Vocational Placement Logbook

(SIT40521)

Student Details
Student
Name
Student
ID

Host Employer Details

Host
Company
Company
Address

ABN Website
Supervisor
Title
Supervisor
Name

Phone Email

Placement Period
Placement Placement
# Of # Of
Start Date End Date
Weeks Hours

Trinity Institute (Australia) Office use only: check ✔

Agreement

Completed document Review by Training Plan / PD

Dates
Signatures

Signed Performance
Feedback
Errors
Date
Errors Corrected

834536867.docx Page 1
Contents
Logbook Instructions......................................................................................................................................................2
PART 1............................................................................................................................................................................ 4
PART 2.......................................................................................................................................................................... 14
PART 3........................................................................................................................................................................111
Performance Review – Self-evaluation......................................................................................................................112
Performance Review – Supervisor Evaluation............................................................................................................113

Logbook Instructions

How to Complete this Logbook

1. Complete ALL details on the cover page of this Logbook. Ensure the placement start and
finish dates are correct.
2. You can complete your placement at multiple workplaces.
3. Part 1 – tick activities as you complete them during your placement, including the dates on which you
completed each activity.
4. Part 2 – as per the course requirements, you need to prepare, cook and serve menu items for a
minimum of 48 complete service periods (breakfast/lunch/dinner) for at least two of the following
different menu styles (à la carte/set menu/buffet/cyclical), as well as a mise en place list for each
service period.
Make sure to properly and correctly complete ALL logbook entries (48 in total) and have them all
signed off by your supervisor.
5. Part 3 – make sure the dates and hours are recorded. On the final day of your placement, ask the
supervisor to complete your evaluation and sign off on the final page of the logbook.
6. Once your logbook is completed and signed of by your supervisor, contact your Course Coordinator
who will guide you through the next steps of the process.

What are your Responsibilities?

Attitude and Behaviour

You will need to:
● Show enthusiasm and initiative
● Accept and complete duties assigned
● Be willing to learn
● Listen to instructions and ask questions
● Accept and act on advice given
● Ask for jobs when you have nothing to do
● Be polite, courteous, and well-mannered
● Display safe practice by abiding by the policies and procedures of the placement provider
● Avoid distracting other employees unnecessarily
● Dress appropriately to industry standards.

834536867.docx Page 2
Attendance and Punctuality
You will be expected to:
● Attend your placement during work hours based on your host company working hours
and be prepared to start your placement on time each day; take only the allocated time
for meal breaks and return promptly to your work
● Contact your workplace supervisor immediately if you are unable to attend

Confidentiality

You may be exposed to information about the business and clients that will be confidential. You
will be expected to maintain privacy by not repeating any of this information. In some cases,
employers may want you to sign a confidentiality contract. You, therefore, need to discuss with
your workplace supervisor what is considered confidential.

Entry on logbook

Please keep a record of the performed tasks that you do each day of your work. Remember to
keep your logbook up to date by recording notes each day.

Please note: as your Host Employer may not perform each of the below-listed activities, it
may not be possible for you to practice and tick off all listed units while on Vocational
Placement. Trinity Institute (Australia) acknowledges that you may not have opportunity to
tick off all units and this is allowable. Please talk to your Academic Coordinator or Trainer to
assist.

834536867.docx Page 3
 PART 1
Unit codes: Unit Name: Participate in safe food handling practices
SITXFSA006
Main aim of training: Practice your skills required to handle food safely during the storage,
preparation, display, service and disposal of food.
Elements Tick Date of Completion
Follow food safety program

Store food safely

Prepare food safely

Provide safe single use items
Maintain a clean environment
Dispose of food safely

Unit codes: Unit Name: Use food preparation equipment

SITHCCC023
Main aim of training: Practice your skills required to safely use commercial kitchen equipment to
prepare a range of different food types.
Elements Tick Date of Completion
Select food preparation equipment

Use equipment to prepare food

Clean and maintain food preparation equipment

Unit codes: Unit Name: Prepare dishes using basic methods of cookery
SITHCCC027
Main aim of training: Practice your skills required to use a range of basic cookery methods to
prepare dishes.
Elements Tick Date of Completion
Unit codes:
Select ingredients Unit Name: Prepare stocks, sauces and soups
Unit codes:
SITHCCC029 Unit Name: Prepare vegetable, fruit, egg and farinaceous
SITHCCC030
Select,
Main aimprepare dishes
and use equipment
of training: Practice your skills required to use a prepare various stocks, sauces and soups
Main aim of training: Practice
followingyour skills required
standard recipes. to prepare and cook various vegetable, fruit, egg
and
Portion and prepare ingredients
Elements farinaceous dishes following standard recipes.
Tick Date of Completion
Elements Tick Date of Completion
Select ingredients
Cook
Selectdishes
ingredients for vegetable, fruit, egg and farinaceous dishes
Select, prepare and use equipment
Presentprepare
Select, and store
anddishes
use equipment
Portion and prepare ingredients
Portion and prepare ingredients
Prepare stocks, sauces and soups
834536867.docx Page 4
Cook vegetable, fruit, egg and farinaceous dishes
Present and store stocks, sauces and soups
Present and store vegetable, fruit, egg and farinaceous dishes
 Unit codes: Unit Name: Prepare vegetarian and vegan dishes
SITHCCC031
Main aim of training: Practice your skills required to prepare and cook various vegetarian and vegan
dishes following standard recipes.

Elements Tick Date of Completion

Select ingredients for vegetarian and vegan dishes

Select, prepare and use equipment

Portion and prepare ingredients

Cook vegetarian and vegan dishes

Present and store vegetarian and vegan dishes

Unit codes: Unit Name: Prepare appetisers and salads

SITHCCC028
Main aim of training: Practice your skills required to prepare appetisers and salads following
standard recipes.

Elements Tick Date of Completion

Select ingredients

Select, prepare and use equipment

Portion and prepare ingredients

Prepare appetisers and salads

Present and store appetisers and salads

834536867.docx Page 5
 Unit codes: Unit Name: Prepare poultry dishes
SITHCCC035
Main aim of training: Practice your skills required to prepare and cook a range of poultry dishes
following standard recipes.

Elements Tick Date of Completion

Select ingredients

Select, prepare and use equipment

Portion and prepare ingredients

Cook poultry dishes

Present poultry dishes

Unit codes: Unit Name: Prepare seafood dishes

SITHCCC037
Main aim of training: Practice your skills required to prepare and cook a range of fish and shellfish
dishes following standard recipes.

Elements Tick Date of Completion

Select ingredients

Select, prepare and use equipment

Portion and prepare ingredients

Cook seafood dishes

Present fish and shellfish

834536867.docx Page 6
 Unit codes: Unit Name: Receive, store and maintain stock
SITXINV006
Main aim of training: Practice your skills required to check and take delivery of stock and
appropriately store, rotate and maintain the quality of stock items.

Elements Tick Date of Completion

Take delivery of stock

Store stock in appropriate conditions

Maintain and rotate stock

Check and dispose of spoilt stock

Unit codes: Unit Name: Produce cook-chill and cook-freeze foods

SITHCCC032
Main aim of training: Practice your skills required to safely produce bulk amounts of cook-chill and
cook-freeze foods.

Elements Tick Date of Completion

Select ingredients

Select, prepare and use equipment

Portion and prepare bulk ingredients

Cook and portion bulk food items

Chill food and store under refrigeration

Package, freeze and store cooked food

Transfer cook-chill and cook-freeze foods

834536867.docx Page 7
 Unit codes: Unit Name: Prepare meat dishes
SITHCCC036
Main aim of training: Practice your skills required to range of meat dishes following standard recipes.

Elements Tick Date of Completion

Select ingredients

Select, prepare and use equipment

Portion and prepare ingredients

Cook meat dishes

Present meat dishes

Unit codes: Unit Name: Develop recipes for special dietary

SITHKOP012 requirements
Main aim of training: Practice your skills required to develop recipes for people who have special
dietary needs for lifestyle, medical or religious reasons.

Elements Tick Date of Completion

Identify recipe requirements

Develop recipes for special diets

Cost and document special recipes

Monitor suitability of special recipes

834536867.docx Page 8
 Unit codes: Unit Name: Prepare food to meet special dietary
SITHCCC042 requirements
Main aim of training: Practice your skills required to prepare dishes for people who have special
dietary needs for lifestyle, medical or religious reasons.

Elements Tick Date of Completion

Confirm special dietary requirements and select ingredients

Prepare foods to satisfy nutritional and special dietary requirements

Present prepared food

Unit codes: Unit Name: Produce and serve food for buffets
SITHCCC038
Main aim of training: Practice your skills required to produce and present foods for buffets.

Elements Tick Date of Completion

Select ingredients

Produce and present foods for buffets

Serve, replenish and store buffet foods

Unit codes: Unit Name: Produce cakes, pastries and breads

SITHCCC041
Main aim of training: Practice your skills required to produce cakes, pastries and breads in a
commercial kitchen following standard recipes.

Elements Tick Date of Completion

Select ingredients

Select, prepare and use equipment

Portion and prepare ingredients

Cook cakes, pastries, breads

Decorate, present and store cakes, pastries and breads

834536867.docx Page 9
 Unit codes: Unit Name: Produce desserts
SITHPAT016
Main aim of training: Practice your skills required to produce hot, cold and frozen desserts following
standard and special dietary recipes.

Elements Tick Date of Completion

Select ingredients

Select, prepare and use equipment

Portion and prepare ingredients

Produce desserts and sauces

Portion, present and store desserts

Unit codes: Unit Name: Prepare and serve cheese

SITHCCC040
Main aim of training: Practice your skills required to prepare and serve cheese and cheese dishes .
Elements Tick Date of Completion
Prepare cheese for service

Cook cheese dishes

Present and store cheese

834536867.docx Page 10
 Unit codes: Unit Name: Provide service to customers
SITXCCS014
Main aim of training: Practice your skills required to communicate effectively with and provide
quality service to both internal and external customers.

Elements Tick Date of Completion

Communicate with internal and external customers

Follow defined organisational standards when delivering service

Provide service to customers

Respond to customer complaints

Provide internal feedback on customer service practices

834536867.docx Page 11
 Unit codes: Unit Name: Monitor work operations
SITXMGT004
Main aim of training: Practice your skills required to oversee and monitor the quality of day-to-day
work.

Elements Tick Date of Completion

Monitor and improve workplace operations

Plan and organise workflow

Monitor and support team members

Solve problems and make decisions

Unit codes: Unit Name: Plan cooking operations

SITHKOP013
Main aim of training: Practice your skills required to plan the production of food in commercial
kitchens

Elements Tick Date of Completion

Plan food production requirements

Organise availability of supplies and equipment

Plan kitchen operations

834536867.docx Page 12
 Unit codes: Unit Name: Work effectively as a cook
SITHCCC043
Main aim of training: Practice your skills required to work as a cook.

Elements Tick Date of Completion

Organise and prepare for food service or production

Cook and present menu items for food service or production

Complete end of shift requirements

Deal effectively with issues, problems and conflict in the kitchen

834536867.docx Page 13
 PART 2

SERVICE PERIOD 1/48

Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 14
 MISE EN PLACE LIST 1/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 15
 SERVICE PERIOD 2/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 16
 MISE EN PLACE LIST 2/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 17
 SERVICE PERIOD 3/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 18
 MISE EN PLACE LIST 3/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 19
 SERVICE PERIOD 4/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 20
 MISE EN PLACE LIST 4/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 21
 SERVICE PERIOD 5/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 22
 MISE EN PLACE LIST 5/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 23
 SERVICE PERIOD 6/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 24
 MISE EN PLACE LIST 6/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 25
 SERVICE PERIOD 7/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 26
 MISE EN PLACE LIST 7/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 27
 SERVICE PERIOD 8/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 28
 MISE EN PLACE LIST 8/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 29
 SERVICE PERIOD 9/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 30
 MISE EN PLACE LIST 9/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 31
 SERVICE PERIOD 10/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 32
 MISE EN PLACE LIST 10/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 33
 SERVICE PERIOD 11/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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 SERVICE PERIOD 21/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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 SERVICE PERIOD 28/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

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 MISE EN PLACE LIST 45/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

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 SERVICE PERIOD 46/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 104

 MISE EN PLACE LIST 46/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 105

 SERVICE PERIOD 47/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 106

 MISE EN PLACE LIST 47/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 107

 SERVICE PERIOD 48/48
Date: Start time: Finish time:

Service completed at:

Recipes prepared:

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☐
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☐ to:
☐ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☐ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures multi-task and integrate technical and other skills to respond
post-shift debrief or handover to multiple demands simultaneously
preparations for the next food service
period work professionally as part of a team and coordinate team
re-stocking activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements
planning, preparing and storing food
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☐
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:

834536867.docx Page 108

 MISE EN PLACE LIST 48/48
Dishes prepared

Ingredients Slow par Busy par Prep Prep Prep

Supervisor’s Supervisor’s
name: signature:

Supervisor’s position:

834536867.docx Page 109

Assessor determination of competency:
In making this decision on student competency for SITHCCC043 Work effectively as a cook, I have
considered the student’s established knowledge and skills as they relate to this unit of competency as
demonstrated by their ‘competent’ results in the below-listed units of competency:
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC028 Prepare appetisers and salads
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHPAT016 Produce desserts

I have also considered all items of assessment completed by the student for SITHCCC043:
 Knowledge/theory assessment
 Practical assessments conducted at Trinity’s commercial training kitchen on observation checklists
 Logbook containing evidence of student completing 48 service periods during their vocational
placement
 Vocational placement supervisor’s evaluation checklist and final placement sign-off

Declaration
By signing here, I confirm that I have considered all items mentioned above, and that the information recorded
on this form is true and accurate, and have determined that the student is:

COMPETENT NOT YET COMPETENT

Assessor’s signature

Assessor’s name

Date signed

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 PART 3
(NOTE: You only have to complete the log for 360 hours which can be any number of weeks.)

Week # Dates Hours Completed

Week 1

Week 2
Week 3
Week 4

Week 5
Week 6
Week 7

Week 8
Week 9
Week 10
Week 11
Week 12
Week 13
Week 14
Week 15
Week 16
Week 17
Week 18
Week 19

Week 20

Total Hours

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 Performance Review – Self-evaluation
This self-evaluation form is be completed by the student.

1. Write down what you consider your significant accomplishments, so far?

2. If you could have done one thing better in your work performance, what would it be and what
changes would you have made?

3. What took more time than you anticipated?

4. Did you achieve targets / goals that you proposed at the beginning of the Placement? If ‘No”, can
you specify the reasons.

5. How do you apply the skills and competencies that you have gained in the Placement in
your future job?

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 Performance Review – Supervisor Evaluation
This form is completed by the supervisor after the one-on-one evaluation meeting.
Please evaluate the performance of the student against the criteria below using the following scale:
NA = Not applicable, 1 = Very Dissatisfied, 2 = Dissatisfied, 3 = Neutral, 4 = Satisfied, 5 = Very Satisfied

Culture and Engagement NA 1 2 3 4 5

Dresses Appropriately and professionally groomed
Interacts well with staff and colleagues
Proactive and enthusiastic
Participates/Work well in a team
Communication and Interaction NA 1 2 3 4 5
Demonstrates effective verbal communication skills in English
Listens to others and responds appropriately
Exhibits a positive attitude to tasks
Work Performance and Professionalism NA 1 2 3 4 5
Punctuality
Demonstrates reliability
Provides reasonable quality work
Understands and consistently maintains confidentiality
Skills and Development NA 1 2 3 4 5
Understands and follows instructions
Takes initiative
Used skills appropriate to this Placement

Core skills for Work

Communicate for work — speaking and writing 1 2 3 4 5
The communication skills needed to get work done, including getting
messages across to others.
Communicate for work — listening and reading 1 2 3 4 5
The communication skills needed to get work done, including listening
and understanding.
Make decisions 1 2 3 4 5
The skills needed to help choose between different options and reflect on
the process and outcomes of decisions once they have been made.
Connect and work with others 1 2 3 4 5
The skills needed to cooperate and collaborate with others, including
managing own behaviour, being sensitive to the needs of others and
working as a member of a team.
Plan and organise 1 2 3 4 5
The skills needed to organise self, activities and workloads.

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 Strengths and Areas for improvement
What were the
technical strengths
of the student?

How could the

student
improve their
work
performance?

Overall Satisfaction and Outcomes:

To indicate your rating, please tick the box below

Moderately
Disappointed Not Very Extremely
Satisfied Satisfied Satisfied Satisfied

Supervisor’s Final Sign-off Student’s Name

The student has completed their placement Student’s signature
The student has NOT completed their placement Date
Reason if not completed: Supervisor’s name
Supervisor’s signature
Date
TIA Rep Name
TIA Rep signature
Date

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