Co-ordinate Cooking Operations - Australia Assignments

STUDENT LOGBOOK
(SITHKOP005 -Co-ordinate Cooking Operations)
Student Name:
Student ID:
Date of Submission:

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 3 of 83

Work Placement (IWP)
Agreement

Student Name:

Student id:

Host Employer Name:

Host Contact Details:

Acacia Institute Contact
Person:

Start and Finish Date of
Work Placement:

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 4 of 83

INTRODUCTION:
This Agreement is required to be completed for any organised Work Placement undertaken by a student
as part of a course within Acacia Institute. All parties (Acacia Institute, Student, and Host Agency) must
sign this agreement to initiate this approved work placement agreement. This agreement is required
where the work placement:
– Is directly related to the course of study being undertaken by the student
– managed and organised by Acacia Institute Institute
– undertaken under the supervision of a host Agency
PURPOSE OF THE AGREEMENT:
This work placement agreement sets out the responsibilities of Acacia Institute staff, employers and
students for programs delivered by Acacia Institute. This agreement must be completed and signed by all
parties prior to the commencement of any work placement arrangement.

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 5 of 83

STUDENT RESPONSIBILITIES

BEFORE THE PLACEMENT

1. Be aware of the information in this agreement and IWP Student Logbook.
2. Participate in the work placement selection process used by Acacia Institute and the host Agency.
3. Provide accurate and timely information where requested to satisfy any host Agency or legislation
requirements prior to commencing a work placement.
4. Advise Acacia Institute of any medical or other factors that may adversely affect personal health and safety or
the health and safety of others while on placement.
5. Ensure all learning requirements while on placement are understood.
6. Understand all conditions of employment while on placement (inc. duration, hours, and uniforms etc.)
7. Provide required Police checks as required by the Host Agency.

DURING THE PLACEMENT

1. Participate in an induction on the first day of the placement or as required.
2. Follow the host Agency rules and follow all reasonable instructions of the employer and their staff.
3. Attend the Workplace on designated days and at required times.
4. Wear appropriate uniforms or clothing as discussed within the induction process
5. Be punctual, courteous and act in a manner appropriate to a workplace. For example, telephone the employer
if you are going to be absent, preferably in advance, otherwise as early as possible.
6. Complete any assessment requirements set by Acacia Institute trainers/ assessors, including gathering
evidence of competence using the IWP Student Logbook.
7. Comply with all legislative requirements of the host Agency. Such requirements may include occupational
health and safety matters, maintaining commercial confidentiality or privacy of personal information.
8. Comply with all Work health and safety policies and legislation, including wearing protective clothing and using
safety equipment as directed by the Agency or their staff.
9. Take reasonable care to protect your own health and safety and the health and safety of others in the
workplace. This includes not consuming alcohol or drugs, which may constitute a risk to personal safety or the
safety of others.
10. Report all incidents and accidents to the Agency and Acacia Institute as soon as possible after the event. A
Critical incident form must be completed to document this, as well as any other reporting requirements of the
employer.

AFTER THE PLACEMENT

1. Complete an evaluation form for the placement if requested to do so by Acacia Institute or Agency.
2. Write a letter of thanks to the Agency for hosting the placement.

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 6 of 83

DEFINITIONS OF TERMS WITHIN THIS AGREEMENT:

Practical Placement:	Any structured workplace learning that is part of a written agreement between a training organisation (Acacia Institute) and an employer/host organisation. It includes work observation, work experience and other forms of workplace learning.
Host Agency:	Workplace providing practical placement activity
Workplace Supervisor	Employee or owner of host organisation identified as contact person for student and College.
Practical Placement Agreement:	Written agreement signed by student, host Agency and College to specify hours of placement and activate insurance cover.
Work placement Coordinator & Academic Supervisor:	Acacia Institute staff member who has the responsibility for coordinating, conducting and monitoring of assessment of the student’s academic performance and compliance with the particular course or program.

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 7 of 83

HOST EMPLOYER RESPONSIBILITIES

BEFORE THE PLACEMENT

1. In consultation with the Acacia Institute contact person (Work placement Coordinator & Academic Supervisor),
participate in an appropriate process for selecting students for placement.
2. Plan for the student’s time in the workplace, including discussing the learning needs of the student with the
Acacia Institute contact person.
3. Notify the Acacia Institute contact person of any significant risks, restrictions or legislative requirements
imposed in the workplace so that Acacia Institute can determine the appropriateness of the workplace for Work
Placement purposes.
4. Complete and return to Acacia Institute a signed Work Placement Agreement for each student that will be
conducting Work Placement within the host Agency’s workplace.
5. Students must not use their own vehicle to transport clients at any time. Students must be notified of insurance
arrangements for using agency vehicles.
6. Allocate a Work Placement supervisor that the student undertaking work placement will report to.
7. Certify on the agreement that the workplace holds its own relevant public liability insurance cover. Please also
list the company with which cover is maintained.

DURING THE PLACEMENT

1. Ensure that the student receives an appropriate induction into the workplace, including tour of premises,
introduction to work colleagues, identification, and explanation of all WHS requirements, confirmation of
hours, duties, and reporting procedures
2. Provide supervised training and relevant learning experiences as discussed with Acacia Institute teacher and
contained in the student’s learning plan.
3. Provide a safe working environment where the student is:
a. Adequately supervised by the employer and their staff;
b. Fully informed of the risks associated with the work environment;
c. Safeguarded from injury or risks to health as employees are under relevant Work Health and Safety
legislation including provision of protective clothing and safety equipment as needed.
4. Participate in the training and assessment processes as required and directed by Acacia Institute trainers and
assessors. This will involve providing support and guidance in the development of specific skills and
knowledge and providing support in the assessment process.
5. Allow Acacia Institute trainer / assessors access to the student in the work environment as required and
ensure that students can contact their College representative if necessary.
6. Provide the student with ongoing feedback and complete any assessments of the student where these have
been negotiated with College staff.
7. Ensure that students participating in work placements are not subjected to any form of sexual harassment,
victimization or discrimination, in accordance with equal opportunity and anti-discrimination acts and other
similar legislation, and at common law. This includes agreeing that students will not be used to replace a paid
or striking worker or be used to any advantage in industrial disputes.
8. Report all incidents/accidents immediately to the Acacia Institute contact person. Complete an incident report
for each incident/accident on the Critical Incident form provided by Acacia Institute.
9. Verify all hours the student completes as part of the Work Placement via a student’s Work Placement Log and
monitor their attendance as required.

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 8 of 83

AFTER THE PLACEMENT

1. Complete an evaluation of the work placement program to provide Acacia Institute with feedback on the Work
Placement program and the student’s outcomes.

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 9 of 83

ACACIA INSTITUTE RESPONSIBILITIES

BEFORE THE PLACEMENT

1. Provide equal opportunity to all students in accessing placements and provide for reasonable adjustment
where necessary.
2. Make contact with host Agencies and negotiate the work placement program, including the student
selection process and the type of training placed students will undertake.
3. Discuss student safety with the host Agency and ensure that a student is not placed in a work situation
where there are:
• General unacceptable workplace risks or working conditions.
• Identified WHS risks or issues
• Specific unacceptable risks or hazards due to the student’s age, maturity, ability, disability or medical
condition.
4. Advise the host Agency in writing of any relevant medical or other factors that may affect the student’s
health and safety or the health and safety of others while on placement.
5. Ensure that both the Agency and student (and if applicable, parent/guardian) have a copy of, and fully
understand, the work placement support materials and the approved work placement agreement.
6. Ensure a work placement agreement is completed, signed, and held at Acacia Institute Prior to the
student starting their placement. The Agency and student should also be given copies.
7. Make sure the student has fulfilled any industry specific requirements, for example police checks.
8. Ensure that the host Agency certifies that they have their own public liability insurance and lists the
insurance company responsible for the cover in the agreement.
9. Ensure the students are covered by the college’s insurance policy professional indemnity/public
liability/personal accident.
10.Assist the student to prepare for the placement, ensuring a full understanding of the work placement
requirements is understood.
11.Provide the Agency and student with the contact details of a suitable contact person from Acacia
Institute.
12.Provide all required documentation to students and Agencies such as Agreements, Work Placement logs,
and any other required documentation to support the work placement.

DURING THE PLACEMENT

1.Make regular contact with the host Agency and student during the placement to monitor progress and
provide support as required. This may include developing the employer’s capacity to coach and train the
student.
2.Visit the workplace to monitor the student’s progression and working conditions. Assessments will also be
conducted to confirm student progress.
3. If Acacia Institute contact person is made aware of any accident or incident they are required to ensure
that the student and employer complete a Critical incident form for the accident or incident that occurs
within the workplace during the Work Placement.
4.Terminate the program immediately if there is any concern that the student’s physical or emotional health
and safety is placed at risk.

AFTER THE PLACEMENT

1. Provide the employer with an evaluation form or other method of giving feedback on the work placement
program and send a letter or call the employer to thank them for hosting the student.
2. Keep an accurate record of the work placements and make sure that this is kept in student file as evidence.

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 10 of 83

GENERAL INFORMATION

TERMINATION

1. This agreement may be terminated immediately where any party (student, host employer or College staff)
feels any party is being placed in a position of unreasonable risk or danger.
2. Where the employer or student believe the placement has become untenable for any reason, they should
contact the Acacia Institute contact person and seek further advice.
3. Termination must be communicated verbally to each party immediately upon its occurrence, followed up
by notice in writing to each party giving the reasons for the termination.
4. Where appropriate options such as replacing students or workplaces may be possible and shall be
determined by Acacia Institute on a case-by-case basis.

PUBLIC LIABILITY AND ACCIDENT INSURANCE

Public (general) liability provides cover for any injuries to third parties or damage to property belonging to
others caused by the negligent actions of RTO and/or RTO representatives.
Acacia Institute
Public liability insurance will generally extend to cover the College where it is held legally liable for injury or
property damage to a third party that results from the activities of groups working on behalf of College,
including students on College-approved work placements. While the student is participating in the work
placement program they are covered by the school’s personal accident and public liability/Professional
Indemnity insurance policies.
Acacia Institute has a current public liability or protection and indemnity insurance policy. Details of this policy
are:
Policy Holder name: Acacia Institute
Insurance Type: Public Liability $20 Million
Insurance Company: BizCover
Policy Number: BIZ059527BUS

MISCELLANEOUS DUTIES & RESPONSIBLITIES

• Academic Progress Monitoring
• Ensure the Host agency understand the Easy guide to ESOS available at
https://internationaleducation.gov.au/Regulatory-Information/Education-Services-for-Overseas
Students-ESOS-Legislative
Framework/ESOSQuickInformation/ESOSEasyGuide/Pages/ESOSEasyGuide.aspx

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 11 of 83

Grievance Procedures
If a complaint arises during the Industry Work Placement, the procedures outlined in Acacia Institute
Complaints / Grievances and Appeals Policy & Procedure will be adhered to. In the field placement
context, the following steps should be followed:
• In the first instance it is best if any complaint can be resolved through an informal process of
discussion between the student and the supervisor.
• If this is not successful, then the college Work placement Coordinator & Academic Supervisor must be
informed as soon as possible.
• The issue can then be formally discussed at a joint meeting between the three parties to the
placement for the purpose of resolving the situation.
• If the complaint is still not resolved the student may be required to leave this placement and may be
placed elsewhere depending on the situation.
• Acacia Institute complaints appeals policy and procedures will apply if the student still feels that s/he
has a grievance.
Assessment Process
The work placement assessment complies with the requirements of the SIT30816 Certificate III/
SIT40516 Certificate IV in Commercial Cookery work on the job component of training and assessment.
The assessment process is designed to provide an opportunity to demonstrate that the students have
achieved the essential knowledge and skills required for the competencies they are learning in the Work
Placement. A range of methods are used to ensure a holistic assessment.
Assessment
The workplace assessment requires the students to practically demonstrate how they are using
the essential skills and knowledge in their work activities. This can be done through the
completion of practical tasks and during their supervision meetings when students will engage
in more detailed discussion relating to the knowledge, attitude and aptitude that underlie
competency in the assessment tasks. The IWP assessment will be assessed by the Work
placement supervisor who will observe and note their progress in the check lists provided in the
IWP Student Logbook.
Induction Process for Workplace Supervisor
• Supervisor will organise a pre-placement meeting with students to discuss their duration, dates
& times of placements as well as the general orientation of the organization.
• Pre-Placement meeting checklist must be completed by the supervisor at the same time.
• Supervisor will participate in at least two monitoring visits conducted by the college assessor.
• Supervisor will provide feedback to the college assessor on the progress of the student during
the placement
• IWP Weekly timesheet must be signed by the supervisor daily
• Supervisor will monitor the student’s progress and assess their work on regular basis and will
provide necessary assistance to help students achieving their targets

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 12 of 83

Acacia Institute WORK PLACEMENT AGREEMENT
COURSE INFORMATION
Course/Qualification:	CERTIFICATE III IN COMMERCIAL COOKERY
Course Code:	SIT30816
STUDENT INFORMATION
Student’s Name:
Student’s Phone No:
Student Email:
Medical Conditions or Special requirements:
Student Emergency Contact:
HOST EMPLOYER INFORMATION
Employer Name:
Employer’s Address:
Employer Email:
Contact Person at Workplace:
Contact Phone No. at Workplace:
COLLEGE INFORMATION
Contact Person at College for Employer and Student:
Contact at College Phone No.:
Contact at College Email:
PLACEMENT STRUCTURE
Length / Dates of Placement:	10 weeks.
Hours of Work:	200
Location of Placement:
Tasks to be performed:	Please Refer to the IWP Student Logbook for detail Information
Special Conditions (e.g. safety):

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 13 of 83

DECLARATION

Acacia Institute Representative:
I, ……………………………………………………………………………on behalf of Acacia Institute agree that we will be
responsible for:
finding placements
being the main point of contact between the student, host employer and the Acacia Institute
providing support during the placement to both student and the host employer
liaising with host employers, explaining the procedures and processes related to practical placement
provide ongoing support to the host employer/workplace supervisor if required
ensure that the host employer and the student have clear expectations about the skills and competencies
which the student is expected to gain in the workplace and that the student will be given the opportunity
to acquire these skills and competencies
preparing students for the practical placement
prepare the student to be aware of Work health & safety and hygiene rules and regulations and training
relevant to the workplace before commencing their placement
ensure the student and the workplace supervisors are aware of the assessment procedures and the timing
of the assessment
ensuring that the student understands his/her rights and responsibilities
ensuring that the student knows what to do in case of lateness at work, absence and/or an accident, and is
aware of strategies to deal with problems which may arise, and who to contact in a crisis
visiting the student during the placement
organizing for the assessment of the student to take place where appropriate and
Being available to be the first point of contact if any issues arise and ensure that all correct procedures are
followed.
I have read and understand my responsibilities under this Work Placement Agreement and Acacia Institute
approves the work placement outlined above.
For and on behalf of Acacia Institute:
Authorised Acacia Institute representative Signature:
Name and Title:
Signed: Date:

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 14 of 83

Student:
I, …………………………………………………………, agree to take part in this Practical Placement Learning Arrangement and
to:
carry out all reasonable and lawful directions of the employer and perform my work to the best of my ability
comply with all reasonable workplace rules and requirements governing safety and behavior
attend at the workplace on each day at the agreed time
inform both my Host employer and the Acacia Institute co-coordinator of Practical Placements as soon as
possible if I am unable to attend work
promptly inform the employer of any accident, injury or incident that may occur
Dress appropriately for the workplace.
I have read and understand my responsibilities under this Work Placement Agreement.
Student Signature: Date:
Witnessed by:
Print Name:
Host Employer:
I certify that this organisation holds a current public liability insurance policy with:
……………………………………………………
I certify that the organisation will appoint a supervisor for the student’s placements.
I have read and understand the host employer’s responsibilities under this agreement.
I understand that the student will not be paid or given a reward of any description for work performed
during the placement and will not be used to replace a paid or striking worker or be used to my advantage in
industrial disputes.
I agree to accept the above student on work placement and to plan an appropriate program for his/her
placement. All reasonable precautions and supervision will be taken in the workplace to ensure the health,
safety and welfare of the student in a non-discriminatory and harassment free working environment. I will
notify the college in the case of student illness, accident, inappropriate behavior or any unexplained absence.
I understand the requirements of Practical Placement. I will ensure that required planning, induction,
supervision and safe systems of work are provided for the students to maintain a safe and healthy practical
placement at all times.
I shall consider and take into account the competency, maturity and physical capabilities of the student in
relation to all activities he or she will undertake. The student’s program of activities will be planned and
carried out with these considerations in mind
I understand that the student will be visited or telephoned by a teacher/staff member during the placement
and that the student will not be involved with any tasks prohibited by insurance or legislation. The work
placement provider, Acacia Institute, the student may cancel the work placement at any time without notice.
I shall permit access to the workplace and contact with the training co-coordinator or their representative at
any reasonable time during the Practical Placement period.
I shall ensure that the Practical Placement arrangement is not used as a substitute for the employment of
employees and/or the payment of appropriate wages.
I shall consult with the co-coordinator in charge of Practical Placement if I consider it necessary to terminate
the arrangement before the specified time.
Host Employer Signature:
Name and Title: Date:
To be completed by all supervisors/managers involved in observation of students

Document No: AI-SIT-LB	SITCCC020 Work effectively as a cook – Logbook	Version 1
Modified on:16.06.2021	Modified by: S. Randhawa	Review: June 2022
© Acacia Institute \| RTOID: 45640 CRICOS: 03875B	Page 15 of 83

Number of Weeks	Establishment	Supervisor Name and Title Signature & Initials	Date Responsible for student
1	From: To:
2	From: To:
3	From: To:
4	From: To:
5	From: To:
6	From: To:
7	From: To:
8	From: To:
9	From: To:
10	From: To:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
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Contents
Overview: Assessment Tasks – Part A 4
Overview: Assessment Tasks – Part B 5
Overview: Assessment Tasks – Part C 6
Part A – Twelve service instances 7
Part B – Twelve food production instances 20
Appendix 1: Service Instance Reference Checklist 118
Appendix 2: Industry Benchmark Employability Skills 119
Appendix 3: Workplace Performance Observation Checklist 121
Appendix 4: Employer/Workplace Supervisor Declaration 123
Appendix 5: Student Declaration 124
Appendix 6: Weekly Timesheets 125
Appendix 7: Commercial Kitchen Resource List 130
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STUDENT INSTRUCTIONS TO COMPLETE THE LOGBOOK:
Introduction:
As part of the assessment process for the unit of competency, SITHKOP005 Coordinate Cooking Operations, you
must complete a total of 48 hours in the workplace with a host organisation.
This logbook shall be used to document the relevant information for twelve (12) instances* as per the assessment
requirements for this unit of competency.
Each instance represents one (1) service period in the workplace. Each instance shall be no less than a period of four
(4) hours.
You are required to complete a total of five instances (5 service periods) per week. This means you MUST complete a
total number of twenty (20) hours in the workplace each week.
At the start and end of each instance (service period) you are to report the hours you have worked on a timesheet
template and ensure your supervisor signs and dates each instance.
When providing information to demonstrate your understanding of the work tasks (i.e., assessment requirements
for this unit), you must ensure you use correct technical industry language otherwise the logbook will be returned to
you to complete correctly.
You have been provided with a series of templates to complete correctly as well. Instructions will be provided to you
for how to complete each one correctly. See Overview: Assessment Tasks section).
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
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Overview: Assessment Tasks – Part A
For twelve (12) service instances, for three recipes ONLY per service instance, you are required to complete the
following work tasks in the context of the job role you have been assigned which is in line with the qualification you
are enrolled in, i.e., SIT12516 Certificate IV in Commercial Cookery:
● Coordinate the processes required in the production of quality food in a commercial kitchen
● Use all relevant commercial kitchen resources (see Appendix 7)
● Complete the Service Instance Food Production Sheet for each service instance (there are forty to
complete)
● Complete the Service Instance Reference Checklist (see Appendix 1) – Date each service instance and place
a tick (√) in each relevant box.
● On the completion of service instances ask your Workplace Supervisor to sign and date in the space
provided. You will also need to sign and date the form in the space provided.
● Complete the Industry Benchmark Employability Skills form (Appendix 2) – Your Workplace Supervisor and
you must both complete this form.
● Employer/ Workplace Supervisor Declaration (see Appendix 4).
● Student Declaration (see Appendix 5)
● Weekly Timesheets (see Appendix 6).
Areas to consider for monitoring and reporting purposes include,
● taste testing
● visual inspection of final food presentation
● in-house formal audits against organisational standards
● customer and staff feedback.
Food production requirements to consider:
● menu items
● standard recipes
● meal quantities required
● customer requirements
● service style/ cuisine type
● portion control
● special customer requests
● customer dietary requirements
● time constraints
● organisational standards
NB. Documentation and templates have been provided for you to complete at the end of this section.
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
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Overview: Assessment Tasks – Part B
For a minimum of twelve (12) food production instances, you are required to complete the following tasks using the templates
found in this logbook:
● Plan, supervise and record processes used in the production of food in a commercial kitchen for at least four of the
following service styles:
● A lá carte
● Buffet’
● Set menu
● Table d’Hôte
● Bulk cooking operations
● Functions and events
● Festivals.
● Complete the Food Production Operation Form
● Monitor and report on the quality of kitchen outputs (see Quality of Kitchen Outputs Reporting Form)
● Develop a Kitchen Workflow Plan^ using the template provided
● Record all Mise-en-Place and Preparation requirements in the template provided
● Complete the Food Order Sheet template for three (3) recipes prepared during each food production instance
● Complete a single Standard Recipe Card (SRC)* for the recipes chosen
● Attach the recipes to the page provided in your logbook
● The Workplace Supervisor is to complete the Workplace Performance Observation Checklist (see Appendix 3) at the
end of each Food Production instance.
*To record and cost menu items use the “Standard Recipe Card” (SRC) template. The Standard Recipe Card template allows you
to list all ingredients and to calculate pricing for a recipe required in a service instance. For assessment purposes you are only
required to complete three Standard Recipe Cards for three recipes of your choice from each of the twelve Food Production
instances.
^In the Workflow Plan consider highlighting the following points:
● general notes about the menu (s) and recipes (three ONLY)
● describe food production steps for receiving food supplies, mise-en-place, preparation, cooking, storage, service, i.e.,
plate presentation, accompaniments, sauces, garnishes
● record who was in your team and what did they do
● communication between yourself and team members during the service instance
● food safety actions, i.e., temperature control, food handling etc
You are also required to coordinate cooking operations within time constraints for at least two (2) of the following food
production categories:
● bulk cooking
● cook chill for extended life
● cook chill for a five, day shelf life
● cook freeze
● fresh cook.
Ensure you identify the food production category used for each service instance in the Service Instance Operations Form.
NB. Documentation and templates have been provided for you to complete at the end of this section.
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
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Overview: Assessment Tasks – Part C
Calculate and order food ingredient supplies for at least four (4) of the following food service styles using the order form
provided:
● A lá carte
● Buffet
● Set menu
● Table d’Hôte
● Bulk cooking operations
● Functions and events
● Festivals.
This assessment task will be completed as a part of Part B – Twelve Food Production Instances.
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
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Part A – TWELVE SERVICE INSTANCES
Student Instructions:
For twelve (12) service instances you are required to complete the following work tasks and supporting documentation
available to you in this section and the Appendices section found in the back of this logbook, in the context of your job role:
● Coordinate the processes required in the production of quality food (three recipes) in a commercial kitchen
● Use all relevant commercial kitchen resources (see Appendix 7)
● Complete a Service Instance Food Production Sheet for each service instance (there are twelve to complete). The
Service Instance Food Production Sheet asks you to provide key information regarding food production requirements
for each service instance. Your Workplace Supervisor will need to sign and date this record sheet at the end of each
service instance in the space provided.
● Complete the Service Instance Reference Checklist (see Appendix 1) – Date each service instance and place a tick (√)
in each relevant box.
● On the completion of service instances ask your Workplace Supervisor to sign and date in the space provided. You will
also need to sign and date the form in the space provided.
● Complete the Industry Benchmark Employability Skills form (Appendix 2) – Your Workplace Supervisor and you must
both complete this form.
● Employer/ Workplace Supervisor Declaration (see Appendix 4).
● Student Declaration (see Appendix 5)
● Weekly Timesheets (see Appendix 6).
NB. Please read instructions carefully. If you have any questions do not hesitate to contact your Workplace Coordinator.
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 8 of 134

Date: Service Instance 1 of 12

Food Production Process: ___________________________ No. of Kitchen Staff: ___________________
Service Style: ______________________________
Describe the food production requirements identified for the recipes for this service instance:

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the recipes you have chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 9 of 134

Date: Service Instance 2 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 10 of 134

Date: Service Instance 3 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 11 of 134

Date: Service Instance 4 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 12 of 134

Date: Service Instance 5 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 13 of 134

Date: Service Instance 6 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 14 of 134

Date: Service Instance 7 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 15 of 134

Date: Service Instance 8 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 16 of 134

Date: Service Instance 9 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 17 of 134

Date: Service Instance 10 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 18 of 134

Date: Service Instance 11 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 19 of 134

Date: Service Instance 12 of 12

Provide a summary of the actions you have used to organise the availability of all resources required for production
purposes:

Describe any adjustments that have been made during food production in this service period.

List the steps you have taken to monitor food quality and the adjustments you directed for the three recipes you have
chosen:

Workplace Supervisor Signature: Date:

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 20 of 134
B – TWELVE FOOD PRODUCTION INSTANCES
Student Instructions:
1. For twelve (12) food production instances you are required to complete the following work tasks and supporting
documentation available to you in this section for every instance.
2. For each food production instance you must complete the:
● Food Production Operation Form
● Mise-en-place and Preparation List
● Kitchen Workflow Plan
● Food Order Sheet
● Standard Recipe Card (SRC)
● Quality of Kitchen Output Form
3. Ensure that you cover at least four of the following service styles:
● À la carte
● Buffet’
● Set menu
● Table d’Hôte
● Bulk cooking operations
● Functions and events
● Festivals.
4. Your Workplace Supervisor is required to complete the Workplace Performance Observation Checklist found in Appendix 3
for every instance.
5. You will need to attach, on the designated page, the recipes produced during the food production instance for each instance.
6. Ensure you read all instructions carefully and if you have any questions do not hesitate to contact your Trainer or Workplace
Coordinator. It is important that you complete all supporting documentation for each food production instance correctly.
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 21 of 134
Food Production Instance 1 Date:
Instructions: During this service instance complete all documentation provided in this section.

Food Production Operation Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 22 of 134

Mise-en – Place and Preparation List

Food Production Process: ___________________________ No. of Kitchen Staff: ___________________
Service Style: ______________________________
Describe specific mise-en-place and preparation tasks for the recipes you have chosen.

Describe the actions you have taken to prepare workstations, equipment, and storage facilities:

Workplace Supervisor Signature: Date:

Quality of Kitchen Outputs Reporting Form
Instructions: Describe the actions you have taken during the service instance, to monitor the quality of kitchen outputs including
any adjustments you directed to the team to make below.
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 23 of 134

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 24 of 134
Workflow Plan Template
Instructions: Complete the Workflow Plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 25 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 26 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 27 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 28 of 134
Attach Recipes Here
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 29 of 134
Food Production Instance 2 Date:
Instructions: During this service instance complete all documentation provided in this section.

Food Production Operation Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 30 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment, and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 32 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 33 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 34 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 35 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 36 of 134
Attach Recipes Here
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 37 of 134
Food Production Instance 3 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 38 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 40 of 134
Workflow Plan Template
Instructions: Complete the Workflow Plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 41 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 42 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 43 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 44 of 134
Attach Recipes Here
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 45 of 134
Food Production Instance 4 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 46 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 48 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 49 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 50 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 51 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 52 of 134
Attach Recipes Here
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 53 of 134
Food Production Instance 5 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select three and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 54 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment, and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 56 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 57 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 58 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 59 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 60 of 134
Attach Recipes Here
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 61 of 134
Food Production Instance 6 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 62 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 64 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 65 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 66 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 67 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 68 of 134
Attach Recipes Here
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 69 of 134
Food Production Instance 7 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 70 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 72 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 73 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 74 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 75 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 76 of 134
Attach Recipes (3) Here
SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 77 of 134
Food Production Instance 8 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 78 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment, and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 80 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 81 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 82 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 83 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

SITHKOP005 Student Logbook | © Acacia Institute | RTOID: 45640, CRICOS: 03875B
Page 84 of 134
Attach Recipes Here
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Food Production Instance 9 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

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Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

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Page 88 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

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Page 89 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

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Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

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Page 91 of 134

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

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Attach Recipes Here
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Page 93 of 134
Food Production Instance 10 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

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Page 94 of 134

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

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Page 96 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

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Page 97 of 134

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

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Page 98 of 134
Food Order Sheet Template
Instructions: Complete this template for the three (3) recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

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Attach Recipes Here
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Page 101 of 134
Food Production Instance 11 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

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Page 104 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

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Page 106 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

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Page 108 of 134
Attach Recipes Here
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Page 109 of 134
Food Production Instance 12 Date:
Instructions: During this service instance complete all documentation provided in this section.

Service Instance Operations Form
Recipes (Select and record the names below)	Service Style	Food Production Process	Food Quality Indicators
☐ à la carte ☐ buffet ☐ set menu ☐ table d’Hôte ☐ bulk cooking operations ☐ functions and events ☐ festivals	☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf life ☐ cook freeze ☐ fresh cook Critical Control Points ☐ temperature control ☐ food handling ☐ cross-contamination ☐ storage conditions	☐ plate presentation – appearance and visual appeal ☐ colour ☐ consistency ☐ moisture content ☐ mouthfeel and eating properties ☐ suitable accompaniments, sauces, garnishes ☐ portion size/shape ☐ taste/ texture

Mise-en – Place and Preparation List

Describe the actions you have taken to prepare workstations, equipment and storage facilities:

Workplace Supervisor Signature: Date:

Actions Taken to Monitor Quality

Adjustments Recommended to the Team

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Page 112 of 134
Workflow Plan Template
Instructions: Complete the workflow plan template for this service instance.

Time

Task (Description & Priority)

Equipment & WHS

Communication
(With Whom, About What?)

Time	End of Service Procedures/Reporting	Include Equipment, Storage, Wastage, Temperature control, Communication
From:
To:
End of Service Debrief	Include What worked or didn’t? Where & how to improve next time?

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Page 114 of 134
Food Order Sheet Template
Instructions: Complete this template for the recipes you have chosen from this service instance.

QTY

UNIT

CODE

DESCRIPTION

Standard Recipe Card Name of dish: Portion # Total Cost: Portion size: Portion Cost: Sales Price at: Sales Price ($) Food Cost ($) Food Cost (%) Ingredients
Item	Weight kg/ l/ unit	Cost per kg /l/ unit	Actual Cost
Total Cost ($)
Portion Cost ($)

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Page 116 of 134
Attach Recipes Here
Appendices
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Appendix 1: Service Instance Reference Checklist

Service Instance No.

Date

Service Style (where required initial each service instance)

● À la carte/ Set menu (ALC/ SM)

☐

● Table d’hôte

☐

● Bulk cooking operations/Festival (BCO/ F)

☐

● Function or Event

☐

Food Production Process (where required initial each service
instance)

● Bulk cooking

☐

● Cook chill for: extended shelf life/five (5) day shelf life
(ESL/ 5DSL)

☐

● Fresh Cook/ Cook freeze (FC/ CF)

☐

Critical control points i.e., temp control, food handling, cross
contamination, storage conditions

☐

Indicators of quality food products

● plate presentation i.e., appearance and visual appeal

☐

● colour

☐

● consistency

☐

● moisture content

☐

● mouth feel and eating properties

☐

● suitable accompaniments, sauces, garnishes

☐

● portion size/ shape

☐

● taste/ texture

☐

Workplace Supervisor Signature:

Date:

Student Signature:

Date:

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Appendix 2: Industry Benchmark Employability Skills
Instructions: Both the Workplace Supervisor and Student must sign and date when each benchmark has been achieved during the
placement period. The industry benchmark employability skills listed below should be developed over time. Space has been
provided for the Workplace Supervisor to comment.

Industry Benchmark Employability Skills	Sign/Date
Student Self – Assessment	Workplace Supervisor
Reading skills: ● interpret recipes, menus, and stock control documents ● select and apply organisational procedures and strategies needed to perform work effectively.
Writing skills: ● develop comprehensive and accessible workflow schedules, supporting documents, mise en place and food preparation lists.
Oral communication skills: ● respond to feedback from food production personnel ● provide instructions and ask questions to clarify when required.
Numeracy skills: ● calculate required food supplies for the volume of food production ● determine timings for production sequence of various food items.
Problem solving skills: ● analyse food production requirements and develop comprehensive operational plans to meet those needs ● identify breakdowns in kitchen workflow and adjust to maximise efficiency ● recognise deficiencies in the quality of food and adjust ensure a quality product.
Teamwork skills to: ● coordinate a team of food production personnel: ● delegating work within the team ● briefing and debriefing team members on new products and recipes ● discuss process improvements and changes to food production and service requirements.
Planning and organising skills: ● efficiently sequence the stages of food preparation and production for a whole of kitchen operation.
Self-management Skills: ● take responsibility for kitchen management and quality outputs.
Technology skills: ● operate a food production system for commercial kitchens.
Workplace Supervisor Comments:

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Appendix 3: Workplace Performance Observation Checklist
Instructions: Your Workplace Supervisor will observe and monitor your performance during each food production instance
using the performance criteria listed in the table below.
The unit, SITHKOP005 Coordinate Cooking Operations requires you during your placement to demonstrate that you can apply
the skills and knowledge taught at Acacia Institute to coordinate, plan, and supervise the production of food with limited
guidance from others for, any type of cuisine and service style following high standards of food safety during each service
instance. This also includes that you are able to organise the availability of food ingredient supplies, service ware and
equipment, communicate with team members, set tasks and monitor the quality of kitchen outputs.
Your Workplace Supervisor is only required to complete this table for twelve food production instances. Ask your Workplace
Supervisor to review the criteria carefully and to complete the table below by dating each instance and placing a tick (√) in
each box if you have demonstrated the performance criteria satisfactorily. On completing all twelve (12) observations and
your workplace supervisor is happy with your performance each time, then they can sign and date in the space provided at
the end of the table. There is also space available for your workplace supervisor to record any comments they may have
about your overall performance.
Acacia Kitchen
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Food Production Instance Number:

Performance Criteria Date:

1. Plan Food Production Requirements

1.1 Determine food production requirements (see Recipes, SRCs and Food Order Forms).

☐

1.2 Choose food production processes to ensure nutritional value, quality and structure of foods
(see Service Instance Operations Forms and Recipes).

☐

1.3 Select appropriate in-house food production system to meet production requirements (see
organisational specifications/ procedures).

☐

1.4 Select and collate standard recipes.

☐

1.5 &1.6 Prepare a workflow schedule and mise en place and preparation plan for food production
according to menu and food volume requirements (see available documentation).

☐

2. Organise availability of supplies for food production period

2.1 Calculate required food supplies for production period (see SRCs).

☐

2.2 & 2.3 Check stores for required food stocks and order additional.

☐

3. Coordinate kitchen operations.

☐

3.1 Supervise food production processes ensuring food safety standards maintained.

3.2 & 3.3 Oversee and adjust kitchen workflow and sequence to maximise teamwork and
efficiency and to avoid delays (see workflow plan).

☐

4. Monitor the quality of kitchen outputs

4.1 Monitor kitchen work processes at all stages to ensure quality of food.

☐

4.2 & 4.3 Ensure food items match each recipe, menu description and are of consistent quality and
meet organisational standards.

☐

4.6 Supervise safe storage of food.

☐

Workplace Supervisor Signature:

Date:

Student Signature:

Date:

4.4 & 4.5 Conduct final check on food items before service, storage and dispatch and Instruct
team members to make adjustments to meet quality and organisational Standards (see Quality
of Kitchen Outputs Form)
Appendix 3: Workplace Performance Observation Checklist
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Appendix 4: Employer/Workplace Supervisor Declaration
Instructions: To be completed on completion of all twelve (12) service instances.
NB. Where the service instances were completed in more than one host organisation, you MUST provide the details below for each
host organisation. Contact your Workplace Coordinator.
Employer / Workplace Supervisor Declaration:
◻ The student has participated in service instances of the 12 required service instances at
.
◻ The information provided relevant to the service instances is true to the best of my knowledge.

Employer/ Workplace Supervisor Comments:
Employer / Workplace Supervisor Name:
Employer / Workplace Supervisor Signature:	Date:

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Appendix 5: Student Declaration
Instructions: To be completed on completion of all twelve (12) service instances.
NB. Where the service instances were completed in more than one host organisation, you MUST provide the details below
for each host organisation. Contact your Workplace Coordinator.
Student Declaration:
◻ I have completed all assessment tasks as required and detailed in this logbook.
◻ All records and documentation are prepared by me, relevant to each service instance completed.
◻ The information presented in this logbook is to the best of my knowledge a true and accurate record of my own work.

Student Comments:
Student Name:
Student Signature:	Date:

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Appendix 6: Weekly Timesheets
Instructions: To be completed daily for each week. Therefore, when submitting your logbook to your trainer/ assessor, you
must submit all the completed weekly timesheets.
Please ensure both the host/ employer/ workplace supervisor and you sign each timesheet at the end of the week. Your time
sheet will NOT be accepted if signatures are missing.
Then follow these instructions weekly for eight (8) weeks:
• Check that all sections in the timesheet have been completed correctly
• You must complete five (5) four (4) hour service instances each in a week i.e., twenty (20) hours
• Scan and e-mail this form to Acacia Institute [email protected] no later than Monday each week.
• If you are unable to attend the host organisation to complete a service instance, you MUST:

–
–
–

notify your workplace supervisor immediately
inform the Work Placement Coordinator at Acacia Institute
submit the original copy of the Doctor’s Certificate with this Timesheet

• Absence without a doctor’s Certificate will be marked as absent.
Students who have any concerns or matters that arise during the placement, i.e., absenteeism, please contact the Work
Placement Coordinator at Acacia Institute:

Name:

Contact Details:

Workplace Supervisor
(Complete this on your first day for your reference)

Name:

Workplace Role:

Contact Details:

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Industry Work Placement (IWP) Weekly Timesheet

STUDENT DETAILS
Student ID	Group No.
Student Name
Student Mobile no.
IWP DETAILS
Venue Name	Telephone
Supervisor Name
Employer Name
RECORD OF WORK PLACEMENT HOURS
Day	Dates	Start time	Finish Time	Total Time
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total no. of Service Periods	Total Time Completed in week
Cumulative no. of Service Periods	Cumulative Time in Industry Placement
VERIFICATION
I verify that the student has worked the above hours as mentioned.
Supervisor Name:
Supervisor Signature
Student Signature	Date:

STUDENT DETAILS
Student ID	Group No.
Student Name
Student Mobile no.
IWP DETAILS
Venue Name	Telephone
Supervisor Name
Employer Name
RECORD OF WORK PLACEMENT HOURS
Day	Dates	Start time	Finish Time	Total Time
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total no. of Service Periods	Total Time Completed in week
Cumulative no. of Service Periods	Cumulative Time in Industry Placement
VERIFICATION
I verify that the student has worked the above hours as mentioned.
Supervisor Name:
Supervisor Signature
Student Signature	Date:

STUDENT DETAILS
Student ID	Group No.
Student Name
Student Mobile no.
IWP DETAILS
Venue Name	Telephone
Supervisor Name
Employer Name
RECORD OF WORK PLACEMENT HOURS
Day	Dates	Start time	Finish Time	Total Time
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total no. of Service Periods	Total Time Completed in week
Cumulative no. of Service Periods	Cumulative Time in Industry Placement
VERIFICATION
I verify that the student has worked the above hours as mentioned.
Supervisor Name:
Supervisor Signature
Student Signature	Date:

STUDENT DETAILS
Student ID	Group No.
Student Name
Student Mobile no.
IWP DETAILS
Venue Name	Telephone
Supervisor Name
Employer Name
RECORD OF WORK PLACEMENT HOURS
Day	Dates	Start time	Finish Time	Total Time
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total no. of Service Periods	Total Time Completed in week
Cumulative no. of Service Periods	Cumulative Time in Industry Placement
VERIFICATION
I verify that the student has worked the above hours as mentioned.
Supervisor Name:
Supervisor Signature
Student Signature	Date:

• Check that all sections in the timesheet have been completed correctly
• You must complete five (5) four (4) hour service instances each in a week i.e., twenty (20) hours
• Scan and e-mail this form to Acacia Institute [email protected] no later than Monday each week.
• If you are unable to attend the host organisation to complete a service instance, you MUST:
– notify your workplace supervisor immediately
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Page 133 of 134
– inform the Work Placement Coordinator at Acacia Institute
– submit the original copy of the Doctor’s Certificate with this Timesheet.
• Absence without a doctor’s Certificate will be marked as absent.
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Appendix 7: Commercial Kitchen Resource List
Fixtures and large equipment
● commercial grade work benches (1.5 m/person)
● commercial refrigeration facilities:
– cool room
– freezer
– refrigerator
● designated storage areas for dry goods and perishables
● recording systems and/ or documentation
● storage facilities:
– containers for hold and cold food
– shelving
– trays.
Small equipment:
● thermometers
● tongs and serving utensils.
Comprehensive and diverse range of perishable food supplies
Organisational specifications:
● commercial cleaning schedules
● current commercial stock control procedures and documenting for ordering, monitoring, and maintaining stock
● mise-en-place lists, menus, standard recipes, and recipes for special dietary requirements
● ordering and docketing paperwork
● food safety plan
● safety data sheets (SDS) for cleaning agents and chemicals
● workflow schedules.
Industry realistic ratios of food production staff to the individual who is coordinating food production periods.