B. Performance Evidence - Coordinate cooking operations, within commercial time constraints for food production processes, using at least two (2) of the following food production processes WITHIN THE 12 SERVICE PERIODS FRESH COOK COOK FREEZE COOK CHILL FOR FIVE-DAY SHELF LIFE COOK CHILL FOR EXTENDED LIFE BULK COOKING OTHER: SOUS VIDE List the steps you have taken to coordinate the cooking operations, within commercial time constraints: STEPS (minimum 4) TO COORDINATE COOKING OPERATIONS CONSIDERATIONS FOR COMMERCIAL TIME CONSTRAINTS Student Name: Student Signature Date Host Venue Supervisor Name: Signature Date SITHKOP005 Performance (Logbook) v 5.0 Page 32BREAKFAST DOCUMENTED VENUE SERVICE PERIOD LUNCH TYPE OF SERVICE (4 Hours) KITCHEN DINNER SERVICE DATE SECTION FUNCTION/EVENT FOOD** BUFFET, SERVICE A LA CARTE SET MENU TABLE D'HOTE FESTIVAL BULK COOKING 0 STYLE OR EVENT ** Documented Service Periods 1-12 must cover at least 4 types of food service styles A. Performance evidence - Student must be able to supervise food production processes FOR EACH OF THE 12 SERVICE PERIODS including the development of the following evidence: WORKFLOW PLAN ATTACHED MISE EN PLACE LIST O EMBEDDED IN THE WORKFLOW PLAN RECIPE CARD ATTACHED (FOOD PREPARATION AND EPARATION LIST 0 FOOD REQUIREMENT CALCULATION) EMBEDDED IN THE WORKFLOW PLAN) EXAMPLES OF FOOD ORDERS ATTACHED OTHER: List the steps you have taken to supervise the food production processes for: STEPS (minimum 6) TO SUPERVISE FOOD PRODUCTION PROCESS ANY ISSUES OR PROBLEMS SITHKOP005 Performance (Logbook) v 5.0 Page 31