During this observation you need to: -review your kitchen work space -create a work flow for your task under direction of your assessor, develop a minum of a 12 step work flow plan to prepare a dish, as directed by your assessor after you have completed a draft work plan, seek feedback from your assessor and them produce a final version, your work flow plan will need to include the following - Finding the recipe to be used - Confirmation of mis en place arrangements - Food preparation requirements - Identification of suitable knives - Assembly and/or Check of suitable equipment - Identification and use of correct cuts - Environmental procedures - Post Preparation cleaning procedures