SITHKOP005 Assessment 1 -Assignment (5).docx - Assessment Guide SITHKOP005 Coordinate cooking operations SIT Version 1 \u00a9Futura Group 2016 1 of 15 Unit

SITHKOP005 Assessment 1 -Assignment (5).docx - Assessment...

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Assessment Guide SITHKOP005 Coordinate cooking operations SIT Version 1 1 of 15 ©Futura Group 2016
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Unit Overview SITHKOP005 Coordinate cooking operations This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs. Elements To achieve competency in this unit, students must demonstrate their ability to: 1. Plan food production requirements. 2. Organise availability of supplies for food production period 3. Coordinate kitchen operations. 4. Monitor the quality of kitchen outputs. Performance Evidence Evidence of the ability to: 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: o kitchen workflow schedules o mise en place lists o food preparation lists o 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: o bulk cooking o cook chill for extended life o cook chill for five-day shelf life o cook freeze o fresh cook. Note: If a specific volume or frequency is not stated, then evidence must be provided at least once. Knowledge Evidence To complete the unit requirements safely and effectively, the individual must: SIT Version 1 2 of 15 ©Futura Group 2016
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for at least three of the hospitality and catering organisations detailed in the unit’s application: comprehensive details of food production processes for: o receiving o mise en place o preparing or cooking o post-cooking storage o reconstitution o re-thermalisation o 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: o appearance and visual appeal o colour o consistency o moisture content o mouth feel and eating properties o plate presentation o portion size o shape o taste o texture types of food service styles: o à la carte o buffet o set menu o table d’hôte o bulk cooking operations o functions and events o 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: o kitchen workflow schedules o mise en place plans o food preparation lists.
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