WorkEffectivelyasACook SITHCCC043
- Subject Code :
SITHCCC043
ImperialInstituteofSydney(IIS)
WorkPlacementLogbook
For
SIT40521-CertificateIVinKitchenManagement
Units:
- SITHCCC043WorkEffectivelyasACook
- SITHKOP013PlanCookingOperations
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StudentName |
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StudentID: |
EmailAddress: |
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Contents
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PartI:InstructionsandPaperwork(Pages320) |
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InstructionsforStudents |
Page4 |
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WorkPlacementConfirmation |
Page5 |
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Work PlacementProvider/WorkplaceDetails |
Page6 |
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WBTAgreement(MOUbetweenWorkPlacementProviderandIIS) |
Page10 |
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Placement TrainingFacilitiesand EquipmentChecklist |
Page15 |
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PartII:ServiceLogsforSITHCCC043(Pages31121) |
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ServiceLogsforSITHCCC043-WorkEffectivelyasacook(24ServiceInstances) |
Page22 |
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WorkplaceAssessmentSiteVisitRecordofObservationandInterviews1* |
Page70 |
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ServiceLogsforSITHCCC043-WorkEffectivelyasACook(24ServiceInstances) |
Page72 |
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WorkplaceAssessmentSiteVisitRecordofObservationandInterviews2* |
Page120 |
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PartIII:ServiceLogsforSITHKOP013(Pages122148) |
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ServiceLogsforSITHKOP013-PlanCookingOperations(12ServiceInstances) |
Page123 |
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WorkplaceAssessmentSiteVisitRecordofObservationandInterviews3* |
Page147 |
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PartIV:Benchmark,AssessmentOutcomesandOthers(Pages149154) |
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PerformanceBenchmarks |
Page150 |
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StudentDeclaration |
Page152 |
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AssessorSection |
Page152 |
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StandardRecipe Card |
Page153 |
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AdditionalNotes |
Page154 |
*Visitscheduleisappendedbelow
Note:
As a part of the assessment, an IIS Assessor will visit the workplace of a candidate three times during 60 serviceinstances/periods(seetheschedulebelow).Theassessorwillobservethecandidateandconduct interviews during their visits.
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Visit |
Unitofcompetency |
Stage/Progress |
Date |
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1* |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto24serviceperiods |
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2* |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto48serviceperiods |
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3* |
SITHKOP013 |
PlanCookingOperations |
Closeto12(60th)serviceperiods |
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VERSIONCONTROLANDSUMMARYOFCHANGES |
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Version |
Date |
DescriptionofChanges |
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1.0 |
01.06.2022 |
IntroductionofthelogbookforSIT40521 |
PartI
InstructionsandPaperwork
InstructionsforStudentsUsingThisServiceRecordLogbook
This document along with the supporting documents is a record of your time and experiences during service times /shifts at a host organisation or your workplace.As a part of your assessment, you are required to complete the following service periods.
SITHCCC043-WorkEffectivelyasACook(48ServiceInstances) SITHKOP013 - Plan Cooking Operations (12Service Instances)
- You must complete this assessment in any food services that includesbreakfast, lunch, dinner, special function and three menu styles from: a lacarte (food that can be ordered as separate items), set menu, table dhote (food that is served in a restaurant as a complete meal), buffet, cyclical (having a regularpattern).
- You must supervise, monitor, and report on food production and kitchen output for a minimum of60 completeserviceperiods,alsocalledShiftsorInstances,(48serviceperiodsforSITHCCC043-WorkEffectively asACookand12serviceperiodsforSITHKOP013-PlanCookingOperations)duringworkbaseYoumust use this logbook to document full-service periods.
- Youcompletealltheseservicesthroughthedurationofyourcourseeitherinyourworkplace(approvedby ImperialInstituteofSydney)orbyanegotiatedplacementwithImperialInstituteapprovedhost
- IfitisnotpossibleforyoutocompleteallshifttypeswithoneHostOrganization,youneedtobeallocated anotherhostorganisationtocompletetheremainingshiftInthiscase,youcanusethesameLogbook butwillneedtocompleteanadditionalHostorganisationcontactforeachhostemployeryouareallocated in this document, you must discuss with your trainer assessor.
- Itisyourresponsibilitytocompletethisrecordoftheservicetimesorshiftsthatyouparticipateinandthat your workplace supervisor on the day, confirms your attendance and participation.
- Youmusthaveeachrecordofservicesignedbyyourworkplacesupervisorattheendofeach
- During your work placement, yourassessor will conduct visits on agreed dates and times with your supervisor/employer. In addition, the assessor will follow-up with your supervisor through phone calls and/or emails as required.
- This Logbook includes a Summary of the service period and the styles of service you complete over the course of your placement.
- Youmusthaveachievedcompetencyinthefollowingunitbeforecommencingtheworkplacement:
SITXFSA005Usehygienicpracticesforfoodsafety
- Competencywillnotbegranteduntilallshifttypes(e.g.,breakfast,lunchanddinner)andallfoodservices have been fully completed and the completed Logbook is returned to your assessor.
ChecklistofPaperworkbeforestartingyourPlacement:
Beforestartingworkplacement,youmusthavethefollowingitemscompleted:
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Items |
Status |
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WorkPlacementConfirmation fromProvider(givenbelow)* |
?Inplace |
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WBT(Work-basedTraining)AgreementbetweenIISandProvider |
?Inplace |
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WHSInductionDocument |
?Inplace |
*WORKPLACEMENTCONFIRMATION
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NameoftheIISStudent: |
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NameoftheProvider: |
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AddressoftheProvider: |
TheaboveorganizationherebyconfirmstoprovideWorkPlacementforabovestudentfrom Imperial Institute of Sydney (IIS) as detailed below:
- Minimum60serviceinstances/periodsforSIT40521-CertificateIVinKitchenManagement
Theproviderwill:
- provideaccesstothestudentduringtheiroperating
- providethenecessarysupervisionandevaluationofstudentsduringwork
- provide access to suitable and adequate facilities and equipment necessary for the student toperform their placement tasks.
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AuthorisedPerson: |
Signature: |
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Position: |
Date: |
????Completethefollowingsection(s)onlyifyouhavethementionedpaperworkinplace.
YourWorkPlacementProvider/WorkplaceDetails:
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WORKPLACEMENTPROVIDERONE: |
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OrganisationName: |
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OrganisationAddress: |
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ContactPerson: |
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Contact Number: |
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DidyoucompleteyourplacementinMORETHANONEworkplace?Ifso,providedetailsofyour other workplace(s) below:
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WORKPLACEMENTPROVIDERTWO: |
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OrganisationName: |
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OrganisationAddress: |
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ContactPerson: |
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Contact Number: |
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WORKPLACEMENTPROVIDERTHREE: |
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OrganisationName: |
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OrganisationAddress: |
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ContactPerson: |
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Contact Number: |
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NOTE:TobecompletedonCompletionofallservices
Wheretheserviceswerecompletedinmultipleworkplaces,eachworkplaceistocompletethe details below, based on the details provided on the second page of this logbook.
Employer/WorkplaceSupervisorDeclaration:
The student has participated in service periods of the [tick the appropriate box(es)] 48 service periods (forSITHCCC043)and/or12serviceperiods(forSITHKOP013)at .
Theinformationprovidedrelevanttotheserviceinstancesistruetothebestofmyknowledge.
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Comments(IncludeReasonableAdjustments): |
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Employer/WorkplaceSupervisorSignature: |
Date: |
JJJ
DidyoucompleteyourplacementinMORETHANONEworkplace?Ifso,providedetailsofyour other workplace(s) below:
Employer/WorkplaceSupervisorDeclaration:
The student has participated in service periods of the [tick the appropriate box(es)] 48 service periods (forSITHCCC043)and/or12serviceperiods(forSITHKOP013)at .
Theinformationprovidedrelevanttotheserviceinstancesistruetothebestofmyknowledge.
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Comments(IncludeReasonableAdjustments): |
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Employer/WorkplaceSupervisorSignature: |
Date: |
Employer/WorkplaceSupervisorDeclaration:
The student has participated in service periods of the [tick the appropriate box(es)] 48 service periods (forSITHCCC043)and/or12serviceperiods(forSITHKOP013)at .
Theinformationprovidedrelevanttotheserviceinstancesistruetothebestofmyknowledge.
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Comments(IncludeReasonableAdjustments): |
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Employer/WorkplaceSupervisorSignature: |
Date: |
WBTAgreement(Work-basedTrainingAgreement)
Thisagreementismadebetween:
ImperialInstituteofSydney(IIS)
RTOCode:41568,CRICOSCode:03944E,ABN:23610424336
Suite302,Level3,20MacquarieSt,ParramattaNSW2150RTO
AND
WorkPlacementProvider
ThePartiesHerebyAgreeonthefollowing:
- PLACEMENTOFSTUDENTSFOR
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SIT40521 |
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CertificateIVinKitchenManagement |
c |
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SIT50422 |
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DiplomaofHospitalityManagement |
c |
- TheWorkPlacementProvideragreestoacceptatitsPremises,andtheRTOagreestoplacethe student[s] for the Work Placement described in this agreement.
- Studentsassignedwillbenotifiedtotheworkplacementproviderandagreedtoseven(7)days before the placement.
- TERMSOFAGREEMENT
ThisAgreementshallcommenceonthedateofthesignedagreementandremainscurrentfor1year.
- RESPONSIBILITIESOFTHEWORKPLACEMENTPROVIDER
TheWorkPlacementProviderwill:
- Withinoneworkingdayoftheirarrival,providestudentsandstaffofRTOwithanorientationto their workplace. Orientation should include, but is not limited to:
- ProvidestudentswithaccesstorelevantrecordsandotherrelevantinformationoftheWork Placement Provider for planned, supervised workplace learning placement, subject to the obtaining of informed consent from the relevant individual as required.
- Providethenecessarysupervisionandevaluationofstudentsduringtheworkplacelearning
- MakeavailabletoRTOstaffandstudents,copiesofrelevantpoliciesandproceduresoftheWork Placement Provider relevant to the placement.
- InformRTOofanybreachesofpoliciesandproceduresoftheWorkPlacementProviderin sufficient time to enable the RTO to take appropriate action.
- Beresponsiblefortheprovisionofconsumablesrequiredbystudentsduringtheperiodof
- Provideaccesstoappropriatediningroom/cafeteriafacilities(whereavailable)tostudentsand RTO staff during workplace learning placements.
- Provide access to any available and suitable area for the purpose of teaching, library,and library resourcessuchasjournals,texts,andInternetaccesssubjecttotheusualconditionsprescribedby the Work Placement Provider in relation to the use of such resources.
- Provideaccesstosuitableandadequatefacilitiesandequipmentnecessaryforthestudentto perform their placement tasks.
- BeentitledtotakemeasurestoensurethatstudentsandRTOstaffarecompetenttoperformtasks and that they conduct themselves in a safe, professional manner whendealing with clients and Work Placement Provider staff.
- ResponsibilitiesoftheRTO
TheRTOwill:
- Ensurethatitsstaffareregisteredorcredentialedaccordingtotheprinciplesandpracticesofthe Work Placement Provider if required by attending and induction session with the workplace provider if required to do so.
- Ensurethatstudentshavecompletedthe RTOsPre-Placement
- Beresponsiblefortheinterpretationofallrelevantmattersrelatingtothecourseasmaybe required by the Work Placement Provider.
- Provide the Work Placement Provider, within a reasonable time before the placement,with all necessarycoursedocumentationdetailingthecourseoutline,placementobjectives,taskstobe undertaken, and assessment criteria for each student undertaking placement within their
- ProvidecontactdetailsoftheRTOWorkplaceLearningSupervisorresponsibleforeachstudentso that any Work Placement Provider staff may receive a prompt response to any issues arising during placement.
- DisciplinaryActionsAgainstRTOStassandStudent(S)
- If the Work Placement Provider representative reasonably believes that an RTO staff member or studentmayrequiredisciplinaryaction,therepresentativemust,assoonaspracticable,notifythe RTO of the identity of the student or staff member and the grounds of any proposeddisciplinary
- Nothingin this clause or this Agreement derogates from the right of the Work Placement Providertoimmediatelyremoveanystaffmemberorstudentifitisreasonabletodosohaving regardfor the Work Placement Providers duty of care to its clients, staff and visitors.
- If a staff member or student is removed for disciplinary reasons, the Work Placement Provider must in form the RTO of such removal and the reasons for doing so by close of business the next
workingday.IftheRTOdisagreeswiththeremoval,themattermustbedealtwithinaccordance with clause 7.
- PartiesRepresentative
6.1Eachpartymustappointoneofitsstafftobeitsauthorisedrepresentative.Thispersonisthe authorised representative of the party for all purposes connected with this Agreement.
6.2AtthedateofenteringintothisAgreement:
- TheRTOrepresentativeisthepersonnamedbelow(onthesignaturepage);and
- TheWorkPlacementProviderrepresentativeisthepersonnamedbelow(onthesignaturepage).
- DISPUTERESOLUTION
- Ifthereisadisputebetweentheparties,theymustfirstusetheirbestendeavourstoresolvethe dispute amicably. Students will be removed from the site for misconduct.
- INDEMNITY
8.1Eachparty(theindemnifier)mustatalltimesindemnifyandholdharmlesstheother party, its officers, employees and agents (those indemnified) from and against:
- alllossessufferedbytheindemnified;
- allliabilitiesincurredbytheindemnified;
- all legal costs (on a solicitor and own client or full indemnity basis, whicheveris the greater) and other costs and expenses incurred by the indemnified in connection with a demand, proceeding ormediation,arisingdirectlyorindirectlyasaresultof,orinconnectionwith,theindemnifiersor officers, employees, agents and subcontractors;
- Negligence;
- Unlawfulactoromission;or
- breachornon-performanceofanyobligationundertheAgreement,incarryingoutorin connection with the Agreement.
- INSURANCE
- TheRTOandtheWorkPlacementProvidermaintaintherelevantinsuranceforthe students undertaking unpaid work placements.
- INTELLECTUALPROPERTY
- Theownershipandexploitation(ifany)ofanyintellectualpropertydevelopedbyeitherparty separately or both parties jointly will be governed by aseparate agreement.
- NOTICES
11.1Eitherpartymaygivetheotherpartynotice(s)underthisAgreementbydelivering,faxing,or posting to the attention of the other partys representative.
11.2Anoticesentbypostistobetreatedasgiven2businessdaysafterthenoticewasposted.
11.3 A notice sent by email is to be treated as given as soon as the sender receives anerror-free transmission report.
11.4Ifanoticeisreceivedoutsidethenormalbusinesshoursofthepersontowhomitissent,the noticeis tobetreatedas havingbeengivenatthebeginningofbusinessonthenext business day.
- SEVERABILITY
12.1IfanypartofthisAgreementisillegal,unenforceableorinvalid,thatpartistobetreatedas removed (struck) from this Agreement. The rest of this Agreement is notaffected.
- PARTIESRELATIONSHIP
- Eachpartyagreestonotrepresentitselfandwillensurethatanyemployeesoragentsdonot represent themselves as being employees, partners or agents of the other party.
- NothinginthisAgreementwillconstituteeitherparty,theemployee,partner,agent, representative of the other.
- ASSIGNMENT
14.1RTOcannot,withoutthepriorapprovaloftheWorkPlacementProvider,assignitsrightsor obligations under this Agreement.
- VARIATION
15.1ThisAgreementmayonlybevariedbyagreementinwritingbybothparties.
- WHOLEAGREEMENT
16.1ThisAgreementrecordsthe entirearrangementbetweentheparties.
- APPLICABLELAWANDJURISDICTION
- ThelawsofNSWgoverntheinterpretationofthisAgreementandthepartiessubmittothe jurisdiction of the courts of that State.
Executedasanagreementonthisthe day of ,20 .
SignedforandonbehalfofWorkPlacementProvider:
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Signature: |
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Name: |
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Position: |
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Date: |
Inpresenceof:
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Signature: |
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Name: |
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Date: |
SignedforandonbehalfofRTO(IIS):
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Signature: |
MKhan |
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Name: |
MohammedKhan |
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Position: |
Director |
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Date: |
Inpresenceof:
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Signature: |
Arafat |
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Name: |
ArafatRahman |
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Date: |
SIT40521 - Certificate IV in Kitchen ManagementPlacementTrainingFacilitiesandEquipmentChecklist
The intention of this Work Placement Training Checklist is to determine the suitability of a workplace for the purpose of practical placement.
Thesearetoensurethat
Theworkplacecangivestudentameaningfulanddiverseworkexperiencerelevanttothequalification.
Thestudentundertakesplacementinasafeenvironment
AllpartiesareawareoftheirrightsandresponsibilitiesregardingWorkplaceHealthandSafety(WHS) issues.
Facilitycriteriafornumberofstudentsbeingabletobeonshiftatthevenueatanyonetime.
MENUCHECKLIST
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UnitCovered: SITHCCC043-WorkEffectivelyasacook(48serviceperiods) SITHKOP013-Plancookingoperations(12ServicePeriods) |
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Themenuincludestheuseof the following: |
Tick ifapplicable |
Comments |
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FOODSERVICEPERIODS |
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Breakfast |
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Lunch |
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Dinner |
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SpecialsFunctions |
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Other: |
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MENU/FOODSERVICESTYLES(atleast3) |
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lacarte |
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setmenu |
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tabledhte |
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buffet |
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cyclical |
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bulkcookingoperations |
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functionsandevents |
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festivals |
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Other: |
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FOODITEMSPREPARED,COOKED&SERVED |
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appetisersandsalads |
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fishandshellfish |
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hotandcolddesserts |
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meat,poultry,andgame |
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pastries,cakes,andyeastgoods |
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stocks,sauces,andsoups |
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vegetables,fruit,eggs,and farinaceous products |
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Other: |
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DESCRIPTION |
YES |
NO |
COMMENTSIFANY |
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Thehostorganization(Provider)hasacurrentABN |
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TheProviderprovidesavarietyofmealtypes. (AttachacopyoftheMenu) |
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The Provider Supervisor must provide a range of work, supervision, and training required to enable the student to undertake the required assessments/tasks. |
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The Provider has an adequately equipped commercial facility for conducting the practical placement i.e., equipment consistent with requirements ofSIT40521 - CertificateIVinKitchenManagement(refertoEquipmentChecklist). |
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TheProviderwillpermitstudentstotakephotographsand makevideosofdishestheyhavepreparedduringthework placement to verify their own work. |
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TheProviderispreparedtoenterintoworkplacement agreement with IIS and the student. |
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The Provider will assign an appropriate supervision to the student throughout the placement. |
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The Provider is prepared for IIS planned visits to observe the student while on placement. |
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TheProviderisawareofIISemergencycontactdetails. |
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TheProviderawareoftheirresponsibilitiesandobligations to ensure the safety of the student while undertaking the placement. |
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The Provider employer is aware and familiar with the procedurestoundertakeintheeventofaninjuryoccurring during the placement. |
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TheProviderisawareandfamiliarwithinsurancearrangements. |
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TheProviderhasaninductionprogramfornewstaff/students. |
EQUIPMENTCHECKLIST
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ThesearebasicprovisionsrequiredinaKitchenManagementEnvironmentandbythequalification. |
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RatingScale:E=Evident||NE=NotEvident||NA=NotApplicable |
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Studenthasaccessto: |
E |
NE |
NA |
Comment(s) |
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OperationalCommercialKitchen |
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Fixturesandlargeequipment |
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Commercialgradeworkbenches(1.5m/person) |
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Commercialrefrigerationfacilities(cool room/freezer/fridge) |
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Designatedstorageareasfordrygoodsand perishables |
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Recordingsystems |
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Storagefacilities |
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BainMarieorhotbox |
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Commercialblendersandfoodmills |
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Commercialfoodprocessors |
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Commercialplanetarymixers |
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Commercialdishwasher |
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Commercialovenswithtrays |
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Computers, printers, and stock control software systemscurrentlyusedbythehospitalityindustry |
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Deepfryer |
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Doublesink |
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Gas,electricorinductionstovetops |
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Hotplateorgriddle |
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Liftingandtransportingequipment |
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Salamanderorotherformofgriller |
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Steamers |
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SmallEquipment(e.g.,Thermometers,tongs,beaters, stainless steel bowls, scales, juicer, grater etc.) |
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Different typesofkitchen knivesand cleavers(e.g., Butcher&boningknives,Breadknives,Chefknives, Filletingknivesetc.) |
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Differenttypesofkitchenknivesandcleavers(e.g., Butcher&boningknives,Breadknives,Chefknives, Filleting knives etc.) |
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Measurers(e.g.,Measuringspoons,jugs,scoopsetc.) |
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Rangeofpotsandpan,slicer |
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Service-ware(e.g.,Cutlery,platters,dishesetc.) |
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SmallUtensils(e.g.,Sieves,scrapers,whisksetc.) |
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Cleaningmaterialsandequipment |
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Commercialcleaningschedules |
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Currentcommercialstockcontrolproceduresand documentation for ordering, monitoring, and maintainingstock |
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Miseenplacelists,menusandstandardrecipesand recipes for special dietary requirements |
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Commercialcleaningschedules |
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Current commercialstockcontrolprocedures and documentationforordering,monitoring,and maintaining stock |
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Miseenplacelists,menusandstandardrecipesand recipes for special dietary requirements |
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Orderinganddocketingpaperwork |
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Foodsafety plan |
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safetydatasheets(SDS)forcleaningagentsand chemicals |
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Workflowschedules |
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Totalnumberofstudents,facilitycantakemaintaining industry-realistic ratios of kitchen staff to customers |
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Theworkplacefacilityissuitableforthefollowing numberofstudentsworkinginthekitchen.(Number of students the facility can have working at a time) |
NB: IIScan realize that all the catering venues are not designed to keep the equipment listed in the unit guidelines. In fact,itdependsonthenatureofthecateringvenues.Incaseswhereitemsarenotowned/usedbytheworkplacefacility The IMPERIAL will organise for the students on these types of equipment at Imperial training kitchen. If additional training on missing equipment items is required, this will be arranged for the student. The Work Placement coordinator/assessorwillassesstherangeof equipmentcontained attheworkplacefacility andnoteany itemsdonot present so additional training may be organised, if required.
Comments:
TheworkplaceisSUITABLE/NOTSUITABLEfor thework-baseddelivery.
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SIGNEDforandonbehalfofIIS Name: Position: Signature: Date: |
SIGNEDforandonbehalfofthePlacement/HostOrganisation/Provider Name: Position: Signature: Date: |
StudentNotes:
PartII
Service Logsfor
SITHCCC043Workeffectivelyasacook
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ServiceNo |
1 |
ServiceDate: |
NoofHours |
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No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
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ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
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Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
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?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
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List food production requirementsidentifiedforthis service period |
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Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
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Listthefoodproductionprocesses you have observed during the service period |
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List the adjustments you have madetofoodproductionprocesses during the service period |
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List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
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Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
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OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
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WorkplaceSupervisorSignature |
StudentSignature |
Date |
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WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
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Time |
Taskstobecompleted |
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Notes: |
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ServiceNo |
2 |
ServiceDate: |
NoofHours |
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No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
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ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
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Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
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?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
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List food production requirementsidentifiedforthis service period |
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Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
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Listthefoodproductionprocesses you have observed during the service period |
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List the adjustments you have madetofoodproductionprocesses during the service period |
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List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
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Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
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OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
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WorkplaceSupervisorSignature |
StudentSignature |
Date |
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InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
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WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
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Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
3 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
4 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
5 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
6 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
7 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
8 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
9 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
10 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
11 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
12 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
13 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
14 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
15 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
16 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
17 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
18 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
19 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
20 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
21 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
22 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
23 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
24 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
NB. Workplace Assessment Site Visit 1MUST be completed on or before 24thServiceInstance.AnIISAssessorwill,duringtheirsitevisit,completethe Workplace Assessment Site Visit Record appended on the next page.
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
WorkplaceAssessmentSiteVisitConfirmationRecordofObservationandInterviews
StudentName:StudentNo:
Work Placement Provider:
Work Placement Location /Address:
UsingtheQuestionnaire,theAssessormustCheckandConfirmifthestudentisreadyforthesitevisit:
|
Q&AwiththestudentConductedbyWorkplaceCoordinatororAssessor |
YES |
NO |
||
|
1 |
Q-Aretheworkplacementlogbookentriesfilledinandsigned?[Ifyes, please check] |
c |
c |
|
|
2 |
Q-Whereareyourattendancehoursandshiftsandserviceperiods? |
c |
c |
|
|
A |
||||
|
3 |
QArethejournalentriesfilledinandsigned?[Ifyes,pleasecheck] |
c |
c |
|
|
A |
||||
|
4 |
QIsthesupportingevidenceofyourtasksandactivityreadytoshow? Including photos and samples? [If yes, please check] |
c |
c |
|
|
A |
||||
|
5 |
Q Have you shown the Logbook and Journal to the supervisor (qualified) and this has been signed off by the Supervisor or will be by site visit? |
c |
c |
|
|
6 |
Haveweagreedonthebestdateandtimetocometothesite? Details: |
c |
c |
|
|
7 |
Areyouconfirmingthesitevisit?(Thestudenthasconfirmed) |
c |
c |
|
|
Completedby(Name): |
Signature: |
|||
|
Visit |
Unitofcompetency |
Stage/Progress |
Date |
|
|
1 |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto24serviceperiods |
|
|
2 |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto48serviceperiods |
|
|
3 |
SITHKOP013 |
PlanCookingOperations |
Closeto12shifts |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
SiteVisitandAssessmentDetails:
|
AssessorsName: |
|||||
|
Startsat: |
|
Finishesat: |
|
YES/NO |
|
|
Observation Thestudentwasobservedworkingaspartofateaminacommercialkitchen. Oral questioning was used where appropriate. AstheAssessor(myself),Irecordedtheobservationintheobservationchecklist. |
cYEScNO |
||||
|
Studentinterview Thestudent wasinterviewedby the Assessor(myself)whileon siteandifnecessary,in follow up interview by phone. The questions sheet was used to guide the interview |
cYEScNO |
||||
|
PortfolioLogbook,JournalandSupportevidence ThestudentsuppliedthecompletedtodateLogbookandJournalandSupportevidence. This has been uploaded to the LMS as submitted assessment. |
cYEScNO |
||||
|
Supervisorinterview The supervisor was interviewed by the Assessor (myself) while on site/by phone at a convenient time for the workplace. |
cYEScNO |
||||
|
Completionofsitevisitassessment The observation and interviews are complete and there is sufficient valid evidence to review and make a judgement of performance. IfNOthegapswillberecordedandsentasfeedbacktothestudentandinRTOrecords. |
cYEScNO |
||||
|
Completionoftheassessmentandfeedbackonperformance AstheAssessorIhavereviewedtheevidenceafterthesitevisitandinterviewandmade a judgement. I have provided feedback on the students performance to date. |
cYEScNO |
||||
|
AssessorsName: |
Signature: |
||||
CASENOTES:
|
Ifthis record hasindicated anyNos,pleaseexplain. Will there be follow up required for this student? Willtherebefollowuprequiredforthisworkplace? What are the issues? Whowilldothisfollowup?Whenwillthishappen? |
Noteshere: |
Workplace Coordinator /Assessor (signature):
Follow-upActions(ifapplicable):
|
ReferredtoWPCo-ordinator |
cYEScN/A |
ReportcheckedbyAdministration |
cYEScN/A |
|
Reportinstudentfile/database |
cYEScN/A |
Sitevisitsplanupdated |
cYEScN/A |
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
25 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
26 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
27 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
28 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
29 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
30 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
31 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
32 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
33 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
34 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
35 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
36 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
37 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.auVersion:1.1
|
ServiceNo |
38 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
InternationalInstituteofSydneyPTYLTDt/aImperialInstituteofSydney
ABN:23610424336|RTOCODE:41568|CRICOSCODE: 03944E
+61272522525|info@iis.edu.au|www.iis.edu.au
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
39 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
40 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
41 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
42 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
43 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
44 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
45 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
46 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
47 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
48 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
List food production requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned, 8.00pm-10.30pm-Itemcookedetc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
NB. Workplace Assessment Site Visit 2MUST be completed on or before 48thServiceInstance.AnIISAssessorwill,duringtheirsitevisit,completethe Workplace Assessment Site Visit Record appended on the next page.
WorkplaceAssessmentSiteVisitConfirmationRecordofObservationandInterviews
StudentName:StudentNo:
Work Placement Provider:
Work Placement Location /Address:
UsingtheQuestionnaire,theAssessormustCheckandConfirmifthestudentisreadyforthesitevisit:
|
Q&AwiththestudentConductedbyWorkplaceCoordinatororAssessor |
YES |
NO |
||
|
1 |
Q-Aretheworkplacementlogbookentriesfilledinandsigned?[Ifyes, please check] |
c |
c |
|
|
2 |
Q-Whereareyourattendancehoursandshiftsandserviceperiods? |
c |
c |
|
|
A |
||||
|
3 |
QArethejournalentriesfilledinandsigned?[Ifyes,pleasecheck] |
c |
c |
|
|
A |
||||
|
4 |
QIsthesupportingevidenceofyourtasksandactivityreadytoshow? Including photos and samples? [If yes, please check] |
c |
c |
|
|
A |
||||
|
5 |
Q Have you shown the Logbook and Journal to the supervisor (qualified) and this has been signed off by the Supervisor or will be by site visit? |
c |
c |
|
|
6 |
Haveweagreedonthebestdateandtimetocometothesite? Details: |
c |
c |
|
|
7 |
Areyouconfirmingthesitevisit?(Thestudenthasconfirmed) |
c |
c |
|
|
Completedby(Name): |
Signature: |
|||
|
Visit |
Unitofcompetency |
Stage/Progress |
Date |
|
|
1 |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto24serviceperiods |
|
|
2 |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto48serviceperiods |
|
|
3 |
SITHKOP013 |
PlanCookingOperations |
Closeto12shifts |
|
SiteVisitandAssessmentDetails:
|
AssessorsName: |
|||||
|
Startsat: |
|
Finishesat: |
|
YES/NO |
|
|
Observation Thestudentwasobservedworkingaspartofateaminacommercialkitchen. Oral questioning was used where appropriate. AstheAssessor(myself),Irecordedtheobservationintheobservationchecklist. |
cYEScNO |
||||
|
Studentinterview Thestudent wasinterviewedby the Assessor(myself)whileon siteandifnecessary,in follow up interview by phone. The questions sheet was used to guide the interview |
cYEScNO |
||||
|
PortfolioLogbook,JournalandSupportevidence ThestudentsuppliedthecompletedtodateLogbookandJournalandSupportevidence. This has been uploaded to the LMS as submitted assessment. |
cYEScNO |
||||
|
Supervisorinterview The supervisor was interviewed by the Assessor (myself) while on site/by phone at a convenient time for the workplace. |
cYEScNO |
||||
|
Completionofsitevisitassessment The observation and interviews are complete and there is sufficient valid evidence to review and make a judgement of performance. IfNOthegapswillberecordedandsentasfeedbacktothestudentandinRTOrecords. |
cYEScNO |
||||
|
Completionoftheassessmentandfeedbackonperformance AstheAssessorIhavereviewedtheevidenceafterthesitevisitandinterviewandmade a judgement. I have provided feedback on the students performance to date. |
cYEScNO |
||||
|
AssessorsName: |
Signature: |
||||
CASENOTES:
|
Ifthis record hasindicated anyNos,pleaseexplain. Will there be follow up required for this student? Willtherebefollowuprequiredforthisworkplace? What are the issues? Whowilldothisfollowup?Whenwillthishappen? |
Noteshere: |
Workplace Coordinator /Assessor (signature):
Follow-upActions(ifapplicable):
|
ReferredtoWPCo-ordinator |
cYEScN/A |
ReportcheckedbyAdministration |
cYEScN/A |
|
Reportinstudentfile/database |
cYEScN/A |
Sitevisitsplanupdated |
cYEScN/A |
PartIII
Srvice Logsfor
SITHKOP013PlanCookingOperation
|
ServiceNo |
1 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
2 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
3 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
4 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
5 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
6 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
7 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
8 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
9 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
10 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
11 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
|
ServiceNo |
12 |
ServiceDate: |
NoofHours |
||||||
|
No.ofCovers/PortionsPrepared |
No.ofKitchenStaff |
||||||||
|
ServicePeriod |
?Breakfast ?Lunch ?Dinner ?SpecialFunction/Buffet |
||||||||
|
Food Production ProcessPaperwork/evidenceattached |
Service/MenuStyle |
CookeryMethodsUsed |
|||||||
|
?Foodpreparationlist ?Miseenplacelists ?Kitchenworkflowschedule ?Foodrequirement calculation |
?La carte ?SetMenu ?TableDhte ?Cyclical ?Functions/|events ?Buffet |
?Boiling ?Steaming ?Braising ?Baking ?Shallowfrying |
?Poaching ?Stewing ?Roasting ?Grilling ?Deepfrying |
||||||
|
Listfoodproduction requirementsidentifiedforthis service period |
|||||||||
|
Provide an overview of actions you haveusedtoorganiseavailabilityof allsuppliesforthefoodproduction period |
|||||||||
|
Listthefoodproductionprocesses you have observed during the service period |
|||||||||
|
List the adjustments you have madetofoodproductionprocesses during the service period |
|||||||||
|
List the steps you have taken to monitor the quality of kitchen outputsandtheadjustmentsyou directed. |
Stepstomonitorquality: |
Directionsforadjustment: |
|||||||
|
Detail end of service procedures yousupervisedincludingprovisions for waste minimisation, recycling and storage requirements of commodities, materials, and equipment as applicable |
|||||||||
|
OtherInstructions(NB:Templateavailableat the end of logbook) |
?WorkflowPlanpreparedandattached?RecipeCardattached |
||||||||
|
WorkplaceSupervisorSignature |
StudentSignature |
Date |
|||||||
|
WorkflowPlan (YouMustSubmittheWFPofEachServiceInstances) (Listalltaskwhichyouwillbecompletingwithtimeandlogicalsequencee.g.,6.30pm-Miseenplacetobeready,7.30-Workstationtocleaned,8.00 pm- 10.30 pm- Item cooked etc.) |
|
|
Time |
Taskstobecompleted |
|
Notes: |
|
NB. Workplace Assessment Site Visit 1MUST be completed on or before 24thServiceInstance.AnIISAssessorwill,duringtheirsitevisit,completethe Workplace Assessment Site Visit Record appended on the next page.
WorkplaceAssessmentSiteVisitConfirmationRecordofObservationandInterviews
StudentName:StudentNo:
Work Placement Provider:
Work Placement Location /Address:
UsingtheQuestionnaire,theAssessormustCheckandConfirmifthestudentisreadyforthesitevisit:
|
Q&AwiththestudentConductedbyWorkplaceCoordinatororAssessor |
YES |
NO |
||
|
1 |
Q-Aretheworkplacementlogbookentriesfilledinandsigned?[Ifyes, please check] |
c |
c |
|
|
2 |
Q-Whereareyourattendancehoursandshiftsandserviceperiods? |
c |
c |
|
|
A |
||||
|
3 |
QArethejournalentriesfilledinandsigned?[Ifyes,pleasecheck] |
c |
c |
|
|
A |
||||
|
4 |
QIsthesupportingevidenceofyourtasksandactivityreadytoshow? Including photos and samples? [If yes, please check] |
c |
c |
|
|
A |
||||
|
5 |
Q Have you shown the Logbook and Journal to the supervisor (qualified) and this has been signed off by the Supervisor or will be by site visit? |
c |
c |
|
|
6 |
Haveweagreedonthebestdateandtimetocometothesite? Details: |
c |
c |
|
|
7 |
Areyouconfirmingthesitevisit?(Thestudenthasconfirmed) |
c |
c |
|
|
Completedby(Name): |
Signature: |
|||
|
Visit |
Unitofcompetency |
Stage/Progress |
Date |
|
|
1 |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto24serviceperiods |
|
|
2 |
SITHCCC043 |
WorkEffectivelyasaCook |
Closeto48serviceperiods |
|
|
3 |
SITHKOP013 |
PlanCookingOperations |
Closeto12shifts |
|
SiteVisitandAssessmentDetails:
|
AssessorsName: |
|||||
|
Startsat: |
|
Finishesat: |
|
YES/NO |
|
|
Observation Thestudentwasobservedworkingaspartofateaminacommercialkitchen. Oral questioning was used where appropriate. AstheAssessor(myself),Irecordedtheobservationintheobservationchecklist. |
cYEScNO |
||||
|
Studentinterview Thestudent wasinterviewedby the Assessor(myself)whileon siteandifnecessary,in follow up interview by phone. The questions sheet was used to guide the interview |
cYEScNO |
||||
|
PortfolioLogbook,JournalandSupportevidence ThestudentsuppliedthecompletedtodateLogbookandJournalandSupportevidence. This has been uploaded to the LMS as submitted assessment. |
cYEScNO |
||||
|
Supervisorinterview The supervisor was interviewed by the Assessor (myself) while on site/by phone at a convenient time for the workplace. |
cYEScNO |
||||
|
Completionofsitevisitassessment The observation and interviews are complete and there is sufficient valid evidence to review and make a judgement of performance. IfNOthegapswillberecordedandsentasfeedbacktothestudentandinRTOrecords. |
cYEScNO |
||||
|
Completionoftheassessmentandfeedbackonperformance AstheAssessorIhavereviewedtheevidenceafterthesitevisitandinterviewandmade a judgement. I have provided feedback on the students performance to date. |
cYEScNO |
||||
|
AssessorsName: |
Signature: |
||||
CASENOTES:
|
Ifthis record hasindicated anyNos,pleaseexplain. Will there be follow up required for this student? Willtherebefollowuprequiredforthisworkplace? What are the issues? Whowilldothisfollowup?Whenwillthishappen? |
Noteshere: |
Workplace Coordinator /Assessor (signature):
Follow-upActions(ifapplicable):
|
ReferredtoWPCo-ordinator |
cYEScN/A |
ReportcheckedbyAdministration |
cYEScN/A |
|
Reportinstudentfile/database |
cYEScN/A |
Sitevisitsplanupdated |
cYEScN/A |
PartIV
Benchmark,AssessmentandOthers
PerformanceBenchmarks
Tobecompletedoncompletionofallservicesbyallpartiesindicated,inconjunctionwiththe declarations on the last pages of the logbook.
|
PerformanceEvidenceBenchmarks |
Signeachbenchmarkachievedattheendofallservices |
|||||||||||
|
StudentSelf- Assessment |
Workplace Supervisor |
Trainer/Assessor |
||||||||||
|
Reading&Writing |
||||||||||||
|
Interpretsandfollowsarangeoforganisational procedures and work schedules. |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Reviews special request from customers and dietary requirementsandinterpretsrelevantchangesrequired to food preparation lists and recipes |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Recordclearsequencedinstructionsforworkschedules |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Self-ManagementandPlanning&Organising |
||||||||||||
|
Plans and organises tasks from organisational informationincludingbookings,standardprocedures, guest lists and event schedules |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Developsandreviewsworkschedules |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Followworkscheduleseffectively |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Preparesworkareaandsuppliesaccordingto procedures to meet service requirements |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Maintainscleanlinessandtidinessofworkareas |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Integrates all technicalwithin the whole service period,throughoutpreparation,service,andendof shift duties |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Completesadministrationandreportingrequirements relevanttothejobroleandtypicaltasksperformedin that role |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Dealwithpressureofwork |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Problemsolving |
||||||||||||
|
Identifiesandanticipatesoperationalproblemsand responds to these accordingly. |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Evaluatesdishesandadjustsensurequalityproducts |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Communication |
||||||||||||
|
Liaiseswithotherteammembersaboutservice requirements |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Listensandrespondscolleagueandcustomer comments and complaints, and questions |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Respondstofeedbackfromcolleaguesandusesactive questioning to clarify further information. |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Teamworkto |
||||||||||||
|
Workscooperativelyaspartofateam |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Providesadviceandsupporttotheteamasrequired. |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Participatesindebriefingandhandoversessionswith colleagues |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Proactivelysuggestsimprovementsforfoodproduction and service provisions |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Numeracy(asrelevant,basedonjobrole) |
||||||||||||
|
Completescalculationsrequiredforrecipe requirements and conversions |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Measuresandweighsingredientsrequiredforfood preparation |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Measureschemicalsrequiredforcleaningaccordingto labels and instructions |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Identifiesrequirednumbersofstockandsuppliesbased on orders and instruction lists |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
c |
YES |
c |
NO |
|
Technology |
||||||||||||
|
Setsupandchecksequipmentfordailywork requirements Usesavarietyofequipmentforday-to-daywork activities. Cleansandmaintainsequipmenttoindustrystandards and manufacturers instructions. |
c c c |
YESYES YES |
c c c |
NONO NO |
c c c |
YESYES YES |
c c c |
NONO NO |
c c c |
YESYES YES |
c c c |
NONO NO |
- Ihavecompletedallactivities/tasksasrequired(60servicesperiods:48-SITHCCC043-Work Effectively as A Cook + 12 - SITHKOP013 - Plan Cooking Operations) and detailed in this assessment.
- Allsupportingworkflowplans,reconciliationsandothersupportingdocumentationarepreparedby me relevant to the service instances these are attached too.
- Theinformationinthislogbookistothebestofmyknowledgeatrueandaccurate
|
Comments: |
||
|
StudentName: |
||
|
StudentSignature: |
Date: |
|
AssessorSection:
|
AllaspectsofthisLogbookarecompletedsatisfactorily: YESc NOc-(Pleaseseecommentsbelow) |
||
|
Commentsandfutureactionifrequired: |
||
|
AssessorsName:(pleaseprint) |
AssessorsSignature: |
Date |
StandardRecipeCard
|
StandardRecipeCard(YouMustSubmittheSRCofDishesYouHavePreparedDuringtheWorkPlacement) |
||||
|
NameofDish |
||||
|
NumberofPortions |
PortionSize |
|||
|
SalePrice |
%FoodCost |
|||
|
Item |
Specification |
Weightkg/Unit |
||
|
Method: |
||||
AdditionalNotes:
