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
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
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
Cafe 0.6 Alexandria
Bob Zhou
From:
To:
12
CBC_KOP005_WPLB_V2019.1
3
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
4
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
5
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
6
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
7
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
8
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
9
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
10
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
11
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
12
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
13
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
14
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
15
|
P a g e
From:
To:
CBC_KOP005_WPLB_V2019.1
16
|
P a g e
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.
