Student Name |
| Student ID |
| Unit Name SITHCCC027 – Prepare dishes using basic methods of cookery |
| Practical Date |
| Submission Date |
| Student Declaration ☐ Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost. ☐ I confirm that the purpose and procedures of this assessment task has been clearly explained to me. ☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☐ I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☐ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☐ I confirm that I am ready for assessment. Student Signature: ___________________________________ |
“My Kitchen” Restaurant is located in Ballarat Victoria. The restaurant is popular with locals and tourist as it offers fresh, locally sourced products at a competitive price. You are working as Head chef.
The restaurant’s menu covers a broad spectrum of cuisines. They further want to add some new on their menu. They have provided you with the following information regarding the new dishes:
- New dishes to be included in the menu.
- Major food types to be used.
- Cookery methods and complete mise en place activities for each dish.
- Standard recipes.
| Major food types to be used | Dishes | Cooking method |
| Dairy Products Vegetables | ||
| Dry Goods | ||
| Frozen Goods | ||
| Fruit | ||
| Meat | ||
| Poultry Vegetables | ||
| Seafood | ||
| Vegetables |
The restaurant owner wants you to develop a production plan for these dishes. The purpose of preparing the production plan is to ensure that the preparation processes for the recipes are consistent.
Task: Develop a Production Plan
This task requires you to prepare a production plan.
The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods.
To prepare the ‘Production Plan’, you need to complete ingredients and equipment lists and a workflow chart, for the given dishes, before commencing your mise en place and cooking.
You must develop a “Production Plan” using the provided below. If you do not understand any part, ask your assessor/trainer.
To develop a production plan, you need to complete the following parts:
Part A: Select ingredients
This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.
Considering the information given in the recipes, you are then required to calculate ingredient amounts.
Note: You must adjust the quantity of the ingredients considering the number of ‘serves’ you are cooking and minimise wastage by selecting the right quantity of ingredients.
Part B: Select equipment
Part B requires you to select the equipment required to prepare the dishes listed in the case study.
For each of the dish to be prepared, you need to:
Part C: Workflow Plan
Part C requires you to prepare a workflow plan for the dishes listed in the case study.
This part requires you demonstrate your:
- Planning and organising skills to efficiently sequence the stages of food preparation and production.
- Self-management skills to manage own speed, timing and productivity.
- Locate information in food preparation lists and standard recipes to determine food preparation requirements.
When writing a plan for each dish; keep in mind to include the following:
- Production step
- Cooking times and temperatures.
- Cooking method
- Food storage methods
Task 1: Develop a Production Plan
Templates for Part A:
Template: Select ingredients the given dishes
| Dishes to be prepared | |||
| Dishes | Number of serves | Ingredients required | Quantity |
Templates for Part B:
Template: Select equipment required to prepare the dishes
| Equipment required to prepare the dishes | ||
| Dishes to be prepared | Equipment required | Safety measures |
| Part C: Workflow Plan: (Note: You are required to identify in your workflow plan; production steps, cooking times and temperatures, appropriate cooking methods and food storage methods to be used to demonstrate your planning and organising skills) | ||||
| Dishes to be prepared | Production step | Cooking times and temperatures. | Cooking method | Food storage methods |
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