SITHKOP005 - Coordinate Cooking Operations Student Guide

SIT40516- Certificate IV in Commercial Cookery
SITHKOP005- Coordinate cooking operations

Student Assessment Guide
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6,Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown,NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
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ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHKOP005- COORDINATE COOKING OPERATIONS
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff

Name:
Date:
Signature:
ASTRAL SKILLS INSTITUTE

================================= OF
Tear Here AUSTRALIA
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ABN: 80 600 951 264RTO: 41322CRICOS:
Students must retain this as a Record of Submission.
Assessment Handed On:
Unit Code & Description: SITHKOP005- COORDINATE COOKING OPERATIONS Page No:
ASTRAL INSTITUTE Student

Assessment Received by
ASTRAL INSTITUTE Staff Name: ………………... Student ID: .................................................................

……..............……...……...
Signature: …………………………...……...……...…………..…... Student Signature: ….………………………………………..…….
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ABOUT THIS BOOKLET
This assessment booklet and tool has been designed for students undertaking face to face mode
of study to provide information before students take assessments and contains assessment tools
to assess the skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online or work
based.
Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessments information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout the unit to achieve the
competency. It includes:
 Application of the unit of competency.

 Purpose of assessment.
 Elements, performance evidence and knowledge evidence requirements of the unit.
 Conditions, context, required resources and location of the assessment.
 Assessment tasks.
 Outline of evidence to be collected.
 Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.
ASTRAL SKILLS
PART 2: Assessment INSTITUTE
tasks: OFthe
This part contains AUSTRALIA
information to successfully undertake the
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assessment task. In each assessment task, students will find the following information:
Level-6,Suite
Task instructions.
6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Release Date: September 2019
Campbelltown,NSW 2560. +000 12345 6789 www.astralskillsinstitute.com
 Role play / Practical Demonstration information. Page No:
 Information on resources required, where applicable

 Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
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PART 1
Assessment Information

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Application of the unit of competency:
This unit 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.
Food production can be for any type of cuisine and food service style. It covers Asian cookery,
patisserie products and bulk-cooked foods.
The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs,
educational institutions, health establishments, defence forces, cafeterias, residential caterers, in
flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others
including senior chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at

the time of publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHKOP005- COORDINATE
COOKING OPERATIONS
Elements
Elements Elements Title
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1 Plan food production requirements.
2 Level-6,Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Organise
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availability of supplies for food production
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3 Coordinate kitchen operations.
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4 Monitor the quality of kitchen outputs.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this
unit in the context of the job role, and:
 supervise food production processes and monitor and report on the quality of kitchen
outputs for a minimum of twelve complete service periods (shifts) including:
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 development of:
 kitchen workflow schedules
 mise en place lists
 food preparation lists
 calculating and ordering food supplies for at least four of the types of food service
styles listed in the knowledge evidence
 coordinate cooking operations within commercial time constraints for food production
processes, which must include at least two of the following categories:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
 for at least three of the hospitality and catering organisations detailed in the unit’s application:
 comprehensive details of food production processes for:
 receiving
 mise en place
 preparing or cooking
 post-cooking storage
 reconstitution
 re-thermalisation
 serving
 critical control points in food production where food hazards must be controlled
 menus and recipes for items produced in performance evidence
ASTRAL
 indicators SKILLS INSTITUTE
of quality food products: OF AUSTRALIA
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appearance
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 moisture content
 mouth feel and eating properties
 plate presentation
 portion size
 shape
 taste
 texture
 types of food service styles:
 à la carte
 buffet
 set menu
 table d’hôte
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 bulk cooking operations
 functions and events
 festivals
 use of designated decorations, garnishes or sauces
 types of food production systems and their characteristics for different production methods
specified in the performance evidence
 range of formats and content for:
 mise en place plans
 food preparation lists.
Context and conditions for assessments:

To comply with the assessment condition of this unit:

ASTRAL INSTITUTE will conduct practical assessment for this unit inits Commercial
Kitchen Located at Kogarahwith serving internal staff and students as customers.
 Kitchen has access to all kinds of small and large equipment mentioned in this unit and
access to industry-realistic ratios of kitchen staff to customers; this includes
 ASTRAL INSTITUTE students working in kitchen during the assessment process to
the individual who is coordinating them throughout food production periods; or
 Fellow students and assessor who participate in role of staff and customer in
practical assessment in ASTRAL INSTITUTE Kitchen
 Access to range of documents and equipment found in commercial Kitchen
(Please refer Appendix1 at the end of this assessment tool for detailed list of
assessment resources).
 Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at
location identified at timetable.
 All ASTRAL INSTITUTE assessor those are assessing this unit will have TAE40110
Certificate IV in Training and Assessment or its successor and will meet requirements
identified in Standards for RTOs 2015 and also achieved the Certificate III in Commercial
ASTRAL
CookerySKILLS INSTITUTE
or Certificate IV in Commercial OF AUSTRALIA
Cookery andhave worked in industry for at least
three years where they have applied
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Resources Required:
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The assessor will ensure that assessment is conducted in a safe environment and you have
access to the following resources for the unit.
- Computers with access to internet and printers.
- DIDASKO learner guide for unit SITHKOP005.
- Access to ASTRAL INSTITUTE training Kitchen with access to equipment and documents
defined in conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
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Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students
with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet
Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of
Evidence (authentic, current, sufficient and valid) prior to entering results into the competency
record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent
(NYC) after two reassessments in a unit of competency student will be required to repeat the
unit as per the scheduled delivery of the course. For further details, refer to ASTRAL INSTITUTE
Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have
all the required skills and knowledge for this unit.
Assessment tasks Assessment description Due date Location of

assessment
Assessment Task You are required to choose the correct option(s) Needs to be
1 (AT1) – from the choices given for the questions and completed in
Knowledge Test short answers. You must present your the classroom
assignment in a clear and professional manner.
ASTRAL SKILLS
You will INSTITUTE OF AUSTRALIA
be given 3 hours to complete this task.
AssessmentABN: 80 600
Task 951 264RTO:
This 41322CRICOS:
is Practical Demonstration in ASTRAL Needs to be
2Level-6,Suite
(AT2)6.01/138
– Queen
INSTITUTE
Street, kitchenwhere
+000 12345you
6789 supervise food
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Campbelltown,NSW 2560.production processes+000and monitor
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Date: September 2019
Demonstration the quality of kitchen outputs for a minimum of INSTITUTE

twelve complete service periods (shifts). Kitchen
You are also required to calculate and order food
supplies for at least four of the types of food
service.
You must also coordinate cooking operations
within commercial time constraints for food
production processes.
This will be done over Twelve(12) sessions of
four(4) hours each.
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Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient,
current and authentic.
Assessment Task 1  Completed knowledge test with questions answered and submit
(AT1) – Knowledge to your assessor electronically or paper-based.
Test  Complete and sign the cover sheet for assessment task.
 Completed Production plan for each Practical Demonstration

Assessment Task 2 Session including kitchen workflow schedules, mise en place lists,
(AT2) – Practical food preparation list and recipe cards. (Total 12)
Demonstration  Ordering sheets for each session
 Completed and signed cover sheet for the assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
 Your assessor will mark the submitted assessment, provide feedback to you and complete
ASTRAL the comments
SKILLS section against each task,
INSTITUTE OFwhere applicable.
AUSTRALIA
 ALLABN: tasks
80 must
600 951be completed
264RTO: in legible English. It is preferred that the tasks submitted for
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assessments are typed and that
Level-6,Suite 6.01/138 Queen Street,
they are legible and
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clear, if handwritten.
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Campbelltown,NSW submit all assessments on or
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per the training plan.
 Extensions for individual assessment tasks may be negotiated in specific circumstances
with your assessor/trainer. However, you need to provide genuine evidence/documents
when seeking an extension (e.g. extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due
date. Extensions must be confirmed by the trainer in writing.
 You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment. Your assessor will let you know if this is the
case.
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 Unless the assessment task specifically allows working in pairs or group activities such as
brainstorming, you must submit your own original work and must not copy the work of
other students. Plagiarism is unacceptable.
 You can submit your assessment tasks through the learning management system or hand
in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on
the student assessment record sheets and LMS/student management system and all results will
be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
ASTRAL INSTITUTE will securely retain all completed student assessment items for each student
for a period of six months from the date on which the judgement of competence for the student
was made.ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF
certification documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained
properly. And a hard copy will be submitted to student administration for filing along with the
evidence.
The assessor will ensure that the student records are securely retained in accordance with the
ASTRAL INSTITUTE record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
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There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent
(requires more training and experience).
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You will be awarded C = Competent on completion of the unit when the assessor is satisfied that
you have completed all assessments and have provided the appropriate evidence required to
meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will
receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance
with the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
For assessment task:

There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks you will be marked Satisfactory, if
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you have completed the task successfully, submitted all evidence and satisfied the assessment
criteria and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or
does not meet the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two
further opportunities for re-assessment at a mutually agreed time and date. For further details,
refer to the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress
Policy. As this is a competency based program, the assessment continues throughout the
program until you either achieve Competency in the assessment tasks or a further training need
is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can see your results or attendance progress by logging in to the Learning Management
System at any time or you can request a copy of your records by contacting the student
administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at
any time from the assessor.
Reasonable adjustments and special learning needs:

ASTRAL INSTITUTE works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
ASTRAL SKILLS
industry experience, INSTITUTE
language, OF AUSTRALIA
numeracy or digital literacy issues.
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Where pre-training interviews and assessments reveal that a student may require special
Level-6,Suite 6.01/138 Queen Street,
or where, after enrolment, it+000 12345 6789 info@asia.edu.au Version 1.0
support
is made apparent that
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the student requires special
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support,
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reasonable adjustments will be made to the learning environment, training delivery, learning
resources and/or assessment tasks to accommodate the needs of the student. An adjustment is
reasonable if it can accommodate the student’sneeds, while also considering factors such as the
student’s views, the potential effect of the adjustment on the student and others and the costs
and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record.

b. Benefit the student.
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c. Maintain the integrity of the competency standards and course requirements as
stipulated in the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and
sentences.
Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In
the first instance, you are encouraged to appeal informally by contacting the assessor and
discussing the matter with them. If you are dissatisfied with the outcome of such discussion, you
may appeal further to either the course coordinator and/or Head of Department. If you are still
dissatisfied, you may appeal formally and in writing to have the result reviewed. For more
information, refer to the Assessment Policy and the Complaints and Appeals Policy and
Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment.During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. IfSKILLS
ASTRAL the assessment activities mightOF
INSTITUTE impact on your safety or that of others, the
AUSTRALIA
assessor will
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80 600 assessment immediately.
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Plagiarism, Queen
cheating andStreet,
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ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of
plagiarism and cheating is treated on a case by case basis and the consequences for students
engaging in such practices may include failure of the assessment or unit or exclusion from the
course. For more information, refer to ASTRAL INSTITUTE’s Assessment Policy.
Assessor feedback:
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Assessors will provide feedback on the assessment that you have submitted. This can identify
your strengths and weaknesses or be an overall comment on your submission. A copy of the
feedback along with your submission will be given to you and you must keep a copy of it
throughout the completion of the course.
Student Declaration:
I .............................................................................. (Student Name)have read and understood

the information provided above and accept that any act of plagiarism and academic dishonesty
may have penalties including cancellation or suspension of my enrolment with ASTRAL
INSTITUTE. I further declare that:
 All assessment work submitted for this unit competency is my own original work and
plagiarism and collusion has not occurred.
 Assessment work has not been copied or submitted for any other unit/course.
 I have taken proper care and effort to ensure my work has not been copied by another
person.
 I have retained a copy of this assessment for my own records in the event I must reproduce
my work.
 I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
ASTRAL SKILLS
Student signature: INSTITUTE OF AUSTRALIA
............................................................... Date: ....../....../.......
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PART 2
Assessment tasks

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Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHKOP005- COORDINATE COOKING OPERATIONS
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
ASTRAL SKILLS
this work has been INSTITUTE
correctly acknowledged. I haveOF AUSTRALIA
made a photocopy or electronic copy or
photographABN:
of my assessment task, which I can
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Assessor Student
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I have received, discussed and accepted my
I declare that I have conducted a fair, valid, result as above for this task and I am aware of
reliable and flexible assessment with this student, my appeal rights.
and I have provided appropriate feedback. I
also declare that I have undertaken the
indicated assessment integrity checks
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: ........................................................
Signature: .......................................................
Date: ................................................................
Date: ..............................................................
Assessment task 1: Knowledge Test

Required documents and equipment:
- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- ASTRAL INSTITUTE Learners’ resources for the unit SITHKOP005- Coordinate cooking
operations (organised by the trainer).
- Learner’s notes.

Instructions for students:
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This assessment
Level-6,Suite 6.01/138will beStreet,
Queen conducted in+000
the12345
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resources listed above.
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You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment

- Recommended date for assessment: [Trainer to provide]
- Access all resources mentioned in required resources either printed copies or access via the
internet.
- Time required for assessment: 3 hours
- You must:
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o Answer all the questions satisfactorily to be deemed competent.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question and short answers
listed in Knowledge test.
- Completed and signed cover sheet for assessment.
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
1. You run a production kitchen preparing food for a number of health facilities and catering
businesses. Where can you find information to help you determine food production
requirements?
(a) Standard recipes.
(b) Terms and conditions of service contracts with clients.
(c) Organisational policies and procedures on kitchen job responsibilities and task
allocation.
(d) Manufacturer’s instructions and workplace procedures.
ASTRAL
2. SKILLS
How does the bulkINSTITUTE OF system
cooking production AUSTRALIA
maintain the quality, structure and
nutritional
ABN: 80 value
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(a) 6.01/138
Level-6,Suite As food items
Queen are not frozen
Street, or 6789
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off-site, food maintains itsVersion
structural
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(b) As food is prepared in larger quantities, it is easier to maintain production standards.

(c) The type and quality of ingredients and production outcomes can be controlled on-
site.
(d) The use of appropriate large-scale cooking equipment helps to maintain quality,
structure and nutritional value.
3. What production system would you choose if your kitchen prepares food for a restaurant
or hotel dining area offering an à la carte menu and seats 80 customers?
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(a) Fresh cook.
(b) Bulk cooking.
(c) Cook-chill.
(d) Cook-freeze.
4. What is one factor you must consider when selecting recipes for production in any type of
kitchen environment?
(a) Availability of equipment both on- and off-site.
(b) The skill level, capabilities and experience of the kitchen team.
(c) Budgets and customer retention levels.
(d) Availability of planning documentation and processes.

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5. What are you trying to achieve when preparing a workflow schedule?
(a) Allocation of duties to individual team members so service of menu items is fast and
efficient.
(b) Meeting of individual customer requests and production schedules.
(c) Consistency in preparation and production of food and menu items.
(d) Efficient prioritisation, sequencing and allocation of tasks.
6. Would a catering assistant preparing ingredients for a buffet salad bar need a food
preparation list?
(a) Yes. Everyone needs a food preparation list, even the waiters and bar staff.
(b) Yes. They are preparing pre-determined quantities of food to meet production
requirements.
(c) No. They are part of the service team, not the kitchen and therefore don’t need a
preparation list.
(d) No. Their tasks are not complex enough to justify a preparation list.
7. What factors must you consider when calculating food supplies for a production period?
(a) Number of portions, which includes requirements for single or multiple service
periods.
(b) The length of the production period and any deadlines.
(c) Number of portions to be prepared, customer dietary needs and service procedures.
(d) Requirements of mise en place plans and workflow schedules.
8. Why should you check existing stock levels before preparing orders for food supplies?
ASTRAL SKILLS
(a) The INSTITUTE
quantity and quality of stockOF AUSTRALIA
on hand determines your ability to prepare menu
items.
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(b) 6.01/138
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Queen levels
Street, determine whether you
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(c) Physical stocktakes give accurate figures of stock on hand so you can adjust orders to
compensate for theft and stock deterioration.
(d) The type and quantities of items ordered can be adjusted to maintain freshness and
quality.
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9. Which method of ordering stock is often used in organisations that have a central stores
area?
(a) Ordering direct from suppliers on a just-in-time basis.
(b) Ordering through a decentralised stock ordering system.
(c) Personally, purchasing food supplies through an inspection and quality selection
process.
(d) Using requisitions to order stock from central storage for transfer to food production
storage areas.
10. What is one method you can use to supervise and monitor food safety standards during a
production period?
(a) Monitor food supplies and set minimum specifications.
(b) Monitor critical control points.
(c) Supervise and train food preparation staff in food safety procedures.
(d) Send food samples to off-site laboratories for testing.
11. How can you determine if the kitchen’s workflow needs to be adjusted during production?
(a) Liaising with clients and supervisors about food quality standards.
(b) Being involved in the food production process yourself; i.e., getting your hands dirty.
(c) Using formal and informal monitoring techniques which identify where and when an
issue has occurred.
(d) Constant and ongoing personal observation of the team and production processes.
12.
Other than monitoring workflow and team efficiency, what other aspects of production
must beSKILLS
ASTRAL controlled during the production
INSTITUTE OF period?
AUSTRALIA
(a) When
ABN: items
80 600 are produced,
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41322CRICOS: sequence they are produced in and maintenance of
production
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preparation and production lists. Page No:
(c) Team productivity, allocation of tasks and production goals.

(d) Efficiency of equipment use and food supplies, coordination between front- and
back-of-house areas.
13. At what stage of production should the quality of food items be monitored?
(a) During purchasing, delivery and storage of goods.
(b) During food preparation and cooking.
(c) During plating and service.
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(d) During all stages of production.
14. What is an important quality check you should complete when a menu item is being plated
prior to service to customers?
(a) Check the ingredients for freshness and quality.
(b) Check the correct method of cooking has been used.
(c) Check the final product matches the recipe and menu description.
(d) Check the flavour of the dish by completing a taste test.
15. What quality indicators should an organisation use to ensure their food items are of
consistent quality at the end of the production process?
(a) Colour, texture and taste.
(b) Mouth feel, consistency and moisture content.
(c) Plate presentation and portion size.
(d) All of these answers are quality indicators which can be used to check consistency.
16. Do final quality checks vary depending if food is to be served, stored or despatched to
another location after production?
(a)
Yes. Many quality indicators are the same but some final checks, such as plate
presentation, cannot be assessed if it is to be despatched.
(b) Yes. Every workplace has its own quality checks, and standards vary greatly between
clients and production processes.
(c) No. Quality indicators remain the same. Flavour, texture, colour, presentation,
garnishes, etc., must still be checked.
(d) No. Final checks are exactly the same no matter what happens to the food post-
ASTRALproduction.
SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
17. What should
Campbelltown,NSW 2560.you make sure you
+000 do when
12345 6789 instructing staff to make adjustments
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items?
(a) Staff make the adjustments immediately, no matter what other tasks they are
undertaking.
(b) The team member making the adjustments reports back to you once they are
completed so you can check the food item again.
(c) You give clear instructions about what the problem is and how the food items are to
be adjusted.
(d) Any changes are noted on the standard recipe immediately so the quality issue does
not occur again.
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18. How can you ensure the kitchen team stores food safely?
(a) Monitor purchasing, delivery and storage records.
(b) Monitor food production critical control points using personal observation and
testing techniques.
(c) Train staff in correct food storage techniques and refresh their skills and knowledge
regularly.
(d) All of these answers are methods you can use to ensure the kitchen team stores food
safely.
SHORT ANSWERS
SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS
19: Briefly describe four food production requirements that affect the planning processes in a
commercial kitchen.
The four food production requirements that effect the planning process in a commercial
kitchen are:
Types of service
The planning process is affected by the types of service been provided in the organization, as
different kind of service needs different time and it cannot be done as planned and sometimes
affect the planning
process of commercial kitchen.

Quantity of meals and number of meal periods Planning process of commercial kitchen is also
ASTRAL SKILLS
affected by the quantity ofINSTITUTE
meals to be prepared OFand
AUSTRALIA
number of meals to be prepared because
different number of meals require different
ABN: 80 600 951 264RTO: 41322CRICOS: time period to be completed.
Work environment
Campbelltown,NSW 2560.and number of hours worked
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A hot, humid, noisy environment reduces comfort for working to the staff and increases stress
in them which effects in the time and quality of food, long hours and hard
Menu items
The number and complexity of menu items affects the production hours needed and the
planning processes in commercial kitchen as the different kinds of menu items needs different
working hours and need different planning process.
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20: List three features of the ‘fresh cook’ food production process.
The three features of fresh cook food production process are:
 The fresh cook food does not require storage system.

 It is prepared as the order of the customer comes.
 It is not prepared prior.
21: You coordinate production for a kitchen in an international hotel. It has a centralised
kitchen that services the café, restaurant and room service. All three outlets have à la carte
menus. Most food preparation for the function rooms is also completed here. There is a
small satellite kitchen in the function area for final finishing, heating and plating.
What type(s) of in-house food production systems are suitable for this establishment?
Explain why.
The types of in-house food production systems which are suitable for this establishment is
bulk food production in which large amount of food is cooked together in bulk and is
distributed to different establishments, this production system is good for this kind of
establishments because it requires less energy and less time and helps to save energy and
time.
22: Outline one consideration for each step in the ‘cook-chill’ food production process.
 Step 1: Receiving - the food is received and kept in proper way.
ASTRAL
 Step SKILLS INSTITUTE
2: Mise en place OF isAUSTRALIA
- Mise en place done by receiving and preparing the food
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 Step 3: Preparing or cooking - foods are cooled fully and then chilled rapidly,
refrigerated for storage and reheated before serving the food
 Step 4: Post-cooking storage - After cooking the foods and cooled and then stored
 Step 5: Reconstitution - Re constitution is the process of making the food again in

consuming condition before serving to the customers
 Step 6: Re-thermalisation - The products are reheated in a steamer and immersed in

hot water or bag may be opened to empty contents into a kettle or serving pan.
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 Step 7: Serving - Aroma, taste, texture, the final presentation delivers quality, fresh
cooked goodness
23: Briefly explain how your equipment and staff influence which food production system you
use.
The equipment and staff influence the food production system by different aspects such as the
equipment should be used according to the food being produced or the food production
system one is using, for example if we are t prepare tandoori naan then we require tandoor to
prepare naan because that is the specific equipment required to prepare the food and staff
influence the food production system used because the skilled staff is required to prepare
certain food, everyone does not have same skills in food preparation, so the equipment and
staff influence the food production system used.
24: What are two production factors that influence recipe selection?
The two production factors that influence recipe selection are the cooking method we use and
the type of food we are preparing, the recipe should be selected according to the food which
is been prepared because a food is completed only if it is made according to the ingredients
required and the recipe is also influences according to the cooking method as different
cooking methods requires different kind of recipe being selected
25: List and briefly explain the five steps in developing a mise en place plan.
The five steps
ABN:in
80developing a mise
600 951 264RTO: en place plan are
41322CRICOS:
 Read the2560.
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 Prepare the work station in proper way, prepare sanitation bucket.
 Prepare the equipment, check for all the equipment is clean and in working condition.
 Gather all the ingredients required to prepare the recipe, measure all the ingredients.
 Prepare all the ingredients and place in bowls, this may include washing, knife work
etc.
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26: Who are food preparation lists prepared for?
Food preparation lists are prepared for the kitchen staffs such as cook, chef, supervisor and
customers as well because it contains contents such as list of food items and needed
quantities which must be prepared for each cooking station for the particular day or week
SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD PRODUCTION PERIOD
27: Briefly explain how single and multiple production periods affect calculations for food
supplies.
The single and multiple production periods affect calculations for food supplies because when
there is single food production the ingredients are according to that and less ingredients and
less time is consumed and when multiple production is done i.e., when the food is prepared
for multiple times, the ingredients get doubled and the time consumption is also double so
these things matter when doing calculations for the food supplies because the food supplies
are ordered according to the production period and ingredients required.
28: Where can you find out information on stock levels before you place an order for food
supplies?
We can find out information on stock levels in storage before we place an order for food
suppliers, stock level information is maintained in storage in a specific stock maintaining
sheets by the storage supervisor mostly and everything is mentioned in it such as old stock,
new stock, stock which are finished, stock which are left etc. stock levels information helps to
know how much quantity we need to order and when we need to order so that we are never
out of stock.
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29: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken
breasts you need to order to make 20 portions of each recipe.
Chicken in filo pastry Yield: 1 portion

Ingredients Quantity
Breast of chicken 1
Asparagus spears 2
Camembert 30 g
(additional ingredients not listed)
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Chicken satay Yield: 2 portions
Bamboo skewers 6
Chicken breast 1
Rice, steamed 160 g
Quantity of chicken breasts required : ___80_________

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SECTION 3: COORDINATE KITCHEN OPERATIONS
30: Give one example of a critical limit or method of controlling hazards at each of the critical
control points.
Critical control points are located at any steps of hazards, it can be prevented, reduced and
eliminated at acceptable levels, the examples of critical controlling hazards are: testing
ingredients, chilling, product formulation control, residues, thermal processing, testing
product for metal contaminants etc
31: What are two techniques you can use to oversee a kitchen’s workflow?
The two techniques to oversee a kitchen workflow are maintaining the workflow sheet in a
proper way where everything is mentioned in a proper way so that you can supervise properly
and another technique is to oversee by person, one can personally attend the kitchen
workflow and supervise and understand what is going on and is it right or no
32: What are three techniques you can use to maximise the team’s efficiency?
The three techniques we can use to maximize the team efficiency are:
 The team should be led by gratitude and should share regular tasks with each other.
 Make the daily workflow more efficient.
ASTRAL SKILLS
 Communicating INSTITUTE
with OF AUSTRALIA
each other in a proper way
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Your chef is responsible for preparing desserts for tonight’s event. They have approached you to
let you know they are running behind schedule. A delivery of pre-prepared pastry was late which
delayed preparation of the berry tarts. The ovens required to blind-bake the tarts are in use for
the next 30 minutes. It is one hour until service starts.
Answer questions 33 to 35 based on the information provided.
33: What is the cause of the delay?
The cause of the delay is because of the improper working plan and poor team work as the
event was pre scheduled it could have been done in amore proper and efficient way by
working in team by making proper listing of the ingredients required and the equipment
required and doing mise en place of everything by cutting and chopping the ingredients etc.
team work is very important in these kind of work where every body can be delegated by
different people and everything will be done according to the schedules time because
everyone would have their own responsibility
34: As the kitchen manager, what steps can you take to control this situation and minimise
delays?
As the kitchen manager, the steps I can take as the kitchen manager to control this situation
and minimise delays by delegating works to appropriate workers and distribute the works in a
proper way so that the work is done in a proper and efficient way and done in time, I would
suggest them to use different equipment which would make the work easier and efficient
ASTRAL SKILLS
35: What personal INSTITUTE
management OFyouAUSTRALIA
skills should use when responding to and controlling this
situation?
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The personal management skills I should use when responding to the situation and controlling Page No:
situations like this by making the staffs of the kitchen to calm down first because when we do
something is hurry, we mess up everything, so I would suggest them to first calm down and
then analyse the situation in a proper way and then planning on how to handle the situation
and I would give them my personal suggestions as well and help them in every way possible by
providing them with required equipment and ingredients.
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SECTION 4: MONITOR THE QUALITY OF KITCHEN OUTPUTS
36: Briefly describe the difference between feed-forward and concurrent methods of control
used to monitor quality control.
Feedforward is a type of control system or is an element or pathway that passes a controlling

signal from a source in its external environment to a load anywhere in its external
environment, this kind of control is often a command signal from an external operator, it
responds to its control signal in a pre-defined way without responding to how the load reacts.
In this system of control, the control is not an error based but it is based on knowledge about
the process in the form of mathematics model. It is a system of control which takes place
when the thing or activity we need to control is in working condition or is in progress, it
regulates the ongoing activities which are part of transformation process to ensure that they
are according to the organizational standards, this type of control requires a good
understanding of the specific tasks involved and the desired product expected as this control
involves regulating ongoing task, it is also called as screening control sometimes because this
control involves several checkpoints to check the progress and determine whether the tasks
needs to be continued or not or if it needs to be stopped at the moment.
37: Identify two reasons why food items must match recipes and menu descriptions.
The two reasons that the food items must match recipes and menu descriptions are: the first
reason is that it helps the customers to order according to their choice because mostly the
customers order their food according to the ingredients in the food because they might not
like some ingredients and the other reason is the recipe must match to the menu descriptions
because some customers may have food allergy or intolerance to some kind of food so the
description of the menu helps them to select perfect food for themselves so the recipes also
should match with the menu descriptions.
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38: Every workplace tries to ensure a consistent quality standard in their food and menu items.
What are five indicators of quality you can use to check for consistency?
Every workplace tries to ensure a consistent quality standard in their food and menu items,
the five indicators of quality that can be used to check for consistency are: the appearance of
the food, the smell of the food, the texture of the food the portion size of the food and the
taste of the food, these are the things that should be consistent, the portion size should never
be changed and always checked before serving to the guests
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39: What are three final checks you should complete before food is served?
The three final checks that should be done before serving the food are: the appearance of the
food whether it is looking good or not, the temperature of the food serve as right or not and
checking for the taste of the food for the right amount of salt and spices.
40: Briefly describe a situation when food items have had to be adjusted to meet quality
requirements and organisational standards in your workplace or training environment.
The food adjustments to be done to meet quality requirements and organizational standards
in the workplace are the situations such as when the customers have special dietary
requirements, the food needs to be modified or the ingredients in the food items needs to be
changed and sometimes according to the standard of the organization the food items need to
be changes because the food items should be according to the standard of the organization
and type of customer in the organization, so these could be the situations when food items
have had to be adjusted in the workplace
41: What instructions did you give to your team to resolve the problem identified in questions
33 to 35?
The instructions that I gave to my team to resolve the problems where I said them to work in
team and do the work as efficiently as possible and make sure that the equipment is used in a
proper way.

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Knowledge test checklist – to be completed by the assessor
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Marking criteria Students
response (to
After the Knowledge test, the student has provided authenticity for the following
be completed
questions:
by the
assessor)
1. You run a production kitchen preparing food for a number of health facilities and
catering businesses. Where can you find information to help you determine food S NS
production requirements?
2.How does the bulk cooking production system maintain the quality, structure and S NS
nutritional value of food?
3. What production system would you choose if your kitchen prepares food for a
restaurant or hotel dining area offering an à la carte menu and seats 80 S NS
customers?
4. What is one factor you must consider when selecting recipes for production in any S NS
type of kitchen environment?
5.What are you trying to achieve when preparing a workflow schedule? S NS
6.Would a catering assistant preparing ingredients for a buffet salad bar need a food S NS
preparation list?
7.What factors must you consider when calculating food supplies for a production S NS
period?
8.Why should you check existing stock levels before preparing orders for food S NS
supplies?
9.Which method of ordering stock is often used in organisations that have a central S NS
stores area?
ASTRAL
10.What SKILLS
is one method you canINSTITUTE
use to superviseOF AUSTRALIA
and monitor food safety standards S NS
during a ABN:
production
80 600 951period?
264RTO: 41322CRICOS:
Level-6,Suite
11. How can you 6.01/138 Queen Street,
determine +000workflow
if the kitchen’s 12345 6789 needs to
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be adjusted during Version 1.0
Campbelltown,NSW 2560. +000 12345 6789 www.astralskillsinstitute.com S NS
production? Page No:
12. Other than monitoring workflow and team efficiency, what other aspects of S NS
production must be controlled during the production period?
13.At what stage of production should the quality of food items be monitored? S NS
14.What is an important quality check you should complete when a menu item is S NS
being plated prior to service to customers?
15.What quality indicators should an organisation use to ensure their food items are S NS
of consistent quality at the end of the production process?
RALIA
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response (to
be completed
questions:
by the
16.Do final quality checks vary depending if food is to be served, stored or despatched assessor)
S NS
to another location after production?
17.What should you make sure you do when instructing staff to make adjustments to S NS
food items?
18. How can you ensure the kitchen team stores food safely? S NS
19: Briefly describe four food production requirements that affect the planning S NS
processes in a commercial kitchen.
20: List three features of the ‘fresh cook’ food production process. S NS
21: You coordinate production for a kitchen in an international hotel. It has a

centralised kitchen that services the café, restaurant and room service. All three
outlets have à la carte menus. Most food preparation for the function rooms is
also completed here. There is a small satellite kitchen in the function area for S NS
final finishing, heating and plating.
 What type(s) of in-house food production systems are suitable for this
establishment? Explain why.
22: Outline one consideration for each step in the ‘cook-chill’ food production
process.
 Step 1: Receiving
 Step 2: Mise en place
S NS
 Step 3: Preparing or cooking
 Step 4: Post-cooking storage
 Step 5: Reconstitution
 Step 6: Re-thermalisation
ABN: 80 600 951 264RTO: 41322CRICOS:
 Step 7:
Level-6,Suite Serving
6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
23: Briefly explain how your equipment and staff influence which
Campbelltown,NSW 2560. +000 12345 6789 food production
www.astralskillsinstitute.com
Page No:S NS
system you use.
24: What are two production factors that influence recipe selection? S NS
25: List and briefly explain the five steps in developing a mise en place plan. S NS
26: Who are food preparation lists prepared for? S NS
27: Briefly explain how single and multiple production periods affect calculations for S NS
food supplies.
RALIA
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Version 2.0
02 4608 9972
response (to
be completed
questions:
by the
28: Where can you find out information on stock levels before you place an order assessor)
S NS
for food supplies?
29: Read the ingredients list for the recipes provided. Calculate the total quantity of
chicken breasts you need to order to make 20 portions of each recipe.
Chicken in filo pastry Yield: 1 portion

Breast of chicken 1
Asparagus spears 2
Camembert 30 g
S NS
Chicken satay Yield: 2 portions
Bamboo skewers 6
Chicken breast 1
Rice, steamed 160 g
Quantity of chicken breasts required:
30: Give one example of a critical limit or method of controlling hazards at each of
the critical control points.
 Step 1: Receiving
ABN: 80 600 951 264RTO: 41322CRICOS:
 Step 2: Mise en place
 Step 3: Preparing
Campbelltown,NSW 2560. or cooking +000 12345 6789 www.astralskillsinstitute.com
S NS
Page No:
 Step 4: Post-cooking storage
 Step 5: Reconstitution
 Step 6: Re-thermalisation
 Step 7: Serving
31: What are two techniques you can use to oversee a kitchen’s workflow?
32: What are three techniques you can use to maximise the team’s efficiency? S NS
Your chef is responsible for preparing desserts for tonight’s event. They have S NS
approached you to let you know they are running behind schedule. A delivery of pre-
RALIA
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Version 2.0
02 4608 9972
response (to
be completed
questions:
by the
prepared pastry was late which delayed preparation of the berry tarts. The ovens assessor)
required to blind-bake the tarts are in use for the next 30 minutes. It is one hour until
service starts.
Answer questions 33 to 35 based on the information provided.
33: What is the cause of the delay?
34: As the kitchen manager, what steps can you take to control this situation and S NS
minimise delay?
35: What personal management skills should you use when responding to and S NS
controlling this situation?
36: Briefly describe the difference between feed-forward and concurrent methods of S NS
control used to monitor quality control.
37: Identify two reasons why food items must match recipes and menu descriptions. S NS
38: Every workplace tries to ensure a consistent quality standard in their food and
menu items. What are five indicators of quality you can use to check for S NS
consistency?
39:What are three final checks you should complete before food is served? S NS
40: Briefly describe a situation when food items have had to be adjusted to meet
quality requirements and organisational standards in your workplace or training S NS
environment.
41: What instructions did you give to your team to resolve the problem identified in
S NS
questions 33 to 35?
Task outcomeABN: 80 600 951 264RTO: 41322CRICOS: S NS
Assessor’s remarks 2560.
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Page No:
Assessor’s signature Date
Assessment date
Students signature Date
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response (to
be completed
questions:
by the
assessor)

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Assessment Cover Sheet: Assessment Task 2 (AT2)

Student Detail
Student Name
Student Id:
Group No (If Applicable):
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Assessment Details
Unit of Competency SITHKOP005- COORDIANTE COOKING OPERATIONS
Assessment Task Practical Demonstration
Due Date
AT2 Task 1- Production Plan and recipe cards
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
AT2 Task 2- Food ordering sheets
AT2 Task 3- Log
Overall AT2 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where this
work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph
of my assessment task, which I can produce if the original is lost.
Assessor Student
I have received, discussed and accepted my
I declare that I have conducted a fair, valid, result as above for this task and I am aware of
reliable and flexible assessment with this my appeal rights.
student, and I have provided appropriate
feedback. I also declare that I have
undertaken the indicated assessment integrity
checks
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own
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Cheating or6.01/138
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Signature: .........................................................
Signature: .....................................................
Date: .................................................................
Date: ..............................................................
Assessment task 2: Practical Demonstration
Required documents and equipment:
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 ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of
ingredients defined in Appendix at the back of this tool.
 Chef Uniform. (Students to organise themselves)
 Knife Kit. (Students to organise themselves)
 Chef Equipment and tool. (ASTRAL INSTITUTE)
 Recipes. (Student must print from learner guide)
 Your trainer will organise the copy of the Session menu for kitchen class you are
supervising
Planning the assessment
- Recommended date for assessment: [Trainer to provide]
- Access all resources mentioned in required resources either printed copies or access via the
internet.
- Time required for assessment: 48 hours for 12sessions (occasions) of 4 hours each.
- You must:
o Produce all evidence as required in this assessment.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- Completed Production plan for each Practical Demonstration Session including kitchen
workflow schedules, miseen place lists, food preparation listand recipe cards. (Total 12)
- Ordering sheets for each session
- Complete and sign the cover sheet for the assessment task.
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Evidence submission:
- Documentation can be submitted electronically or paper-based. Page No:
- Your assessor will record the assessment outcome on the assessment cover she
AT2-Practical Demonstration instructions

 In this practical demonstration assessment, you are required to supervise food
production processes for a group of students from another class allocated by your trainer
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and monitor and report on the quality of kitchen outputs for a minimum of twelve
complete service periods (shifts) including:
 development of:
 mise en place lists
 food preparation lists
 calculating and ordering food supplies for at least four of the types of food service styles.
 coordinate cooking operations within commercial time constraints for food production
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
You will complete this over twelve (12) sessions in the ASTRAL INSTITUTE training kitchen with
access to staff, assessor as customer.
For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session assessors will be checking your uniform for cleanliness and that you have
full uniform on prior to allowing you to begin the session.
You will discuss with your assessor which group or class you will be monitoring and you will plan
the entire production cycle for the given kitchen classor group pf students in kitchen class) from
ordering to preparation and till final product.
You will have four (4) hours to supervise the kitchen class and Assessor will set commercial time
constraints according to menu being cooked for class to reflect industry environment.
You will be provided session menu from the kitchen class you will be supervising and you must
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organise recipes and complete the tasks defined below for each class
Task 1: Supervise food production processes and monitor and report on the quality of kitchen
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outputs for a minimum of twelve complete service periods (shifts) including:
 development of:
1. kitchen workflow schedules
2. mise en place lists
3. food preparation lists
Plan food production requirements:
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 You are required to determine food production requirements as mentioned
below:
 customer requirements
 meal quantities required
 menu items
 organisational standards
 portion control
 special customer requests
 special dietary requirements
 standard recipes
 timeframe
 type of food to be prepared
e.g. Special customer requests: Customers may request changes to
standard menu items, how a dish is cooked (fish grilled or fried)
 You are required to choose food production processes to ensure nutritional value,
quality and structure of foods. The following are the seven steps of food
production process:
 receiving-
 mise en place
 preparing or cooking
ASTRAL SKILLS INSTITUTE
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 reconstitution
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 serving
 You must select appropriate in-house food production system to meet the food
production requirements.
 You must select and collate standard recipes to meet production requirements.
e.g. For faster access, recipes and menus can be collated into categories,
courses, ingredients or cooking methods.
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 You must develop a work flow schedule and mise en place plan for food
production according to the menu and food requirements.
e.g.The tasks may include:
- Selection of correct ingredients based on recipe, quality and quantity.
- Weighing and measuring of ingredients.
- Selection, assembly and preparation of all large and small equipment needed.
- Preparation of ingredients, like chopping and peeling vegetables, chopping
herbs, preparing sauces if required.
- Some plans may include ordering ingredients from suppliers or central stores.
 You must compile the production plan for each session (Total 12) either using template
in appendix 1 or in any other template (Refer given examples below).
 Production plan must include following:
 kitchen workflow schedules

 mise en place lists
 food preparation list
MISE EN PLACE PLAN1
Menu: week 2, Day 3

Chicken and corn soup
Roast beef, roast potato and pumpkin, beans and carrots
Grilled fish, lemon butter sauce, mashed potato, beans and carrots
Fresh fruit salad, whipped cream
AppleASTRAL SKILLS
crumble, whipped creamINSTITUTE OF AUSTRALIA
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Ingredient Preparation Recipe Equipment Prep time Comments
Carrots
Campbelltown,NSWGrated
2560. Soup Food
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Sliced Side dish

Main
course
Beans Sliced Side dish Chopping board, 15 mins Use frozen?
Main Knife
course
Beef Trim, seal, Roast beef Chopping board, 15 min prep Can be
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roast main knife, frying pan, 1.5 hrs cooked,
oven, roasting tray cooking sliced and
20 mins re heated
resting prior to
service
Fish Trim, Fish main Chopping board, 30 mins prep Cook just
prepare on knife, baking trays, 10 mins cook prior to
grill trays salamander service
You must develop food preparation lists which is used for bulk cooking situations ( You can use
template in appendix 1 or similar template in example provided bewlow)
e.g.
Item Total Standard Soft Finger Cut up Pureed Low fat Calorie
qty. food control
Roast pork with 25 18 3 2 2
apple
Baked fish 16 6 2 4 4
Mixed sandwich 8 2 3 1 2
plate
Fruit with 28 16 5 5 2
custard
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Campbelltown,NSW Release Date: September 2019
Task 2: You are2560.required to +000
calculate 12345
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order food www.astralskillsinstitute.com
supplies for at least four of the types of
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food service styles mentioned below:
1. à la carte
2. buffet
3. set menu
4. table d’hôte
5. bulk cooking operations
6. functions and events
7. festivals
Organise availability of supplies for food production period:
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 You must calculate the required food supplies for food production period.
 You must check stores for availability and the quantity of the stocks required.
 You must purchase or order stocks. It may involve one or more of the following:
 ordering direct from suppliers
 ordering through central stock ordering system
 personally, purchasing food supplies through an inspection and quality
selection process
 transferring stocks from central storage to food production storage area.
Task 3: coordinate cooking operations within commercial time constraints for food production
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
Part A: Coordinate kitchen operations:

 You are required to supervise food production processes to ensure food safety.
 You must oversee and adjust kitchen work flow to maximise teamwork and
efficiency.
e.g. Maintain proper communication skills to provide clear instructions.
 You must control production sequence of food items to enable smooth work flow
and minimise delays.

Part B: Monitor the quality of kitchen outputs:
 YouABN: are80required
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to monitor kitchen work processes and take the necessary corrective
Level-6,Suite
actions when necessary. You +000
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preparation and cooking, ensure the
quality of food items are not compromised with. Page No:
e.g. Coordinating use of blast chillers so food is chilled within specified critical time
limits.
 You are required to check the food items match the menu descriptions and the recipes.
e.g. Checking must involve:
 customer feedback
 feedback from kitchen staff
 formal audits against organisational standards
 taste tests
 visual inspection of presentation.
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 You must ensure the food items are of consistent quality and meet standards.
 You must evaluate and conduct final check on food items before they are served, stored
or dispatched from kitchen. You must ensure appropriate service ware is used if the food
item is served to the customer or the reusable item is stored in appropriate conditions.
 You must instruct all kitchen staff to adjust food items to meet quality requirements and
standards.
E.g. If the plated meal is not plated or presented correctly, the relevant cook must re-
plate and present the dish again immediately so it can be served.
 You must ensure the reusable items and excess food is stored correctly and safely.
e.g. Check food safety records such as refrigerator and freezer temperature control logs
and food process time/temperature logs.
Make sure prepared food items are stored and labelled correctly with the production
date mentioned.

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SITHKOP005:AT2-Task1- Template Production Plan
Student Name Student ID Date
Part A-Menu Items Portion/s Reference Page
Part B-
Part D- Workflow plan Communication
Time Equipment
Task (Description) and Priority (who, about what?)
& OHS

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Date/Time Part E- Mise en Place list Person Comments
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responsible
Person
Date/Time Part F- Food preparation list Comments
responsible

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Communication
End of service procedures Equipment
(who, about what?)
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Post service de-brief Communication (who, about what?)

Things to remember
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 Use logical sequence for the tasks in both mise en place  Some recipes may require
andLevel-6,Suite
cooking 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au
adjustment Version 1.0
 Times are for guidance, may vary depending on the  “Clean as you go” will save Page No:
recipe/s you time


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AT2 PART C- Recipe Card - Ingredients
Student Student
Name ID Date
Recipe Name
Portion Size Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax

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What are the criteria’s which needs to be considered when selecting the ingredients?
What steps are involved in preparing the dish?
What accompaniments/garnishes should be used?

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What adjustments should be made for special dietary / nutritional requirements?
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Extra space for notes:
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AT2 Practical Demonstration
PRACTICAL DEMONSTRATION LOG- TASK 2
LOG INSTRUCTIONS
Your assessor will do the following:
 Observe you inASTRAL INSTITUTE kitchen while you supervise food production processes and monitor and report on the quality of kitchen
outputs for a minimum of twelve complete service periods (shifts) including development of kitchen workflow schedules, mis en place lists and
food preparation lists.
 Observe you while you calculate and order food supplies for at least four types of food service styles.
 Observe while you coordinate cooking operations within commercial time constraints for food production processes.
 Observe you over a period while you learn and use various skills/tasks.
 Ensure that you can consistently perform all tasks multiple times satisfactorily.
 Decide when you are competent at all tasks.
 Regularly enter the log’s details into the LMS or hard copy to enable you to track your progress.
You are required to do the following:

 You must supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete
service periods (shifts) including development of kitchen workflow schedules, mis en place lists and food preparation lists inASTRAL INSTITUTE
kitchen.
 Observe you while you calculate and order food supplies for at least four types of food service styles.
 Observe while you coordinate cooking operations within commercial time constraints for food production processes.
 Use standard recipefor the session menu. (Print from Learner’s Guide for the unit)
 Consistently perform all tasks multiple times satisfactorily.
 Your assessor will submit results of your practical demonstration tasks via the LMS.
LIA ASTRAL SKILLS INSTITUTE OF AUSTRALIA
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www.asia.edu.au Page No: 52
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Occasion 1
Learner name: Date:
Satisfacto
Food service style Food supplies Food production process Documentation Signature
ry
 À la carte Calculate and order food  Bulk cooking  Kitchen workflow  Yes
 Buffet supplies for service  Cook-chill for extended life schedule  No
 Set menu period.  Cook-chill for five-day shelf  Mise en place list
 Table d’hote life  Food preparation
 Yes  Cook-freeze list
 Bulk cooking operations
 No  Fresh cook
 Functions and events
 Festivals
Assessor feedback
Learner feedback
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Occasion 2
Learner name: Date:
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 Festivals
Assessor feedback
Learner feedback
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Occasion 3
Learner name: Date:
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 Festivals
Assessor feedback
Learner feedback
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Occasion 4
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 Festivals
Assessor feedback
Learner feedback
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Occasion 4
Learner name: Date:
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Occasion 5
Learner name: Date:
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 Festivals
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Occasion 5
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Assessor feedback
Learner feedback
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Occasion 6
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 Festivals
Assessor feedback
Learner feedback
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Occasion 7
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 Festivals
Assessor feedback
Learner feedback
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 Festivals
Assessor feedback
Learner feedback
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 Festivals
Assessor feedback
Learner feedback
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 Festivals
Assessor feedback
Learner feedback
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Occasion 11
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 Festivals
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Learner name: Date:
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Assessor feedback
Learner feedback
Occasion 12
Learner name: Date:
Satisfacto
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 Bulk cooking operations  Yes  Cook-freeze list
 Functions and events  No  Fresh cook
 Festivals
Assessor feedback
Learner feedback
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Skills Observation Checklist
Tasks and skills Session 1 Session 2 Session 3 Session 4 Session 5 Session 6
Observable skills/tasks Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory

the learner is required
Yes No Yes No Yes No Yes No Yes No Yes No
to demonstrate
 Students are required to complete the following tasks:
 Stage 1: Plan food production requirements:
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to demonstrate
Student determines food
production
requirements. It must
include:
 customer
requirements
 meal quantities
required
 menu items
 organisational
standards
 portion control
 special customer
requests
 special dietary
requirements
 standard recipes
 timeframe
 type of food to be
prepared.
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to demonstrate
Student supervises food
production processes
and monitor and report
on the quality of kitchen
outputs for a minimum
of twelve complete
service periods (shifts)
including development
of:
 kitchen workflow
schedules
 mise en place
lists
 food preparation
lists
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to demonstrate
Student chooses food
production processes to
ensure nutritional value,
quality and structure of
foods.
Student selects
appropriate in-house
food production system
to meet food production
requirements.
Student selects and

collates standard recipes
for use of food
production personnel.
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to demonstrate
Students prepares a
work flow schedule and
mise en place plan for
food production
according to menu and
food volume
requirements.
Student develops food

preparation lists for use
of food production
personnel.
Stage 2: Organise availability of supplies for food production period.
Student calculates
required food supplies
for food production
period.
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to demonstrate
Student checks stores for
availability and quantity
of required stocks.
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to demonstrate
Student orders or
purchases additional
stock. Ordering or
purchasing of stock may
involve one or more of
the following:
 ordering direct
from suppliers
 ordering through
central stock
ordering system
 personally,
purchasing food
supplies through
an inspection and
quality selection
process
 transferring
stocks from
central storage to
food production
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to demonstrate
Student calculates and
orders food supplies for
at least four types of
food service styles as
mentioned below:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking
operations
 functions and
events
 festivals
Stage 3- Coordinate kitchen operations
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to demonstrate
ensure food safety.
Student oversees and

adjusts kitchen work
flow to maximise
teamwork and efficiency.
Student controls
production sequence of
food items to enable
smooth work flow and
minimise delays.
Stage 4- Monitor the quality of kitchen outputs.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student monitors kitchen
work processes at all the
stages of preparation
and cooking to ensure
quality of food items.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student checks that
items match the recipes
and menu descriptions.
Checking involves:
 customer
feedback
 feedback from
kitchen staff
 formal audits
against
organisational
standards
 taste tests
 visual inspection
of presentation.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student ensures that
food items are of
consistent quality and
meet organisational
standards.
Student conducts final
check on food items
before they are served,
stored or dispatched
from kitchen.
Student instructs kitchen

staff to adjust food items
to meet quality
requirements.
The learner supervises

safe storage of food.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory
Final Outcome:
Date of demonstration:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Students are required to complete the following tasks:
Stage 1: Plan food production requirements:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student determines food
production
requirements. It must
include:
 customer
requirements
 meal quantities
required
 menu items
 organisational
standards
 portion control
 special customer
requests
 special dietary
requirements
 standard recipes
 timeframe
 type of food to be
prepared.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
production processes
and monitor and report
on the quality of kitchen
outputs for a minimum
of twelve complete
service periods (shifts)
including development
of:
 kitchen workflow
schedules
 mise en place
lists
 food preparation
lists
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student chooses food
ensure nutritional value,
quality and structure of
foods.
Student selects
appropriate in-house
food production system
to meet food production
requirements.
Student selects and

collates standard recipes
for use of food
production personnel.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Students prepares a
work flow schedule and
mise en place plan for
food production
according to menu and
food volume
requirements.
Student develops food

preparation lists for use
of food production
personnel.
Stage 2: Organise availability of supplies for food production period.
Student calculates
required food supplies
for food production
period.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student checks stores for
availability and quantity
of required stocks.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student orders or
purchases additional
stock. Ordering or
purchasing of stock may
involve one or more of
the following:
 ordering direct
from suppliers
 ordering through
central stock
ordering system
 personally,
purchasing food
supplies through
an inspection and
quality selection
process
 transferring
stocks from
central storage to
food production
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student calculates and
orders food supplies for
at least four types of
food service styles as
mentioned below:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking
operations
 functions and
events
 festivals
Stage 3- Coordinate kitchen operations
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
ensure food safety.
Student oversees and

adjusts kitchen work
flow to maximise
teamwork and efficiency.
Student controls
production sequence of
food items to enable
smooth work flow and
minimise delays.
Stage 4- Monitor the quality of kitchen outputs.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student monitors kitchen
work processes at all the
stages of preparation
and cooking to ensure
quality of food items.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student checks that
items match the recipes
and menu descriptions.
Checking involves:
 customer
feedback
 feedback from
kitchen staff
 formal audits
against
organisational
standards
 taste tests
 visual inspection
of presentation.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Student ensures that
food items are of
consistent quality and
meet organisational
standards.
Student conducts final
check on food items
before they are served,
stored or dispatched
from kitchen.
Student instructs kitchen

staff to adjust food items
to meet quality
requirements.
The learner supervises

safe storage of food.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu

to demonstrate
Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory
Final Outcome:
Date of demonstration:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
iu
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.0
Level-6,Suite Queen
Date: July
Page No:
AT2-Practical Assessment - Overall Result
Has it been completed and

AT2 Assessment Tasks Satisfactory
attached?
(AT2 -Task 1) Production

YES NO YES NO
Plan and recipe cards
(AT2-Task2) food ordering

YES NO YES NO
sheets
(AT2-Task3) Completed log
YES NO YES NO
for 12 occasions
Overall outcome of the Not satisfactory

assessment Satisfactory
Feedback to Student

Student Signature
ABN: 80 600 951 264RTO: 41322CRICOS: Date
Assessor Signature
Campbelltown,NSW 2560. +000 12345 6789 Date
www.astralskillsinstitute.com Release Date: September 2019
Page No:
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
02 4608 9972
Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen
Located at Kogarah with serving internal staff and students as customers and during assessment
student will have access to following resources in the Kitchen:
 fixtures and large equipment:
 commercial grade work benches (1.5 m/person)
 commercial refrigeration facilities:
 cool room
 freezer
 fridge
 designated storage areas for dry goods and perishables
 recording systems
 storage facilities:
 containers for hot and cold food
 shelving
 trays
 small equipment:
 thermometers
 tongs and serving utensils
 diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations
 organisational specifications:
 commercial cleaning schedules
 current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
 mise en place lists, menus and standard recipes and recipes for special dietary
requirements
 ordering and docketing paperwork
ASTRAL  food safety planINSTITUTE OF AUSTRALIA
SKILLS
 ABN:safety data
80 600 951sheets
264RTO:(SDS) for cleaning agents and chemicals
41322CRICOS:
 work flow schedules
 industry-realistic
Campbelltown,NSW 2560. ratios of kitchen staff6789
+000 12345 to customers including ASTRAL INSTITUTE
www.astralskillsinstitute.com staff,
Page No:
trainers and students who are invited to participate as customer for assessment, in
ASTRAL INSTITUTE Kitchen.
Copyright: Instructions in this tool have been developed by NTA and ASTRAL INSTITUTE for sole purpose of use by ASTRAL INSTITUTE. Any part of
these assessment instructions cannot be reproduced in full or part for without approval of ASTRAL INSTITUTE and NTA which holds authorship rights
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.0
02 4608 9972

SITHKOP005 - Coordinate Cooking Operations Student Guide

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SITHKOP005 - Coordinate Cooking Operations Student Guide

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SIT40516- Certificate IV in Commercial Cookery

SITHKOP005- Coordinate cooking operations

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Student Signature: Date:

ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff

ASTRAL SKILLS INSTITUTE

ASTRAL INSTITUTE Student

ASTRAL INSTITUTE Staff Name: ………………... Student ID: .................................................................

Signature: …………………………...……...……...…………..…... Student Signature: ….………………………………………..…….

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

The assessment booklet contains two (2) parts:

 Application of the unit of competency.

 Information on resources required, where applicable

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

No occupational licensing, certification or specific legislative requirements apply to this unit at

4 Monitor the quality of kitchen outputs.

Context and conditions for assessments:

Assessment tasks Assessment description Due date Location of

Demonstration the quality of kitchen outputs for a minimum of INSTITUTE

 Completed Production plan for each Practical Demonstration

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair and flexible.

Recording an assessment result:

For assessment task:

Reasonable adjustments and special learning needs:

Any adjustments made must:

a. Be discussed, agreed and documented in the assessment record.

Reasonable adjustment may consist of:

Complaints and appeals:

I .............................................................................. (Student Name)have read and understood

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Assessment task 1: Knowledge Test

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Planning the assessment

(b) As food is prepared in larger quantities, it is easier to maintain production standards.

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

(c) Team productivity, allocation of tasks and production goals.

SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS

process of commercial kitchen.

The three features of fresh cook food production process are:

 The fresh cook food does not require storage system.

 Step 5: Reconstitution - Re constitution is the process of making the food again in

 Step 6: Re-thermalisation - The products are reheated in a steamer and immersed in

 Prepare the work station in proper way, prepare sanitation bucket.

SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD PRODUCTION PERIOD

Chicken in filo pastry Yield: 1 portion

Quantity of chicken breasts required : ___80_________

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

 Make the daily workflow more efficient.

Feedforward is a type of control system or is an element or pathway that passes a controlling

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Knowledge test checklist – to be completed by the assessor

21: You coordinate production for a kitchen in an international hotel. It has a

26: Who are food preparation lists prepared for? S NS

Chicken in filo pastry Yield: 1 portion

Quantity of chicken breasts required:

Assessor’s signature Date

Students signature Date

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Assessment Cover Sheet: Assessment Task 2 (AT2)

Required documents and equipment:

 Recipes. (Student must print from learner guide)

AT2-Practical Demonstration instructions

Quantity of chicken breasts required : _80_______