S Mundra SITHKOP005 Student Logbook

SITHKOP005
COORDINATE COOKING OPERATIONS
STUDENT LOG BOOK

SITHKOP005 Coordinate cooking operations_ Student Logbook V1.0 1
You are expected to complete a reflective journal for each time that you cook as part of
About this Student Logbook your assessment for this unit. Try to think about the highlights of each service when you
are writing your reflection. You might also find the following questions useful:
This Student Logbook is where you will record evidence of the knowledge and skills
you have developed during your training for this unit. It also serves as a handy reference • What skills and techniques did I use?
guide on what you need to do during your assessment and how you should go about
• What policies and procedures did I follow?
doing it.
• How did I ensure efficiency, safety and quality?
Student details section • How did I ensure that my dishes met quality standards?
Fill in the table below: • What did I learn during the service and how might I apply it in future?
Student name: Srinivasa Rao Mundra • What might I do different next time?
Supervisor declaration
Name of RTO: Peach institute
Your workplace supervisor’s feedback forms an important part of the assessment process
and it is essential you have your supervisor complete their section of each of your
reflective journals and fill in the supervisor declaration after the summary section. Keep
Trainer/assessor name: Sonu Shah in mind that, if you are completing your assessment in your RTO’s training kitchen, your
trainer will be your workplace supervisor and should endorse your journal. Without their
endorsement, your Logbook will be incomplete and it is likely to be returned to you for
If this workbook is found, please contact me to return it using the details below:
resubmission.
Logbook summary
There are a number of requirements you must fulfil within your assessment process, so a
Logbook Summary has been provided. Make sure you keep this section up to date – it
will help you keep track of any outstanding requirements.
Completing your reflective journal What do I need to During your assessment for this unit, you will
demonstrate? be required to demonstrate a range of
SITHKOP005 Coordinate cooking operations_ Student 2

the skills and knowledge that you • cleaning and maintaining • measuring and using correct assessor and/or workplace
have developed during your course. equipment according to the amount of cleaning agents on supervisor.
These include: manufacturer’s instructions equipment
• Stay up to date! Complete a
• interpreting standard recipes • making minor logbook entry at the end of
and food preparation lists adjustments to each service period and ask
equipment your supervisor to do the
• confirming food production
(including oiling same. Providing organised,
requirements
and adjusting complete evidence forms part
• calculating ingredient blades) of your assessment.
amounts
• identify and report on any unsafe or • Stay in touch with your
• weighing and measuring faulty equipment (where applicable)
ingredients accurately assessor. Ask questions,
• rectify issues equipment within your raise issues, check in,
• selecting the knives required level of responsibility (where communicate.
for the food to be prepared applicable)
Most importantly, ask for help if you are
• selecting routine and • working safely and hygienically at having trouble!
specialised equipment and all times
utensils for the food to be
• working sustainably by
prepared minimising waste and using
• ensuring that food energy responsibly.
preparation equipment
safely assembled, clean Tips for completing
and ready for use this logbook
• using equipment safely and • Read through your
hygienically logbook before you get
• making precision cuts to started and make sure
prepare food that you understand
what you need to do. If
• using equipment according to
the manufacturer’s you are unsure, speak
instructions to your

What do I need to demonstrate?
Completing your reflective journal During your 12 service periods, you will be required to demonstrate a range of the
You are expected to complete a reflective journal for each of the 12 service periods you skills and knowledge that you have developed during your course. These include
complete for this unit. Try to think about the highlights of each service when you are overseeing your team to ensure that:
writing your reflection. You might also find the following questions useful:
• What skills and techniques did I use? • food is prepared hygienically and safely
• What policies and procedures did I follow? • the kitchen workflow is adjusted to maximise teamwork and
• How did I oversee my team to ensure efficiency, safety and quality? ensure efficiency
• the production sequence of food is controlled to enable smooth
• How did I ensure that my team’s dishes met quality standards?
workflow and minimise delay
• What did I learn during the service and how might I apply it in future?
• a clean and tidy work environment is maintained
• What might I do different next time?
• all stages of preparation and cooking are completed in a way which ensures:
o quality of food items

Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment process o consistency of food items
and it is essential you have your supervisor complete their section of each of your o organisational standards are met.
reflective journals and fill in the supervisor declaration after the summary section. Keep
in mind that, if you are completing your service periods in your RTO’s training kitchen, • food matches the recipes and descriptions
your trainer will be your workplace supervisor and should endorse your journal. Without • food items undergo a final check before they are served, stored or
their endorsement, your Logbook will be incomplete and it is likely to be returned to you despatched from the kitchen and adjustments made as necessary
for resubmission.
• food is stored safely.
Logbook summary
Tips for completing this logbook
There are a number of requirements you must fulfil within the 12 food service periods, so
• Read through your logbook before you get started and make sure that you
a Logbook Summary has been provided. Make sure you keep this section up to date – it
understand what you need to do. If you are unsure, speak to your assessor and/or
will help you keep track of any outstanding requirements.
workplace supervisor.
• Stay up to date! Complete a logbook entry at the end of each service period
and ask your 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!
Assessment schedule
Use this summary to keep track of your assessment for this unit.
Service Date of assessment Place Notes

1/12 15 / 03 / 2022 Kitchen workplace We prepared the logbook after service period.
Food
service Service Service Documents, reflective journal an
Logbook Summary period Date start time finish time endorsement completed
Use this summary to keep track of the food service periods and associated requirements ☐ Reflective journal (endorse
that you have completed. Speak to your assessor or workplace supervisor if there is a ☐ 2 of 12 15 / 03 / 7 AM 3 PM ☐ Service plan ☐
particular food service style or food production process that you are having trouble 2022
achieving. ☐ Mise en place list ☐
☐ Food supplies list
Use this summary to keep track of the food service periods and associated
☐ Reflective journal (endorse
requirements that you have completed. Speak to your assessor or workplace
☐ 3 of 12 16 / 03 / 7 AM 3 PM ☐ Service plan ☐
supervisor if there is a particular food service style or food production process that
2022
you are having trouble achieving.
☐ Mise en place list ☐
Food service periods ☐ Reflective journal (endorse
I have overseen at least 12 service periods. ☐ 4 of 12 16 / 03 / 7 AM 3 PM ☐ Service plan ☐
2022
f assessm ’ent, Service ☐ Mise en place list ☐
The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose o
in a hospitality
periods do not necessarily align with shift periods worked. For example, a ‘service period ☐ Food supplies list
vice. This might be
environment such as a restaurant may be a breakfast service, lunch service or dinner se different ☐ Reflective journal (endorse
rvice peri ods.
to a ‘shift’ worked in a restaurant which may incorporate one or more of these s
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.
Food
service Service Service Documents, reflective jour nal and supervisor
period Date start time finish time endorsement completed
☐ 1 of 12 15 / 03 / 7 AM 3 PM ☐ Service plan
2022
☐ Mise en place list
☐ Service plan ☐ ☐ Service plan ☐
11 of 12 18 / 03 / 7 AM 3 PM
2022
☐ Mise en place list ☐ Mise en place list ☐
☐ Food supplies list ☐ Food supplies list
☐ Reflective journal (endo ☐ Reflective journal (endorse
rsed by su pervisor)
☐ Service plan
☐ 12 of 12 18 / 03 / 7 AM 3 PM ☐ Service plan ☐
2022
☐ Mise en place list ☐ Mise en place list ☐
☐ Food supplies list ☐ Food supplies list
☐ Reflective journal (endo rsed by su ☐ Reflective journal (endorse
pervisor)
☐ Service plan
☐ Mise en place list

Food service styles
☐ Reflective journal (endorsDedurbinygsuthpeer1v2isofor)od service periods listed above, I have calculated and ordered
☐ Service plan food supplies for at least four of the following food service styles:
☐ Mise en place list Food service period Date Logboo

☐ Food supplies list ☐ à la carte 15 / 03 / 2022 4
☐ Reflective journal
rsed by supervisor)
(endo ☐ set menu 16 / 03 / 2022 5
☐ Service plan
☐ bulk cooking operations
☐ Mise en place list ☐ festivals

☐ Food supplies list ☐ buffet
rsed by supervisor)
☐ Reflective journal ☐ table d’hôte 16 / 03 / 2022 8
(endo ☐ functions and events 17 / 03 / 2022 7
☐ Service plan
☐ Mise en place list Food production categories

☐
5 of 12 16 / 03 / 7 AM 3 PM ☐ Reflective journal (endorsed by supervisor)
During the 12 food servi c e p eriods listed above, I coordinated cooking operations Supervisor name: John Will Position: Head
2 0 2 2 for food production processes in at least two of
within commercial time constraints
the following categories. My assessor observed me on these occasions and completed an Relationship to student (for example, head chef/shift supervisor etc): John Will
Assessor Observation Checklist.
7 AM 3 PM
☐ 6 of 12 16 / 03 /
2022 Date
Food ice Logbo o k e n tr y n u m b e r
serv period D u ri n g th e s e rv ic e s described in the student’s reflective journals that I have endorsed,
17 / 03 / the stude
☐ bu cooking 2022
5 • worked within the organisation’s policies and procedures
☐ cook chill for extended life • worked to a professional level in line with the kitchen’s usual roles and responsibilities
☐ 7 of 12 17 / 03 / 7 AM 3
☐ cook chill for five2-d0a2y2 life • oversaw their team’s production processes to ensure that:
shelf o food was prepared safely and hygienically
☐ cook freeze o the kitchen workflow was adjusted to maximise teamwork and ensure efficiency
☐ fresh cook 15 / 03 / o the production sequence of food was controlled to enable smooth workflow and
7 minimise delay
☐ 8 of 12 17 / 03 / 7 AM 3 PM o all stages of preparation and cooking were completed in a way which ensured:
2022 - quality of food items
- consistency of food items
- your organisation’s standards were met
9 of 12 - the food matched the recipes and menu descriptions
☐ 18 / 03 / 7 3 PM
2022 AM This needs to be completed in addition to the supervisor endorsement section of your
Sup visor Declaration Section
reflective journals. One copy has been provided in this logbook but you can make
er student: Please note, that one of these declarations must be completed
additional copies as needed.
Note workplace supervisor. If you completed all your shifts at the one venue
t☐hen w1o0uold s1u8bm/ 0it3o/ne. I7f yAoMur logbook3 cPoMntains entries from
different
you f 1o2nly s 2th0e2n2 please have each supervisor you work under complete
kitchen and venue
s your designated shifts. Please provide this page to your r at
e end of the completion of your required shifts.
one at
all e
th
Please provide any feedback to the student here:
The student properly followed the standard recipe in order to produce high quality food.
The student has permission to submit the information contained within the reflective journals
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Templates and reflective journals
SITHKOP005 Coordinate cooking operations_ 1

Service 1/12
We prepared mis en place within 10 minutes and we were required to serve
food within 30 minutes.
Service Planning Template • What do you need to consider regarding preparation of other items on
the menu?
Determine production requirements The quality of ingredients and cleanliness of equipment were required to be
considered.
Production requirements • Describe the organisational standards for the dishes which you will
Analyse the recipes that you and your team will be preparing for service and prepare. How will you ensure that they are met?
determine the following production requirements: We require to produce high quality food. We need to make sure that fresh
• Which food service style is most appropriate and why? and quality ingredient were used and the food is presented in eye appealing
presentation.
We prepared easy street chorizo tacos for this service period. We prepared
this dish for alacarte menu. The food is suitable to be served in American
style. The chef will arrange the food in plate and will be directly served in the
guest table. Food production processes
• What are the customer requirements for service? Are there any Describe the production processes that you and your team will use. How will
dietary requirements or special requests that you need to consider? these processes ensure that the nutritional value, quality and structure of
the food are maintained?
Customer asked for the quick service and food was served immediately. For
this service period, we did not get any request for dietary requirements.
• How many meals are required? Describe how you will ensure that
the correct number of meals are produced?
We were required to prepare 2 means and standard recipe provided us
guideline to ensure the accuracy in the number of meals to be produced.
• How will you manage portion control?
I will manage portion control by measuring the ingredients properly.
• What is the timeframe for mise en place and service?

The food will cooked using Frying method of cooking. The desired crispiness will In order to ensure cleanliness in the equipment, we will first wash and rinse all
be received using this method. The quality of food will be ensured by making the required equipment.
sure that it is not over fried as it will provide bad taste and texture.
Risk assessment
Describe the process that you will use to ensure that all of the equipment which
Describe any food safety risks, the critical control points and the strategies that
you and your team need is clean and ready for the service period.
you will reduce to reduce/remove the risks.
Yes, there was risk when the raw foods and cooked foods are stored close to
each other. In order to reduce risk, we stored raw foods and cooked foods
separately.
Food Supplies Template

Food supplies: Ingredient list
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates

Ingredient Qty Qty/serves Qty x serves req uired
Chorizo sausage link 1 pcs 0.5 pcs 2 pcs
Chipotle peppers 2 tbsp 1 tbsp 4 tbsp
Corn tortillas 4 pcs 2 pcs 8 pcs
Chopped onion 2 tbso 1 tbsp. 4 tbsp
Chopped fresh cilantro 2 tbsp 1 tbsp 4 tbsp

☐
Kitchen Workflow Template
☐
Kitchen Workflow Plan ☐

Develop a workflow schedule for you and your team. You can use the following
template or, if your organisation has a standard template, you are free to use ☐
that.
☐
Time Task Equipment
☐
☐ 8 AM Collect all the ingredients Skillet, bowl,
and equipment plate, spoon ☐
☐ 8.05 Take a bowl and combine Bowl ☐
AM chipotle peppers and
chorizo. ☐
☐ 8.07 Cook chorizo mixture in Skillet, plate ☐
AN heated skillet. Then
transfer to plate. ☐
☐ 8.13 Heat tortilla. Then stack Skillet ☐
AM tortillas over tacos. Fill in
with cilantro and onion. ☐
☐
☐
Workflow planning
Describe how your workflow plan will help you to maximise 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?
By following the workflow plan, we can ensure that all the ingredients are used
during the cooking process. I considered the factors such as time limit and
ingredients available.
Mise en place List Template

Describe how your mise en place list will help you to maximise your team’s
efficiency. What factors did you take into consideration when you developed your
Mise en place list plan? Did you liaise with other members of your team when developing the plan?
Activity and description Qty required Responsibility The mise en place helped to ensure that the cooking process is completed in
The utensils were cleaned. Kitchen assisstmanototh way. The cutting knife sharpness, the cutting size of the ingredients etc were considered
The ingredients were arranged in plates, bowls etc.
The onions were choppedKitchen assistant
2 tbsp Food precpoaorkation List Template
Food preparation list
Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template
Time Task Notes/Responsibility

☐ 8 AM Collect ingredient and utensils Cook
☐ 8.07
☐
☐
☐ Chop onions Coo
☐
☐
☐
☐
☐
☐

Food preparation planning
Describe how your food preparation plan will help you to maximise
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
The food preparation plan helps to ensure that the cooking is completed in
desired time. The mis en place and cooking methods were considered.
Reflective Journal Date: 15 / 03 / 2022 Did an RTO assessor observe Service:

this service? ☐ Yes ☐ No
Service completed at: Kitchen workplace Service start time: 7 AM Service finish time: 3 PM 1 of 12
Food service style: ☐ a la carte ☒ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival
Food preparation category: ☒ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook
Recipes prepared: Easy Chorizo Street tacos

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
I haves shown the skills like chopping the ingredients. I used frying method of cooking by following food safety policy and procedure. I learnt that the correct amount of oils are to
be maintained to ensure quality and taste of the cooked foods.
Supervisor Endorsement
Supervisor name: Vijay Chowdary Mukkapati Position: Head chef Signed:

Service 2/12
SITHKOP005 Coordinate cooking operations_ Student

21
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:
• Which food service style is most appropriate and why?
We prepared simple Mexican quinoa for this service period. The buffet service was appropriate for this dish
as we serve for large number of customer.
• What are the customer requirements for service? Are there any dietary requirements or special requests
that you need to consider?
There were no any special dietary requirement for this food.
• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
We prepared 5 serving meals. The measurements of ingredients in the recipe was followed to ensure that we
produce correct number of meals.
The portion control was done after calculating the portion requirement based on the number of customers to
be served.
We took 10 minutes during the preparation time and the food was completely cooked within half an hour.
• What do you need to consider regarding preparation of other items on the
menu? We considered the cleanliness of serving equipment and cooking
equipment.
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they
are met?
We required to make sure that the food looks food and the proper mixture of the ingredients should be clearly
seen when it is placed for display.
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
We used boiling method of cooking. In order to maintain quality and taste we ensured that the food is cooked in
accurate temperature.
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
First of all we will wash the equipment and visually check it for dusts and dirt to ensure the cleanliness of all the
equipment.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
We also required to use microwave method of cooking. Hence, we needed to ensure that the bowl that we were
using for this cooking process is microwave safe.

Calculate the ingredients and quantities that you and your team 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.
Ingredient Qty Qty/serves Qty x serves required

Water 2 cups 0.4 cup 10 cups
Quinoa 1 cup 0.2 cup 5 cups
Frozen corn and black bean 12 ounce 2.4 ounce 60 ounces

vegetable blend
Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time Task Equipment Notes/Responsibility

☐ 9 AM Take a sauce pan and Saucepan Cook
boil quinoa and water
in it. Simmer to make
quinoa tender.
☐ 9.15 Put the blended microwave Cook

AM vegetables in the
microwave safe
bowl and
microwave it.
☐
☐
☐
☐
Workflow planning
Describe how your workflow plan will help you to maximise 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?
The workflow plan clearly states the time for boiling method of cooking and microwaving method of cooking. It
helps to complete the cooking process in time.
Mise en place list
Activity and description Qty required Responsibility

Blend the vegetable (bean) 12 ounces Cook
Describe how your mise en place list will help you to maximise your team’s 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?
It helps to make sure that the ingredients are given required shape and size.
Food preparation List Template

Develop a food preparation list for you and your team. You can use the following template or, if your organisation

☐ 9 AM Blend the vegetables cook
☐ 9.05 AM Boil water and quinoa cook
☐ 9.20 AM Microwave the vegetables Cook
☐
☐
☐
Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
plan
It ensures that the different steps in the cooking process are completed within time limit. The cooking process and
ingredients list were considered.
Reflective Journal Date: D

t
Service completed at: Kitchen workplace Service start time: 7 AM S
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☒ bulk cooking oper
Food preparation category: ☒ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like
Recipes prepared: Simple
Mexican Quinoa
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality
future?)
I showed the skill required for using blender and microwave. The food hygiene policy was followed to ensure efficiency and quality.
Supervisor name: Vijay Chowdary Mukkapati Position: Head chef Signed

Service 3/12

35
requirements:
We prepared easy and quick halushki for this service period. The buffet service was best service style for this
food as it was prepared as bulk cooking.
The customer had requested to prepare low sodium food. Hence, we used low amount of salt for this dish.
We were required to prepare 6 meals. The ingredient list and its amount mentioned in the standard recipe
were considered to ensure that the correct number of meals are provided.
We manage portion control by properly measuring all the ingredients that are to be used during the cooking
process.
The time frame for mise en place is 10 minutes. And the time frame for service is 30 minutes.
• What do you need to consider regarding preparation of other items on the menu?
The time frame is needed to be considered regarding the preparation of other items on the menu.
are met?
The texture of food required to be soft and chewy. The dish is garnished by coriander or parsley.
We used boiling method of cooking for production of this dish. The boiling process helped to make the food soft
and chewy as it maintained the quality and structure of the food.
The equipment will be soaked in vinegar and water and then will be washed and dried properly before using
them. It will ensure the cleanliness of the equipment before using them.
Risk assessment
the risks.
As the customer had suggested to prepare low sodium food, we need to make sure that we use less salt as there
is risk for health consequences. The risk was reduced or removed by using less amount of salt.


Bacon 1 pound 0.16 pound 6 pound
Onion 1 dice 0.16 dice 6 dice
Egg noodles 1 package 0.16 6 package

package
Cabbage 1 head 0.16 head 6 head
Salt and pepper To taste



☐ 7 AM Cook bacon in skillet until crisp. Skillet Cook
Stir in onion and cook until
translucent.
☐ 7.15 Boil salt and water in pot and Pot cook
AM cook egg noodles in it.
☐ 7.20 Mix bacon mixture and noodles Pot Cook
AM and cook. Then season with salt
and pepper
☐
☐
☐
☐
Workflow planning
plan?
The work flow plan provides detail process to complete the cooking process. Hence, it maximises the efficiency.
The available equipment were considered.
Mise en place list

The bacons were chopped in to small 1 pound cook
pieces.
Mise en place helped to measure and arrange required ingredient. The quantity of ingredients were considered.


☐ 7 AM Chop bacons Cook
☐ 7 AM Cook bacon Cook
☐ 7.15 AM Cook noodles cook
☐ 7.15 AM Cook mixture of bacon and cook
noodle
☐
☐
☐
plan?
It briefly provided the list of main tasks during the cooking process. The factors such as cooking method were
considered.
Reflective Journal Date: 16 / 03 / 2022 D

t
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☒ bulk cooking oper
Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☒ cook chill for five-day shelf like
Recipes prepared: Easy and quick halushki
future?)
The skill like chopping and cutting were shown. The food hygiene process were followed for ensuring efficiency, safety and quality.
I using boiling method of cooking.
Supervisor name: Vijay Chowdary Mukkapati Position: head chef Signed

Service 4/12

49
requirements:
The American service style was appropriate for the food service.
The customer was Islamic. Hence, we were required to follow religious dietary requirement.
• How many meals are required? Describe how you will ensure that the correct number of meals are
produced? We were required to prepare 10 meals.
The information provided in the standard recipe were studied for managing control of portion.
The time for preparation was 5 minutes and time for service was 40 minutes.
menu? The freshness of ingredient was considered.
are met?
The food is provided with noodles as accompaniment alongside this dish. We will arrange the accompaniment
nicely on the plate to ensure that the standards are met.
We used roasting method of cooking. It helped the dish to receive the desire texture.
The equipment will be cleaned before and after each use to ensure cleanliness.
Risk assessment
the risks.
The food were required to be cooked in accurate temperature for safety. Hence we maintained the temperature of
oven at 425 degree F for safety.


Chicken thighs 5 pound 0.5 pound 10 pound
Adobo seasoning 2 tbsp. 0.2 tbsp. 20 tbsp.
Olive oil 1 tbsp. 0.1 tbsp. 10 tbsp.



☐ 9 AM Brush olive oil in Brush cook
chicken and sprinkle
with adobo
seasoning
☐ 9.05 Roast chicken Oven cook
AM
☐
☐
☐
☐
Workflow planning
plan?
The workflow plan provides the steps and equipment to be used for cooking the dish as it maximises the
efficiency. The ingredients are considered while developing plan.
Mise en place list

Brush olive oil in chicken. 5 pound Cook
It helped to prepare the chicken for roasting and roasting process was smooth. The amount of oil to be used was
considered.

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has
a standard template, you are free to use that.
☐ Time Task Notes/Responsibility
☐ Brush olive oil in chicken. Cook Cook
9 AM
☐ 9 AM Sprinkle seasoning in Cook
chicken
☐ 9.05 AM Roast chicken Cook
SITHKOP005 Coordinate cooking operations_

5
5
plan
The food preparation plan includes how to prepare the chicken before roasting so that the cooking process is
smooth and efficient. The quantity of the ingredients were considered.

t
Food service style: ☒ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking oper
Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like
Recipes prepared: Roasted chicken thighs.
future?)
I showed roasting method of cooking. The cleanliness of equipment were ensured to confirm quality, and safety. I learnt that the
bru roasting them.

6
Service 5/12

62
requirements:
American service style was appropriate as we prepared dish to be served by the server on the customer’s
table.
The customer required food to be presented nicely. There were no any dietary requirements for this food.
produced? 6 meals were required for this service period.
The timeframe for mise en place was 10 minutes and timeframe for service was 40 minutes.
menu? We need to consider the amount of ingredient available in the stock.
are met?
The appearance of the dish should be dark brown and the sauce are to be provided over the food for serving
according to the organisational standards.
The grilling method of cooking process was followed to provide the food desired texture and colour.
The equipment will be washed before and after each uses to ensure cleanliness.
Risk assessment
the risks.
The food should be cooked at 145 degree F. Hence, the food thermometer is used to reduce the risk of food not
being cooked at appropriate temperature.


Ketchup 1 / 2 cup 0.05 cup 3 cups
Honey 2 tbsp. 0.33 tbsp. 12 tbsp.
Soy sauce 2 tbsp. 0.33 tbsp. 12 tbsp.
Pork chops 6 ounce 1 ounce 36 ounce



☐ 10 AM Whisk soy sauce, Bowl Cook
garlic, honey and
ketchup in bowl.
☐ 10.05 Sear pork chops. Knife, fork cook
AM Brush the prepared
glaze on pork.
☐ 10.08 Grill the pork. Grill Cook
AM
☐
☐
☐
☐
Workflow planning
plan?
The workflow describes the step by step method for cooking pork using grilling method. Hence, it helps to
maximise efficiency.
Mise en place list
Whisk soy sauce, garlic, honey 1 / 2 cup Cook
and ketchup in bowl.

Sear pork chops. Brush the Cook
prepared glaze on pork.
It help to prepare the pork before grilling which helps to make the grilling process more efficient. The amount of
pork and glaze to be used were considered.


☐ 9 AM Prepare glaze Cook
☐ 9.05 AM Sear pork Cook
☐ 9.07 AM Brush glaze on pork Cook
☐ 9.10 AM Grill the pork Cook
☐
☐
plan.
The preparation plan describes the way for preparing the pork before grilling. It also provides the information about
the steps by steps method in cooking process to make the cooking process more easy and smooth.

t
Food service style: ☒ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking oper
Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☒ cook chill for five-day shelf like
Recipes prepared: Honey garlic pork chops
future?)
Skills shown:
• Chopping pork
• Grilling pork
Policy followed:
• Food safety policy
Steps for maintaining quality and safety

• Checked freshness of ingredients.
Supervisor name: Vijay Chowdary Mukkapati Position: Head Chef Signed

Service 6/12

74
requirements:
We prepared scrambled eggs for this service period. The American service style was appropriate as we
prepared dish for Ala carte menu.
There were no any specific dietary requirement or special request that we were required to prepare for the
customer.
We were required to prepare only one meal. The accurate amount of ingredients were used to ensure that the
correct number of meals are produced.
The accurate amount of ingredients were used to manage portion control.

• What is the timeframe for mise en place and
service? Time for mise en place – 5 minutes
Time for serving – 10 minutes
The cooking time and methods needs to be considered regarding preparation of other items on the menu.
are met?
The dish should be soft. The cheddar cheese should be used for garnish to meet the organizational standards.
The frying method is used for cooking this dish. We need to stir continuously until set during the cooking process in
order to maintain quality and structure.
The equipment will be checked for dirt or dust and will be washed before using them to ensure cleanliness.
Risk assessment
the risks.
The food should be stirred continuously to maintain the texture and shape. Hence, it should be
considered to prevent from risk related with quality of food.


Eggs 2 pcs 2 pcs 2 pcs
Sliced cheddar cheese 2 tbsp. 2 tbsp. 2 tbsp.
Sliced ham 2 thin 2 thin 2 thin
Heavy whipping cream 1 tsp. 1 tsp. 1 tsp.
Butter 1 / 2 tsp. 1 / 2 tsp. 1 / 2 tsp.



☐ 8 AM Take a bowl and Bowl cook
whisk eggs in it.
☐ 8.05 Mix in cheddar Bowl Cook
AM cheese, heavy
cream and ham in
the whisked egg.
☐ 8.05 Take a skillet and Skillet Cook
AM heat butter. Then
pour egg mixture
and cook
☐

7
☐

8
Workflow planning
plan?
The work flow described the step by step method to prepare egg mixture and fry eggs. Hence, it helps to maximise
efficiency. The cooking method were considered for developing this plan.

8
Mise en place list

2 pcs cook
Take a bowl and whisk eggs in it.
Mix in cheddar cheese, heavy 4 tbsp. Cook

cream and ham in the whisked
egg.
After the preparation of mise en place, the only cooking method is remaining. It assists in the cooking process. The
ingredients and equipment required were considered.


☐ 8 AM Prepare egg mixture. Cook
☐ 8.05 AM Fry the eggs Cook
☐
☐
plan
The food preparation lists the two major tasks to prepare the food. That is preparing egg mixture and frying eggs. It
helps to develop the concept for cooking this dish which helps to maximise the efficiency.

t
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☒ set menu ☐ bulk cooking oper
Recipes prepared:
Scrambled eggs
future?)
I used the cooking technique of frying method of cooking. I made sure that the egg I selected was clean and fresh in order to ensure
one of the easiest and quick dish to be served in set menu.

SITHKOP005 Coordinate cooking 85
Service 7/12

86
requirements:
We prepared black bean breakfast bowl for this period. The American service style was suitable for serving
this dish.
We were requested to make the food less oily. Hence, we used minimum amount of oil while preparing this
food.
produced? We produced this meal for 2 servings.
We managed portion control by calculating the amount of ingredient to be used based on the serving number.
• What is the timeframe for mise en place and
service? Time frame for mise en place – 10 minutes
Time frame for cooking – 15
minutes Total time for serving –
25 minutes.
The quality and freshness of the ingredients are considered for the preparation of other items on the menu.
are met?
The dish is served in clean ceramic pot to meet the organizational standards.
Two cooking process were used during the production of food. In order to get the desire quality and structure, egg
was fried and black beans were microwaved.
Only well washed equipment were used during the cooking procedure. All the equipment were cleaned before and
after using them.
Risk assessment
the risks.
Egg is one of the high risk food. Hence, while selecting an egg, we considered the factors like cleanliness,
freshness etc.


Olive oil 2 tbsp. 1 tbsp. 4 tbsp.
Eggs 4 pcs 2 pcs 8 pcs
Black beans 15 ounce 7.5 ounce 30 ounce
Avocado 1 pcs 0.5 pcs 2 pcs
Salsa 1 / 4 cup 0.12 cup 0.50 cup
Salt To taste
Ground pepper To taste



☐ 10 AM Cook eggs in Small pan Cook
heated olive oil
☐ 10.05 Microwave black Microwave safe bowl Cook
AM bean
☐ 10.07 Take 2 bowls and Bowl, spoons Cook
Am divide warmed black
beans on them. Top
both of them with
scrambled eggs, salsa
and avocado, season
with salt and pepper.
☐
☐
☐
Workflow planning
plan?
The work flow plan provided detail about cooking eggs and black beans and the way for mixing them in a
bowl before topping. It helps to ensure efficiency. The amount of ingredients are considered.
Mise en place list

Slice avocado 1 pcs Cook
Beat eggs 4 pcs Cook
Mis en place helps to maximise efficiency as all the required ingredients like beans, eggs are already measured,
prepared and arranged before beginning with the cooking process. The required shape and size of the ingredients
were considered.


☐
☐
plan
Reflective Journal Date: 18/3/22 D

t
Service completed at: Kithcen workplace Service start time:7 am S
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking oper
Recipes prepared:
future?)

Student Logbook V1.0
Service 8/12

97
requirements:

are met?
Risk assessment
the risks.




7am 3pm Deep fryer, knife
☐
☐
Workflow planning
plan?
Mise en place list


☐
☐
plan

t
Service completed at: wrokpalce Service start time:7am S
Recipes prepared:
future?)
Supervisor name: Vijay chowdary Mukkapati Position: Head chef Signed

Service 9/12

10
requirements:

are met?
Risk assessment
the risks.




☐
☐
Workflow planning
plan?
Mise en place list


☐
☐
plan
Reflective Journal Date: 19/3//22 D

t
Service completed at: kitchen workplace Service start time: 7am S
Recipes prepared:
future?)
Supervisor name: vijay chowdary mukkapati Position: Head chef Signed

Service 10/12

11
requirements:

are met?
Risk assessment
the risks.




☐
☐
Workflow planning
plan?
Mise en place list


☐
☐
plan

t
Service completed at: Service start time: 7am S
Recipes prepared:
future?)
Supervisor name: Vijay chowdary mukkapti Position: head chef Signed

Service 11/12

12
requirements:

are met?
Risk assessment
the risks.




☐
☐
Workflow planning
plan?
Mise en place list


☐
☐
plan
Reflective Journal Date: D

t
Service completed at: kitchen work place Service start time: 7am S
Recipes prepared:
future?)
Supervisor name: Vijay chowdarymukkapati Position: head chef Signed

Service 12/12

13
requirements:

are met?
Risk assessment
the risks.




☐
☐
Workflow planning
plan?
Mise en place list


☐
☐
plan
Reflective Journal Date: 20/3/22 Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No
Service completed at: Service start time: 7am Service finish time: 3pm 12 of 12
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival
Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
Supervisor name: vijay chowdary mukkapati Position: head chef Signed:
SITHKOP005 Coordinate cooking operations_ Student Logbook V1.0 176

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SITHKOP005

COORDINATE COOKING OPERATIONS

STUDENT LOG BOOK

SITHKOP005 Coordinate cooking operations_ Student 2

SITHKOP005 Coordinate cooking operations_ Student 3

o quality of food items

Service Date of assessment Place Notes

☐ Mise en place list

☐ Mise en place list Food service period Date Logboo

☐ Mise en place list ☐ festivals

☐ Mise en place list Food production categories

SITHKOP005 Coordinate cooking operations_ 1

I will manage portion control by measuring the ingredients properly.

• What is the timeframe for mise en place and service?

Food Supplies Template

SITHKOP005 Coordinate cooking operations_ 1

Chorizo sausage link 1 pcs 0.5 pcs 2 pcs

Chipotle peppers 2 tbsp 1 tbsp 4 tbsp

Corn tortillas 4 pcs 2 pcs 8 pcs

Chopped onion 2 tbso 1 tbsp. 4 tbsp

Chopped fresh cilantro 2 tbsp 1 tbsp 4 tbsp

SITHKOP005 Coordinate cooking operations_ 1

Kitchen Workflow Plan ☐

Mise en place List Template

Time Task Notes/Responsibility

SITHKOP005 Coordinate cooking operations_ 1

Reflective Journal Date: 15 / 03 / 2022 Did an RTO assessor observe Service:

SITHKOP005 Coordinate cooking operations_ 1

Supervisor name: Vijay Chowdary Mukkapati Position: Head chef Signed:

SITHKOP005 Coordinate cooking operations_ 1

SITHKOP005 Coordinate cooking operations_ Student

Determine production requirements

Food production processes

Food supplies: Ingredient list

Ingredient Qty Qty/serves Qty x serves required

Quinoa 1 cup 0.2 cup 5 cups

Frozen corn and black bean 12 ounce 2.4 ounce 60 ounces

Kitchen Workflow Plan

Time Task Equipment Notes/Responsibility

☐ 9.15 Put the blended microwave Cook

Mise en place list

Activity and description Qty required Responsibility

Food preparation List Template

Food preparation list

Time Task Notes/Responsibility

Reflective Journal Date: D

Supervisor name: Vijay Chowdary Mukkapati Position: Head chef Signed

SITHKOP005 Coordinate cooking operations_ Student

Determine production requirements

Food supplies: Ingredient list

Ingredient Qty Qty/serves Qty x serves required

Onion 1 dice 0.16 dice 6 dice

Egg noodles 1 package 0.16 6 package

Salt and pepper To taste

Kitchen Workflow Plan

Time Task Equipment Notes/Responsibility

Mise en place list

Activity and description Qty required Responsibility

Food preparation list

Time Task Notes/Responsibility

Reflective Journal Date: 16 / 03 / 2022 D

Supervisor name: Vijay Chowdary Mukkapati Position: head chef Signed