Sithkop 005 Student Assessment Tasks 1

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Sithkop 005 Student Assessment Tasks 1
Food Microbiology (University of New South Wales)
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SITHKOP005 Coordinate cooking operations V.1.0 05052022 1
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Assessment Task - Cover

Sheet Student declaration
To be filled out and submitted with assessment responses
□ I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
□ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against
me according to the process explained to me.
□ I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name Sunil Kumar Kilambi
Student ID number SC2020234
Student signature sunilkumar
Date 14-09-2022
Assessor declaration
□ I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.
Assessor name
Assessor signature
Date
Assessment outcome S NS DNS Resubmission Y N
Feedback
Student result response

□ My performance in this assessment task has been discussed and explained to me.
□ I would like to appeal this assessment decision.
Date 14-09-2022
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

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Appendix C – Student assessment agreement

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Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill out and sign
the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit? ✓ Yes □ No
Do you understand the requirements of the assessments for this unit? ✓ Yes □ No
Do you agree to the way in which you are being assessed ✓ Yes □ No
Do you have any specific needs that should be considered □ Yes ✓ No
If so, explain these in the space below.
Do you understand your rights to reassessment? ✓ Yes □ No

Do you understand your right to appeal the decisions made in an
assessment? ✓ Yes □ No
Student name Sunil Kumar Kilambi
Student ID number SC2020234
Date 14-09-2022
Assessor name
Assessor signature
Date
Contents
Introduction.........................................................................................................................................................4
Assessment for this unit.......................................................................................................................................4
Preparing for assessment.....................................................................................................................................4
Assessment Task: Coordinate food production processes...................................................................................5
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Information for students..................................................................................................................................5

Assessment Task: Option 1 – Training kitchen based.........................................................................................6
Assessment Task: Option 1 Checklist...............................................................................................................12
Assessment Task: Option 2 – Workplace based................................................................................................15
Assessment Task: Option 2 Checklist...............................................................................................................21
Final results record............................................................................................................................................24

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Introduction
Welcome to the Student Assessment Tasks for SITHKOP005 Coordinate cooking operations. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow
the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides
important information for you relating to completing assessment successfully.
Assessment for this unit

SITHKOP005 Coordinate cooking operations describes the performance outcomes, skills and knowledge
required to coordinate the production of food in commercial kitchens. It requires the ability to plan the
production of food, organise required food supplies for food production period, supervise food production
processes and monitor the quality of kitchen outputs.
For you to be assessed as competent, you must successfully complete one assessment task:
• Assessment Task 1: Student Logbook and Assessor Observations – You must submit a logbook with
supporting evidence for 12 service periods.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure
that you have everything that you need and seek clarification from your trainer, assessor or workplace
supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and portfolios
which can be used to support you in providing evidence of your competence. Your assessor will provide
you with these documents before you begin your assessment tasks. For this unit, the supporting resources
comprise:
• Student Logbook
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and
submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the
agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality
Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
• submitting assessments
• re-assessment guidelines
• assessment appeals
• responding to written questions.
•

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• Assessment Task: Coordinate food

production processes
• Information for students

•
• Important
• assessment information
Two
• assessment options have been provided for this unit of competency. Do not complete both options!
Read through each option and work with your assessor to select the one that best suits your circumstances.
• Option 1: Training kitchen based

• Select Option 1 or Option 2. Do not complete both.
• This unit of competency requires that you supervise food production processes and monitor quality
for a minimum of 12 service periods.
• If the majority of your cooking is completed in a simulated industry environment (for example, the
training kitchen attached to your RTO) or if you do not have the opportunity to work in a supervisory role
in your workplace, it is likely that your assessor will suggest that you complete your assessment using
Option 1.
• or
• Option 2: Workplace based

• Select Option 1 or Option 2. Do not complete both.
• If the majority of your cooking is completed in a commercial kitchen in your workplace and you have
the opportunity to coordinate cooking operations (including overseeing others), then workplace-based
assessment may be suitable for you.
• You should speak to your assessor to confirm that your role is suitable for workplace-based
assessment before selecting Option 2.
•

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• Assessment Task: Option 1 – Training kitchen based

• Complete the following activities.
1. Carefully read the following information.
• • Successful completion of this unit requires that you demonstrate your skills and
knowledge in an operational commercial kitchen during 12 service periods. It is
important that you provide evidence that you completed each service period.
• We have provided you with a Student Logbook to help you.
• You will need to understand what a ‘service period’ is to ensure that you fulfil your
requirements. If you are still unsure, speak to your assessor before you get started.
• What is a service period?

• The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the
purpose of assessment, service periods do not necessarily align with shift periods
worked. For example, a service period in a hospitality environment such as a restaurant
may be a breakfast service, lunch service or dinner service. A shift worked in a
restaurant may incorporate one or more of these service periods.
• So, you may work a shift that incorporates a breakfast service and a lunch service
and although this is one ‘shift’ worked, it may be used for two service periods.
However, the two service periods must be clearly defined and the start/set-up and
finish/close of each service period must be clearly identified.
• • This unit will be assessed side by side with other units from your course.
Assessment will take place in the training kitchen attached to your RTO.
• To ensure that each member of your group has the opportunity to supervise 12 service
periods, your assessor will allocate you into small teams and assign a team leader for
each time that you cook. This is so you will know when you are being assessed for
this unit. An Assessment schedule template has been provided in your Student
Logbook to help you keep track of your assessment for this unit.
• Below is a guide to the skills and knowledge you must demonstrate when you are
assigned as the team leader for a service period. We have provided a number of
documents to assist you and you will find these in your Student Logbook.
• What do I need to demonstrate?

• During your 12 service periods, you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:
• interpreting recipes
• determining production requirements

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• selecting food production processes

• ensuring that food preparation equipment is ready for use
• developing a kitchen workflow schedule
• developing a mise en place list
• developing a food preparation list
• calculating food supplies required
• checking stock levels and ordering and receiving food supplies
• following organisational policies and procedures
• briefing your team for service
• controlling food hazard risks at critical control points
• overseeing your team’s production processes to ensure that:
o food is prepared safely and hygienically
o the kitchen workflow is adjusted to maximise teamwork and ensure

efficiency
o the production sequence of food is controlled to enable smooth workflow and
minimise delay
o all stages of preparation and cooking are completed in a way which
ensures:
- quality of food items
- consistency of food items
- organisational quality standards are met
o food matches the recipes and menu descriptions
• completing a final check on food items before they are served, stored or
despatched from the kitchen; this should include:
o feedback from customers
o feedback from your team members
o a formal audit against your organisational standards
o taste tests
o visual inspection of presentation
• arranging for adjustments to be made to food as required

• overseeing the safe storage of food.
• During the 12 service periods, you must have:

• calculated and ordered food supplies for at least four of the following food
service styles:

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o à la carte
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o festivals
• coordinated cooking operations within commercial time constraints for food

production processes which must include at least two of the following
categories:
o bulk cooking
o cook chill for extended life
o cook chill for five-day shelf life
o cook freeze
o fresh cook.
• Your assessor will provide you with all of the information you need to complete your
kitchen workflow schedule, mise en place lists and food preparation lists including:
• Recipes to be used
• Service period type i.e. breakfast, lunch, dinner, special function
• Food styles
• Expected number of customers
• Number of kitchen staff
• Roles of each of the kitchen staff so that you can delegate tasks to others.
How will I provide evidence?

• In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
service period, a logbook summary and a reflective journal. At the completion of
each service period you will need to:
• complete a reflective journal (a reflective journal provides an opportunity for you
to think about the service period – what went well, what would you do different
next time); it also helps you provide evidence for your assessment
• ask your supervisor/trainer to sign the supervisor declaration section at the end of the
reflective journal.
• Your assessor will also observe some of your service periods and complete an
observation checklist.
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1. Determine production requirements.
• • To ensure that your team has everything that they require for the service
period, you will need to:
• interpret the recipes which your team will be preparing for service and:
o determine the production requirements
o select the food production processes that you will be using
o ensure that the appropriate food preparation equipment is ready for use
o identify food safety hazards and critical control points.
• A Service planning template has been provided to help you.

• The recipes that the team will be preparing are raw hand-harvested seafood,
vegemite pasta, Australian meat pie, sausage rolls, barbecue snags, and jam
doughnuts that will be present in a six-course menu.
• Recipes:
• Raw hand-harvested seafood
• Ingredients: Aged vinegar, laver, virgin soy
• Preparation: Laver fillet is soaked in vinegar for a few hours until it becomes soft and
texture changes to pale colour. The fillet is then fried in virgin soy with a crisp and
garnished with the little coriander at the top of the dish to serve the tasty harvested
seafood.
• Vegemite pasta
• Ingredients: Vegemite, stale bread, butter, parmesan cheese, parsley
• Preparation: Vegemite is applied in a thin layer of toast bread with bagel and
cream cheese that gives a creamy texture to the pasta. The toast is then
crumbled at the top with some parsley for garnishing, where the Italianized
style is full of flavours.
• Australian meat pie
• Ingredient: Beef, filling from the bakeries, sausage sizzle
• Preparation: Ground beef is roasted at a high flame at the primary stage,
including no veggies that give a traditional taste liked by the Aussies. The beef
is then filled in the bakery filling and microwaved for around 30 minutes for
appropriate preparation. The dish is then served with sizzled sausage as an
appropriate add-in that enhances the taste and garnishes with parsley at the top.
• Sausage rolls
• Ingredients: Sausage meat, puff pastry, ketchup, cheese
• Preparation: As one of the most popular dishes, sausage rolls are served using
store-bought puff pastries that are filled with sausage meat that is used as an
appetiser in the morning snack. Seasoning with cheese gives a creamy and
filling taste at the first bite, where the ketchup is used as accompaniment and
garnishing.
• Barbecue snag
• Ingredients: Beef sausage, BBQ sauce, white bread

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• Preparation: It is a famous dish in Australia prepared at a high flame using the

BBQ sauce for the beef sausages, which are then served with white bread
garnished with the sauce. Primarily the sausages are prepared by frying with
onions that provide a smoky flavour.
• Jam doughnuts
• Ingredients: Sweetened yeast, jam
• Preparation: The sweetened yeast is cut into discs and then deeply fried, which
is garnished with dusted sugar on the outside. It is filled with fruit jam by
inserting a pipping nozzle of jam with sugar in it.
• Production requirements
• The general areas including pantry area, sink area, storage area, cooking area,
and preparation area are required to be presented in kitchen of the restaurant
[ CITATION Lum18 \l 1033 ]. The pantry area includes storage space for
foods, refrigerator, and canned goods that are used in preparing the dishes
where the storage area is all about appliances, cookware, utensils, and
crockeries. The sink area is basically the cleaning area used in the kitchen to
wash the utensils, whereas the cooking area consists of a stove and oven where
the foods are cooked. The preparation area is considered the large counter
space that is used to prepare the food in terms of platting, garnishing, and
ready to be served to the guest.
• Food production processes
• The production processes of the dishes include conventional, bulk cooking,
cook-chill, and fresh cooking that will help to serve the dishes in a required
manner according to the recipe being used accordingly [ CITATION Day20
\l 1033 ]. Conventional cooking is considered preparation of the raw materials
prior the cooking, which helps to manage the peak dining hours in the
restaurant according to the requirements. Bulk cooking is basically used in
buffet where a lot of servings are present for a lot of people in the restaurants,
where the dishes are prepared at a high quantity accordingly. Cook-chill is
used to prepare the desserts, and the jam doughnut will be prepared in this
process for better taste and served with crispiness. Fresh cooking will be for
the meat preparations as it maintains the quality and taste of the beef, sausages,
and seafood in order to enhance the taste.
• Kitchen equipment
• The essential kitchen equipment includes different types of ovens, gas ranges,
electric ranges, batch bowl processors, buffalo choppers, mixers, slicers,
cutting board, freezer, storage racks, serving ware, storage containers, kitchen
display system, point of sale system, and washing equipment that are used to
prepare and serve the dishes accordingly. Moreover, the equipment also
includes microwaves, ice- makers, and electric grills that are used to prepare
baked items and desserts [ CITATION Spe20 \l 1033 ].
• Food safety hazards
• Food safety hazards in the kitchen include biological hazards like
parasite or bacterial attacks, chemical hazards like presence of

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pesticides or machine oil, and physical hazards like containment of foreign

object in the food, such as glass, metal, hair, or plastic. In order to avoid these
hazards, several critical points are required to be taken, such as temperature
control, use of gloves, checking the food, and taking special care for high-risk
foods.
2. Organise and plan for food service.

• • To ensure that you are properly prepared for food service, you will need to
complete the following tasks:
• Develop a kitchen workflow schedule. A Kitchen workflow template has been
provided to assist you.
• Develop a mise en place list. A mise en place list template has been provided to assist
you.
• Develop a food preparation list. A Food preparation list template has been
provided to assist you.
• Your workflow schedule, mise en place list and food preparation list must be clear
and accessible to all of those in your team.
•
• Kitchen workflow plan
• Time • Task • Specifics
• 10-11 am • Mise en place • Preparing bench,
collecting plates and
bowls, utensils,
cookware, preparing
the oven, arranging
the ingredients
• 11-12pm • Barbecue snag and • Beef sausage, BBQ
sausage rolls sauce, white
bread, sausage
meat, pu 昀昀 pastry,
ketchup, cheese
•
• 12-12:30 pm • Raw hand- • Aged vinegar, laver,
harvested seafood virgin soy
• 12:30-1 pm • Vegemite pasta • Vegemite, stale
bread, butter,
parmesan cheese,
parsley
• 1-2pm • Australian meat pie • Beef, filling from
the bakeries,
sausage sizzle,
baking, sauté
• 2-3pm • Repeating the dishes • Barbecue snag and
as required sausage rolls Raw
hand-harvested

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seafood
• Vegemite pasta
• Australian meat pie
•
• Mise en place list
• Task • Specifics • Usage
• Preparing bench • Chopping board, • Used in preparing
cutlery the cooking food
• Raw ingredient • Cutting the • Basic steps of
processing vegetables, preparing all the
marinating meat dishes
• Preparing ovens • Preparing the • Used to cook the
barbecue, dishes on high
convection oven, flame
and gas
• Arranging cookware • Preparing the • Cooking the dishes
cookware and utensils
to be used in cooking
• Collection of cutlery • Arranging the plates • Serving the dishes

and spoons as to the guest
required
•
• Food preparation list
• Dish • Days • On hand • To prepare
• Raw hand- • Monday, • 5 • 12
harvested Tuesday,
Friday,
seafood
Saturday,
Sunday
• Vegemite • Every day • 10 • 25
pasta
• Australian • Every day • 12 • 30
meat pie
• Sausage rolls • Every day • 6 • 16
• Barbecue • Monday, • 10 • 4
snags Tuesday,
Friday,
Saturday,
Sunday
• Jam • Every day • 30 • 20
doughnuts
•
• •
3. Order stock.
• • To ensure that you have sufficient ingredients and supplies for service,
• Interpret the recipes and specifications you have been provided to calculate

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the quantities of commodities you will require. A Food supplies template has been
provided.
• Check stock levels and order the food supplies required according to your
organisation’s policies and procedures (this can include transferring stock from your
organisation’s central storage to food preparation storage). Record this process in your
Reflective journal.
•
•
•
• Food inventory list
• Meats • Quantity • Frequency
• Beef • 5 units • Daily
• Sausage meat • 7 units • Daily
• Beef sausage • 5 units • Daily
• Breads • •
• Vegemite • 2 units • Daily
• Stale bread • 4 units • Daily
• Filling from the • 10 units • Daily
bakeries,
• Puff pastry • 8 units • Daily
• White bread • 5 units • Daily
• Sweetened yeast • 10 units • Daily
• Seasoning and • •
garnishing
• Aged vinegar • 1 unit • Weekly
• Laver • 2 units • Weekly
• Virgin soy • 1 unit • Weekly
• Butter • 1 unit • 3 days
• Parmesan cheese • 1 unit • Weekly
• Ketchup • 1 unit • Weekly
4. Brief your team.
• • Get together with your team and your assessor to go over your plans ahead of service.
Explain the recipes you will be preparing and the processes you will be using. Provide
them with copies of the recipes and any other documents
• • The recipes will include some authentic dishes of Australia that include raw hand-
harvested seafood, vegemite pasta, Australian meat pie, sausage rolls, barbecue
snags, and jam doughnuts. Recipes of every dish will be provided to you in a
documented manner to understand how to prepare and get the ingredients
accordingly. The kitchen equipment includes different types of ovens, gas
ranges, electric ranges, batch bowl processors, buffalo choppers, mixers,
slicers, cutting board, freezer, storage racks, serving ware, storage containers,
kitchen display system, point of sale system, and washing equipment will be
provided to you to accomplish your roles. Moreover, it has been identified that
general areas including pantry area, sink area, storage area, cooking area, and
preparation area will be present in kitchen of the restaurant that will help to
accomplish all the activities in the dedicated places. You are also required to
follow the mise en place, kitchen workflow plan, food preparation list, and
food inventory list for better understanding of

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the requirements and dishes to be served.

•
5. Oversee production processes for service.
• • Now it’s time to put all of that planning and organising to work. Oversee your
team’s production processes to ensure that:
• all food is prepared safely and hygienically
• the kitchen workflow is adjusted to maximise teamwork and ensure efficiency
• the production sequence of food is controlled to enable smooth workflow and
minimise delay
• all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met.
• food items match the recipes and menu descriptions

• you complete a final check on food items before they are served, stored or
despatched from the kitchen and organise for adjustments to be made as required.
This must include:
o asking for customer feedback
o asking for feedback from team members
o conducting a formal audit (or check) against organisational standards
o taste tests
o a visual inspection of the presentation.
This includes checking on:
o the appearance and visual appeal
o the colour
o the consistency
o the moisture content
o mouth feel and eating properties
o the plate presentation
o the portion size
o the shape
o the taste
o the texture

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• you oversee the safe storage of food

• you debrief your team at the end of service.
• • Complete a reflective journal for each food service period. Don’t forget to ask your
trainer/assessor or supervisor to complete the declaration.
• The selected food service periods are a la carte, table d’hote, buffet and set
menu. Following the a la carte, the menu refers to the choice of food selected
from a menu, and it includes the individual pricing for each dish. It is a French
traditional food service period which offers the original menus, including
customer choices which are prepared on a small chalkboard (Tiewsuratkul and
Worapishet, 2022). However, in this period, the safety and hygiene aspects are
maintained in a la carte is the avoidance of contact between raw and cooked
foods. For this procedure in a la carte, the team was built by following the
efficiency of team members in terms of maintaining hygiene factors. During
the monitoring process in this period, I have gained the skills of interaction to
increase the efficiency of food preparation, safe storage with refrigerator
ensuring high quality and dietary ingredients like virgin soy, stale bread, meat,
and white bread.
• The buffet system includes the process of showcasing all the dishes in
front of the customers, which helps them identify the accurate food items from
the display [ CITATION Cha22 \l 16393 ]. However, the buffet food service
period is useful in serving a large number of people in a shorter time. From
this period, I have gained knowledge that a very small number of staff are
required to provide service to the customers. Additionally, the consistency,
colour and quality of food were maintained by using high-quality raw
ingredients like cheese, sausage sizzle, and parsley. However, the buffet period
was conducted under the supervision of a chef and also offered options for
vegetarian and non-vegetarian options.
• The table d’hote refers to the menu that provides a multi-course meal
with multiple options for every course at a fixed price (Martynenko and
Arutyunova, 2020). However, this food service period contained only a few
choices for the customers and also required in having the cutleries and flatware
for the overall meal, which are presented before serving the first course. The
team was organised to remove the surplus tableware after the orders were
placed by the customers to maintain the formal dinner setting.
• Set menu service refers to the whole meal in a restaurant under a stated price
which includes a limited number of choices to select from each course
[ CITATION Sak18 \l 16393 ]. With the help of this food service period, the
customers were able to order dishes at a cheaper price rather than ordering
individual dishes from an a la carte menu.
• During these four food service periods, food safety and hygiene were
maintained by the team members by wearing disposal gloves, frequent
hand-washing, utilising the dishwasher, and avoiding cross- contamination
from the outside of gloves. The team was trained to maintain all the hygienic
factors for the safety of foods. The organisational standard of maintaining high
quality and hygiene was met by the aforesaid practices. Moreover, the food
preparation was monitored by following the factors like health and wellness,
safety and

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hygiene, and making the food attractive in the display using the skill of
garnishing of the kitchen team. Furthermore, the customer feedback form was
provided with the bills from which the information regarding customer
satisfaction has been gained and also the new kind of requirements that needed
to be fulfilled are also evaluated for future food services.
•
6. Submit documents to your assessor.
• • Finalise your Student Logbook. Ensure that all documents are clear and
complete. It should include the following completed documents for each of your
12 service periods:
• Service planning template
• Kitchen workflow template
• Mise en place list template
• Food preparation list template
• Food supplies list template
• Reflective journal (endorsed by your trainer/assessor or supervisor).
• Send or submit the completed Student Logbook to your assessor.
•

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• Re 昀氀 ective journal
• In this assignment, I have chosen a six-course menu that includes raw hand-harvested seafood,
vegemite pasta, Australian meat pie, sausage rolls, barbecue snags, and jam doughnuts to be
served to the guests. In this regard, I have made the recipes in a documented format, including
the ingredients, which will be used to prepare the dishes and help the workers to understand the
processes accordingly. During the planning, I have developed records of kitchen equipment and
processes of food production accordingly in order to prepare the dishes accordingly. I have also
included the food safety hazards to be avoided, biological hazards like a parasite or bacterial
attacks, chemical hazards like the presence of pesticides or machine oil, and physical hazards like
containment of foreign objects in the food, such as glass, metal, hair, or plastic.
• The development of a mise en place list, food inventory list, food preparation list, and
kitchen workflow plan is beneficial for me in making my team understands all the procedures to
be followed in the kitchen of the restaurant. I have included a la carte, table d’hote, buffet and set
menu as the food serving methods to be followed in the return, not following the safety
requirements in order to ensure successful outcomes.
•
• References
•
• Chang, Y. Y. (2022). All you can eat or all you can waste? E 昀昀 ects of alternate serving styles
and inducements on food waste in bu 昀昀 et restaurants. Current Issues in Tourism, 25(5), 727-
744.
• Dayong, N., Mikhaylov, A., Bratanovsky, S., Shaikh, Z., and Stepanova, D. (2020). Mathematical
modeling of the technological processes of catering products production. Journal of Food
Process Engineering, 43(2), e13340; DOI: 10.1111/jfpe.13340.
• Lumsakul, P., Sheldrick, L., and Rahimifard, S. (2018). The sustainable co-design of products and
production systems. Procedia Manufacturing, 21(1), 854-861; DOI:
10.1016/j.promfg.2018.02.193.
• Martynenko, M. A., and Arutyunova, D. B. (2020). TRENDS OF THE RESTAURANT BUSINESS

FORMATS. Modern Science, 2(2), 27-36.
• Sakamoto, N. (2018). Examination of the congestion situation of a restaurant in a theme park

using feedback control. Journal of Hospitality and Tourism Technology, 2(3), 12-13.
• Spergel, J. (2020). Is safe to eat in a restaurant if you have peanut allergy? Annals of Allergy,
Asthma & Immunology, 125(5), 499-500.
• Tiewsuratkul, J., and Worapishet, T. (2022). How Changing Food Buying Behavior of
Consumer during Covid-19 A 昀昀 ect A La Carte Restaurant in Lum Luk Ka. In Proceeding
National & International Conference, 1(15), 8-10.
• Assessment Task: Option 1 Checklist
• Student’s name:

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• Did the student: • Completed • Comments

successfully
?
• Ye • N •
s o
• Oversee 12 service periods? • • •
• During 12 service periods, calculate • • •

and order food supplies for at least four
of:
• à la carte
• set menu
• bulk cooking operations
• festivals
• buffet
• table d’hote
• functions and events?
• During the 12 service periods, • • •

coordinate cooking operations within
commercial time constraints for food
production processes in at least two
of:
• bulk cooking
• cook chill for extended life
• cook chill for five-day shelf life
• cook freeze
• fresh cook?
• Determine production • • •
requirements?
• Select the best food production • • •

process to ensure:
• nutritional value
• quality
• structure?
• Ensure that the organisation had the • • •

appropriate food preparation
equipment ready for use?

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• Develop a kitchen workflow • • •

schedule?
• Develop a mise en place list? • • •
• Develop a food preparation list? • • •
• Develop planning documents which • • •

are clear and accessible to team
members?
• Calculate the food supplies • • •

required?
• Check stock levels and order the food • • •

supplies required according to
organisational policies and
procedures?
• Collate recipes and other • • •

documents for team members?
• Brief the team on recipes and • • •

processes ahead of service?
• Oversee production processes to • • •

ensure that food was prepared safely
and hygienically?

ensure that workflow was adjusted to
maximise teamwork and ensure
efficiency?
• Oversee the production process to • • •

ensure that the production sequence of
food was controlled to enable smooth
workflow and minimise delay?
• Oversee production processes to ensure • • •

that all stages of preparation and
cooking are completed in a way which
ensured:
• quality of food items
• consistency of food items
• organisational standards were met
• food items matched the recipes and

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
menu descriptions provided?
• Complete a final check on food • • •

items before they were served,
stored or despatched from the
kitchen and organise for
adjustments to be made as
required? This must include:
• feedback from customers
• feedback from team members
• formal audit against organisational

standards
• taste tests
• visual inspection of presentation.
• Oversee the safe storage of food. • • •
• Debrief the team at the end of the • • •

service period?
• Task outcome: □ Satisfactory □ Not satisfactory
• Assessor signature: •
• Assessor name: •
• Date: •

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• Assessment Task: Option 2 – Workplace based

• Complete the following activities.
1. Carefully read the following information.
• • Successful completion of this unit requires that you demonstrate your skills
2. and knowledge in an operational commercial kitchen during 12 service periods.
It is important that you provide evidence that you completed each service period.
• We have provided you with a Student Logbook to help you.
• You will need to understand what a ‘service period’ is to ensure that you fulfil your
requirements. If you are still unsure, speak to your assessor before you get started.
• What is a service period?

• The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose
of assessment, service periods do not necessarily align with shift periods worked. For
example, a service period in a hospitality environment such as a restaurant may be a breakfast
service, lunch service or dinner service. A shift worked in a restaurant may incorporate one or
more of these service periods.
• So, you may work a shift that incorporates a breakfast service and a lunch service and
although this is one ‘shift’ worked, it may be used for two service periods. However, the two
service periods must be clearly defined and the start/set-up and finish/close of each service
period must be clearly identified.
• • • If you have selected Option 2, your assessment will take place in your
workplace.
• Below is a guide to the skills and knowledge which you must demonstrate when
you are overseeing a team for a service period. We have provided a number of
documents to assist you and you will find these in your Student Logbook.
• What do I need to demonstrate?
• During your 12 service periods, you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:
• interpreting recipes
• determining production requirements
• selecting food production processes
• ensuring that food preparation equipment is ready for use
• developing a kitchen workflow schedule
• developing a mise en place list
• developing a food preparation list
• calculating food supplies required
• checking stock levels and ordering food supplies
• following organisational policies and procedures

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• briefing your team for service

• overseeing your team’s production processes to ensure that:
o food is prepared safely and hygienically
o the kitchen workflow is adjusted to maximise teamwork and ensure
efficiency
o the production sequence of food is controlled to enable smooth workflow and
minimise delay
o all stages of preparation and cooking are completed in a way which
ensures:
- quality of food items
- consistency of food items
- organisational quality standards are met
o food matches the recipes and menu descriptions
• completing a final check on food items before they are served, stored or
despatched from the kitchen. This should include:
o feedback from customers
o feedback from your team members
o a formal audit against your organisational standards
o taste tests
o visual inspection of presentation.
• arranging for adjustments to be made to food as required
• overseeing the safe storage of food.
• During the 12 service periods, you must have:

• calculated and ordered food supplies for at least four of the following food
service styles:
o à la carte
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o festivals.
• Note: If your workplace does not provide an opportunity to meet this
requirement, speak to your assessor about accessing additional food
service styles in the RTO’s training kitchen.
• coordinated cooking operations within commercial time constraints for food
production processes which must include at least two of the following
categories:
o bulk cooking
o cook chill for extended life
ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
o cook chill for five-day shelf life

o cook freeze
o fresh cook.
How will I provide evidence?
• In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
service period, a logbook summary and a reflective journal. At the completion of
each service period you will need to:
• complete a reflective journal (a reflective journal provides an opportunity for you
to think about the service period – what went well, what would you do different
next time); it also helps you provide evidence for your assessment
• ask your workplace supervisor or trainer to sign the supervisor declaration
section at the end of the reflective journal.
• Your assessor will also visit you in your workplace to observe some of your
service periods and complete an observation checklist.
Tips for completing your Student Logbook
• Read through this assessment and your logbook before you get started and make
sure you understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
• Stay up to date! Complete a logbook entry at the end of each service period and
ask your workplace supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
• Most importantly, ask for help if you are having trouble!
•
•

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
7. Determine production requirements.
• • To ensure that your team has everything that they require for the service
period, you will need to:
• interpret the recipes which your team will be preparing for service and:
o determine the production requirements
o select the food production processes that you will be using
o ensure that the appropriate food preparation equipment is ready for use.
• A Service planning template has been provided to help you.
8. Organise and plan for food service.
• • To ensure that you are properly prepared for food service, you will need to
• Develop a kitchen workflow schedule. A Kitchen workflow template has been
provided to assist you. If your organisation has a standard workflow template, feel
free to use that instead.
• Develop a mise en place list. A mise en place list template has been provided to
assist you. If your organisation has a standard mise en place list template, feel free to
use that instead.
• Develop a food preparation list. A Food preparation list template has been provided
to assist you. If your organisation has a standard food preparation list template, feel
free to use that instead.
9. Order stock.
• • To ensure that you have sufficient ingredients and supplies for service,
• Interpret the recipes and specifications that you have been provided with to calculate
the quantities of commodities that you will require. A Food supplies template has
been provided. If your organisation uses a standard template for this purpose, feel
free to use that.
• Check stock levels and order and receive the food supplies required according to your
organisation’s policies and procedures (this can include transferring stock from your
organisation’s central storage to food preparation storage). Record this process in your
Reflective journal.

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
10. Brief your team.
• • Get together with your team and your assessor to go over your plans ahead of service.
Explain the recipes which you will be preparing and the processes that you will be
using. Provide them with copies of the recipes and any other documents that they will
need.
•
• Record this process in your Reflective journal.
11. Oversee production processes for service.
• • Now it’s time to put all of that planning and organising to work. Oversee your
team’s production processes to ensure that:
• all food is prepared safely and hygienically
• the kitchen workflow is adjusted to maximise teamwork and ensure efficiency
• the production sequence of food is controlled to enable smooth workflow and
minimise delay
• all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met.
• food items match the recipes and menu descriptions

• you complete a final check on food items before they are served, stored or
despatched from the kitchen and organise for adjustments to be made as required.
This must include:
o asking for customer feedback
o asking for feedback from team members
o conducting a formal audit (or check) against organisational standards
o taste tests
o a visual inspection of the presentation.
This includes checking on:
o the appearance and visual appeal
o the colour
o the consistency
o the moisture content
o mouth feel and eating properties
o the plate presentation

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
o the portion size
o the shape
o the taste
o the texture
• you oversee the safe storage of food

• you debrief your team at the end of service.
• • Complete a reflective journal for each food service period. Don’t forget to ask your
workplace supervisor or trainer to complete the declaration at the end of each
document.
12. Submit documents to your assessor
• • Finalise your Student Logbook. Ensure that all documents are clear and
complete. It should include the following completed documents for each of your
twelve service periods:
• Service planning template (either the one supplied or your organisation’s
equivalent)
• Kitchen workflow template (either the one supplied or your organisation’s
equivalent)
• Mise en place list template (either the one supplied or your organisation’s
equivalent)
• Food preparation list template (either the one supplied or your organisation’s
equivalent)
• Food supplies list template
• Reflective journal (endorsed by your workplace supervisor or trainer)
• Supporting documents relating to each shift not observed by your assessor – as a
minimum, the menu and recipes you used.
• Send or submit the completed logbook to your assessor.

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• Assessment Task: Option 2 Checklist
• Student’s name:
• Did the student: • Completed • Comments

successfully
?
• Ye • N •
s o
• Oversee 12 service periods? • • •
• During 12 service periods, calculate • • •

and order food supplies for at least four
of:
• à la carte
• set menu
• bulk cooking operations
• festivals
• buffet
• table d’hote
• functions and events?
• During the 12 service periods, • • •

coordinate cooking operations within
commercial time constraints for food
production processes in at least two
of:
• bulk cooking
• cook chill for extended life
• cook chill for five-day shelf life
• cook freeze
• fresh cook?
• Determine production • • •
requirements?
• Select the best food production • • •

process to ensure:
• nutritional value
• quality

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• structure?
• Ensure that the organisation had the • • •

appropriate food preparation
equipment ready for use?
• Develop a kitchen workflow • • •

schedule?
• Develop a mise en place list? • • •
• Develop a food preparation list? • • •
• Calculate the food supplies • • •

required?
• Check stock levels and order the food • • •

supplies required according to
organisational policies and
procedures?
• Collate recipes and other • • •

documents for team members?
• Brief the team on recipes and • • •

processes ahead of service?

ensure that food was prepared safely
and hygienically?

ensure that workflow was adjusted to
maximise teamwork and ensure
efficiency?
• Oversee the production process to • • •

ensure that the production sequence of
food was controlled to enable smooth
workflow and minimise delay?
• Oversee production processes to ensure • • •

that all stages of preparation and
cooking are completed in a way which
ensured:
• quality of food items
• consistency of food items
• organisational standards were met

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• food items matched the recipes and

menu descriptions provided?
•

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• Complete a final check on food • • •

items before they were served,
stored or despatched from the
kitchen and organise for
adjustments to be made as
required? This must include:
• feedback from customers
• feedback from team members
• formal audit against organisational
standards
• taste tests
• visual inspection of presentation.
• Oversee the safe storage of food. • • •
• Debrief the team at the end of the • • •

service period?
• Task outcome: □ Satisfactory □ Not satisfactory
• Assessor signature: •
• Date: •

ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813
• Final results record
• Student name: •
• Date: •
• Unit name: •
• Qualification •
name:
• Final assessment results
• Result
• Satisf • Unsatisfa • Did not

• Task • Type actory ctory submit
• Assessment • Student Logbook and • S • U • DNS

Task Assessor Observations
• Overall unit • • C • NYC •

results
• Feedback
•
□ My performance in this unit has been discussed and explained to me.
□ I would like to appeal this assessment decision.
•
• Student signature:
Date:
•
•
□ I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.
•
• Assessor signature:
Date:
ABN 47 625 911 293
Locations:
lOMoARcPSD|17344813

ABN 47 625 911 293
Locations:

Sithkop 005 Student Assessment Tasks 1

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Sithkop 005 Student Assessment Tasks 1

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Sithkop 005 Student Assessment Tasks 1

Food Microbiology (University of New South Wales)

StuDocu is not sponsored or endorsed by any college or university

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Assessment Task - Cover

Student name Sunil Kumar Kilambi

Student ID number SC2020234

Student signature sunilkumar

Assessment outcome S NS DNS Resubmission Y N

Student result response

Student signature sunilkumar

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Appendix C – Student assessment agreement

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Student assessment agreement

Do you have any specific needs that should be considered □ Yes ✓ No

If so, explain these in the space below.

Do you understand your rights to reassessment? ✓ Yes □ No

Student name Sunil Kumar Kilambi

Student ID number SC2020234

Student signature sunilkumar

Information for students..................................................................................................................................5

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Assessment for this unit

Preparing for assessment

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

• Assessment Task: Coordinate food

• Information for students

• Option 1: Training kitchen based

• Option 2: Workplace based

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

• Assessment Task: Option 1 – Training kitchen based

1. Carefully read the following information.

• What is a service period?

• What do I need to demonstrate?

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

• selecting food production processes

o the kitchen workflow is adjusted to maximise teamwork and ensure

o feedback from your team members

o a formal audit against your organisational standards

o visual inspection of presentation

• arranging for adjustments to be made to food as required

• During the 12 service periods, you must have:

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

o bulk cooking operations

o functions and events

• coordinated cooking operations within commercial time constraints for food

o cook chill for extended life

o cook chill for five-day shelf life

How will I provide evidence?

• Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

ABN 47 625 911 293

1. Determine production requirements.

o select the food production processes that you will be using

o identify food safety hazards and critical control points.

• A Service planning template has been provided to help you.

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

• Preparation: It is a famous dish in Australia prepared at a high flame using the

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

pesticides or machine oil, and physical hazards like containment of foreign

2. Organise and plan for food service.