SITHKOP013 - Plan cooking operations

Student Assessment Tool

Contents
Introduction....................................................................................................................................... 3
Assessment for this unit................................................................................................................... 3
Preparing for assessment................................................................................................................. 3
Student assessment agreement....................................................................................................... 4
Assessment Task 1: Knowledge questions.......................................................................................6
Assessment Task 2: Food Production Plan and team meeting.......................................................12
Information for students............................................................................................................... 12
Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Assessment Task 2: Assessment Criteria.......................................................................................16

Final results record......................................................................................................................... 23

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Introduction
Welcome to the Student Assessment Tool for SITHKOP013 - Plan Cooking Operations. These
tasks have been designed to help you demonstrate the skills and knowledge that you have learnt
during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Assessment for this unit

SITHKOP013 - Plan Cooking Operations describes the performance outcomes, skills and
knowledge required to coordinate the production of food in commercial kitchens. It requires the
ability to plan the production of food, organise required food supplies for food production period and
plan food production processes
For you to be assessed as competent, you must successfully complete two assessment tasks:

• Assessment Task 1: Knowledge questions. You must successfully answer all questions
• Assessment Task 2: Create a Food Production Plan and conduct a team meeting.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios
which can be used to support you in providing evidence of your competence. Your assessor will
provide you with these documents before you begin your assessment tasks. For this unit, the
supporting resources comprise:

• Student Assessment Tool

• Food Production Plan Template

Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix C of your Hospitality Works Student User Guide or Peach Institute will
provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:

• submitting assessments
• assessment appeals
• re-assessment guidelines
• responding to written questions.

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Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill
out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?  Yes  No
Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Do you understand the requirements of the assessments for this unit?  Yes  No

Do you agree to the way in which you are being assessed  Yes  No

Do you have any specific needs that should be considered  Yes  No

If so, explain these in the space below.

Do you understand your rights to reassessment?  Yes  No

 Yes  No
Do you understand your right to appeal the decisions made in an
assessment?
Student name

Student ID number

Student signature

Date

Assessor name

Assessor signature

Date

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Assessment Task - Cover Sheet Student declaration

To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
RITU SAINI
Student name
TPI0002045
Student ID number
RITU SAINI
Student signature

Date 5.4.24

Assessment Task

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name

Assessor signature

Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.

Student signature RITU SAINI

Date 05.04.24

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

o review the advice to students regarding answering knowledge questions in the

Hospitality Works Student User Guide o comply with the due date for

assessment which your assessor will provide o adhere with Peach

Institute’s submission guidelines o answer all questions completely and

correctly

o submit work which is original and, where necessary, properly referenced o

submit a completed cover sheet with your work o avoid sharing your

answers with other students.

Assessment information
i
Information about how you should complete this assessment can be found in
Appendix A of the Hospitality Works Student User Guide. Refer to the
appendix for information on:

where this task should be completed how

your assessment should be submitted.

Note: You must complete and submit an assessment cover sheet with your work.
A template is provided in Appendix B of the Student User Guide. However, if
•
Peach Institute has provided you with an assessment cover sheet, please
• ensure that you use that.

Activities
Complete the following activities.

1. Provide a detailed description of each of the following found in a Food Production Plan.

Mise en place lists This plan outlines the preparation of ingredients and tools before the
cooking process begins. It includes chopping, measuring, and
arranging ingredients, as well as setting up equipment.
Equipment lists This document lists all the tools and machinery needed for food
production. It may include items like ovens, mixers, knives, and
specific utensils, often with quantities and specifications.

Purchase orders These are official documents sent to suppliers to order necessary
ingredients or equipment. They detail the type, quantity, and price of
items, and often include delivery dates.

Staff allocations
This plan outlines the roles and responsibilities of each staff member
in the food production process. It includes work schedules, task
assignments, and may also include training requirements.

2. Provide an outline of the food production processes that take place for each of the
following stages:

Food items received This stage involves the inspection and acceptance of raw materials
from suppliers and ingredients delivered to the food production facility. It includes
checking for quality, quantity, and freshness of the items received.
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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Mise en place This process refers to the preparation and organization of all
necessary ingredients, tools, and equipment before starting the
cooking process. It involves measuring, cutting, chopping, and
arranging ingredients to ensure a smooth workflow during cooking.
Food preparation This stage involves the actual cooking and assembly of the food
items. It includes following recipes, cooking techniques, and
portioning the food. Preparing also involves seasoning, marinating,
and mixing ingredients to enhance flavors.
This process involves applying heat to the prepared ingredients to
transform them into cooked food. It includes various cooking
Cooking stage
methods such as boiling, frying, baking, grilling, or steaming,
depending on the recipe and desired outcome.
Food storage After cooking, food needs to be stored properly to maintain its
quality and safety. This stage involves cooling, packaging, and
storing the cooked food in appropriate containers or refrigeration
units to prevent spoilage and bacterial growth.
Food reconstitution This process refers to the rehydration or reconstitution of
dehydrated or concentrated food items. It involves adding water or
other liquids to restore the original texture and flavor of the food
before serving.
Re-thermalisation of In this stage, previously cooked and stored food is reheated to the
food appropriate serving temperature. It ensures that the food is safe to
consume and maintains its quality before being served to
customers.
Food service from The final stage involves presenting the prepared food to customers.
kitchen It includes plating, garnishing, and arranging the food attractively.
Serving also involves providing appropriate portion sizes and
ensuring that the food is served at the correct temperature.

3. Discuss HACCP and identify the critical control points in food production where food
hazards must be controlled.

HACCP is a management system in which food safety is addressed through the

analysis and control of biological, chemical, and physical hazards from raw material
production, procurement and handling, to manufacturing, distribution and consumption
of the finished product

ensuring that all potential allergens are labelled on a food or that the garbage bins are
cleaned and sanitised weekly. The result of applying a CCP should be to prevent,
eliminate or minimise the risk of a hazard to a safe and acceptable level.

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

4. Discuss the characteristics of each of the following food service styles:

A la carte
Individual dishes are ordered from a menu. Each dish is priced
separately. Customers have a wide variety of choices.

Buffet
Food is displayed on a table or counter, and customers serve
themselves. There is a wide selection of dishes available.

Set menu or Table

d’hote A fixed menu is offered with a predetermined
number of courses. Customers choose from a limited selection of
dishes for each course.

Bulk cooking operations

Large quantities of food are prepared in advance and stored. The

food is then portioned and served as needed. Common in
institutional settings.

Functions and events

Food is prepared and served for special occasions or gatherings,
such as weddings or conferences. The menu and service style are
tailored to the event.

5. When preparing dishes in a commercial kitchen there are many important factors that must
be considered in regard to food preparation requirements. For each of the following factors,
discuss three (3) food preparation requirements you must take into consideration.

Meal quantities Meal quantities required

required - identify the quantity of dishes that must be baked to satisfy the
demand.
- Factors include client volume, meal times, and any noteworthy
occasions or promotional activities

Menu items
Specify the particular dishes and recipes that will be featured on
the menu.
- Each menu item's necessary ingredients, culinary procedures,
and preparation time should be
consider.

Organisational Comply with the guidelines and standards established by the

standards establishment or organization.
- Food safety regulations, quality standards, and portion sizes are
all factors to consider.

Portion control
Determine the portion size for each menu item

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Consider things like customer preferences, dietary requirements,

and price considerations

Special dietary Consider your client's special dietary requirements or restrictions.

requirements - Consider things like allergies, intolerances, vegetarian or vegan
diets, and religious dietary restrictions

Special customer Adapt to the specific demands and needs of our customers.
requests - Consider things like customization options, substitutions, and
changes to menu items

Standard recipes
Use standard recipes to ensure consistency and quality of food
preparation.
Standard recipes
- Consider things like oven availability, oven settings, and oven
scaling for different batch sizes.
Determine the time available for food preparation and service.
- Consider things like meal times, rush hours, and the need to
prepare or cook in advance

Timeframe
Consider things like meal times, rush hours, and the need to
prepare or cook in advance

6. Outline the processes for ordering and purchasing stock using both of the following
avenues:

Ordering direct from

suppliers

Ordering direct from suppliers refers to the process of purchasing

stock directly from the manufacturers or suppliers of the products. In
this process, the buyer contacts the supplier directly to place an order
for the desired items. The buyer and supplier negotiate the terms of
the purchase, including the quantity, price, delivery schedule, and
payment terms. Once the order is confirmed, the supplier prepares
the goods for shipment and delivers them to the buyer's specified
location. This process allows businesses to establish direct
relationships with suppliers, ensuring a reliable and efficient supply
chain.

Ordering through a
central stock ordering
system Ordering through a central stock ordering system involves using a
centralized platform or software to manage and streamline the stock
ordering process. This system typically includes a database of
available products, supplier information, and inventory levels. When
placing an order, the buyer accesses the system, selects the desired
items, and submits the order electronically. The system then

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

automatically generates purchase orders, sends them to the respective

suppliers, and tracks the order status. This process eliminates the
need for manual paperwork, reduces errors, and provides real-time
visibility into stock levels and order status. It also allows for better
coordination and control of stock ordering across multiple locations
or departments within an organization.

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

Assessment Task - Cover Sheet Student declaration

To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name Ritu Saini

Student ID number Tpi0002045

Student signature Ritu Saini

Date 05.04.24

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Assessment Task

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name

Assessor signature

Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.
Student signature Ritu Saini

Date 5.04.24

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Assessment Task 2: Food Production Plan and team

meeting

Information for students

Tasks required for this unit

Task 1.

This unit of competency requires that you develop a Food Production Plan for four (4) of the
following food service styles:
• à la carte
• buffet

• set menu or table d’hôte

• bulk cooking operations
• functions or events
Your Food Production Plan must include:

• Work Flow Schedule

• Mise en place plan
• Equipment and resource list Task 2.
Plan and conduct a team meeting to:

• Brief and debrief team members on new products and recipes

• Delegate work within the team
• Respond to feedback from food production personnel
Instructions for how you will complete these requirements are included below.

Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit of competency requires that you develop a

Food Production Plan for four (4) of the following food service styles:

• à la carte
• buffet
• set menu or table d’hôte
• bulk cooking operations
• functions or events
Your Food Production Plan must include:

• Work Flow Schedule

• Mise en place plan

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

• Equipment and resource list

We have provided you with a Student Food Production Plan Template to help you.
You will need to read and understand the following case study to base your Food
Production Plan on. If you are still unsure, speak to your assessor before you get
started.

Case Study
You are employed as the Head Chef of the café at the Blue Healer Hotel and
Spa. The kitchen team consists of yourself as the Head Chef, fulltime chef
Navneet, sous chefs Chris and Alicia, part-time kitchen porters Josh and Carla,
and the restaurant employs casual wait staff.
The café offers a section of the menu dedicated to health conscious dishes
including both vegetarian and vegan options.
The main demographic of the café is hotel guests, health conscious university
students and locals.
The café operates from 6am to 2pm, 7 days a week, and has seating for 20
people inside, and another 30 seats outside in the alfresco dining area. This area
can be extended to accommodate another 20 seats if required for events.

Below is a guide to the skills and knowledge you must demonstrate when compiling

your Food Production Plan. We have provided a number of documents to assist you
and you will find these in your Student Food Production Plan Template.

What do I need to demonstrate?

When developing your Food Production Plan, you will be required to demonstrate a
range of the skills and knowledge that you have developed during your course.
These include:

• interpreting recipes
• determining food production requirements
• selecting food production processes
• selecting and using in-house food production system
• ensuring that food preparation equipment is ready for use
• developing a kitchen workflow schedule
• developing a mise en place list
• calculating food supplies required
• checking stock levels and ordering food supplies using purchase orders
• ensuring food safety in food production processes, and documenting
• allocating job tasks and staffing
• planning production sequence

• planning storage requirements for food • following organisational policies

and procedures

How will I provide evidence?

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

In your Student Food Production Plan Template, you will find some detailed
information about providing evidence, and the preparation and planning documents
you must complete.
Your assessor will complete an Assessment Criteria checklist to ensure you have
adequately covered all requirements for this task.

Tips for completing your Student Food Production Plan Template

• Read through this assessment and the Food Production Plan Template before
you get started and make sure you understand what you need to do. If you are
unsure, speak to your assessor and/or supervisor.

• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Plan and conduct a team meeting.

Plan and conduct a team meeting to:

• Brief and debrief team members on new products and recipes

• Delegate work within the team according to your developed workflow plan
• Respond to feedback from food production personnel
Your assessor will put you into work teams to conduct the meetings. You must have
a meeting plan completed prior to the start of your meeting.
Your meeting plan can be found in your Food Production Plan Template.

3. Submit documents to your assessor

Finalise your Student Food Production Plan. Ensure that all documents are
clear and complete. It should include the following completed
documents:

• Student Assessment Tool

• Food Production Plan
• Team meeting (videoed or viewed by assessor)
Send or submit the completed Food Production Plan to your assessor.

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Assessment Task 2: Assessment Criteria

Participant must:

Task 1:

Develop a Food Production Plan for four (4) of the following food service styles:

 à la carte

 buffet

 set menu or table d’hôte

 bulk cooking operations
 functions or events
The Food Production Plan must include:
 Work Flow Schedule
 Mise en place plan
 Equipment and resource list Task 2:
Plan and conduct a team meeting to:
 Brief and debrief team members on new products and recipes
 Delegate work within the team according to your developed workflow plan
 Respond to feedback from food production personnel

Plan 1 Plan 2 Plan 3 Plan 4

1. Participant planned food production
S NS S NS S NS S NS
requirements:
1.1 Determined food production requirements: ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
 Accessed job instructions to determine the
service style required, e.g., a la carte, buffet, set
menu, bulk cooking, function
 Accessed standard recipes associated with the
service style to determine food production
requirements
 Determined any customer requirements to inform
food production requirements, including:
o Special dietary requirements, e.g., food
intolerances (gluten), allergies (peanuts),
special diets (vegan)
 Determined any special customer requests to
inform food production requirements, may
include:
o Removal of components o Weak or
strong o Spicy or not spicy, etc.
 Identified quantities of food required, may
include:
o Checking bookings
o Checking previous week/month bookings

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o Identifying any events taking place locally

or within hotel
o Checking function or event booking
 Determined procedures to manage portion
control:
o Follow standard recipes
o Weigh, count, and measure everything o
Follow plating requirements
o Ensure correct quality and specifications of
product is purchased
 Determined timeframes for mise en place and
service:
o Checking standard recipes o Service
timeframes o Opening and closing hours
 Identified requirements of other items on the
menu:
o Collating all ingredients o Staffing
levels for preparation
 Followed organisational quality requirements by
accessing and analysing standard recipes:
o Time required to prepare and cook the dish
o Quantities of each ingredient
o How many portions from ingredients
listed in the recipe
o Equipment required
o How ingredients will be prepared o
Tasks that can be completed during mise en
place

1.2 Choose food production processes to ensure ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

nutritional value, quality and structure of foods:
 Accessed and followed standard recipes to
ensure consistency in ingredients, techniques
and final product
 Receive food that is safe and suitable: o
from a known supplier o protected
from contamination o at a safe
temperature
 Created mise en place list to include: o
gathering all ingredients and checking
them for freshness and quality
o gathering all equipment and making sure
it is clean, safe and in good working
condition (for example, pots and pans,
chopping boards and knives, pre-heating
ovens, cleaning equipment)
o weighing out, counting or measuring
ingredients

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Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

o preparing ingredients (for example,

washing, peeling and cutting up
vegetables)
o pre-cooking ingredients where safe and
suitable (for example, stocks, pastas)
o putting all of the ingredients into individual
containers, ready for preparation and
cooking during service.
 Choose best preparation techniques according to
standard recipe and to ensure freshness and
quality maintained, e.g., chopping, dicing, curing,
boiling, etc.
 Choose cooking method based to suit recipe,
ingredients and customer requirements, e.g., sous
vide, poaching, grilling, etc.
 Service procedures ensured timeliness
preparation and delivery of dishes to customers
1.3 ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
sys Selected appropriate in-house food production
t em to meet food production requirements:
 Accessed and analysed standard recipes to
determine food production system to be used,
e.g.:
o bulk cooking
o cook chill for extended life
o cook chill for five-day shelf life
o cook freeze o fresh cook
Selected food production system based on

suitability of food being prepared, e.g., seafood
will be fresh cooked, base sauce for pasta dishes
can be cook chill for 5 day shelf life, etc.
Considered quality and nutritional value when
 selecting food production system, e.g., fresh
cooking vegetables to maintain nutritional value,
cook freeze pasta sauce to extend shelf life and
quality, etc.

1.4 Selected and collated standard recipes for use of ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

food production personnel:
 Accessed all standard recipes to be used
 Created list to collate all ingredients from each
standard recipe, e.g., carrots, cream, chicken
thigh, etc.
 Worked systematically through each recipe so no
ingredients were missed
 Produced accurate list of collated ingredients
 Liaised with relevant team members to gain
feedback on new products and recipes:
o Provided required instruction
and details o Asked and answered
relevant questions
o Clarified information o

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Responded to feedback

1.5 Developed mise en place lists for food production ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

according to menu and food volume requirements:
 Accessed food production requirements including
food volumes to create mis en place list
 Considered all relevant factors when creating
mise en place list, including:
o Quantities required o Timing for
production sequence
o Skills and responsibilities of team
members
o Prioritisation of tasks
o Sequencing of tasks for whole kitchen
operations
o Cooking times
 Liaised with relevant team members to gain
feedback on above factors and delegate work: o
Provided required instruction and details o
Asked and answered relevant questions
o Clarified information
o Responded to feedback

Comments:

Plan 1 Plan 2 Plan 3 Plan 4

2. Participant organised availability of supplies
S NS S NS S NS S NS
and equipment:
☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
2.1 Calculated required food supplies for food
production:
 Accessed collated standard recipe list and food
production requirements to inform calculations of
food supplies
 Created ingredients list to include: o All
ingredients o Quantity required o
Quantity per serve o Serves required
 Accurately calculated food supplies required for
the volume identified

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2.2 Completed purchase orders for stock as required: ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

 Accessed supplier details and stock lists to inform
purchase order requirements
 Accessed ingredients list to inform purchase
order requirements

 Completed purchase order with correct information:

o Item required by description, brand name,
type, quality
o Size, bottle, drum, carton, individual item
o Quantity, numbers of each item
required o Price, as listed in the system
o Name of the supplier and their
contact details
o Name of the venue ordering the items
and their contact details
o Location the stock should be delivered to
o Date/time the stock is required.

☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
2.3 Developed list of required equipment for food
production:
 Analysed all recipes, production systems, and
cooking methods to create a comprehensive list of
equipment and supplies required  Identified: o
Equipment or supplies required o Special
requirements, e.g., volume or size of equipment,
etc.
o Allocated equipment to recipe based on
production system and cookery method
being used

Comments:

Plan 1 Plan 2 Plan 3 Plan 4

S NS S NS S NS S NS
3. Participant planned kitchen operations:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439, V2 20
Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

3.1 Documented food production processes to ensure ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

food safety:
 Conducted risk assessment specific to work
environment and recipes
 Identified food safety risks, e.g., cross
contamination, incorrect temperatures, etc.
 Identified critical control points, e.g.: o
Receiving: Ingredient quality must be checked
and expiration dates of produce. Also
temperatures of at risk food items such as dairy
and meat products. o Food Storage: Food
items must be stored according to their required
temperatures, e.g., dairy below 5 degrees, frozen
foods below -15 degrees, etc.

Re-thermalisation and Cooking: Monitor

o
cooking temperatures to ensure food
remains at the correct temperatures and
out of the danger zone.
 Determined risk reduction strategies, e.g.:
o Colour coded chopping boards to prevent
cross-contamination
o Temperature checks of food and fridges
o Timers and temperature checks
when defrosting foods and re-
thermalising food
3.2 Allocated job tasks and staff to maximise ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐
teamwork and efficiency:
 Accessed Mise en place list to allocate tasks to
team members
 Identified team member skills and responsibilities
to correct allocate tasks
 Selected the right team members to compete the
tasks
 Checked sequencing of tasks to ensure team
works at maximum efficiency, e.g., completing
bulk preparation, correctly sequencing for
achievement of timeframes, etc.
 Liaised with relevant team members to gain
feedback on allocation of job tasks:
o Provided required instruction and details o
Asked and answered relevant questions
o Clarified information
o Responded to feedback

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439, V2 21
Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

3.3 Planned production sequence of food items to ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

enable smooth workflow, minimal delays and safe
storage of food:
 Created workflow and food preparation plan to
help maximise efficiency:
o Timely mise en place
o Task allocation to the correct team
members
o Coordinating with other departments
such as the front of house o Sequencing
o Equipment including availability
 Ensured all tasks are logically sequenced to
ensure ingredients are prepared on time and
ready for food service
 Planned for storage, e.g., once meat is prepared
it is stored in fridge until required for cooking, etc.
 Allocated time to all tasks to minimise delays in
service
 Developed contingency plans in case of
breakdowns in kitchen workflow

 Used organisational technology when required for

reporting, purchasing, developing plans and
menus

Comments:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439, V2 22
Student Assessment Tasks SITHKOP013 - Plan Cooking Operations

Final results record

Student name: Ritu Saini

Assessor name:

Date: 05.04.24

Unit name:

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Food Production Plan and S U DNS

Assessment Criteria

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _ritu Saini __________ Date: _________05.04.24_______

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: ______________________________________ Date: _______________

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439, V2 23