Practical Service Instances Log Book

SITHKOP005

Coordinate cooking operations

Course: ____________________________________

Name of Student: ____________________________

Date Due: __________________________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER. 1.4 Nov 2020
 To be completed by all supervisors/managers involved in observation of students

Establishment Employer & ABN Supervisor Name and Date Responsible for Service Periods
Must be included Title student
List Service
Signature & Initials
Instance numbers
completed
Gentleman George 38974540432 From:
Beers and Burgers
To:

From:
To:

From:
To:

From:
To:

From:
To:

From:
To:

From:
To:

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 1 of 67
 Instructions
A. This log shall be used to document the coordination of cooking operations during full service
periods.

B. The 12 service instances must include at least 2 of the following food production processes:

□ bulk cooking

□ cook chill for extended life

□ cook chill for five day shelf life

□ cook freeze

□ fresh cook.

C. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least
12 occasions.

D. Each service detail and task outlined in each of the log book instances must be completed.

E. To calculate food requirements for recipes use the template “Standard Recipe Card”.

F. To collate food orders you may use the electronic template “Banquet Analysis Sheet” (BAS)
provided to you by your trainer.

G. To record workflow planning and communication use the template “Workflow”.

H. Recipe and workflow templates may be copied as required to suit your needs.

I. For each service period you must provide:

a workflow plan
a mise en place list
a preparation list

For 4 of the 12 instances you must provide in addition to the above documentation:

Calculation of food requirements and Food orders which must cover 4 of the following service
styles:
Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 2 of 67
 □ à la carte

□ buffet

□ set menu

□ table d’hôte

□ bulk cooking operations

□ functions and events

□ festivals

J. When transferring to another workplace or on completion of the total number of required service
instances, the declaration(s) at the end of the log book need to be completed by the workplace
supervisor and the student.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 3 of 67
Please complete the following table before submission.
Food Production Process Please tick Date
(2 must be covered in
total)
bulk cooking
cook chill for extended life
cook chill for five day shelf
life
cook freeze
fresh cook.
Service Style (4 must be
covered in total)
à la carte
buffet
set menu
table d’hôte
bulk cooking operations
functions and events

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 4 of 67
To be completed on completion of all services by all parties indicated, in conjunction with the declarations
on the last pages of the log book.

Performance Evidence – Benchmarks Sign each benchmark achieved at the end of all services
Student Self – Workplace Trainer/Assessor
Assessment Supervisor
Reading skills
 Interprets and follows a range of organisational procedures and
work schedules.

 Reviews special request from customers and dietary

requirements and interprets relevant changes required to food
preparation lists and recipes.
Self Management

 Plans and organises tasks from organisational information

including bookings, standard procedures, guest lists and event
schedules
 Develops and reviews work schedules
 Follow work schedules effectively
 Prepares work area and supplies according to procedures to
meet service requirements.
 Maintains cleanliness and tidiness of work areas
 Integrates all technical skills within the whole service period,
throughout preparation, service, and end of shift duties.
 Completes administration and reporting requirements relevant
to the job role and typical tasks performed in that role
Problem solving skills
 Identifies and anticipates operational problems and responds to
these accordingly.
 Evaluates dishes and makes adjustments to ensure quality
products
Communication skills

 Liaises with other team members about service requirements

 Listens and responds colleague and customer comments and
complaints, and questions
 Responds to feedback from colleagues and uses active
questioning to clarify further information.
Teamwork skills to:

 Works cooperatively as part of a team

 Provides advice and support to the team as required.
 Participates in debriefing and handover sessions with colleagues
 Proactively suggests improvements for food production and
service provisions.
Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 5 of 67
Numeracy Skills (as relevant, based on job role)
 Completes calculations required for recipe requirements and
conversions
 Measures and weighs ingredients required for food preparation.
 Measures chemicals required for cleaning according to labels
and instructions
 Identifies required numbers of stock and supplies based on
orders and instruction lists.
Technology skills

 Sets up and checks equipment for daily work requirements

 Uses a variety of equipment for day-to-day work activities.
 Cleans and maintains equipment to industry standards and
manufacturer’s instructions.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 6 of 67
Standard Recipe Card
Name of dish: G G Burger Portion nos.: 01
Reference source: Kitchen
Portion cost: $3.09 Portion size: 340 g
Sale Price at $20.00
( 15.45 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Burger Bun 1 unit (40g) $0.80 $0.80
Chicken Thigh 120g $5.20/500g $1.24
egg 1 unit (50g) $3/12 units $0.25
Flour 10g $1.10/kg $0.01
Slaw 10g $2/200g $0.1
Siracha Mayo 10ml $2/ 100ml $0.20
Lettuce 1/8 (10g) $2/ unit $0.25
Pickle sliced 10g $2.20/ 250g $0.08
Chips 80g $2/kg $0.16

Total Cost $ 20.3

Portion Cost $ 3.09

Method:

1. Whisk the egg and dip the Chicken Thigh in both egg wash and flour.
2. Fry the chicken least 4 minutes.
3. Place mayo, 4 pickles, lettuce, fried chicken thigh and slaw on the bun and serve with
fried chips.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 7 of 67
Work Flow Plan/ End of Service Procedures / De-Brief

TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)

9.30pm Whisk the egg and dip the Chicken Rolling Pin/Spoon
Thigh in both egg wash and flour.

9.32 PM Fry the chicken least 4 minutes. Spoon

9.40pm Place mayo, 4 pickles, lettuce, fried Oven Is this chicken Properly Cook Through
chicken thigh and slaw on the bun
and serve with fried chips.

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
9.48 PM Clean the bench top Wipe with tea towels By my self

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

9.50 Check by Chef Head Chef – Quality Checking
PM

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 8 of 67
SITHKOP005 Coordinate cooking operations Instance 1 of 12

Name of Establishment / Outlet: Gentleman George Beers and Burgers Date of service: _________________

Service Style/Period: ______6 hrs____ Food production process: ________________Grilling__________________

No. of kitchen staff: ____4______ No. of Covers/Portions prepared: _____6_______

List the food production requirements you have identified for this service period:
_________________________________Oven, Deep Fryer, Rolling
Pin__________________________________________________________________________________________
________________________________________________________________________________________________________
______________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
__________________________________________________________Received order, Started to prepare food for cooking
________________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
_____

List the food production processes you have monitored during the service period:
___________Fry the chicken and collect all the ingredients that are
necessary________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
__________

List the adjustments you have made to food production processes during the service period:
__________Make sure that the chicken is fried for 4 to 5 minutes and should follow all the WHS
rules____________________________________________________________________________________________________
________________________________________________________________________________________________________
_____________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Chicken Grill and oven
Mayo, lettuce Oven

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 9 of 67
 Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
________________nth_____________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
_______________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date

_____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 10 of 67
Standard Recipe Card
Name of dish: Pork belly squares Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 3.4 Portion size: 300 g
Sale Price at $ 16
( 21.25 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Pork belly 200 gram $12/kg $2.4
Sauce 100 ml $10/lit $1

Total Cost $ 22

Portion Cost $ 3.4

Method:

Pork belly need to cook on slow at 180 degree Celsius for 1 hrs with salt and
spice powder.
After takeout, need to press for atleast 12 hrs.
Portion according to size.
Fry it and put sauce on top.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 11 of 67
Work Flow Plan/ End of Service Procedures / De-Brief
(Slow Cook Pork belly)
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)

4:00 Ready everything which we Tray, baking paper By self

pm need

4:03 Need to put on Tray with water

pm ,salt and spice

8:00 Take out and press

pm

8:05 Put on Cool room

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
Clean section Teatowel, hot water By self

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

Check Touch/feel Chef

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 12 of 67
SITHKOP005 Coordinate cooking operations Instance 2 of 12

Name of Establishment / Outlet: -____ Gentleman George Beers and Burgers ____ Date of service _________________

Service Style/Period: _______5 hr________ Food production process: ________________________________________

No. of kitchen staff: ____6______ No. of Covers/Portions prepared: ____3________

List the food production requirements you have identified for this service period: ___________________
_____________________Fryer, Bowl, tong,
tray____________________________________________________________________________________________________
_______________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
___________________Store in a cool room, Prepare to cook the food____________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
_________________________________________________________________________________________________

List the food production processes you have monitored during the service period:
__________________________________________ Collect all the ingredients and prepare for
food____________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
__________________Make sure that pork belly is
clean___________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
_

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Pork belly fryer

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 13 of 67
 Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
______________________After that I cleaned the service table and give the dishes to
clean___________________________________________________________________________________________________
________________________________________________________________________________________________________
______________________________________________________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date

_____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 14 of 67
Standard Recipe Card
Name of dish: Fry Chicken Burger Portion nos.: 01
Reference source: Kitchen
Portion cost: $2.87 Portion size: 340 g
Sale Price at $20.00
( 14.35 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Burger Bun 1 unit (40g) $0.75 $0.75
Chicken Thigh 120g $5/500g $1.20
egg 1 unit (50g) $3/12 units $0.25
Flour 10g $1/kg $0.02
Slaw 10g $2/200g $0.01
Siracha Mayo 10ml $1.65/ 100ml $0.16
Lettuce 1/8 (10g) $2/ unit $0.25
Pickle sliced 10g $2/ 250g $0.08
Chips 80g $1.90/kg $0.15

Total Cost $19.30

Portion Cost $ 2.87

Method:

1. Whisk the egg and dip the Chicken Thigh in both egg wash and flour.
2. Fry the chicken least 4 minutes.
3. Place mayo, 4 pickles, lettuce, fried chicken thigh and slaw on the bun
and serve with
fried chips.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 15 of 67
Work Flow Plan/ End of Service Procedures / De-Brief

TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
7.30pm Whisk the egg and dip the Chicken Rolling Pin/Spoon
Thigh in both egg wash and flour.

7.32 PM Fry the chicken least 4 minutes. Spoon

7.40pm Place mayo, 4 pickles, lettuce, fried Oven Is this chicken Properly Cook Through
chicken thigh and slaw on the bun
and serve with fried chips.

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
7.48 PM Clean the bench top Wipe with tea towels By my self

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

7.50 Check by Chef Head Chef – Quality Checking
PM

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 16 of 67
SITHKOP005 Coordinate cooking operations Instance 3 of 12

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service:
_________________

Service Style/Period: ______4 hr_________ Food production process:

_________________Frying_______________________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: _____2_______

List the food production requirements you have identified for this service period:
_________________________________Oven, Deep Fryer, Rolling
Pin__________________________________________________________________________________________
________________________________________________________________________________________________________
______________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
__________________________________________________________Received order, Started to prepare food for cooking
________________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
_____

List the food production processes you have monitored during the service period:
___________Fry the chicken and collect all the ingredients that are
necessary________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
__________

List the adjustments you have made to food production processes during the service period:
__________Make sure that the chicken is fried for 4 to 5 minutes and should follow all the WHS
rules____________________________________________________________________________________________________
________________________________________________________________________________________________________
_____________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 17 of 67
 Chicken Grill and oven

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
________________nth_____________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
_______________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date

_____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 18 of 67
Standard Recipe Card
Name of dish: Chicken Souvlaki Portion nos.: 01
Reference source: Kitchen
Portion cost: $3.23 Portion size: 400 g
Sale Price at $ 16.00
( 20.18 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Chicken Tenderloin 100g $7.10 / Kg $ 0.71
Pita Bread Plain 50g $0.20 / Piece $ 0.20
Salad Mix 100g $1 / Pack $ 1.00
Tzatziki Sauce 50g $1 / Pack $ 1.00
Chips 100g $3.20 / Kg $ 0.32

Total Cost $ 12.50

Portion Cost $ 3.23

Method:

First toast the pita bread one minute until bread puffs up and grill bite size
Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 19 of 67
 chicken pieces five minutes or until done.
Then apply Tzatziki sauce to half of pita bread and add some salad mix
to that.
After that place the grilled chicken pieces top of the salad mix and wrap the pita
bread.
Finally Serve with the deep fried chips

Work Flow Plan/ End of Service Procedures / De-Brief

Task (Description) and
TIME Equipment & WHS Communication (Who, About what?)
Priority
1.00 Start grill the chicken & Deep fry Tong/ Grill / Deep Chef: About how long chicken want to grill
PM chips fryer

1.05 Toast the pita bread Tong/ Grill

PM

1.06 Spread the tzatziki sauce Spoon

PM

1.07 Add some salad mix & Chicken Tong

PM

1.08 Wrap the pita bread Chef : How do I wrap the pita bread
PM

1.09 Serve with the deep fried chips Plate

PM

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements

1.10 Clean the bench top Wipe with tea towels By my self
PM

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 20 of 67
 Post Service De-Brief Equipment/Systems Communication (Who, About what?)
1.12 Check by Chef
PM

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 21 of 67
SITHKOP005 Coordinate cooking operations Instance 1 of 12

Name of Establishment / Outlet: Gentleman George Beers and Burgers Date of service _________________

Service Style/Period: ______4 hrs_________ Food production process: ___________Grilling_____________________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: _____4_______

List the food production requirements you have identified for this service period: _______________________________
____________________________________________ Tong, flat grill, Tea towel, bowl,
plate________________________________________________________________________________________________________
________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
_____________________________________________Received order, stored in cool room, started to prepare for
cooking______________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________

List the food production processes you have monitored during the service period:
_________________Maintained the chicken and collected all the required ingredients and start to cook until its
ready_______________________________________________________________________________________________________
____________________________________________________________________________________________________________
________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
___________Followed all the WHS rules, Make sure the chicken is
fresh________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Checking Chickens Grill and oven
Making sure all utensils are sanitized Fryer

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 1 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
_______After the service i cleaned all the service table and gave the dirty utensils for wash. Then I kept the respective foods in their
place according to the temperature.
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
________________________________________________________________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 2 of 67
Standard Recipe Card
Name of dish: Grain Salad Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 3.47 Portion size: 375 g
Sale Price at $ 15
( 23.13 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Quinoa (3 types) 100 gram $15/kg $1.5
Freekeh 100 gram $4/kg $0.4
Pomegranate 25 gram(1/25) $3 $0.07
Other salad 100 gram $10/kg $1
Sauce 50 gram $10/kg $0.5

Total Cost $ 42

Portion Cost $ 3.47

Method:

Need to boil the quinoa and freekeh until cook

Need to clean pomegranate and make ready for other salad
Toast the honey wallnut
After make everything then start to serve with dressing.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 3 of 67
Work Flow Plan/ End of Service Procedures / De-Brief

TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)

6 pm Ready for all ingredients Bowl, tong, tray Chef

6:02 Toast the honey wallnuts Tray/oven

Pm

6:05 Make ready for sauce and salad

Pm

6:07 Clean Pomegranate and start to Bowl

Pm put on Bowl

6:10 Ready/serve on plate Plate Chef

pm

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
6:17 Clean your area Tea towel/hot water By self
pm

Post Service De-brief Equipment/Systems Communication (Who, About what?)

Check By self

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 4 of 67
SITHKOP005 Coordinate cooking operations Instance 2 of 12

Name of Establishment / Outlet: Gentleman George Beers and Burgers Date of service: _________________

Service Style/Period: ______5 hrs_________ Food production process: ___________Boiling________________

No. of kitchen staff: ____6______ No. of Covers/Portions prepared: _____2_______

List the food production requirements you have identified for this service period:
________Bowl, Pot, Tong_____________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
______________________________Received order, Toast the honey, make sauce ready
____________________________________________________________________________________________________________
_______________________________________________________________________________________________________

List the food production processes you have monitored during the service period:
_________________________ Collect all the required ingredients and start to cook until its ready
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
___________Follow all the WHS rules, Make sure that all items are clean and fresh_______________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Checking honey toast

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 5 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
_______After that I cleaned the service table and put the foods in their respective
place________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
______

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 6 of 67
Standard Recipe Card
Name of dish: G G Burger Portion nos.: 01
Reference source: Kitchen
Portion cost: $3.09 Portion size: 340 g
Sale Price at $20.00
( 15.45 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Burger Bun 1 unit (40g) $0.80 $0.80
Chicken Thigh 120g $5.20/500g $1.24
egg 1 unit (50g) $3/12 units $0.25
Flour 10g $1.10/kg $0.01
Slaw 10g $2/200g $0.1
Siracha Mayo 10ml $2/ 100ml $0.20
Lettuce 1/8 (10g) $2/ unit $0.25
Pickle sliced 10g $2.20/ 250g $0.08
Chips 80g $2/kg $0.16

Total Cost $ 20.3

Portion Cost $ 3.09

Method:

4. Whisk the egg and dip the Chicken Thigh in both egg wash and flour.
5. Fry the chicken least 4 minutes.
6. Place mayo, 4 pickles, lettuce, fried chicken thigh and slaw on the bun and serve with
fried chips.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 7 of 67
Work Flow Plan/ End of Service Procedures / De-Brief

TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)

9.30pm Whisk the egg and dip the Chicken Rolling Pin/Spoon
Thigh in both egg wash and flour.

9.32 PM Fry the chicken least 4 minutes. Spoon

9.40pm Place mayo, 4 pickles, lettuce, fried Oven Is this chicken Properly Cook Through
chicken thigh and slaw on the bun
and serve with fried chips.

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
9.48 PM Clean the bench top Wipe with tea towels By my self

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

9.50 Check by Chef Head Chef – Quality Checking
PM

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 8 of 67
SITHKOP005 Coordinate cooking operations Instance 3 of 12

Name of Establishment / Outlet: Gentleman George Beers and Burgers Date of service: _________________

Service Style/Period: ______6 hrs____ Food production process: ________________Grilling__________________

No. of kitchen staff: ____4______ No. of Covers/Portions prepared: _____6_______

List the food production requirements you have identified for this service period: _________________________________Oven,
Deep Fryer, Rolling Pin__________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
__________________________________________________________Received order, Started to prepare food for cooking
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________________

List the food production processes you have monitored during the service period:
___________Fry the chicken and collect all the ingredients that are
necessary____________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
__________Make sure that the chicken is fried for 4 to 5 minutes and should follow all the WHS
rules________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Chicken Grill and oven
Mayo, lettuce Oven

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 9 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
________________nth_________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 10 of 67
Standard Recipe Card
Name of dish: Pork belly squares Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 3.4 Portion size: 300 g
Sale Price at $ 16
( 21.25 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Pork belly 200 gram $12/kg $2.4
Sauce 100 ml $10/lit $1

Total Cost $ 22

Portion Cost $ 3.4

Method:

Pork belly need to cook on slow at 180 degree Celsius for 1 hrs with salt and
spice powder.
After takeout, need to press for atleast 12 hrs.
Portion according to size.
Fry it and put sauce on top.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 11 of 67
Work Flow Plan/ End of Service Procedures / De-Brief
(Slow Cook Pork belly)
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)

4:00 Ready everything which we Tray, baking paper By self

pm need

4:03 Need to put on Tray with water

pm ,salt and spice

8:00 Take out and press

pm

8:05 Put on Cool room

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
Clean section Teatowel, hot water By self

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

Check Touch/feel Chef

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 12 of 67
SITHKOP005 Coordinate cooking operations Instance 4 of 12

Name of Establishment / Outlet: -____ Gentleman George Beers and Burgers ____ Date of service _________________

Service Style/Period: _______5 hr________ Food production process: ________________________________________

No. of kitchen staff: ____6______ No. of Covers/Portions prepared: ____3________

List the food production requirements you have identified for this service period: ___________________
_____________________Fryer, Bowl, tong,
tray_________________________________________________________________________________________________________
__________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
___________________Store in a cool room, Prepare to cook the food____________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________

List the food production processes you have monitored during the service period:
__________________________________________ Collect all the ingredients and prepare for
food________________________________________________________________________________________________________
____________________________________________________________________________________________________________
________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
__________________Make sure that pork belly is
clean________________________________________________________________________________________________________
____________________________________________________________________________________________________________
________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Pork belly fryer

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 13 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
______________________After that I cleaned the service table and give the dishes to
clean________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 14 of 67
Standard Recipe Card
Name of dish: Fry Chicken Burger Portion nos.: 01
Reference source: Kitchen
Portion cost: $2.87 Portion size: 340 g
Sale Price at $20.00
( 14.35 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Burger Bun 1 unit (40g) $0.75 $0.75
Chicken Thigh 120g $5/500g $1.20
egg 1 unit (50g) $3/12 units $0.25
Flour 10g $1/kg $0.02
Slaw 10g $2/200g $0.01
Siracha Mayo 10ml $1.65/ 100ml $0.16
Lettuce 1/8 (10g) $2/ unit $0.25
Pickle sliced 10g $2/ 250g $0.08
Chips 80g $1.90/kg $0.15

Total Cost $19.30

Portion Cost $ 2.87

Method:

4. Whisk the egg and dip the Chicken Thigh in both egg wash and flour.
5. Fry the chicken least 4 minutes.
6. Place mayo, 4 pickles, lettuce, fried chicken thigh and slaw on the bun
and serve with
fried chips.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 15 of 67
Work Flow Plan/ End of Service Procedures / De-Brief

TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
7.30pm Whisk the egg and dip the Chicken Rolling Pin/Spoon
Thigh in both egg wash and flour.

7.32 PM Fry the chicken least 4 minutes. Spoon

7.40pm Place mayo, 4 pickles, lettuce, fried Oven Is this chicken Properly Cook Through
chicken thigh and slaw on the bun
and serve with fried chips.

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
7.48 PM Clean the bench top Wipe with tea towels By my self

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

7.50 Check by Chef Head Chef – Quality Checking
PM

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 16 of 67
SITHKOP005 Coordinate cooking operations Instance 5 of 12

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service: _________________

Service Style/Period: ______4 hr_________ Food production process: _________________Frying_______________________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: _____2_______

List the food production requirements you have identified for this service period: _________________________________Oven,
Deep Fryer, Rolling Pin__________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
__________________________________________________________Received order, Started to prepare food for cooking
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________________

List the food production processes you have monitored during the service period:
___________Fry the chicken and collect all the ingredients that are
necessary____________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
__________Make sure that the chicken is fried for 4 to 5 minutes and should follow all the WHS
rules________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Chicken Grill and oven

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 17 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
________________nth_________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 18 of 67
Standard Recipe Card
Name of dish: Beef Slider Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 4.06 Portion size: 220 g
Sale Price at $ 15
( 27.06 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Beef mini patties 90 gram $1.66/unit $1.66
Slider Bun 60 gram $0.60/each $1.80
Sauce 50 gram $10 $0.5
Other Garnish 20 gram $5 $0.1

Total Cost $ 17.26

Portion Cost $ 4.06

Method:

Need to grill the beef patties

While grill patties, we need to toast the buns and after ready, all
ingredients need to be used.
Ready for plate and serve it.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 19 of 67
Work Flow Plan/ End of Service Procedures / De-Brief

TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
6 pm Ready for ingredients Tray, tong, tea towel By self

6:02 Grill patties tong

Pm

6:06 Need to put on oven both buns Tray

Pm and patties

6:10 Check and serve it. Plate By self

pm

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
6:15 Cleaning section Tea towel, hot water By self
pm

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

Check By self

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 20 of 67
SITHKOP005 Coordinate cooking operations Instance 6 of 12

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service: _________________

Service Style/Period: ______5 hr_________ Food production process: _________________Grilling____________________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: ____6________

List the food production requirements you have identified for this service period: ____________
_____________________________________Tray, Tong,
Oven________________________________________________________________________________________________________
_______________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
______________________Received the order, Stored in a cool room_______________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
______________________________________________________________________________________

List the food production processes you have monitored during the service period:
_____________Grill the patties and collect all the ingredients require to cook the
food________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
________Follow all the WHS rule and make sure that patties are fresh and clean
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Patties Grill

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 21 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
___________________After this I clean the service table and I kept the respective foods in their place accordingly to the
temperature__________________________________________________________________________________________________
____________________________________________________________________________________________________________
___________________________________________________________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 22 of 67
Standard Recipe Card
Name of dish: The Lot burger Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 1.24 Portion size: 420 g
Sale Price at $ 17
( 7.29% % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Beef Burger 130 gram $1.66 $0.21
Burger Bun 120 gram $1.20 $0.14
Sauce 50 gram $5 $0.25
Burger Cheese 20 gram $0.50 $0.02
Eggs 30 gram $0.10 $0.003
Bacon 50 gram $12/kg $0.60
Burger extra 20 gram $0.10 $0.002

Total Cost $ 20.56

Portion Cost $ 1.24

Method:

Need to grill the beef patties and bacon.

While grill patties and bacon, We need to toast the buns and make ready.
Collect all the ingredients and make ready for plating.
Serve on plate.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 23 of 67
Work Flow Plan/ End of Service Procedures / De-Brief
Task (Description) and
TIME Equipment & WHS Communication (Who, About what?)
Priority
5 pm Collect all the ingredients Tong, toaster, grill By self

5:07 All cooked and ready for buns

pm and sauce

5:10 Make ready for everything’s plate By self

pm

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
5:15 Clean table area Tea towel, hot water By self
pm

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

Check food Chef

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 24 of 67
SITHKOP005 Coordinate cooking operations Instance 7 of 12

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service: _________________

Service Style/Period: ______5 hr_________ Food production process: ___________Grilling________________

No. of kitchen staff: ____4______ No. of Covers/Portions prepared: _____4_______

List the food production requirements you have identified for this service period: ____________________
_________________________Grill, fryer, tong,
toaster______________________________________________________________________________________________________
_____________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
_____________Received order, Started to prepare food for cooking___________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_______________________________________________________________________________________________

List the food production processes you have monitored during the service period:
_________________Make buns ready and collect all the ingredients that are necessary
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
______________Follow all the rules of
WHS________________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Buns Toast

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 25 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
______________________________________nth___________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 26 of 67
Standard Recipe Card
Name of dish: Korean Chicken Wings Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 3.10 Portion size: 420 g
Sale Price at $ 15
( 20.67 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Chicken Wings 200g $5/kg $1
Korean Sauce 200ml $10/lit $2
Garnish 20 gram $5 $0.1

Total Cost $ 20

Portion Cost $ 3.10

Method:

Need to steam chicken wings and after that reduce the water then put on fryer.
After making golden colour, need to put rich of sauce and make sticky.
Serve with Toasted sesame and spring onion.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 27 of 67
SITHKOP005 Coordinate cooking operations Instance 8 of 12

Name of Establishment / Outlet: ______Gentleman George Beers and Burgers____ Date of service_________________

Service Style/Period: _______5 hr________ Food production process: ________Steam and frying______________________

No. of kitchen staff: _____5_____ No. of Covers/Portions prepared: _____3_______

List the food production requirements you have identified for this service period: __________________Pot, Bowl, Fryer,
Tong________________________________________________________________________________________________________
______________________________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
_______________Received order, Stored in a cool room
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________

List the food production processes you have monitored during the service period:
________________Steam the Chicken, Collect all the ingredients and start to cook the
food________________________________________________________________________________________________________
____________________________________________________________________________________________________________
________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
_______________Make sure the chicken is fresh and
clean________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Chicken Steam

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 28 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
_____________________________nth____________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 29 of 67
Standard Recipe Card
Name of dish: Vegetable spring Rolls Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 4.03 Portion size: 310 g
Sale Price at $ 11
( 36.63 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Spring(5 piece) 5 piece(200g) $15 $3
Sauce 100ml $10 $1
Garnish 10 gram $3 $0.03

Total Cost $ 28

Portion Cost $ 4.03

Method:

Need to portion the size and put on fryer.

After cook put some sauce and garnish for presentation.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 30 of 67
SITHKOP005 Coordinate cooking operations Instance 9 of 12

Name of Establishment / Outlet: ___ Gentleman George Beers and Burger____ Date of service: __________________

Service Style/Period: _____4 hr__________ Food production process: ________________Frying________________________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: _____3_______

List the food production requirements you have identified for this service period: ___________________________________Fryer,
Bowl,Tong____________________________________________________________________________________________________
_________________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
____________________Start to prepare food for
cooking______________________________________________________________________________________________________
____________________________________________________________________________________________________________
______________________________________________________________________________________________

List the food production processes you have monitored during the service period:
______________Collect all the required ingredients and start to
cook________________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
____________________Most follow all the rules of
WHS________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Spring Fryer

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 31 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
___________________After that I clean the service table and put food in respective
place________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 32 of 67
Standard Recipe Card
Name of dish: Herbed Chicken Strips Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 3.40 Portion size: 340 g
Sale Price at $ 13
( 26.15 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Chicken Tenderloins 200g $10/kg $2
Crumb garnish 40 gram $10 $0.4
Sauce 100 gram $10 $1

Total Cost $ 30

Portion Cost $ 3.40

Method:

Need to crumb Chicken Tenderloins and fry it.

After make it fry then put on oven.
Takeout after sometimes and serve with sauce.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 33 of 67
SITHKOP005 Coordinate cooking operations Instance 10 of 12

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service:__________________

Service Style/Period: _______6 hr________ Food production process: ______________Frying__________________________

No. of kitchen staff: ______4____ No. of Covers/Portions prepared: _____2______

List the food production requirements you have identified for this service period: __________________Fryer, Bowl,
Tong________________________________________________________________________________________________________
______________________________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
_______________________Received order and stared to prepare food for
cooking______________________________________________________________________________________________________
____________________________________________________________________________________________________________
___________________________________________________________________________________________

List the food production processes you have monitored during the service period:
___________Fry the chicken , Collect all the ingredients that are
necessary____________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
____________________________Make sure that the chicken is crumb and most follow the rule of
WHS________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Chicken fryer

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 34 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
______________________nth___________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 35 of 67
Standard Recipe Card
Name of dish: Steak Sandwich Portion nos.: 31
Reference source: Kitchen
Portion cost: $ 4.19 Portion size: 320 g
Sale Price at $ 22
( 19.04 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Beef Steak 100 gram $3.5/unit $3.5
Turkish bread 120 gram $1.20 $0.14
Sauce 50 gram $6/kg $0.30
Sandwich garnish 50 gram $5 $0.25

Total Cost $ 15.7

Portion Cost $ 4.19

Method:

Grill the steak until cook. Before that need to toast the bread and start to
make the food.
Need to do turn by turn so that put sauce on top and bottom.
Add the garnish and make ready.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 36 of 67
SITHKOP005 Coordinate cooking operations Instance 11 of 12

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service:__________________

Service Style/Period: _______5 hr________ Food production process: _________________Grilling_______________________

No. of kitchen staff: _____5_____ No. of Covers/Portions prepared: _____6_______

List the food production requirements you have identified for this service period: _____________________Grill, fryer,
Toaster______________________________________________________________________________________________________
_____________________________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
______________Received order, Stored in a cool
room________________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________

List the food production processes you have monitored during the service period:
______________Collect all the required ingredients and start oto until its
ready_______________________________________________________________________________________________________
____________________________________________________________________________________________________________
___________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
_______________Make sure the beef is
fresh________________________________________________________________________________________________________
____________________________________________________________________________________________________________
_________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Beef Grill

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 37 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
_____________nth____________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
___
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 38 of 67
Standard Recipe Card
Name of dish: Hot bird burger Portion nos.: 01
Reference source: Kitchen
Portion cost: $ 2.89 Portion size: 420 g
Sale Price at $ 15
( 19.26 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Chicken breast 150 gram $10/kg $1.5
Burger buns 120 gram $1.20 $0.14
Sauce 50 gram $5 $0.25
Vegies mixed 100 gram $10/kg $1

Total Cost $ 26.2

Portion Cost $ 2.89

Method:

Need to grill the chicken burger.

While grill chicken breast , we need to toast the buns and after ready, all
Ingredients need to be used.
Ready for plate and serve it.

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 39 of 67
SITHKOP005 Coordinate cooking operations Instance 12 of 12

Name of Establishment / Outlet: Gentleman George Beers and Burgers __ Date of service: __________________

Service Style/Period: _____6 hr__________ Food production process: ______________Grilling__________________________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: ______3______

List the food production requirements you have identified for this service period: ___________________Grill, Fryer, tong,
Toaster______________________________________________________________________________________________________
_______________________________________________________________________________________________

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
______________Received order, store the food in a cool
room________________________________________________________________________________________________________
____________________________________________________________________________________________________________
__________________________________________________________________________________________________

List the food production processes you have monitored during the service period:
____________Maintained the chicken and collected all the required ingredients and start to cook until its
ready_______________________________________________________________________________________________________
____________________________________________________________________________________________________________
_____________________________________________________________________________________________________

List the adjustments you have made to food production processes during the service period:
___________Followed the rule of WHS, Make sure the chicken is fresh and
cleans_______________________________________________________________________________________________________
____________________________________________________________________________________________________________
______________________________________________________________________________________________________

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Chicken Grill

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 40 of 67
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements
of commodities, materials and equipment as applicable:
________________________After the service i cleaned all the service table and gave the dirty utensils for wash. Then I kept the
respective foods in their place accordingly to the
temperature._________________________________________________________________________________________________
____________________________________________________________________________________________________________
_______________________________________________________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name __________________________________ Signature ________________________Date _____________________

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 41 of 67
To be completed on Completion of all services
Where the services were completed in multiple work places, each workplace is to complete the details
below, based on the details provided on the second page of this log book.

Workplace 1: __________________________________________________________List details as per index

Employer / Workplace Supervisor Declaration:

The Student has coordinated ___________ service periods of the 12 service periods at _________________________
The information provided relevant to the service instances is true to the best of my knowledge.

Comments (include reasonable adjustments):

Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:

Workplace 2: __________________________________________________________List details as per index

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 42 of 67
Employer / Workplace Supervisor Declaration:
The Student has coordinated ___________ service periods of the 12 service periods at _________________________
The information provided relevant to the service instances is true to the best of my knowledge.

Comments (include reasonable adjustments):

Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:

Student Declaration:
I have completed all activities/tasks as required and detailed in this document including the 12 service periods
All supporting workflow plans, reconciliations and other supporting documentation are prepared by myself relevant to the
service instances these are attached to.
The information in this logbook is to the best of my knowledge a true and accurate record

Comments:

Student Name:
Student Signature: Date:

Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 43 of 67
Student Name Trainer/Teacher Workplace/Organisation
Service Instance No. 1 2 3 4 5 6 7 8 9 10 11 12
Date
The service instance covered: B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F B–L–D–F
Breakfast(B), Lunch(L), Dinner(D), Function/Buffet(F)
Food Production Process (2 must be covered in total)
 bulk cooking

 cook chill for extended life

 cook chill for five day shelf life

 cook freeze

 fresh cook.

Service Style (4 must be covered in total)

 à la carte

 buffet

 set menu

 table d’hôte

 bulk cooking operations

 functions and events

 festivals

Documentation
 Workflow Plan
 Mise en Place List
 Preparation List
 Food Requirement Calculation (4 required in total)
 Food Order (4 requiredVanshraj
in total)
Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 1 of 67
Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: vactsedu@gmail.com
171 Sydney Road,Coburg-3058
VACTS VER 1.4 Nov 2020

Page 2 of 67