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Evidence Guide: SITHKOP005 - Coordinate cooking operations

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHKOP005 - Coordinate cooking operations

What evidence can you provide to prove your understanding of each of the following citeria?

Plan food production requirements.

  1. Determine food production requirements.
  2. Choose food production processes to ensure nutritional value, quality and structure of foods.
  3. Select appropriate in-house food production system to meet food production requirements.
  4. Select and collate standard recipes for use of food production personnel.
  5. Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.
  6. Develop food preparation lists for use of food production personnel.
Determine food production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Choose food production processes to ensure nutritional value, quality and structure of foods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate in-house food production system to meet food production requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and collate standard recipes for use of food production personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop food preparation lists for use of food production personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organise availability of supplies for food production period.

  1. Calculate required food supplies for food production period.
  2. Check stores for availability and quantity of required stocks.
  3. Order or purchase additional stock.
Calculate required food supplies for food production period.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check stores for availability and quantity of required stocks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Order or purchase additional stock.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate kitchen operations.

  1. Supervise food production processes to ensure food safety.
  2. Oversee and adjust kitchen work flow to maximise teamwork and efficiency.
  3. Control production sequence of food items to enable smooth work flow and minimise delays.
Supervise food production processes to ensure food safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control production sequence of food items to enable smooth work flow and minimise delays.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the quality of kitchen outputs.

  1. Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.
  2. Check that items match recipes and menu descriptions.
  3. Ensure that food items are of consistent quality and meet organisational standards.
  4. Conduct final check on food items before they are served, stored or despatched from kitchen.
  5. Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.
  6. Supervise safe storage of food.
Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check that items match recipes and menu descriptions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure that food items are of consistent quality and meet organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct final check on food items before they are served, stored or despatched from kitchen.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise safe storage of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Plan food production requirements.

1.1.Determine food production requirements.

1.2.Choose food production processes to ensure nutritional value, quality and structure of foods.

1.3.Select appropriate in-house food production system to meet food production requirements.

1.4.Select and collate standard recipes for use of food production personnel.

1.5.Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

1.6.Develop food preparation lists for use of food production personnel.

2. Organise availability of supplies for food production period.

2.1.Calculate required food supplies for food production period.

2.2.Check stores for availability and quantity of required stocks.

2.3.Order or purchase additional stock.

3. Coordinate kitchen operations.

3.1.Supervise food production processes to ensure food safety.

3.2.Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

3.3.Control production sequence of food items to enable smooth work flow and minimise delays.

4. Monitor the quality of kitchen outputs.

4.1.Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.

4.2.Check that items match recipes and menu descriptions.

4.3.Ensure that food items are of consistent quality and meet organisational standards.

4.4.Conduct final check on food items before they are served, stored or despatched from kitchen.

4.5.Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

4.6.Supervise safe storage of food.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Plan food production requirements.

1.1.Determine food production requirements.

1.2.Choose food production processes to ensure nutritional value, quality and structure of foods.

1.3.Select appropriate in-house food production system to meet food production requirements.

1.4.Select and collate standard recipes for use of food production personnel.

1.5.Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

1.6.Develop food preparation lists for use of food production personnel.

2. Organise availability of supplies for food production period.

2.1.Calculate required food supplies for food production period.

2.2.Check stores for availability and quantity of required stocks.

2.3.Order or purchase additional stock.

3. Coordinate kitchen operations.

3.1.Supervise food production processes to ensure food safety.

3.2.Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

3.3.Control production sequence of food items to enable smooth work flow and minimise delays.

4. Monitor the quality of kitchen outputs.

4.1.Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.

4.2.Check that items match recipes and menu descriptions.

4.3.Ensure that food items are of consistent quality and meet organisational standards.

4.4.Conduct final check on food items before they are served, stored or despatched from kitchen.

4.5.Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

4.6.Supervise safe storage of food.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including:

development of:

kitchen workflow schedules

mise en place lists

food preparation lists

calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence

coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories:

bulk cooking

cook chill for extended life

cook chill for five day shelf life

cook freeze

fresh cook.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

for at least three of the hospitality and catering organisations detailed in the unit’s application:

comprehensive details of food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

critical control points in food production where food hazards must be controlled

menus and recipes for items produced in performance evidence

indicators of quality food products:

appearance and visual appeal

colour

consistency

moisture content

mouth feel and eating properties

plate presentation

portion size

shape

taste

texture

types of food service styles:

à la carte

buffet

set menu

table d’hôte

bulk cooking operations

functions and events

festivals

use of designated decorations, garnishes or sauces

types of food production systems and their characteristics for different production methods specified in the performance evidence

range of formats and content for:

kitchen workflow schedules

mise en place plans

food preparation lists.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food production requirements must include consideration of:

customer requirements

meal quantities required

menu items

organisational standards

portion control

special customer requests

special dietary requirements

standard recipes

timeframe

type of food to be prepared.

Order or purchase of stock may involve one or more of the following:

ordering direct from suppliers

ordering through central stock ordering system

personally purchasing food supplies through an inspection and quality selection process

transferring stocks from central storage to food production storage area.

Checking must involve:

customer feedback

feedback from kitchen staff

formal audits against organisational standards

taste tests

visual inspection of presentation.