moodle by clicking on the link named
SITHKOP005_AT 3A of 5_Submission link. You MUST keep the original of this document
somewhere safe.

Role as Sous Chef

You are to perform as Sous Chef during class. After class, in your own time, you will need complete
the form for each cooking session.
1. Each week, for 12 weeks, you will have the opportunity to act as Sous Chef when your group is
cooking in the kitchen. This means you will be acting as Sous Chef 12 times.
Your trainer will provide you with a roster, which looks roughly like the following picture.

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2. You will see that next to your name there is a number. This is your number on the roster.

3. Each cooking session you are assigned to work as Sous Chef for the time period listed in
Column B and C and are in charge of the procedures relating to:
 briefing the staff
 checking that all the set-up/opening procedures are done correctly
 monitoring the mise en place and helping any staff member with any problems and answer
any questions they have
 running the Pass
 overseeing that all the clean-up is done correctly
 debriefing the staff

4. During this period you must act as Sous Chef. Each time you act as Sous Chef you will be
observed by your assessor performing the tasks required of you as a supervisor. You must
collect evidence of this by recording information about what you did as supervisor. Use the
form provided below for this task.

5. You will need to use 12 forms. The blank form in this document has been copied and pasted
12 times.

6. You only need to complete that part of the form which is relevant to your shift. You must
delete the rows that are not relevant to you each week.

7. For example, if you are assigned against Opening Procedures you must ensure that the
questions in the form (in orange) about opening procedures are completed by you. You will
see that there are only 3 questions to complete for what you did during this period when you
acted as Supervisor, supervising the Opening Procedures. The rest of the form will be blank for
this shift. Remember to put the date of the shift etc. at the top of the form.
This does not mean you are to do all the opening procedures yourself. As Sous Chef you have
to delegate these tasks to other students and when they report back with what they have
done record the information on the form. Record who you assigned the task to. Record what
was done. You will see an example in the completed form below.

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8. Over the 12 weeks you have to be in charge for a short period during across all 6 stages of
food production—Briefing, Opening Procedures, Mise en place, Pass, Clean-up, Debrief.

9. You must act as Sous Chef for 12 shifts. Therefore you must have 12 different days on which
you acted as Sous Chef. If you miss a class or a week you may need to act as Sous Chef on the
days when there are make-up classes (spare weeks).

10. You can print a copy of this form out and bring it with you to class each week to remind you
what sort of information you need to get. Make hand-written notes in class so you don’t
forget what happened.

11. Immediately after class, while the day’s events are fresh in your mind, complete the form in
this document by typing up the information you gathered.

12. IMPORTANT – for the shift in which you are acting as Sous Chef and you are assigned to do
the BRIEFING to the staff or the OPENING PROCEDURES you will need to do some extra
preparation and planning BEFORE YOU GO TO CLASS. The extra planning required is in the
DARK PINK section or the DARK ORANGE section in the form below.

An example has been created for you to show you the type of information that is required.
The information in the example is in blue. This is just 1 example of what you might write. Do
not just copy it. Your information must record what happened during YOUR shift.

The example shows the completion of all stages but remember you only need to complete
the 1 colour of the Stage of your slot and the general section on each of 12 forms.

After the 12 weeks in which you have acted as Sous Chef 12 times:
 Check that you have completed the relevant portion of the form in each week.
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 Check that you have put the dates of each time you acted at the top of each form.
 Check that you have deleted the rows that were not relevant to your acting as Sous Chef
in each form.
 Make sure you have fully completed the information next to the questions in the
relevant rows of the form each week. Your information must be thorough.

13. Submit this document to the submission portal for SITHKOP005_ AT3A of 5 on Moodle.
You must have compiled all 12 forms into this 1 document and you must have removed the
parts of the form left blank each week.

SHIFT RECORD of INFORMATION FORM completed in week 1

Example only
GENERAL Date of shift 22 January Day of shift Tuesday
2019
Menu #1 Time 11am – 11.30am
1. BRIEFING (a) What dishes are being served? Eggs benedict (using Hollandaise
sauce)
Minestrone soup
Lamb and vegetable skewer with
Sauce Paloise
Fried polenta nachos with
Guacamole
(b) What type of menu is it? A la carte
à la carte
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production Cook freeze (make extra white
will you be covering? vegetable stock and freeze)
Bulk cooking Fresh cook
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be #40 Eggs benedict
used? (record all relevant #Gen 22 Hollandaise sauce
numbers) #41 Minestrone soup
#42 Lamb and vegetable skewer
#Gen23 Sauce Paloise
#43 Fried polenta nachos with
Guacamole
(e) Are any of the staff not dressed Gemma was not wearing correct
properly? What was the issue? shoes – asked her the change them
What did you do? What was the John forgot apron and had to get it
organisational standard you from locker
enforced? Food safety program (section 3
workplace procedures: 3.14.4.7)

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(f) Are there any customer Tour bus from Coast is coming – all
requirements of which staff group need to be back on bus at 1.15
should be aware? E.g. extra care pm sharp so service must be fast
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary Minestrone is to be made vegetarian
requirements? E.g. menu item to today because there is a tour group
be included, excluded or coming in from the Coast who have
substituted? requested mostly vegetarian
Confirm this (h) How many meals are required? 35 in tour group and the usual 30 in
with Head How many covers do you expect? the café so total of 65
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to Yes, checked
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish 15 Eggs benedict
with Head are to be prepared? 30 Minestrone soup
Chef the day 15 Lamb and
BEFORE vegetable skewer
with Sauce
Paloise
15 Fried polenta
nachos with
Guacamole
(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
Already 1 Cut and marinate lamb for skewers.
prepared
Already 2 Soak skewers in water.
prepared

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Already 3 Make polenta. Cook 35-45 minutes.

prepared
Already 4 Make vegetable stock.
prepared
Already 5 Grease baking dish. Pour polenta into dish and smooth. Refrigerate
prepared polenta.
8.15am - 6 Make minestrone. Refrigerate until service time.
9.00am
9.00 - 9.20am 7 Shave parmesan. Refrigerate.
9.00am - 8 Skewer meat. Refrigerate.
9.40am
9.40am – 9 Skewer vegetables. Refrigerate.
10.20am
10.20am – 10 Cut polenta into 5mm thick tortilla chip shapes. Refrigerate until service.
10.45am
10.20am – 11 Make guacamole. Cover and refrigerate.
10.45am
10.20am – 12 Make sure ham is sliced for eggs Benedict.
10.45am
10.45am – Break
11.15am
11.15am – 13 Prepare Sauce Paloise – keep in bain marie (max 2 hrs) at 30-37C
11.45am
11.15am – 14 Prepare Sauce Hollandaise – keep in bain marie (max 2 hrs) at 30-37C
11.45am
11.45am – 15 Prepare for service. Service is at 12.00noon
12noon
(m) What questions were you asked What time are we finishing today?
during the briefing and what did 5.00pm There is a theory class after
you answer? cooking class and afternoon tea
break.
(n) What other pieces of information 2 team members not in today – Jean-
did you give in the briefing? E.g. Pierre and Raul
staff member not in
SHIFT RECORD of INFORMATION FORM completed in week 2

2. OPENING (a) Ensure fridge temperatures are Checked by Joe B. Recorded.

PROCEDUR checked and recorded? What was
ES the organisational standard you
enforced?
(b) What relevant equipment was
turned on?
(c) Check stores for availability of all
food items and ensure quantity of
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
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Queensford Café Food Safety
program
Ovens
Gravity slicer for ham
Bain marie
There are a lot of potatoes in the
stores, over an above that required
so over-ordered.
Ham is not sliced so will need to be
sliced on gravity slicer.
Did not need to order Pancetta
because will be made vegetarian
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SHIFT RECORD of INFORMATION FORM completed in weeks 3, 4, 5, 6, 7, 8, 9 - you will

need the yellow part of the form completed multiple times

3. MISE EN (a) What assistance were you asked Raul and Rosie asked for help in
PLACE to give? how to use gravity slicer to slice
ham for Eggs Benedict as nervous.
(b) What questions were you asked, I was asked whether Guacamole was
and what answers did you give? smooth enough? No, advised it
needed to be smoother and needed
more lime juice and salt.
(c) What did not flow well in Everybody behind after minestrone
production? How did you adjust so got 1 person to grate all the
this to improve? parmesan for whole team and to
start on slice ham on gravity slicer
so not a queue waiting to use it later.
(d) Name 2 things you checked Temperature of bain marie for
on/monitored? holding sauces.
That the Guacamole was covered
properly so it did not go brown.

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SHIFT RECORD of INFORMATION FORM completed in week 10

4. PASS (a) Were there any special customer
requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during
service? How did you adjust this
to improve?
1 customer asked for extra chilli
with the Polenta chips and
Guacamole.
2 customers asked if the Minestrone
was vegetarian
3 customers had Eggs Benedict
without the ham
No. The guacamole was to be served
in a dish not over the top. Some
lamb skewers looked a bit burnt and
forgot the Sauce Paloise.
Guacamole served with corn chips
not with polenta chips and polenta
chips served with lamb skewers.
Very slow with soup.
First Eggs Benedict had only 1 egg –
not correct portion size.
First plate of soup was too cold.
Adjusted straight away in
microwave. Put in smaller pot to get
some heated properly asap.
Instructed staff to remake the lamb
skewers.
Head chef made the call on corn
chips with guacamole and polenta
with lamb skewers.
Instructed staff to replate Eggs
Benedict with 2 eggs.
Soup started out too cold. Small
quantity needed to be heated in
smaller pot for first service orders.
Grill too hot for lamb skewers.
Needed turning down. Confusion
about plating of lamb and
guacamole. Need to stick with
standard recipes or advise during
briefing.

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SHIFT RECORD of INFORMATION FORM completed in week 11

5. CLEAN- (a) How did you divide up the tasks Benches All students
UP and what were they? Gravity slicer Cat
Clean up Sam and Lin
coolroom floor
Check sets of Ella
boards
Sort recycling Joe K, Arturo
Restack all Rosie
plates
Take garbage Joe B
out
Mop floors Sam, Max
(b) Was any section or item not There were 3 frypans left near the
cleaned sufficiently to meet dishwasher that were not used by
organisational standards and had team but needed to be cleaned and
to be redone? Describe if there put away. Delegated to Ella.
was.
(c) Ensure fridge temperatures are Done by Lin
checked and recorded? What was Food safety program followed
the organisational standard you
enforced?
(d) What relevant equipment was Deep fryer
turned off? Gravity slicer
Bain marie
Plate warmer
Food warmer
Ovens
(e) Is there any ‘standard’ stock or Will need more containers for
consumables which will need to dipping sauces/dips
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or Done by Sally. Double-checked by
re-used are labelled correctly Simon.
according to organisational
procedures.

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SHIFT RECORD of INFORMATION FORM completed in week 12

5. DEBRIEFI (a) How many dishes were served 9 Eggs benedict

NG in total? (Do a whiteboard
Discuss with team calculation with team input)
21 Minestrone
and then record
soup
answers from team
as a whole and add 15 Lamb and
your own vegetable
conclusions skewer with
Sauce Paloise
15 Fried polenta
nachos with
Guacamole
60 TOTAL
PORTIONS
(b) How did service go today? The lamb skewers were very
What issues were there? What good – lots of compliments.
went well. Couple of customers asked for
extra Guacamole.
The polenta chips were a bit dark
– need to change the oil in the
deep fryer.
(c) How could the process of If meat skewers were done last
production/service today have night, would not have felt so
been improved? rushed.
(d) What were the recipes like? All successful.
Were they successful or could Minestrone maybe needs a bit
they be improved? more tomato paste or more ripe
tomatoes used as lacked
colour/taste.
Need bread to serve with
Minestrone.
(e) How could the presentation be Guacamole and polenta chips
improved? needs more garnish – suggest
edible vegetable garnish such as
curled spring onions or cucumber
fan.

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SHIFT RECORD of INFORMATION FORM 1

GENERAL Date of shift Day of shift

Menu Time
BRIEFING (a) What dishes are being served?
(b) What type of menu is it?
à la carte
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production
will you be covering?
Bulk cooking
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be
used? (record all relevant
numbers)
(e) Are any of the staff not dressed
properly? What was the issue?
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer
requirements of which staff
should be aware? E.g. extra care
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary
requirements? E.g. menu item to
be included, excluded or
substituted?
Confirm this (h) How many meals are required?
with Head How many covers do you expect?
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish
with Head are to be prepared?
Chef the day
BEFORE
(k) What is the order of work? (write
a plan and provide the times by
which items must be done)
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Order Task

(m) What questions were you asked

during the briefing and what did
you answer?
(n) What other pieces of information
did you give in the briefing? E.g.
staff member not in
OPENING (a) Ensure fridge temperatures are
PROCEDUR checked and recorded? What was
ES the organisational standard you
enforced?
(b) What relevant equipment was
turned on?
(c) Check stores for availability of all
food items and ensure quantity of
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked
PLACE to give?
(b) What questions were you asked,
and what answers did you give?
(c) What did not flow well in
production? How did you adjust
this to improve?
(d) Name 2 things you checked
on/monitored?
PASS (a) Were there any special customer

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requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during
service? How did you adjust this
to improve?
CLEAN-UP (a) How did you divide up the tasks
and what were they?

(b) Was any section or item not

cleaned sufficiently to meet
organisational standards and had
to be redone? Describe if there
was.

(b) How did service go today? What

issues were there? What went
well.
(c) How could the process of
production/service today have
been improved?
(d) What were the recipes like? Were
they successful or could they be
improved?
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(e) How could the presentation be

improved?
SHIFT RECORD of INFORMATION FORM 2

GENERAL Date of shift 10/04/2019 Day of shift Wednesday

Menu #1 Time 12:00-1:30pm
BRIEFING (a) What dishes are being served? Menu # 1(Egg benedict , Minestrone
soup lamb and vegetable skewers
with sauce Paloise, Fried polenta
nachos with Cuacandle
(b) What type of menu is it?
à la carte
Buffet A, La carte
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production Cook , Freeze
will you be covering? Fresh cook
Bulk cooking Made extra white vegetable stock
Cook chill for extended life and freeze
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be Receipe # 41. Receipe # 40
used? (record all relevant Receipe # 42. # Gen 22, Gen#27
numbers) Receipe #43. # Gen 19
(e) Are any of the staff not dressed Chiran was not wearing the correct
properly? What was the issue? shoes. Ask him to change shoes.
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer Service time will start by 12:00pm
requirements of which staff so food must be prepared by 11:55.
should be aware? E.g. extra care
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary No
requirements? E.g. menu item to
be included, excluded or
substituted?
Confirm this (h) How many meals are required? The usual is 20 from the school
with Head How many covers do you expect? admin and 15 from the students.
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to Yes
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish 20 Eggs benedict
with Head are to be prepared? 15 Minestrone
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Chef the day 20 Lamb and veg

BEFORE skewers
20 Fried Polenta
with Cuacandle
(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
Already 1 Cut and marinate lamb for skewers.
prepared
Already 2 Soak skewers in water.
prepared
Already 3 Make the polenta and cook 35-45 minutes.
prepared
Already 4 Make vegetable stock.
prepared
Already 5 Grease bake and dish. Pour the polenta into dish. Refrigerate
prepared
9:00-9:15am 6 Prepare and cook minestrone put to cool room until service time.
9:15-9:25am 7 Shaw Parmesan and put to cool room.
9:00-9:40am 8 Put the skewer meat to cool room until service time.
9:25-9:50am 9 Skewer vegies and put to cool room .
9:50-10:15am 10 Cut the polenta into 5mm thick tortilla chip shapes and put to cool room.
10:00- 11 Make the Guacamole coues and put to cool room
10:20am
10:00- 12 Prep lam sliced for egg benedict.
10:20am
10:15- 13 Make Paloise. Keep in bain marie (max 2 hours) 20 c-37c
10:25am
10:15- 14 Make Hallondaise sauce. Keep in bain marie (max 20 mins)30c -37c
11:25am
11:25- 15 Break
11:45am

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11:45-1:00pm 16 Ready for service.

(m) What questions were you asked What time are we finishing today?
during the briefing and what did 5:00pm. There will be theory class
you answer? after cooking class.
(n) What other pieces of information Make sure that the food is served in
did you give in the briefing? E.g. a hot plate.
staff member not in
OPENING (a) Ensure fridge temperatures are Checked by Pam. Saled head chef.
PROCEDUR checked and recorded? What was Queensford café food and safety
ES the organisational standard you program.
enforced?
(b) What relevant equipment was Oven, fryer, grill, burner
turned on?
(c) Check stores for availability of all There are lot of egg in the fridge
food items and ensure quantity of over and above that stock fish is
required stocks is present. present.
You will need to calculate the
stocks required from your food
prep list and the number of No need to order lam became these,
portions advised in the briefing. Is a WT of stock.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked Pujan is asking if how to turn on the
PLACE to give? fryer.
(b) What questions were you asked, I was asked if that is favoga
and what answers did you give? Hollandaise sauce. I said yes .
(c) What did not flow well in They didn’t put vinegar in water for
production? How did you adjust poached egg, I add vinegar to form
this to improve? egg.
(d) Name 2 things you checked Temperature of Hollandaise
on/monitored? Temperature of Minestrone soup.
PASS (a) Were there any special customer 1 customer asked for mushroom and
requests? bacon in there dish.
(b) Were there any menu items that 1 customer asked for Nachos
needed to be changed to meet without meat.
special dietary requirements?
(c) Did the dishes meet the Yes, meet the organisational
organisational standard? Why or standard recipes and plating demo
why not? per head chef.
(d) Was there anything wrong with First plate of egg benedict is cold
the temperature, taste, appearance and we remake that plate again.
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during Little bit slow in making egg
service? How did you adjust this benedict so we help them to make it
to improve? faster.
CLEAN-UP (a) How did you divide up the tasks Floor fernando
and what were they? Grill pujan
Garbage evandro
Clean dry store pujan
Clean fridge karen
Temperature Fernando
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check
Clean benches balraj
Washing dishes Chiran, balraj
(b) Was any section or item not When chiran clean the pot , but it
cleaned sufficiently to meet was still dirty, needs to be
organisational standards and had recleaned .
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are Done by Fernando, food safety
checked and recorded? What was program followed.
the organisational standard you
enforced?
(d) What relevant equipment was Oven , grill, fryer , burner
turned off?
(e) Is there any ‘standard’ stock or Will need more food containers for
consummables which will need to the sauces.
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or Done by Karen double check by
re-used are labelled correctly Rosh.
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in 20 Egg benedict
G total? (Do a whiteboard
Discuss with calculation with team input)
10 Minestrone
team and
then record
answers from 30 Lamb skewer
team as a
whole and
20 Nachos
add your own
conclusions
80 TOTAL
PORTIONS
(b) How did service go today? What Lamb skewers were really good.
issues were there? What went The Minestrone need more
well. seasoning.
(c) How could the process of If meat skewers were done last
production/service today have night, would not have felt so rushed.
been improved?
(d) What were the recipes like? Were All successful
they successful or could they be Minestrone soup need more
improved? seasoning.
(e) How could the presentation be Guacamole and Polenta chips needs
improved? more garnish. Suggest edible veg
garnish as custard spring onions and
cucumber fan.
SHIFT RECORD of INFORMATION FORM 3

GENERAL Date of shift 05/06/2019 Day of shift Wednesday

Menu Menu # 3 Time 12:00- 1:45pm

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BRIEFING (a) What dishes are being served? Dumplings, Grilled chicken, pork
mango mouse, Gulab jamun.
(b) What type of menu is it?
à la carte
Buffet A, la carte
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production
will you be covering? Prep cooking
Bulk cooking Fresh cook
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be
used? (record all relevant
numbers)
(e) Are any of the staff not dressed Fernando was not wearing chefs
properly? What was the issue? pants so told him to change.
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer Extra care to be taken with using
requirements of which staff raw chicken because the customers
should be aware? E.g. extra care had allergy of chicken.
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary Chicken allergic person was
requirements? E.g. menu item to substituted with pork.
be included, excluded or
substituted?
Confirm this (h) How many meals are required? 30 meals are required and 15 meals
with Head How many covers do you expect? to cover so total was 45.
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to Yes it was sent to reception and also
with Head Reception)? (Check with Head checked with head chef.
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish 45 Dumplings
with Head are to be prepared? 40 Grilled chicken
Chef the day pork
BEFORE 45 Mango mouse
and gulab jamun

(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
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timeframe before service does not

make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
9:00am 1 Cut vegetables ( onion, coriander, tomato, cabbage)
9:30am 2 Cut chicken and made to mince.
10:00am 3 Cut pork into pieces and marinated by soy sauce, oregano, sugar, tomato.
10:30am 4 Puru the frozen mango and bloomed gelatin sheets. Sauce chilli.
11:00am 5 Mix chicken mince and vegetables together with spices i.e coriander,
cumin, five spices powder and set it.
11:15am 6 Mix mango puru , crème and gelatin together for mango mouse.
11:30am 7 Let the mango mouse set in the freezer.
11:35am 8 For gulab jamun, Semollina flour, baking soda, milk powder, plain flour.
Mix together and made dough then converted into balls then fried, after
that sugar syrup was made with bit of lemon then drop the balls in.
11:45am 9 Chicken was marinated as well as pork then it was Grilled.
12:00 noon 10 Chicken mince was wrapped in the pastry and marinate dumplings.
12:30pm 11 Got ready for service.

(m) What questions were you asked What time we are finishing today?
during the briefing and what did 5:00pm. There is a theory class after
you answer? cooking class and afternoon tea
break.
(n) What other pieces of information -Check ingredients available
did you give in the briefing? E.g. -apply students to their special area
staff member not in -Check misenplace timing before
service
-Student sick dressing the period did
not appear
OPENING (a) Ensure fridge temperatures are -Temperature Check
PROCEDUR checked and recorded? What was Attached
ES the organisational standard you
enforced?
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(b) What relevant equipment was -Oven turned on

turned on? -Robo coupe turned on
-Blender turned on
-Grill turned on
(c) Check stores for availability of all -Check the ingredients available
food items and ensure quantity of such as sauce, garnishes etc.
required stocks is present. -Prepare 40-45 portion of each dish
You will need to calculate the -All the foods such as chicken and
stocks required from your food pork were checked and quality were
prep list and the number of maintained during preparation.
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked -during cooking chicken, students
PLACE to give? were asked to check internal
temperature
(b) What questions were you asked, -was asked what was the internal
and what answers did you give? temperature of chicken.
-answered, it needs to be 75c
(c) What did not flow well in -The first lot of gulab jamun was
production? How did you adjust burned.
this to improve? So kept an eye on during roasting
and timing was maintained.
(d) Name 2 things you checked -Checked the dumpling was steam
on/monitored? of enough
-Checked the internal temperature of
chicken that was grilled.
PASS (a) Were there any special customer -Yes we had asked to serve
requests? dumplings with no sauce, cause the
person had soy allergy
(b) Were there any menu items that -Customer with Gluten allergy was
needed to be changed to meet served the dessert without gulab
special dietary requirements? jamun and only mango mousse.
(c) Did the dishes meet the Yes the dishes meet the organisation
organisational standard? Why or standard cause every dished were
why not? made following recipe card and
every dishes were checked before
service.
(d) Was there anything wrong with -Yes we had a chicken with service
the temperature, taste, appearance internal temperature 60c and that
or plating of any dish? What did was replaced with the correct
you do to ensure a quality dish temperature i.e75c
was served?
(e) What did not flow well during -Some of the dishes were late to be
service? How did you adjust this made hence, other students were
to improve? these to help to made Pork and was
served in time.
CLEAN-UP (a) How did you divide up the tasks Grilling Plating
and what were they? Fryer Dishes
Oven Pass/ service
Bins Cool room
Floors Sanatising
Benches Equipment
Fridge Stock
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(b) Was any section or item not -Grill was cleaned by steel brush but
cleaned sufficiently to meet not cleaned sufficiently to meet
organisational standards and had organisational standards and cleaned
to be redone? Describe if there again by grill cleaner.
was. -Benches were just cleaned using
hot water and had to be redone using
sanatiser.
(c) Ensure fridge temperatures are Attached with the document.
checked and recorded? What was
the organisational standard you
enforced?
(d) What relevant equipment was -ovens
turned off? -Grills
-Fryer
-Gas
-Small and large equipment e.g-
Robo coupe, blender etc.
(e) Is there any ‘standard’ stock or -Re ordered vegetables, stocks for
consummables which will need to next class
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or -Yes all the leftover items were
re-used are labelled correctly dated, labelled correctly and stored
according to organisational in store fridge and prep fridge.
procedures.
DEBRIEFIN (a) How many dishes were served in Dumpling 45 portions
G total? (Do a whiteboard
Discuss with calculation with team input)
Grilled chicken 40 portions
team and
then record
answers from Mango mousse 45 portions
team as a with gulab
whole and jamun
add your own Pork 40 portions
conclusions
TOTAL. 170
PORTIONS
(b) How did service go today? What Everything was smooth except for
issues were there? What went pork and gulab jamun but all the
well. students grouped well and team
work did well.
(c) How could the process of If the mince for dumplings were
production/service today have done last day , would not have felt
been improved? so rushed.
(d) What were the recipes like? Were All successful
they successful or could they be Pastry for dumplings was pretty
improved? thick, gulab jamun was roasted more
and could have given more time to
pastry.

(e) How could the presentation be -Every dishes were served and
improved? presented well except for dumpling,
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it could be served on square plate

with no spinach and only with sauce.
SHIFT RECORD of INFORMATION FORM 4

GENERAL Date of shift 14/07/19 Day of shift Wednesday

Menu #2 Time 12:00 to1:30pm
BRIEFING (a) What dishes are being served? Vichysoisse, writing in Tempura
batter, French fries, Chicken
parmiginia, falafel with a mint and
lemon dip.
(b) What type of menu is it? A, la caste
à la carte
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production Bulk Cooking.
will you be covering?
Bulk cooking
Cook chill for extended life Fresh Cook
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be #44 Vichysoisse,
used? (record all relevant #45 Whiting in tempura batter
numbers) #46 French fries
#47 chicken parmigiana
#48 Falafel
#Gen 24 Sauce Bechomel
# Gen 25 Provencale
(e) Are any of the staff not dressed Zarila(Nomela was not wearing
properly? What was the issue? correct shoes and pant,asced to
What did you do? What was the change them.
organisational standard you
enforced?
(f) Are there any customer One customer wants their meal take
requirements of which staff away at 1:30pm sharp. So service
should be aware? E.g. extra care must be on time.
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary There were no any special
requirements? E.g. menu item to requirements
be included, excluded or
substituted?
Confirm this (h) How many meals are required? 25 as usual and 10 for caurs so total
with Head How many covers do you expect? is 35
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to Yes checked
with Head Reception)? (Check with Head

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Chef the day Chef)

BEFORE
Confirm this (j) How many portions of each dish 26 Vichyssoise
with Head are to be prepared? 30 Chicken
Chef the day parmigiana
BEFORE 30 Falafel

(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
Already 1 Mise in place. For all ( cut , seasoning, vegetables)
prepared
Already 2 Cut white fillets and batter with egg, salt and pepper.
prepared
Already 3 Deep fried fillets.
prepared
Already 4 Deep fried french fries.
prepared
Already 5 Cut and marinated chicken breast.
prepared
Already 6 Misen in place for falafel and deep fried.
prepared
11:30am 7 Ready to serve
11:30- 8 Clean kitchen
11:45am
11:45- 9 Break
12:00noon
12:00 noon 10 Start service

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(m) What questions were you asked
during the briefing and what did
you answer?
(n) What other pieces of information
did you give in the briefing? E.g.
staff member not in
OPENING (a) Ensure fridge temperatures are
PROCEDUR checked and recorded? What was
ES the organisational standard you
enforced?
(b) What relevant equipment was
turned on?
(c) Check stores for availability of all
food items and ensure quantity of
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked
PLACE to give?
(b) What questions were you asked,
and what answers did you give?
(c) What did not flow well in
production? How did you adjust
this to improve?
(d) Name 2 things you checked
on/monitored?
PASS (a) Were there any special customer
requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during
service? How did you adjust this
Who will be on meal section and
what other people do?
One person stay from group to
service meal and group will be
divided for other people to clean
wash dishes and helping their team.
After finishing practical we are
having theory class.
Checked by Sumitra
Recorded.
Queensford café food safety
program.
Fryer
There were no chicken breast which
had ordered for chicken parmigiana.
We had to eat potatoes in two
different ways.
Don had asked for help in how to
cut potatoes in different way.
I was asked falafel serve with two
different sauce or only one?
It will be served with only mint and
lime dip.
Every dish goes well except for the
salad and garnish.
Cut more salad for the dishes.
Temperature of chicken and proven
call was checked and monitored.
1 customer asked chicken
parmigiana with more sauce and
extra chips.
There were no any items that needed
to be changed to meet special
dietary requirements.
Yes, meet standard recipes and
plating demo for head chef.
Chicken was not cooked properly.
Re- dip fried, immediately and
checked temperature.
Forgetting garnishing while plating.
Needed to be double check.

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to improve?
CLEAN-UP (a) How did you divide up the tasks Benches All students
and what were they? Floors Shakti, Sujata,
Sangita
Take garbage Johnsen, Don,
bags Meil
Restock plating Raffy, Zarie
Oven, fryer Ryan,
Stephannie
Sort recycling Sandesh
Moop floor Rose, Sumitra,
Sandesh

(b) Was any section or item not Fryer was cleaned but it was not
cleaned sufficiently to meet cleaned properly to meet
organisational standards and had organisational standard and cleaned
to be redone? Describe if there again by cleaner, benches were
was. cleaned again with sanitizer.
(c) Ensure fridge temperatures are Done by head chef food safety
checked and recorded? What was program followed.
the organisational standard you
enforced?
(d) What relevant equipment was Deep fryer, ovens
turned off?
(e) Is there any ‘standard’ stock or Will need more vegetables for next
consummables which will need to day
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or Done by double Pawan, Sujata
re-used are labelled correctly checked by head chef and choux-
according to organisational chef
procedures.
DEBRIEFIN (a) How many dishes were served in 9 Vichyssoisc
G total? (Do a whiteboard
Discuss with calculation with team input)
30 Chicken
team and
parmigiona
then record
using bechamel
answers from
and proven case
team as a
sauce
whole and
5 Falafel
add your own
conclusions
10 French fries and
tartose
54 TOTAL
PORTIONS
(b) How did service go today? What Chicken, parmigiona and french
issues were there? What went fries were good lots of compliments
well.
(c) How could the process of If chicken were cut and prep were
production/service today have lone last day, would not have felt so
been improved? rushed
(d) What were the recipes like? Were All successful
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they successful or could they be

improved?
(e) How could the presentation be All dishes were served and
improved? presented well except falafel, it
could be served with more salad and
garnish.
SHIFT RECORD of INFORMATION FORM 5

GENERAL Date of shift Day of shift

Menu Time
BRIEFING (a) What dishes are being served?
(b) What type of menu is it?
à la carte
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production
will you be covering?
Bulk cooking
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be
used? (record all relevant
numbers)
(e) Are any of the staff not dressed
properly? What was the issue?
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer
requirements of which staff
should be aware? E.g. extra care
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary
requirements? E.g. menu item to
be included, excluded or
substituted?
Confirm this (h) How many meals are required?
with Head How many covers do you expect?
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish

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with Head are to be prepared?

Chef the day
BEFORE
(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task

(m) What questions were you asked

during the briefing and what did
you answer?
(n) What other pieces of information
did you give in the briefing? E.g.
staff member not in
OPENING (a) Ensure fridge temperatures are

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PROCEDUR checked and recorded? What was

ES the organisational standard you
enforced?
(b) What relevant equipment was
turned on?
(c) Check stores for availability of all
food items and ensure quantity of
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked
PLACE to give?
(b) What questions were you asked,
and what answers did you give?
(c) What did not flow well in
production? How did you adjust
this to improve?
(d) Name 2 things you checked
on/monitored?
PASS (a) Were there any special customer
requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during
service? How did you adjust this
to improve?
CLEAN-UP (a) How did you divide up the tasks
and what were they?

(b) Was any section or item not

cleaned sufficiently to meet
organisational standards and had
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are

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checked and recorded? What was

the organisational standard you
enforced?
(d) What relevant equipment was
turned off?
(e) Is there any ‘standard’ stock or
consummables which will need to
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or
re-used are labelled correctly
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in
G total? (Do a whiteboard
Discuss with calculation with team input)
team and
then record
answers from
team as a
whole and
add your own
conclusions
TOTAL
PORTIONS
(b) How did service go today? What
issues were there? What went
well.
(c) How could the process of
production/service today have
been improved?
(d) What were the recipes like? Were
they successful or could they be
improved?
(e) How could the presentation be
improved?
SHIFT RECORD of INFORMATION FORM 6

GENERAL Date of shift 06/06/19 Day of shift Wednesday

Menu #7 Time 12: noon-1:30pm

BRIEFING (a) What dishes are being served? a)Paupiettes of sole mouseline-
Prawns
(b) What type of menu is it? Kangaroo steak sandwich with chips
à la carte
Buffet
Set menu A, la caste
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production Bulk cooking
will you be covering? Cook freeze ( chips)
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Bulk cooking Fresh cook

Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze (d)Receipe #63 fried chicken
Fresh cook ( boneless)
Receipe #64 paupiettes of sole with
prawn mouseline
(d) What Standards Recipes are to be Receipe #Gen 20 fidh stock
used? (record all relevant Receipe #65 kangaroo steak
numbers) sandwich
Receipe #Gen #2 Mayonnaise
(e) Are any of the staff not dressed All the staff were dressed properly
properly? What was the issue?
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer Most of the customers are students
requirements of which staff who are only given 20 minutes
should be aware? E.g. extra care break so the service must be fast.
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary There were no special dietary
requirements? E.g. menu item to requirements.
be included, excluded or
substituted?
Confirm this (h) How many meals are required? 25 meals are required and made an
with Head How many covers do you expect? extra, 5 for covers so the total is 20.
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to Yes, Checked.
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish 20 Fried
with Head are to be prepared? chicken(bone
Chef the day less) with chips
BEFORE 30 Poupiettes of
sole with prown
mouset lime
30 Kangaroosteak
sandwich with
chips

(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
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day before (not it is “already

prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
Already 1 French fries, chicken,Kangroo fillet in oil.
prepared
8:15-9:00am 2 Prepare mouselline and refrigerate for an hour.
9:oo-9:20am 3 Prepare fish fillet.Refrigerate.
9:20-9:50am 4 Prepare chicken with butter milk / flour coating.Refrigerate until service
time.
9:50-10:15am 5 Prepare caramelized onions. Set aside until service.
10:15- 6 Prepare chopped passely for fish garnish.
10:45am
10:15- 7 Prepare salad and mayonnaise for steak sandwich. Refrigerate.
10:45am
10:15- 8 Prepare the sole receipe ready to put in oven 15 minutes before service.
10:45am
10:15- 9 Assemble all items needed for service.
10:45am
10:45- 10 Brean
11:15am
11:15- 11 Pooch fish in oven for 10-12 minutes then keep warm
11:45am
11:15- 12 Prepare sauce for fish then keep warm
11:45am
11:45-12noon 13 Prepare for service. Service starts at 12:00noon.

(m) What questions were you asked How long will the service take?
during the briefing and what did -It goes for 1 hour from 12 noon to 1
you answer? pm.
(n) What other pieces of information There is a theory class after the
did you give in the briefing? E.g. cooking class.
staff member not in
OPENING (a) Ensure fridge temperatures are Checked by the head chef Isabella
PROCEDUR checked and recorded? What was Paloma.
ES the organisational standard you Queensford café food safety
enforced? Program.
(b) What relevant equipment was Fryer, burner, grill, ovens.
turned on?
(c) Check stores for availability of all All food items that are required were
food items and ensure quantity of all present and quantity were
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 HOSPITALITY
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked
PLACE to give?
(b) What questions were you asked,
and what answers did you give?
(c) What did not flow well in
production? How did you adjust
this to improve?
(d) Name 2 things you checked
on/monitored?
PASS (a) Were there any special customer
requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during
service? How did you adjust this
to improve?
CLEAN-UP (a) How did you divide up the tasks
and what were they?
(b) Was any section or item not
cleaned sufficiently to meet
organisational standards and had
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are
checked and recorded? What was
the organisational standard you
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SITHKOP005 Coordinate cooking operations
checked and monitored.
-Rosh asked for help on how to turn
on the ovens.
-I was asked whether the
mayonnaise was perfect and
smooth?No, advice it to whisk
enough so that it won’t separate or
curdle.
-They were asked in making the sole
recipe. So, I asked the others to help
to make it more fast.
If there were more then enough
chicken and chips as it is expected to
be salable.
-There was a customer who asked
for extra chips.
No, there were no any menu items
that needed to be changed to meet
special dietary requirements.
-Yes, the dishes meet the
organisation standards because the
receipes were strictly followed and
plating demo per head chef.
-There was an order of boneless
chicken that was not cooked enough
so we made a new order right away.
-a bit slow in frying the chicken so
the temperature of the fryer needed
to be turned up.
Benches Miel, Constance
Floors Jecko
Bins Raffy
Cool room Vanessa, Pamela
Dry storage Rosh
Check set of Vince, Van
boards
Dishwasher Jecko, Joncen
The fryer and the grill were not
cleaned enough and it had to be
redone by Raffy and Vince.
Done by the sous chef Zarilla
Namea
Food safety program followed.
 HOSPITALITY
SITHKOP005 Coordinate cooking operations

enforced?
(d) What relevant equipment was Fryer, burner, grill
turned off?
(e) Is there any ‘standard’ stock or Will need more take away container.
consummables which will need to
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or Done by Lawrence.
re-used are labelled correctly Double checked by Stephannie.
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in Fried chicken 30
G total? (Do a whiteboard Boneless with
Discuss with calculation with team input) chips
team and Paupiette of sole 20
then record with prawn
answers from mouselline
team as a Kangaroo steak 25
whole and sandwich with
add your own chips
conclusions

(b) How did service go today? What
issues were there? What went
well.
(c) How could the process of
production/service today have
been improved?
(d) What were the recipes like? Were
they successful or could they be
improved?
(e) How could the presentation be
improved?
SHIFT RECORD of INFORMATION FORM 7
TOTAL. 75
PORTIONS
The service was good and the fried
chicken got lots of compliments.
The chips were a bit dark, the oil in
the deep fryer needs to be changed.
-If sole receipe were done the day
before it would not have been so
rushed.
-All of it were successful.
Paupiette of sole with prawn mouse
needs more garnish, such as brocolli.

GENERAL Date of shift Day of shift

Menu Time
BRIEFING (a) What dishes are being served?
(b) What type of menu is it?
à la carte
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production
will you be covering?
Bulk cooking
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Cook chill for extended life

Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be
used? (record all relevant
numbers)
(e) Are any of the staff not dressed
properly? What was the issue?
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer
requirements of which staff
should be aware? E.g. extra care
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary
requirements? E.g. menu item to
be included, excluded or
substituted?
Confirm this (h) How many meals are required?
with Head How many covers do you expect?
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish
with Head are to be prepared?
Chef the day
BEFORE
(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
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not needed to finish last job.

Order Task

(m) What questions were you asked

during the briefing and what did
you answer?
(n) What other pieces of information
did you give in the briefing? E.g.
staff member not in
OPENING (a) Ensure fridge temperatures are
PROCEDUR checked and recorded? What was
ES the organisational standard you
enforced?
(b) What relevant equipment was
turned on?
(c) Check stores for availability of all
food items and ensure quantity of
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked
PLACE to give?
(b) What questions were you asked,
and what answers did you give?
(c) What did not flow well in
production? How did you adjust
this to improve?
(d) Name 2 things you checked
on/monitored?

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PASS (a) Were there any special customer

requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during
service? How did you adjust this
to improve?
CLEAN-UP (a) How did you divide up the tasks
and what were they?

(b) Was any section or item not

cleaned sufficiently to meet
organisational standards and had
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are
checked and recorded? What was
the organisational standard you
enforced?
(d) What relevant equipment was
turned off?
(e) Is there any ‘standard’ stock or
consummables which will need to
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or
re-used are labelled correctly
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in
G total? (Do a whiteboard
Discuss with calculation with team input)
team and
then record
answers from
team as a
whole and
add your own

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conclusions TOTAL
PORTIONS
(b) How did service go today? What
issues were there? What went
well.
(c) How could the process of
production/service today have
been improved?
(d) What were the recipes like? Were
they successful or could they be
improved?
(e) How could the presentation be
improved?
SHIFT RECORD of INFORMATION FORM 8

GENERAL Date of shift 19/06/19 Day of shift Wednesday

Menu #4 Time 12:00- 1:30pm
BRIEFING (a) What dishes are being served? Whole brown baked in foil with lemon ,
garlic , herbs
Navasin of lamb, Goat curry
(b) What type of menu is it?
à la carte A , la caste
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food
production will you be Fresh cook
covering? Prep cooking
Bulk cooking
Cook chill for extended life
Cook chill for five-day shelf
life
Cook freeze
Fresh cook
(d) What Standards Recipes are #52 whole bream in foil
to be used? (record all #53 Navasin of lamb
relevant numbers) #54 Rabbit(goat) curry
#Gen 32 steamed rice
(e) Are any of the staff not Don was not wearing correct shoes
dressed properly? What was (Rest of the staff were dressed properly)
the issue? What did you do?
What was the organisational
standard you enforced?
(f) Are there any customer Service time will start by 12:00pm so
requirements of which staff every dish must be ready by 11:55am.
should be aware? E.g. extra
care to be taken with using
seafood in kitchen as 1
customer has severe allergy
(g) Are there any special dietary No
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requirements? E.g. menu item

to be included, excluded or
substituted?
Confirm this (h) How many meals are We made 25 for each dish, total were 75
with Head required? How many covers all.
Chef the day do you expect?
BEFORE
Confirm this (i) Has the menu been put up Yes checked.
with Head (sent to Reception)? (Check
Chef the day with Head Chef)
BEFORE
Confirm this (j) How many portions of each 20-25 Whole bream baked in
with Head dish are to be prepared? foil with lemon, garlic
Chef the day ,herbs.
BEFORE 20-25 Navasin of lamb
20-25 Goat ( Rabbit)curry

(k) What is the order of work? Add your jobs checklist to the next row
(write a plan and provide the and put in a column with a time during
times by which items must be which each step must be done. For the
done) purposes of this section assume all
dishes are being made by all students. If
the timeframe before service does not
make it possible (E.g. soak chickpeas
overnight) identify some items as having
been prepared the day before (not it is
“already prepared”) For timing, assume
students are working in pairs and each
group of 2 is making 10 portions of each
dish e.g. how long does it take to grate
10 portions of parmesan cheese not just
1). Remember to allow clean up time
with each dish but also note that 1 of the
pair can start on the next job if not
needed to finish last job.
Order Task
Already 1 Prepare brown stock in advance. Refrigerate.
prepared
Already 2 Bone lamb shoulder, trimed and diced.
prepared
8:15-9:00am 3 While meat is frying, prepare onion, carrots and garlic for Navasin.
9:00-9:20am 4 Dice got meat into 2.5cm cubes. Chop onion for curry.
9:20-9:50am 5 Prepare got curry. Cows for 30 minutes, check it.
9:50-10:15am 6 Prepare red chilli curls and keep in cold water. Refrigerate.
10:15- 7 Prepare whole bream parcels, place for 20 minutes in oven.
10:45am
10:45- 8 Chop herbs for garnish for lamb.
11:15am
10:45- 9 Make steamed rice and keep warm.
11:15am
11:15- 10 While it is cooking prepare for service.
12:00noon
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Adjust and season Navarin of lamb.

11:15-12:00 11 Prepare for service.
noon

(m) What questions were you
asked during the briefing and
what did you answer?
(n) What other pieces of
information did you give in
the briefing? E.g. staff
member not in
OPENING (a) Ensure fridge temperatures
PROCEDUR are checked and recorded?
ES What was the organisational
standard you enforced?
(b) What relevant equipment was
turned on?
(c) Check stores for availability
of all food items and ensure
quantity of required stocks is
present.
You will need to calculate the
stocks required from your
food prep list and the number
of portions advised in the
briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you
PLACE asked to give?
(b) What questions were you
asked, and what answers did
you give?
(c) What did not flow well in
production? How did you
adjust this to improve?
(d) Name 2 things you checked
on/monitored?
PASS (a) Were there any special
customer requests?
(b) Were there any menu items
that needed to be changed to
meet special dietary
requirements?
(c) Did the dishes meet the
organisational standard? Why
or why not?
(d) Was there anything wrong
with the temperature, taste,
How long will the service take.
It goes for 1 hour 12:00 -1:00pm.
There is a theory class after cooking
class.
Checked by Zavie
Recorded by Queensford café food and
safety program.
Oven, fryer
There was no fish, fish has to be
ordered.
All the foods were checked to main tain
quality dusing preparation.
Sujata asked for help how to on the
oven.
I was asked whether the rice for goat
curry is ready? No, needed more 10
minutes.
Everything goes well just need 1 more
garnish for fish.
Temperature of fish and lamb used.
Checked and monitored.
One customer asked for 2 fish with more
garnish.
No
Yes, Everything was made according to
Receipe card ang plating was done by
head chef.
There was an order goat curry was cold
so it need to be heated done quickly and

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appearance or plating of any served.

dish? What did you do to
ensure a quality dish was
served?
(e) What did not flow well during Everything went good except Narasin of
service? How did you adjust lamb, we call other staff members for
this to improve? help so it goes faster.
CLEAN-UP (a) How did you divide up the Benches Pamella, Rose
tasks and what were they? Bins Isabella , Lawrence
Floors Constance, Jacob
Dishwasher Raffy, Jancen
Cool room Van, Vanessa
Check set of Shakti, Sandesh
boards
Dry storage Sangita,Sujata,Sumitra

(b) Was any section or item not Oven was not cleaned properly, so it was
cleaned sufficiently to meet redone by pawan and Don.
organisational standards and
had to be redone? Describe if
there was.
(c) Ensure fridge temperatures Dine by sous chef Venessa
are checked and recorded? Food safety program followed.
What was the organisational
standard you enforced?
(d) What relevant equipment was Oven, fryer
turned off?
(e) Is there any ‘standard’ stock Will need more food containers.
or consummables which will
need to be re-ordered? E.g.
deep-fryer oil, salt, pepper,
paper plates
(f) Ensure all items to be put Done by Pomella,
away or re-used are labelled Checked by Van.
correctly according to
organisational procedures.
DEBRIEFIN (a) How many dishes were 25 Whole bream baked in
G served in total? (Do a foil with garlic, lemon
Discuss with whiteboard calculation with and herbs
team and team input) 25 Navasin of lamb
then record
answers from
25 Goat curry
team as a
whole and
add your own
conclusions
TOTAL PORTIONS
75
(b) How did service go today? The service goes good and well. Every
What issues were there? dish were liked by customers and
What went well. appreciated.
(c) How could the process of If fish and lamb receipe were done by
production/service today have the day before it would not have been so
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been improved? rushed.

(d) What were the recipes like? All of it were successful.
Were they successful or could
they be improved?
(e) How could the presentation All the dishes were well served and
be improved? presented well except whole bream fish
it could be served with more garnish.
SHIFT RECORD of INFORMATION FORM 9

GENERAL Date of shift 26/06/19 Day of shift Wednesday

Menu #8 Time 12:00-1:00pm
BRIEFING (a) What dishes are being served? Braised ballotine of duck
Italian style grilled octopus
Steamed person with ginger soy and
Asior greens with rice.
(b) What type of menu is it?
à la carte
Buffet A , la caste
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production Bulk cooking
will you be covering? Fresh cook
Bulk cooking
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be Receipe #66 Braised Ballotine of
used? (record all relevant duck
numbers) Receipe #67 Italian style grilled
octopus salad
Receipe #68 steamed person with
ginger soy and Asior greens
Receipe Gen#32 Steamed rice
Gen#36 Brown stock.
(e) Are any of the staff not dressed All staff were dressed neat and tidy.
properly? What was the issue?
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer All the staff were busy in the work
requirements of which staff so service needs to be fast so that
should be aware? E.g. extra care staff can go back to there work as
to be taken with using seafood in soon as possible.
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary No
requirements? E.g. menu item to
be included, excluded or
substituted?

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Confirm this (h) How many meals are required? 25 for braised ballotine of duck
with Head How many covers do you expect? 25 of steamed perch
Chef the day 20 for grilled octopus
BEFORE Total-70
Confirm this (i) Has the menu been put up (sent to Yes, checked.
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish 25 Braised ballotine
with Head are to be prepared? of duck
Chef the day 25 Steamed perch
BEFORE with rice and
Asior veges
20 Grilled octopus
with salad

(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
7:45-8:20am 1 Prepare chicken or duck stock in advance.
7:45-8:20am 2 Prepare the meat bones and roast for brown stock.
8:20-8:30am 3 Prepare duck ballotine, Refrigerate.
8:30-9:00am 4 Prepare octopus- boil 30 minutes and leave to cool.
9:00-9:30am 5 Prepare tomato coulis. Refrigerate.
9:00-10:00am 6 Prepare mise poix for brown stock and add to bones and roast for 1 hour.
10:00- 7 Prepare fish.
10:15am
10:00- 8 Drain and marinate octopus.
10:15am
10:30- 9 Prepare spring onion, ginger and garlic for fish.
11:00am
10:30- 10 Prepare soy sauce and sesame oil mixture.

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11:00am
10:30- 11 Prepare greens for fish.
11:00am
11:15- 12 Prepare octopus salad. Refrigerate.
11:30am
11:15- 13 Prepare octopus dressing, chill garnish etc.
11:30am
11:30-12:00 14 Prepare coriander for garnish for fish.
noon
12:00 Noon 15 Ready for service.

(m) What questions were you asked What time we are finishing today?
during the briefing and what did 5:00pm. There was s theory class
you answer? after cooking class.
(n) What other pieces of information 1 team member not in today Don.
did you give in the briefing? E.g.
staff member not in
OPENING (a) Ensure fridge temperatures are Checked by Van.
PROCEDUR checked and recorded? What was Recorded Queensford café food
ES the organisational standard you safety program.
enforced?
(b) What relevant equipment was Oven, grill, fryer
turned on?
(c) Check stores for availability of all All food items that were required are
food items and ensure quantity of all present except octopus which
required stocks is present. needs to be ordered. And quality
You will need to calculate the were checked and monitored.
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked Sumitra asked for help on how to
PLACE to give? turn the grill on.
(b) What questions were you asked, I was asked whether brown stock
and what answers did you give? ready ? No, it needs 15 minutes
more.
(c) What did not flow well in Steamed rice was not cooked
production? How did you adjust properly it needs 10 minutes more to
this to improve? cook.
(d) Name 2 things you checked Temperature of octopus and duck
on/monitored? were checked and monitored.
PASS (a) Were there any special customer 1 customer asked for extra grilled
requests? octopus and salad.
(b) Were there any menu items that No
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the Yes. Everything was made
organisational standard? Why or according to receipe and head chef.
why not?
(d) Was there anything wrong with Rice served were cold needs to be
the temperature, taste, appearance reheated and served quickly.
or plating of any dish? What did
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you do to ensure a quality dish

was served?
(e) What did not flow well during Everything flows well except
service? How did you adjust this ballotine of duck, called other team
to improve? members so it goes faster.
CLEAN-UP (a) How did you divide up the tasks Benches Sujata, Shakti
and what were they? Coolroom floor Sumitra, Van
Dishwasher Pamella, Zavi
Take garbage Van, Vanessa
out
Restock all Isabella,
plates Lawrence
Mop floors Jacob
Check set of Raffy
boards

(b) Was any section or item not Grill was not cleaned properly it was
cleaned sufficiently to meet redone by Isabella and Jacob.
organisational standards and had
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are Done by sous chef Sandesh
checked and recorded? What was Food safety program followed.
the organisational standard you
enforced?
(d) What relevant equipment was Deep fryer, ovens, grill
turned off?
(e) Is there any ‘standard’ stock or Will need more containers for dips
consummables which will need to and sauces.
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or Done by Shakti, Dowlie
re-used are labelled correctly Checked by Pawan
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in 25 Ballotine of
G total? (Do a whiteboard duck
Discuss with calculation with team input)
25 Steamed perch
team and
with rice and
then record
Asian veges.
answers from
20 Italian style
team as a
grilled octopus
whole and
with salad.
add your own
conclusions

TOTAL. 75
PORTIONS
(b) How did service go today? What The service goes well.
issues were there? What went Ballotine of duck was very good lots
well. of compliments.
(c) How could the process of If ballotine of duck were done last
production/service today have night, could not have felt so rushed.
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been improved?
(d) What were the recipes like? Were All successful
they successful or could they be
improved?
(e) How could the presentation be All dishes were served and
improved? presented well except octopus it
could be served with more salad.
SHIFT RECORD of INFORMATION FORM 10

GENERAL Date of shift 27/06/19 Day of shift Wednesday

Menu #9 Time 12:00-1:30pm
BRIEFING (a) What dishes are being served? Pan fried salmon with crisp scin
garnish supreme of turkey wrapped
brown steak of kidney pie, veal and
pork cottage pie.
(b) What type of menu is it?
à la carte
Buffet A , la caste
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production Prep cooking
will you be covering? Fresh cooking.
Bulk cooking
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be Receipe #69 pan fried salmon with
used? (record all relevant crisp skin garnish
numbers) #70 supreme of turkey wrapped in
bacon
# 71 steak and kidney pie
#72 veal and pork cottage pie
#30 fish stock
#31 fish vebut
#35 brown stock
#39 Dermi gace
(e) Are any of the staff not dressed Yes, all the staff dressed properly
properly? What was the issue? and neatly
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer Most of the customers were student
requirements of which staff so service needs to be fast given
should be aware? E.g. extra care only 20 minutes of the break.
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary No
requirements? E.g. menu item to

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be included, excluded or
substituted?
Confirm this (h) How many meals are required? 25 per fried salmon
with Head How many covers do you expect? 25 Supreme of turkey wrapped in
Chef the day bacon
BEFORE 20 Steak and kidney pie
20 Veal and pork cottage pie
Confirm this (i) Has the menu been put up (sent to Yes, checked
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish 25 Pan fried salmon
with Head are to be prepared? with crisp
Chef the day 25 Supreme turkey
BEFORE wrapped in
bacon
20 Steak and kidney
pie
20 Veal and pork
cottage pie
(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
Already 1 Prepare chicken beef and fish stock in advance.
prepared
Already 2 Prepare steak and kidney pie filling.cook1/2-2 hours.
prepared
Already 3 Prepare puff pastry.
prepared
Already 4 Prepare mince filling for veal and pork cottage pie.
prepared
8:15-9:00am 5 Prepare supreme of turkey,once boil, leacin cling and refrigerate.
9:00-9:20am 6 Prepare short past refrigerate.
9:20-9:50am 7 Prepare steak and kidney mix.
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9:50-10:15am 8 Turn and roll puff pastry, refrigerate.

10:15- 9 Skin, pin bone and portion salmon. Refrigerate.
10:45am
10:15- 10 Prepare turned carrots and potatoes.
10:45am
10:15- 11 Prepare green beans.
10:45am
10:45- 12 Lime dishes with short paste for 2 types of pies.
11:15am
10:45- 13 Assemble veal and cottage pies with filling.
11:15am
10:45- 14 Roast turkey supreme.
11:15am
10:45- 15 Make fish ve loute, Bake pies.
11:15am
11:15- 16 Ready for service.
12:00noon
(m) What questions were you asked What time we are finishing today?
during the briefing and what did 5:00pm. There is theory class after
you answer? cooking class.
(n) What other pieces of information 2 team members not in von and
did you give in the briefing? E.g. Pamella.
staff member not in
OPENING (a) Ensure fridge temperatures are Checked by the head chef Venessa
PROCEDUR checked and recorded? What was Queensford cafe food safety
ES the organisational standard you programme.
enforced?
(b) What relevant equipment was Fryer, burner , grill, ovens
turned on?
(c) Check stores for availability of all All food items that are required were
food items and ensure quantity of are needs to be ordered.
required stocks is present. Quality were checked and
You will need to calculate the monitored.
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked Jonson asked for help how to turn on
PLACE to give? the grill.
(b) What questions were you asked, I was asked whether the veloute is
and what answers did you give? ready? No it needs 10 minutes more.
(c) What did not flow well in Supreme of turkey wrapped in bacon
production? How did you adjust needs more time to cook.
this to improve?
(d) Name 2 things you checked Temperature of fish and bacon were
on/monitored? checked and monitored.
PASS (a) Were there any special customer There were customers who needs
requests? more garnish on pon fried salmon.
(b) Were there any menu items that No
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the Yes

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organisational standard? Why or

why not?
(d) Was there anything wrong with Turkey wrapped in bacon needs to
the temperature, taste, appearance be cooked more, to cooked it
or plating of any dish? What did properly.
you do to ensure a quality dish
was served?
(e) What did not flow well during A bit slow in pon fried salmon so
service? How did you adjust this the temperature of fryer needs to be
to improve? turned up.
CLEAN-UP (a) How did you divide up the tasks Benches Jacob, Van
and what were they? Floor Pomella, Shakti
Dishwashing Vanessa
Chef and set of Jacob, Raffy
boards
Take garbage Isabella
bags
Moop floors Sujata, Sandesh

(b) Was any section or item not Oven was not cleaned properly it
cleaned sufficiently to meet was re done by Pon and Lawrence.
organisational standards and had
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are Dine by sous chef Pomella
checked and recorded? What was Food safety program followed.
the organisational standard you
enforced?
(d) What relevant equipment was Deep fryer, ovens , Grill.
turned off?
(e) Is there any ‘standard’ stock or Will need more containers for dips
consummables which will need to and sauces.
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or Done by Sandesh. Double checked
re-used are labelled correctly by Lawrence.
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in 25 Pon fried salmon
G total? (Do a whiteboard with crisp skin
Discuss with calculation with team input) garnish
team and 25 Supreme of
then record turkey wrapped
answers from in bacon
team as a 20 Steak and kidney
whole and pie
add your own
conclusions 20 Veal and pork
cottage pie
TOTAL. 90
PORTIONS
(b) How did service go today? What The service goes well.
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issues were there? What went
well.
(c) How could the process of
production/service today have
been improved?
(d) What were the recipes like? Were
they successful or could they be
improved?
(e) How could the presentation be
improved?
SHIFT RECORD of INFORMATION FORM 11
Pon fried salmon was very good,
lots of compliments.
If supreme of turkey were done last
night, would not have felt so rushed.
All successful.
All dishes were served and
presented well.

GENERAL Date of shift 04/07/19 Day of shift Wednesday

Menu # 10 Time 12:00- 1:30pm
BRIEFING (a) What dishes are being served? Beef consomme royale
Steak vension tournedos
Roast pork with crockling and apple
saus and jus.
(b) What type of menu is it?
à la carte A , la caste
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production Prep cooking
will you be covering? Fresh, bulk cooking
Bulk cooking
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be Receipe #73 Beef consomme royale
used? (record all relevant #74 Roast pork with sage and onion
numbers) #75 Vension tournedos
(e) Are any of the staff not dressed All the staff were dressed neatly and
properly? What was the issue? properly.
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer Service time will start by 12:00noon
requirements of which staff so every dish must be ready by
should be aware? E.g. extra care 11:55 sharp.
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary No
requirements? E.g. menu item to
be included, excluded or
substituted?
Confirm this (h) How many meals are required? 20 for beef consomme royale
with Head How many covers do you expect? 25 for steak

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Chef the day 25 vension tournedos

BEFORE 25 Roast pork with crackling and
apple saus and jus.
Confirm this (i) Has the menu been put up (sent to Yes checked
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish 20 Beef consomme
with Head are to be prepared? royale
Chef the day 25 Steak
BEFORE 25 Vension
tournedos
25 Roast pork with
crackling and
apple saus and
jus
(k) What is the order of work? (write Add your jobs checklist to the next
a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task
Already 1 Prepare beef stock. Refrigerate
prepared
8:00-8:15am 2 Prepare royale custard, bake 30 minutes.
8:15-9:00am 3 Prepare rolled pork with stuffing.
9:00-9:20am 4 Brown bones and mirepoix for jus in hot oven.
9:00-9:20am 5 Salt pork sind. Place pork in hot oven 230 c -250c for 25 minutes.
9:20-9:50am 6 Prepare consomme clarification. Refrigerate
9:50-10:15am 7 Prepare brown sauce, apple sauce.
10:15- 8 Prepare demi glace.
10:45am
10:15- 9 Prepare potatoes for roasting, prepare consomme.
10:45am
10:45- 10 Prepare vension tornadoes- rub with oil.

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11:15am
10:45- 11 Prepare and fry crutons for tournedos.
11:15am
10:45- 12 Prepare steak and stream of vegetables.
11:15am
11:15- 13 Prepare sauce classeur, Remove pork roast from oven.
11:30am
11:15- 14 Prepare jus,deglazig pork roast tray with stock.
11:30am
11:30- 15 Prepare for service.
12:00noon

(m) What questions were you asked
during the briefing and what did
you answer?
(n) What other pieces of information
did you give in the briefing? E.g.
staff member not in
OPENING (a) Ensure fridge temperatures are
PROCEDUR checked and recorded? What was
ES the organisational standard you
enforced?
(b) What relevant equipment was
turned on?
(c) Check stores for availability of all
food items and ensure quantity of
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked
PLACE to give?
(b) What questions were you asked,
and what answers did you give?
(c) What did not flow well in
production? How did you adjust
this to improve?
(d) Name 2 things you checked
on/monitored?
PASS (a) Were there any special customer
requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
What time we are finishing today?
5:00pm. There is theory class after
cooking class.
1 team member not in service
Sujata.
Checked by sujata.
Recorded by Queensford café food
and safety programme.
Oven, fryer, Grill
All the items needs to be ordered for
the cooking.
Quality were checked and
monitored.
Pawan asked for help on how to turn
on the grill.
I was asked was the dermi glace
ready? I said it needs more time.
Roast pork needs more time to cook.
Temperature of pork and steak were
checked.
1 customer needs steak with more
garnish.
No
Yes
No, everything was good.
Temperature of every dish was
checked and monitored.

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you do to ensure a quality dish

was served?
(e) What did not flow well during Roast pork was slow so temperature
service? How did you adjust this of oven turned up.
to improve?
CLEAN-UP (a) How did you divide up the tasks Floor Pawan , Sujata
and what were they? Benches Shakti
Dishwashing Sumitra, Jacob

(b) Was any section or item not

cleaned sufficiently to meet
organisational standards and had
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are
checked and recorded? What was
the organisational standard you
enforced?
(d) What relevant equipment was
turned off?
(e) Is there any ‘standard’ stock or
consummables which will need to
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or
re-used are labelled correctly
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in
G total? (Do a whiteboard
Discuss with calculation with team input)
team and
then record
answers from
team as a
whole and
add your own
conclusions
TOTAL
PORTIONS
(b) How did service go today? What
issues were there? What went
well.
(c) How could the process of
production/service today have
been improved?
(d) What were the recipes like? Were
they successful or could they be
improved?

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(e) How could the presentation be

improved?
SHIFT RECORD of INFORMATION FORM 12

GENERAL Date of shift Day of shift

Menu Time
BRIEFING (a) What dishes are being served?
(b) What type of menu is it?
à la carte
Buffet
Set menu
Table d’hôte
Bulk cooking operations
Festival
(c) What category of food production
will you be covering?
Bulk cooking
Cook chill for extended life
Cook chill for five-day shelf life
Cook freeze
Fresh cook
(d) What Standards Recipes are to be
used? (record all relevant
numbers)
(e) Are any of the staff not dressed
properly? What was the issue?
What did you do? What was the
organisational standard you
enforced?
(f) Are there any customer
requirements of which staff
should be aware? E.g. extra care
to be taken with using seafood in
kitchen as 1 customer has severe
allergy
(g) Are there any special dietary
requirements? E.g. menu item to
be included, excluded or
substituted?
Confirm this (h) How many meals are required?
with Head How many covers do you expect?
Chef the day
BEFORE
Confirm this (i) Has the menu been put up (sent to
with Head Reception)? (Check with Head
Chef the day Chef)
BEFORE
Confirm this (j) How many portions of each dish
with Head are to be prepared?
Chef the day
BEFORE
(k) What is the order of work? (write Add your jobs checklist to the next
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a plan and provide the times by row and put in a column with a time
which items must be done) during which each step must be
done. For the purposes of this
section assume all dishes are being
made by all students. If the
timeframe before service does not
make it possible (E.g. soak
chickpeas overnight) identify some
items as having been prepared the
day before (not it is “already
prepared”) For timing, assume
students are working in pairs and
each group of 2 is making 10
portions of each dish e.g. how long
does it take to grate 10 portions of
parmesan cheese not just 1).
Remember to allow clean up time
with each dish but also note that 1 of
the pair can start on the next job if
not needed to finish last job.
Order Task

(m) What questions were you asked

during the briefing and what did
you answer?
(n) What other pieces of information
did you give in the briefing? E.g.
staff member not in
OPENING (a) Ensure fridge temperatures are
PROCEDUR checked and recorded? What was
ES the organisational standard you
enforced?
(b) What relevant equipment was

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turned on?
(c) Check stores for availability of all
food items and ensure quantity of
required stocks is present.
You will need to calculate the
stocks required from your food
prep list and the number of
portions advised in the briefing.
Was any item over or under-
ordered?
MISE EN (a) What assistance were you asked
PLACE to give?
(b) What questions were you asked,
and what answers did you give?
(c) What did not flow well in
production? How did you adjust
this to improve?
(d) Name 2 things you checked
on/monitored?
PASS (a) Were there any special customer
requests?
(b) Were there any menu items that
needed to be changed to meet
special dietary requirements?
(c) Did the dishes meet the
organisational standard? Why or
why not?
(d) Was there anything wrong with
the temperature, taste, appearance
or plating of any dish? What did
you do to ensure a quality dish
was served?
(e) What did not flow well during
service? How did you adjust this
to improve?
CLEAN-UP (a) How did you divide up the tasks
and what were they?

(b) Was any section or item not

cleaned sufficiently to meet
organisational standards and had
to be redone? Describe if there
was.
(c) Ensure fridge temperatures are
checked and recorded? What was
the organisational standard you
enforced?
(d) What relevant equipment was

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turned off?
(e) Is there any ‘standard’ stock or
consummables which will need to
be re-ordered? E.g. deep-fryer oil,
salt, pepper, paper plates
(f) Ensure all items to be put away or
re-used are labelled correctly
according to organisational
procedures.
DEBRIEFIN (a) How many dishes were served in
G total? (Do a whiteboard
Discuss with calculation with team input)
team and
then record
answers from
team as a
whole and
add your own
conclusions
TOTAL
PORTIONS
(b) How did service go today? What
issues were there? What went
well.
(c) How could the process of
production/service today have
been improved?
(d) What were the recipes like? Were
they successful or could they be
improved?
(e) How could the presentation be
improved?

Marking criteria
The marking criteria for this Part of the Assessment Tool is located at the end of Assessment Tool
AT3C of 5.

You will receive a single Result sheet for your work on AT3 of 5,
which combines all 3 Tasks 3A, 3B and 3C.

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