SITHKOP005 Coordinate Cooking Operations Version: V1 3of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JASSESSMENT RECEIPT FORMSTUDENT NAME: STUDENT ID: COURSE CODE: COURSE TITLE: TRAINER’S/ASSESSOR’S NAME: DUE DATE UNIT CODE AND DESCRIPTION SITHKOP005 Coordinate Cooking Operations NOTE: 1. This form must be stapled on top of the Assessment Workbook upon submission. 2. This Assessment Receipt Form must be dated and signed in. DECLARATION 1. I am aware that penalties exist for plagiarism and academic dishonesty. 2. I am aware of the requirements set by my Trainer/Assessor. 3. I have retained a copy of my Assessment. Student Signature: Date: ASSESSMENT RECEIVED BY AIE Staff Name: Date: Signature: ================================= Tear Here =========================== Students must retain this as a Record of Submission. Unit Code & Description: SITHKOP005 Coordinate Cooking Operations AIE Student Assessment Received by AIE Staff Name: Signature: Student ID: Student Signature:
SITHKOP005 Coordinate Cooking Operations Version: V1 5of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JINTRODUCTION This assessment booklet and tools has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit. This booklet might not be suitable for students taking other modes of study e.g. online or work based. Please read all the information given to you by the assessor and when you receive this assessment booklet. If you do not understand any part of this booklet, please inform your assessor/trainer. 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. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods. The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.