Learners Logbook-SITHKOP005

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2020 Page | 1
International College ofAustralia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M
About this Student Logbook Completing your reflective journal
This Student Logbook is where you will record evidence of the knowledge and You are expected to complete a reflective journal for each time that you cook as
skills you have developed during your training for this unit. It also serves as a part of your assessment for this unit. Try to think about the highlights of each
handy reference guide on what you need to do during your assessment and how service when you are writing your reflection. You might also find the following
you should go about doing it. questions useful:
• What skills and techniques did I use?

Student details section • What policies and procedures did I follow?
Fill in the table below:
• How did I ensure efficiency, safety and quality?
• How did I ensure that my dishes met quality standards?
Student name:
• What did I learn during the service and how might I apply it in future?
______________________________________________________________ • What might I do different next time?
Name of RTO:
Supervisor declaration
______________________________________________________________
Your workplace supervisor’s feedback forms an important part of the assessment
Trainer/assessor name: process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
______________________________________________________________
your RTO’s training kitchen, your trainer will be your workplace supervisor and
If this workbook is found, please contact me to return it using the details below: should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.
______________________________________________________________
______________________________________________________________
Logbook summary
There are a number of requirements you must fulfil within your assessment
______________________________________________________________ process, so a Logbook Summary has been provided. Make sure you keep this
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International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M
section up to date – it will help you keep track of any outstanding requirements.
What do I need to demonstrate?

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

RTO: 45360 | CRICOS: 03690M
Assessment schedule
Use this summary to keep track of your assessment for this unit.
Service Date of assessment Place Notes
1/12
2/12
3/12
4/12
5/12
6/12
7/12
8/12
9/12
10/12
11/12
12/12
Logbook Summary
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production
process that you are having trouble achieving.
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production
process that you are having trouble achieving.
Food service periods

I have overseen at least 12 service periods.
The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, Service
periods do not necessarily align with shift periods worked. For example, a ‘service period’ in a hospitality
environment such as a restaurant may be a breakfast service, lunch service or dinner service. This might be
different to a ‘shift’ worked in a restaurant which may incorporate one or more of these service periods.
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’
worked, it may be used for two service periods. However, the two service periods must be clearly defined and the
start/set-up and finish/close of each service period must be clearly identified.
Food
service Service Service Documents, reflective journal and supervisor
period Date start time finish time endorsement completed
☐ 1 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list
☐ Food supplies list
☐ Reflective journal (endorsed by supervisor)

schedule

schedule

schedule

schedule

schedule
45360 | CRICOS: 03690M

schedule

schedule

schedule

schedule

schedule

schedule
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Food service styles
During the 12 food service periods listed above, I have calculated and ordered food supplies for at least four of the
following food service styles:
Food service period Date Logbook entry number
☐ à la carte
☐ set menu
☐ bulk cooking operations
☐ festivals
☐ buffet
☐ table d’hôte
☐ functions and events
Food production categories

During the 12 food service periods listed above, I coordinated cooking operations within commercial time
constraints for food production processes in at least two of the following categories. My assessor observed me on
these occasions and completed an Assessor Observation Checklist.
Food service period Date Logbook entry number
☐ bulk cooking
☐ cook chill for extended life
☐ cook chill for five-day shelf life
☐ cook freeze
☐ fresh cook
Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of
all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
45360 | CRICOS: 03690M
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
• worked within the organisation’s policies and procedures ☐ Yes ☐ No
• worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
• oversaw their team’s production processes to ensure that: ☐ Yes ☐ No

o food was prepared safely and hygienically o the kitchen workflow was adjusted to
maximise teamwork and ensure efficiency o the production sequence of food was controlled to
enable smooth workflow and minimise delay
o all stages of preparation and cooking were completed in a way which ensured:
− quality of food items

− consistency of food items
− your organisation’s standards were met
− the food matched the recipes and menu descriptions
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐
No completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:
Service 1/12
Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:
45360 | CRICOS: 03690M
• Which food service style is most appropriate and why?
Buffet service
Buffets work well for a variety of meals, both straightforward and sophisticated. Because guests can select
what they desire, a variety of recipes can be served. Buffets are ideal for casual eating settings, which are
frequently thought of as being laid-back and self-paced.
• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?
Yes, meeting special dietary needs is a prerequisite of customer service. Yes, there are such things as gluten-
free, Coelic illness, and less sugar for diabetic patients.
• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
4 meals are required. Calculate the amount of ingredients required for each dish to yield four servings before
scaling it up. In order to achieve the desired yield (4 meals), the original recipe must be scaled up or down.
Check your kitchen inventory to make sure you have enough items on hand for all of the dishes. Order or
obtain the missing or low-stock items in advance if necessary. Establish a schedule for the preparation of each
dish. This timetable should take into account things like cooking hours, prep procedures, and the proper order
in which to make the various dishes.
• How will you manage portion control?
By conversion factor
• What is the timeframe for mise en place and service?

40 min
• What do you need to consider regarding preparation of other items on the menu?
Consider issues like ingredient overlap (using common components efficiently), the availability of cooking
equipment, timing to guarantee dishes are served at the same time, and the flow of kitchen activities to
maintain efficiency and consistency when producing dishes from the menu.
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
Wash your hands before and after handling food or utensils. Wash surfaces with hot, soapy water.
Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
45360 | CRICOS: 03690M
Our staff will adhere to a consistent production process, with an emphasis on the freshness of the ingredients,
exact cooking methods, and quantity control. This preserves the quality and worth of the food. Every dish must
match our high standards due to routine quality tests and adherence to recipe rules that guarantee food structure
consistency.
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
A comprehensive equipment checklist will be followed by our staff prior to each servicing period. This include
washing, disinfecting, and checking all kitchen gadgets and tools. To make sure that all equipment is tidy,
functioning, and prepared for effective service, any problems or maintenance requirements will be swiftly
addressed.
45360 | CRICOS: 03690M
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
Cross-contamination, inadequate cooking, and poor storage are all dangers to food safety. Food storage,
preparation, and handling are crucial control points. Staff training in safe food handling, temperature monitoring,
routine equipment maintenance, and rigorous adherence to cleanliness and storage regulations are strategies to
reduce hazards. These practices ensure that food is prepared and served safely.
45360 | CRICOS: 03690M
Food Supplies Template
Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Ingredient Qty Qty/serves Qty x serves required

Oil
100 5 500
Garlic
20 4 60
Onion
50 7 35
Cumin seeds
30 2 60
Coriander seeds
100 1 100
Carrots
100 2 200
Cauliflower
30 3 90
Flour
20 5 100
Green chilli
20 6 120
Red chilli
20 2 40
Kitchen Workflow Template
Kitchen Workflow Plan

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

Preparing Bowl, chopping board knife Chef and prep team,
☐ 9:30-10:30 ingredients chop vegetables,
marinate proteins.
Cooking Pans, Gas stove , whiskers Chef and cooks, begin
☐ 11:00-12:00 cooking dishes as per
order.
Cleaning Cleaner, duster Kitchen staff, clean and
☐ 12:30-11:00 sanitize all equipment
and surfaces.
Chef and prep team,
☐ Cutting boards, knives, prep chop vegetables,
8:00 AM Prep tables marinate proteins.
45360 | CRICOS: 03690M
Chef and cooks, begin
☐ cooking dishes as per
9:30 AM Cooking Stovetops, ovens, pans order.
Sous chef and line cooks,
☐ assemble dishes with
11:00 AM Assembly Plating tools, serving dishes garnishes.
Head chef, taste and
☐ check temperature of
12:30 PM Quality Check Tasting utensils, thermometer dishes.
Waitstaff, serve dishes to
☐
1:00 PM Service Warming trays, serving utensils customers.
Kitchen staff, clean and
☐ Dishwasher, sinks, cleaning sanitize all equipment
3:00 PM Cleanup supplies and surfaces.
Manager, update
☐ inventory and order
4:00 PM Inventory Inventory log, storage areas supplies as needed.
Chef and prep team,
☐ Cutting boards, knives, prep chop vegetables,
8:00 AM Prep tables marinate proteins.
☐
1:00 PM Service Warming trays, serving utensils customers.
☐ Dishwasher, sinks, cleaning sanitize all equipment
3:00 PM Cleanup supplies and surfaces.
Manager, update
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
Our workflow plan is a thorough approach made to increase the effectiveness of our kitchen operations. In order to
ensure the smooth and effective manufacturing of meals, it takes into account a number of important variables. We
first concentrated on task sequencing. We reduce downtime and develop a flow that enables our staff to move
effortlessly from food preparation to cooking, assembly, and serving by organizing duties rationally. This sequential
strategy makes sure that everyone on the team is aware of their roles and responsibilities and helps us prevent
45360 | CRICOS: 03690M
bottlenecks. Another crucial component of our plan is effective equipment use. Each piece of equipment required at
each stage of the process has been thoroughly specified.
45360 | CRICOS: 03690M
Mise en place List Template
Mise en place list

Activity and description Qty required Responsibility
Vegetable Chopping 2 kg Prep Team
Meat Marination 4 portions Sous Chef
Sauce Preparation 1 liter Saucier
Pasta Boiling 500g Cooks
Garnish Preparation As needed Line Cooks
Plate and Utensil Setup As needed Waitstaff
Salad Washing and Assembly As needed Salad Chef
Bread Slicing and Toasting As needed Kitchen Staff
Dessert Plating As needed Pastry Chef
Inventory Check and Restocking As needed Manager

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
The tasks, quantities, and responsibilities are all clearly assigned in our mise en place list to maximize team
productivity. We took equipment accessibility, dish complexity, and preparation times into account. Collaboration
among team members made it possible to take into account everyone's knowledge, resulting in a simplified and
effective plan.
Food preparation List Template
Food preparation list

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

Prep Team, chop various vegetables for the
☐ 8:00 AM Vegetable Chopping day.
☐ 9:30 AM Meat Marination Sous Chef, marinate meat for flavor.
☐ 10:30 AM Sauce Preparation Saucier, prepare sauces as needed.
☐ 11:30 AM Pasta Boiling Cooks, boil pasta to al dente.
☐ 12:00 PM Garnish Preparation Line Cooks, prepare garnishes for plating.
45360 | CRICOS: 03690M
☐ 12:30 PM Salad Assembly Salad Chef, wash and assemble salads.
Kitchen Staff, slice and toast bread as
☐ 1:30 PM Bread Slicing and Toasting required.
☐ 2:00 PM Dessert Plating Pastry Chef, prepare and plate desserts.

Manager, check inventory levels and restock
☐ 3:00 PM Inventory Check and Restocking as needed.
Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
plan
By separating jobs and responsibilities, our food preparation plan improves efficiency. We took into account things
like dish complexity, preparation times, and equipment accessibility. It was possible to increase efficiency and
quality by working together with the team members during development to make sure that everyone's expertise
was used.
45360 | CRICOS: 03690M
Reflective Journal Date: 11/4/2023 Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No
Service completed at: 12:30 Service start time: 8:00 Service finish time: 1 of 12
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival
Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook
Recipes prepared: Butter sauce
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
I demonstrated excellent organizational abilities by creating effective preparation plans and workflows. I diligently followed kitchen policies and safety procedures to
ensure the quality and safety of the meals. A highlight was working with my team and utilizing their knowledge. I discovered the value of concise communication and
adaptability in dealing with unexpected challenges. To further improve efficiency and adaptability, I would concentrate on even better communication and emergency
preparedness in the future.
Supervisor Endorsement
Supervisor name: Position: Signed:

45360 | CRICOS: 03690M
Service 2/12
requirements:
Buffet
Buffets are effective for a variety of meals, both simple and elegant. There are several meals that can be
served so guests can choose what they want. Buffets are perfect for casual dining occasions, which are
typically perceived as unhurried and unstructured.
We have to take particular demands and dietary restrictions into account when thinking about client needs. To
guarantee that all visitors can enjoy the buffet options, it is imperative to cater to typical dietary needs like
vegetarian, vegan, gluten-free, and allergies. To improve the overall dining experience, any specific requests
should also be handled swiftly and efficiently.
Based on reservations, anticipated walk-in clients, and previous experience, we may estimate the necessary
number of meals. We will regularly monitor reservation records and real-time order monitoring to make sure
the right quantity of meals are created, and we'll adapt production to match demand while reducing food waste
as necessary.
Standardized recipes and portioning implements like scoops and measuring cups will be used to regulate
portion control. We will train our culinary staff to regularly portion meals in accordance with these guidelines,
providing both high quality and economical use of resources.
The timeframe for mise en place and service will be 30 min meticulously planned, considering the kitchen's
capacity and the complexity of the buffet offerings. Prep work will be completed well in advance of service to
avoid last-minute rushes and ensure a smooth dining experience.
We will take ingredient overlapping and job optimization into account while preparing other dishes on the
menu in order to organize the kitchen's operations. By doing this, we can reduce waste, increase efficiency,
and make sure that everything on the menu is made and presented perfectly.
met?
We have clear organizational criteria for the food that address presentation, flavor, and consistency. We shall
carry out routine quality inspections and tasting sessions to make sure these criteria are met. Our dedication
45360 | CRICOS: 03690M
to sustaining consistency and our high standards for each dish served at the buffet will include ongoing
training and feedback sessions with our culinary staff.
45360 | CRICOS: 03690M
We'll stick to exact recipes and just-in-time preparation to preserve nutritional content, quality, and structure.
Freshness is guaranteed through temperature control for both hot and cold food. Food is refreshed by regular
rotation and inspection. Food structure is enhanced by appealing presentation.
45360 | CRICOS: 03690M
Prior to use, we will inspect every piece of equipment while adhering to cleaning procedures and routine
maintenance plans. Cleaning and maintenance duties will be taught to the staff, and an equipment readiness
checklist will be used to confirm this. This guarantees both effective buffet service and food safety.
Risk assessment
the risks.
Risks to food safety:
Risks to food safety associated with buffet service include improper temperature control, cross-contamination, and
visitor or worker handling. These dangers raise the possibility of foodborne infections and poor food quality.
Important Control Points
 Keeping cold products below 40°F (4°C) and hot meals above 140°F (60°C) is known as
temperature control.
 Cross-Contamination: Preventing cross-contamination by routine utensil replacement and the
use of distinct serving utensils for each dish.
 Rotation and Monitoring: To keep food fresh, dishes should be rotated often.
Risk Management Techniques:
 Food thermometers are used to strictly check the temperature.

 Regular Batch Replenishment: Regular batch replenishment lowers the chance that food will sit
out for an extended amount of time.
 Cross-Contamination Prevention: Teaching personnel the right way to handle food and giving
customers visible signage.
 appearance and garnishing: A pleasing appearance tempts visitors to take from the top, lowering
the risk of cross-contamination.
45360 | CRICOS: 03690M
 We reduce the hazards to food safety and preserve the buffet's food quality by executing these
measures at important control points.


Chicken
100g 50 5000g
Cumin
2 cups 30 60 cups
Coriander
1 tbsp 40 40 tbsp
Onion
500g 20 10000g
Garlic
3 pieces 15 45 pieces


Prep Team, chop
☐ Cutting boards, knives, prep vegetables, marinate
8:00 AM Prep tables proteins.
☐ 1:00 PM Service Warming trays, serving utensils customers.
☐ Dishwasher, sinks, cleaning sanitize all equipment and
3:00 PM Cleanup supplies surfaces.
45360 | CRICOS: 03690M
Manager, update
Workflow planning
plan?
The goal of our rigorously organized kitchen workflow is to increase productivity in all aspects of our culinary
operations. To ensure smooth execution, a number of criteria were taken into account throughout development.
Prioritizing work sequencing was the first thing we did to reduce downtime and establish a well-organized flow in
our kitchen. From preparation to cooking, assembly, and serving, we logically arrange processes to make the most
efficient use of our kitchen's resources and lessen the likelihood of bottlenecks or delays.
Another important factor was equipment use. In order to ensure a seamless workflow and avoid disputes over
shared instruments, we carefully determined which equipment is required at each stage of the process.
Time management was essential to our plan. Each operation must be completed exactly on time to prevent
unneeded delays or last-minute scrambles before serving.
Our kitchen workflow plan is created to increase efficiency and improve our entire culinary operations. It includes
task sequencing, equipment use, time management, and cooperation. It demonstrates our dedication to
continually serving our customers food of the highest caliber.
45360 | CRICOS: 03690M
Mise en place list

Vegetable Chopping 2 kg Prep Team
Meat Marination 4 portions Sous Chef
Sauce Preparation 1 liter Saucier
Pasta Boiling 500g Cooks
Garnish Preparation As needed Line Cooks
Plate and Utensil Setup As needed Waitstaff
Salad Washing and Assembly As needed Salad Chef
Bread Slicing and Toasting As needed Kitchen Staff
Dessert Plating As needed Pastry Chef
Inventory Check and Restocking As needed Manager

A key component in our kitchen that is essential to improving team effectiveness is our mise en place list. When it
was being developed, a number of important factors were taken into account to make sure our kitchen functions
smoothly and effectively. First and foremost, we gave defined duties for each activity, making sure that team
members were given unambiguous assignments of responsibility. This gets rid of any ambiguity and guarantees
that each team member is aware of their responsibilities, resulting in a more efficient and well-organized workflow.
Careful quantity planning was another essential component. On the basis of a combination of historical data,
anticipated demand, and the intricacy of our menu, we determined the quantities needed for each task. Due to our
rigorous planning, we are able to have the exact amount of everything without running out.
A major factor was time management. We established a reasonable schedule for mise en place by taking into
account the projected amount of time required for each task. By doing this, we may complete our preparation work
quickly and well before service, avoiding last-minute craziness and stress. It's significant that our plan is the
outcome of teamwork. We worked in consultation and partnership with our kitchen team members as it was being
developed. Their invaluable advice and knowledge were included into the mise en place list to suit the particular
needs of our kitchen. Our strategy includes flexibility as well to meet any last-minute adjustments or unique
requests that might be made while providing service. Maintaining a dynamic and effective kitchen environment
requires this agility.

45360 | CRICOS: 03690M
☐ 11:30 AM Pasta Boiling Cooks, boil pasta to al dente.
☐ 12:00 PM Garnish Preparation Line Cooks, prepare garnishes for plating.
☐ 12:30 PM Salad Assembly Salad Chef, wash and assemble salads.

Kitchen Staff, slice and toast bread as
☐ 1:30 PM Bread Slicing and Toasting required.
☐ 2:00 PM Dessert Plating Pastry Chef, prepare and plate desserts.

Manager, check inventory levels and restock
☐ 3:00 PM Inventory Check and Restocking as needed.

plan
Our detailed calendar, task organization, and responsibility definition help us prepare food as efficiently as
possible. We took into account things like recipe difficulty, preparation time, and equipment accessibility. Working
together with our staff during development ensured that their invaluable suggestions were taken into account,
resulting in a streamlined and effective plan. This cooperative method promotes a sense of shared accountability
and aids in making sure our kitchen runs smoothly and effectively.
45360 | CRICOS: 03690M
Service completed at: 11 am Service start time: 12:00 Service finish time: 2 of 12
Recipes prepared: Korma Sauce
future?)
As I work the health and safety procedures, I keep the entire place clean and organized.
Before shutting the venue, the stock was inspected, replenished for the following shift, controlled disposal, general cleaning was finished, and any recommendations for
improvement were made.

RTO: 45360 | CRICOS: 03690M
Service 3/12
requirements:

A la carte would be the ideal food service method for this dish. It gives diners the option to order this particular
meal separately, enabling a customized dining experience.
Customers may choose their preferred level of salmon doneness, dietary choices like gluten- or dairy-free,
and unique requests like additional sauce or particular side dishes. It's essential to comply with these requests
in order to satisfy customers.
Throughout the service period, customer orders will determine how many meals are needed. We'll constantly
keep an eye on incoming orders to guarantee the right quantity of meals are produced, and we'll alter
production to prevent waste.
With the use of accurate recipe measurements and standardized plating methods, portion control will be
handled. The kitchen staff will receive training on how to consistently distribute fish and sauce according to
our guidelines for serving size.
Mise en place for this dish, including salmon preparation, sauce making, and vegetable prep, will typically start
well before the service period, possibly a few hours prior. The actual service time will depend on the
restaurant's dining hours, but orders will be prepared promptly upon customer request.
Ingredient duplication and resource sharing should be taken into account for additional menu items. For
instance, to maximize effectiveness and save waste, the same vegetables that are used in many meals can
be prepared all at once.
met?
The salmon should be cooked to exacting temperatures to guarantee that it is grilled to perfection. The lemon
butter sauce should have the right consistency and flavor profile, and the dish should be presented with the
proper garnishes. These requirements will be continuously met thanks to quality checks and chef supervision.
These high standards will be maintained with the aid of frequent training sessions and feedback.
RTO: 45360 | CRICOS: 03690M
To retain the nutritional value, quality, and structure of the Grilled Salmon with Lemon Butter Sauce, our production
procedures are extremely meticulous. To achieve the ideal doneness, the salmon is delicately grilled, protecting its
nutrients and guaranteeing a flawless texture. To preserve its flavor and consistency, the lemon butter sauce is
produced using exact quantities and fresh ingredients. To keep their crunch and brilliant hues, veggies are
blanched before serving as sides. We incorporate frequent quality checks and chef supervision into our operation
to guarantee consistency.
RTO: 45360 | CRICOS: 03690M
Food safety and productivity depend on the readiness and cleanliness of the equipment. Pre-service inspections
are a part of our procedure to guarantee that all equipment is functional. Strict washing and sanitizing procedures
are used in accordance with cleaning regulations. The clear definition of staff duties makes sure that everyone
contributes to keeping the equipment clean. A thorough checklist that includes everything from stovetops to serving
utensils confirms that the equipment is ready. With this strategy, we can ensure that our equipment is sanitized and
prepared for each service period, enhancing both operational effectiveness and food safety.
Risk assessment
the risks.
Risks to food safety:
Risks to food safety associated with buffet service include improper temperature control, cross-contamination, and
visitor or worker handling. These dangers raise the possibility of foodborne infections and poor food quality.
Important Control Points
 Keeping cold products below 40°F (4°C) and hot meals above 140°F (60°C) is known as
RTO: 45360 | CRICOS: 03690M
temperature control.
 Cross-Contamination: Preventing cross-contamination by routine utensil replacement and the
use of distinct serving utensils for each dish.
 Rotation and Monitoring: To keep food fresh, dishes should be rotated often.
Risk Management Techniques:
 Food thermometers are used to strictly check the temperature.

 Regular Batch Replenishment: Regular batch replenishment lowers the chance that food will sit
out for an extended amount of time.
 Cross-Contamination Prevention: Teaching personnel the right way to handle food and giving
customers visible signage.
 appearance and garnishing: A pleasing appearance tempts visitors to take from the top, lowering
the risk of cross-contamination.

Butter 1 tbsp 20 servings 20 tbsp (1.25 cups)
Lemon Juice 1 tsp 20 servings 20 tsp (1/3 cup)
White Wine/Broth 1 tsp 20 servings 20 tsp (1/3 cup)
Minced Garlic 1 clove 20 servings 20 cloves
Salt To taste - -
Pepper To taste - -
Fresh Parsley (optional) As needed - -
RTO: 45360 | CRICOS: 03690M

Prep Team, measure and
☐ prepare butter, lemon
8:00 AM Prep Ingredients Cutting board, knife juice, garlic, etc.
Cook, sauté minced garlic
☐ 8:30 AM Sauté Garlic Saucepan, stove in butter until fragrant.
Saucepan, white wine or chicken Cook, add wine or broth
☐ 9:00 AM Deglaze with Wine/Broth broth to deglaze and simmer.
Cook, pour in lemon juice,
☐ stir, and continue
9:30 AM Add Lemon Juice Lemon squeezer, measuring cup simmering.
Cook, season with salt
☐ and pepper, adjust to
10:00 AM Season and Taste Salt, pepper, tasting spoon taste.
Cook, garnish and
☐ 10:30 AM Garnish and Serve Chopped parsley (optional) prepare sauce for service.
Kitchen Staff, clean
☐ equipment and
11:00 AM Cleanup Sink, cleaning supplies workstations.
RTO: 45360 | CRICOS: 03690M
☐
Workflow planning
plan?
Our workflow design for Lemon Butter Sauce increases effectiveness by properly allocating resources, managing
time, and scheduling tasks. Collaboration with our kitchen team ensured that their important suggestions were
taken into account, streamlining the procedure. This method reduces downtime, improves ingredient preparation,
and fosters a pleasant kitchen atmosphere, all of which improve our capacity to consistently produce dishes of the
highest caliber.
RTO: 45360 | CRICOS: 03690M
Mise en place list

Butter 1.25 cups Prep Team
Lemon Juice 1/3 cup Prep Team
White Wine or Chicken Broth 1/3 cup Prep Team
Minced Garlic 20 cloves Prep Team
Salt To taste Cook
Pepper To taste Cook
Fresh Parsley (optional) As needed Cook
In order to maximize team effectiveness, it is essential to use our mise en place list for Lemon Butter Sauce. This
prevents last-minute scrambles and guarantees a smooth cooking process by ensuring that every ingredient is
prepared and ready. To make a well-organized plan, we took into account details like component amounts,
preparation timeframes, and roles. Incorporating their knowledge and thoughts into its development was crucial for
ensuring that everyone knows their responsibilities and contributes to a smooth cooking process. This teamwork-
based strategy promotes a sense of shared accountability, boosts productivity, and guarantees that our sauce is
constantly made to perfection.
RTO: 45360 | CRICOS: 03690M


Prep Team, measure and prepare butter,
☐ 8:00 AM Prep Ingredients lemon juice, garlic, etc.
Cook, sauté minced garlic in butter until
☐ 8:30 AM Sauté Garlic fragrant.
Cook, add wine or broth to deglaze and
☐ 9:00 AM Deglaze with Wine/Broth simmer.
Cook, pour in lemon juice, stir, and continue
☐ 9:30 AM Add Lemon Juice simmering.
Cook, season with salt and pepper, adjust to
☐ 10:00 AM Season and Taste taste.
Cook, garnish and prepare sauce for
☐ 10:30 AM Garnish and Serve service.
Kitchen Staff, clean equipment and
☐ 11:00 AM Cleanup workstations.
RTO: 45360 | CRICOS: 03690M
☐

plan
To enhance productivity in our kitchen, we meticulously planned the food preparation for our Lemon Butter Sauce.
Its development involved working together with our kitchen team and taking into account a number of important
factors. We prioritized job sequencing and time management first. We make sure that the sauce-making process
runs well by allotting particular times for each task, minimizing downtime, and enabling the sauce to be finished on
schedule. Another crucial element was how the ingredients were prepared. We carefully calculated the amount of
time needed to prepare items like garlic, lemon juice, and parsley. Because of this foresight, everything is prepared
when it is needed, which avoids delays when cooking. This plan required close cooperation with our kitchen staff.
Their invaluable advice and knowledge were incorporated into the preparation list, which helped everyone
understand their obligations. This teamwork-based approach encourages a sense of shared accountability and
dedication among team members, which improves the efficiency and harmony of the cooking environment.
In conclusion, our strategy for preparing meals demonstrates our dedication to constantly serving dishes of the
highest quality. We have developed a plan that maximizes efficiency and guarantees that our Lemon Butter Sauce
is constantly made to perfection by taking into account work sequencing, time management, ingredient
preparation, and close team collaboration.
RTO: 45360 | CRICOS: 03690M
Service completed at: 11pm Service start time: 7am Service finish time: 12am 3 of 12
Recipes prepared: Lemon Butter Sauce
future?)
I focus on the efficient teamwork, accurate application of cooking techniques, and respect to food safety and quality standards as I reflect on the making of Lemon
Butter Sauce. We produced a consistent and tasty sauce quickly by closely following the directions and paying attention to the time. The highest standards of food
safety were maintained by strict adherence to safety procedures, such as correct handling of ingredients. Additionally, I discovered the value of teamwork in achieving
culinary perfection as well as the need of effective communication in the kitchen. In the future, I would look into ways to further simplify the sauce-making procedure and
experiment with other approaches to constantly improve the flavor profile for a more pleasurable dining experience.

RTO: 45360 | CRICOS: 03690M
Service 4/12
requirements:

Combining an à la carte and mass cooking operation would be the best food service model for cook-frozen
meatballs. The meatballs can be supplied à la carte to distinct consumers, providing for flexibility in quantity
sizes and personalization, even if they are made in bulk and frozen for long-term usage.
Variations in serving sizes, dietary preferences (such as vegetarian or gluten-free alternatives), and specific
requests for supplemental sauces or sides are all examples of possible customer requirements. Customer
happiness depends on these needs being satisfied.
The volume of orders and consumer demand will determine how many meals are needed. A thorough
inventory management system is required to keep track of the available frozen meatballs and make additional
batches as necessary in order to guarantee that the right amount of meals are produced.
By pre-portioning and freezing the meatballs in uniform serving sizes, portion control may be handled. The
ability to clearly mark each frozen portion makes it simple to thaw and heat the required amount without
wasting any.
The initial chopping, forming, and cooking of meatballs are all part of the mise en place process. Customer
orders and the time required to reheat the frozen meatballs would determine the service time. Since the
meatballs must be reheated after being precooked and frozen, the serving time would typically be brief.
Other menu items, such as pasta, sauces, or side dishes, that go well with meatballs must be taken into
account. These should be prepared either freshly or with suitable food preparation techniques that meet their
particular needs.
met?
Organizational requirements for meatballs may contain details like the type of meat used, the seasoning, the
size, and the cooking techniques. These standards should be upheld by following the recipes exactly, doing
frequent quality inspections, and training the workforce. The consistency of organizational standards can also
be ensured by regular evaluations and client input.
RTO: 45360 | CRICOS: 03690M
The cook-freeze method's production procedures for meatballs are carefully planned to maintain the dish's nutritive
content, aesthetic appeal, and structural integrity. The meticulous selection and preparation of premium
ingredients, such as the meat mixture, breadcrumbs, seasonings, and binders, is the foundation of the entire
process. Customers want a consistent flavor profile and texture, which is made possible by accurate measurement
and careful blending.
RTO: 45360 | CRICOS: 03690M
The beef mixture is then expertly molded into homogeneous meatballs. This stage helps to manage portions,
adhere to dietary criteria, and satisfy diners' expectations while also ensuring consistency in the cooking process.
Maintaining quality requires careful attention during the cooking process. The meatballs are cooked to the proper
internal temperature, preserving the desired texture and flavor while assuring food safety.
RTO: 45360 | CRICOS: 03690M
Our kitchen follows a strict procedure to make sure that all of the tools required for making meatballs are kept in
excellent shape. Surfaces, utensils, and tools are meticulously cleaned and sanitized before each service period.
To quickly address any equipment problems, routine maintenance inspections are carried out. This commitment to
cleanliness ensures that our kitchen is always prepared for the efficient and safe production of meals, preserving
both food quality and customer happiness.
Risk assessment
the risks.
There are several food safety risks to take into account when making meatballs. The handling and
storage of raw meat, keeping it at safe temperatures to prevent bacterial growth, and cooking the
meatballs to the necessary internal temperature to get rid of dangerous pathogens are all critical control
points. To mitigate these hazards, careful adherence to food safety regulations is required. This includes
regular handwashing, adequate sanitation of surfaces and utensils, and maintaining a clean and orderly
kitchen environment. Furthermore, it is essential to continuously check the temperatures in the
refrigerator and freezer as well as to thoroughly inspect the meat. By implementing these strategies and
enforcing strict food safety measures, we aim to reduce and remove food safety risks, ensuring that our
meatball preparation is safe for consumption.


(150g x
Number of
Ground Meat 150 grams Serves)
(25g x Number
Breadcrumbs 25 grams of Serves)
(1 x Number of
Egg 1 Serves)
(15g x Number
Onion (Minced) 15 grams of Serves)
RTO: 45360 | CRICOS: 03690M
(5g x Number
Garlic (Minced) 5 grams of Serves)
Salt To taste -


Ground meat, breadcrumbs, Meatball Cook / Prep
☐ 7:00 AM Meatball Prep Begins spices, etc. Cooks
Set Up Stations (Hot, Cold, Sous Chef / Station
☐ 8:00 AM Grill, etc.) Pans, grills, prep tables Cooks
Inventory Check & Order Kitchen Manager / Sous
☐ 8:30 AM Supplies Inventory sheets, computer Chef
☐ 9:00 AM Preheat Ovens & Grills Ovens, grills

Station Cooks / Kitchen
RTO: 45360 | CRICOS: 03690M
Manager
Receive Deliveries & Check Receiving Team / Sous
☐ 9:30 AM Quality Delivery trucks Chef
☐ 10:00 AM Sauce Preparation Saucepans, mixers, ingredients Saucier / Prep Cooks

Meatball Cook / Prep
☐ 10:30 AM Meatball Assembly Mixing bowls, scales, trays, etc. Cooks
Station Cooks / Sous
☐ 11:30 AM Lunch Service Prep Set up service station, garnishes Chef
Entire Team (rotate as
☐ 12:00 PM Lunch Service Begins All cooking equipment needed)
Dishwasher, sinks, cleaning Dishwashers / Prep
☐ 2:00 PM Mid-Service Cleanup supplies Cooks
☐ 2:30 PM Prep for Dinner Service Restocking, mis en place Prep Cooks / Sous Chef
☐ 3:00 PM Dinner Service Prep Set up service stations Chef
☐ 5:00 PM Dinner Service Begins All cooking equipment needed)
☐ 7:00 PM Dinner Rush Peak Maintain order pace needed)
Dishwashers / Prep
☐ 9:00 PM Post-Service Cleanup Cleaning, sanitizing Cooks
Closing Cooks / Sous
☐ 10:00 PM Prep for Tomorrow Label, date, organize prep Chef
Closing Cooks / Sous
☐ 10:30 PM Kitchen Closes Shut down equipment Chef
Workflow planning
plan?
The workflow plan has been thoughtfully created to maximize efficiency by taking into account a number of
important elements. In the beginning, it streamlines the distribution of duties and tasks throughout the working
day, making sure that each team member is aware of their responsibilities and when to carry them out, hence
minimizing bottlenecks and downtime. Second, the design streamlines the processes involved in meatball
assembly and sauce preparation while taking into account the particular requirements of making meatball dishes.
Thirdly, it combines routine equipment setup, supply ordering, and inventory inspections to reduce service
RTO: 45360 | CRICOS: 03690M
interruptions. Finally, by defining roles and promoting teamwork, the strategy promotes communication and
collaboration.
RTO: 45360 | CRICOS: 03690M
Mise en place list

Ground Meat Preparation 5 kg Prep Cooks
Breadcrumbs 500g Prep Cooks
30g salt, 10g

Spices and Seasonings (e.g., salt, pepper) pepper Prep Cooks
Eggs 2 Prep Cooks
2 medium
Onions onions Prep Cooks
Garlic 4 cloves Prep Cooks
Fresh Herbs (e.g., parsley) 20g Prep Cooks
Parmesan Cheese (or other cheese) 100g Prep Cooks
[Specify
Sauce Ingredients (if applicable) amounts] Saucier
Mixing Bowls 2 Prep Cooks
Measuring Utensils (cups, spoons) Yes Prep Cooks
Mixing Tools (e.g., mixing spoons) 2 Prep Cooks
Cutting Board 1 Prep Cooks
Knives 1 chef's knife Prep Cooks
Trays or Sheet Pans 2 Prep Cooks
Plastic Wrap or Cling Film 1 roll Prep Cooks
Food Processor (if used) 1 Prep Cooks
A key tool for increasing our team's productivity in the kitchen is the mise en place list for making meatballs. It
makes sure that everything is prepared and ordered, that the amounts are uniform, and that the roles are all well
defined. The careful preparation saves downtime, lowers the chance of mistakes, and enables our crew to function
as one during the cooking process. Ingredient quantities, equipment readiness, and task distribution are all taken
into account when creating the plan in order to streamline the meatball preparation procedure. This strategy was
refined with the help of the team, ensuring that it satisfies the particular requirements of our kitchen and fostering a
cooperative atmosphere where everyone is aware of their responsibility for attaining effective and reliable meatball
production.
RTO: 45360 | CRICOS: 03690M

☐ 7:00 AM Kitchen Prep Begins Head Chef / Prep Cooks
☐ 8:00 AM Set Up Stations (Hot, Cold, Grill, etc.) Sous Chef / Station Cooks
☐ 8:30 AM Inventory Check & Order Supplies Kitchen Manager / Sous Chef
☐ 9:00 AM Preheat Ovens & Grills Station Cooks / Kitchen Manager
☐ 9:30 AM Receive Deliveries & Check Quality Receiving Team / Sous Chef
☐ 10:00 AM Prepare Sauces & Marinades Saucier / Prep Cooks
☐ 10:30 AM Meat/Fish/Produce Prep Butchers / Prep Cooks
☐ 11:30 AM Lunch Service Prep Station Cooks / Sous Chef
☐ 12:00 PM Lunch Service Begins Entire Team (rotate as needed)
☐ 2:00 PM Mid-Service Cleanup Dishwashers / Prep Cooks
☐ 2:30 PM Prep for Dinner Service Prep Cooks / Sous Chef
☐ 3:00 PM Dinner Service Prep Station Cooks / Sous Chef
☐ 5:00 PM Dinner Service Begins Entire Team (rotate as needed)
☐ 7:00 PM Dinner Rush Peak Entire Team (rotate as needed)
☐ 9:00 PM Post-Service Cleanup Dishwashers / Prep Cooks
☐ 10:00 PM Prep for Tomorrow Closing Cooks / Sous Chef
☐ 10:30 PM Kitchen Closes Closing Cooks / Sous Chef
RTO: 45360 | CRICOS: 03690M
plan
The meal preparation plan is created to maintain a planned workflow throughout the day and maximize productivity
in our kitchen by carefully allocating activities, maximizing resource use, and other factors. The unique
requirements of each meal service, equipment readiness, inventory control, and effective team communication are
all factors taken into account when creating this strategy. This strategy was refined with the help of other team
members, ensuring that it satisfies the particular needs of our kitchen and promotes cooperation. This strategy will
help us serve consistent, high-quality meals, improve coordination, and cut down on downtime, all of which will
lead to a more effective and productive kitchen operation.
RTO: 45360 | CRICOS: 03690M
Service completed at: 11 pm Service start time: 7 am Service finish time: 4 of 12
Recipes prepared: meatball
future?)
Several achievements during the meatball-making process stood out, including efficient cooperation, accurate ingredient measurement, and keeping a tidy and orderly
workspace. Knife skills, seasoning, and combining for uniformity in flavor were some of the skills and methods demonstrated. To ensure the safety of the food we
served, we strictly adhered to the kitchen's policies and practices. We prepared ingredients ahead of time, communicated clearly, and had a disciplined workflow to
increase productivity. Priority was given to ensuring quality and safety, with regular care being taken to handle food safely. I discovered the value of thorough planning
and effective communication. To keep things interesting for customers, I would concentrate my efforts on further reducing the preparation procedure and investigating
inventive meatball recipe modifications.

RTO: 45360 | CRICOS: 03690M
Service 5/12
requirements:

A la carte is usually the best food service type choice for a Chicken Caesar Wrap. Individual consumers can
order the wrap this way, and it can be freshly created for each purchase. It offers customisation options, which
are frequently desired in situations for casual dining.
A customer's requirements could include different dietary restrictions and preferences. To meet the needs of
customers who may have dietary restrictions like vegetarianism or a desire for gluten-free choices, it is crucial
to offer different wrap options. To ensure consumer satisfaction, unique requests for ingredient deletions or
additions should be met.
The amount of meals needed will depend on daily variations in consumer demand. It's essential to keep
accurate sales records and keep an eye on customer orders to make sure the right quantity of meals are
produced. Food waste can be reduced through regular inventory checks and preparation according to client
demand.
Using standardized recipes and portioning instruments like measuring cups and scales, portion control can be
regulated. To maintain uniformity in serving sizes, kitchen personnel must be properly trained to adhere to
portion requirements.
To ensure effectiveness, the timeline for setup and service should be carefully planned. It is best to prepare
the materials and have them ready to build the mise en place ahead of time. The objective for service is to
rapidly create and serve the Chicken Caesar Wrap, ideally just a few minutes after receiving the order.
It's important to think about kitchen workflow and equipment usage when preparing other menu items. Make
sure the preparation of other menu items doesn't interfere with the preparation of the Chicken Caesar Wraps,
and vice versa. The key is effective task management and scheduling.
met?
Criteria for the quality of the ingredients, food safety, and presentation should be included in the organizational
standards for the Chicken Caesar Wrap. Regular training, quality inspections, and encouragement of
employee and customer feedback are all necessary to guarantee that these requirements are met. To sustain
these standards, preparation and presentation must be consistent.
RTO: 45360 | CRICOS: 03690M
When making Chicken Caesar Wraps, quality ingredients are sourced, the chicken is expertly grilled, and the
wraps are assembled to order while retaining nutritional value and quality. Compliance with food safety procedures
is essential.
RTO: 45360 | CRICOS: 03690M
After every servicing, the equipment is cleaned and sanitized, and a pre-opening checklist guarantees that it is
ready. For effective food preparation that maintains food quality, staff training and inspections help preserve the
equipment's quality and safety.
RTO: 45360 | CRICOS: 03690M
Risk assessment
the risks.
Cross-contamination of raw chicken and fresh veggies as well as failure to keep grilled chicken at the proper
temperature are serious threats to food safety in the production of Chicken Caesar Wraps. We have determined
the most important critical control points (CCPs) and put procedures into place to reduce these risks. In order to
prevent cross-contamination, we first implement stringent separation and hygiene procedures, assuring distinct
work locations, utensils, and routine handwashing. The second step is to carefully monitor and regulate the grilling
procedure, using food thermometers to make sure the chicken reaches the necessary internal temperature of
165°F (74°C) and thereby obviates any undercooked chicken. Thirdly, stringent cleaning and sanitizing processes
are enforced to prevent bacterial growth, and ingredient quality is maintained by routine supplier inspections.
Finally, ongoing staff training and oversight highlight best practices for food safety.

Chicken breasts 5 kg 150g 33.33 kg
Lettuce 3 heads 30g 90 heads
Caesar dressing 2L 15g 133.33 L
Wraps/Tortillas 200 1 200
Parmesan cheese 2 kg 5g 10 kg
Croutons 2 kg 10g 20 kg
Olive oil 1L 5 ml 5L
Spices and seasonings Varies Varies Varies
RTO: 45360 | CRICOS: 03690M


Cutting boards, knives, peeler,
☐ 7:00 AM Kitchen Prep Begins etc. Head Chef / Prep Cooks
Set Up Stations (Hot, Cold, Sous Chef / Station
☐ 8:00 AM Grill, etc.) Pans, grills, prep tables Cooks
Station Cooks / Kitchen
☐ 9:00 AM Preheat Ovens & Grills Ovens, grills Manager
Receive Deliveries & Check Receiving Team / Sous
☐ 9:30 AM Quality Delivery trucks Chef
Prepare Sauces &
☐ 10:00 AM Marinades Saucepans, mixers, ingredients Saucier / Prep Cooks
Knives, cutting boards, scales,
☐ 10:30 AM Meat/Fish/Produce Prep etc. Butchers / Prep Cooks
☐ 11:30 AM Lunch Service Prep Set up service station, garnishes Chef
☐ 2:30 PM Prep for Dinner Service Restocking, mis en place Prep Cooks / Sous Chef
RTO: 45360 | CRICOS: 03690M
☐ 3:00 PM Dinner Service Prep Set up service stations Station Cooks
Workflow planning
plan?
By carefully assigning duties, ensuring smooth communication, and upholding a set schedule throughout the day,
the workflow plan for the kitchen is created to be as effective as possible. Its development took into account a
number of important aspects, such as the unique requirements of each meal service, effective equipment use,
temperature control, and inventory management. This design was refined with the help of several team members,
whose collaboration and suggestions were crucial to making sure it satisfies the particular needs of our kitchen and
promotes teamwork. This strategy will help us decrease downtime, lower the possibility of mistakes, and
consistently provide our clients with meals of the highest caliber. The end result is a more effective and productive
kitchen operation because it encourages a sense of shared responsibility and teamwork among the kitchen
personnel.
RTO: 45360 | CRICOS: 03690M
Mise en place list

Kitchen Prep Begins N/A Head Chef / Prep Cooks
Set Up Stations (Hot, Cold, Grill, etc.) N/A Sous Chef / Station Cooks
Inventory Check & Order Supplies N/A Kitchen Manager / Sous Chef
Preheat Ovens & Grills N/A Station Cooks / Kitchen Manager
Receive Deliveries & Check Quality N/A Receiving Team / Sous Chef
Prepare Sauces & Marinades 2 types Saucier / Prep Cooks
10 kg chicken,
Meat/Fish/Produce Prep 5 kg vegetables Butchers / Prep Cooks
Lunch Service Prep N/A Station Cooks / Sous Chef
Mid-Service Cleanup N/A Dishwashers / Prep Cooks
Prep for Dinner Service N/A Prep Cooks / Sous Chef
Dinner Service Prep N/A Station Cooks / Sous Chef
Dinner Service Begins N/A Entire Team (rotate as needed)
Our kitchen workflow schedule mise en place list is a critical tool for increasing the effectiveness of our staff. By
defining duties precisely, distributing responsibilities, and ensuring that necessary preparations are made
successfully, it streamlines our operations. Its development took into account a variety of kitchen activity
requirements, the diversity of the ingredients, and adherence to our particular operational dynamics. Together, the
kitchen staff developed this strategy to promote cooperation and shared accountability. It lessens duplication,
shortens downtime, and guarantees uniformity in food preparation. In conclusion, our mise en place list is a visual
aid that improves cooperation, allowing us to precisely and quickly provide high-quality meals to our consumers.
RTO: 45360 | CRICOS: 03690M

☐ 8:00 AM Set Up Stations (Hot, Cold, Grill, etc.) Sous Chef / Station Cooks
☐ 9:00 AM Preheat Ovens & Grills Station Cooks / Kitchen Manager
☐ 9:30 AM Receive Deliveries & Check Quality Receiving Team / Sous Chef
☐ 10:00 AM Prepare Sauces & Marinades Saucier / Prep Cooks
☐ 10:30 AM Meat/Fish/Produce Prep Butchers / Prep Cooks
☐ 11:30 AM Lunch Service Prep Station Cooks / Sous Chef
☐ 12:00 PM Lunch Service Begins Entire Team
RTO: 45360 | CRICOS: 03690M
plan
RTO: 45360 | CRICOS: 03690M
Service completed at: 7am Service start time: 7pm Service finish time: 5 of 12
Recipes prepared: Chicken Caesar Wraps,
future?)
Several positive aspects of making the Chicken Caesar Wraps stood out, including effective cooperation, careful ingredient handling, and adherence to food safety
guidelines. Culinary prowess was demonstrated by the skilful grilling of chicken to perfection and the creation of fresh salads. We strictly adhered to the kitchen's norms
and practices, upholding the highest standards of sanitation and hygiene. Clear communication, precise setup, and coordinated workflow all contributed to efficiency.
Safety was of the utmost importance, with temperature control and cross-contamination prevention being continuously monitored. The encounter emphasized the value
of meticulousness and cooperation. To surpass customers' expectations, I would concentrate on improving timing and the wraps' presentation going forward.

RTO: 45360 | CRICOS: 03690M
Service 6/12
requirements:

A la carte is the ideal method of serving vegetable lasagna. Customers can place unique orders for lasagna in
this manner based on their tastes and dietary restrictions. It provides customizable freedom and guarantees
that each serving is freshly produced when ordered, keeping the dish's quality.
Customers may have dietary preferences and restrictions that must be accommodated as part of their service
needs. Alternatives that are vegetarian or vegan, gluten-free, or dairy-free are frequently taken into account. In
order to satisfy customers, it may sometimes be necessary to comply with particular requests for ingredient
deletions or additions from select clients.
The amount of meals needed depends on the varying daily client demand. Kitchen workers should carefully
check orders and keep tabs on the popularity of the lasagna to make sure the right quantity of meals are
produced. Making decisions about manufacturing that will reduce food waste can be aided by this data.
Standardized recipes and portioning implements, such as portion scoops or measuring cups, can help you
manage portion control. To maintain uniformity in serving sizes, kitchen personnel must be properly trained to
adhere to portion requirements.
Depending on the restaurant's operating hours and busiest meal times, the timeframes for mise en place
(preparation) and service will change. Usually, mise en place needs to be completed well in advance to
ensure effective lasagna construction and baking in order to fulfill customer orders on time.
To prevent problems with kitchen workflow and equipment utilization, coordination of the preparation of other
menu items should be taken into account. It is essential to prevent the preparation of Vegetable Lasagna from
affecting the preparation of other menu items, and vice versa. The key is effective task management and
scheduling.
met?
Vegetable lasagna should have organizational standards that cover appearance, food safety, and the caliber
of the ingredients. Regular training and quality checks should be carried out to make sure these criteria are
met. It is important to maintain consistency in preparation and presentation while also encouraging employee
and client feedback. Standardization of recipe and process documentation can also help guarantee that they
are followed consistently.
RTO: 45360 | CRICOS: 03690M
The preservation of nutritional content, quality, and structural integrity is given priority throughout the creation of our
vegetarian lasagna. We start by choosing fresh, premium pasta and vegetables. To maintain the vegetables' color
and nutritional value, they are blanched. To keep the pasta's texture, we cook it until it is al dente. To ensure an
even distribution of components and a constant structure, layers are carefully put together. With careful
preparation, our handmade tomato sauce improves flavor without sacrificing nutritional content.
RTO: 45360 | CRICOS: 03690M
We adhere to a stringent post-service cleaning schedule to guarantee that all equipment required for service is
clean and ready. The kitchen team sterilizes and cleans every piece of equipment, including cutting boards, baking
pans, and prep surfaces, after each service time. The quality and safety of our meals are maintained and cross-
contamination is reduced thanks to this technique. Before each service period, a pre-opening checklist is utilized to
make sure that all of the equipment is in good operating order and has been thoroughly cleaned. The equipment in
the kitchen is regularly inspected by management and maintenance staff to make sure it is still operating safely and
efficiently and maintaining food quality.
Risk assessment
the risks.
The main food safety concerns with vegetable lasagna are bacterial growth because it contains dairy products like
cheese and béchamel sauce, as well as the possibility of vegetable cross-contamination during handling. The
cooking temperature and cleanliness methods in our preparation process are the critical control points (CCPs). We
make sure the lasagna is thoroughly cooked to the necessary temperature, which kills hazardous bacteria, to
reduce these dangers. In order to prevent cross-contamination, we also follow strict hygiene procedures, such as
routine hand washing, the use of gloves, and separate workspaces for raw and cooked products. We also follow
strict cleaning and sanitization procedures for all tools and surfaces. We considerably lower the dangers connected
with preparing Vegetable Lasagna by rigorously implementing these tactics and instructing our crew in food safety
standards.

Pasta Sheets 2 kg 100g Varies based on servings
Zucchini 2 kg 50g Varies based on servings
Eggplant 1.5 kg 40g Varies based on servings
RTO: 45360 | CRICOS: 03690M
Bell Peppers 1 kg 30g Varies based on servings
Tomato Sauce 5L 125ml Varies based on servings
Béchamel Sauce 3L 75ml Varies based on servings
Mozzarella Cheese 2 kg 50g Varies based on servings
Parmesan Cheese 1 kg 25g Varies based on servings
Olive Oil 500 ml 12.5ml Varies based on servings
Spices and Seasonings Varies Varies Varies based on taste


Cutting boards, knives, peelers,
☐ 8:00 AM Kitchen Prep Begins etc. Head Chef / Prep Cooks
Set Up Stations (Hot, Cold, Pans, pots, prep tables, ovens, Sous Chef / Station
☐ 9:00 AM Prep, etc.) grills Cooks
RTO: 45360 | CRICOS: 03690M
Preheat Ovens & Cooking Station Cooks / Kitchen
☐ 10:30 AM Equipment Ovens, stovetops, grills Manager
Cutting boards, knives, slicers,
☐ 11:00 AM Vegetable Prep blanching pot Prep Cooks / Sous Chef
☐ 12:00 PM Sauce Preparation Saucepans, mixers, ingredients Saucier / Prep Cooks

☐ 1:00 PM Assembly and Layering Baking dishes, assembly station Chef
☐ 2:00 PM Lunch Service Prep Set up service station, garnishes Chef
Workflow planning
plan?
The painstakingly planned workflow for making Vegetable Lasagna aims to maximize productivity in the kitchen.
To ensure a smooth operation, it takes into account a number of important elements, such as the precise timing
of tasks, responsibility distribution, and process synchronization. All team members actively participated in the
plan's development and provided comments, fostering a sense of shared accountability and cooperation. We can
decrease downtime, lower the chance of errors, and consistently provide our clients with high-quality Vegetable
Lasagna by employing this methodical approach. The workflow plan ultimately improves the productivity of our
RTO: 45360 | CRICOS: 03690M
kitchen by streamlining processes and encouraging teamwork among our employees, leading to a more effective
and fruitful culinary process.
RTO: 45360 | CRICOS: 03690M
Mise en place list

Set Up Stations (Hot, Cold, Prep, etc.) N/A Sous Chef / Station Cooks
Inventory Check & Order Supplies N/A Kitchen Manager / Sous Chef
Preheat Ovens & Cooking Equipment N/A Station Cooks / Kitchen Manager
Vegetable Prep 10 kg Prep Cooks / Sous Chef
Sauce Preparation 7L Saucier / Prep Cooks
Assembly and Layering N/A Station Cooks / Sous Chef
Lunch Service Prep N/A Station Cooks / Sous Chef
Dinner Service Prep N/A Prep Cooks / Sous Chef
Mid-Service Cleanup N/A Dishwashers / Prep Cooks
The carefully thought-out mise en place list for Vegetable Lasagna is crucial to maximizing our team's
effectiveness. It acts as a thorough road map, defining the specific tasks, quantities needed, and allocated roles to
make sure that everyone on the team is aware of their obligations and the timing of their contributions. We took into
account the changing component amounts and preparation methods in our kitchen as we developed it. Importantly,
this strategy was the result of close teamwork that encouraged input and feedback from every area. This
cooperative method not only makes sure that the plan fits with the particular dynamics of our kitchen but also
encourages a sense of shared accountability among the crew.
RTO: 45360 | CRICOS: 03690M

☐ 9:00 AM Set Up Stations (Hot, Cold, Prep, etc.) Sous Chef / Station Cooks
☐ 11:00 AM Preheat Ovens & Cooking Equipment Station Cooks / Kitchen Manager
☐ 12:00 PM Vegetable Prep Prep Cooks / Sous Chef
☐ 1:00 PM Sauce Preparation Saucier / Prep Cooks
☐ 2:00 PM Assembly and Layering Station Cooks / Sous Chef
☐ 3:00 PM Lunch Service Prep Station Cooks / Sous Chef
☐ 4:00 PM Dinner Service Prep Prep Cooks / Sous Chef
☐ 5:00 PM Mid-Service Cleanup Dishwashers / Prep Cooks
RTO: 45360 | CRICOS: 03690M
plan
The Vegetable Lasagna food preparation plan is essential to the effectiveness of our kitchen. To ensure the best
use of time and money, it has been painstakingly laid out. When developing it, we took into account a number of
variables, such as task sequencing, responsibility distribution, and the order of preparation steps. The strategy is
adapted to the special dynamics and functional requirements of our kitchen. Importantly, it was a team endeavor
that featured input and analysis from many team members, encouraging shared accountability and cooperation.
We serve consistently high-quality Vegetable Lasagna to our consumers by following this meticulous preparation
process, which helps us limit downtime, lower the possibility of mistakes, and demonstrate efficiency and
teamwork in our culinary operations.
RTO: 45360 | CRICOS: 03690M
Service completed at: 4 am Service start time: 7pm Service finish time: 6 of 12
Recipes prepared: Vegetable Lasagna
future?)
When I think back on making the vegetable lasagna, I realize how important careful planning and teamwork are in the kitchen. The use of conventional recipes and
portioning practices, as well as the team members' seamless collaboration and demonstration of their culinary expertise, were among the highlights. We scrupulously
followed the rules and guidelines for food safety, making sure that the temperature was maintained properly and reducing the chance of cross-contamination. Mise en
place was essential for ensuring efficiency because it allowed for a seamless process and prompt service. The use of premium ingredients and exact cooking
techniques demonstrated the attention on quality.

RTO: 45360 | CRICOS: 03690M
Service 7/12
requirements:

A la carte is the ideal food service type for this dish. Customers can now order the item separately from the
menu thanks to this. Each chicken breast is grilled to perfection and served with freshly made lemon-herb
butter, preserving the quality and flavor of the dish because it is cooked to order.
Customers may have dietary restrictions or preferences. Requests for gluten-free options, low-carb options, or
modifications to meet food sensitivities or limitations are typical concerns. To create a customized eating
experience, special requests for sauce on the side or vegetable substitutes should also be considered.
The number of meals needed is determined by the daily demand of the restaurant's patrons. The kitchen staff
should regularly monitor orders and adjust output to ensure the right quantity of meals are produced.
Forecasting can be aided by inventory management and previous sales information.
Using conventional recipes and portioning equipment like kitchen scales, portion control can be managed. To
guarantee that each chicken breast is the proper weight and size and that the lemon-herb butter is portioned
properly, staff training is crucial.
Mise en place (preparation) for this dish often starts well before service hours, ensuring that all components
are prepared for effective cooking during service. The chicken can be marinated and cooked in advance for à
la carte service, and the fresh lemon-herb butter can be made to order. Reduced client wait times are the main
objective.
When making other menu items at the same time, coordination is essential. To guarantee that all meals are
presented hot and at their optimal freshness, the timing of cooking and plating should be coordinated.
met?
For this dish, organizational standards should include requirements for the caliber of the ingredients, the
methods of preparation, and the visual appeal. To uphold these requirements, regular training and quality
inspections are necessary. It is important to support customer and staff feedback and maintain consistency in
preparation and presentation. Standardization of recipes and methods can also assist guarantee that they are
followed consistently.
RTO: 45360 | CRICOS: 03690M
Grilled Chicken Breast with Lemon-Herb Butter's nutritional value, quality, and structure are prioritized during our
production processes. To preserve nutrition, we utilize freshly trimmed, perfectly cooked chicken breasts. Fresh
herbs and premium butter are used to make the lemon-herb butter, which enhances flavor. Strict recipe adherence,
portion control, and grilling procedures maintain consistent quality and attractive presentation.
RTO: 45360 | CRICOS: 03690M
We have a strict cleaning and sanitization procedure in our kitchen. All equipment is cleaned and sanitized by
workers after each service, and tableware is handled by dishwashers. A pre-opening checklist confirms that the
equipment is ready, and routine management checks keep it in top shape, assuring safe and effective food
preparation while conserving quality.
Risk assessment
the risks.
It requires careful consideration of food safety concerns, crucial control points, and risk reduction techniques to
prepare Grilled Chicken Breast with Lemon-Herb Butter. The main dangers are related to handling and cooking
poultry. If chicken is not cooked to the necessary internal temperature, there is a risk of bacterial contamination.
There is also a risk of cross-contamination during preparation, especially when using the lemon-herb butter.
Important control points include making sure the internal temperature of the chicken breasts is grilled to a minimum
of 165°F to kill harmful bacteria and avoiding cross-contamination when handling the butter by keeping distinct
work areas and utensils, adhering to strict hand hygiene rules, and meticulously cleaning and sanitizing equipment
and surfaces.

Chicken Breasts 10 kg 200g Varies based on servings
Butter 1 kg 20g Varies based on servings
Lemon 20 pieces 1 piece Varies based on servings

Fresh Herbs (e.g., rosemary,
thyme) 200g 4g Varies based on servings
Salt 500g 10g Varies based on servings
RTO: 45360 | CRICOS: 03690M
Black Pepper 200g 4g Varies based on servings
Olive Oil 500ml 10ml Varies based on servings
Cooking Thermometer N/A N/A One for monitoring temperature
Cleaning Supplies (for sanitization) N/A N/A As needed for hygiene


Cutting boards, knives, chicken,
☐ 9:00 AM Kitchen Prep Begins lemon, herbs, etc. Head Chef / Prep Cooks
☐ 10:00 AM Set Up Grill Stations Grills, tongs, thermometer Sous Chef / Grill Cooks
Mixing bowls, marination
☐ 11:00 AM Marinate Chicken ingredients Prep Cooks / Sous Chef
☐ 12:00 PM Prepare Lemon-Herb Butter Saucepan, herbs, lemon, butter Saucier / Prep Cooks
☐ 1:00 PM Grill Chicken Grills, thermometer Grill Cooks / Sous Chef
RTO: 45360 | CRICOS: 03690M
☐ 2:00 PM Rest Chicken Resting racks Sous Chef / Grill Cooks
☐ 3:00 PM Final Plate Assembly Plates, garnishes, lemon wedges Chef
Set up service station, warm Station Cooks / Sous
☐ 4:00 PM Lunch Service Prep plates Chef
☐ 5:00 PM Lunch Service Begins Grilling, plating needed)
☐ 7:00 PM Dinner Service Prep Restocking, mise en place Prep Cooks / Sous Chef
Workflow planning
plan?
Grilled Chicken Breast with Lemon-Herb Butter preparation is thoughtfully planned to maximize kitchen
effectiveness. Its development took into account a number of crucial elements, such as accurate task timing,
responsibility distribution, and synchronized activities. The strategy is the outcome of active teamwork and input
from numerous team members, encouraging shared accountability and cooperation. We decrease downtime, lower
the chance of mistakes, and consistently provide our clients with high-quality meals by adhering to this systematic
method. This workflow not only improves the productivity of our kitchen but also encourages teamwork, making the
cooking process more effective and successful.
RTO: 45360 | CRICOS: 03690M
Mise en place list

Set Up Grill Stations N/A Sous Chef / Grill Cooks
Marinate Chicken Varies Prep Cooks / Sous Chef
Prepare Lemon-Herb Butter Varies Saucier / Prep Cooks
Resting Racks (for grilled chicken) As needed Grill Cooks / Sous Chef
Final Plate Assembly As needed Station Cooks / Sous Chef
Garnishes (e.g., lemon wedges) As needed Station Cooks / Sous Chef
Our carefully crafted mise en place list for Grilled Chicken Breast with Lemon-Herb Butter is a crucial resource for
increasing the effectiveness of our team. When developing it, we took into account a number of variables, such as
work sequencing, exact quantities needed, and responsibility distribution. It's significant that this plan was
developed collectively with the help of several team members, as this encourages a sense of shared responsibility
and teamwork. Following this well-organized mise en place list will help us produce this delicious dish quickly and
consistently by cutting down on preparation time, ensuring that all ingredients are available when needed, and
streamlining the cooking process.
RTO: 45360 | CRICOS: 03690M

☐ 10:00 AM Set Up Grill Stations Sous Chef / Grill Cooks
☐ 11:00 AM Marinate Chicken Prep Cooks / Sous Chef
☐ 12:00 PM Prepare Lemon-Herb Butter Saucier / Prep Cooks
☐ 1:00 PM Grill Chicken Grill Cooks / Sous Chef
☐ 2:00 PM Rest Chicken Sous Chef / Grill Cooks
☐ 3:00 PM Final Plate Assembly Station Cooks / Sous Chef
☐ 4:00 PM Lunch Service Prep Station Cooks / Sous Chef
☐ 5:00 PM Lunch Service Begins Entire Team (rotate as needed)
☐ 7:00 PM Dinner Service Prep Prep Cooks / Sous Chef
☐ 8:00 PM Dinner Service Begins Entire Team (rotate as needed)
RTO: 45360 | CRICOS: 03690M
plan
Our menu for Grilled Chicken Breast with Lemon-Herb Butter is designed to be as efficient as possible in a number
of ways. First, each task has been carefully scheduled to ensure that ingredients are ready when needed, reducing
waiting times during service. To avoid waste and preserve uniformity, emphasis is placed on precise
measurements and portion control. We took into account a number of elements that all contribute to a streamlined
procedure, including the order of preparation, cooking times, and plate assembly. This strategy was crucially
created collectively with input from diverse team members, which promotes a sense of shared responsibility and
guarantees that everyone is on the same page with the workflow. Our kitchen is more productive because to this
teamwork, and we can constantly serve our clients food of the highest quality.
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
Service completed at: Service start time: Service finish time: 7 of 12
Recipes prepared: Grilled Chicken Breast with Lemon-Herb Butter is
future?)
Through the preparation of Grilled Chicken Breast with Lemon-Herb Butter, we demonstrated our mastery of cooking and attention to detail. To maintain food safety, we
adhered to strict standards and procedures, which included careful temperature control and regular equipment cleaning. A well-organized workflow and division of
duties helped to ensure efficiency. The selection of ingredients and consistent cooking methods demonstrated the emphasis on quality. In a busy kitchen, we discovered
the value of cooperation and communication, which supported a successful operation. Future experiments with this meal would be pursued while upholding the same
criteria of effectiveness, security, and quality, with the goal of continuously enhancing the dining experience for our patrons.

RTO: 45360 | CRICOS: 03690M
Service 8/12
requirements:

met?
RTO: 45360 | CRICOS: 03690M
Risk assessment
the risks.

RTO: 45360 | CRICOS: 03690M

RTO: 45360 | CRICOS: 03690M
☐
Workflow planning
plan?
RTO: 45360 | CRICOS: 03690M
Mise en place list


RTO: 45360 | CRICOS: 03690M
☐

plan
RTO: 45360 | CRICOS: 03690M
Recipes prepared:
future?)

RTO: 45360 | CRICOS: 03690M
Service 9/12
requirements:

met?
RTO: 45360 | CRICOS: 03690M
Risk assessment
the risks.

RTO: 45360 | CRICOS: 03690M

RTO: 45360 | CRICOS: 03690M
☐
Workflow planning
plan?
RTO: 45360 | CRICOS: 03690M
Mise en place list


RTO: 45360 | CRICOS: 03690M
☐

plan
RTO: 45360 | CRICOS: 03690M
Recipes prepared:
future?)

RTO: 45360 | CRICOS: 03690M
Service 10/12
requirements:

met?

RTO: 45360 | CRICOS: 03690M
Risk assessment
the risks.


RTO: 45360 | CRICOS: 03690M


RTO: 45360 | CRICOS: 03690M
☐
Workflow planning
plan?

RTO: 45360 | CRICOS: 03690M
Mise en place list



RTO: 45360 | CRICOS: 03690M
☐

plan

RTO: 45360 | CRICOS: 03690M
Recipes prepared:
future?)

RTO: 45360 | CRICOS: 03690M
Service 11/12
requirements:

• What are the customer requirements for service? Are there any dietary requirements or special requests that you need
to consider?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

RTO: 45360 | CRICOS: 03690M
Describe the production processes that you and your team will use. How will these processes ensure that the nutritional
value, quality and structure of the food are maintained?
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and
ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the
risks.

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the
following templates or, if your organisation has standard templates, you are free to use those.

RTO: 45360 | CRICOS: 03690M


RTO: 45360 | CRICOS: 03690M
☐
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration
when you developed your plan? Did you liaise with other members of your team when developing the plan?

RTO: 45360 | CRICOS: 03690M
Mise en place list

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into
plan?

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

RTO: 45360 | CRICOS: 03690M
☐

plan

RTO: 45360 | CRICOS: 03690M
Recipes prepared:
future?)

RTO: 45360 | CRICOS: 03690M
Service 12/12
requirements:

met?

RTO: 45360 | CRICOS: 03690M
Risk assessment
the risks.


RTO: 45360 | CRICOS: 03690M


RTO: 45360 | CRICOS: 03690M
☐
Workflow planning
plan?

RTO: 45360 | CRICOS: 03690M
Mise en place list



RTO: 45360 | CRICOS: 03690M
☐

plan

RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO
this service
Service completed at: Service start time: Service fin
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐
Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did
future?)
WSC-LBSITHKOP005-V1.0-24.02.2020
Page | 116

RTO: 45360 | CRICOS: 03690M

RTO: 45360 | CRICOS: 03690M
WSC-LBSITHKOP005-V1.0-24.02.2020
Page | 117

RTO: 45360 | CRICOS: 03690M

RTO: 45360 | CRICOS: 03690M

Learners Logbook-SITHKOP005

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International College ofAustralia Pty Ltd T/A Western Sydney College

• What skills and techniques did I use?

International College of Australia Pty Ltd T/A Western Sydney College

What do I need to demonstrate?

International College of Australia Pty Ltd T/A Western Sydney College

Food service periods

☐ 1 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 2 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 3 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 4 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 5 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 6 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 7 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 8 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 9 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 10 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 11 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 12 of 12 ☐ Service plan ☐ Kitchen workflow

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ bulk cooking operations

☐ functions and events

Food production categories

☐ cook chill for extended life

☐ cook chill for five-day shelf life

Supervisor Declaration Section

Supervisor name: Position:

• worked within the organisation’s policies and procedures ☐ Yes ☐ No

• oversaw their team’s production processes to ensure that: ☐ Yes ☐ No

− quality of food items

Service Planning Template

Determine production requirements

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

Food production processes

Food supplies: Ingredient list

Ingredient Qty Qty/serves Qty x serves required

Kitchen Workflow Template

Kitchen Workflow Plan

Time Task Equipment Notes/Responsibility

Mise en place list

Vegetable Chopping 2 kg Prep Team