Assignment Task:
Task:
About the practical placement 1.
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Get Help Now!This log is to be used to document the instances when you will supervise within ft commercial time constraints for food production processes and monito food production processes r and report on the quality outputs for a minimum of twelve complete service periods (shifts). y of kitchen 2• This can be completed as a part of a WBT placement in hospitality establishments and food production can cooked foods. be for any type of cuisine and food service style. It could cover Asian cookery, patisserie products and bulk-3• The 12 service periods you need to complete must include at least 2 of processes: the following food production • bulk cooking • cook chill for extended life • cook chill for five day shelf life • cook freeze • fresh cook
Instructions
4. For each service period you must develop: • a food production list • a workflow plan • a mise en place plan • a supply check list (4 service periods) • a food order (4 service periods) 5. You must use the following templates: • Food Production List (Appendix A) • Mise-en-place Plan (Appendix B) • Workflow Plan (Appendix C) • Supplies Check List (Appendix D) • Food Order (Appendix E)
6. Along with your plans documents, you must also submit copies of the recipes you have received from your workplace supervisor.
7. You must complete each service detail and task outlined in each of the log book.
8. You must record each instance in the Activity Sheets provided in this log book, and clearly number and date the sheet.
9. In addition to the above documentation, you must provide calculation of food requirements and food orders for 4 of the 12 instances, which must cover 4 of the following service styles: • a la carte • buffet • set menu • table (note • bulk cooking operations • functions and events • festivals
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