SITHKOP005 COORDINATE COOKING OPERATIONS-Case study

ASSESSMENT METHOD 2- CASE STUDY

Instructions for students

1. This assessment requires students to analyse the case study scenario and complete
following 4 tasks.
 Task 1 –Production requirements
 Task 2-Planning documentation
 Task 3- Coordinate production
 Task 4-Monitor quality of kitchen output

1. To achieve competency in this assessment, you must satisfactorily demonstrate all the
skills listed in the marking guide.

2. Assessor will inform you the submission date for this assessment. It recommends
allocating approximately 4 hours for this assessment, if required additional time can be
requested by discussing with your assessor.

3. You could complete this assessment in a classroom based, computer lab, simulated
environment and self-paced.

4. You are required to use word processing software to complete the tasks. (E.g. MS Word).

5. Your assessor will provide you with soft copies of required templates for this assessment.

6. Recommended font sizes for the documents should range between 10 and 14 and font
type should be Calibri, Arial, Times New Roman or Tahoma.

7. On completion, you are required to submit all the tasks to your assessor.

8. Your assessor will explain the assessment with you prior to commencement, this
will allow you the opportunity to ask questions in completing your work.

9. You must use only black or blue pens to complete all documents.

10. If you have any special needs, you must inform the assessor before commencing
the assessment.

11. Assessor will brief the assessment policy before commencing the assessment to
students, all additional and specific instructions are listed under each task.

12. If you do not agree with the outcome, you could discuss the matter with your
assessor. If it’s unsuccessful you could appeal the outcome by lodging a formal
complaint as per the assessment EAA policy and procedure.

13. If your work is found to have been plagiarised or copied from another source
without proper references, the submitted work will be subject to the plagiarism and
academic dishonesty policy of EAA.

14. Copying, paraphrasing or summarising the work of another student or another source
without appropriate acknowledgement is considered as plagiarism. Therefore, the
assessment must be your own work.

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 Read the scenario and complete Tasks 1 to 4.

 Base your responses on your organisation’s policies and procedures, any legislative
requirements, your normal work practices and, unless stated otherwise in the scenario,
standard roles and responsibilities of team members in a kitchen brigade.

Scenario
The centralised production kitchen services the dining area of an institution; the student
residence for a university. Most customers are aged 18 to 24, however, faculty staff also eat
here regularly. It serves an average of 200 meals per day for each meal period. It provides three
meals per day (breakfast, lunch and dinner) as well as food for a self-serve morning and
afternoon tea buffet.

Breakfast and lunch are a combination of a cold self-serve buffet and a hot bain-marie with
catering assistants serving hot items to customers.

Breakfast includes cereals, fruit, juices, toast and one hot cooked option. Toast is prepared
using a self-serve conveyer toaster.

Lunch offers a made-to-order sandwich bar and two hot options, usually one pasta and one
other wet dish. Customers can be served a meal at any time during the service period.

Dinner is a plated two-course meal (main and dessert) with three choices in each course. One
main course is always a vegetarian option. Orders for both main course and dessert menu
options are taken at the table by service staff. Depending on the menu item, customer orders
are cooked and/or plated to order in the kitchen and served to customers in the dining room by
service staff.

One sweet item is placed on the morning and afternoon tea buffet, such as biscuits, cake or
slice. They can be cooked on premises, or pre-prepared items are purchased fresh or frozen
from a supplier.

 Breakfast service is from 7 to 8 am

 Lunch from 12 to 2 pm
 Dinner service from 6 to 7.30 pm

Peak service periods are 7.30 am, 12.15 to 12.45 pm and 6 pm.

Breakfast and lunch hot options are prepared according to a three-week cycle menu that
changes seasonally every three to four months. All dinner menus are planned one month in
advance.

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Task 1: Production requirements

 Base on the case study answer all the questions.

Q1: Name the food service style(s) used in this establishment.

Q2: What food production system(s) do you choose to produce for the different meal service
periods in this establishment?
Discuss the following factors and how they influenced your response.
 Food production requirements
 Menus, recipes and types of food offered
 Nutritional value, quality and structure of foods

Q3: How do these production systems ensure the nutritional value, quality and structure of
foods is retained while meeting production and organisational requirements.

Q4: Outline one consideration for each step in one of the food production processes discussed
in Q2.
 Step 1: Receiving

 Step 2: Mise en place

 Step 3: Preparing or cooking

 Step 4: Post-cooking storage

 Step 5: Reconstitution

 Step 6: Re-thermalisation

 Step 7: Serving

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Q5: Source and list four menu items suitable for lunch and/or dinner options for this
establishment. Name each dish and list its major ingredients, cooking methods and large
equipment required to prepare it.

Menu item name Main ingredients Methods of cookery Equipment

1

Q6: Discuss why you chose the menu items listed in Q5.
 What production system will you use to produce the dishes?
 Why are they suitable for this production system?

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Task 2: Planning documentation

 Based on the case study and following additional information answer all the questions.

This is tomorrow’s breakfast, lunch and dinner menu.

Menu item Accompaniments

Breakfast
Scrambled eggs and bacon Toasted muffin
Morning tea
Chocolate chip biscuits N/A
Lunch
Pumpkin, spinach and ricotta cannelloni N/A
Warm Thai beef salad N/A
Afternoon tea
Lemon slice N/A
Dinner
Crumbed chicken florentine Roast potato, pumpkin, steamed green beans,
Stuffed rolled roast beef carrot
Mediterranean vegetable frittata Bowls of garden salad, one per table
Sticky date pudding
Crème anglaise
Apple pie
Fresh fruit salad Whipped cream

You are preparing production documents for the morning shift when the majority of the day’s
preparation tasks are completed.

Q1: What factors do you take into account when preparing a workflow schedule for this kitchen
and menu?

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Q2: Based on the menu, production methods determined in Task 1 and service timing
information provided in the scenario information, prepare a list of tasks to be completed as
a rough draft of your work schedule (the time period and number of staff have been
provided for you). You are not responsible for setup of service areas and buffets.

Time period No. of staff Tasks to be completed

6.30 – 7 am 1

7 – 8 am 1

8 – 9 am 2

9 – 10 am 2

1
10 – 11 am
(1 on break)

11 – 12 pm 2

12 – 1 pm 2

1
1 – 2 pm
(1 on break)

Q3: The vegetables accompanying the roast beef are roast potatoes and pumpkin, steamed
beans and carrots. The Thai salad contains shredded cabbage, julienne of carrots,
cucumber strips, bean shoots and sliced green onions. The frittata has diced pumpkin,
sweet potato, zucchini and capsicum, and sliced onion and mushrooms.
Based on your rough draft work schedule in Q2 and the menu items, what mise en place
tasks do you list on the mise en place plan for vegetable preparation?

Q4: You anticipate preparing 110 serves of roast beef, 75chicken florentine and 30 portions of
frittata. How do these volumes affect your mise en place and food preparation lists for
vegetable preparation?

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Q5: What factors affect when you order food supplies?

Q6: Based on the type of establishment, production methods and menu styles,what ordering
system do you use for the following items? Briefly explain why you selected this system
for each food item and how often you would place an order.
 Vegetables

 Meat

 Non-perishable items

Q7: As the kitchen manager, how do you ensure you don’t over-order on stock, especially on
food supplies for hot items that are not offered regularly?

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Task 3: Coordinate production

 Read the additional scenario information.

 Answer all the questions.

Preparation for the dinner meal service is completed during the day. Where possible, food is
freshly prepared and cooked. However, some items are purchased partially frozen or fully
prepared. Production of the fresh-cooked dinner items starts once lunch service is completed.
While you anticipate catering for 200 customers, it is standard organisation procedure to over-
cater by 15%.

Menu item No. serves Production comments Accompaniments

Crumbed chicken florentine 75 Chicken purchased
pre-prepared and Roast potato, pumpkin,
frozen, bake on green beans, carrot
premises
40 bowls of garden
Roast beef 110 Pre-cooked and sliced,
salad,bowls (two per
reheat in combi-oven
table, 20 tables)
Mediterranean vegetable frittata 30 Fresh cook, bake
Sticky date pudding 90 Fresh cook, bake
Apple pie 90 Pastry prepared fresh, Crème anglaise
canned apple, bake
Fresh fruit salad 40 Fresh prepared Whipped cream

Mediterranean vegetable frittata

Ingredients Yield: 5 portions
Orange sweet potato, peeled, 3cm dice 250 g Mushroom, sliced 150 g
Pumpkin, butternut, peeled, 3 cm dice 250 g Eggs 8
Red capsicum, 3cm dice 1 Skim milk 100 ml
Red onions, cut into wedges 2 Feta cheese, crumbled 120 g
Zucchini, 3cm dice 2 Salt, pepper to taste
Method
1. Place sweet potato, pumpkin, capsicum, onion and zucchini in a lined roasting pan. Toss in
olive oil and roast at 220 °C for 30 minutes.
2. Sauté mushroom until soft.
3. Place roasted vegetables and mushrooms in greased and lined square pan.
4. Sprinkle feta cheese over the top of the vegetables.
5. Combine eggs, milk and salt and pepper and pour over vegetable mix.
6. Bake for 30 minutes or until centre is set.
7. Allow to cool slightly before cutting into wedges.
Plating instructions
Place on 25 cm round plate.
Garnish with mesclun salad mix, three halved cherry tomatoes, three cucumber strips and
balsamic dressing.

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Q1: Based on previous sales history, your team needs to prepare 110 portions of roast
pumpkin and 30 portions of frittata. Roast pumpkin portions are cut into a 4 cm thick
wedge, skin on. Each portion weighs approximately 50 g. You also need cucumber strips
for the salad bowls and frittata side salad. There are approximately three strips per side
salad and 20 per salad bowl. One cucumber, on average, yields 40 strips.
Calculate the quantities required to prepare pumpkin and cucumber ingredients for all
relevant menu items.

Q2: Based on the menu provided, what preparation and production tasks must you carefully
sequence to ensure production and service deadlines are met?

Q3: What are three critical control points where food safety hazards must be controlled during
today’s production process?

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Q4: It is 1 pm and one of your team has told you there is only enough pre-cooked roast beef
for 70 serves. You know there is uncooked beef in the refrigerator that was due to be
roasted tomorrow for another service period.
Describe the steps you take to resolve this issue. Discuss any adjustments you make to
workflow, production sequencing or job roles or responsibilities.

Q5: What techniques do you use to communicate any instructions relating to production
sequencing, task allocations or job roles? Discuss how these techniques convey your
instructions while maintaining team cohesion.

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Task 4: Monitor quality

 Answer all the questions.

Q1: What checks do you conduct during food preparation and cooking the three main course
items on the menu – chicken, beef and frittata to ensure they match the recipe and menu
descriptions? List at least three quality checks.

Q2: What quality checks do you conduct when plating and presenting the three main course
items on the menu? List at least three quality checks.

Q3: An Irish lamb and vegetable stew was prepared earlier in the day for tomorrow’s dinner
service. Other than reheating, it will not undergo any further processing tomorrow prior to
service. What do you check at the end of the production process and prior to storage?

Q4: When checking the Irish lamb stew you realise that the vegetables listed on the recipe and
menu description are carrots, peas and beans. The cooked item has carrots and peas but
there are no beans. Write the instructions you give to your kitchen staff to rectify the
situation so the menu item meets required standards.

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Q5: How would the kitchen staff safely and hygienically store the lamb stew?

Q6: What techniques do you use to monitor the storage of ingredients and prepared menu
items to ensure hazards are controlled and food safety requirements met?

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To be completed by the Assessor

Marking Guide

Did the learner successfully demonstrate evidence Satisfactory If not satisfactory please comment
of their ability to do the following? Yes No

Determined food production requirements.  

Chose food production processes to ensure

nutritional value, quality and structure of  
foods.

Selected appropriate in-house food

production system to meet food production  
requirements.

Selected and collated standard recipes for

 
use by food production personnel.

Prepared a workflow schedule and mise en

place plan for food production according to  
menu and food volume requirements.

Developed food preparation lists for use by

 
food production personnel.

Demonstrated literacy skills to interpret

recipe and menus, and selected and applied  
organisational procedures and strategies.

Calculated required food supplies for the

 
food production period.

Ordered or purchased additional stock.  

Supervised food production processes and

monitored and reported on the quality of  
kitchen outputs.

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Did the learner successfully demonstrate evidence Satisfactory If not satisfactory please comment
of their ability to do the following? Yes No

Oversaw and adjusted kitchen workflow to

 
maximise teamwork and efficiency.

Controlled the production sequence of food

items to enable smooth workflow and  
minimise delays.

Can monitor kitchen work processes at all

stages of preparation and cooking to ensure  
the quality of food items.

Ensured that food items match recipes and

menu descriptions, recognised quality
 
deficiencies and made adjustments to ensure
a quality product.

Ensured food items were of consistent quality

 
and they met organisational standards.

Conducted final checks on food items before

they were served, stored or despatched from  
the kitchen.

Provided clear instructions to kitchen staff to

adjust food items to meet quality  
requirements and organisational standards.

Supervised the safe storage of food.  

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