SITHKOP005 Service LOG_12 Instances New.docx - Canterbury...

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Canterbury Business College Pty Ltd (RTO Code – 6554 / CRICOS Code – 01899K) Level 6, 29-37 Bellevue Street, Surry Hills, NSW 2010 Phone Number: 02 9280 3733 I [email protected] SITHKOP005Coordinate cooking operations (A minimum of 12 complete service periods) STUDENT DETAILS Student ID: ___6087 ____ Student Name: ___Julius Bernabe ________________ Date of Birth: ___02/07/1987 _____ Work placement Period: _______ to _______ Course: SIT40516 Certificate IV in Commercial Cookery Trainer Name: _Ms. Noreen Altaf ____________ __________ Work Placement- Log Book
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S IGNATURE V ERIFICATIONS FOR S UPERVISORS IN THE W ORKPLACE (T HIRD P ARTY ) To be completed by all supervisors/managers involved in observation of students Service Periods List Service Instance numbers completed CBC_KOP005_WPLB_V2019.1 1 | P a g e
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Establishment Employer & ABN Must be included Supervisor Name and Title Signature & Initials Date Responsible for student CBC_KOP005_WPLB_V2019.1 2 | P a g e
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Cafe 0.6 Alexandria Bob Zhou From: To: 12 CBC_KOP005_WPLB_V2019.1 3 | P a g e
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Instructions A. This log shall be used to document the coordination of cooking operations during full service periods. B. The 12 service instances must include at least 2 of the following food production processes: bulk cooking cook chill for extended life cook chill for five-day shelf life cook freeze fresh cook. C. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least 12occasions. D. Each service detail and task outlined in each of the log book instances must be completed. E. To calculate food requirements for recipes, use the template “Standard Recipe Card”. F. To record workflow planning and communication use the template “Workflow”. G. Recipe and workflow templates may be copied as required to suit your needs. H. For each service period you must provide: a workflow plan a mise en place list a preparation list For 4 of the 12 instances you must provide in addition to the above documentation: Calculation of food requirements and Food orders which must cover 4 of the following service styles: à la carte buffet set menu table d’hôte bulk cooking operations functions and events festivals I. When transferring to another workplace or on completion of the total number of required service instances, the declaration(s) at the end of the log book need to be completed by the workplace supervisor and the student.
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