Introduction to kitchen management
ASSESSMENTS AT1
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SIT - Tourism, Travel and Hospitality Training Package (Release 1.2) | |||
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UNIT CODE: SITHKOP004 SITHKOP005 | |||
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UNIT NAME: Develop menus for special dietary requirements Coordinate cooking operations | |||
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APPLICATION, UNIT DESCRIPTOR AND ASSESSMENT REQUIREMENTS OF THIS UNIT: |
SITHKOP004 Develop menus for special dietary requirements This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance. The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. SITHKOP005 Coordinate cooking operations This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods. The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers. A copy of the unit details, assessment requirements and mapping document that outlies this unit of competency and performance criteria are available on Student (T) Drive and your e-learning portal (Moodle) | ||
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AQF LEVEL 4 |
Summary Graduates at this level will have theoretical and practical knowledge and skills for specialised and/or skilled work and/or further learning. | ||
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ASSESSMENT LOCATION: |
APSI campus 200 Wellington St East Perth WA 6004 |
DATE COMMENCED: |
ASSESSMENT DUE DATE: Feasibility Check: (week 4) Completed assessment: (week 7) |
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ASSESSMENT TOOLS |
AT1: Project | ||
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Verbal questions may be asked to ensure your work is your own and represents your knowledge. If there is a concern regarding your knowledge you may be asked to resit written questions under test conditions. All assessments are to be submitted by due date and satisfactorily completed in order for competency in this unit to be demonstrated. If you believe you already have the skills and knowledge in this unit please speak to your Trainer/Assessor for possible RPL process. | |||
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ASSESSMENTS GUIDELINES: |
APSI does not accept responsibility for lost or stolen assessments. APSI reserves the right to request a copy of your original assessment at any time after you have submitted your assessment. Students MUST keep a copy of their submitted assessment or the confirmation email as a proof of submission. | ||
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LATE SUBMISSION OF ASSESSMENTS: $25 PER ASSESSMENT PER WEEK |
Your delivery plan / timetable prescribes when each assessment is due for each Unit of Competency. If you submit your assessments later than the due date you will be required to pay the stated late assessment fee at Student Services. You will receive a receipt which you must attach to the assessment before it will be marked. Assessments submitted eight weeks or longer after the due date WILL NOT BE MARKED and you will be required to re-sit the relevant unit(s). | ||
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UNIT RE-ASSESSMENT FEE: $150 PER UNIT |
If your first submission was marked Not Yet Satisfactory, you will be given the opportunity to resubmit your assessment without any fees. If after two submissions you are still deemed not yet satisfactory, you are required to pay a re-assessment fee. Those students whose participation in class is 80% or higher, and where students have shown a genuine effort to perform satisfactorily, will not be required to pay a re-assessment fee. If you are absent on the date of assessment, you are required to pay the unit re-assessment fee unless you present a valid medical certificate for the day of the assessment. Fees are payable at Student Services and you are required to produce an official receipt before your trainer will conduct the re-assessment. | ||
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UNIT RESIT FEE: $300 PER UNIT |
Competency requires demonstration of current performance; therefore assessments MUST be submitted within five (5) weeks of the Unit being completed. If you have not submitted your assessments or re-assessment, you will be deemed Not Yet Competent for that unit and will be required to re-enrol in the unit. You are also required to re-enrol in this unit if you are absent on the delivery dates of this unit. A separate timetable will be given to you upon payment of the required fees at Student Services. | ||
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ACADEMIC DISHONESTY / COLLUSION OR PLAGIARISM |
You must ensure that the evidence you submit for assessment is your own work, and/or that you acknowledge the work of others appropriately (see referencing guide). In an educational environment, cheating means to act dishonestly in an attempt to mislead the Trainer/Assessor to accept the work of others as your own work. | ||
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RESULTS AND MARKING TIME: |
Please allow at least 2 weeks for assessments to be marked by the Trainer after submission. Results and feedback on unsatisfactory assessments will be emailed to your registered email account within 3 weeks of the completion of the unit. It is your responsibility to check your results on a regular basis. You may also logon to the myWiseNET Student Portal (access via Australian Professional Skills Institute website) to check your results. | ||
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ASSESSMENT APPEAL |
Please use the Assessment Appeal Form if you are not satisfied with the assessment outcome. Refer to the Complaints and Appeals process in your student handbook. | ||
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READY FOR ASSESSMENT DECLARATION: |
I confirm that the purpose and procedures of this assessment have been clearly explained to me. I have been consulted about any special needs I might have in relation to the assessment process. The criteria to be used for this assessment have been discussed with me, as have the consequences and possible outcomes of the assessment. I have accessed and understand the general assessment information as provided by APSI. I have been given fair notice of the date, time, venue and other arrangements for this assessment. I confirm that I am ready for assessment. APSI has provided information regarding time lines for assessment while on practical placement. I declare that the following work is my own and that no part has been copied from another person or written for me, except where clearly noted on documents or work submitted. I am aware that plagiarism is a serious offence that may lead to disciplinary action by APSI. I am aware that APSI keeps all assessments once they are submitted and I must make a copy prior to submission. | ||
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AT 1: Project | |
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Assessment instructions: |
The tasks are divided into sections according to the elements within the units of competency. There are three sections in this project. The completed tasks provide evidence of competency for the performance criteria, required skills and knowledge and critical aspects for these units. (Refer to assessment matrix document for details.) The candidate is to provide a response to all tasks in each section in their own words. The candidate can source information to answer the questions from the learner guide multimedia or paper-based resource for this unit. On completion, the candidate submits all sections (online or hard copy). |
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Candidate resources required: |
To complete this assessment task you will require: · The questions response section. · Learner Guide and/or internet access |
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AT 1 Introduction to kitchen management - project | |
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Assessment instructions:
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This three part task requires you to plan for three separate services for guests and staff dining at Aria + Sol. Each menu style and service style is different. Complete all tasks. Tick all boxes on each checklist when the task has been completed. Check that all tasks are complete prior to submitting to your trainer. |
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Candidate resources required: |
To complete this assessment task you will require: · Learner Guide · internet access · Moodle access · Access to various recipes via text books, tv shows, magazines & internet · Access to professionals to check feasibility of your menus. APSI may provide you with some of the appropriate personnel. |
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You are currently employed as a Demi-Chef de Partie at Aria + Sol, the executive chef has identified you as a candidate suitable for promotion to Chef de Partie. Before your next performance appraisal and potential promotion the executive chef has requested you assist with the development of menus to demonstrate your ability to plan and cost menus for customers with special dietary needs, along with your ability to sequence and organize production of the menu. You will be involved in the development of recipes, menus and coordinating production and service for a cocktail event, table d’hote lunch and a cyclical staff buffet lunch. To complete this competently you will need a good understanding of the needs of the following dietary requirements: · Lacto-ovo vegetarian · Tree nut allergies · KOSHER · Vegan · Gluten Free · Low fat · Low sugar · Low kilojoule |
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Task For this task you are to assist the executive chef in creating a menu for a group of locally based food bloggers who write for a well-known restaurant review site. They are holding a networking event at Aria + Sol. It has been agreed that they will not pay for the food in exchange for generous social media coverage of the event and the food. The executive chef has developed 3 of the dishes on the menu along with standard recipe cards for those dishes. You will need to plan, develop the recipes and produce the fourth menu item as per the brief. The clients have requested that the dish you create is a lacto-ovo vegetarian dish and tree nut free as there is a guest who is allergic. The chef has requested that the main ingredient is sweet potato as there is currently a glut in the market and they are very well priced. He has also requested that the dish is not deep fried as there are already fried items on the menu and he would like to see a balance and variety of cookery methods. You will need to complete all tasks required to execute the production of the menu, including creating a workflow, food preparation lists and completing the ordering of all food items. Read through the below brief before attempting any part of this assessment: Menu Brief
· Menu should aim to be minimum of 80% seasonal Western Australian produce and all main components of a dish must be locally sourced to be in line with ‘buy west eat best’ certification · Ideally your menu will state where the food was sourced (region, producer, farmer, foraged etc) · The menu is to be charged at $16 per person · The food cost should not exceed 28% inclusive of GST | ||||
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1.1 |
· Research a range of products or ingredients that are available, seasonal and locally sourced · Write a draft menu – insert your draft menu below · Check any ingredients that are being used are suitable for the dietary needs of the customer |
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Function Menu - Cocktail (food restrictions – tree nut allergy) (a) Kataifi wrapped Shark Bay whiting, flour tortillas, yoghurt, cucumber, dill, roasted garlic, pickled red onion (b) Spaghetti bolognaise fries, mozzarella, parmesan, aioli (c) Masterstock Chicken bao, peanuts, cucumber, coriander, spring onion (d) insert your sweet potato lacto-ovo vegetarian creation here (not deep fried) | |||
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1.2 |
· Use the cocktail menu recipes template to cost out all the provided dishes. · Develop standard recipe cards for your creation using the template below. · Should a dish have a sub recipe (eg. A sauce) include a separate recipe card. · Recipes should be for 10 portions. · Use appropriate food item specifications (eg. Varieties of fruits, cuts of meat, sizes etc). · Cost all dishes ensuring the total cost of the menu does not exceed the given food cost of 28% inc. GST. · Calculate and state the total estimated food cost of your menu below. Show your calculations.
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Food cost ($) of the menu: | |||
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Food cost (%) of the menu: | ||||
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1.3 |
· Supply information of any processed products/ingredients used to create your menu. This is only required when a food item has undergone some form of processing, has an ingredients list and contains allergen statements on the packaging. It will assist you in identifying the allergens in each product, determine feasibility and accurately complete the anaphylaxis matrix. Either: · Provide the links to the websites for all products/ingredients on the relevant recipe cards, or · Present photos of the food labels in a word document under a heading titled as per the dish the product/ingredient is being used in. |
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1.4 |
Complete the anaphylaxis matrix for each of the dishes on your menu. The anaphylaxis matrix is provided below. · Mark any allergens present in the ingredients list on the matrix with a ‘X’ · Mark any allergens that are listed on packaging as ‘may contain traces’, ‘may be present’ or ‘processed on equipment that also processes …’ with a ‘!’ |
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1.5 |
What would be the potential health consequences for your customers if your menu does not meet their dietary needs? |
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1.6 |
Once the draft menu, recipe cards and anaphylaxis matrix are all complete you need to check the feasibility of the menu with the appropriate personnel. · Complete the feasibility checklist provided below prior to the meeting. · If any of the menu items, products or ingredients are deemed not feasible you will be required to make adjustments prior to moving on to the next tasks.
State below who you liaised with and provide their contact details if not known to APSI. Also, make notes below of any feedback you were given during your discussion. |
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Who did you liaise with? | |||
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What feedback were you given? | ||||
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1.7 |
Once the menu has been checked and is deemed feasible create the final menu. This is the menu that will be presented to your guests at the table and therefore should include the use of interesting menu descriptors and characteristics to help enhance the appeal of the dishes. Ensure you use the appropriate dietary labels (v, gf, df etc.) next to the dishes on the menu as per the anaphylaxis matrix. A menu template has been provided on below for you to use, alternatively you can create your own. |
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1.8 |
Complete the requisition form for the dish you have created for the menu. · The kitchen has a centralised store room so you need to complete the orders as per a requisition form, only ordering the amounts you need based on guest numbers · All food item specifications must be included to ensure receipt of the correct products and ingredients · Order the food using the appropriate unit measurements (KG, Litre, Each, Bunch etc) – pinches, cups, tsp is not appropriate · The requisition form template is provided on below |
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1.9 |
· State which food production systems you will be using for production of your menu · For each food production system used identify at least one item on your menu that will be prepared using that food production system |
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1.10 |
· Prepare a workflow schedule for the entire menu from beginning to end. · Workflow should identify each and every task required to be completed to execute the menu for the entire catering cycle and should include: receiving, storage of goods, preparation, cooking, post production storage, service, post service storage and clean up · Workflow should include estimated start and finish times for each task · Multitasking must be considered to increase efficiency and reduce labour costs · Workflow should identify which staff member has been assigned each task as per your roster · A workflow template is available below |
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1.11 |
· Once you have completed your workflow you will need to calculate the cost of labour and work out the labour cost percentage. · Calculate labour cost based on a rate of $25 per hour and multiplying it by the number of hours worked by both staff members · Calculate the labour cost % using the following formula : (cost of labour / revenue x 100) |
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Cost of labour ($): | ||||
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Labour cost %: | ||||
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1.12 |
· Once you have completed your workflow you will need to calculate the operational cost of the venue. The operational cost includes and covers rent, insurances, taxes, utilities and all other services. · Calculate operational cost based on a rate of $50 per hour and multiplying it by the number of hours the kitchen/venue is used. · Calculate the operational cost % using the following formula : · (operational cost / revenue x 100) |
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Operational cost ($): | ||||
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Operational cost %: | ||||
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1.13 |
· Develop TWO (2) food preparation lists for each one of your staff as per your and workflow · The prep lists should be a simple yet thorough outline of all tasks each individual staff member should complete · A food preparation list template is available below |
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1.14 |
What are three critical control points where FOOD SAFETY HAZARDS must be controlled during production? · For each CCP, identify at least one occasion specific to your menu that monitoring will be applied |
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Prior to submission complete the following checklist: Draft menu complete Fully costed standard recipe cards attached All product labels provided in a link within the recipe cards Food cost calculated Anaphylaxis matrix completed and attached Potential health risks of customer identified Menu feasibility checklist completed, checked with appropriate personnel and contact details of personnel provided Final menu card completed using interesting terminology and including dietary labels Requisition form completed and attached Food production systems identified Workflow completed and attached Labour costs calculated Operational costs calculated Food preparation lists completed (one per staff member) and attached CCPs identified | ||||
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Marking feedback and recommendations for future training/action in cases where the Learner has not satisfactorily achieved all the criteria: | ||||
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Task 2 For this task you are to create a menu for a group of Perth based Jewish legal professionals. They are holding a meeting at Aria + Sol and require a lunch menu on the day. You will also need to complete all tasks required to execute the production of the menu, including creating a food preparation list and completing the ordering of all food items. Planning should be based on 16 guests dining for lunch with a 12.30pm service for the first course. The client has requested to all food is served within one hour so they can return to their meeting. Orders will be taken at the table. Read through the below brief before attempting any part of this assessment Menu Brief · Menu is to be a three course table d’hote menu with two choices for each course (2/2/2) · Menu is to be based on meat and therefore cannot include dairy or seafood · Entree needs to offer one poultry and one vegan option and can be hot or cold · Main course needs to offer one meat option and one vegan option and both must be hot dishes. · Dessert needs to offer one hot dessert and one cold vegan dessert. · The clients will only break for 1 hour so all food items need to be quick to serve · Lunch will be 16 guests · The customers are mostly male and the average age is 48 years old. Therefore the menu should be filling, reasonably healthy and classical · Menu must be seasonal and should use local produce where possible. · The dietary request is that the menu is completely kosher. · The menu is to be charged at $55 per person · The food cost should not exceed 25% inclusive of GST · The C.O.G’s should be as follows for each menu items; A cost of $1.13 per serve has been allocated for a bread course. The cost of each entrée should not exceed $2.72 per serve. The cost of each main course should not exceed $5.22 per serve. The cost of each dessert should not exceed $2.27 per serve. | ||||||||||||||||||
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2.1 |
· Research a range of products or ingredients that are available, seasonal and locally sourced · Write a draft menu – insert your draft menu below · Check any ingredients that are being used are suitable for the dietary needs of the customer |
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Menu Entrée Option 1 (poultry) -or- Option 2 (vegan) Main course Option 1 (red meat) -or- Option 2 (vegan) Dessert Option 1 (hot) -or- Option 2 (cold)(vegan) | |||||||||||||||||
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2.2 |
· Create standard recipe cards for each of your menu items · Standard recipe card templates are available below. · Should a dish have a sub recipe (eg. A sauce) include a separate recipe card · Recipes should be for 10 portions · Use appropriate food item specifications (eg. Varieties of fruits, cuts of meat, sizes etc) · Cost all dishes ensuring the total cost of the menu does not exceed the expected cost of goods (COGs) · Calculate and state the total estimated cost of each dish on your menu |
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2.3 |
· Supply information of any processed products/ingredients used to create your menu. This is only required when a food item has undergone some form of processing, has an ingredients list and contains allergen statements on the packaging. It will assist you in identifying the allergens in each product, determine feasibility and accurately complete the anaphylaxis matrix. Either: · Provide the links to the websites for all products/ingredients on the relevant recipe cards, or
When selecting ingredients for this menu you will need to go to https://www.ka.org.au/ to check suitability of the ingredients |
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2.4 |
What would be the potential health consequences for your customers if your menu does not meet their dietary needs? |
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2.5 |
Once the draft menu and recipe cards are all complete and all items have been checked on the KA website you need to check the feasibility of the menu with the appropriate personnel. · Complete the feasibility checklist provided below prior to the meeting. · If any of the menu items, products or ingredients are deemed not feasible you will be required to make adjustments prior to moving on to the next tasks. State below who you liaised with and provide their contact details if not known to APSI. Also, make notes below of any feedback you were given during your discussion. |
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Who did you liaise with? | |||||||||||||||||
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What feedback were you given? | ||||||||||||||||||
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2.6 |
Once the menu has been checked and is deemed feasible create the final menu. This is the menu that will be presented to your guests at the table and therefore should include the use of interesting menu descriptors and characteristics to help enhance the appeal of the dishes. Ensure you use the appropriate dietary labels next to the dishes on the menu as per the anaphylaxis matrix. A menu template has been provided below for you to use, alternatively you can create your own. |
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2.7 |
Check the appeal and popularity of the menu items. Present the menu to 5 of your colleagues and take orders for the menu items, a template has been provided below. · Ask relevant questions about why selections have/haven’t been made. |
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State below any unpopular menu items. | |||||||||||||||||
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Explain any adjustments you would make to future menus according to your survey results. | ||||||||||||||||||
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2.8 |
Complete the requisition forms for each of the vegan dishes you have created · The kitchen has a centralised store room so you need to complete the orders as per a requisition form, only ordering the amounts you need based on guest numbers · All food item specifications must be included to ensure receipt of the correct products and ingredients · Order the food using the appropriate unit measurements (KG, Litre, Each, Bunch etc) – pinches, cups, tsp is not appropriate · The requisition form template is available below · Complete one requisition for each of the vegan dishes you have created |
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2.9 |
· State which food production systems you will be using for production of your menu · For each food production system used identify at least one item on your menu that will be prepared using that food production system |
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2.10 |
· Develop individual food preparation lists for each one of your vegan dishes. · The prep list should be a simple yet thorough outline of all tasks that should be completed for each dish. · Food preparation list templates are available below |
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2.11 |
What are three critical control points where food safety hazards must be controlled during production? · For each CCP, identify at least one occasion specific to your menu that monitoring will be applied |
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Prior to submission complete the following checklist: Draft menu complete Fully costed standard recipe cards attached Food cost calculated All product labels provided either in a link within the recipe cards All food items checked at https://www.ka.org.au/ for suitability Potential health risks of customer identified Menu feasibility checked and contact details of personnel provided Final menu card completed using interesting terminology and including dietary labels Menu popularity survey completed and attached Requisition forms completed (one per vegan dish) and attached Food production systems identified Food preparation lists completed (one per vegan dish) and attached CCPs identified | ||||||||||||||||||
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Marking feedback and recommendations for future training/action in cases where the Learner has not satisfactorily achieved all the criteria: | ||||||||||||||||||
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Task 3 For this task you are required to develop and produce a lunch for Aria + Sol’s weekly team building meeting for 15 staff members. The lunch will be buffet service and should include one hot item and one hot accompaniment. The management have confidentially expressed concerns about the staffs health and well-being as some are overweight/obese and they have requested that lunch is completely gluten free, low fat (no more than 10g), low sugar (no more than 8g) & low kilo-joule (no more than 1800kj) providing the staff with a healthy lunch to help maintain stable energy and focus during working hours to help increase productivity. The combination of dishes must also include elements from all 5 food groups as listed in the Australian Dietary Guidelines to ensure balance of ingredients & nutrients. Any animal proteins used in the menu should be limited to 60g per serve of raw product. As the staff are from various multicultural backgrounds they have requested that where possible one of the daily menus is a showcase of a dish from your own cultural background. Lunch is to be served at 12pm prompt. The cost of goods for staff meals must not exceed $2 per head total food cost. The executive chef has requested you create 4 menus for a four week cycle before your next performance appraisal. Chef has requested that one of the menus uses chicken thigh for the hot dish and rice is the accompaniment. You will also need to complete all tasks required to execute the production of the menu, including creating a food preparation list for yourself and completing the ordering of all food items. Planning should be based on sales of 10 of each item and the food will need to ready and displayed by no later than 12pm. Read through the below brief before attempting any part of this assessment: Menu Brief
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3.1 |
· Research a range of products or ingredients that are available · Write a draft menu – insert your draft menu below · Check any ingredients that are being used are suitable for the dietary needs of the customer · Look at http://heas.health.vic.gov.au/healthy-choices/guidelines for a guide to ingredients which are suitable or should be avoided. |
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Menu Staff buffet lunches
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3.2 |
· Create standard recipe cards for all of your menu items Standard recipe card templates are available below. Create a new ‘page’ for each daily menu · Recipes should yield 10 portions. · Should a dish have a sub recipe (eg. A sauce) include a separate recipe card · Use appropriate food item specifications (eg. Varieties of fruits, cuts of meat, sizes etc) · Recipes should include any packaging required to present the food · Cost all dishes ensuring the total cost of the menu does not exceed the given budget. IT IS HIGHLY RECOMMENDED YOU DO NOT COST THE DISHES PRIOR TO COMPLETING TASKS 3.3 & 3.4 · Calculate and state the total estimated food cost of your menu |
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3.3 |
You will need to test your recipe for week 1. It will be assessed by a tool available at http://heas.health.vic.gov.au/ designed by Australian health and medical professionals. Your recipes must be classified green in the traffic light system once assessed. Go to 1. Click Go to FoodChecker. 2. Click ‘get started’ 3. Sign in or create a login 4. Click ‘get started’ 5. Under the heading ‘RECIPE’ click ‘start’ 6. Complete recipe name field 7. Complete number of serves field (this is the same as number of portions from the SRC) 8. Click ‘add more ingredients’ 9. Enter the ingredient and select the most appropriate available option 10. Enter the amount (QTY) of the ingredient 11. Enter the unit 12. Repeat steps 8-11 until all ingredients have been added 13. Once all ingredients are added, use a snipping tool to screen shot the page. Save as ‘my recipe’. Embed the saved screen shot below. 14. click ‘finish recipe assessment’ 15. Use a snipping tool to screen shot the page. Save as ‘my assessment result’. Embed the saved screen shot below. 16. Click on ‘save assessment’ 17. Click on ‘save’ 18. If your recipe is not classified green you will need to edit the recipe until it is green. Each assessment MUST be saved. 19. Once completed, use a snipping tool to screen shot the page. Save as ‘my assessments’. This is to demonstrate your ability to respond to advice of health professionals and adjust recipes accordingly. Embed the saved screen shot below. |
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Embed ‘my recipe’ snip below |
Embed ‘my assessment result’ snip below |
Embed ‘my assessments’ snip below | ||||||||||||||||||
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If applicable, explain below any changes you made to your recipe to meet the dietary goals. | |||||||||||||||||||||
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3.4 |
Supply dietary and nutritional information of each dish for the week one menu. Go to http://www.foodstandards.gov.au/industry/npc/Pages/Legal-agreement-and-terms-of-use.aspx 1. Click ‘I agree’ 2. Click on the ‘enter a new recipe’ text box, enter the name of your recipe and click ‘continue’ 3. Click add ingredient, insert the name of the ingredient into the text box, select the most suitable option and click ‘select’ 4. Add the ingredient quantity in the text box and select the correct unit of measurement and click add 5. Repeat steps 3 & 4 until all ingredients have been added 6. Click ‘create NIP’ 7. Complete the ‘serve size’ text box and ‘serves per package’ text box 8. Click ‘create’ 9. Click ‘download PDF’ 10. Save as ‘BUFFET NIP (Hot Dish)’ & ‘BUFFET NIP (Hot accompaniment)’ |
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Embed the NIPs here | ||||||||||||||||||||
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3.5 |
What would be the potential health consequences for your customers if your menu does not meet their dietary needs? |
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3.6 |
Complete the diet matrix for each of the dishes on each menu. The diet matrix is available below. Place a tick in each box where your dish is appropriate for the diet listed’ |
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3.7 |
Once the draft menu, recipe cards and anaphylaxis matrix are all complete you need to check the feasibility of the menu with the appropriate personnel. This person will be an allied health professional. · Complete the feasibility checklist provided below prior to the meeting. · If any of the menu items, products or ingredients are deemed not feasible you will be required to make adjustments prior to moving on to the next tasks. State below who you liaised with and provide their contact details if not known to APSI. Also, make notes below of any feedback you were given during your discussion. |
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Who did you liaise with? | ||||||||||||||||||||
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What feedback were you given? | |||||||||||||||||||||
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3.8 |
· State which food production systems you will be using for production of your menu · For each food production system used identify at least one item on your menu that will be prepared using that food production system |
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3.9 |
· Develop an individual food preparation list for yourself. The prep list should be a simple yet thorough outline of all tasks each individual staff member should complete · Prepare a prep list for the menu for week 1 · All food preparation list templates are available below |
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3.10 |
· Complete the requisition form for the menu for week 1 · The kitchen has a centralised store room so you need to complete the orders as per a requisition form, only ordering the amounts you need based on guest numbers · All food item specifications must be included to ensure receipt of the correct products and ingredients · Order the food using the appropriate unit measurements (KG, Litre, Each, Bunch etc) – pinches, cups, tsp is not appropriate · An order form template is available below |
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3.11 |
What are three critical control points where food safety hazards must be controlled during production of your week 1 menu? · For each CCP, identify at least one occasion specific to your menu that monitoring will be applied |
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Prior to submission complete the following checklist: Draft menu complete Fully costed standard recipe cards attached COG’s calculated Week 1 recipe assessed at http://heas.health.vic.gov.au/ and screen shots embedded NIP labels provided and attached as separate individual PDF documents labelled according to menu items Potential health risks of customer identified Diet matrix completed and attached Menu feasibility checked and contact details of personnel provided Food production systems identified Food preparation list completed and attached Order form completed and attached CCPs identified | |||||||||||||||||||||
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Marking feedback and recommendations for future training/action in cases where the Learner has not satisfactorily achieved all the criteria: | |||||||||||||||||||||
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