SITHKOP005 Coordinate Cooking Operations
Version: V1
1
of
31
KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
Student Assessment
SITHKOP005
Coordinate Cooking
Operation
SITHKOP005 Coordinate Cooking Operations
Version: V1
2
of
31
KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
This page is intentionally left blank
SITHKOP005 Coordinate Cooking Operations
Version: V1
3
of
31
KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
ASSESSMENT RECEIPT FORM
STUDENT 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
4
of
31
KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
This page is intentionally left blank
SITHKOP005 Coordinate Cooking Operations
Version: V1
5
of
31
KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
INTRODUCTION
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.
