SITHCCC027 Assessment Task 2
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Deakin University *
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Course
BSBSUS201
Subject
Industrial Engineering
Date
Dec 6, 2023
Type
docx
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13
Uploaded by minh0109
Blue Lotus College
Unit Code: SITHCCC027
Student Name
Student ID
Unit Name
SITHCCC027 - Prepare dishes using basic methods of cookery
Practical Date
Submission Date
Student Declaration
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he criteria used for this assessment has been discussed with me,
as have the consequences and possible outcomes of this assessment.
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Project task:
“My Kitchen” Restaurant is located in Ballarat Victoria. The restaurant is popular with
locals and tourist as it offers fresh, locally sourced products at a competitive price. You
are working as Head chef.
The restaurant’s menu covers a broad spectrum of cuisines. They further want to add
some new on their menu. They have provided you with the following information
regarding the new dishes:
New dishes to be included in the menu.
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Blue Lotus College
Unit Code: SITHCCC027
Major food types to be used.
Cookery methods and complete mise en place activities for each dish.
Standard recipes.
Major food types to be
used
Dishes
Cooking method
Dairy Products
Vegetables
Dry Goods
Frozen Goods
Fruit
Meat
Poultry
Vegetables
Seafood
Vegetables
The restaurant owner wants you to develop a production plan for these dishes. The
purpose of preparing the production plan is to ensure that the preparation processes for
the recipes are consistent.
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Blue Lotus College
Unit Code: SITHCCC027
Task: Develop a Production Plan
This task requires you to prepare a production plan.
The purpose of this task is to assess your ability to select and prepare ingredients,
equipment, cookery and food storage methods.
To prepare the ‘Production Plan’, you need to complete ingredients and equipment lists
and a workflow chart, for the given dishes, before commencing your mise en place and
cooking.
You must develop a “Production Plan” using the provided below. If you do not understand
any part, ask your assessor/trainer.
To develop a production plan, you need to complete the following parts:
Part A:
Select ingredients
This part requires you to confirm the quantity and serving requirements from the food
preparation list and standard recipes with your trainer/assessor.
Considering the information given in the recipes, you are then required to calculate
ingredient amounts.
Note: You must adjust the quantity of the ingredients considering the number of ‘serves’
you are cooking and minimise wastage by selecting the right quantity of ingredients.
Part B:
Select equipment
Part B requires you to select the equipment required to prepare the dishes listed in the
case study.
For each of the dish to be prepared, you need to:
•
Select the type of equipment suitable for requirements.
•
Document the safety measures to operate them.
Part C:
Workflow Plan
Part C requires you to prepare a workflow plan for the dishes listed in the case study.
This part requires you demonstrate your:
Planning and organising skills to efficiently sequence the stages of food
preparation and production.
Self-management skills to manage own speed, timing and productivity.
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Locate information in food preparation lists and standard recipes to determine
food preparation requirements.
When writing a plan for each dish; keep in mind to include the following:
Production step
Cooking times and temperatures.
Cooking method
Food storage methods
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Unit Code: SITHCCC027
Task 1: Develop a Production Plan
Templates for Part A:
Template: Select ingredients the given dishes
Dishes to be prepared
Dishes
Number of
serves
Ingredients required
Quantity
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Unit Code: SITHCCC027
Templates for Part B:
Template: Select equipment required to prepare the dishes
Equipment required to prepare the dishes
Dishes to be
prepared
Equipment required
Safety measures
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Unit Code: SITHCCC027
Part C: Workflow Plan:
(Note: You are required to identify in your workflow plan; production steps, cooking times and
temperatures, appropriate cooking methods and food storage methods to be used to demonstrate
your planning and organising skills)
Dishes to be
prepared
Production step
Cooking times
and
temperatures.
Cooking
method
Food
storage
methods
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Unit Code: SITHCCC027
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