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Hospitality Works is a subdivision of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.

About this Student Logbook

This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it.

Student details section

Fill in the table below:

Student name:

__________________________________________________________________

Name of RTO:

__________________________________________________________________

Trainer/assessor name:

__________________________________________________________________

If this workbook is found, please contact me to return it using the details below:

Completing your reflective journal

You are expected to complete a reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:

What skills and techniques did I use?
What policies and procedures did I follow?
How did I ensure efficiency, safety and quality?
How did I ensure that my dishes met quality standards?
What did I learn during the service and how might I apply it in future?
What might I do different next time?

Supervisor declaration

Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission.

Logbook summary

There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.

What do I need to demonstrate?

During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

interpreting standard recipes and food preparation lists
confirming food production requirements
calculating ingredient amounts
weighing and measuring ingredients accurately
selecting the knives required for the food to be prepared
selecting routine and specialized equipment and utensils for the food to be prepared
ensuring that food preparation equipment safely assembled, clean and ready for use
using equipment safely and hygienically
making precision cuts to prepare food
using equipment according to the manufacturer’s instructions
cleaning and maintaining equipment according to the manufacturer’s instructions
measuring and using correct amount of cleaning agents on equipment
making minor adjustments to equipment (including oiling and adjusting blades)
identify and report on any unsafe or faulty equipment (where applicable)
rectify issues equipment within your level of responsibility (where applicable)
working safely and hygienically at all times
working sustainably by minimizing waste and using energy responsibly.

Tips for completing this logbook

Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.
Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

Completing your reflective journal

You are expected to complete a reflective journal for each of the 12 service periods you complete for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:

What skills and techniques did I use?
What policies and procedures did I follow?
How did I oversee my team to ensure efficiency, safety and quality?
How did I ensure that my team’s dishes met quality standards?
What did I learn during the service and how might I apply it in future?
What might I do different next time?

Supervisor declaration

Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your service periods in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission.

Logbook summary

There are a number of requirements you must fulfil within the 12 food service periods, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.

What do I need to demonstrate?

During your 12 service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include overseeing your team to ensure that:

food is prepared hygienically and safely
the kitchen workflow is adjusted to maximise teamwork and ensure efficiency
the production sequence of food is controlled to enable smooth workflow and minimise delay
a clean and tidy work environment is maintained
all stages of preparation and cooking are completed in a way which ensures:
- quality of food items
- consistency of food items
- organisational standards are met.
food matches the recipes and descriptions
food items undergo a final check before they are served, stored or despatched from the kitchen and adjustments made as necessary
food is stored safely.

Tips for completing this logbook

Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.
Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

Assessment schedule

Use this summary to keep track of your assessment for this unit.

Service	Date of assessment	Place	Notes
1/12	7 July 2022	kitchen	Assessed by senior chef
2/12	8 July 2022	kitchen	Assessed by senior chef
3/12	9 July 2022	kitchen	Assessed by senior chef
4/12	10 July 2022	kitchen	Assessed by senior chef
5/12	11 July 2022	kitchen	Assessed by senior chef
6/12	12 July 2022	kitchen	Assessed by senior chef
7/12	13 July 2022	kitchen	Assessed by senior chef
8/12	14 July 2022	kitchen	Assessed by senior chef
9/12	15 July 2022	kitchen	Assessed by senior chef
10/12	16 July 2022	kitchen	Assessed by senior chef
11/12	17 July 2022	kitchen	Assessed by senior chef
12/12	18 July 2022	kitchen	Assessed by senior chef

Logbook Summary

Use this summary to keep track of the food service periods and associated requirements that you have completed. Speak to your assessor or workplace supervisor if there is a particular food service style or food production process that you are having trouble achieving.

Food service periods

I have overseen at least 12 service periods.

The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, Service periods do not necessarily align with shift periods worked. For example, a ‘service period’ in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. This might be different to a ‘shift’ worked in a restaurant which may incorporate one or more of these service periods.

So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’ worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified.

	Food service period	Date	Service start time	Service finish time	Documents, reflective journal and supervisor endorsement completed
☐	1 of 12	7 july	9 am	10 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	2 of 12	8 july	10 am	11 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	3 of 12	9 july	10:30 am	11:30 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	4 of 12	10 july	10 am	11 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)

☐	5 of 12	11 july	11 am	12 pm	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	6 of 12	12 july	10 am	11:30 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	7 of 12	13 july	10:30 am	12 pm	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	8 of 12	14 july	10 am	11 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	9 of 12	15 july	10 am	11 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	10 of 12	16 july	10:30 am	12:30 pm	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	11 of 12	17 july	10 am	11 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)
☐	12 of 12	18 july	9 am	10:30 am	☐	Service plan	☐	Kitchen workflow schedule
					☐	Mise en place list	☐	Food preparation list
					☐	Food supplies list
					☐	Reflective journal (endorsed by supervisor)

Food service styles

During the 12 food service periods listed above, I have calculated and ordered food supplies for at least four of the following food service styles:

Food service period		Date	Logbook entry number
☐	à la carte	7 july	1
☐	set menu	8 july	2
☐	bulk cooking operations	9 july	3
☐	festivals	10 july	4
☐	buffet	11 july	5
☐	table d’hôte	12 july	6
☐	functions and events	13 july	7

Food production categories

During the 12 food service periods listed above, I coordinated cooking operations within commercial time constraints for food production processes in at least two of the following categories. My assessor observed me on these occasions and completed an Assessor Observation Checklist.

Food service period		Date	Logbook entry number
☐	bulk cooking	14 july	8
☐	cook chill for extended life	15 july	9
☐	cook chill for five-day shelf life	16 july	10
☐	cook freeze	17 july	11
☐	fresh cook	18 july	12

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts.

This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:	Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
· worked within the organisation’s policies and procedures			☐ Yes ☐ No
· worked to a professional level in line with the kitchen’s usual roles and responsibilities			☐ Yes ☐ No
· oversaw their team’s production processes to ensure that: o food was prepared safely and hygienically o the kitchen workflow was adjusted to maximise teamwork and ensure efficiency o the production sequence of food was controlled to enable smooth workflow and minimise delay o all stages of preparation and cooking were completed in a way which ensured: – quality of food items – consistency of food items – your organisation’s standards were met – the food matched the recipes and menu descriptions			☐ Yes ☐ No
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment.		☐Yes ☐ No
Supervisor signature:
Contact number:
Date:

Templates and reflective journals

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Lamington is traditional dish of Australia and made from vanilla cake and chocolate sauce and after complete dish rolled coconut powder. lamington consist 161 kcal and fat 4 .40 gram and protein 2.40 gram if you take 50 gram lamington nutritious is perfect butt protein is low in this dish.

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Broom, dustpan and mop is require for cleaning and scrub brush spray bottle ,dishwasher, vacuum cleaner is require for hygiene purpose and cleaning and bucket and dustbin for waste material and cleaning gloves is also use. And use the scrub brush and dishwasher for clean equipment.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risk.

Microbiological hazard include bacteria and yeast and viruses .Critical control point is process of food handling that will use for eliminate and reduce hazards. Harmful bacteria spread in kitchen surface and cutting board so clean before use for maintain hygiene and before handle food wash hand by soap and dry hand properly.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient	Qty	Qty/serves	Qty x serves required
Sugar	1/2 cup	6	3
Butter	1/4 cup	6	1.5
Cocoa	1/2 cup	6	3
flour	1 cup	6	6
eggs	1 egg	6	6
Desiccated coconut	1/2 cup	6	3
Baking powder	1 tsp	6	6

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	9.00	Clean the kitchen and utensil	Dishwasher ,towel ,soap	It is important for chef for best dish
☐	9.10	Measure all ingredient properly and quantity measure Check egg ,flour ,butter, vanilla, ,salt according to serves	Bowl and chef check , measuring cup	It is mandatory.
☐	9.20	Heat the oven 170 degree C	oven	Check temperature is work of junior chef
☐	9.30	Mix the butter and sugar in mixer then mix the flour and baking powder and bake some time	mixer	It is responsibility of chef
☐	9.40	Put in oven on 170 degree temperature	oven	Check the temperature properly
☐	11.00	After this process put in tray and after some time cut pieces	Knife and plate	Check cut piece in square shape
☐	5.00	Serve prepare food in plate in snack	plate	Check properly serve
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Workflow planning

Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan?

Work flow plan is very mandatory for prepare dish because it give direction of chef and before prepare dish you find your order properly because it reduce the waste material an add team work for easily achieve goal and

For lamington dish collect all ingredient and equipment include flour ,sugar, salt, butter ,vanilla and knife oven and measure tool , tray, whisk and bowl is require so check before prepare dish.

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Check oven temperature	270 degree C	Executive chef
Flour is measure	1 cup	Junior chef
Butter and coconut powder prepare before making dish	According to taste	Junior chef
Set aside flour and butter mixture in bowl	1 cup flour and 1/2 butter	Senior chef
Put in bowl baking powder and salt and sugar	1 table spoon baking powder and 1 spoon salt and sugar 1 cup mix	chef
Put in heated oven 30 min	Check oven temperature	Safety department
Clean the kitchen and put all equipment on place	cleaner	Cleaning department and made.

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan?

Mise en place is a way to set everything that require in food preparation set on place and check quantity of all ingredient and all equipment on near kitchen surface include in lamington dish preparation for example all cococnut powder and chocolate sauce is in surface and mix flour and baking powder in bowl before baking and safe put aside all ingredient prepare before cooking .

Team work is very effective for kitchen because cutting work is perform one member and wash utensil work is another member and food prepare chef so goal is achieve easily and don’t affect individually and prepare best food.

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	9.00	Preheat oven to 180 degree C and grease flour an pan	Safety department chef
☐	9.20	Mix flour, baking powder and salt in bowl and set aside.	chef
☐	9.30	Mix sugar and butter in mixer until make fluffy then mix egg and pour into in pan and put in oven for back.	Junior chef
☐	10.00	Turn out in wire rack and cool completely then wrap with coconut powder and cur square piece and serve	Senior chef
☐	11. 00	Clean he kitchen completely	Cleaning department
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Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan?

In this process prepare lamington dish so first gather ingredient and check all ingredient coconut powder ,chocolate sauce , and flour ,is gather properly then check oven is proper work on predefined temperature 170 to 190 degree C according to order then divide team work and prepare dish after make dish clean the kitchen cleaning department and team work is make effective and easy to prepare dish include cleaning department , chef ,and management department and post service department make chain with trust.

Reflective Journal

Date:

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

1of 12

Service completed at:

Service start time:

Service finish time:

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

Lamington dish prepared in all cooking process it is use in Australia for snack in morning and afternoon and any time party and it is famous cake sweet in Australia make by many menu and properly veg dish use chocolate sauce , flour ,coconut powder and sugar ,baking powder for baking oven is use it is one of the best dish of Australia.

Team work is help to make effective and attractive dish and help to achieve task on time and customer is enjoy food and grow business so leadership skill is used in this process

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 2/12

Dish – cauliflower rice

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Cauliflower rice is use for vegan diet and box grater process is use for prepare dish grate cauliflower and mix rice and salt then put in heat pan with oil after 5 to 10 min dish prepared for serve and this food is full of nutrition. Protein in 1 half cup serving is 2 gram and fat is 0.1 gram calories 25 gram and carbohydrate is 5.3 gram.

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Cleaning staff is use for cleaning and dry all utensil properly and place on correct place after make dish.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Safety department in kitchen is here for risk control and if any hazard in kitchen they analyse and reduce properly before loss

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Cauliflower	1	1	1
Rice	50 grams	1	50
Black pepper and salt	According to taste	1	1

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	10.00	Clean the kitchen and check all ingredient complete on kitchen surface	Broom, mop ,dishwasher	Chef
☐	10.5	Grate the cauliflower	,grater	chef
☐	10.10	Put in towel for soak water for 5 min then mix rice and cauliflower and salt	Bowl , towel	chef
☐	10.15	1 tbsp oil in pan then heat Put all ingredient in pan and cook 10 min then mix black pepper and salt and serve	Pan ,plate ,spoon	chef
☐	10.30	Clean kitchen and place all equipment on place	Broom	Cleaning department
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Workflow planning

Team work is add for effective work and improve productivity

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Check cauliflower is wash and keep aside for grate.	1	chef
Grated cauliflower put in bowl	1bowl	chef
Rice is put in bowl	1bowl	chef
All salt and pepper aside in bowl	2 small bowl	chef

Mise en place means all ingredient is place before make dish it helps to time save and effective work

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	10.00	Grate the cauliflower and put in bowl	chef
☐	10.5	Put in towel for soak water and moisture for 5 min	chef
☐	10.10	Take a pan with 1 tsp oil then heat and mix rice and cauliflower and put for 10 min	chef
☐	10.20	Dish prepared and serve	chef
☐	10.30	Clean the kitchen.	Cleaning staff.
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Food preparation planning

In this process cauliflower is grate and mix with rice and take pan with one table spoon oil and heat this then put cauliflower and rice in this and put10 min then dish is ready for serve and clean kitchen after all process.

Reflective Journal

Date:

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

2of 12

Service completed at:

Service start time:

Service finish time:

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

In this process make cauliflower dish and it is vegan dish and it is very healthy for diet purpose and use cauliflower rice and salt and team work add in this process

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 3/12

Chicken and corn soup

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

For making chicken and corn soup use chicken , soy sauce, fresh ginger and corn flour ,sesame oil use in production process it is full of calorie and high intake food.

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Cleaning staff responsibility us check all equipment is clean and include team work so utensil is clean and hgeinic.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Food safety risk means keep surface is hygienic for safe o the bacteria and micro biological reaction and food poisoning so clean he surface properly.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Chicken	4 cup	3	12
Soy sauce	1tsp	3	3
Ginger	1 tsp	3	3
Sesame oil	1 tsp	3	3
Chicken breast	1 cup	3	3
Egg ,salt	1	3	3

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	3.00	Wash the fresh chicken	bowl	chef
☐	3.10	And mix chicken and salt and boil	pan	chef
☐	3.15	Stir the chicken then mix soy sauce and ginger paste t	whisk	chef
☐	3.30	Ready for serve	Plate ,spoon	chef
☐	4.oo	Clean the kitchen	Broom dishwasher	Cleaning staff
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Workflow planning

In this process mix chicken, salt and boil after boil mix sauce and ginger then ready for serve.

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Wash chicken and put in bowl aside	bowl	chef
Clean all surface of kitchen for hygienic purpose	Dishwasher ,towel	chef
Grate the ginger and put bowl	Grater and bowl	chef
Check all ingredient in safe form	self	chef

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	9.00	Clean the kitchen surface	chef
☐	9.10	Take fresh chicken and wash	chef
☐	9.15	Boil chicken in pan with salt and water for 15 min	chef
☐	9.30	Prepare dish pour in bowl and serve	chef
☐	10.00	Clean all kitchen	chef
☐

Food preparation planning

Above temp clear food preparation planning process.

Reflective Journal

Date:

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

3of 12

Service completed at:

Service start time:

Service finish time:

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

Dish is prepared by fresh chicken and include more calorie so high intake food leadership technique is use for save time .

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 4/12

BARAMUNDI DISH

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Barramundi fillet, butter ,garlic is use for his recipe and canola oil is use for production best for nutritious purpose because it is source of lean protein.

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Cleaning staff responsibility us check all equipment is clean and include team work so utensil is clean and hgeinic.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Food safety risk means keep surface is hygienic for safe o the bacteria and micro biological reaction and food poisoning so clean he surface properly.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Fish	1	4	4
Salad	Different type	4	4 people
Butter	1 cup	4	4
Garlic	1 tbsp	4	4
Lemon	1	4	4

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	9.00	Clean the surface	Broom, towel	chef
☐	9.10	Rinse barramundi and dry in towel	Towel ,bowl	chef
☐	9.15	Sift in waxed paper and sprinkle garlic ,salt ,pepper and cover with flour	plate	chef
☐	9.20	Oil on medium heat and cook until brown colour	pan	chef
☐	9.30	Transfer in plate and serve with lemon slice	Plate and spoon	chef
☐	10.00	clean kitchen	dishwasher	chef
☐
☐
☐
☐
☐
☐
☐

Workflow planning

Above the question template show this question answer.

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Clean the surface and check all ingredient	Check bowl complete	chef
All ingredient in bowl	1	chef
Clean the kitchen properly	Dishwasher, broom	chef
And put after making dish all equipment in place		chef

Above template show this question answer.

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	9.00	Clean the surface	chef
☐	9.10	Rinse barramundi and dry in towel	chef
☐	9.15	Sift in waxed paper and sprinkle garlic ,salt ,pepper and cover with flour	chef
☐	9.20	Oil on medium heat and cook until brown colour	chef
☐	9.30	Transfer in plate and serve with lemon slice	chef
☐	10.00	clean kitchen	chef

Food preparation planning

Above template show all planning.

Reflective Journal

Date:

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

4of 12

Service completed at:

Service start time:

Service finish time:

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

In this whole process prepare barramundi dish and t is full of protein an best recipe in Australia .

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 5/12

Meat pies

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Made by beef ,pork and potatoes and spice and baked all and prepare yummy dish bye this food process protein is 13,5 gram in this dish

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period

Cleaning staff responsibility us check all equipment is clean and include team work so utensil is clean and hygienic

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Food safety risk means keep surface is hygienic for safe o the bacteria and micro biological reaction and food poisoning so clean he surface properly.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
· Potatoes	1	2	2
Beef	1/4 pound	2	1/2
Pork	1/2 pound	2	1
Clove ,garlic	1/4	2	1/2
Chopped onion	1/2 cup	2	1
Mustard powder ,spices	1 tsp	2	2

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	10.00	Preheat the oven 220 degree	oven	chef
☐	10.20	Boil potatoes and mesh	pan	chef
☐	10.30	Crumble beef and pork and garlic ,cloves ,spices and cook until meat is brown	Pan, bowl	chef
☐	10.40	Serve in pan	Plates ,bowl	chef

Workflow planning

Above table show all work flow planning.

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Clean the surface of kitchen	1	chef
Check all ingredient place properly ion bowl	1	chef
Take meet in bowl and keep aside	1	chef
And garlic and clove is put aside	1	chef
Check all equipment before use	1	chef

Above table represent mise in place

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	10.00	Preheat the oven 220 degree	chef
☐	10.05	Boil potatoes and mesh	chef
☐	10.20	Crumble beef and pork and garlic ,cloves ,spices and cook until meat is brown	chef
☐	10.30	Serve in pan	chef
☐	10.40	Clean kitchen properly	Cleaning staff

Food preparation planning

Above template show food preparation planning.

Reflective Journal

Date:

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

5of 12

Service completed at:

Service start time:

Service finish time:

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

Meat pies prepare by fresh meat if use stale meat the food poisoning problem creates mean check proper meat is fresh or not an use leadership for make easy work.

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 6/12

Fish and chips

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met.

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

In this process make fish and chips so use potatoes for chips and fish and use fry method for prepare fish and take fresh fish for prepare food.

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Cleaning department is perfect work for this work cleaning equipment and utensil and place after dry all utensil.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Risk control is very important factor in kitchen work safety department control critical risk like fire hazard and all type equipment off properly and work on proper temperature.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Potatoes	1	2	2
Fish fillet	1	2	2
Baking powder	1 tsp	2	2
Flour and egg	1 cup, 1 egg	2	2
Spices	According taste	2	2

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	9.00	Take fresh fish and wash	bowl	chef
☐	9.10	Boil potatoes and cut in slices and fry in pan sprinkle salt	Pan, bowl	chef
☐	9.30	Fish cover with flour and fry in pan in heated oil then sprinkle spice.	Pan , spoon	chef
☐	9.40	Serve in plate sauce fish and slice of potatoes	plate	chef

Workflow planning

Above in work flow planning table show all detail of this question.

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
First of all clean kitchen	1 member	chef
Check the fresh fish and aside in bowl	1member	chef
Slice of potatoes aside keep in bowl	2 member	chef
Check all species put in correct place that require in this recipe.	1	chef
And after prepare dish put correct place of all equipment and utensil.	1	chef

Above table sho mise in place process for fish and chips dish.

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	9.00	Take fresh fish and wash	chef
☐	9.10	Boil potatoes and cut in slices and fry in pan sprinkle salt	chef
☐	9.15	Fish cover with flour and fry in pan in heated oil then sprinkle spice.	Junior chef
☐	9.30	Serve in plate sauce fish and slice of potatoes	chef
☐	10.00	Clean kitchen after prepare and serve dish	Cleaning department

Food preparation planning

Above the template we describe all dish preparation process of fish and chips dish.

Reflective Journal

Date:

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

6of 12

Service completed at:

Service start time:

Service finish time:

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

In this process we prepare the fish and chips dish bye use of potatoes and fish and spices and use team work for save time and for this technique customer feedback is best .

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 7/12

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Mise en place is an appropriate style of food servicing. It refers to the systematic arrangement and assembling of all the relevant items which are required to prepare the dish. Before starting cooking, it should keep in mind that all the ingredients, tools, and equipment are kept in one place so that during cooking, all the things can be taken into use easily. There are five steps of Mise en place service-

The first step is to know your recipe and identify what ingredients are needed to prepare the dish and in what quantity. The next step is to prepare or ready the ingredients needed to prepare the dish like chopping, cleaning of vegetables, cutting the vegetables, etc. after this, arrange all the ingredients in a systematic way. After arranging all the tools and ingredients, the next step is to clean all the tools and utensils needed in the dish. At the end, prepare the workstation. Like, set the temperature of oven etc.

By analyzing the customer demand, the food is prepared. It is important to identify the customer taste and preference and accordingly prepared the food. The food is prepared according to the dietary requirements of the customers.

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

The name of the dish is a burger with a lot. First of all, clean all the vegetables like tomatoes, carrots and, onions which are to be added to the burger. Then, take a burger bun and fry it in the butter. Then stuff it with barbecued meat and add salad in it. Add some chili and tomato sauce to it for a tangy taste. To maintain the quality of the food, and maintain nutritional value, do not deep fry the bun. Only bake it with a low temperature.

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

To ensure that all the required equipment and tools for cooking are ready or not, first step is to identify the food which is going to be prepared. After deciding the dish, it should be cleared that what tools and equipment are needed to make the dish. Then, keep aside all the required tools and ensure that whether they need to be clean or not. If the tools are required to be clean, then wash them nicely before use it.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

If any staff member or an employee of the food business is infected or carrying a disease that can be transmitted to persons. So, there is a risk of contamination of food. The food also can be spoiled by coming in contact with the infected person. Another risk that can be ascertained in the kitchen is an accident due to the high flame.

To control or reduce the risk in the kitchen, the infected staff persons do not allow to work or prepare the food until and unless he get recovered. To mitigate the risk of burning and accidents in the kitchen, the chefs and food handlers are advised to wear hand gloves, and eyewear.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Burger bun	4	5	20
Onions	½ cup	4	2
Tomatos9	½ cup	4	2
Meat pie	1 cup	5	5
Sauce	¼ cup	2	2

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	9:00 am	Cleaning of the kitchen or the workplace where food is going to be prepared.	broom, scouring pads, dish brush with soap dispenser, dish wash solution, and cleaning gel.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	10:00 am	Washing, Chopping, cutting the vegetables	Big knife, chopper, and vegetable cutter	The associate chef has the duty to nicely wash all the vegetables and cut them properly
☐	10:30 am	Assembling and sorting all the required ingredients	Checklist of ingredients	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	10:45 am	Frying bun in the butter and add all the vegetables in inside it.	Frying pan	Senior chef
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐

Workflow planning

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Cleaning and washing of tools and equipment which are required to prepare the food	2-3	Cleaning staff and cleaners are responsible for the cleanliness of the kitchen
Chopping and cutting vegetables	5-6	It is the responsibility of the associate to cut the vegetables properly
Gathering all the required ingredients which is used in the burger	3-4	The associate has the responsibility to assemble all the ingredients.
Set the temperature of the equipment which are to be used in the food	1-2	The senior chef has the duty to set the temperature of the equipment like the microwave oven.
At last, garnish the burger with coriander	1-2	At last, the chef garnish the burger with coriander.

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	9:00 am	Cleaning of the kitchen or the workplace where food is going to be prepared.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	10:00 am	Washing, Chopping, cutting the vegetables	The associate chef has the duty to nicely wash all the vegetables and cut them properly
☐	10:30 am	Assembling and sorting all the required ingredients	The senior chef has the responsibility to check and assemble all the required ingredients.
☐	10:45 am	Frying bun in the butter and add all the vegetables in inside it.	Senior chef
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐

Food preparation planning

Reflective Journal

Date: 13 July 2022

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

7of 12

Service completed at: kitchen

Service start time: 9 am

Service finish time: 11 am

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared: a burger with a lot

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

Teamwork is required in preparation of the dish. Senior chef, junior chef, associates and cleaning staff are included in the entire process. Safety measures are also taken while preparing the food.

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 8/12

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Pumpkin	1 kg	4	4
Water	1 litre	2	2
Salt	½ spoon	2	1
Chili	½ spoon	2	1
Coriander	¼ spoon	2	2

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	10:00 am	Cleaning of the kitchen or the workplace where food is going to be prepared.	broom, scouring pads, dish brush with soap dispenser, dish wash solution, and cleaning gel.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	11:00 am	Washing, and cutting the pumpkin	knife, chopper, and vegetable cutter	The associate chef has the duty to nicely wash all the vegetables and cut them properly
☐	11:30 am	Assembling and sorting all the required ingredients like salt, chilli, and coriander	Checklist of ingredients	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	11:45 am	Boil water on gas to make soup	Round Container for water	Senior chef boils water on appropriate temperature
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐

Workflow planning

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Cleaning and washing of tools and equipment which are necessary to prepare the soup	3-4	Cleaning staff and cleaners are responsible for the cleanliness of the kitchen
Chopping pumpkin in little pieces	5-6	It is the responsibility of the associate to cut the pumpkin properly
Gathering all the required ingredients which is used in the pumpkin soup	3-4	The associate has the responsibility to assemble all the ingredients.
Set the temperature of the oven to boil the water	1-2	The senior chef has the duty to set the temperature of the equipment like the microwave oven.

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	10:00 am	Cleaning of the kitchen or the workplace where food is going to be prepared.	broom, scouring pads, dish brush with soap dispenser, dish wash solution, and cleaning gel.
☐	11:00 am	Washing, and cutting the pumpkin	knife, chopper, and vegetable cutter
☐	11:30 am	Assembling and sorting all the required ingredients like salt, chilli and coriander	Checklist of ingredients
☐	11:45 am	Boil water on gas to make soup	Round Container for water
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐

Food preparation planning

Reflective Journal

Date:14 July 2022

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

8of 12

Service completed at: kitchen

Service start time: 10 am

Service finish time: 11 am

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared: Pumpkin soup

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

I work in team to prepare the pumpkin soup. Junior chefs, associates and cleaning staff helped me in this task. I ensure that all the staff members and helpers take all the safety measures like wearing hand gloves, and eyewear. Etc to protect high flame. We use healthy and safe ingredients in the soup and makes sure that the pumpkin should also fresh.

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 9/12

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Butter	½ cup	4	2
sugar	½ cup	4	2
Large eggs	2	1	2
Ripe bananas	2	1	2
flour	1 2/3 cups	2	4
Baking powder	1 ½ teaspoon	4	4
yoghurt	7 ounces	2	4

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	10:30am	Cleaning of the kitchen or the workplace where food is going to be prepared.	broom, scouring pads, dish brush with soap dispenser, dish wash solution, and cleaning gel.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	11:30 am	Washing, and cutting the ripe bananas	knife, and chopper	The associate chef has the duty to nicely wash all the bananas and mashed properly
☐	11:45 am	Assembling and sorting all the required ingredients like sugar, baking soda. yoghurt	Checklist of ingredients	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	12:00 pm	Wheat flour plaiting	Round Container	Senior chef plaiting flour
☐	12:15 pm	Mix butter and yoghurt in flour	spoons	Associate added yoghurt and sugar in it
☐	12;20 PM	ADD EGGS IN IT	BIG SPOONS	SENIOR CHEF
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Workflow planning

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Cleaning and washing of tools and equipment which are necessary to prepare the banana yoghurt cake	3-4	Cleaning staff and cleaners are responsible for the cleanliness of the kitchen
Mashing ripe bananas properly	5-6	It is the responsibility of the associate to mas the bananas
Gathering all the required ingredients which is used to make banana cake like sugar, yoghurt, butter, flour	3-4	The associate has the responsibility to assemble all the ingredients.
Preheat the oven	1-2	The senior chef has the duty to set the temperature of the equipment like the microwave oven.

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	10:30am	Cleaning of the kitchen or the workplace where food is going to be prepared.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	11:30 am	Washing, and cutting the ripe bananas	The associate chef has the duty to nicely wash all the bananas and mashed properly
☐	11:45 am	Assembling and sorting all the required ingredients like sugar, baking soda. yoghurt	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	12:00 pm	Wheat flour plaiting	Senior chef plaiting flour
☐	12:15 pm	Mix butter and yoghurt in flour	Associate added yoghurt and sugar in it
☐	12;20 PM	ADD EGGS IN IT	SENIOR CHEF
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Food preparation planning

Reflective Journal

Date: 15 July 2022

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

9of 12

Service completed at: kitchen

Service start time: 10:30 am

Service finish time: 12:20 pm

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared: : banana yoghurt cake

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

To accomplish this task or to prepare banana yoghurt cake, I take help of my junior chefs and associates. The cleaning staff also helped in this task as they ensure the hygiene and cleanliness in the kitchen. To avoid the workplace incidents and hazards I make sure that all the staff members obeys or comply the safety measures.

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 10/12

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Vanilla ice cream	1 cup	2	2
Sugar	5 tablespoon	1	5
Light corn syrup	2 tablespoon	1	2
Baking soda	1 teaspoon	2	2

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	10:30am	Cleaning of the kitchen or the workplace where food is going to be prepared.	broom, scouring pads, dish brush with soap dispenser, dish wash solution, and cleaning gel.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	11:00 am	Assembling and sorting all the required ingredients like sugar, baking soda, golden and light corn syrup	Checklist of ingredients	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	11:15 am	Line a baking tray	Baking tray, waxed parchment paper	Senior chef perform this task
☐	11:30 am	Heat sugar and golden syrup at medium heat	Spoons, oven , pan	Associates heat sugar and syrup at medium temperature
☐	12;20 PM	Add baking soda	Medium Spoons	This ask is done by senior chef
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Workflow planning

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Cleaning and washing of tools and equipment which are necessary to prepare the banana yoghurt cake	3-4	Cleaning staff and cleaners are responsible for the cleanliness of the kitchen
Preheat the oven and set the temperature	5-6	It is the responsibility of the associate to set the temperature of oven
Gathering all the required ingredients which is used to make hokey pokey ice cream	3-4	The associate has the responsibility to assemble all the ingredients.used in ice cream
Preheat the oven	1-2	The senior chef has the duty to set the temperature of the equipment like the microwave oven.

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	10:30am	Cleaning of the kitchen or the workplace where food is going to be prepared.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	11:00 am	Assembling and sorting all the required ingredients like sugar, baking soda, golden and light corn syrup	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	11:15 am	Line a baking tray	Senior chef perform this task
☐	11:30 am	Heat sugar and golden syrup at medium heat	Associates heat sugar and syrup at medium temperature
☐	12;20 PM	Add baking soda	This ask is done by senior chef
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Food preparation planning

Reflective Journal

Date:16 July 2022

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

10of 12

Service completed at: kitchen

Service start time: 10:30 am

Service finish time:12:20 pm

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared: : Hokey Pokey ice cream

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

I work in team to prepare the hokey pokey ice cream. Junior chefs, associates and cleaning staff helped me in this task. I ensure that all the staff members and helpers take all the safety measures like wearing hand gloves, and eyewear. Etc to protect high flame. We use healthy and safe ingredients in the ice cream and makes sure that the syrups used in the ice cream should also fresh.

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 11/12

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Milk	2 ¾ cups	2	4
Vanilla extract	1 teaspoon	2	2
Short grain rice	½ cup	2	2
Sugar	¼ cup	2	2
Salt	Pinch table	1	2
Cinnamon	¼ tablespoon	1	2

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	10:30am	Cleaning of the kitchen or the workplace where food is going to be prepared.	broom, scouring pads, dish brush with soap dispenser, dish wash solution, and cleaning gel.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	11:30 am	Stirring and steaming the milk	Saucepan, oven, spoon	The associate chef has the duty to steam the milk in low and medium flame.
☐	11:45 am	Assembling and sorting all the required ingredients like sugar, rice,salt,milk	Checklist of ingredients	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	12:00 pm	Stirring the rice in the container	Round Container	Senior chef to steam he rice
☐	12:15 pm	Add little sugar in it	Small spoons	Associate add sugar in it
☐	12;20 PM	Keep it in refrigerator to become thick	refrigerator	SENIOR CHEF
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Workflow planning

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Cleaning and washing of tools and equipment which are necessary to prepare the banana yoghurt cake	3-4	Cleaning staff and cleaners are responsible for the cleanliness of the kitchen
Preheat the oven and set the temperature	5-6	It is the responsibility of the associate to set the temperature of oven
Gathering all the required ingredients which is used to make vanilla rice pudding	3-4	The associate has the responsibility to assemble all the ingredients.used in ice cream
Stiring the rice	1-2	The senior chef has the duty to set the temperature of the equipment like the microwave oven.to stir the rice

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	10:30am	Cleaning of the kitchen or the workplace where food is going to be prepared.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	11:30 am	Stirring and steaming the milk	The associate chef has the duty to steam the milk in low and medium flame.
☐	11:45 am	Assembling and sorting all the required ingredients like sugar, rice,salt,milk	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	12:00 pm	Stirring the rice in the container	Senior chef to steam he rice
☐	12:15 pm	Add little sugar in it	Associate add sugar in it
☐	12;20 PM	Keep it in refrigerator to become thick	SENIOR CHEF
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Food preparation planning

Reflective Journal

Date: 17 july 2022

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

11of 12

Service completed at: kitchen

Service start time: 10:30 am

Service finish time: 12:20 pm

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared: vanilla rice pudding

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

To accomplish this task or to prepare vanilla rice pudding, I take help of my junior chefs and associates. The cleaning staff also helped in this task as they ensure the hygiene and cleanliness in the kitchen. To avoid the workplace incidents and hazards I make sure that all the staff members obeys or comply the safety measures.

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Service 12/12

Service Planning Template

Determine production requirements

Production requirements

Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:

Which food service style is most appropriate and why?
What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?
How many meals are required? Describe how you will ensure that the correct number of meals are produced?
How will you manage portion control?
What is the timeframe for mise en place and service?
What do you need to consider regarding preparation of other items on the menu?
Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Risk assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Food Supplies Template

Food supplies: Ingredient list

Ingredient	Qty	Qty/serves	Qty x serves required
Strawberries and hulled	1 pound	2	2
Sugar	3 ½ ounces	1	3
Salted butter	2 ounces	2	4
Large eggs	2	1	2

Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Equipment	Notes/Responsibility
☐	9:30 am	Cleaning of the kitchen or the workplace where food is going to be prepared.	broom, scouring pads, dish brush with soap dispenser, dish wash solution, and cleaning gel.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	10:30 am	Washing, and cutting the strawberries	knife, and chopper	The associate chef has the duty to nicely wash all the strawberries and cut properly
☐	10:45 am	Assembling and sorting all the required ingredients like sugar, butter,eggs,salt	Checklist of ingredients	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	11:00 pm	Stir the strawberries in the saucepan	Round Container	Junior chef will doing this task
☐	11:15 pm	Squeeze the strawberries carefully and extract their juice	Spoons, bowl	Associate perform this task
☐	11:30 PM	Add this juice in curd	spoons	helpers
☐	11:40	Add eggs and sugar in it	spoon	Senior chef
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Workflow planning

Mise en place List Template

Mise en place list

Activity and description	Qty required	Responsibility
Cleaning and washing of tools and equipment which are necessary to prepare the banana yoghurt cake	3-4	Cleaning staff and cleaners are responsible for the cleanliness of the kitchen
Preheat the oven and set the temperature	5-6	It is the responsibility of the associate to set the temperature of oven
Gathering all the required ingredients which is used to make strawberry curd	3-4	The associate has the responsibility to assemble all the ingredients .used in strawberry curd
Maintain all the equipment and tools used in the dish	1-2	The senior chef ensures that that all the tools and equipment are available and in working condition

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that.

	Time	Task	Notes/Responsibility
☐	9:30 am	Cleaning of the kitchen or the workplace where food is going to be prepared.	It is the duty and responsibility of the cleaner and cleaning staff to wash and clean the kitchen.
☐	10:30 am	Washing, and cutting the strawberries	The associate chef has the duty to nicely wash all the strawberries and cut properly
☐	10:45 am	Assembling and sorting all the required ingredients like sugar, butter,eggs,salt	Senior chef has the responsibility to check and assemble all the required ingredients.
☐	11:00 pm	Stir the strawberries in the saucepan	Junior chef will doing this task
☐	11:15 pm	Squeeze the strawberries carefully and extract their juice	Associate perform this task
☐	11:30 PM	Add this juice in curd	helpers
☐	11:40	Add eggs and sugar in it	Senior chef
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Food preparation planning

Reflective Journal

Date: :18 July 2022

Did an RTO assessor observe this service? ☐ Yes ☐ No

Service:

12of 12

Service completed at: kitchen

Service start time: 9:30 am

Service finish time:11:40 am

Food service style:

☐a la carte

☐buffet

☐table d’hote

☐set menu

☐bulk cooking operation

☐function/event

☐festival

Food preparation category:

☐bulk cooking

☐cook chill for extended life

☐cook chill for five-day shelf like

☐cook freeze

☐fresh cook

Recipes prepared: : strawberry curd

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)

I work in team to prepare the strawberry curd. Junior chefs, associates and cleaning staff helped me in this task. I ensure that all the staff members and helpers take all the safety measures like wearing hand gloves, and eyewear. Etc to protect high flame. We use healthy and safe ingredients in the strawberry curd and makes sure that the syrups yogurt and stawberries used in the curd should also fresh.

Supervisor Endorsement

Supervisor name:

Position:

Signed:

References

Darko, S., Mills-Robertson, F. C., & Wireko-Manu, F. D. (2015). Evaluation of some hotel kitchen staff on their knowledge on food safety and kitchen hygiene in the Kumasi Metropolis. International food research journal, 22(6), 2664.

Gomes, C. C. B., Lemos, G. F. C., Silva, M. C., Hora, I. M. C., & Cruz, A. G. (2014). Training of food handlers in a hotel: Tool for promotion of the food safety. Journal of Food Safety, 34(3), 218-223.

Okumus, B., Taheri, B., Giritlioglu, I., & Gannon, M. J. (2020). Tackling food waste in all-inclusive resort hotels. International Journal of Hospitality Management, 88, 102543.

SITHKOP403 Coordinate Cooking Operations

Completing your reflective journal

Supervisor declaration

Logbook summary

What do I need to demonstrate?

Tips for completing this logbook

Supervisor declaration

Logbook summary

What do I need to demonstrate?

Tips for completing this logbook

Logbook Summary

Production requirements

Food production processes

Risk assessment

Workflow planning

Food preparation planning

Production requirements

Food production processes

Risk assessment

Kitchen Workflow Template

Workflow planning

Mise en place List Template

Food preparation List Template

Food preparation planning

Production requirements

Food production processes

Risk assessment

Kitchen Workflow Template

Workflow planning

Mise en place List Template

Food preparation List Template

Food preparation planning

Service Planning Template

Production requirements

Food production processes

Risk assessment

Food Supplies Template

Kitchen Workflow Template

Workflow planning

Mise en place List Template

Food preparation List Template

Food preparation planning

Service Planning Template

Production requirements

Food production processes

Risk assessment

Food Supplies Template

Kitchen Workflow Template

Workflow planning

Food preparation planning

Production requirements

Food production processes

Risk assessment

Food preparation planning

Production requirements

Food production processes

Risk assessment

Workflow planning

Food preparation planning

Production requirements

Food production processes

Risk assessment

Workflow planning

Food preparation planning

Production requirements

Food production processes

Risk assessment

Workflow planning

Production requirements

Food production processes

Risk assessment

Workflow planning

Food preparation planning

Production requirements

Food production processes

Risk assessment

Workflow planning

Food preparation planning

Production requirements

Food production processes