List specific whs considerations template workflow

Practical Service Instances Log Book

SITHCCC020
Work Effectively As a Cook

Instructions
● This log shall be used to document full service periods.

● When the student transfers to another workplace or completes the total number of required service instances, the declaration(s) at the end of the log book need to be completed by the workplace supervisor and the student.

Whilst some service periods may be repetitive in service and/or menu style you need to provide the following details:

5. List specific storage requirements to minimise spoilage and wastage (template “Workflow” and Log book).

6. List specific WHS Considerations (template “Workflow”).

SITHCCC020 Mapping Guide

3.1. Complete end of shift procedures according to organisational practices.	Log book template “Workflow”

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups

RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com

171 Sydney Road,Coburg-3058 SITHCCC020 Work effectively as a cook Version 1.4 Jan 2021

	Sign each benchmark achieved at the end of all services

Reading skills ● Interprets and follows a range of organisational procedures and work schedules.
● Develops and reviews work schedules ● Follow work schedules effectively throughout preparation, service, and end of shift duties. ● Completes administration and reporting requirements relevant to
● Evaluates dishes and makes adjustments to ensure quality products
Communication skills

171 Sydney Road,Coburg-3058 SITHCCC020 Work effectively as a cook Version 1.4 Jan 2021

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups

●

Date

occasion)	A la carte Set Menu table d’hôteBuffet Cyclical
	A la carte Set Menu table d’hôteBuffet Cyclical
		Appetisers and salads
		Meat, poultry and game
	Pastries, cakes & yeast goods

cook and serve menu items according to menu type and service style, using appropriate cookery methods

identify and use appropriate commercial equipment safely and hygienically to produce menu items.

RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com

171 Sydney Road,Coburg-3058 SITHCCC020 Work effectively as a cook Version 1.4 Jan 2021

Student’s signature

	Date

Standard Recipe Card

Commodities

Item
Bacon	Grilled	60g	$12	$0.60
				$0.30
Sourdough	sliced			$0.60



			Portion Cost	$ 1.50

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups


TIME	Task (Description) and Priority

9:02am	Fried eggs


10:11am	Serve

		Tea towels

	Post Service De-Brief

171 Sydney Road,Coburg-3058 SITHCCC020 Work effectively as a cook Version 1.4 Jan 2021

		Shift Start Time		Shift End Time


Food Service style (Please tick the exact style)
Food types (Please tick the exact food type)		Appetisers and salads
		Meat, poultry and game

Vegetables, fruit, eggs and farinaceous products

Adjustments made for Special

cook and serve menu items according to menu type and service style, using appropriate cookery methods

identify and use appropriate commercial equipment safely and hygienically to produce menu items.

follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team

members.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups

Portion size:

Method:

Warm and serve the croissant with jam


Equipment used	Oven


	Satisfactory
Did the student successfully demonstrate evidence of their ability to do the following?	Yes

cook and serve menu items according to menu type and service style, using appropriate cookery methods

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups

RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com

or hand over session.

Date

171 Sydney Road,Coburg-3058 SITHCCC020 Work effectively as a cook Version 1.4 Jan 2021

Commodities

Item
Ham	Slice	$10	$0.30
Cheese			$0.10
		$2	$2

		Total Cost	$ 12
		Total Cost

Workplace Service Period


Food Service style (Please tick the exact style)	A la carte Set Menu table d’hôteBuffet Cyclical

		Meat, poultry and game
	Pastries, cakes & yeast goods

	Croissant served with ham and melted cheese.
Equipment used

Did the student successfully demonstrate evidence of their ability to do the following?	Yes

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups

RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com

complete end of shift procedures including storage of food items, cleaning of work areas and participate in debrief

or hand over session.

RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com

171 Sydney Road,Coburg-3058 SITHCCC020 Work effectively as a cook Version 1.4 Jan 2021

Reference source: