I need details of these how to do it

Venue Food Service Period 4 (4 Hours Min.) Breakfast A La Carte (Seasonal) Lunch Set Menu Service Style Dinner Menu Style Table d'hote 0 Function Buffet (Cyclic or Themed) Event Degustation Completed Food Service Date Start Time End Time Confirm the food items prepared, cooked, and served, which meet quality requirements during this service Appetisers and Salads 0 Pastries, Cakes and Yeast Goods O Seafood and Shellfish 0 Stocks, Sauces and Soups Hot and Cold Desserts Vegetables, Fruit, Eggs and Farinaceous Meat, Poultry and Game (Goose, Duck, Rabbit) Dietary List four (4) key methods of cookery which you used during this service period for the above items Method of Cookery Menu Items Cooked Quality Requirements Equipment Used Provide two (2) examples of skills to respond to multiple demands simultaneously and examples of responding to special customer's requests and dietary requirements 2 Provide one (1) example of working professionally as part of a team and coordinating team activities in line with kitchen roles and responsibilities, and organisational requirements. Date Supervisor Name and Signature Moment Date Student Name and Signature Australian International Institute of Technology RTO No. 45485 | CRICOS No. 03754M Student Work Placement Guide and Assessment Logbook (48 Food Service Periods) SITHCCC020 - Work effectively as a cook Version 2.0 | Last update: 19/03/2021 Page 31 of 76