Assessment 1 – Case study scenario /
project
1. A la carte
2. Table d’hote/Set menu/function
3. Bulk cooking
4. Festival
From these 4 service styles you will be co-
ordinating the following categories:
Bulk cooking
Cook chill for extended life
Cook chill for five day shelf life
Cook freeze
Fresh cook
For Each of the above named 4 services you will
be submitting the following:
o Copy of the menu
o Standard recipe cards for each item
o List of ingredients – quantity and description
o Mis en place list
o Copy of the current stock on hand (SOH)
o Copy of the supplier food order – less the
SOH
o A description /explanation of what Food
safety procedures you follow e.g.receiving
stock, monitoring cool room temperatures,
HACCP procedures, recording data, labelling
of food etc.
o A breakdown of which section is responsible
for which of the menu items – This will assist
you to co-ordinate and instruct your staff for
kitchen outputs.
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o What kitchen procedures will you use –
Preparation and cooking methods E.g.
cook in bulk and freeze or cook to order, cook
and cry vac.
Assessment 2: Third party report/ Log Book
Part 1: Read through the separate document:
Log Book ‘Co-ordinate Cooking Operations’
Each student is to be observed on at least 12
different occasions coordinating and
supervising cooking operations
Each occasion must include at least 4 of the
following types of food service stlyes:
o A la carte
o Buffet
o Set menu
o Table d’hôte
o Bulk cooking operations
o Functions and events
o Festivals
Each of these four style within the 12
sessions must coordinate cooking operations
for a diversity of food production processes,
which must include 2 of the following
categories:
o Bulk cooking
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o Cook-chill for extended life
o Cook-chill for five day shelf life
o Cook-freeze
o Fresh cook
You are to provide a context for each
observation. That is, students must be
advised of the dishes (including portion sizes,
quantity and timings) to be produced. Food
production can be for any type of cuisine and
food service style. It covers Asian cookery,
patisserie products and bilk cooked foods.
This unit applies to hospitality and catering
organizations including hotels, restaurants,
clubs, educational institutions, health
establishments, defence forces, cafeterias,
residential caterers, in-flight and other
transport caterers, events and function
caterers. This means you may contextualise
the assessment to reflect one or more of the
hospitality and catering organizations listed
above
Food service style 1 – A la carte (Fresh
cook).
Case study scenario.
Food service style No 2 – Set menu /Teble
d’hote /function
(Bulk cooking/cook-chill for five day shelf
life)
You have a private function booked for Saturday
evening.
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The function is a birthday party confirmed for 60
Pax.
The tabled’dhote menu is:
The chef has asked you to prepare for his
review the following:
Kitchen workflow schedule
Standard recipe cards congruent to the menu
Mis en place list
Food order
This will be similar report/documents to the
previous style but customized to this menu.
Food service style No 3 – bulk Cooking
Operations (bulk cooking/cook freeze)
It is a Wednesday morning and the chef want to start
preparing for the upcoming functions in particular the
finger food selections so that they can be frozen down
and used for later functions.
Tonight you will be in charge of organizing 2 of the
following:
1. Arancini balls with 2 different stuffing’s (your
choice)
2. Chicken satay skewers (needs to be gluten free)
The chef has asked for 100 of each.
As per the previous task submit your report /documents
as described earlier.
Food service style No 4 festival/Event –
(bulk cooking/fresh cook)
Case study scenario
In 2 weeks’ time you have festival/event booking.
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This is for the local fun-run. You are expecting
400 people to participate.
You will be putting on a breakfast for the runners
at the end of the event.
The menu is:
Bacon and egg sandwiches
Orange juice.
Keeping mind your order quantities (Unit of
Measure). I.e. You may need to convert eaches
(EA) or single numbers to loaves or Kg where
appropriate for supplier ordering purposes.
Remember also to consider that this is an
outdoor event and additional supplies other
than food may be required.
Give careful consideration to Food Safety in
the variable outdoor temperatures. Include
this in your work schedule/plan.
Based on your previous exercises submit again
the following as described in detail earlier.
Kitchen workflow plan/schedule
Standard recipe cards congruent to the menu
Mis en place list
Food order
Dry store:
1Kg bag of black peper
3Kg of salt
1 bag of 5 kg onions
3 * 3.5 Kg tomato puree
10 Kg OF White granulated sugar
2 Kg of cocoa powder
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1 kg of mixed dry herbs
2 kg of biscuit crumbs
Cool room:
2 * 5Litre x thickened cream
1 Litre of milk
10 Kg block of butter
5 Kg lamb mince
5 Kg of chicken breast
Freezer:
1 Kg OF portioned 220 g porter house steak
Calculate your requirements and deduct the
current stock on hand to ensure you do not over
order.
Submit your order item descriptions and
quantities.
This task requires you to supervise the cooking
operations (as opposed to cooking the food
yourself). You will oversee a team of cooks, and it
will be your role to ensure the expected kitchen
outputs are met. This will require you to:
Monitor all aspects of the food production
Ensure nothing leaves the kitchen sub-
standard
Ensure work processes are productive
Maintain a smooth work flow within the
kitchen
Deal with problems or issues as they arise
Provide sound leadership within the kitchen
Supervise the clean-up and storage of food
as required
Third Party Responsibilities
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Liaise with the student and monitor and
observe them as they perform their duties
Check that the Third Party Report ‘Log
Book ‘Co-ordinate Cooking Operations’
is being completed by the third Party
Sign off that you have observed the student
prepare a range of dishes while Coordinating
Cooking Operations and provide comments if
applicable
Student Responsibilities:
Keep the Third Party Report ‘Log Book
‘Co-ordinate Cooking Operations’
accessible
Keep the Third Party informed as to task
you are performing, so that the Third Party
may observe these occurring
At least 3 points per section
Mise En Place
At least 3 points per section
Cooking Food
At least 3 points per section
Post Cooking Food
At least 3 points per section
Receiving
At least 3 points per section
Mise En Place
At least 3 points per section
Cooking Food
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16. Describe the following food production
process in a 5 star Hotel for BUFFET breakfast
service.
At least 3 points per section
Receiving
At least 3 points per section
Mise En Place
At least 3 points per section
Cooking Food
At least 3 points per section
Post Cooking Food
At least 3 points per section
Serving
17. Describe the following food production
process (Table D’hote /Function /set menu) in
a Reception Centre for Wedding service
At least 3 points per section
Post Cooking Food
At least 3 points per section
Serving
18. Describe the following food production
process in a Café for (AI Carte) lunch service.
At least 3 points per section
Receiving
At least 3 points per section
Serving
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