This document is Workflow Template

It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020

Workflow Template
Ingredient list
Calculate the ingredients and quantities that you will require to prepare your dishes. You can
use the following templates or, if your organisation has standard templates, you are free to
use those.
Recipe:
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Commodity list

Commodity Qty required

Flat and round fish 1
Whilte and oily fish 1
Cinnamon powder 2 tsp
All spice 2 tsp
Salt 2 tsp
Pepper
Butter 100 gm
Bacon 5 slices
Garlic minced 1 clove
Lemon zest

Quality and style requirements

Summarise the required quality and style requirements for your dishes. How will you know
that you have achieved the required standards?

Work schedule
Develop a workflow schedule for the special function service. You can use the following
template or, if your organization has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

SITHCCC020 Work effectively as a cook 1

 This document is Workflow Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020

☐ 3 Pm Presentation for
students

☐ 3:45 Collect varieties of fish Tray and bowls Portion ingredient

☐ 3:55 Cleaning, De0scaling, Knife and other sharp

Pin bone removal, objects
filleting, portioning,
shelling, skinning

☐ 4:15 Frying, Grilling,

Poaching, Roasting,
Sauteing

☐ 5:30 Steaming

Workflow planning
Describe how your workflow plan will help you to maximize your efficiency. What factors did
you take into consideration when you developed your plan? Did you liaise with other
members of your team when developing the plan?

SITHCCC020 Work effectively as a cook 2