SITHKOP005 Coordinate Cooking Operations Practical Project

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SITHKOP005 Coordinate Cooking Operations

Assessment Tool 3 of 5: Practical project

Part B – Supervision in industry - logbook

Assessment Tool: Supervision in industry - logbook

Purpose

This unit of competency requires that you “supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts)…”. This Assessment Tool is for the purpose of recording your supervision of food production processes during 12 complete service periods during your vocational placement. Part of your supervision will be to monitor and report on the quality of the kitchen outputs (what is being produced) under your supervision.

Location

Your supervision of food production processes will take place during your vocational placement at the workplace(s) arranged for you.

Resources supplied by your assessor

Documents other than this Assessment Tool

None

Physical resources

The workplace(s) will be supplying all the physical resources you need for this Assessment Tool.

Resources you will need to provide

Computer and internet access

Pen to make rough on-the-job notes of what occurred during supervision at your workplace (but your completed Assessment Tool will need to be typed using a word-processing application).

How to submit this Assessment Tool

What?

· An electronic copy of this Assessment Tool: SITHKOP005_[Your Name]_Supervision in industry_Logbook_submission1 (if your first attempt, submission2 if your second etc.)

· The document MUST be named correctly

· Remember to fill in the cover sheet before submission.

When?

Your assessor will advise when this Assessment Tool is due.

Where?

Upload the document to the submission link for Assessment Tool 3B of 5 in Moodle.

You MUST keep the original.

What you must do to achieve Satisfactory for this Assessment

You must provide evidence of having supervised food production processes for 12 complete service periods. This evidence is in the form of a Logbook in which you record what you did when you supervised during the service periods.

Part A – Instructions to student

Download this document. Place the copy somewhere safe on your computer as you will need to type in your responses after each of 12 service periods.

Read these instructions carefully. Read the Marking criteria at the end of the document: SITHKOP005_AT3C of 5_ Quality outputs report. Remember that the Marking criteria for all 3 Parts of AT3 of 5 is together at the end of AT3C of 5.

You will be attending vocational placement. During 12 of the service periods at your workplace you need to supervise the food production processes. What this supervision involves for you will depend upon the workplace. Depending on your workplace this may mean you supervise other staff in 1 section of a larger kitchen, or, lead the team of the entire kitchen in smaller establishments.
You will need to demonstrate certain skills involved in supervision. Your supervisor needs to be made aware of what you are required to do. Print out a copy of the 2 Parts of this document titled: Part B - Information to workplace supervisor and Part C - Example of Logbook entry for 1 service period and give this to your supervisor at your vocational placement. This will give your supervisor information about this Assessment Tool.

The supervision must be for the 12 complete service periods. A service period is defined as: – a period in which there are distinct types of meals/beverages being served such as breakfast, lunch, dinner, high tea, supper. The start or finish of a service period is usually defined by a change in menu offering and a difference in tasks performed.

A shift worked may incorporate 1 or more service periods. For example, if you worked from 6.00am to 2.00pm, during this 8 hour shift, there would be 2 distinct service periods of 6.00am to 9.00am for breakfast and 11.00am – 2.00pm for lunch.

For the purposes of this Logbook, you may need to record multiple service periods during the same shift. Use 1 Logbook entry for each service period.

At each service period make rough notes about what you did during supervision to help refresh your memory after service.

After each of the 12 service periods type your answers to the questions about supervision and monitoring into Sections 1.0 and 2.0 of this document: Part E - Logbook. Use only black or blue typed text. Hand-written answers will not be accepted. The boxes will expand as you type in your responses.

The Part C - Example of Logbook entry for 1 service period below will guide you as to the type of responses required and the amount of detail that you are required to record against each question/item. This example is for guidance only; your experience will be different.

Print out the pages of the Logbook you have completed after each service period and have your supervisor confirm that what is recorded is what happened during supervision by signing each of the 12 service period entries in Section 3.0 of the Logbook.

Your supervisor(s) must also sign and complete the details in Part D – Signature log.

You MUST NOT make any additional entries to Sections 1.0 and 2.0 of your Logbook entry after the supervisor has signed Section 3.0 of the printed document.
When you have completed your Logbook entries for all 12 service periods and had Section 3.0 signed for each complete service period by your supervisor, put all the pages in the correct order.

Complete the cover sheet and sign the declaration of authenticity. Your submission will be rejected unless both of these are completed. Rejection may mean a delay in your submission and the imposition of a late fee which must be paid before your work will be marked.

Scan your completed document and save it as: SITHKOP005_[Your Name]_Supervision in industry_Logbook_submission1 (if your first attempt, submission2 if your second etc.)

Check that the document contains all the pages, that they are legible and are the correct way up.

Submit the pdf file (of the scanned document) to your assessor by uploading the document to the submission link for Assessment Tool 3B of 5 in Moodle.

You MUST keep the original of this document somewhere safe.

IMPORTANT NOTE

The tasks that you do during each service period of supervision will vary. If you cannot complete a response next to every question in the Logbook for a single service period, leave it blank.

Do not make up information as the Logbook entry must be verified with your workplace supervisor.

If you are finding that you are not getting the opportunity to demonstrate the skills required during vocational placement, it is your responsibility to speak to the workplace supervisor and/or your assessor to ensure that you are given the opportunity. You MUST be able to evidence demonstrating ALL of the skills listed in the Logbook (and you may need some occasions to practise each skill).

For example: if your vocational placement cannot provide you with the opportunity to coordinate cooking operations for 2 of the following, you must tell your assessor.

Please use 1 Logbook entry for each service period. You must have 12 complete service periods/ Logbook entries signed by your supervisor.

Part B – Information to workplace supervisor

1.0 Introduction

For the unit of competency SITHKOP005 Coordinate cooking operations the student is required to supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of 12 complete service periods.

A service period is defined as a period of service in which there are distinct types of meals/beverages being served such as breakfast, lunch, dinner, high tea, supper. The start or finish of a service period is usually defined by a change in menu offering and a difference in tasks performed.

2.0 What is this Assessment Tool about?

This Assessment Tool for SITHKOP005 requires the student to document evidence of having the following skills as part of that supervision and monitoring for 12 complete service periods.

We ask that you provide the opportunity and resources to allow the student to demonstrate these skills:

Coordinated cooking operations using at least 2 of the following food production systems:
bulk cooking
cook chill for extended life
cook chill for five-day shelf life
cook freeze
fresh cook.
Coordinated those cooking operations within commercial time constraints

Demonstrated the ability to complete various tasks as outlined in the unit’s assessment requirements (Elements and Performance Criteria) – these are listed in the rows of the Logbook or can be accessed at: https://training.gov.au/Training/Details/SITHKOP005
Monitored the quality of kitchen outputs under their supervision
Reported on the quality of kitchen outputs under their supervision
Calculated and ordered food supplies for at least 4 of the following food service styles:
à la carte
buffet
set menu
table d’ hôte
bulk cooking operations
functions and events
festivals

(the student will need to be shown how to place an order for food during the 12 supervisory service periods and given the opportunity to make 4 pretend purchases (covering 4 of the food service styles) based on the calculations they have made about the food needed for the service periods they are supervising)

developed 12 kitchen workflow schedules
developed 12 mise en place lists: and
developed 12 food preparation lists.

(the student will need to be provided with templates of these documents as used by your organisation)

3.0 What do you need to do?

You can assist the student to demonstrate the above requirements and provide evidence of having done so in the following ways:

The student will be completing a Logbook entry after each complete service period. This Logbook entry documents the tasks they did during supervision by recording their responses to a list of questions/statements about their supervision and monitoring.

The student needs to supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum 12 service periods. You will therefore be asked to sign 12 Logbooks entries.

Please complete Part D - Signature log which records your contact details and signature as a supervisor for this logbook.

Read the example of a completed Logbook entry (Part C - Example of Logbook entry for 1 service period) that has been provided to you by the student along with these instructions. The skills that the student needs to demonstrate are set out in section 2.0 above and in the rows of the Logbook entry, e.g. For item 3 to answer ‘What staff did you supervise?’, the student needs to be able to name the staff member(s) that they supervised.
Read through the questions and responses in Sections 1.0 and 2.0 of the Logbook entries shown to you by the student when they complete their own examples from their supervision during work in Part E - Logbook.
Overall, the student needs to demonstrate that they have performed every task listed in the rows of the Logbook at least once. They do not have to perform every task (on every row) in every service period.
Read the declaration in Section 3.0 of the Logbook. If you can verify that the student did in fact undertake the activities described in the Logbook entry as documented, sign at the end of the declaration. You will need to sign 12 Logbook entries.
If you are not able to verify that the student did in fact undertake the activities described, provide a written comment below the signature box as to why you are unable to provide verification. You may also draw a line through any information in the Logbook entry which you did not observe or are unable to verify (and initial the deletion) before signing the amended version of the Logbook entry.

Your observations of the student’s performance and verification of the activities undertaken is critical information for the assessor to make a judgement about whether the student can satisfactorily demonstrate the skills required. You are not acting as the assessor; merely providing verification of information, and information from your observations as an expert, about what the student can and cannot do. The assessor will be the one making the assessment judgement.

Once the student has submitted this Logbook the assessor will contact you to verify the information that the student has recorded in the Logbook entries and to discuss the student’s performance.

The assessor may also attend at the workplace for the purpose of observing the student’s performance related to supervision and monitoring first-hand.

Arrangements for either of the 2 contacts above will be made by the assessor.

The assessor will then finalise the student’s assessment taking into account:

what the student has recorded in the Logbook;
your verification of the Logbook entries as being true and correct;
the documents the student has submitted (evidence of ordering and planning documents);
what the assessor has themselves observed; and
the comments you have made during their discussion with you about the student’s performance

Part C – Example of Logbook entry for 1 service period

(for student guidance)

Note: Each service period requires 1 Logbook entry.

Service period for supervision	2
Student name	John Lee
Name of organisation	Watermark Hotel
Type of organisation	Restaurant ☐ Café ☐ Hotel ☒ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☒ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	9:00am	To:	2:00pm
Time during which you supervised	From:	9:00am	To:	2:00pm

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?	Pastry section
2	Describe the main tasks allocated during this period.	The Pâtissier (Michel) asked me to supervise the preparation and plating of 3 cold desserts.
3	Which staff did you supervise?	I prepared the desserts with the help of an Apprentice Chef (Li). At service time I supervised Michel to plate the cold desserts. Michel prepared the hot desserts for service I supervised all the plating at service time (with Michel helping me).
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration. Over the 12 service periods you will need to take each factor into account at least once.	☒ Meal quantities required ☒ Menu items ☒ Portion control ☒ Timeframe ☒ Type of food to be prepared Type of food to be prepared The Pâtissier told me to prepare sufficient cold desserts as per the menu for 2 days’ lunch and dinner service. Timeframe This needed to be done by 1 pm today because the dishes would be needed for this lunch service as well as lunch tomorrow and 2 dinners. Menu items The menu listed the cold desserts as: Tiramisu, an Italian Cheesecake with raspberries and candied lemon and a trio of gelato. Gelato on menu says: ask for the day’s flavours. Asked Michel what flavours should be made. He said I could decide 2 but 1 had to be crème brûlée flavour. Meal quantities required I was advised there were bookings for 30 for lunch each day and 60 and 50 for dinner. Total 170. There are also 4 hot desserts on the menu but the weather has been extremely warm so cold desserts are selling better. The desserts keep well in the fridge. I estimated we would need minimum 24 of each for each service period. If this is used up by tomorrow morning more can be made before tomorrow’s lunch service. Michel confirmed my estimates. Portion control I then looked at the SRCs to find out the quantity of food each Recipe would make and how many portions each recipe would make. Portion control for the Tiramisu was done by having each as an individual serving. For the gelato I will need to use the correct scoop size for serving (scoops come in different sizes) and for the Cheesecake I need to use the correct size baking tin and cut each into 8 pieces of equal size.
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement. Over the 12 service periods you will need to show consideration of each factor at least once.	☐ Customer requirements ☒ Special customer requests ☐ Special dietary requirements There was to be a VIP customer (a regular) coming in for the dinner service whose favourite gelato is the crème brûlée flavour so this needs to be made as 1 of the 3 ice creams.
6	How many portions were to be prepared for service?	24 Tiramisu (individual portions) 2 Italian cheesecakes (12 portions each) 3 X 2l ice cream 3 different flavours of 24 portions of each flavour)
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?	SRCs for: Sponge cake Tiramisu Chantilly cream Italian Cheesecake Raspberry coulis Candied lemon slices Gelato Tuile biscuits
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.	Tiramisu: · Sponge · Assembled dessert · Chocolate filigree work · Chantilly cream Italian Cheesecake · Cheesecake · Raspberry coulis · Candied lemon Trio of gelato · Ice cream 3 flavours) o crème brûlée o fig and pistachio o mocha · Rolled tuile biscuits (wafers)
9	Which type of food production system did you select for the cooking of these dishes/menu items? Over the 12 service periods you will need to coordinate kitchen operations for at least 2 of the systems listed.	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☒ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven	Blast chiller Although a blast chiller is used the production system is not Cook Chill or Cook Freeze because the items will not be reheated to 71˚C. The blast chiller will just cool the prepared foods quickly to speed up production and ensure food safety.
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised? You need to have prepared 12 workflow schedules, 1 for each of the 12 service periods during which you supervised. See AT4 of 5 for requirements of this task.	☒ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule SITHKOP005_John Lee_SP2_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself? You need to have prepared 12 mise en place plans/job checklists, 1 for each of the 12 service periods during which you supervised. See AT4 of 5 for requirements of this task.	☒ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist SITHKOP005_AT4of5_John Lee_SP2_jobs checklist
13	Did you prepare a food preparation list? You need to have prepared 12 food preparation lists, 1 for each of the 12 service periods during which you supervised. See AT4 of 5 for requirements of this task.	☒ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list SITHKOP005_AT4of5_John Lee_SP2_food prep list
14	What food supplies were required by your section for the service period? You need to have prepared 12 BAS, 1 for each of the 12 service periods during which you supervised. See AT4 of 5 for requirements of this task.	☒ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS SITHKOP005_AT4of5_John Lee_SP2_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have? You need to have prepared 12 BAS, 1 for each of the 12 service periods during which you supervised, with additional information about the stock on hand. On the BAS make a separate column headed ‘Available’ (to the right of your totals of ingredients needed) and in this column record what is on hand from stores.	☒ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column. SITHKOP005_AT4of5_John Lee_SP2_BAS
Ordering
16	Did you order or purchase additional stock? You need to have ‘placed’ an order for stock (at least 1 ingredient) at least once. Since you are required to ‘place’ 4 orders in AT5 of 5, you can use the same evidence here, i.e. the 4 orders you provided for AT5 of 5 will tick off this item here.	☒ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number] SITHKOP005_AT5of5_John Lee_sub1
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?	Yes, I briefed Li and explained the work for the period – number of portions, which dishes, which items needed to be made for each dish, what the order of preparation would be (Jobs checklist) and what items I would do and he was to do. Provided Standard Recipe Cards and advised how many of Recipe to make. Li to do ice creams, chocolate filigree and Raspberry coulis. I would do Italian Cheesecake, Tiramisu sponge and fill cakes and make candied lemon slices. We would do wafers together as bit tricky to get thin and roll while hot.
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.	I could see that Li was struggling with the preparation of the chocolate filigree, so I took over that while he prepared the Raspberry coulis and the candied lemon slices. Then when he finished the coulis and the lemons were cooking I asked Li to help me with filigree and showed him some better techniques.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions	Before service time, I drew some quick sketches of the way that Michel had explained he wanted things plated on the whiteboard so we would both plate consistently. I spoke with Michel and we organised which dishes would be plated first and who would do what. I would plate Tiramisu and Cheesecake first while Michel started hot desserts then I would get plates ready for hot desserts and help Michel plate those. I would check all dishes and Michel would plate the ice cream at the last minute while I put up the hot dishes at the Pass. I allocated where each of us was to work, organised for the cold and hot plates to be ready, checked all the garnishes were set out and that all equipment was ready e.g. jug of boiling water to dip knife into before cutting cheesecake.
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision. There are more than 2 examples on the right – you only need to provide 2 examples.	Tested and recorded cool room temperature Tested blast chiller before use and that temperature of <5 ˚C reached quickly for ice creams and Cheesecake Asked Li to make sure cheesecake not left to cool on bench – straight into blast chiller once cooked. Watched to see he did this Observed Li as he checked use by and best before dates on all labelled ingredients Inspected fresh produce for quality Checked Li was using old stock first (FIFO) Checked Li washed hands appropriately and kept bench clean, especially after handling and using eggs Ensured egg custard for ice cream brought to 71°C (measured with thermometer) to kill any Salmonella (sugar prevented too much coagulation, just thickening) by asking Li to ensure this and then double-checking myself Ensured Safe eggs (pasteurised) taken from cool room to make Tiramisu. Individual portions small enough to chill quickly in cool room. Instructed that Tiramisu be kept in cool room- individual ones only removed for service. Instructed Michel to return Cheesecake to cool room if > 5 minutes between dessert orders.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision. There are more than 2 examples on the right – you only need to provide 2 examples.	Asked Michel to put Tiramisu and Cheesecake in cool room away from fresh produce such as meat, fish chicken etc. Also away from strong smelling items. Stored in labelled airtight containers. Tiramisu – use in 3 days and Cheesecake use within 2 weeks. Checked: · Leftover raspberries stored in separate container and labelled. Paper towel in bottom to collect any moisture. · Raspberry sauce labelled with use-by date of 3 days’ time · Candied lemon stored in jar in dry stores (as may crystallise in cool room). Labelled use-by 6 months · Ice creams stored in separate containers in freezer, each labelled with type and use-by date of 6 months
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.	The first plate of gelato had a white serviette, not black so I asked Michel to change it. He also had 3 wafers on it and no spoon so I instructed 2 wafers and a teaspoon instead. One of the ice creams was messy in that it was dripping down the outside of the glass and I instructed Michel that the standard was absolutely no drips so he plated the dish into new glasses.
23	Did you conduct a debriefing at the end of the service period? What did you cover?	Summarised how many portions of each dessert sold in total. Gave an overall comment about the quality of each dish. Made a mention of the 2 adjustments that needed to be made. Commented on how Li performed in preparation /cooking period and how he improved with chocolate filigree once I showed him a couple of tips. Noted the customer for whom we had made special crème brûlée gelato had sent in a thank you and compliment (which is to be passed on to Li when he is next on shift).
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring. There are more than 2 examples on the right – you only need to provide 2 examples.	Watched that Li correctly tempered the chocolate for the filigree by cooling and testing cracking quality. Looked at the consistency of the egg custard before it was frozen for the ice cream to ensure it was sufficiently thick. Tasted the ice cream flavours at custard stage and increased 2 of the flavours because I am aware that they will be weaker when frozen. Checked the Cheesecake was sufficiently cooked when time was up before refrigerating. Checked the size of the tuiles Li was making and rolling into wafers to see that they were not too small or big nor too thick. Monitored Li setting the controls on the blast chiller. After the ice cream was frozen checked to see that the consistency was not too soft nor too icy. Looked at the quality of the raspberries early in production to ensure there were sufficient good ones because these can sometimes be very poor. Checked that Li was cutting lemons at the right thickness for candied lemons and that they were not colouring when cooking.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5. Over the 12 service periods you will need to show consideration of each factor at least once.	☒ customer feedback ☒ feedback from kitchen staff ☒ formal audits against organisational standards ☒ taste tests ☒ visual inspection of presentation Customer feedback No negative feedback that any dish was different from description on menu. All recipes followed. Feedback from kitchen staff Chef at the Pass said that the first gelato sent out was missing the tuile wafers. Just forgot to put them on and rectified immediately.
26	Did you ensure that the food items were of consistent quality?	☒ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☒ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu
		Tiramisu	Italian Cheesecake with raspberries and candied lemon	Trio of gelato
Quality indicator	Appearance and visual appeal		Square white plate with smear of raspberry coulis across centre third of plate. 1/12 of cake wedge at 9pm with point at centre. Pile of fresh raspberries tall in very centre. Dried raspberries scattered at outside edge of cake. 3 slices of candied lemon flat on plate touching each other.	Long rectangular white plate with black serviette folded as rectangle in centre of plate. Each scoop of gelato in a separate shot glass. Long handled teaspoon and 2 rolled wafers laid at 45˚ to shot glass with spoon at end. Serviette and glasses must be absolutely clean
	Colour		Very strong reds, white of cheesecake and yellow glassy appearance of lemon	Creamy and subtle – natural – no brighter than golden colour of rolled wafers
	Moisture content	Should stand alone and not bulge in centre but not be rubbery or too firm or chewy	Both sides of cut to look fresh. Shave if looks dry	N/A
	Mouth feel and eating properties	Must be melt in the mouth and light with denser sponge – not soggy	Light but with a creamy smooth feel that has body. Candied lemon should be chewy and sharp and sweet Not dry.	Melt in the mouth – not icy or grainy - creamy
	Plate presentation	Enough cocoa dust to make out shapes on plate and darken top of dessert. Dust can go to edge of plate in 1 or 2 spots but not all edges	Centre 1/3 only. Plate to be very clean otherwise Fresh raspberries must be perfect and piled high in centre.	Serviette and glasses must be absolutely clean Must not be melted when placed in glass or will run down sides
	Portion size	Individual mould turned out	1/12 of 30cm diameter cake	3 x 80ml scoops
	Shape	Cylinder – make taller with garnish	Wedge-shape on rectangular stripe of coulis	Scoops to be as rounded as possible especially on top side
	Taste	Sufficient espresso liqueur to balance mascarpone cream: not too sweet	Rich cheese flavour cut by the raspberries and lemon	Flavours to be fresh and sweet – strong enough to be identifiable with eyes closed but limited aftertaste
	Texture	Soft, fresh	Soft, fresh	Creamy, dense, not grainy

Part D – Signature log

Student

You MUST obtain the signatures and details of ALL supervisors who witnessed you performing the tasks required in this Assessment Tool.

Workplace supervisor(s)

The workplace supervisors MUST supply samples of their signatures below. Signatures not supplied below may lead to this Assessment Tool being disregarded by the assessor.

Student name

Name of establishment

Student number

Type of establishment

Restaurant o Cafe o Bar o Hotel o

Catering Company o

Contact details for establishment

Address of establishment

No.	Full name of supervisor	Job title in establishment	Signature of supervisor	Contact details for supervisor
Example	Florence Nightingale	Restaurant Manager	Florence Nightingale	Ph: 0426 752 311 (call between 3pm and 4pm only)
1
2
3

Part E – Logbook

Each service period is 1 Logbook entry

Service period for supervision	1
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

· I agree to participate in a discussion about the student’s performance during these sessions of supervision with the student’s assessor for the purposes of providing verification or clarification of my observations of tasks relating to the skills I observed.

· I also agree, if requested by the assessor, to facilitate the assessor’s attendance at the workplace during attendance by the student on vocational placement for the purposes of the assessor observing the student’s performance first-hand.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	2
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	3
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	4
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	5
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	6
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	7
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	8
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	9
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food dishes were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	10
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	11
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Service period for supervision	12
Student name
Name of organisation
Type of organisation	Restaurant ☐ Café ☐ Hotel ☐ Catering Company ☐ Institution ☐ Other ☐ – please specify:
Type of food service style for this period of supervision	☐ A la carte ☐ Buffet ☐ Set menu ☐ Table d’hôte ☐ Bulk cooking operations ☐ Functions and events ☐ Festivals
Time of service period	From:	To:
Time during which you supervised	From:	To:

	Question /statement relating to your supervision activity	Describe what you did during your supervision. Only complete information against those activities which are relevant to what YOU did during the service period completed.
1.0 Supervision of food production processes
1	What section(s) of the kitchen did you supervise?
2	Describe the main tasks allocated during this period.
3	Which staff did you supervise?
Planning
4	How did you determine what food items and how many portions were to be prepared for by your section? Which of the factors at right did you take into consideration when determining food production requirements? Check those that were relevant and then you MUST describe briefly how you specifically took these factors into consideration.	☐ Meal quantities required ☐ Menu items ☐ Portion control ☐ Timeframe ☐ Type of food to be prepared
5	During the planning of the food items/dishes under your supervision which of these special requirements did you consider? Briefly describe the requirement.	☐ Customer requirements ☐ Special customer requests ☐ Special dietary requirements
6	How many portions were to be prepared for service?
7	What standard recipes did you use and/or provide to the staff as being relevant to the production of the food under your supervision?
8	List all the dishes and food items that you supervised in production – include garnishes, sauces etc.
9	Which type of food production system did you select for the cooking of these dishes/menu items?	☐ Bulk cooking ☐ Cook chill for extended life ☐ Cook chill for five-day shelf life ☐ Cook freeze ☐ Fresh cook Note: if more than 1 for all items, specify which items were covered under which category
10	What special equipment did you use, if any, to use while coordinating this system of production? List any pieces of equipment that are unique to a special food production system e.g. blast chiller, tumble chiller, kettle, retherm oven
11	Did you prepare a workflow schedule for the section (or kitchen if a very small venue) in which your supervised?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_ SP[service period number]_workflow schedule
12	Did you prepare a mise en place plan or Jobs checklist for yourself?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_jobs checklist
13	Did you prepare a food preparation list?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_food prep list
14	What food supplies were required by your section for the service period?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS
15	Did you check stores for availability and quantity of stocks, what supplies did the workplace have?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT4of5_[Your name]_SP[service period number]_BAS This will be the same file as item 14, with an added column.
Ordering
16	Did you order or purchase additional stock?	☐ yes ☐ no Make a note here of the name of your file: SITHKOP005_AT5of5_[Your name]_sub[number]
Coordinating kitchen operations
17	Did you conduct a briefing at the beginning of the service period and if so, what happened during the briefing? What items did you cover? What tasks did you delegate? To whom?
18	How did you adjust the workflow to maximise teamwork and efficiency? Give at least 1 example of your actions.
19	What did you do to coordinate the team to enable smooth workflow and minimise delays? Give at least 1 example of your actions
Supervising to ensure food safety
20	What did you do as part of your supervision to ensure food safety during the preparation and service of the food? Give at least 2 examples of actions you took as part of your supervision.
21	What did you do to supervise the safe storage of food, either prior to service after preparation or after service? Give at least 2 examples of actions you took as part of your supervision.
22	Provide 1 example of what you instructed to the staff under your supervision to do, to adjust the food item/dish so that it met quality requirements and organisational standards. This example can be from any stage of food preparation, cooking or presentation.
23	Did you conduct a debriefing at the end of the service period? What did you cover?
2.0 Monitoring to ensure quality of food items
24	Describe something you monitored during the preparation or cooking of the dishes to ensure that the item would be up to organisational standard. Give at least 2 examples of observations you made as part of your monitoring.
25	In checking that the dishes/items matched the recipes and menu descriptions which of the following did you consider? Select the factors that you considered from the list at right. If you selected customer feedback or feedback from kitchen staff, briefly describe what it was. For the other 3 factors you do not have to provide a description as those factors are covered by item 27 below and Task 3C of 5.	☐ customer feedback ☐ feedback from kitchen staff ☐ formal audits against organisational standards ☐ taste tests ☐ visual inspection of presentation
26	Did you ensure that the food items were of consistent quality?	☐ yes ☐ no
27	Complete the table below (Table for Item 27) for a maximum of 3 dishes or food items that you monitored for consistent quality and that they met organisational standards. That is, describe the dishes/items in terms of what was expected as per the organisational standard. This evidences that you knew what the organisational standard was in order to monitor quality. You will need to use this information about the organisational standard to report on the quality of outputs in AT3C of 5. The 3 food items may be separate dishes or parts of a dish e.g. Steamed rice, Quiche Lorraine, tuna in Salad Niçoise or Aioli, Steamed perch with Asian greens, Black Forest Torte
28	Did you conduct a final check on the food items/dishes before they were stored, served or despatched (as is relevant to your items)?	☐ yes ☐ no

Table for Item 27 – describing organisational standard according to quality indicators

		Dish/item from the menu

Quality indicator	Appearance and visual appeal
	Colour
	Moisture content
	Mouth feel and eating properties
	Plate presentation
	Portion size
	Shape
	Taste
	Texture

3.0 Signature of your supervisor

Name of supervisor

Declaration and signature of supervisor

By signing this section of the Logbook I am declaring:

· I was the student’s line manager or supervisor during the session of vocational placement in which the student supervised the food production process as described in the Logbook entry above.

· The student supervised the food production process in that area of the kitchen as described in section 1.1 of the Logbook entry above.

· The student supervised the staff as described in section 1.2 of the Logbook entry above.

· In undertaking that supervision, the student performed the activities as described in the Logbook entry above.

· The student coordinated cooking operations within commercial time constraints; and

· The student monitored the quality of kitchen outputs as described in the responses

· I can verify the above because I observed the student undertaking the activities as described in the entry in the Logbook.

Signature of supervisor:

Date signed:

Please comment if you are unable to sign this Logbook in accordance with the declaration. If you make alterations, please initial.

Marking criteria

The marking criteria for this Part of the Assessment Tool is located at the end of Assessment Tool AT3C of 5.

You will receive a single Result sheet for your work on AT3 of 5, which combines all 3 Tasks 3A, 3B and 3C.

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