Executive Summary

The impact of Covid-19 on workplaces and workers around the world has been very intense. We reflect on the wide review of previous research engrained in organizations and work psychology, and connected fields, for creating a sense of all consequences for work, teams and employees in the organization. Our preview and review of accurate kinds of literature concerns (i) evolving alterations in practices of work like virtual teams, working from home etc. and (ii) social and economic psychological implications like mental health and unemployment etc. We accurately examine the probable moderating elements of personality, the status of the family, gender, ethnicity and race, race and cultural distinct for generating disparate impacts (Elsafty & Ragheb, 2020).

 

 

Table of Contents

Introduction. 3

Identification/Definition. 3

Advantages and Disadvantages. 4

Factors. 5

Conclusion. 5

Recommendations. 6

References. 7

Introduction

Covid-19 is both a global crisis of health and an international threat to the economy. The universal lockdown of industries and businesses that was executed and instructed to control the spread of the infection generated a broad collection of fundamental and unique constraints for both employers and employees around the world. At the level of the individual, people lockdown-affected the employees were revolved over the night into (a) process of work from home for the employees (b) essential employees for example room of emergency, the workforce of medical and staff of supermarket, or (c) laid-off workers looking for specific to nation corresponding of the benefits of unemployment. Administratively, the economic lockdowns and related activities of government seem probable to (i) alter a few industries fundamentally, (ii) quicken a trend that was previously proceeding in others, and (iii) disclose opportunities for the particular novel organizations for emerging, as usually occurs in durations of natural pandemics and wars. Given the improbability and extent of the shock of the COVID-19 pandemic, psychologies of organization and work are immediately required for applying present knowledge of the field for the objective of sense-making for helping organizations and individuals regulate all risks while applying and developing solutions (Elsafty & Ragheb, 2020).

In the particular analysis that we outline, we are concerned about the significance of risks related to COVID-19 and changes in work practices, workplaces and workers – and don’t distinguish between the instant risks to health related to the pandemic of COVID-19 and the outcome of the economy. The comprehensive survey of the topics permits for identifying the range of psychological, social and economic risks that employees seem probable for facing the outcome of COVID-19 and particularly some of all these particular risks are those that research on previous contractions of economy recommends might have hostile – and deadly – effects of health (Çavaş & Ahmad, 2019).

Identification/Definition

While COVID-19 sharply overturned normal routines of work, it also triggered the hastening of economic trends that were previously proceeding including the relocation of work to virtual or online environments. The main difference when deliberating research on business practices like Work from Home because the pandemic of COVID-19 is that work from home was formerly frequent receptive to the preferences of employees, however, COVID-19 enforced many individuals into Compulsory Work from Home (Çavaş & Ahmad, 2019).

However, employees frequently recognize it very challenging for maintaining boundaries between non-work and work. The enforced quarantine of all employees during the pandemic of COVID-19 has a more complex problem. While the process of working from home may sound attractive if it provides a secure port, the nonappearance of parting between an individual’s home and work and the deficiency of transforms to give the evolution between the particular two areas – could become the load also. Particular that will advantage from the study involves: how do the experiences in the domains of non-work and work impact each other and also how do the identities of non-work and work interrelate when they particularly clarify at their home?

Advantages and Disadvantages

Advantages are given below:

1. Working together – The enforced experience of working virtually resulted in collaboration outside the office of individuals, even operating with all colleagues globally. Those operations of the business that enhanced the implementation of innovative ways of working have shaped tremendous gains in efficiency and productivity (Prasetyo & Dzaki, 2020).
2. Family closeness – In the front of the home, staying at house orders established innovative opportunities to bond with the members of the family. Due to work from the home process, the employees got the time to spend with their family members. This was a kind of little advantage to the individuals (Prasetyo & Dzaki, 2020).

Disadvantages are given below:

Business sales have watched a severe decline because of restrictions in travelling, maintaining social distancing, and many restrictions on business sales on few products and services and consumers resorting to cuts of budget and putting various projects of business on hold. Various organizations are struggling for recovering fixed prices or costs in the nonappearance of generation of revenue because of a sharp fall in product or service sales.

Factors

The factors that should be considered are given below:

1. Market recession and crash – Although the pandemic of COVID-19 helped as the noticeable compound for the 2020 crashes of the market and consequent recovery, the fact is that the entire business markets were already risky and delicate. These factors of the market need to be considered as they could implicate the business very severely (Cohen & Deng, 2012).
2. Weak efficiency and productivity – Gentle development of productivity and also the lack of concern on productivity and efficiency have been a chance with the development of the economy of the previous decade. The pandemic of COVID-19 further decreased productivity by confusing the operations of the business.
3. Concerns for the environment – At the beginning of the year 2020, climate changes were moving ahead to the front of framing the plans and strategy of the long-duration business. Though temporarily outshined by the pandemic of COVID-19 many CEOs at present also watch the changes in climate as the factor affecting their organization (Cohen & Deng, 2012).
4. Advancement of technology – Advancement in technology will have a great impact in the upcoming time. With Quantum computing, blockchain and Al and the huge entrance of various machines, consumers will modify how societies and industries operate. Further frequent disruptions in the market will be there and the appearance of what arrives after the virtual: Independent business. This will particularly change the field of business (Amadeo, 2012).

Conclusion

By concluding this report we also conclude that pandemic of COVID-19 has had a great impact on businesses and organizations. As is recognized from previous research on the work of a team among all scientists, the advantages of this particular approach as various hands create light works and also various heads are good than the few ones mainly as the individuals are dealing with the crucial wonder known as COVID-19. The COVID-19 pandemic has sharply accelerated the particular speed of many changes linked with operating outside of co-located workplaces. Virtual practices of work are probably to spread as the companies realize the savings in cost from organizing labour with some full-time workers and further contractors linked technically and possibly with some less space of office in reflection of health risk to be linked with conservative disclose-plan worksites.

Recommendations

1. Wherever probable, the organizations must set up the office at home and enable the employees to operate proactively from their homes.
2. The organization should evaluate the implications of COVID-19 on their business from the financial and operational perspectives.
3. The organizations must manage the flow of cash across the chain of supply.
4. They should address the implication of the epidemic on duties arising from agreements with the partners of the business.
5. They should address the main risks and ensure the endurance of business (Amadeo, 2012).

 

 

References

Amadeo, K., 2012. Stock Market Crash of 2008. About. com. https://02038.com/wp-content/uploads/2017/03/Stock-Market-Crash-of-2008-1.pdf

Çavaş, M. and Ahmad, M., 2019. B.,“A review advancement of security alarm system using internet of things (IoT). International Journal of New Computer Architectures and their Applications (IJNCAA), 9(2), pp.38-49. https://www.researchgate.net/profile/Muhammad-Baballe/publication/337544365_A_REVIEW_ADVANCEMENT_OF_SECURITY_ALARM_SYSTEM_USING_INTERNET_OF_THINGS_IoT/links/5ddd35a4a6fdcc2837ebfd0b/A-REVIEW-ADVANCEMENT-OF-SECURITY-ALARM-SYSTEM-USING-INTERNET-OF-THINGS-IoT.pdf

Cohen, R. and Deng, F.M., 2012. Masses in flight: The global crisis of internal displacement. Brookings Institution Press. https://books.google.co.in/books?hl=en&lr=&id=7HlEq81cO8gC&oi=fnd&pg=PR17&dq=Masses+in+flight:+The+global+crisis+of+internal+displacement.+Brookings+Institution+Press.+&ots=UvR_Rokd-a&sig=4TINflLGOXCL_hlSMowlggZDRCU&redir_esc=y#v=onepage&q=Masses%20in%20flight%3A%20The%20global%20crisis%20of%20internal%20displacement.%20Brookings%20Institution%20Press.&f=false

Elsafty, A.S. and Ragheb, M., 2020. The role of human resource management towards employees retention during Covid-19 pandemic in medical supplies sector-Egypt. Business and Management Studies, 6(2), pp.5059-5059. https://www.researchgate.net/profile/Ashraf-Elsafty/publication/342556132_The_Role_of_Human_Resource_Management_Towards_Employees_Retention_During_Covid-19_Pandemic_in_Medical_Supplies_Sector_-_Egypt/links/5efcb0e245851550508124f1/The-Role-of-Human-Resource-Management-Towards-Employees-Retention-During-Covid-19-Pandemic-in-Medical-Supplies-Sector-Egypt.pdf

Prasetyo, P.E. and Dzaki, F.Z., 2020. Efficiency performance and productivity of creative industries. International Journal of Advanced Science and Technology, 9(6), pp.122-132. https://www.researchgate.net/profile/Eko-Prasetyo-29/publication/342663800_Efficiency_Performance_and_Productivity_of_Creative_Industries/links/5eff4be0458515505087b66b/Efficiency-Performance-and-Productivity-of-Creative-Industries.pdf

Executive Summary

As technology is advancing and because of rapid development and extensive spread utilization of the systems of information, the requirement for adoption of technology and information technology is there in each sector of the Woolworths Group. Information technology is a massive area and utilized in the wider term but very usually it is utilized in the framework of telecommunication and computers equipment which are very beneficial for the organizations. Therefore, we could say that this particular term is significantly utilized in the framework of telecommunication and networks of the computer. The industry of information technology is deliberated as a developing industry and many trends are also emerging in technology in every organization including Woolworths Group. All these emerging trends involve the development, design, study, management, support, implementation, or application of information systems based on computers. This report will deliberate on the developing trends of technology and its implications and various benefits in the Woolworths Group (Balda, et al., 2012).

Introduction

As globalization is spreading throughout the whole world the traditional partners of the business are also changing. Each individual is considered as the rival now comprising partners, consumers and suppliers and also the organization as a whole. Innovative Global Models of business have been developed by partnerships and associations and planned to outsource organizations as the outcome of this complete range of resources, skills and offerings of the market is there which are simply reachable for every individual. In the composite global environment of business, no particular, individual model would easily fit the wide range of the circumstances that all the leaders of the organization come around.

Individuals and organizations across the whole invest a huge amount of money in utilizing and offering different methods of technology. Innovative products, standards and services appear every particular day. Various involve even or unsuited interfaces and provisions of competing. The key aspect of the revolution of information is the emerging technological, social and economic part of the information (Balda, et al., 2012).

Technology is the mixture of various aspects involving wisdom, knowledge, information and data. Information and data are very easily moveable in the modern era, whether in electronic, written or verbal mode. But knowledge is built by an individual and conveyed through interacting with a human.

Few of the most essential innovative technologies, issues, standards, approaches and trends are there which must be recognized by the organizations. Various emerging technology trends are given below:

1. a) Artificial intelligence
2. b) Mobile Wireless Technology
3. c) Security & Privacy
4. d) E-commerce & Retail
5. e) Digital Entertainment & Media (Faloye, 2014).

Discussion

Woolworths is the largest chain of supermarkets in Australia as it is operating around 1,076 stores around Australia. Woolworths depend on around 115,000 members of the team in all the stores, customer care offices, and centres of distribution for providing the consumers with greater convenience, value, range and services (Faloye, 2014).

As Woolworths is the largest chain of supermarkets in Australia, it prides itself on operating very closely with farmers and growers of Australia for making sure that the best quality products and services are accessible to their consumers. Woolworths also understands that all the customers are seeking a simple and innovative manner of shopping. Customers could shop easily from the comfort zone of their particular computer at their residence or on the bus or train on their route home from their work by utilizing various methods of technology or the website of the organization. As technology is advancing day by day, Woolworths Group is also utilizing emerging trends of technologies in their operations the business.

As technology has surely become much more powerful in the industry retail in the previous years, consumers are now further tending in picking up their cell phones for searching and purchasing various products and items online instead of going to the retailers’ shops and that is why Woolworths Group is also offering online shopping services to their consumers. But, ordinary retail stores are still the major priority of various consumers and it is also essential that they must remain up to date with all the advancements of technology in the market. (Faloye, 2014).

Benefits of implementing the new technology

Various benefits that Woolworths group are getting by implementing the innovative technology are given below:

1. Decrease in the costs of inventory – We can say that the sector of the retail industry is running today due to inventory only. It is known that the control method of inventory is the basic equipment for the management of retail, and all the retailers are satisfied with this. With the management of inventory, the organization has the idea that what it has in their store for getting the idea of their stock whether it is buying or selling. This process takes very much effort and time, executing technology could help the retail organization digitally manage all those things. Once it is done online, each aspect of the performance of the store is in the system of the fingerprint. The organizations could manage each thing online and selects its preferences either margins, costs, or price (Ismagilova & Sukhova, 2016).
2. More satisfaction of consumers – Satisfaction of consumers must be at the basic of the business as it is the main aspect in selecting whether the organization will be successful or not. Organizations might observe that sometimes consumers have various concerns, however, they recognize it is hard in discussing with the brand or store due to poor communication. In this situation, the organization can implement or execute technology for offering a seamless experience and support to consumers. The organization could give digital assistance and get satisfaction by resolving the jargon of the consumers instantly (Ismagilova & Sukhova, 2016).
3. Enhanced association between consumer and retailer – Consumer service is the critical factor of any retail store since the customer of the store expects that they give them with excellent services that they ask for. If the stores help their consumers with all their apprehensions, it will satisfy the consumers easily. Having the technology of smart and smooth scheduling of the ecommerce retail store could be the best step for connecting with the customers. Many brands are there with some luxury things; consumers could simply set some appointments at the closed location of a retail store and select the preferred time and day (Granados, et al., 2021).
4. Safer and secure environment of shopping in-store – The further and very essential advantage that the organization could consider of utilizing technology is that for all the consumers it became very easier for shopping personally. The cause of this is the COVID-19 pandemic as individuals were very habitual to shopping through online applications and also purchasing various items through online shopping. Due to this, seriousness has created a disaster among all the shoppers.

Because of modern software and technology, people are making further now to in-store or offline shopping. Technology trends have aided the owners of the store in organizing purchases of consumers in suitability and slots (Granados, et al., 2021).

Research Findings

There is not any denial that we exist in the era of technology. It doesn’t matter what organization or features of life we see today, technology affects it in some manner. In this report, we find that one of the major advantages of technology is suitability. People could now purchase while just only sitting at their residence. All the information about the product is only a click far. Individuals have an immediate approach to every particular thing that they can probably desire to know. Businesses could reach potential consumers across the globe, doesn’t matter how small or large their business operation is (Loevinsohn, et al., 2012).

By implementing the emerging technology trends, Woolworths Group can take many advantages in their business operation of retailing. As the technology helps to increase customer satisfaction, there are various methods of technology which is beneficial for every particular organization to identify probable risks that can damage the operations of the business. Because of technology, a retail store can access everything easily and rapidly. Software of security, tools of e-commerce, advice of finance and education help the organization keep and flourish their consumers engaged. The technology could enhance productivity if the company has more than a thousand employees as artificial intelligence permits all the companies to reflect as such they have a complete team operating for satisfying consumers. It secures the overhead processes and expands the abilities of business (Loevinsohn, et al., 2012).

Conclusion

By combining all the discussions, it is observed that technology is a blessing for all of us in disguise. It has entered almost all aspects of people’s lives from operations of the business to freedom and society also. The entire world has become the International Village and technology has carried the globe very nearer than in previous times. In previous times, people utilized only communication by telegrams or letters which were very long processes however now the means of communication are very cheaper (Oye, et al., 2012).

In the retail industry also technology has been very beneficial as it increases productivity, satisfies a large number of consumers, saves time for consumers as they can do shopping from their home, secure them from frauds, and help them in giving relevant information about retail markets and store, helps the retail stores by making rapid delivery, fast payment, small queues and digital shows of relevant information and recommendations. Overall technology permits the supermarkets including Woolworths Group for evolving in a manner that creates shopping for food as simple as conceivable (Oye, et al., 2012).

References

Balda, F. P., Aparicio, B. V., & Samson, C. T. (2012). Industrial high pressure processing of foods: Review of evolution and emerging trends. Journal of Food Science and Engineering, 2(10), 543. https://www.researchgate.net/profile/Carole-Samson/publication/328140963_Industrial_High_Pressure_Processing_of_Foods_Review_of_Evolution_and_Emerging_Trends/links/5d89de98299bf1996f9e56a0/Industrial-High-Pressure-Processing-of-Foods-Review-of-Evolution-and-Emerging-Trends.pdf

Faloye, D. O. (2014). The adoption of e-commerce in small businesses: An empirical evidence from retail sector in Nigeria. Journal of Business and Retail Management Research, 8(2). https://www.jbrmr.com/cdn/article_file/i-18_c-167.pdf

Granados, N., Zwagerman, A., & French, B. (2021). The MEDIA Report: Media & Entertainment Data In America 2016 to 2022.

Ismagilova, L. A., & Sukhova, N. A. (2016). ASSESSMENT OF QUALITY OF INNOVATIVE TECHNOLOGIES. International Journal for Quality Research, 10(4). http://www.ijqr.net/journal/v10-n4/3.pdf

Loevinsohn, M., Sumberg, J., & Diagne, A. (2012). Under what circumstances and conditions does adoption of technology result in increased agricultural productivity? Protocol. Institute of Education, University of London. https://assets.publishing.service.gov.uk/media/57a08a6440f0b652dd0006ec/LoevinsohnProtocol.pdf

Oye, N. D., Salleh, M., & Iahad, N. A. (2012). E-learning methodologies and tools. International Journal of Advanced Computer Science and Applications, 3(2). https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.259.3524&rep=rep1&type=pdf

 

 

 

 

 

Abstract

CIMIC and Lendlease are two of Australia’s and the world’s top engineering and construction firms. It has been possible for both of these organizations to withstand and thrive through a great deal of change and growth throughout the years. While sales and profitability data show a favourable head-to-head comparison, other important measures such as crucial market ratios, cash flow analyses, and daily operational efficiencies set these two companies apart from one another. Overall, the Lendlease group has a modest advantage in terms of quantitative indicators, as well as corporate social responsibility and management qualities. There are several variables to consider when deciding whether or not to buy, hold or sell a stock, including personal preferences, financial data, and current economic situations. According to an in-depth assessment and comparison of both companies, and taking into account the current Australian economic landscape, the Lendlease Company would be a better choice to invest in, albeit not much.

 

 

Introduction

Lendlease and the CIMIC organizations, which are involved in asset management as well as building and engineering projects, are the ones who are responsible for providing all of these services. In addition to mining and mineral processing, the CIMIC group also provides environmental services as part of its additional offerings. The Lendlease Group is comprised of several subsidiaries (Pászthory,2015).

The following companies are part of the CIMIC group. In addition to Leighton Asia and Broad, CPB Contractors include (construction), the Thiess Corporation (mining), Sedgman (mining), UGL Holdings Inc. (services), Partnerships in the Pacific (public-private partnerships) and activities of the EIC (consultancy).

Analysis of CIMIC

Following are some highlights of our FY21 financial performance:

• Underlying NPAT of $405 million, statutory NPAT of $402 million
• Group revenue2 increased by 8.3% on an annualized basis to $14.7 billion.
• NPAT margins4 of 4.2 percent versus 4.7 percent in FY20; profit before tax margins of 5.2 percent versus 3.9 percent in FY20;
• The refactoring of operating cash flow increased by $603 million over the previous year.
• 4 billion dollars in readily available cash; good financial position.
• Debt reduction from $542 million to $498 million, after including repayments and dividend payments of $318 million

With our first foray into the Eurobond market, we were able to improve our capital structure while also broadening our funding options and maturities. We agreed to a three-year, $1.4 billion syndicated performance bond facility as a means of assisting us in fulfilling our commitments under the robust tender pipeline.

Money Comes In And Out

• An operating cash flow of $516.2 million, an increase of $602.5 million over FY20 on a comparable basis.
• Pre-factoring EBITDA cash conversion for FY21 is 57%.

On at 31 December 2020, the factoring balance was $434.1 million, a decrease of $541.7 million from the previous year’s $975.8 million high (Das,2020).

THE ECONOMIC SITUATION

• 4 billion dollars in liquid assets consist of $1.94 billion in cash and $2.44 billion in undrawn bank facilities, indicating a strong position on the books.
• In the nine months leading up to September 2021, the $144.0 million loan balance was fully repaid, and the program was shut down.

An eight-year corporate Eurobond (equal in value to $982.5 million at the time of issuance) was issued to diversify the company’s funding sources (Band,2013).

Liabilities with a fixed rate of interest

At the end of December 2021, the company had a total of $2,442.1 million in interest-bearing obligations. May 2021 marked the launch of CIMIC’s EUR500.0 million eight-year corporate Eurobond, which will remain outstanding until May 2029. Due to the increased demand in the market, an additional 125.0 million Eurobonds were issued on June 7, 2021, bringing the total face value up to EUR625.0 million. As a component of its strategy for managing its capital, CIMIC will continue to have access to the Eurobond market thanks to this offering (Evans & Whitby,2015).

Financial Activities Generate Cash Flows

Financing activities cost the company $973.5 million in FY21. As a precautionary measure to support our group during COVID-19, we had to repay a significant portion of our debt, which included working capital facilities that had previously been partially drawn upon. This was after deducting cash inflows from our EUR625.0 million corporate Eurobond (equivalent to A$982.5 million at the issuance date).

There were $88.5 million in payments for financing leases and $15.6 million for the forcible purchase of Devine during this period. Financial guarantees granted by CIMIC for certain BICC liabilities and other costs paid by financial liabilities and other amounts due recognized on 31 December 2019 were $84.5 million (FY20: $1,398.4 million).

According to the 2021-22 NSW State Budget, an investment package in the infrastructure of $108.5 billion would be implemented over the next four years. Sydney Metro West (PPP), Sydney Metro – Western Sydney Airport (PPP), West Harbour Tunnel and Beaches Link Scheme and Warringah Freeway Upgrade (totalling $6.3 billion), M6 Extension Stage 1 ($2.7 billion), and Great Western Highway Phase 1 ($2.0 billion) are all included in the program. The State Government’s commitment to early works and site preparation for Sydney’s third city, Bradfield, which will be built adjacent to the Western Sydney International (Nancy-Bird Walton) Airport and connected to the Sydney Metro, both of which are currently under construction, is also outlined in the Budget  (Band & Gerafi,2013).

Over the next four years, the Queensland State Government’s capital investment program will provide $52.2 billion in infrastructure, including funding for schools, hospitals, roads, rails, and new sources of renewable energy. A large program of construction on M1 Pacific Motorway, a $1 billion investment in Gold Coast Light Rail – Stage Three, and ongoing work on a $13.3 billion Bruce Highway upgrade – which includes the Rockhampton Ring Road – are all included in this budget. As part of the state budget’s push for more investment in the renewable energy industry, the Queensland Renewable Energy and Hydrogen Jobs Fund were given a $2 billion budget boost .

To assist the many projects being undertaken by State and Territory Governments all around Australia, the Federal Government of Australia has committed to investing $110 billion in infrastructure over the following decade. It includes funding for the $14.5 billion Inland Rail project, which will create a 1,700 km freight corridor from Melbourne to Brisbane, the $4 billion Geelong Fast Rail in Victoria, the $14.5 billion North-South Corridor in South Australia, the $565 million Midland Highway Upgrade in Tasmania, and the $4.4 billion Western Sydney Infrastructure Plan (WSIP) and $1 billion M80 in Sydney. In addition, it includes funding for the Western Sydney Infrastructure Plan (WSIP), which will create a freight corridor from Sydney’s western

These improvements are supported by the Long-Term Emission Reduction Plan that was developed by the Federal Government of Australia. This plan outlines Australia’s technology approach for achieving net-zero emissions by the year 2050. The plan calls for public and private investments totalling over $80 billion to be made in low-emissions technologies by the year 2030. These investments will include significant new financing and investment programs supported by the government. Australia’s clean hydrogen industry may attract an investment of 350 billion dollars over the next few decades. 62,63, as an illustration of such a technology, CIMIC has the intention of playing a significant part in the expansion of this market and believes that it has the potential to significantly improve the efforts that our industry does to lower carbon emissions.

Donations to political campaigns

We will not make or solicit payments from organizations that mainly act as conduits for the funding of political parties, and we will not make or solicit donations from organizations that primarily serve as conduits for the funding of political parties and candidates for public office. It is against the rules for the Group to give a political party the use of its facilities or equipment for free or at a heavily discounted rate as a form of political contribution. Our methodology is laid out in great detail in both the Code of Conduct and the Corporate Affairs Policy.

CIMIC does not have any defined benefit superannuation plans and does not have any unfunded pension liabilities. This information should be known by international investors who are not familiar with Australia’s compulsory superannuation94 (or pension) program. The super guarantee (SG) program in Australia compels employers to contribute at least ten percent of their workers’ base salary to guarantee their workers’ financial stability in retirement (Parle et al.,2017). The only duty that CIMIC has about the money that workers have invested with the firm is to make the SG payment; apart from that, the corporation has no additional responsibilities.

The members of the Committee are all the Managing Directors that are in charge of CIMIC’s Executive and Operating Companies. The Group places a high priority on and invests heavily in significant technological advancements and digital technologies that will improve IDD and be to the company’s advantage. On the Council, there are individuals known as Innovation Leads who are accountable for the Innovation Roadmap of their respective operating firms. Sharing knowledge and experience, collaborating, conducting research, and analysing and recommending to the Steering Committee for financing innovative technologies that have the potential to bring value on a large scale or across the Group, all to increase operating company investments. The Council is responsible for locating, analysing, validating, and developing brilliant ideas. It then provides support for the ideas’ execution while also monitoring their development and reporting on their progress.

Because we are unable to provide additional funding for campaigns, special causes, or other activities taken on behalf of members, the only way for CIMIC members to participate is by paying the required annual subscription fees. We will not join any industry organizations unless doing so is consistent with both the Code and our commitment to being honest. CIMIC is in charge of managing the entire procedure, and all corporate memberships need to be approved by the organization’s Executive Chairman and CEO.

On November 19, 2021, this joint venture that was established by Apollo Global Management LLC (“Apollo”) and funds that were managed by affiliates of the Group completed its initial public offering (IPO) on the Australian Securities Exchange. As a result of this, new shares were issued to support a drop in debt at better terms. As a direct consequence of this, thirty percent of Ventia’s share capital was listed. To reach their goal of having 30 percent of the company’s shares be freely traded, Ventia’s existing principal owners, CIMIC and Apollo, each sold an additional 2 percent of their shares, for a total sell-down of 4 percent. Even though it still owns 32.8 percent of the firm, AASB 10: Consolidated Financial Statements and AASB 11: Joint Arrangements say that CIMIC no longer has joint control over Venetia. This is the case even if CIMIC is subject to AASB 11: Joint Arrangements. Although a joint venture has been classified as an associate by the accounting policy of the Group, CIMIC continues to have a significant amount of control over the organization.

Lendlease

Our approach is based on the belief that maximizing long-term value creation through accomplishing social, environmental, and economic goals is the best way to go about things. Customers, investment partners, governments, and the communities in which we operate all have a role in this process of teamwork.

Our end-to-end capabilities in all elements of real estate, from idea and planning to design and delivery, to finance and investment management, sets us apart from our competitors. Our ability to handle all aspects of real estate, from concept to completion, sets us apart from our competition.

Investments

This segment contains the Group’s leading investment and asset management platform in addition to holdings in a variety of property types, including residential, commercial, retail, and industrial real estate as well as retirement communities. From sovereign wealth funds to huge public and private pension funds, we have worked with some of the world’s top money managers for decades. We have experience with both unlisted and listed property funds and mandates. Our research-driven investing approach is backed up by active asset management, and we take sustainability very seriously. Our competitive advantage comes from the wide range of high-quality products that integrated strategy creates for our investors (Jenkins,2014).

Finance Corporation for Reconstruction and Development’s Hardship and Well-Being Fund. The Financial Corporation for Reconstruction and Development’s (Finance Corporation) Hardship and Well-being Fund Lendlease was particularly heavily hit by the epidemic in several locations. This year, we tapped into the Fund to send out a one-time reward to certain employees who went to considerable efforts to help consumers during the epidemic.

We had a difficult year in FY21 as we learned to operate in new ways. We’ve made it our mission to help those affected by the epidemic. It doesn’t matter where you work or how distant you are; we’re invested in the health and well-being of our employees. See the Hardship & Wellbeing Fund on page 35 for more information. The Group was able to make significant headway in the direction of achieving its strategic goals.

The management of future funds will benefit from the progress made on investment partner projects totalling $5 billion, which has already been accomplished. Six further urbanization projects with a combined value of 7.4 billion dollars were successfully funded. The closing of the deal on the sale of the Engineering company, as well as the sale of the US Telecommunications and Energy enterprises, was accomplished. After the close of the financial year, it was decided to sell the Services division, and the transaction is likely to be finalized by the end of the current year.

Investing results

Despite the impact of COVID, the Investments section generated an EBITDA of $276 million, a decrease of 8% from the previous year. As expected, the segment’s ROIC was 5.9%, barely shy of the 6-9 percent mark. The Investments platform’s management EBITDA, which is produced from fund and asset management operations, fell from $198 million to $165 million. Profitability from the Paya Lebar Quarter, which was completed in the previous year, dwindled to $145 million in funds management revenue, down from $212 million.

Revenue from asset management increased from $105 million to $139 million. The total rise in asset management fees was supported by a $1.3 billion renovation activity secured throughout the US residential portfolio. A decrease in retail asset management costs, along with the impact of COVID, hurt performance. As a result, residential asset management fees are now the primary source of asset management revenue (Barrett,2017). The most important operating measures are the amount of money and assets under management, as well as the investment portfolio. The new financial year began with $39.6 billion in funds under administration, an increase of 10%.

New multisector investment mandates in Australia, the United States, and Europe, as well as acquisitions throughout the Australian Funds Management platform, fuelled the company’s expansion. The increase of the Australian dollar has a negligible influence on the translation of foreign currency. Future secured FUM based on development projects now being delivered via managed funds or mandates adds another $2.7 billion to the current funds under administration.

A change in any of the assumptions used in budgeting and forecasting might have a significant influence on the Group’s future profitability, hence management considers this to be an area of estimate uncertainty. Finances and predictions for five years are examined every month by the Group, which develops budgets and forecasts For the deferred tax assets, these estimates and budgets serve as the foundation for future profitability. Inflation, interest rates, currency exchange rates, commodity prices, the company’s capacity to access capital, oversupply and demand circumstances, and government fiscal, monetary, and regulatory policies all have an impact on the group’s profitability.

The group’s present and future profitability are being driven by a combination of factors, including its development pipeline, joint ventures in property projects, investments in the retirement sector, and passive assets such as property funds. This component of the Statement of Financial Position includes both direct and indirect property assets. Direct property assets include things like investments that are equity-accounted for, while indirect property assets include things like inventories.

Working capital and liquidity

The Group has to have adequate cash on hand, undrawn credit facilities, and access to external capital to meet all of its responsibilities, including keeping up with the development pipeline, pursuing new possibilities, and meeting existing commitments. In this section, a summary of the financial resources that are required to support the activities of the group is provided, together with information on existing commitments and the liquidity risk that is presented by financial obligations. This section also includes disclosures of the Group’s trading assets and liabilities, excluding inventories, which were created as a result of trading activities and were used to determine the Group’s performance. Inventories were not included in this disclosure.

Cash, undrawn credit facilities, and access to external capital are essential if the Group is ever going to keep pace with the development pipeline and stay up with its current obligations. This section provides a summary of the company’s financial resources, as well as existing obligations and the liquidity risk that financial liabilities provide. Trade assets and liabilities are also included in this section of the financial statement. They are used to calculate a company’s performance, and they are included in this section as well (POPESCU,2019).

Conclusion

For now, we have taken care of our people’s urgent financial needs, but we also want to help them succeed over time. It was in FY21 that we collaborated on a series of webinars that provided our employees with the tools and information they needed for making smart financial decisions. Partners with organizations, non-profits, and c.16,000 suppliers and a wide spectrum of institutional investors are part of our B2B relationship portfolio. Across all of our business lines, we work with and for companies. Two-thirds of third-party cash is invested in our Investments platform by our top 10 investors. Canada Pension Plan, Mitsubishi Estate, GIC, APG, NPS, and Aware Super are only a few of the world’s most well-known pension and sovereign wealth funds that make up this group.

 

 

 

Reference

• Band, J. (2013). Profitability of Firms in Copyright-Intensive Industries. Available at SSRN 2333844.
• Band, J., & Gerafi, J. (2013). Profitability of Copyright Intensive Industries. InfoJustice working papers. http://infojustice. org/wp-content/uploads/2013/06/Profitability-of-Copyright-Industries. pdf.
• Barrett, K. (2017). Commonwealth bank: How the saga unfolded. Company Director, 33(11), 20-21.
• Das, A. K. (2020). Thiess Secures $79 M Caval Ridge Extension.
• Energy, C. O. N. S. O. L. Thiess Will Expand Sangatta in Indonesia.
• Evans, S., & Whitby, N. (2015). 2015 Notice of Meetings and Proxy Form.
• https://cimicdigital-cdn.azureedge.net/-/media/projects/cimic/group/publications/annual-reports/2021-cimic-group-annual-report—10-february-2022.pdf?la=en
• https://cimicdigital-cdn.azureedge.net/-/media/projects/cimic/group/publications/annual-reports/2019-cimic-group-annual-report—4-february-2020.pdf?la=en
• https://www.asx.com.au/asxpdf/20210210/pdf/44shvrtbxxk2g4.pdf
• https://www.lendlease.com/-/media/llcom/investor-relations/asx-announcements/2021/fy21-2021-annual-report.pdf
• https://www.lendlease.com/-/media/llcom/investor-relations/asx-announcements/2020/2020-annual-report.pdf
• https://www.lendlease.com/us/-/media/llcom/investor-relations/asx-announcements/2019/lendlease-group-2019-annual-report.pdf
• Jenkins, L. (2014). A CIMIC contribution to assessing progress in peace support operations. International Peacekeeping, 10(3), 121-136.
• Parle, G., Joubert, M., & Laing, G. (2017). Measuring economic performance of Real Estate Developers in Australia:(A Longitudinal Study). Journal of New Business Ideas and Trends, 15(1), 43-52.
• Pászthory, D. B. (2015). A CIMIC csoport, mint harctámogató elem integrálásának szükségessége a Magyar Honvédség küldetésrendszerébe= The Necessity to Integrate the CIMIC Group as a Component of Combat Support, within the Mission System of the Hungarian Army. Hadtudományi Szemle.
• POPESCU, E. (2019). THOUGHTS CONCERNING CIVIL-MILITARY COOPERATION AND DEVELOPMENT TRENDS IN TODAY’S SECURITY ENVIRONMENT. TECHNOLOGIES–MILITARY APPLICATIONS, SIMULATION AND RESOURCES, 173.
• Stake, F. A. Cleveland-Cliffs Selling Australian Iron Ore Assets.

 

 

 

Plan Newsletter

Meeting

Date- 23-05-2022 Time- 10:00 am Duration- 20 minutes. Agenda- Discuss and clarify the format and the style of the newsletter. Attendees-  Administrative officer and office manager. Venue- conference hall. Administrative officer- As we know that we are here to the discussion about develop the newsletter for the information provided by you, sir. Office manager- yes, sir we are working from it. We need to make a newsletter and add content about the job when our employee looks for a promotion and the job posting methods are indicative we need insight into the organization’s growth, it is maybe the pique of their interest in applying in the process. Administrative officer- in this newsletter we should also include the Anniversaries and the milestones this is a great way to encourage the employees to reach out to each other and spend some memorable time with each other. They need to shout the newsletter it is also a pleasant way to appreciate the efforts they are including in our organization. Office manager- but in this, we need to create the newsletter regarding the new customer coming into our organization. Administrative manager- How can we write the customer newsletter? And what are the points we need to include in this? Office manager- we need to include the business letterheads in this like, the professional letterhead can help to strengthen the work and maintain our business brand. Administrative officer- can we add the date and customer address to this? Office manager- yes sir, we can add and address of the customer in this, in this newsletter the official date is always listed as the first in the mailing address of the customer. Administrative officer -we also need to greet the customer in the newsletter it gives the best impact of our organization in the customer’s mind. Office manager: All of these terms and the conditions regarding the newsletter we need to greet the customer, in this, we mentioned the customer name and the full name of the customer. Administrative officer- we also need to provide a detailed introduction related to the business and business details in the welcome letter. Office manager- ok sir, we have discussed all the related details of the newsletter in the meeting. Administrative officer: ok, we will implement this. Office manager- ok, bye.

Email

To- Office Manager cc- bcc- Subject- To give the information regarding the newsletter. Hello, sir good morning, We are hereby to give the information regarding the newsletter. We discussed the details of the newsletter discussed by the office manager. We cover the important part of the newsletter in this the important part of the newsletter is the professional letterhead are included in the newsletter. We are including the date and the customer address in this this we are taking and write the detailed introduction in it. Thanks & Regards Administration Officer

Draft Newsletter

Contents

01: Health at work

1. For the health in the workplace they need to provide the facilities, locations, and programs in the organization that helps you to be physically active.
2. Use the policies and incentives it is useful in the organization to help you to involved in physical activities.
3. Setups the walking club and the competition gives them the strength to encourage and motivate the employees to meet with the individual team and their goals.

02: Employee spotlight

1. The role of the Burleigh accountant is the administrative officer in the organization.
2. I love taking photos, and that’s my hobby.
3. I have been very attached to books all my life and I cannot live without books.
4. My hidden talent is that of a writer and I love to read books as well as write.
5. My favourite movie is The Pursuit of Happiness and my favourite books are think and grow rich.

03: New client information

1. Matt’s painting and decorations are the most famous and preferred painting contractor in the commercial interior for over 10 years.
2. They are very professional with the buyer and they had a positive attitude.
3. Their professionalism impressed everyone, not in my particular company they attract my clients also.

04: News and upcoming events

1. On Friday we are organizing an event for deaf and dumb kids.
2. You all are invited there to make the noise at the event. At this event, we appreciate the kind and give them the gift and chocolates.
3. In this event we should come with our family and support them for their good future in this we need to raise the fund for the children’s and support them.

05: Industry Spotlight

1. The prominence of Cloud-based Software and AI- in this, the technology needs to be developed continuously, such as bookkeeping and tax preparation. Between the technology trends and accounting, in this, they could.
2. The new era of the millennial clients- in the future they need to take the new generations the most of the experts in everything.
3. Always remain the updated skills of the accountant they need to be experts in mathematics and they also need to have all the information regarding the law, rules, and regulations.

E-mail

To- Office Manager cc- bcc- Subject- regarding the draft letter. Good morning sir I have done all the changes in the draft letter. Can you please see this and inform me about the changes, I have attached the document in the mail. Please check it and informed me. Thanks & Regards Administration Officer

Finalise Newsletter

Contents

01: Health at work

1. For the health in the workplace they need to provide the facilities, locations, and programs in the organization that helps you to be physically active.
2. Use the policies and incentives it is useful in the organization to help you to involved in physical activities.
3. Setups the walking club and the competition gives them the strength to encourage and motivate the employees to meet with the individual team and their goals.

02: Employee spotlight

1. The role of the Burleigh accountant is the administrative officer in the organization.
2. I love taking photos, and that’s my hobby.
3. I have been very attached to books all my life and I cannot live without books.
4. My hidden talent is that of a writer and I love to read books as well as write.
5. My favourite movie is The Pursuit of Happiness and my favourite books are think and grow rich.

04: New client information

1. Matt’s painting and decorations are the most famous and preferred painting contractor in the commercial interior for over 10 years.
2. They are very professional with the buyer and they had a positive attitude.
3. Their professionalism impressed everyone, not in my particular company they attract my clients also.

05: News and upcoming events

1. On Friday we are organizing an event for deaf and dumb kids.
2. You all are invited there to make the noise at the event. At this event, we appreciate the kind and give them the gift and chocolates.
3. In this event we should come with our family and support them for their good future in this we need to raise the fund for the children’s and support them.

03: Industry Spotlight

1. The prominence of Cloud-based Software and AI- in this, the technology needs to be developed continuously, such as bookkeeping and tax preparation. Between the technology trends and accounting, in this, they could.
2. The new era of the millennial clients- in the future they need to take the new generations the most of the experts in everything.
3. Always remain the updated skills of the accountant they need to be experts in mathematics and they also need to have all the information regarding the law, rules, and regulations.

To- Office Manager cc- bcc- Subject- Regarding the Final Newsletter. Good morning sir Hereby all information, I have sent you the final newsletter in the attachment. You can see the newsletter and, kindly inform me about that. It includes the various details according the company’s requirements. Thanks & Regards Administration officer

 

 

Assessment 2

Part A

Question 1

As the general manager of the NGO and the department head of the funding management. I have to collect the fund for the NGO and invest them in the right direction. As I have to instruct the funding team on how to invest their money in the NGO to get better results in return (Gent, et al., 2015).

Question 2

The communication of lines should be kept open by recording and selecting the better option investment. This will help most of the people that need help from society. Also, this will describe the importance of investments in NGOs (Jack, 2016).

Question 3

A verbal communication plan should be used in this communication process. The main reason for using this method is to describe to the participant  the importance of the amount and the proper plan for the investment. We also, have to explain to them the estimated results from these investments in the NGO (Lane, et al., 2018).

Question 4

The solution should be related to the NGO development and provide better results for NGO development. As to provide the people more high level of the benefits in the society. This is also, to do a better level of the development in the society.

Question 5

BATNA will be considered the best alternative to a negotiated agreement. There are the main strategies in the NGO as we have to find out the best solution for the development of the NGO. As we have to make a plan for a better investment in the NGO (Sebenius, 2017).

 

 

Part B

Meeting  agenda

Meeting topic	Discuss the work for charity
Location	Meeting room
Meeting Minutes	1:45 hour
Attendees	2
Objective	As we have to discuss the charity fund access and use the fund for the people. As we have to negotiate with the participant in this section.
Summary	The real motive of this meeting is to handle the charity and talk with the participant related to funding.
Key issues	There is an issue raised in the meeting. As they have to clear the funding statement and motive of fund implementation in charities.
Agenda	The agenda of this meeting is to explain to the participant which types of the fund is required for charity.

 

Supervisor – According to the scenario we have to consider the investment in the NGO for better development. The real motive for the amount of money that funds will help the charity for better development. The AIDS Foundation the charity needs the amount of around $25,000 for building up the and training 5 counselors in the local areas. AIDS/HIV for the helping the needy people the society. Also, provide them information related to AIDS/HIV for their safety.

Participant  – based on your plan and description of the plan. We understand the importance of this using the amount of money as a fund. This will be an important thing for social improvement and development.

Supervisor – Therefore AIDS and HIV NGOs need $ 95000 for their types of equipment and Hospital specialty development in the environment. This will help the NGOs and charities to provide help to needy people. This is known as the division of work that helps to reduce the key issues.

Participant  – As we understand your considered consideration related to AIDS and HIV but the budget which you built for us is too expensive to do funding in this section. We are not able to consider this NGO for investment.

Supervisor – The animal welfare Charity guide Dogs for the blind NGO. The NGO is purchasing 15 new dogs to train them and to use them to help blind people in their daily uses.

Participant  – yes this is an important thing to do as we have to help the people. Those people who are blind and not able to see the. This also protects them in a better manner.

Supervisor – For buying the dogs to help the blind people the cost of the 15 dogs is $45000 and some kinds of blind dog training will be organized in the NGO. which will cost $75000 for the facilities and the trainers who are going to train the dogs. I want to explain to all the participants that want to give the fund to charity. This will help them to develop the working environment in the charity section.

Participant  – We understand you are concerned related to the dog’s training and their types of equipment also organize the facilitators and need fees to train the dogs. but the amount which you are asking for the investment as funding will be out of our budget and we will not be able to do the investment in your Charity.  it will be a little bit costly for us to do investment in this section.

Supervisor – There is a local Church community action program. This NGO runs a job culture for the long-term unemployed people the people who do not have employment in their life and need money for their daily life’s expensive handling. If you guys do not agree to give the amount of fund to HIV charity. Then UNICEF NGO is the better option for funding the people who have asthma.

There is also $ 30000 of money required for the maintenance of the NGO. the NGO wants a minibus and wheelchair for the access meant of the friendly club the full fund is related to the two-day trip .which includes the beach and other local Residency the total cost of this is 24000 and it includes the salary for the care too.

Participant  – As I have understood your NGO and the motive of your NGO is to provide jobs and unemployment for the people and organized. the friendly club but this will not be suitable for us to do the investment as we want to do something for the society not for something for fun.

Supervisor  – Surf life-saving Queen silent is the NGO that is working and there will be1500 people who saved the seas around the state as they seek the fund. there is the new faster and more reliable electricity with the system is life there will be the total cost of this $35000. as they improved the GPS radio systems and the two life boards on the side of the beach and it will have cost $6000. the total cost per person would be estimated at around $1000 per person. there will be 24 volunteers will be available in the active positions around the beach because this is the division for the work and it will be making a better outcome with these funds.

Participant  – we understand your consideration related to saving the life of the people around the beach. this has been very clear that there will be most of the people who die around the beach. as we have to save them this is the biggest achievement of life to save the life of the people. therefore we need to do something more related to reality this is the main reason we need to choose the NGOs that are doing better campaigns to compare to others and you in the society.

Supervisor  – UNICEF asthma campaign is seeking the fund from the society to screen the asthma importance in the environment there will be a mobile asthma clinic open which is cost $42000 the salary cost will be $35000 also insurance and fuel cost of the mobile clinic will be 8000. If you are ready to give the amount in funding and they are willing to pay only 20% of the fund amount. This will help the people who are suffering from asthma to get better services from those people. This is the description of the funding in the UNICEF asthma campaign but the campaign needs $100,000 for buying the inhalers for the people and leaflets for the people to do the better development in the society.

Participant  – According to your description related to the UNICEF asthma campaign. we have to understand that the NGO $100,000 for the investment and it will be related to our budget and we are ready to do the investment in this NGO for the development.

 

References

Gent, S. E., Crescenzi, M. J., Menninga, E. J., & Reid, L. (2015). The reputation trap of NGO accountability. International Theory, 7(3), 426-463.

Jack, M., & Jackson, S. J. (2016, May). Logistics as care and control: An investigation into the unicef supply division. In Proceedings of the 2016 CHI Conference on Human Factors in Computing Systems (pp. 2209-2219).

Lane, S., MacDonald, N. E., Marti, M., & Dumolard, L. (2018). Vaccine hesitancy around the globe: Analysis of three years of WHO/UNICEF Joint Reporting Form data-2015–2017. Vaccine, 36(26), 3861-3867.

Sebenius, J. K. (2017). BATNA s in negotiation: Common errors and three kinds of “No”. Negotiation Journal, 33(2), 89-99.

 

Student Name		Student ID
Assessor Name		Completion Date
Course Name	Certificate III in Commercial Cookery	Course Code	SIT30816
Unit Name	Use food preparation equipment	Unit Code	SITHCCC001

 

FIRST ATTEMPT:   q         SECOND ATTEMPT: q

 

Please attach the following student evidence to this form		Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit
Assessment 1	q Written Assessment	S | NYS | DNS
Assessment 2	q Practical Assessment	S | NYS | DNS
Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent		C / NYC

Administrative use only

Entered onto Student Management Database

q ________________ Date

Initials

Assessment Task 1

SITHCCC001 Use food preparation equipment Written Test

 

Assessment Submission details:

 

 

1. Please include following details on the top of your assessment:
   • Your Name
   • Your Student Id
   • Your Trainer’s name
   • Title of your Assessment
   • Assessment Due Date
   • Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

 

2. This assessment can be hand written or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

 

Body text	Page setup
·          Font: Times New Roman ·          Font size: 12 point ·          Line spacing: Double ·          Text style: Normal	·         Top: 2.54 cm ·         Bottom: 2.54 cm ·         Left: 3.17 cm ·         Right: 3.17 cm ·         Header: 1.25 cm ·         Footer: 1.25 cm

 

3. If hand written assessments are submitted, hand writing needs to be clear and
4. Do not forget to attach the Cover Sheet at the front of the
5. Make sure you have signed the Cover sheet to declare this is your own
6. You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

 

Achieving Competence:

 

 

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

 

Performance objective:

 

 

You need answer the entire question using information given to you from class and from your course material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1

Question 1: What is the purpose of a mise en place list?

Mise En Place provides us with the idea of the entire ingredients that have been prepared for the meal. By ensuring that ingredients are ready and the workplace is well managed before we start to assemble the dish and we will save duration (Adams, 2012).

Question 2: What is the key purpose of organising workflow?

Workflows could help automate and streamline repeatable tasks of the business, decreasing room for faults and maximizing complete efficiency. This dramatically enhances the business.

Question 3: How do hygiene requirements impact on workflow planning?

Requirements of hygiene impact the planning of workflow as the utilization of premises which are accurately clean and could be appropriately maintained is important for the cooking and preparation and service of food (Adams, 2012).

 

Question 4. What is the meaning of the term “mise en place? What needs to be done generally to fulfil mise en place requirements?

It is the process of culinary in which all ingredients are organized and prepared in the kitchen of the restaurant before starting cooking chop and wash vegetables a night before. For fulfilling mise en place requirements pans are particularly prepared. Mixing equipment, tools and bowls set out (Dorsch, 2012).

Question 5. List 7 examples of mise en place tasks required preparing for service of food?

Seven examples of mise en place tasks are given below: 1. Prepare the recipe and develop the plan. 2. Collect all ingredients, equipment and utensils required. 3. Chop, dice, cut, measure and wash all the ingredients. 4. Put them into accurate sized containers, bowls and dishes for easy grasping. 5. Assemble the tools. 6. Prepare the equipment like preheating microwave etc. 7. Set all ingredients across the station of cooking.

Checkpoint 2

Question 6: What is the purpose of a standard recipe card (SRC)? What are the benefits of using a SRC?

The standard recipe card is the tool that aids the owners of restaurants and chefs to know the price of every item on the menu of the restaurant. The benefits of utilizing the SRC include that it could make sure the reliability that the similar quantity and kind of ingredients utilized every time the particular item is cooked.

Question 7: How do methods of cookery and cost factors affect your choice of commodities for the preparation of dishes?

The factors of cost and cookery methods affect the choice of the commodities for the preparation of dishes as these factors and methods has a direct impact on the effectiveness and productivity of the restaurant. The cooking method that is easy to use and the cheap ingredients are taken into consideration by the customers or restaurants (Dorsch, 2012).

 

Question 8. Provide 3 examples of how you could use trimmings and off-cuts from the following commodities?

1.              Broccoli – We could get stems of broccoli which are as large as its head, so we utilize the stem in pesto, soups, or stir-frys or we could make the very delicious chips of broccoli.     2.              Carrots – Tops of carrots we could utilize in salads, soups and stocks.     3.              Potatoes – Skins of potatoes are utilized for making stock (Duckworth, 2013).

Question 9: Provide 3 examples for each of the following equipment categories?

1.               Large equipment – Burners, Griddles and Ovens     2.               Small equipment – Pie server, rubber spatula and offset spatula     3.               Utensils – Knife, measuring cups and bowls

Checkpoint 3

Question 10. What is large or fixed equipment? Provide 4 examples?

These are the items of equipment that are large and fixed sometimes. Examples of these are refrigerators, washing basins, ranges of cooking and fryers.

Question 11. Provide 4 examples of small equipment?

Four examples are given below: 1. Sandwich scrapper 2. Bench scraper 3. Wheel knife 4. Meat turner (Duckworth, 2013).

 

Question 12. Which inspections and routine adjustments for large and small equipment may be required before use? Which Work Health and Safety aspects need to be considered?

Inspection and adjustment of routine include: 1. Inspection of knife’s edges 2. Food storage area is clean or not. 3. Checking cooking stoves.   Aspects of Work Safety and Health that are required to be considered include: 1. Handle the dishes and pans carefully. 2. Utilize different boards of chopping for vegetables, fruit and raw meat. 3. Make sure that fire extinguishers are available in the kitchen (Lawrie & Ledward, 2014).

Question 13. Explain the correct general procedure for cutting items safely?

Make the uniform surface on the ingredient before accurately cutting it. If that ingredient is particularly being cut or chopped is uneven or round like the tomato then slice the little off and then create a stable, flat surface for laying on the chopping board while chopping.

Question 14. Explain the uses of the following knives?

1.               Bread knife – For cutting cakes or baked items. 2.               Chef’s knife (French knife) – For chopping, slicing and mincing vegetables, slicing meat etc. 3.               Paring knife – For slicing, chopping and cutting vegetables and fruits 4.              Turning knife – For dicing, mincing, and peeling small vegetables and fruits. 5.               Boning knife – For removing skin and bones from fish and meat. 6 .             Filleting knife – To cut fish and remove bones. 7.               Cleaver – For cutting through bone of animal and meat (Lawrie & Ledward, 2014).

 

8.   Buttering knife – For applying spreads like cream cheese, peanut butter and butter on bread.

Checkpoint 4

Question 15. Explain the difference between sharpening and honing. When should these be done?

Sharpening eradicates material or item from the blade for producing the sharp, new edge, whereas honing preserves the blade very sharp by pushing the knife edge back to the middle. Sharpening must be done one to two times a year and honing must be done after three times using a knife.

Question 16. What are the generally recommended provisions for the care and hygienic storage of knives?

The generally recommended provisions are given below: 1. Secure the board of chopping. 2. Always keep the knives washed and clean. 3. Create a uniform surface on the ingredient before chopping. 4. Take proper time. 5. Do not put the knives anywhere lying. 6. Always sharpen the knives. 7. Hold the knife in the leading hand always (Macheix, et al., 2018).

Question 17. Provide a description for the use of each of the following utensils: utensils?

1.   Peelers – Press down gently to the peeler and then slide the complete length of the fruit or vegetable for peeling of the skin.

 

2.               Garnishing tools – Hold the tools and then sprinkle the item on the dish. 3.               Piping bags and nozzles – Grip the piping bag towards the main top with the leading hand and utilize the opposite hand for helping guide the bag and then grip it steady as the pipe. 4.               Cutting boards – Firstly put the vegetables on the board and then hold the vegetable and start chopping on the board. 5.               Sieves and strainers – Tap gently the strainer or sieves sides till the flour does not fall into the plate or bowl 6.               Bowls – The bottom must be flat for keeping the bowl from rocking or tipping while mixing all ingredients.     7.               Whisks – Put the whisk in a bowl and also eggs then move the whisks vigorously till the eggs are accurately whisked.     8.               Thermometers – 1. Insert it into complete poultry and roasts at the start of the time of cooking and then leave it there. 2. Then insert it in the middle of the densest portion without even touching bone or fat. 3. Review readings as the dish cooks (Macheix, et al., 2018).

Question 18. What is the purpose of Standard Operating Procedures (SOPs) for the use of equipment?

The purpose of Standard Operating Procedures for the utilization of equipment is for carrying out the tasks and operations appropriately and in a similar manner always.

Question 19. Which safety aspects must be considered and followed when handling and working with equipment?

The aspects of safety are given below: 1. Understand the accurate procedures of operating and precautions of safety before operating the equipment. 2. Make sure that complete guards are in the accurate place. 3. Report unsafe or defective equipment to the answerable individual for preventing crucial injury.

 

 

Checkpoint 5

Question 20. Provide 5 examples how you can help prevent food poisoning by maintaining hygiene standards for equipment?

Five examples are given below: 1. Ignore food handling when the person is not well 2. Ensure that every food item is fresh 3. For Seafood, raw meat must be kept separated from the cooked dishes and covered. 4. Utilize clean and washed utensils 5. Put the dishes and food in the refrigerator and in sealed containers.

Question 21. List the [generic] manufacturer’s instructions for assembling a blender in correct order?

The instructions of the manufacturer are given below: 1. Before assembling the blender, accurately wipe the base of the blender with the warm cloth then dry with the damp cloth and then dry it with the soft cloth. 2. Turn the jar of blender upside down and then place the small ring of smearing on the assembly of the blade. 3. Place the assembly of the blade with the ring of sealing in the bottommost opening of the particular jar.

Question 22. Provide a description for the following culinary terms?

1.               Mirepoix – It is the sautéed fusion of chopped vegetables utilized as the basis for sauces, stews and soups.     2.               Matignon – These are vegetables that are chopped to a particular size such as the mirepoix (Muehlhoff, et al., 2013).

 

 

3.               Concasser – It is the term for cooking meaning to chop the ingredient roughly normally vegetables.     4.               Chiffonnade – It means finely or shredded chopped herbs or vegetables utilized mainly as the garnish.     5.               Duxelles – It is the mixture of diced shallots, onions and mushrooms that is accurately sautéed and utilized as the filling for various dishes including sauces and pastries.

Question 23. Provide 2 preparation (in terms of cutting) methods for each of the following commodities?

1.               Potatoes – Mashing, Steaming     2.               Onions – Slicing the onion, Peeling     3.               Garlic – Firstly peel off and then slice it.     4.               Leek, celery, carrots, and turnips – Peel the vegetables and then cut them into large pieces.     5.               Radishes – Cut it in half and then slice the halves of it in half for getting wedges.     6.               Broccoli, cauliflower and broccoflower – Firstly cut the florets and then cut the stalk     7.               Lemons, oranges and limes – Roll them on the table and then cut them in half

Question 24. Explain the following terms used for cutting?

1.              Slicing – It is the cutting of ingredients into broad or thin slices.     2.              Dicing – It is the culinary cut of the knife in which the item of food is chopped into small dice.     3.              Chopping – When the ingredient is cut into accurate squares normally about half of an inch thick.       4.              Trimming – It is the process of removing the front of the clip or portions of the tail.

 

 

5.              Peeling – It is removing the non-edible or unwanted skin.       6.              Turning – It is the method of machining, the removal procedure of material, which is utilized for creating revolving parts by chopping away the undesired material (Muehlhoff, et al., 2013).

Question 25. List the 5 precision cuts and provide the approximate sizes for each cut?

Five precision cuts are given below: 1. Julienne – small bottom 3mm* 3mm* 40mm 2. Brunoise – fine dice 3mm*3mm cube 3. Paysanne – Many shapes of 15mm width* 3mm thick 4. Jordinere – medium baton 5mm*5mm*20mm 5. Macedoine – 8mm*8mm cube

Checkpoint 6

Question 26. List 6 pieces of equipment typically required for preparing a variety of different types of salads and sandwiches?

Six pieces of equipment are given below: 1. Sandwich spatula 2. Scissors 3. Cookie cutter 4. Grater 5. Spatula

Question 27. What are the hygiene issues for dairy products (including cheese)? Explain the storage requirements for dairy products including cheese?

The products of dairy intended for the consumption of humans should be free from all dangerous pathogens like Campylobacter jejuni, Salmonella etc. These pathogens could cause ailments significantly in children, elders and persons who are immune-compromised. For optimal safety and quality products, dairy must be stored at a frozen temperature between 34 degrees F and 38 degrees F (Norman, 2015).

 

 

Question 28. Why should flour and powdery dry goods be sifted before use? How could you measure dry goods effectively for the preparation of dishes?

Powdery goods and flour be sifted before use as putting the flour through the sifter would break up all lumps in the flour which means we could get the more appropriate measurement. We could measure dry goods appropriately to prepare the dishes by utilizing uniform-cup measures.

Question 29. What are the preparation methods for the following types of batter?

1.               Beer Batter – Steaming     2.               Yeast Batter – baking     3.               Tempura Batter – Frying

Question 30. Provide the correct equipment used for the following preparation methods for seafood?

1.               Scaling, gutting and cleaning fish – Scraper-style scaler     2.               Skinning and filleting fish – Fillet knife     3.               Cleaning shellfish – Boning knife     4.               Shucking oysters – Oyster knife     5.               Opening crabs and lobsters – Lobster cracker     6.               Peeling prawns – The Ezi Aussie Prawn Peeler (Norman, 2015).

 

 

Checkpoint 7

Question 31: Provide the specific use of the following equipment used for the preparation of poultry?

1.               Boning knife – It is initially devised to cut bones of meat     2.               Colour-coded chopping board – It is utilized for high-risk dishes including raw meats.     3.               Piping bag and nozzles – For adding decorations and designs on dishes.     4.               Trussing needles and twine – To tie the meat so that it accurately cooks and also keeps the shape accurate.

Question 32: Provide the specific use of the following equipment used for the preparation of meat?

1.               Boning knife – For cutting through ligaments and also connective tissues for removing raw meat from the particular bone.       2.               Carving knife – For carving and slicing thick meats.       3.               Larding needle – For inserting cold, small strips of seasoned fat of pork into the raw roast of poultry and meat.       4.               Meat bat/mallet- For softening of the fibres and making the particular very easy for chewing and for digesting.       5.               Meat hook – For hanging meat for chilling, skinning or draining.       6.               Mincer – Fine chop cooked or raw meat.       7.               Slicer – For preparing deli cheeses and meat for sandwiches (Pigott & Tucker, 2017).

Question 33: What are the procedural steps for washing pots and pans?

1. Clean with warm water and a firm brush. 2. Boil water in the pan or pot for loosening remnants of food. 3. Scrub it with a firm brush till the particles of food are removed. 4. Dry the pan or pot instantly.

 

 

Question 34: What are the hygiene requirements for effectively cleaning and storing cutting boards?

The hygiene requirements are given below: 1. Scrub them into the bowl utilizing warm water. 2. Wash and dry with a paper towel. 3. Running the boards of cutting through the dishwasher with consistent detergent for getting excellent results (Swayne, 2013).

Question 35: Explain the correct and safe procedure for cleaning a deep fryer?

The procedures are given below: 1. Dip the sponge in soapy lukewarm water and utilize it for scrubbing the remaining oil. 2, Apply the paste of water and baking soda and then scrub once more. 3. Wash it thoroughly in water and dry it by wiping it with a cloth or paper towel (Swayne, 2013).

Checkpoint 8

Question 36: List 5 requirements for the cleaning and maintenance of small and large equipment including WHS provisions?

Five requirements are given below: 1. Dry clean 2. Wash 3. Inspect 4. Sanitize 5. Dry (Pigott & Tucker, 2017).

 

 

Question 37: What are the key actions you should take when you encounter any problems with equipment?

The key actions are given below: 1. Inspect daily 2. Wear protective gloves 3. Handle with care 4. Don’t take sharp items 5. Utilize the right equipment (Wilhoit, 2013).

Question 38: Provide 6 suggestions how you can reduce the use of water, electricity and gas in a commercial kitchen?

Six suggestions are given below: 1. Creating the schedule for the airing of devices which must be utilized as per the demand 2. Installing controllers for temperature and pumps in the kitchen 3. Installing controllers for water temperature 4. Utilizing biogas instead of stoves 5. Utilizing solar energy 6. Cooking with the covered container

Question 39: How can you avoid excessive waste and dispose of waste and hazardous waste effectively?

1. Measure the waste. 2. Reduce utilizing harmful chemicals and plastics 3. Recycle the items 4. Separate waste (Wilhoit, 2013).

 

Assessment Task 2

SITHCCC001 Use food preparation equipment

 

Assessment Submission details:

 

 

1. Please include following details on the top of your assessment:
   • Your Name
   • Your Student Id
   • Your Trainer’s name
   • Title of your Assessment
   • Assessment Due Date
   • Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

 

1. This assessment can be hand written or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

 

Body text	Page setup
·          Font: Times New Roman ·          Font size: 12 point ·          Line spacing: Double ·          Text style: Normal	·         Top: 2.54 cm ·         Bottom: 2.54 cm ·         Left: 3.17 cm ·         Right: 3.17 cm ·         Header: 1.25 cm ·         Footer: 1.25 cm

 

2. If hand written assessments are submitted, hand writing needs to be clear and
3. Do not forget to attach the Cover Sheet at the front of the
4. Make sure you have signed the Cover sheet to declare this is your own
5. You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

 

Achieving Competence:

 

 

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

 

Performance objective:

 

 

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria

Assessment description:

 

 

You are required to address each question in Part A. Once you have completed all questions, check all responses and calculations and you are required to complete each task in Part B as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

Assessment Questions:

 

 

Part A

Answer the following questions:

 

Question 1: Explain the meaning of the following terms in an effective kitchen operation?
Term	Meaning in a kitchen operation
A) Mise-en-place	It is the process of culinary in which all ingredients are organized and prepared in the kitchen of the restaurant before starting cooking chop and wash vegetables a night before.
B) Workflow planning	It could comprise two main efforts: creating or defining the workflow and scheduling or running the workflow.
Question 2: Match the following equipment with the tasks they would be used for?
Equipment		Used to prepare
Blender		Preparing a pizza dough
Food Processor		Parmesan for a pasta dish
Grater		Making breadcrumbs from stale bread
Mixer		To puree a soup
Question 3: What is the purpose of the following pieces of equipment? How are they used?
Equipment	Purpose		Instruction for use
Sharpening steel	It flattens the uneven edge of the blade after sharpening the knife on the steel.		Hold the knife, sharpen down the edge in the hand and then steel with another one. Cross accurately putting the blade of the knife in contradiction to the steel at the angle of 20 degrees.
Sharpening stone	For sharpening blades by crushing against the rough surface		Soak them for 15 minutes, after soaking put them on the topmost part of the towel in the kitchen. Then drag the knife with pressure at an angle of 20 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Question 4: Connect the correct cutting application with the relevant knife?
Type of knife			Cutting application
Chef’s knife (French knife)			Trimming, turning and peeling
Filleting knife			Turning and carving
Bread knife			Larger cuts, slicing, dicing and chopping
Boning knife			Trimming and boning
Paring or utility knife			Large flat knife for spreading butter and other condiments
Turning knife			Removing the meat and skin from fish
Butcher’s knife			Serrated edge for slicing bread or tomatoes
Palette knife			Long, slightly curved knife for slicing meat
Question 5: Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required:
Equipment	Examples for use in a kitchen
Measures	To appropriately transfer the nature of the dish
Peelers, corers, and slicers	For removing the outer skin of fruit or vegetable
Mandoline	For slicing ingredients uniformly, efficiently and quickly
Scales	For measuring the weight of ingredients
Thermometers	For checking the interior temperature near the completion time of cooking
Whisks	For blending all ingredients quickly
Question 6: List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:
Five requirements are given below: 1. Dry clean 2. Wash 3. Inspect 4. Sanitize 5. Dry

 

 

Question 7: Describe the dimensions of the following cuts and provide a menu example that uses each cut?
Cut		Description		Menu
Brunoise		It is the optimum dice and is derivative from julienne		Tomato concasse
Julienne		Garnish or preparation of food that is cut into very thin strips		Zucchini, beets
Mirepoix		It is the easy mix of indelicately cut vegetables		Celery, carrots
Jardinière		To chop vegetables into very thicket batons		Cauliflower, potato
Paysanne		Vegetables that are cut into very thin pieces		Minestrone
Macédoine		For dicing the vegetables into 1/4 cubes		Soup. Salad
Concassé		To chop ingredients roughly usually fruit or ingredient		Tomato
Chiffonade		It is the technique of slicing in which green vegetables are cut into thin, long strips		Spinach
Question 8: Give three (3) examples of how you could use vegetable trimmings economically?
	Trimmings		Use
1.	Extras of scallion, leeks and onion		Could be utilized for flavouring stock rather than throwing.
2.	Celery leaves and roots		Could be added to salads

 

 

3.	Corn corbs			Could be part of dishes of soup
Question 9: Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier?
Cleaning procedures and storage for further preparation
3	Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder.
4	Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
1	Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.
6	Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.
5	Wash the fish to remove any excess scales and then pat dry.
2	Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.
Question 10: Indicate the correct order for the steps involved in crumbing fish fillets?
Sequential steps for crumbing
2		Add flour (remove excess)
5		Crumbs (coat and slightly pat for better adherence)
1		Dry food items
3		Egg wash (remove excess)
6		Season
4		Store flat with grease proof paper between layers
Question 11: Provide an example for the use of each of the following by-products?
By-product			Example for use (i.e. Mince)
a)  Fish carcasses         b)  Meat off-cuts			For cooking them for utilizing the tasty broth         Beef cheeks

 

 

c) Poultry carcasses			Sausages
Question 12: Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment?
Five examples are given below: 1. Ignore food handling when the person is not well 2. Ensure that every food item is fresh 3. For Seafood, raw meat must be kept separated from the cooked dishes and covered. 4. Utilize clean and washed utensils 5. Put the dishes and food in the refrigerator and sealed containers.
Question 13: Calculation Complete the following recipe conversion for each quantity adjusted for 10 portions each?
Hint: If you divide the quantity by 4 you will know the requirements for 1 portion
Item		Specification			Requirements for 4 portions	Requirements for 10 portions
Asian Vermicelli		0.0075			0.030 kg	0.075 kg
Dried Mushrooms		0.005			0.002 kg	0.005
Onion		0.0125			0.050 kg	0.125
Garlic		0.001			0.004 kg	0.01
Green Prawn Meat		0.025			0.100	0.25
Question 14: What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser?
Equipment	Points of care			Cleaning Chemical used		Is Sanitiser used?
Blender	1. Switch off the power and then remove the motor. 2. Clean the base of the blender by normally wiping the touchpad and base with a cloth. 3. Do not utilize a jet of water of any type for cleaning the base of the blender.			Baking soda		Yes
Food Processor	1. Take apart the food processor. 2. Rinse the blade 3. Rinse the separate parts 4. Wipe the motor or base 5. Be very sure for drying entire pieces for preventing the growth of bacteria.			Baking soda		No
Mixer	Utilize the dry brush for scrapping the food away and then wipe it again with the damp or towel cloth.			Chloramines		Yes
Question 15: List 4 examples of safety aspects which must be considered when using or cleaning equipment?
1. Inspect daily

 

 

2. Handle with care   3. Wear protective gloves   4. Utilize the correct tools
Question 16: You intend to use the meat slicer to cut salami. The machine won’t start. What should you check and what should you do if you cannot resolve the problem?
We will ensure that the power switch is on and will test the cord of electricity. If the problem is not resolved then test the motor and the switch and replace or repair if it is faulty.
Question 17: Provide 6 examples of how you can reduce environmental impacts and save energy and resources in a commercial kitchen environment?
1. Utilize high-performance tools   2. Utilize renewable sources of energy   3. Turn all sluggish appliances or devices off   4. Have an energy-effective layout of the kitchen   5. Clean and maintain equipment daily   6. Develop the vegan patch
Question 18: Connect the correct preparation method with the relevant type of batter?
Beer Batter	Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat.

 

	50g Carrots ½ Coral lettuce 30g Celery 30g Leek 50g Capsicum 400g Orange 1 Avocado 2 White bread slices 40g Butter 40mL Vinaigrette

 

Yeast Batter	Sift flour and cornflour, work in iced water and egg white to batter consistency. Used for seafood and vegetables
Tempura Batter	Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the consistency – Used for desserts and fish.
Question 19: Read the following recipe and answer the questions below:   AVOCADO AND ORANGE SALAD Key Ingredient: Avocado, orange Key Skills: Knife skills, dressing preparation Equipment Needs: Bowl, chef’s knife, pan, whisk Preparation Time: 30 minutes Cooking Time: 10 minutes Difficulty: ** Serves 2 Ingredients:                   Preparation Steps: Wash, peels re-wash the carrots. Wash the lettuce, celery, leek and capsicum. Tear the lettuce into bite-sized pieces and place into a colander in the fridge. Cut the carrots, celery, leek and capsicum into julienne. Segment the orange. Cut the avocado in half. Remove the stone and peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares. Prepare the vinaigrette Cooking Steps: 1.               Blanch and refresh the celery, leek, carrots and capsicum 2.               Clarify the butter. Add the croutons and fry until browned and crisp. Drain on absorbent paper Plating: 1.               Layer the avocado and orange segments on a chilled plate 2.               Place the remaining ingredients into a bowl and dress the salad. Place in the middle of the plate and garnish as desired
a)   How many serves will this recipe yield?
The recipe will yield 2 servings.

 

 

b) How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?

We will need 10 minutes.

c)    The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will you need to prepare this salad?

We will need salad tongs, a swivel peeler, serrated peeler.

d)   List the preparation steps in order using numbered steps?

Preparation steps in numbered sequence: 1. Wash and peel the carrots. 2. Wash the capsicum, celery, leek and lettuce. 3. Then tear the lettuce and put it in the colander in the refrigerator. 4. Cut the celery, carrots, capsicum and leek into julienne. 5. Peel the orange. 6. Cut the avocado in half 7. Then cut the bread

e) What should be the temperature of the plate you will use to plate the salad?

The temperature should be 41 degrees.

f) When should you dress the salad?

Prepare the dressing for 2 hours before serving.

 

Part B

Prepare the following dishes to the criteria set out below:

 

Dish to be prepared

Equipment used

Major food groups used

 

Dish 1: ——-Fish Fillet en Papillote Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: 2	Blender   Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette   Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse	Fruit/vegetables General food items: batter/coating/condiment   Oils/sauces/marinade Garnishes Meat Poultry Seafood     Precision Cuts:
Dish 2: —— Quiche Lorraine                         Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: 4	Blender   Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette   Mandoline Measures Mouli Peeler/Corer/Slicer   Planetary mixer	Fruit/vegetables General food items: batter/coating/condiment   Oils/sauces/marinade Garnishes Meat Poultry Seafood     Precision Cuts:

 

	Scales Thermometer Whisk: fine/coarse
Dish 3: ——Tomato Bruschetta          –   Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: 4	Blender   Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette   Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse	Fruit/vegetables General food items: batter/coating/condiment   Oils/sauces/marinade Garnishes Meat Poultry Seafood     Precision Cuts:
Dish 4: —— Mayonnaise                       – Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: 10	Blender   Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures	Fruit/vegetables General food items: batter/coating/condiment   Oils/sauces/marinade Garnishes Meat Poultry Seafood

 

Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse

Precision Cuts:

 

 

 

How to Tell If Your Knife is Sharp Enough

 

 

 

 

 

PUT THE BLADE TO THE PAPER TEST

Even the best knives will dull over time with regular use. To determine if your knife needs sharpening, put it to the paper test. Hold a folded, but not creased, sheet of newspaper by one end. (You can also use a single sheet of basic printer/copy paper.) Lay the blade against the top edge at an angle and slice outward. If the knife fails to slice cleanly, try steeling it (see below). If it still fails, it needs sharpening.

 

 

 

 

 

 

 

A Scientific Glimpse: What a Sharp and Dull Knife Look Like Up Close

 

 

 

 

In our knife sharpener research, we examined blades—from sharp (smooth and sharp) to dull (all chewed up)—under a high-powered laboratory microscope at the Massachusetts Institute of Technology’s Department of Materials Science and Engineering.

When to Use a Knife Sharpening Steel

 

A so-called sharpening steel, the metal rod sold with most knife sets, doesn’t really sharpen a knife, but rather it hones the edge of a slightly dulled blade. Sweeping the blade along the steel realigns the edge. Throughout this motion, make sure to maintain a 15-degree angle between the blade and the steel.

How to Use a Knife Sharpening Steel

 

 

 

 

STEP 1

To safely use a steel, hold it vertically with the tip firmly planted on the counter. Place the heel of the blade against the tip of the steel and point the knife tip slightly upward. Hold the blade at a 15-degree angle away from the steel.

 

 

 

 

STEP 2

Maintaining light pressure and a 15-degree angle between the blade and the steel, slide the blade down the length of the steel in a sweeping motion, pulling the knife toward your body so that the middle of the blade is in contact with the middle of the steel.

 

 

 

 

STEP 3

Finish the motion by passing the tip of the blade over the bottom of the steel. Repeat this motion on the other side of the blade. Four or five strokes on each side of the blade (a total of eight to ten alternating passes) should realign the edge.

 

 

 

All About Whetstones

 

 

 

 

 

 

 

 

 

PROS:

• Extremely adaptable; because the cook holds the knife at a specified angle to match the blade (Western, hybrid gyutou, Japanese), a whetstone can be used to sharpen any
• Can sharpen knives with a full
• Most stones feature a coarse and fine side, which determines the amount of sharpening at each
• Relatively

CONS:

 

 

 

 

• Takes practice to master; need to hold the knife at the correct angle to ensure a proper
• Can take time to restore a very dull

How to Use a Whetstone

 

STEP 1: SECURE STONE ON COUNTERTOP

Place rubberized shelf liner or damp paper towels under whetstone to make sure it stays in place (whetstone should be coarse side up).

 

 

 

 

STEP 2: SHARPEN FIRST SIDE

Face knife away from you and place handle end on whetstone at the angle of your blade (typically 15-degree angle for Asian-style knives and 20-degree angle for Western-style knives). Place other hand in the middle of the flat side of the blade, keeping your fingers flat and away from the sharp edge. Draw blade down the stone in a wide, circular manner, holding the blade at a constant angle until the tip of the knife runs off the other edge. Repeat several times, depending on dullness of blade.

 

 

 

 

STEP 3: CHECK SHARPNESS OF FIRST SIDE

To check if the first side is sharpened, carefully run your thumb perpendicular to the edge of the blade–when you can feel the burr from handle to tip, that side is sharp enough. (Safety tip:

Do not run your finger parallel to the blade.)

 

 

 

 

STEP 4: SHARPEN SECOND SIDE

Switch knife over and repeat the sharpening process in the opposite direction.

 

 

 

 

STEP 5: REPEAT TECHNIQUE ON FINE SIDE

Turn whetstone over to fine side and repeat process on both sides of knife until blade is sharp.

 

Standard Recipe Card
Name of dish:	Smoked salmon pizza			Portion #:		5
Ref.source:
Total Cost:	$10			Portion size:		5
Portion Cost:	$2			Sale Price at		$15
				%
				( Food Cost)		7.5%
	Sales Price	$15		Food Cost %		7.5%
Commodities
Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
Flour	250	G		0.02		0.25
Yeast	4	G		0.03		0.12
Water	125	Ml		0.04		0.250
Olive oil	10	Ml		0.25		0.250
Salt	1	G		0.05		0.50
Tomato paste	30	G		0.04		0.120
Rocket	30	G		0.25		0.550
Smoked salmon	100	G		0.25		0.250
Feta	60	g		0.25		0.250
				Total Cost		$10
				Portion Cost		$2
Method:
To prepare Smoke Salmon Pizza, sift the flour. Then add the yeast and warm water then cover it. Then add the water again, salt and olive oil and work for 15 minutes. Then prove for around 30 minutes then knock back. Then shape as wanted and dock for uniforma baking. Then spread the paste of tomato on the top and evenly distribute crumbled feta, salmon slices and rocket. Then serve the dish.

 

 

 

 

Workflow Plan/End of Service Procedures/De-Brief
Time	Task (description)	Equipment & WHS	Communication (Who, About What?)
09:00 am	Gathering entire vegetables and ingredients including buying them	Bag and paper and pen	Chef about quantity
09:00 am	Washing all vegetables	Water	Chef accurately washed the vegetables
10:00 am	Cutting the vegetables	Knife	Chef
10:30 am	Cooking of the dish	Pan, oven	Chef
	End of Service Procedures/ Reporting Requirements	Equipment/Systems	Communication (Who, About What?)
11:00 am	Serving the dish	Bowls and plates	Waiter
	Post Service De-Brief	Equipment/Systems	Communication (Who, About What?)
11:30 am	Cleaning of table	Kitchen towel	Cleaner
12:00 am	Washing the dishes	Water, detergent	Cleaner

 

 

Assessment Evaluation Tool

Unit Code & Unit Name	SITHCCC001 Use food preparation equipment
Assessment Type	Written task
Assessment Name	AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,3.1, 3.2,3.3, 3.4]		Yes	No
(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.
(1.2) Identify and select knives and other routine and specialised equipment suited to the food preparation task.
(1.3) Confirm cleanliness of equipment before use.
(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.
(2.2) Prepare food items using suitable knives to make precision cuts.
(3.1) Maintain equipment cleanliness using appropriate cleaning agents.
(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.
(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7]		Yes	No
(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food
(2)    Essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation: ·         commercial: §  blenders §  food processors §  graters §  mixers ·         knife sharpening equipment ·         sharpening steels and stones ·         knives:

 

 

§  butcher and boning §  chef §  filleting §  palette §  utility §  vegetable ·         measures ·         peelers, corers, and slicers ·         scales ·         thermometers ·         whisks
(3) Food safety practices for handling different food types
(4) Cleaning practices and agents suitable to range of equipment in use
(5)   Precision cuts used in a commercial kitchen: ·         brunoise ·         chiffonnade ·         concasse ·         jardinière ·         julienne ·         macédoine ·         mirepoix ·         paysanne
(6)    Safe operational practices using essential functions and features of equipment used to prepare: ·         dairy products ·         dry goods ·         fruit ·         general food items: §  batters §  coatings §  condiments and flavourings §  garnishes §  oils §  sauces and marinades ·         meat ·         poultry ·         seafood ·         vegetables
(7) Safe operational practices for maintenance and minor adjustments of equipment: adjusting blades oiling machines

 

 

Comments/feedback to Student

 

Outcome:	o Satisfactory                                    o Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks Google check for plagiarism                               Yes     No Check for Copying/Collusion                              Yes     No Check for Authenticity (own work)                  Yes     No Cheating or use of model answers  Yes          No
Assessor name:
Assessor signature:

 

a.     blenders ¨ b.     food processors ¨ c.     graters ¨ d.     knife sharpening equipment: o sharpening steels and stones ¨ e.       knives: o    butcher and boning o    filleting o    palette ¨ ¨ ¨ f.      mandolin slicers ¨ g.     measures ¨ h.     mouli ¨ i.      peelers, corers or slicers ¨ j.      planetary mixers ¨ k.     scales ¨ l.      thermometers ¨ m. whisks: fine and coarse stainless steel wire ¨

 

Assessment Evaluation Tool

Unit Code & Unit Name	SITHCCC001 Use food preparation equipment
Assessment Type	Question answers & Practical observation
Assessment Name	AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4]		Yes	No
(1) Safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:

 

a.   fruit and vegetables ¨ b.      general food items: o     batters o     coatings o     condiments and flavourings o     garnishes o     oils o     sauces and marinades   ¨ ¨ ¨ ¨ ¨ ¨ c.    meat ¨ d. poultry ¨ e.   seafood ¨

 

 

 

(2) Use food preparation equipment to prepare each of the following food types:
(3) Make precision cuts on fruit and vegetables
(4) Complete food preparation tasks within commercial time constraints.
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1, 2.2, 3.1, 3.2, 3.3, 3.4]	Yes	No
(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.
(1.2) Identify and select knives and other routine and specialised equipment suited to the food preparation task.
(1.3) Confirm cleanliness of equipment before use.
(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.
(2.2) Prepare food items using suitable knives to make precision cuts.
(3.1) Maintain equipment cleanliness using appropriate cleaning agents.
(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.
(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

 

 

 

Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7]	Yes	No
(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food
(2) Essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:
(3) Food safety practices for handling different food types
(4) Cleaning practices and agents suitable to range of equipment in use
(5) Precision cuts used in a commercial kitchen:

 

 

 

 

 

(6) Safe operational practices using essential functions and features of equipment used to prepare:
(7) Safe operational practices for maintenance and minor adjustments of equipment:

 

a.     Dairy products ¨ b.     Dry goods ¨ c.     fruit ¨ d.       general food items: o    batters o    coatings o    condiments and flavourings o    garnishes o    oils o    sauces and marinades   ¨ ¨ ¨ ¨ ¨ ¨ e.     meat ¨ f.      poultry ¨ g.     seafood ¨ h.     vegetables ¨

a.     adjusting blades ¨ b.     oiling machines ¨

Comments/feedback to Student

 

Outcome:	o Satisfactory                                    o Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks Google check for plagiarism                               Yes     No Check for Copying/Collusion                              Yes     No Check for Authenticity (own work)                  Yes     No Cheating or use of model answers  Yes          No
Assessor name:
Assessor signature:

 

 

 

References

 

Adams, R. P. (2012). Identification of essential oils by ion trap mass spectroscopy. Academic press.

 

Dorsch, J. A. (2012). Understanding anesthesia equipment. Lippincott Williams & Wilkins.

 

Duckworth, R. B. (2013). Fruit and vegetables. Elsevier.

 

Lawrie, R. A., & Ledward, D. A. (2014). Lawrie’s meat science. Woodhead Publishing.

 

Macheix, J. J., Fleuriet, A., & Billot, J. (2018). Fruit phenolics. CRC press.

 

Muehlhoff, E., Bennett, A., & McMahon, D. (2013). Milk and dairy products in human nutrition. Food and Agriculture Organization of the United Nations (FAO).

 

Norman, J. (2015). Herb and Spices The Cook’s Reference: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils and more. Dorling Kindersley Ltd.

 

Pigott, G. M., & Tucker, B. W. (2017). Seafood: effects of technology on nutrition. CRC press.

 

Swayne, D. E. (2013). Diseases of poultry. John Wiley & Sons.

 

Wilhoit, K. (2013). Who’s really attacking your ICS equipment?. Trend Micro, 10.

Assessment 1

Question 1

The reason behind the plain English writing style is the matter is quickly & easily understandable to the reader.

The three benefits of plain English writing style are:

Convey Easily

Save time

Globally Understandable

Question 2

Convey easily: The main benefit of writing in a plain style is that we can easily convey the message. For example, if we found any message or any matter which language is very typical or not understood easily, then the purpose behind writing that matter will not be fulfilled. So it is the main reason to write any matter which can be easily understandable to everyone to convey the message easily.

Save Time: When any message, matter, or document will be short in plain English style it takes very less time to read & understand that matters so that the person takes the action quickly &easily which saves time.

Globally Understandable: As we know that English is the only language that can be used to communicate with people globally. Many companies have been working across their countries.So if it has been written in plain English writing style it will be better to understand & communicate their message or any matter with people around the world(Sharma et ., al 2012).

Question 3

Active Voice: John ate whole rice at lunch

Passive Voice: At lunch, whole rice was eaten by john.

Active Voice: Suzy cleaned the entire house.

Passive Voice: The entire house was cleaned by Suzy.

Question 4

(1)We can use passive voice in that condition where it’s important to indicate the action being performed, rather than who is performing it.

Example: Our house is being painted.

(2) We can use passive voice in that condition when we want to indicate or highlight the person or receiver of a particular action.

Example: Tom was beaten by his father.

(3) We can use passive voice in that condition when we are talking about the general truth or sentence.

Example: Company SOP (Standard Operating Procedure) is made to be followed.

Question 5

Simple Sentence: A Simple sentence is a sentence that includes the basic elements (Sub +Verb)

Example 1: The Bus was late.

In the above sentence “The Bus” = Subject, Was = Verb

Example 2: I looked for john at the airport

In above sentence “ I ” = Subject, Looked = Verb

Compound Sentences: A Compound sentence is a sentence that is made by two independent clauses connected with Coordinating conjunction.

We can learn the Coordinating conjunctions with the word “FANBOYS” – For, And, Nor, But, Or, Yet, So.

Example 1: Jerry waited for his friend Tom but he was late.

Example 2: They left the Railway Station before I arrived, soI did not see them.

Question 6

It has come to our attention that arrears are left in your account. Perhaps anoversight on your part leads to some temporary pecuniary difficulty. It is the long-held policy of this company that client will be responsible for any bad debts & will not be able to access the credit further until the overdue amount has been received by the client. It is very important to look out this matter without losing any further time. If payment will not be received within a month an indeed will be posted to the same that the store will not be able to give you credit further(Baker, et al.,2016).

Question 7

In a Bad newsletter subject line or title not be clear or common so readers generally avoid reading the news

In publishing a bad newsletter the information will not be clear so the reader will confuse or not get understand to read that type of news.

In a Badnewsletter, the Language or matter that has been used in that news will not easily readable or understandable.

In a Bad newsletter, promotional content should be more rather than the information (Azizi., 2014)

Question 8

Interesting title with catchy lines: When we try to write a good newsletter its title & subject line should be more interesting & catching so that it can take the attention of more & more readers.

Provide accurate information: If we want to build the trust with readers, we have to provide reliable & accurate information to them. We should have proper information about the news that we put in the newsletter.

Promotional content should be less: When we try to publish a newsletter we make sure we provide the 90%ofof the news & Informative content & less than 10% of promotional content. Readers looking a valuable content that will provide some knowledge & information

Easy to read: When we going to publish the news the matter & language should be easy to understand. It saves the time &provides the accurate with the information which we want to publish

Recheck before publishing: Before publishing news, we need to recheck it always because if there is any grammatical &content-related error we can rectify it before time.

 

 

 

Assessment Task 2

 

1) E-Mail

To: Eleanor Bloom of Seawaters@au.in

Date: 20-05-2022

Subject: Regarding Business planning

Respected sir,

This mail is written to take a face-to-face appointment with the Senior Accountant in the upcoming two weeks as we want to discuss business planning. I request you to kindly visit our office. Regards Account administration officer.

 

2)

To: Hr manager@au.in Tom Sweeny@au.in

Date: 22-05-2022

Subject: Inform staff of discussing a new performance appraisal

Meeting hour: one hour

Respected sir, This mail is written to inform you that we conducted a meeting to discuss a new performance appraisal with you all. You all must attend the meeting; the meeting is about one hour. You all will share your idea in the meeting, so we decide on this new performance appraisal. I request you all to kindly attend the meeting on time. Regards Account administration officer.

 

3)

To: Sonya Sears@au.in

Date:24-05-2022

Subject: Sonya

Meeting hour:

Respected Ma’am, This mail is written to inform you that you are unsuccessful in the post of senior accountant. Thank you very much to show your interest in our company. Regards Manager

 

4)

To: Client@au.in

Date:

Subject:

Meeting hour:

Respected client’s This Mail is written to inform you all that update your bank details due to the ATO Requirement to ensure that all financial institution account information is up to date. All of you must update your bank details soon so that the ATO or you are not face any problems. I hope you all get my point. Regards Account Administration officer

 

Part A: Plan documents

Planning criteria	Notes
What is the purpose of the document?	The purpose of the document is to respond to the client who’s are interested in our company and discuss business planning with us.
Who is/are the intended recipient/s?	The client whose name is Eleanor Bloom.
What is the intended format for the document e.g. letter, email, memo?	The format for the document is e-mail.
What software will be used to produce the document?	Microsoft outlook
What key points will be included in the document? Include each point in a logical structure and the order, they will be addressed in the document.	Answer to the client, that we are interested in their business plan.
What style of language will be adopted, standard or formal or informal?	The Formal language is used for email.
Does a manager need to sign the correspondence before it goes out as per the Style Guide?	Yes, the manager’s sign is very necessary because all official document has to need an official signature.
What template will be used from the Style Guide to develop the document?	Plan document

 

Part B: Draft documents and obtain additional information

 

Check	Yes/No, comments and/or changes made to the document.
Does the tone of the document reflect the writing style required as per the style guide?	Yes, style is matching
Is the tone in the document suitable for the intended audience e.g. is it sufficiently formal or informal?	Formal but it requires more details
Is the format of the document appropriate to the purpose of the communication e.g. letter for a formal communication?	Yes
Is the purpose of the document clear?	Yes
Is the document logically sequenced and structured?	Yes
Is the document constructed logically?	Yes
Has the document been proofread for spelling, grammar and overall readability?	Yes
What style guide requirements were observed in developing the document?	It was specific to the purpose

 

 

Part C Finalise Documents

A document is a printed or electronic matter of written information that is useful for the official records, as the document of office use must contain the purpose for the specific that is mentioned and also it should be clear and to the point of purpose without any overwriting or making the matter of document too long, the document of official use should be written in a very concise format and specified so that reader will know the purpose.

The official use of documents should contain the subject on which the document has a matter so that the readers will know that by reading the subject of the document what will the content that document body have, and there should be proper mention of the date of the document so there will be proper validation with the deadlines of any task or any content.

As for today’s digital world, there are all matters should be sent personally through the mail so that each of the recipients has the information. And always there is a focus on the interesting content that was asked by the client, and language of content should be formal and the authority signature must be there on the document to make the document authenticate.

 

 

 

 

 

References

Azizi, E. (2014). Authenticity and collaboration: motivating students through newsletter writing. Kwansei Gakuin University humanities review, 18, 9-18.

Baker, K. M. (2016). Peer review as a strategy for improving students’ writing process. Active Learning in Higher Education, 17(3), 179-192.

Byers, M. G. (2000). Eschew Obfuscation-The Merits of the SEC’s Plain English Doctrine. U. Mem. L. Rev., 31, 135.

Dwyer, M. (2012). write on!.

Ferreira, F. (2021). In defence of the passive voice. American Psychologist, 76(1), 145.

Hadi, I. (2021). An Error Analysis of Active and Passive Voice Towards English Text of University Students in South Jakarta. Jurnal Ilmiah Wahana Pendidikan, 7(2), 9-16.

Khasanovna, A. D. (2022). THE ROLE OF SENTENCES IN ENGLISH COMPREHENSION TYPES OF SENTENCES IN UZBEK AND ENGLISH LANGUAGES. Web of Scientist: International Scientific Research Journal, 3(02), 209-213.

Sharma, P., Chrisman, J. J., & Gersick, K. E. (2012). 25 years of family business review: Reflections on the past and perspectives for the future. Family Business Review, 25(1), 5-15.

In today’s time, the status of competition in every business has increased to a great extent, even the smallest business is not left untouched by the effects of competition.  In the same direction, a cafe was opened by ABC Accounting Inc as competition for Pax Cafe, which showed a decrease in the business operations and profits of Pax Café (Mayer, 2018).

As a head chef and owner of Pax Cafe, it has become necessary to lay down an action plan or establish of a business contract to maintain and increase the pace of business activities and profits ratio as well. Thus, doing the same type of business at the same place, necessitated the need to complete the process of negotiating a business-to-business contract for the supply of goods and services.  Along with this, in order to run the same type of business in one place, Pax Cafe will have to diversify its products so that the customer is attracted to the origin of its products.  Apart from this, keeping in view the action response of the hotel opened by ABC Accounting Inc, it will have to make changes in its business operations and production. Business contracts are legally binding contracts. The rules and regulations for carrying out the arrangements are set out in this Agreement (Gill, 2016).

To create this business agreement, Pax Café will first demonstrate a business relationship with ABC accounting Inc and discuss the terms and conditions of the contract.  There are mainly four essential features included in the contract or research, which include mutual consent, adequate consideration, validity, and valid proposal.  Along with this, the terms of trade should be fully clarified which includes providing the goods on the basis of time and demand of the customers.

While entering into a contract, it is necessary to fully mention all the terms and obligations under it so that no problem may arise while dealing with business in the future, along with dispute resolution clause and exclusion clause are included.  In the end, also rules and regulations are established to terminate the contract. This business contract shall set forth all federal laws that are essential for the smooth conduct and discharge of a contract.  For smooth conduct of business, Pax Cafe has to lay down an action plan and explain the product, analyze the market, prioritize the products on the basis of timing and customer demand, lay down clear goals, and the action plan to be implemented along with it.  But it will be necessary to keep monitor and controlling (Sadiq and Governatori, 2015).  The action plan and contract to be adopted by Pax Cafe will address the following requirements:

Action plan

Action Plan
Terms of trade	The terms of the business are first specified while determining the action plan.  These terms of business include the terms related to supply chain management, customer, and sales.
Credit offers	Offers will be made to attract customers towards your business and products.  These offers will cover the conditions for customers to borrow and make late but limited payments.  The payment period will be fixed at around 7 to 10 days.  This offer plan will be very fast and most popular among the customers.  But also, if the customer or wholesaler fails to make the payment within the stipulated time or non-payment, then appropriate legal action will also be taken against him (Raab et al., 2018).
Need additional staff	The resources needed to fulfill your contracts and action plans with clients and additional staffing needs will also need to be considered.  As the facilities are made available to the customers (variety in payment and product), the list of such customers will grow and the need for additional staff will come.  The requirement of additional staff or resources will also have an impact on costs i.e., costs will also increase but this can be covered by the increasing number of customers.
Deposit requirement	It is natural to need a deposit to grow any business or to change policies and plans.  Therefore, in the same way, for determining the action plan or contract in the Pax Cafe, the deposit will also be required on the basis of the area and production of the Pax Café (Williams et al., 2015).
Special dietary	If the business wants to stay ahead in the competition and increase the profit ratio, then it becomes imperative to provide food and a special diet to the customers based on their needs.  Special diet includes vegetarian, non-vegetarian, semi-vegetarian, semi-vegetarian, gluten-free, and vegan products.
Add on Policies	Pax Café has to expand its business and offline service, as well as online service, will also be included.
Cancellation policy	The main motive of determining the action plan is to increase the ratio of customers to profit so that it can maintain its dominance in the market.  In the same direction, certain changes will be made under the customer’s order cancellation policies in which only a limited part of the order price will be returned to the customer.  Suppose that only about 60% to 70% of the order price will be returned to the customer (Chau et al., 2018).
Policy about contract	A policy is also prescribed at the time of making each contract which includes a clause to terminate the contract for both parties.  If any such problem or conflict arises in the future, after which the operation of the contract is negligibly possible, then the contract can be terminated under this clause.

 

The contract between Pax Café and Gluten Muten: –

There are some clients of the accounting firm who express their special needs regarding diet.  And as their special dietary needs led to a demand for gluten-free products, it proved impossible for Pax Cafe to produce a gluten-free diet due to health and safety concerns.  But after local research, a company was found that manufactures gluten-free products as well as provides delivery (Harnjo et al., 2021).  So, in this situation, there is a need to make a separate contract which will be between Pax Cafe and Gluten Muten company. A contract is a legal agreement that is going to happen between two companies in this scenario, in which work is done for a fixed and stipulated work and amount.  The contract between Pax Café and Gluten Muten Company will primarily cover the issues related to gluten-free products and the price fixed for these products will also be specified in the contract so that no conflicts arise due to time in the future and changes in customer demand.  Along with this, the specific quantity, quality, and on-time delivery of the product will also be directed in this contract. All these decisions and modifications are done under legislation that is established by the company’s law and government (Kiss and Popovics, 2022).

 

 

Assessment 2

Scenario1: Contract between Pax Cafe and ABC Accounting Inc’s Café

Pax Cafe’s Manager: – Our business, customers, and profit are facing a lot of loss due to the opening of the café by ABC Accounting.  It would, therefore, be appropriate to establish a good relationship with ABC Accounting through a contract and include such issues in the contract as may be helpful in assisting in the conduct and development of the business.

Pax Cafe’s legal advisor: – Yes, absolutely right, I think that in the contract we should discuss all the conflicts that are coming in front of becoming obstacles in the conduct of business.  We have therefore incorporated favorable terms into the contract that seek to mitigate financial, legal, and operational risks.  I believe that in order to operate the same type of business at the same place, we should improve through our relation contract.

ABC Accounting Inc’s Café’s Manager: – But from my point of view, you have made the terms of the contract for the benefit of your company i.e., price and operating costs have been set as per your convenience.

ABC Accounting Inc’s Café’s legal advisor: – Yes, I completely agree with you that if the operating costs are set keeping in mind the scope of our business and the core costs, then we have no objection to accepting this contract.

Pax Cafe’s legal advisor: – But it seems to me that if the contract is set on the basis of both the area of ​​the business and the turnover, then it can help in maintaining the contract for a longer period.

ABC Accounting Inc’s Café’s legal advisor: – If there is a question about the long duration of the contract, then we will not have any objection to renewing the contract if the relationship remains good during the conduct of the business process.

Pax Cafe’s Manager: – Well, if I will come only after these changes are updated in the contract, then I am ready to do these updations.

Scenario2: Contract between Pax Cafe and Gluten Muten

Pax Cafe’s Manager: – As you know that is increasing day by day the demand for gluten-free products to our customers, however, so we are unable to produce the products we want your company supported us all these things’ contracts through be kept regularly up to a specified time frame.

Gluten Muten’s Manager: – Yes, of course, we have no objection to providing our support to your company, but we do have objections to the terms and prices set forth in this contract.

Pax Cafe’s legal advisor: – Yes you can tell me completely about your objection, I will give my full contribution to solve your objection.

Gluten Muten’s Legal advisor: – In the contract you made, we feel that the time limit should be reduced, as well as you know that it takes a lot of costs and effort to make a gluten-free product so we would like to see that you set Product prices should be increased.

Pax Cafe’s legal advisor: – But we have set the deadline to maintain a good relationship and work together for a long time.  And at the same time, we wish that we can enjoy the convenience provided by you for a long time.

Gluten Muten’s Legal advisor: – Yes, there is no doubt that we are not inclined to increase our business, but at the same time we want to reduce the time limit so that the new contract according to the demand of time and the situation to come will be made.

Pax Cafe’s legal advisor: – Well, I don’t mind reducing the time limit but the prices have been fixed only after proper market analysis, so resolving this objection can prove to be harmful to our business.

Gluten Muten’s Legal advisor: – Well if you are ready to accept one of our time limit conditions then we are also ready to increase your business and provide service at the price set by you.

 

 

Reference

Chau, H. W., Newton, C., Woo, C. M. M., Ma, N., Wang, J., & Aye, L. (2018). Design lessons from three Australian dementia support facilities. Buildings, 8(5), 67.

Gill, L. (2016). Using World Café to Enhance Relationship‑building for the Purpose of Developing Trust in Emotional Intelligence Training Environments. Electronic Journal of Business Research Methods, 14(2), pp98-110.

Harnjo, E., Rudy, R., Simamora, J., Hutabarat, L. R., & Juliana, J. (2021). Identifying Customer Behavior In Hospitality To Deliver Quality Service And Customer Satisfaction. Journal Of Industrial Engineering & Management Research, 2(4), 107-113.

Kiss, N., & Popovics, P. (2022). Gluten Sensitive Opinions On The Price Of Gluten-Free Products. SEA-Practical Application of Science, (28), 17-24.

Mayer, C. (2018). Prosperity: Better business makes the greater good. Oxford University Press.

Raab, C., Baloglu, S., & Chen, Y. S. (2018). Restaurant managers’ adoption of sustainable practices: An application of institutional theory and theory of planned behavior. Journal of foodservice business research, 21(2), 154-171.

Sadiq, S., & Governatori, G. (2015). Managing regulatory compliance in business processes. In Handbook on business process management 2 (pp. 265-288). Springer, Berlin, Heidelberg.

Williams, C. M., Nathan, N., Delaney, T., Yoong, S. L., Wiggers, J., Preece, S., … & Wolfenden, L. (2015). CAFÉ: a multicomponent audit and feedback intervention to improve implementation of healthy food policy in primary school canteens: protocol of a randomised controlled trial. BMJ open, 5(6), e006969.

 

Student Name		Student ID
Assessor Name		Completion Date
Course Name	Certificate III in Commercial Cookery	Course Code	SIT30816
Unit Name	Clean kitchen premises and equipment	Unit Code	SITHKOP001

 

FIRST ATTEMPT: q         SECOND ATTEMPT: q

 

Please attach the following student evidence to this form		Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit
Assessment 1	q Written Assessment	S | NYS | DNS
Assessment 2	q Practical Observation	S | NYS | DNS
Assessment 3	q Written Quiz	S | NYS | DNS
Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent		C / NYC

 

Administrative use only

Entered onto Student Management Database

q                            Date

Initials

 

Assessment Submission details:

 

 

1. Please include following details on the top of your assessment:
   • Your Name
   • Your Student Id
   • Your Trainer’s name
   • Title of your Assessment
   • Assessment Due Date
   • Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

 

2. This assessment can be handwritten or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

 

Body text	Page setup
·         Font: Times New Roman ·         Font size: 12 point ·         Line spacing: Double ·         Text style: Normal	·         Top: 2.54 cm ·         Bottom: 2.54 cm ·         Left: 3.17 cm ·         Right: 3.17 cm ·         Header: 1.25 cm ·         Footer: 1.25 cm

 

3. If handwritten assessments are submitted, hand writing needs to be clear and
4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own
6. You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

 

Achieving Competence:

 

 

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

 

 

 

Performance objective:

 

 

You need answer all the questions using information given to you from class and from your course material.

Assessment description:

 

You must provide a response to all questions in assessment Questions section.

 

 

Assessment Questions:

 

 

Checkpoint 1

Question 1: Drag the correct application to the relevant component of the cleaning process?

1. Cleaning – It is the type of process that kitchen employees use to remove and clean the dirt and germs from the kitchen area and equipment that use to prepare the dish. 2. Disinfecting – Reduce and remove the microorganism that presents on the surface of the kitchen with the help of cleaning chemicals (Omarov, et al., 2017).

Question 2: Describe the properties and application of the following cleaning products?

1. Water – In the kitchen area, water is used to wash the fruits and vegetables, kitchen surface, and kitchen equipment. 2. Detergent – In the kitchen area, detergent is used to remove dirt and germs from the kitchen equipment and utensils. 3. Abrasives – It is a type of equipment that is used to rub the surface of the kitchen to remove dirt and germs. 4. Degreasers – A liquid detergent that use to remove the oil from the kitchen equipment. 5. Acid cleaners – It is a type of cleaning agent that use to clean the tiles and washrooms.

 

 

Question 3: List and describe 3 common sanitation methods?

1. Chemical method – Use detergent or any chemical agent to remove the dust and germs from the equipment and surface. 2. Heat – Heat is the best method which use to kill pathogenic bacteria (Omarov, et al., 2017). 3. Radiation – UV rays are also the best method used to kill microorganisms and germs.

Question 4: Provide 3 requirements for the safe storage of chemicals?

1. Always store the chemical substances away from the food storage area. 2. Always store the chemical substances according to the manufacturer’s guidelines. 3. All the chemicals must be labelled.

Question 5: What are the essential details which must be listed in a Safety Data Sheet (SDS)?

1. The name of chemical substances is labelled or written on the packaging. 2. Information related to chemical substances. 3. Precaution and procedures related to handling the chemical substances. 4. Information related to first aid (De Vries, 2021).

Question 6: What will you do in the event of an accident involving chemicals? How could you obtain appropriate information for first aid procedures?

1. In case of irritation in the skin and eyes, wash the eyes and skin from the cold water. 2. If a person faces a problem with breathing, then he must go outside and intake the fresh air. 3. If any hazard occurs in the workplace related to chemical substances, then stakeholders must read the Australian chemical handling policy to remove the hazards.

Checkpoint 2

Question 7: Provide a description for use for each of the following types of cleaning equipment?

 

 

1. Dishwasher – use to clean and wash the crockery and glassware. 2. Cleaning cloths – use to clean the water from the equipment and dust from the surface. 3. Scourers – Use to clean the cookware. 4. Brooms and dustpans – Use to collect the dirt and hard substances that are present on the floor. 5. Mops and hoses – It is the item that use to clean the floor with the help of clean water which contains cleaning chemicals. 6. Floor scrubbers and polishers – use to refresh the surface of the kitchen (De Vries, 2021).

Question 8: Provide 5 examples for kitchen surfaces, food preparation and storage areas which need to be cleaned and sanitised in a commercial kitchen to ensure food safety?

1. Kitchen surface where the chef prepares the foods. 2. Exhaust fans. 3. Shelves 4. Tiled and painted wall. 5. All the utensils and equipment that use to prepare the food

Question 9: What are the requirements for effective pest control measures including reporting procedures in food premises?

1. Daily pest inspection is required in the food premises. 2. Do not use chemical substances near the food storage area. 3. Hire the best pest control company to apply pest control measures in the workplace (Wallace, et al., 2018).

Question 10: Describe the requirements for inspecting the following types of cleaning equipment before use?

1. Mops – The top of the mops must be affixed properly before use. 2. Brooms – Always check the bristles of the brooms before use. It must be cleaned. 3. Brushes – Always check the top of the brush before use. It must be an insecure position. 4. Buckets – Always check whether the bucket is clean or not before use. 5. Cleaning cloth – Always wash the cloth after use.

 

 

Question 11: Provide 5 suggestions for safe work practices including safe manual handling when cleaning food premises?

1. Always follow the manufactures specification written on the products. 2. Create the best procedures to handle kitchen waste. 3. Manager must monitor the activities of the employees to identify whether they do their work properly or not. 4. Always wear safety shoes and gloves while cleaning the premises. 5. Always wear the PPE kit while preparing the food.

Question 12: What are the uses of the following types of Personal Protective Equipment (PPE)?

1. Overalls – it is used by the cleaning staff to protect themselves from chemical substances. 2. Jackets – Used by the kitchen staff to protect the hand and skin from uncertain hazards. 3. Aprons – Used by the chef while preparing the food for the customers (Wallace, et al., 2018). 4. Googles and masks – goggles and masks are used to protect the eyes and face from chemical substances. 5. Gloves – It is used by the chef to cut the vegetables to prepare the dishes. It is also used by the cleaning staff while handling chemical substances. 6. Waterproof clothing and footwear – To keep dangerous fluid away from the skin.

 

 

Checkpoint 3

Question 13: List the typical the steps for a general cleaning procedure of a kitchen?

1. Always clear the kitchen counters. 2. Always used the clean and washed equipment that use to prepare the food. 3. Always clean and clear the oven exteriors and oven. 4. Always clean the dust from the top of the refrigerator (Motarjemi & Lelieveld, 2013).

Question 14: Provide a description for the cleaning methods used for the following surfaces?

1. Glass – use the cleaning detergent and water to clean the glass. 2. Stainless Steel – Use the acidic detergent to clean the stainless steel. 3. Copper – Use a brush, water, and sanitiser to clean the copper equipment. 4. Iron – Use the brush and detergent that remove oil from the iron. 5. Tiles – Use the brush and hot water to clean the tiles. 6. Extraction fans – Use bicarbonate paste and water to clean the extraction fans.

 

 

Question 15: Which safety precautions do you need to adhere to when cleaning electrical equipment and areas which are high up, e.g. ceilings and ceiling lights?

1. Always stay far from the water while working with electricity. 2. Always use the correct equipment instead of using damage. 3. Read the manufacturer’s book before cleaning the electric equipment (Motarjemi & Lelieveld, 2013).

Question 16: Provide the procedural steps used for damp “mopping”?

1. Always remove the water from the mop before use. 2. Put the mop in the bucket of water that contains cleaning agents. 3. Washed the mop with hot water. 4. Then use the mop to clean the floor. 5. After cleaning the area, again put the mop in the cleanser water.

Question 17: Describe the steps used for sweeping floors in order?

1. Use the broom or vacuum cleaner to remove the dust particles. 2. The broom and floor cleaning spray must be used to clean the floor. 3. Migrating the dirt particles into a clean pile. 4. Dirt particles must be collected in the dustpan (Berekaa, 2015).

Checkpoint 4

Question 18: What are the procedures for washing cutlery and crockery, both manually and using a dishwasher?

1. Remove the food garbage that attaches to the plates. 2. Use the hot water to remove the dirt from the cutlery. 3. Wash the cutlery with detergent and water. 4. Dry the cutlery with the help of clean cloths.

Question 19: What is the correct procedure for washing kitchen utensils, pots and pans? How does a correct procedure affect economical aspects?

1. First clean the food that is present in the pan. 2. After removing the food items, clean the edges and handle of the pan with the broom. 3. Clean the pans with water. 4. After cleaning the pan with water, apply the detergent and cleaning agent to the pans. 5. After applying the detergent, clean the pan with the water.

 

 

Question 20: What are the cleaning, sanitation and storage requirements for cutting boards?

1. Always use the dishwasher to clean and wash the cutting board and dry with the help of air. 2. Store the cutting board upstanding part of the rack (Berekaa, 2015).

Question 21: List the procedure for cleaning a deep-fryer in correct order?

1. Always unplugged the deep fryer and allowed it to cool down before cleaning it. 2. Remove the frying basket and put it into the sink. 3. Remove oil with the help of warm water and a clean cloth. 4. Use the detergent to remove the particles from the frying basket. 5. After removing the particles, soak them in warm water. 6. Dry it with the help of air and clean cloths. 7. Always follow the manufacturer’s instructions.

Question 22: What are the general provisions for cleaning and maintaining small and large equipment in a kitchen?

1. Always use the manufacturer specification to clean the large as well as small equipment. 2. All the parts of small and large equipment that are dismantled must be clean and washed with the help of a chemical agent and warm water. 3. After cleaning the dismantled part of the equipment, it will be dried with the help of clean cloths. 4. All the other surfaces of the equipment must be scrubbed with the help of a brush and detergent. 5. Person can use the clean cloth and air-dried method to dry the large as well as small equipment.

Question 23: What are the daily requirements for removing rubbish and cleaning rubbish bins effectively?

1. Fit the lids of rubbish bins properly. 2. Remove all the garbage from the kitchen to protect the kitchen from uncertain hazards. 3. After emptying the bin, clean it properly with the help of detergent and warm water to remove the germs and bacteria (Neal, et al., 2012). 4. After cleaning the bin, sanitize it with the help of sanitiser and dry it with the help of air-dried method.

 

 

Checkpoint 5

Question 24: Describe the provisions for efficient supplies of clean, undamaged crockery during service?

1. The dishwasher must be kept running and fixed. 2. Unload and kept out all the things that are kept in the dishwasher when it becomes spotless. 3. Put all the things in their suitable area. So, it is for the staff member to access things during the period of service. 4. Person must consider one thing things that emerge from the dishwasher are tricky and warm. 5. Dried all the things with the help of clean cloth and air-dried method.

Question 25: Provide 6 examples for measures to reduce or improve water and energy usage in a kitchen?

1. Always switch and plug out the wire of the large equipment after use. 2. Always close the cap after use. 3. Switch off all the lights and fans when closing the restaurant. 4. Check all the taps before closing the restaurant (Neal, et al., 2012). 5. While rubbing detergent on the equipment and utensils that time tap must be closed.

Question 26: List 6 steps an organisation can take to minimise the environmental impacts of a kitchen?

Six steps are given below: 1. Cut the fryer sluggish duration by three to four hours out of every day. 2. Set and check the cycles of defrosting for as much time it is needed – usually around 15 minutes, three-four times every day. Seals must be reviewed constantly. 3. Whenever required, use the sensors of light. Always prefer to use natural light. 4. Purchase entire machines with the rating of energy proficiency. 5. The machines which are not coming in use must be switched off at the end of the day. 6. Make sure that the temperatures of cooling and warming are at recommended settings (Costa, et al., 2018).

Question 27: What are the common storage procedures for the following equipment or utensil?

 

 

1.       Small utensils – Generally dangled on the particular hangers which are closely present.     2.       Pots and pans – Fixed in the manner of up and down on the particular tables     3.       Bain-marie dishes and bowls – Placed on tables     4.       Cutlery – Kept in specific holders, fixed and also facing a particular direction

Question 28: What are the end-of-service requirements for the following types of cleaning equipment for storage?

1.       Vacuum Cleaner – The bag of dust is accurately emptied, then the filter is accurately cleaned, and then the outer part is accurately wiped.     2.       Brooms and Brushes – Firstly, the bristles are appropriately cleaned, air and dirt also are detached, if required wash them and at last dangled them to dry.     3.       Wet Mops – Wash with warm water and then dangled for drying, these might also be blanched on any occasion.     4.       Dusters and Cloths – Extra dirt is dazed and then placed in the appropriate bag of laundry for the objective to wash it.     5.       Polishing Machine – Entire pads are excluded according to the stipulations of the manufacturer and the outer part is wiped and then the pads are dangled for drying.     6.       Buckets – These are accurately washed and then dried out and put bottom-up.

Checkpoint 6

Question 29: Describe the correct waste management procedures for the following materials?

1.       Recyclable items (commingled) – They must be classified into all the cartons of milk, plastic, metal and glass.     2.       Food scraps – They must be composited.     3.       General waste – It is normally kept in bags and after that, they kept in the garbage bins for the objective of gathering.     4.       Chemical containers and chemical residuals – Disposal and gathering are completed by the exterior company (Costa, et al., 2018).

 

 

Question 30: What are the essential environmental considerations and points of care for the disposal of chemicals and hazardous substances?

Many wastes that are dangerous to the environment must be thrown away by using the Program of EHS Harmful Waste. For removing the harmful waste from the laboratory, entire chemical and manual waste must be kept in appropriate waste containers. Bags and jugs of plastic generally have further huge demand as compared to glass to put away the harmful waste when the particular problem is focusing on compatibility (Mazengia, et al., 2015).

Question 31: Why is linen sorted and counted? How do you prevent cross-contamination from linen and separate linen in case of contamination?

Linen must be classified as per the kind and staining degree after the particular day. Totalling the linen could make sure that the particular amount got from the washing laundry is accurate. Towels of tea might be used for specific applications for the protection of cross-contamination.

Question 32: What is a cleaning schedule? What should be included in a cleaning schedule?

The enclosure is there of cleaning tools and equipment, cleaning many containers and structures in the schedule of cleaning. The field that needs cleaning is recognized and the duration needed for doing the similar thing, and the individual selected to execute the particular task. On the accomplishment of the particular schedule, it turned out to be the record of completion of work.

Question 33: What is the purpose of a cleaning checklist?

The checklist of cleaning helps to control the responsibilities of the house and ensures that all the areas of the house are sanitized and cleaned accurately. For ensuring that the particular surrounding where the individuals are living is free from waste and dirt, it is needed that the ordinary checklist of cleaning is appropriately trailed (Mazengia, et al., 2015).

 

 

Assessment Task 2

SITHKOP001 Clean kitchen premises and equipment

 

Assessment Submission details:

 

 

1. Please include following details on the top of your assessment:
   • Your Name
   • Your Student Id
   • Your Trainer’s name
   • Title of your Assessment
   • Assessment Due Date
   • Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

 

1. This assessment can be handwritten or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

 

Body text	Page setup
·         Font: Times New Roman ·         Font size: 12 point ·         Line spacing: Double ·         Text style: Normal	·         Top: 2.54 cm ·         Bottom: 2.54 cm ·         Left: 3.17 cm ·         Right: 3.17 cm ·         Header: 1.25 cm ·         Footer: 1.25 cm

 

2. If handwritten assessments are submitted, hand writing needs to be clear and
3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own
5. You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

 

Achieving Competence:

 

 

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

 

 

Performance objective:

 

 

The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency

 

Assessment description:

 

 

Part A: You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.

Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.

You are required to complete each question of this assignment. To complete the cleaning schedules in Question

2 and 3, use the attached templates “Cleaning Schedule Kitchen area” and “Cleaning Schedule Equipment”.

 

Part B: You will be observed on 6 separate instances, performing cleaning procedures in a kitchen including all the equipment and utensils listed in the observation checklist on the following pages.

Assessment Questions:

 

 

Question 1: What is the importance of cleaning kitchen premises and equipment? What are the main components of cleaning and what is involved for each process?
Importance of Cleaning
cleaning kitchen premises before cooking food and after cooking food ensure that you are maintaining the good hygiene of food and it will help in maintaining good health and safety.
Components of the cleaning process
the three main components of the cleaning process are washing, rinsing, and drying the kitchen premises.
Reason for cleaning	Reason for sanitizing
It is important to clean kitchen premises because it prevents us from food borne disease due to contamination of food (Aziz, et al., 2021).	It leads to a healthy kitchen and sanitizing reduces the risk of bacteria, viruses, etc.

 

 

Question 2: Use the template “Cleaning Schedule Equipment” for this task.

Select 6 pieces of equipment from the list below and complete in the template for each piece of equipment:

a)       Item b)      Person responsible (e.g. your name) c)       The frequency when this equipment must be cleaned d)      When the equipment should be cleaned (for example after each use, at the end of the night shift etc.) e)      Instructions for how to clean and the cleaning equipment to be used f)        The chemicals to be used including sanitizers or disinfectants and points of care g)       The safety equipment (Personal protective equipment and signage) to be used and points of care

Equipment (select 7):

·         cooking equipment ·         dishwashers ·         garbage bins ·         scales ·         temperature probes ·         food processors ·         blenders and attachments ·         mincers ·         slicing machines

Question 3: Use the template “Cleaning Schedule Kitchen area” for this task.

For each item/area listed below, complete in the template for each:

a)       Item or area b)      Person responsible (e.g. your name) c)       The frequency when this equipment must be cleaned d)      When the equipment should be cleaned (for example after each use, at the end of the night shift etc.) e)      Instructions how to clean and the cleaning equipment to be used f)        The chemicals to be used including sanitisers or disinfectants and points of care g)       The safety equipment (Personal protective equipment and signage) to be used and points of care

Kitchen:

·          kitchen floors ·          shelves and walls ·          service-ware typically encountered in a commercial kitchen ·          cutting boards ·          knives ·          cooking utensils ·          containers

Question 4: What are the uses and applications for the following cleaning equipment? Which aspects do you need to check for each piece of equipment before use to ensure it is safe and ready to use?

Equipment	Applications for use	Area to inspect
Dishwashers	Helps in cleaning and directing the solution of detergent around the dishes	Material of dishwasher Sensor technology Size and type of dishwasher
Cleaning cloths	Helps in cleaning dust on any utensil	Quality of cloth
Mops	Use to clean kitchen floor having dust of large particle	Smoothness and quality
Floor scrubbers and polishers	Use to clean the floor with sticky dust and material	Scrubber should be made with good and strong metal
Brooms and dustpans	Use to clean dust floor	Dustpans and brooms
Vacuum cleaner	Use to clean small dust and sand particles	Quality of cleaning ,warranty, and brand

Question 5: Provisions for the safe use of cleaning agents and chemicals required for cleaning stoves, grills and ovens. Read the attached Safety Data Sheet “SDS Selley Oven Gel” and answer the following questions:   a) What are the Major Health Hazards of the product listed in the section “Hazards Identification – Risk Phrases”?

(a)   Major health hazards of product listed are: 1.      H314 – cause severe skin burns and eye damage 2.      H318 – cause serious eye damage

b) What must be considered for “Exposure Control/Personal Protection” for consumer use?

b.      Wear safety shoes, rubber boots, and gloves, face shield, apron etc. for personal care. A concentration should go maximum in working hours of workers.

c) First Aid Measures: What should be done if the product comes in contact with skin? What should be done if the product comes in contact with eyes?

c.       For skin contact remove clothes immediately and make bath to person with running water For eye contact wash eyes immediately for wash eyes for 15 min and seek medical attention as soon as possible.

d) Handling and Storage: What are the conditions for safe storage of the product?

D.    Avoid getting in contact with product in any condition and store in cool, dry and well ventilated place and avoiding product from direct sunlight.

 

 

Question 6: The table below lists different types of cleaning agents and chemicals for bar areas and equipment. In the column “Application examples”, list 2 applications for use for each product. In the column “Amount of chemical required”, calculate the amount of chemical required based on the ratio provided and the quantity of water to be used.   The formula to use is: Example: ratio 1:50 means 1 part chemical to 50 parts water To calculate how much chemical is required for 1.000 litres (=1000 millilitres), we divide 1.000 by 50 = 0.020 litres. Now we know we need 20 ml or 0.020 litres of chemical per litre of water. If the mixture we require uses 5.000 litres of water then the calculation is: 5.000 (litres of water) divided by 0.050 (Chemical per litre) = 0.100 Litres chemical.
Chemical	Dilution per litre		Water quantity	Amount of chemical required	Application examples
Dishwashing liquid	1:250		50.000 litres	0.200 litres	Remove left food from tableware
Floor cleaners	1:75		9.000 litres	0.120 litres	Remove stains, dirt from floor
Bleach	1:50		5 litres	0.100 litres	Keep floor clean and white
Question 7: What are the 5 risk controls for manual handling tasks suggested by Safe Work Australia? What do these suggest to reduce injuries as a result from lifting?
5 risk control tasks during the manual handling tasks are such as pushing, pulling, and lifting, and it is important to ensure that do not take the weight more than you handle, and not do any manual tasks in the slippery areas, as well as make the wet areas dry and clean, manage the risks of the hazardous places, and control the risks of the workers by giving them information that what places need to avoid and what not. It suggests that injuries must be reduced by not lifting the heavy weights and use the proper machinery system where the weights will be lifted by the machinery.
Question 8: One important aspect in business operations is the effective reduction of environmental impacts. List 4 examples for each of the following categories to conserve energy, reduce waste and prevent harm to the environment and provide a general description of how various wastes can impact on the environment:
Water Conservation		Check the washrooms that there is no leakage, take shorter showers, Turn off the tap while not in use. and install water efficient fixtures.
Energy Conservation		Use energy efficient light bulbs, Bake with ceramic pans Turn off the technology devices when not in use. Use smart power trips.

 

 

Waste Management & Recycling	Reuse the water for washing dishes. Remaining water must be give to plants. Reuse the water for car wash. Reuse excess drinking water (Chang, et al., 2021).
Hazardous Substances	Purchase the personal protective equipment. Know which chemical to use at what place. Follow the safe procedures. Aware of hazardous substances during the contact process.
Cooking fats and oils	Use oven and air fryer. Use shallow frying pan for reduce the cooking fat. Use steam cooking or pre-cooking. Cut down the excess oil while cooking.
Impacts of wastes on the environment	There are several impacts of wastes on the environment such as it can generate the methane gas and contributes to the greenhouse effect, some waste will eventually rot, and some types of waste when decomposes also cause the pollution.
Question 9: What are the requirements for managing pest control in a food premises? Complete each aspect in the table below:
Methods to control pests		Aspects to consider for using pest control tools in food areas	Action required where presence of pests are identified
Sticky Barriers		Sticky trap will be used	They are good in controlling small insect or the mite pests, and when pests are identified it can monitor the pest abundance.
Heat Killing		Heat killing will destroy the vital proteins.	Insect tissues will be dissected, and heat treatment will kill the insects immediately.
Traps		Trap Copping luring the insects, and for that net is used.	The trap crop will destroy the pest and then killed it
Biological Pest Control		It leads to the quick pest control (Chang, et al., 2021).	It helps in achieving the control of the pests.

 

Question 10: Your chef has asked you to ensure that there are sufficient plates and cocktail glasses for seafood cocktails available at any time during service. What do you need to check to ensure there are no problems during service for the following aspects:
Temperature	Washing of glassware	Damage	Reporting
Check the temperature of the cocktails that they will be given to the customers	Ensure that all glassware are properly washed and they are not dusty (Aziz, et al., 2021).	There is no damage in the glassware.	Report to the Manager for all the glassware available.
Question 11: Service has finished. Your chef has asked you to sort the linen for the laundry pick up. What does this require from you to ensure that all linen is accounted for? What are common cross contamination issues that must be considered when using linen in a kitchen?
Sorting: Ensure that all items are done properly laundry and they are usable for the future now.   Cross contamination issues: Touching raw meats for handling the vegetables and eat foods without washing hands.

 

Part B

Complete the following tasks on 6 occasions:

Dish to be prepared	Clean Equipment	Clean Utensils	Sort Linen
Instance 1:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels
Instance 2:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels

 

	microwaving
Instance 3:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels
Instance 4:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels
Instance 5:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels
Instance 6:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels

 

Cleaning Schedule – Kitchen Equipment

 

Item

Staff

M

T

W

Th

F

S

S

When

Instructions including cleaning equipment to be used

Chemicals to be Used Points of care

Safety Equipment Required Points of care

Signed

Cutting Boards

Jack

X

X

X

X

X

X

X

As required

Remove food scraps Place in Dishwasher Allow to air dry Move to rack and store upright   If hand washing is used: Wash in hot soapy water, rinse and spray with a food grade disinfectant

Mild detergent 1:150 Foods safe disinfectant spray

Gloves and apron for hand washing procedure

Jack

Cooking equipment

John

X

X

X

M W F

Wash these with soapy water and rinse them with clean water (Choiriyah, et al., 2019).

Disinfectant

Remove all detachable before clean

John

Dishwashers

David

X

X

X

T Th S

Fill it with vinegar and set in running hot water

Vinegar

Use a limited amount of vinegar

David

Food processors

Peter

X

X

X

M W S

First, wash blades and then removable part with clean water

Baking soda

There should no moisture on the blades for rusting

Peter

 

 

Blenders and attachments

Kelvin

X

X

X

T Th S

Wash these with soapy water and hot water

Vinegar

Detach every part and washed separately

Kelvin

 

 

 

Cleaning Schedule – Kitchen area

 

Item

Staff

M

T

W

Th

F

S

S

When

Instructions including cleaning equipment to be used

Chemicals to be Used Points of care

Safety Equipment Required Points of care

Signed

Service pass

Jack

X

X

X

X

X

X

X

Post service

Remove felt and cloth Replace cloth as required Wash surface area with hot soapy water Rinse and sanitize Allow to dry Replace felt and table cloth

Detergent 1:150 Sanitizer spray

Apron Gloves Slip resistant shoes Signage: Caution-wet floor

Jack

kitchen floor

David

X

X

X

X

X

X

X

Pre-Service

Sweep and mop will be used to clean the areas of the mob

Detergent and disinfectant

First, there should be mopping and then swiping

David

shelves and walls

John

X

X

X

X

X

X

X

Post service

Scrubbing will be done by him for cleaning the shelves and walls

Baking soda

Scrubbing will not be so hard

John

Cutting board

Peter

X

X

X

X

X

X

X

Pre-Service

Clean the cutting board before using it

disinfectant

Cleaning will be done properly

Peter

containers

Kelvin

X

X

X

X

X

X

X

Post-Service

Soapy water, scrub, and hot water

Disinfectants

No moisture should be left and handling of the container must be in mind.

Kelvin

 

 

Workflow Plan/End of Service Procedures/De-Brief
Time	Task (description)	Equipment & WHS	Communication (Who, About What?)
10:00 AM	Cleaning all the utensils	Dishwash bar will be required for cleaning all the utensils and ensure that proper cleaning will be done.	Communication will be done with a cleaner of the restaurant.
10:30 AM	Clean kitchen premises before starting the cooking process	Dishwash and list of cleaning will be required	Communication will be with the cleaner who will clean all the premises and guide them from where they have to start
11:00 AM	Ensure that all the cutlery items are clean and clear and there will be no dust remain on them (Choiriyah, et al., 2019).	Cutlery items that are need to be clean are required.	Communication with the chef will be done that what all items are need to be clean.
11:30 AM	Dry all the cutlery items before using it.	Dry cloth will be required to make dry all the wet utensils and items	Communication will be done with the cooking staff who need to ensure that all the cooking items are dry
	End of Service Procedures/ Reporting Requirements	Equipment/Systems	Communication (Who, About What?)
12:00 PM	Start taking orders from customers when they enter into the restaurant	Menu card, or the online menu system in which they will order the items.	Communication with the customers for taking orders.
12:30 PM	Once take the orders from customers, start preparing them.	Cooking utensils are required to cook dishes for customers.	Communication with the chef and waiters.
	Post Service De-Brief	Equipment/Systems	Communication (Who, About What?)
1:00 PM	Serving dishes to customers in clean utensils and cutlery items	Dishes, and plates, bowls	Communication with the customer and chef
1:30 PM	Billing of all the food items	Billing system	Communication with the chef

 

 

Assessment Evaluation Tool

Unit Code & Unit Name	SITHKOP001 Clean kitchen premises and equipments
Assessment Type	Written task & Quiz
Assessment Name	AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1,2,3,4,5,6,7,8]		Yes	No
(1) Efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions
(2) Clean each of the following large and small equipment items on at least six occasions according to cleaning schedules: ·     cooking equipment: §  large and small pots §  fry pans §  deep-fryers §  baking trays ·      dishwashers ·      garbage bins ·      glass washers ·      measures: §  scales §  temperature probes ·     mechanical food preparation equipment: §  commercial mixers: food processors, blenders and attachments §  mincers §  slicing machines ·      ovens

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(3) Clean and replenish the following commercial service-ware and utensils on at least six occasions: ·    cutting boards ·   containers ·   cooking utensils ·   crockery and dishes ·   cutlery ·   glassware ·   graters and peelers ·   knives
(4) Sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions: ·      cleaning cloths ·      clothing ·      napkins ·      serving cloths ·      tablecloths ·      tea towels
(5) Perform the above cleaning work demonstrating use of: ·      different types of cleaning agents and chemicals for kitchens and equipment ·      cleaning, sanitising and disinfecting methods for kitchens and equipment ·      correct and environmentally sound disposal methods for waste and hazardous substances ·      efficient use of energy, water and other resources
(6) Complete above cleaning tasks: ·      within commercial time constraints ·      selecting and using correct personal protective equipment
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,2.3,2.4,3.1, 3.2,3.3, 3.4,3.5,4.1,4.2,4.3,4.4,4.5]	Yes	No
(1.1) Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions
(1.2) Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
(1.3) Store cleaned equipment in designated place.
(2.1) Sort service-ware and utensils and load dishwasher with appropriate items.
(2.2) Hand wash any items not appropriate for dishwasher.
(2.3) Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
(2.4) Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
(3.1) Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
(3.2) Clean areas of any animal and pest waste and report incidents of infestation.
(3.3) Follow safety procedures in the event of a chemical accident.
(3.4) Sort and remove linen according to organisational procedures.

 

 

(3.5) Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.
(4.1) Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
(4.2) Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
(4.3) Reduce negative environmental impacts through efficient use of energy, water and other resources.
(4.4) Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.
(4.5) Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3,4,5,6,7,8,9,10,11,12]	Yes	No
(1) Hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
(2) Different types of cleaning and sanitising products and chemicals for kitchens and equipment: ·         automatic dishwasher: §  liquid §  powder §  tablets ·   bleach ·   cleaning agents for specialised surfaces ·   deodorizers ·   dishwashing liquid ·   disinfectants ·   floor cleaners ·   glass cleaner ·   pesticides ·   stainless steel cleaner and polish ·   window cleaner
(3) Uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
(4) Safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances
(5) Safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
(6) Content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
(7) Cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation and storage areas: ·       kitchen floors, shelves and walls ·     kitchen equipment, service-ware and utensils

 

 

 

(8) Purpose of the following personal protective equipment used when cleaning: ·       face masks ·   gloves ·   goggles ·   rubber aprons
(9) Safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
(10) Environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use
(11) Correct and environmentally sound disposal methods for kitchen waste: ·   broken service-ware ·   food waste ·       hazardous substances: §  animal fat §  chemicals §  cleaning agents §  cooking oils §  ghee §  grease ·      pest waste recyclables: §  glass bottles and jars §  plastics §  paper and cardboard §  tin or aluminium containers §  fruit and vegetable matter ·       used or out of date ingredients and food items
(12) Organisation-specific information: ·     contents of cleaning schedules ·   contents of safety procedures for chemical accidents ·   procedures for disposing of contaminated food ·   reporting mechanisms for infestations ·   standards of presentation for the premises
Assessor name:		Assessment Date:
Assessor signature:

 

 

Assessment Evaluation Tool

Unit Code & Unit Name	SITHKOP001 Clean kitchen premises and equipment
Assessment Type	Question answer & Practical observation
Assessment Name	AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1,2,3,4,5,6,7,8]		Yes	No
(1) Efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions
(2) Clean each of the following large and small equipment items on at least six occasions according to cleaning schedules: ·     cooking equipment: §  large and small pots §  fry pans §  deep-fryers §  baking trays ·      dishwashers ·      garbage bins ·      glass washers ·      measures: §  scales §  temperature probes ·     mechanical food preparation equipment: §  commercial mixers: food processors, blenders and attachments §  mincers §  slicing machines ·      ovens

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(3) Clean and replenish the following commercial service-ware and utensils on at least six occasions: ·    cutting boards ·   containers ·   cooking utensils ·   crockery and dishes ·   cutlery ·   glassware ·   graters and peelers ·   knives
(4) Sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions: ·      cleaning cloths ·      clothing ·      napkins ·      serving cloths ·      tablecloths ·      tea towels
(5) Perform the above cleaning work demonstrating use of: ·      different types of cleaning agents and chemicals for kitchens and equipment ·      cleaning, sanitising and disinfecting methods for kitchens and equipment ·      correct and environmentally sound disposal methods for waste and hazardous substances ·      efficient use of energy, water and other resources
(6) Complete above cleaning tasks: ·      within commercial time constraints ·      selecting and using correct personal protective equipment
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,2.3,2.4,3.1, 3.2,3.3, 3.4,3.5,4.1,4.2,4.3,4.4,4.5]	Yes	No
(1.1) Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions
(1.2) Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
(1.3) Store cleaned equipment in designated place.
(2.1) Sort service-ware and utensils and load dishwasher with appropriate items.
(2.2) Hand wash any items not appropriate for dishwasher.
(2.3) Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
(2.4) Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
(3.1) Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
(3.2) Clean areas of any animal and pest waste and report incidents of infestation.
(3.3) Follow safety procedures in the event of a chemical accident.
(3.4) Sort and remove linen according to organisational procedures.

 

 

(3.5) Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.
(4.1) Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
(4.2) Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
(4.3) Reduce negative environmental impacts through efficient use of energy, water and other resources.
(4.4) Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.
(4.5) Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3,4,5,6,7,8,9,10,11,12]	Yes	No
(1) Hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
(2) Different types of cleaning and sanitising products and chemicals for kitchens and equipment: ·  automatic dishwasher: §  liquid §  powder §  tablets ·   bleach ·   cleaning agents for specialised surfaces ·   deodorizers ·   dishwashing liquid ·   disinfectants ·   floor cleaners ·   glass cleaner ·   pesticides ·   stainless steel cleaner and polish ·   window cleaner
(3) Uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
(4) Safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances
(5) Safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
(6) Content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
(7) Cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation and storage areas: ·       kitchen floors, shelves and walls ·     kitchen equipment, service-ware and utensils

 

 

(8) Purpose of the following personal protective equipment used when cleaning: ·       face masks ·   gloves ·   goggles ·   rubber aprons
(9) Safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
(10) Environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use
(11) Correct and environmentally sound disposal methods for kitchen waste: ·   broken service-ware ·   food waste ·       hazardous substances: §  animal fat §  chemicals §  cleaning agents §  cooking oils §  ghee §  grease ·      pest waste recyclables: §  glass bottles and jars §  plastics §  paper and cardboard §  tin or aluminium containers §  fruit and vegetable matter ·       used or out of date ingredients and food items
(12) Organisation-specific information: ·     contents of cleaning schedules ·   contents of safety procedures for chemical accidents ·   procedures for disposing of contaminated food ·   reporting mechanisms for infestations ·   standards of presentation for the premises

 

 

Observation Criteria	1.Instance		2.Instance		3.Instance		Comments
	S	NYS	S	NYS	S	NYS
Kitchen Area:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared

 

Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use
The area is cleared of loose dirt
The area is washed according to standards
The area is sanitised as required
Floors are mopped using correct techniques
Tasks are undertaken without disruption to others
Removes workplace hazards within own capacity
The area is clean and presented to industry standard
Crockery is checked for cleanliness
Crockery is checked for chips /cracks
Damage and breakages are reported promptly
Sufficient warm and cool crockery is available as required for service
Rubbish is separated into waste and recycling
Correct recyclables are identified
Resources are used without wastage according to required quantities
Safe manual handling procedures are applied where required:
Equipment:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
Suitable chemicals are identified

 

 

Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use
Equipment is unplugged and/or switched off as required
Equipment is cleaned according to manufacturer’s instructions
Equipment is disassembled and re- assembled correctly
Equipment is cleaned using the correct techniques
Equipment and utensils are sorted for use in dishwasher
Hand washing is used for equipment and utensils as relevant
Equipment sanitised by using dishwasher
Clean items are stored in the correct location
Parts not washed in a dishwasher are sanitised using a food grade sanitiser
Utensils are sanitised as required
Linen is segregated and counted
Line stock is recorded and reported

 

 

 

Observation Criteria	4.Instance		5.Instance		6.Instance		Comments
	S	NYS	S	NYS	S	NYS
Kitchen Area:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use
The area is cleared of loose dirt
The area is washed according to standards
The area is sanitised as required
Floors are mopped using correct techniques
Tasks are undertaken without disruption to others
Removes workplace hazards within own capacity
The area is clean and presented to industry standard
Crockery is checked for cleanliness

 

Crockery is checked for chips /cracks
Damage and breakages are reported promptly
Sufficient warm and cool crockery is available as required for service
Rubbish is separated into waste and recycling
Correct recyclables are identified
Resources are used without wastage according to required quantities
Safe manual handling procedures are applied where required:
Equipment:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use

 

 

 

 

Equipment is unplugged and/or switched off as required
Equipment is cleaned according to manufacturer’s instructions
Equipment is disassembled and re- assembled correctly
Equipment is cleaned using the correct techniques
Equipment and utensils are sorted for use in dishwasher
Hand washing is used for equipment and utensils as relevant
Equipment sanitised by using dishwasher
Parts not washed in a dishwasher are sanitised using a food grade sanitiser
Utensils are sanitised as required
Clean items are stored in the correct location
Linen is segregated and counted
Line stock is recorded and reported
Assessor name:					Assessment Date:
Assessor signature:

 

References

 

Aziz, M. I., & Saeed, S. (2021). A Study of Urban Domestic Water Service Delivery through User Perspective Survey. International Journal on Emerging Technologies, 12(2), 1-8.

Berekaa, M. M. (2015). Nanotechnology in food industry; advances in food processing, packaging and food safety. Int J Curr Microbiol App Sci, 4(5), 345-357.

Chang, H. S., Capuozzo, B., Okumus, B., & Cho, M. (2021). Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant. International Journal of Hospitality Management, 94, 102854.

Choiriyah, S., Febryano, I. G., Wahono, E. P., Nurcahyani, N., Suwandi, J. F., & Bakri, S. (2019). Characteristics of laundry and detergent level (MBAS) Effluen laundry liquid waste in Iringmulyo Region. Social Sciences and Humanities, Economics, Education, Law, and Sustainable Development (SHIELD), 17.

Costa, C., Ferreira, L. P., Sá, J. C., & Silva, F. J. G. (2018). Implementation of 5S methodology in a metalworking company. DAAAM International Scientific Book, 17, 001-012.

De Vries, J. (Ed.). (2021). Food safety and toxicity. CRC press.

Lai, H., Tang, Y., Wang, Z., Ren, F., Kong, L., Jiao, X., & Huang, J. (2022). Handling practice as a critical point influencing the transmission route of campylobacter throughout a commercial restaurant kitchen in China. Food Control, 109056.

Mazengia, E., Fisk, C., Liao, G., Huang, H., & Meschke, J. (2015). Direct observational study of the risk of cross-contamination during raw poultry handling: practices in private homes. Food Protection Trends, 35(1), 8-23.

Motarjemi, Y., & Lelieveld, H. (Eds.). (2013). Food safety management: a practical guide for the food industry. Academic Press.

Neal, J. A., Binkley, M., & Henroid, D. (2012). Assessing factors contributing to food safety culture in retail food establishments. Food Protection Trends, 32(8), 468-476.

Omarov, R., Agarkov, A., Rastovarov, E., & Shlykov, S. (2017). Modern methods for food safety. В сборнике: Engineering for Rural Development Proceedings, 960.

Wallace, C. A., Sperber, W. H., & Mortimore, S. E. (2018). Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain. John Wiley & Sons.