Workflow Plan/ End of Service Procedures

DATE: 15/11/22 STUDENT NAME: YIFU WANG STUDENT NUMBER: RC00002063

Activity: Italian Club Kitchen (Hobart)

Recipe name: Mayonnaise Sauce
Recipe name: Cocktail Sauce
Recipe name: Prawn Cocktail
Recipe name: Vinaigrette dressing
Recipe name: Chefs Salad

TIME Task (Description) and Priority Equipment & WHS Details

9am to Recipe explanation Recipe Learn about the recipe, prepares all material,
10 am card/pen/paper different cutting/process

10am Preparation/Demonstration Knife/chopping Prepare everything we need for the Dish.

to board/gloves/Wear
11am gloves/Wash
knife/Wash hand/
11 am Cooking Oven/deep fire/pot Use different tools and equipment to cook the
to 1:30 dish
pm

1:30p Platting Knife/ Veg/ fruit/ Presentation practice, make sure every dish has
m to plant/ bowl appropriate plat.
2:30
pm
2:30p Testing/ Feedback Pen/photo/paper/ Learning different areas/ reflection from
m to training/ give feedback for each other/
3pm improvement

3pm to Break Break Lunch break

3:30p
m
3:30p Cleaning Gloves/cleaning Deeply cleaning every areas/ make sure all
m to wash/sanitizers equipment are clean/dry/and put it back to the
4:00p /mop/wash right place
m machine/
4:00p Assessment Explanation Laptop/paper/pen Presentation/explanation of assessment/Group
m to discussion
5:00p
m
End of Service Procedures example Equipment Details
handling,storage,cleaning Chemicals used
 Workflow Plan/ End of Service Procedures
DATE: 22/11/22 STUDENT NAME: YIFU WANG STUDENT NUMBER: RC00002063
Activity: Italian Club Kitchen (Hobart)
Recipe name: Coleslaw
Recipe name: Calamari Rings
Recipe name: Sushi Rolls
Recipe name: Club Sandwich

TIME Task (Description) and Priority Equipment & WHS Details

9am to Recipe explanation Recipe Learn about the recipe, prepares all material,
10 am card/pen/paper different cutting/process

10am Preparation/Demonstration Knife/chopping Prepare everything we need for the Dish.

to board/gloves/Wear
11am gloves/Wash
knife/Wash hand/
11 am Cooking Oven/deep fire/pot Use different tools and equipment to cook the
to 2 dish
pm

2 pm Platting Knife/ Veg/ fruit/ Presentation practice, make sure every dish has
to 2:30 plant/ bowl appropriate plat.
pm

2:30p Testing/ Feedback Pen/photo/paper/ Learning different areas/ reflection from

m to training/ give feedback for each other/
3pm improvement

3pm to Break Break Lunch break

3:30
pm

3:30 Cleaning Gloves/cleaning Deeply cleaning every areas/ make sure all
pm to wash/sanitizers equipment are clean/dry/and put it back to the
4 pm /mop/wash right place
machine/
4pm to Assessment Explanation Laptop/paper/pen Presentation/explanation of assessment/Group
5pm discussion

End of Service Procedures example Equipment Details

handling,storage,cleaning Chemicals used