WSC -L BSITHKOP005 -V1.0 -24.02.

2020 P age | 1

International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M
About this Student Logbook Completing your reflective journal
This Student Logbook is where you will record evidence of the knowledge and You are expected to complete a reflective journal for each time that you cook as
skills you have developed during your training for this unit. It also serves as a part of your assessment for this unit. Try to think about the highlights of each
handy reference guide on what you need to do during your assessment and how service when you are writing your reflection. You might also find the following
you should go about doing it. questions useful:

• What skills and techniques did I use?

Student details section • What policies and procedures did I follow?
Fill in the table below:
• How did I ensure efficiency, safety and quality?
• How did I ensure that my dishes met quality standards?
Student name:
• What did I learn during the service and how might I apply it in future?
______________________________________________________________ • What might I do different next time?
Name of RTO:
Supervisor declaration
______________________________________________________________
Your workplace supervisor’s feedback forms an important part of the assessment
Trainer/assessor name: process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
______________________________________________________________
your RTO’s training kitchen, your trainer will be your workplace supervisor and
If this workbook is found, please contact me to return it using the details below: should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.
______________________________________________________________

______________________________________________________________
Logbook summary
There are a number of requirements you must fulfil within your assessment
______________________________________________________________ process, so a Logbook Summary has been provided. Make sure you keep this
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International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M

section up to date – it will help you keep track of any outstanding requirements.

What do I need to demonstrate?

During your assessment for this unit, you will be required to demonstrate a range • measuring and using correct amount of cleaning agents on equipment
of the skills and knowledge that you have developed during your course. These
• making minor adjustments to equipment (including oiling and adjusting
include:
blades)
• interpreting standard recipes and food preparation lists
• identify and report on any unsafe or faulty equipment (where applicable)
• confirming food production requirements
• rectify issues equipment within your level of responsibility (where
• calculating ingredient amounts applicable)
• weighing and measuring ingredients accurately • working safely and hygienically at all times
• selecting the knives required for the food to be prepared • working sustainably by minimising waste and using energy responsibly.
• selecting routine and specialised equipment and utensils for the food to be Tips for completing this logbook
prepared
• Read through your logbook before you get started and make sure that you
• ensuring that food preparation equipment safely assembled, clean and understand what you need to do. If you are unsure, speak to your assessor
ready for use and/or workplace supervisor.

• using equipment safely and hygienically • Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
• making precision cuts to prepare food
evidence forms part of your assessment.
• using equipment according to the manufacturer’s instructions
• Stay in touch with your assessor. Ask questions, raise issues, check in,
• cleaning and maintaining equipment according to the manufacturer’s communicate.
instructions Most importantly, ask for help if you are having troubl
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International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M
Assessment schedule
Use this summary to keep track of your assessment for this unit.
Service Date of assessment Place Notes

1/12

2/12

3/12

4/12

5/12

6/12

7/12

8/12

9/12

10/12

11/12

12/12

Logbook Summary
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production
process that you are having trouble achieving.
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production
process that you are having trouble achieving.

Food service periods

I have overseen at least 12 service periods.

The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, Service
periods do not necessarily align with shift periods worked. For example, a ‘service period’ in a hospitality
environment such as a restaurant may be a breakfast service, lunch service or dinner service. This might be
different to a ‘shift’ worked in a restaurant which may incorporate one or more of these service periods.

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 4
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’
worked, it may be used for two service periods. However, the two service periods must be clearly defined and the
start/set-up and finish/close of each service period must be clearly identified.

Food
service Service Service Documents, reflective journal and supervisor
period Date start time finish time endorsement completed

☐ 1 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 2 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 3 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 4 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 5 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 6 of 12 ☐ Service plan ☐ Kitchen workflow

schedule

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 5
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
 ☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 7 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 8 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 9 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 10 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 11 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

☐ 12 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list

☐ Food supplies list

☐ Reflective journal (endorsed by supervisor)

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 6
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Food service styles
During the 12 food service periods listed above, I have calculated and ordered food supplies for at least four of the
following food service styles:
Food service period Date Logbook entry number

☐ à la carte

☐ set menu

☐ bulk cooking operations

☐ festivals

☐ buffet

☐ table d’hôte

☐ functions and events

Food production categories

During the 12 food service periods listed above, I coordinated cooking operations within commercial time
constraints for food production processes in at least two of the following categories. My assessor observed me on
these occasions and completed an Assessor Observation Checklist.
Food service period Date Logbook entry number

☐ bulk cooking

☐ cook chill for extended life

☐ cook chill for five-day shelf life

☐ cook freeze

☐ fresh cook

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of
all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.

Supervisor name: Position:

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International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
 Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:

• worked within the organisation’s policies and procedures ☐ Yes ☐ No

• worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No

• oversaw their team’s production processes to ensure that: ☐ Yes ☐ No

o food was prepared safely and hygienically o the kitchen workflow was adjusted to
maximise teamwork and ensure efficiency o the production sequence of food was controlled to
enable smooth workflow and minimise delay
o all stages of preparation and cooking were completed in a way which ensured:

− quality of food items

− consistency of food items
− your organisation’s standards were met
− the food matched the recipes and menu descriptions
Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective journals ☐ Yes ☐
No completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.

Supervisor signature:

Contact number:

Date:

Service 1/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 8
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
• Which food service style is most appropriate and why?
• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 9
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 10
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 11
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 12
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 13
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 14
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 1 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 17
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Service 2/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 17
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 18
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 19
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 20
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 21
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 22
International College of Australia Pty Ltd T/A Western Sydney College RTO:
45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 2 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 26
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 3/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 25
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 26
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 27
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 28
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 29
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 30
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 3 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 35
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 4/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 33
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 34
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 35
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 36
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 37
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 38
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 4 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 44
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 5/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 41
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 42
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 43
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 44
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 45
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 46
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 5 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 53
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 6/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 49
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 50
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 51
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 52
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 53
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 54
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 6 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 62
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 7/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 57
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 58
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 59
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 60
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 61
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 62
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 7 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 71
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 8/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 65
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 66
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 67
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 68
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 69
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 70
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 8 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 80
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 9/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 73
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 74
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 75
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 76
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 77
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 78
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 9 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 89
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 10/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 81
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 82
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 83
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 84
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 85
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 86
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 10 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 98
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 11/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that you need
to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 89
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the
following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 90
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has
a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 91
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 92
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation has
a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 93
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 94
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 11 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 107
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Service 12/12

Service Planning Template

Determine production requirements

Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:

• Which food service style is most appropriate and why?

• What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?

• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
• How will you manage portion control?
• What is the timeframe for mise en place and service?
• What do you need to consider regarding preparation of other items on the menu?
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 97
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
and ready for the service period.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.

Ingredient Qty Qty/serves Qty x serves required

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 98
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Kitchen Workflow Template

Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Equipment Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 99
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan?

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 100

International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Mise en place List Template

Mise en place list

Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?

Food preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.

Time Task Notes/Responsibility

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 101

International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 ☐

Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing
the plan

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 102

International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No

Service completed at: Service start time: Service finish time: 12 of 12

Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival

Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook

Recipes prepared:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)

Supervisor Endorsement

Supervisor name: Position: Signed:

WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 116

International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M
WSC-LBSITHKOP005-V1.0-24.02.2020 Page | 117

International College of Australia Pty Ltd T/A Western Sydney College

RTO: 45360 | CRICOS: 03690M