Cert 3 Commercial Cookery

SITHCCC020 Work Effectively As a Cook

Assessment Task 1: Written Question

Assessment Task 1 : Part A

Part A:

Answer the activity in as much detail as possible, considering your hospitality organisational requirements.

In a real or simulated workplace activity as directed by the assessor; you must carry out the following tasks according to organisational procedures, food safety and hygiene standards, and the relevant food safety and work health and safety legislation. This will include wearing and using protective clothing and equipment (as necessary),and maintaining personal hygiene. This will need to be conducted over more than one work shift/session to ensure all tasks are completed (the assessor will need to decide these arrangements).

1.At work placement, read through organisational procedures that dictate how to meet the needs of customers with special dietary requirements. Following this, you will be given three dietary requirements of customers which you must read and interpret the required changes to food preparation lists and recipes for the next day.

Describe your key findings and changes that have had to be made in a maximum of words

2.Atwork placement, develop a work schedule for one service period that includes clear and sequenced instructions.

• Document your schedule and attach a copy of this for assessment purposes.

3.At work placement, demonstrate communication skills by listening to colleague and customer comments, complaints and questions. This should involve:

• Responding to colleagues' feedback
• Providing them with information
• Asking questions to clarify when further information is necessary.

4.You will be given an order that must be made up for a customer; this will require you to gather and prepare ingredients.

• You must measure the quantities of ingredients needed using simple measuring instruments, and following organisational procedures and hygiene practices.

5.At work placement, evaluate the quality of dishes that have been produced for one service period, and make adjustments to these where necessary.

6.You will be given some basic information about changes to food production and/or service requirements. Read this and participate in a discussion with the members of the kitchen team about the requirements and how these changes can be made. This may include changes to food processes, work procedures and menus.

7.At work placement, for one service period, you must prioritise, sequence, delegate and monitor tasks and processes, as required. You should refer to work lists, schedules and any other prepared shift information to help guide you.

8.In a maximum words describe how you have dealt with the pressure of work and kitchen conditions for the previous workplace tasks.