SITHKOP013_AE_Project_What to submit (1)

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TAFE NSW - Sydney Institute *

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SITXWHS003

Subject

Information Systems

Date

Apr 3, 2024

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docx

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Uploaded by CoachMink2062

Assessment event 2 of 2: Skills Unit code and name SITHKOP013 | Plan cooking operations Qualification/Course code and name Submission checklist - Submit the following for marking: (sent on email to Nerida and Kate) ☐ completed Assessment event 2 of 2: Log Book A sample answer is completed in the Log Book, use the written responses in RED FONT to guide you 😊 – responses needed in the space provided in the booklet.  Include any photos as evidence. A must for the Food Safety Processes, hint the Posters observed in the kitchen  Include a completed Kitchen Operational Checklist document (handed out 19.10.2023) (Service 1 & 2 will be the same on 19.10.2023 ) (Service 3 & 4 will be the same on 26.10.2023) ☐ completed Assessment event 2 of 2: Skills (TAFE NSW version)

Documents to completed and submitted Production Plan 1: BUFFET – Service 1 (Pancakes / Avo wrap) You can insert these documents into the Log Book under that service period or send in a separate file : Buffet  Appendix A: RequisitionForm  Appendix B: PurchaseOrder  Appendix C: EquipmentList  Appendix D: MiseEnPlaceList  Appendix E: StaffList  Appendix F: FoodProdSchedule  Copies of the Standard Recipes Cards for the Buffet dishes  Completed Workflow for the Buffet service Production Plan 2: SET MENU – Service 2 (Caesar / Steak sandwich) You can insert these documents into the Log Book under that service period or send in a separate file : Set menu  Appendix A: RequisitionForm  Appendix B: PurchaseOrder  Appendix C: EquipmentList  Appendix D: MiseEnPlaceList  Appendix E: StaffList  Appendix F: FoodProdSchedule  Copies of the Standard Recipes Cards for the Set menu dishes  Completed Workflow for the Set menu service Production Plan 3: FUNCTION – Service 3 Club sandwich / Poke bowl) You can insert these documents into the Log Book under that service period or send in a separate file : Function  Appendix A: RequisitionForm  Appendix B: PurchaseOrder  Appendix C: EquipmentList  Appendix D: MiseEnPlaceList  Appendix E: StaffList  Appendix F: FoodProdSchedule  Copies of the Standard Recipes Cards for the Function dishes  Completed Workflow for the Function service Production Plan 4: A LA CARTE – Service 4 (Stir Fry Squid / Risotto) You can insert these documents into the Log Book under that service period or send in a separate file : A La Carte  Appendix A: RequisitionForm  Appendix B: PurchaseOrder  Appendix C: EquipmentList  Appendix D: MiseEnPlaceList  Appendix E: StaffList  Appendix F: FoodProdSchedule  Copies of the Standard Recipes Cards for the A La Carte dishes  Completed Workflow for the A La Carte service

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