Assignment 3 Doing Now

Culinary Institute
ASSIGNMENT 3
Total Marks: /25
Instructions: This is an individual task. All questions & tasks must be completed. The marks
for this assignment will contribute towards the assessment for this course. Submission of the
document to be made in softcopy via Times at the designated link.
Program: Advance Diploma in Patissire and

Gastronomic Cuisine
Module: Applied Gastronomic Management
Code: CUL50104109654
Name: YASHIVAN VEL A/L SAMYVELL

Student Number: 0336557
Date of submission:
Format:
Computerized formatting using Microsoft word for the report. The police Arial 11; margins 2.5;
1.5 Spacing; Bold Arial 12 Heading. Screen shot and or video of your final document are
desired to illustrate your reflections.
Question 1 [10 Marks]

Explain the purpose of internal operational documentation in kitchen, justify your
answer(300words)
Documentation is one of the most important papers that are used in any aspect of our daily
life. A receipt from any shopping or grocery store can be considered a documentation as well.
For example in the business world, many documentations are needed in offices and shops.
This is to help businesses provide a proof of any transaction or a statement of anything that is
happening in or outside the business. In the kitchen, there are also documents that are
needed to be created and used that is called internal operation documentation. Internal
operational documentations are made to enable a smooth operation without any interference
or conflict against other parties or other departments in the kitchen. For example, in a hotel
industry, If there is any transfer of goods or food items between different kitchens, The staffs
are required to fill a requisition form from each of the departments that they are willing to
transfer it from. For example, The Garde Mange kitchen requested a sourdough from the
pastry kitchen. The chefs are required to state the quantity and reason for the requisition
alongside the date of receiving and date of request. This is also important as a proof of a
requisition that took place so that the Pastry kitchen can prepare their inventory check
properly. Another important part of internal operational documentation is that it helps staffs
and managers to distribute tasks and workload evenly. For example in any business
departments and kitchens, there is a duty roster. The duty roster will state what jobs and
tasks the employees need to carry out throughout the business. Another document that is
similar to the duty roster is the event managing document. If there is an event that is about to
take place in the kitchen, this document helps staffs to spread their workload evenly and
produce a smooth operation during that event.
In a A4. Word document format Create a S.O.P for the daily cleaning of the technical premises.
insert your SOP in the below table:
1. Go to the following link: https://www.gocanvas.com/

2. Create an account and download the app on your phone
3. On your computer Open “App” and create a blank “App”
Based on your S.O.P create a control document for the daily cleaning of the technical premises
your control document must include the following field:
a. Describe the standard using (Short text)

b. Drop down
c. Multiple choice
d. Image of the reference standard
e. Date and time
f. Check Box
g. Signature
h. Summary
Attached with your assessment the pdf. Report of your app make sure pictures are visible.
MARKING SCHEME
ITEM CRITERIA TOTAL
Question 1 0-2 3-4 5-6 7-8 9-10
Clearly Fail to meet Paper is Paper has Easy to read Use

Organized this criteria disorganized, intro body topic reference,
argumentation leaves reader and introduced, Easy to read
Introduction, disorganized wondering conclusion organization, topic
body, and the reader what is being but may clear with introduced,
conclusion can not follow said take a re- proper organization,
the paper reading to introduction clear with
understand and proper
conclusion. introduction
and
conclusion
Does this The topic of the Student Student The entire The student’s
paper paper is not reflection identify the paper’s is reflection
addressed at does not topic but relating to the about the
address the all clearly identify veer slightly topic, student topic is
prompt or the topic from the explain his/ explained in
the topic topic her reflection clear
language, and
well
supported
with details
Question 2 1 2 3 4 5 6 7
Criterion -Missing Two One Include 4 Include 4 Include 4 Include 4
Evaluated title, Missing section of section of main main main main
department, the SOP is the SOP is section of section of section of section of
Missing missing missing a SOP a SOP a SOP a SOP
person in SOP Title SOP Title Appropriat Appropriat Appropriat Appropriat
charge, is not is e to the e to the e to the e to the
Missing Appropriat Appropriat topic topic topic topic
procedure to e to the e to the Procedure Respect to Respect to Procedure
follow, Paper topic topic is not the format the format is written
does not Procedure Procedure written asked asked and
approach is not is not Procedure Well
the written written is written structure
appropriate Respect
Missing the format
procedure asked
redaction,
the format is
not in A4.
Question 3 a b c d e f g h
Non-included:
0
Included=1

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Culinary Institute

Program: Advance Diploma in Patissire and

Module: Applied Gastronomic Management

Name: YASHIVAN VEL A/L SAMYVELL

Question 1 [10 Marks]

1. Go to the following link: https://www.gocanvas.com/

a. Describe the standard using (Short text)

ITEM CRITERIA TOTAL

Question 1 0-2 3-4 5-6 7-8 9-10

Clearly Fail to meet Paper is Paper has Easy to read Use

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