Section C: Performance Activity

Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit.

This activity will enable you to demonstrate the following performance evidence:

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

Develop a food production plan for four of the following food service styles:

o la carte

o buffet

o set menu or table d'hte

o bulk cooking operations

o functions or events.

This activity will enable you to demonstrate the following skills:

Reading skills to:

o interpret recipes, menus and stock control documents

o select and apply the organisational procedures and strategies needed to perform work effectively.

Writing skills to:

o write comprehensive yet easily accessible work flow schedules, mise en place plans, and equipment lists.

Oral communication skills to:

o respond to feedback from food production personnel, providing instructions and asking questions to clarify when necessary.

Numeracy skills to:

o calculate required food supplies for the volume of food production

o determine timings for production sequence of various food items.

Problem-solving skills to:

o analyse food production requirements and develop comprehensive operational plans to meet those needs

o identify potential breakdowns in kitchen work flow and adjust plan to maximise efficiency.

Teamwork skills to:

o plan a team of food production personnel:

delegating work within the team

briefing and debriefing team members on new products and recipes.

Planning and organising skills to:

o efficiently sequence the stages of food preparation and production for a whole of kitchen operation.

Self-management skills to:

o take responsibility for kitchen management and quality outputs.

Technology skills to:

o operate a food production system for commercial kitchens.

Answer the activity in as much detail as possible.

Instructions to Assessor:

A portfolio or journal must be submitted as evidence of competency for this activity.

Question 3 is a group activity that requires observation.

Equipment needed:

Current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

Mise en place lists, menus and standard recipes

Food safety plan

Word processing equipment and video recording devices such as a phone or tablet (Task 5)

Stationary equipment such as paper, binders, dividers etc. for presentation purposes

Manager or supervisor to meet with related to rostering

Full kitchen staff team

Access to ordering system to raise a purchase order for ingredients

Access to operational kitchen

Stock, products and equipment required to run food production for one of the chosen service styles.

In a real or simulated workplace, you are required to develop a food production plan for four of the following food service styles:

A la carte

Buffet

Set menu or table d'hte

Bulk cooking operations

Functions or events.

You must take responsibility for the management of planning and delegating tasks to personnel and ensuring quality outputs for each service style. You will need to specify the amount of servings you intend to provide for each service.

To do this effectively, you will need access to:

Current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

Mise en place lists, menus and standard recipes

Food safety plan.

Document the plan in the form of a production portfolio or journal using appropriate technology and word processing and submit this as evidence upon completion of the task.

1. This task requires you to undertake the initial research required for the plan. Select the four service styles for which you wish to develop food production plans. Using the internet, or workplace resources, research and produce a menu for each of the food service styles.

Complete the table provided below, noting:

The food production requirements (including mise en place lists)

The food production processes that will ensure the nutritional value, quality and structure of foods is preserved

The appropriate production system required

The organisational policies and procedures required to ensure proper conduct.

You will need to submit the completed table as part of the portfolio for evidence and reference purposes.

Element to consider	Details
Food service style 1 - Menu
Ingredients required
Food production requirements
Food production processes
Production system required
Staffing resources required
Food service style 2 - Menu
Ingredients required
Food production requirements
Food production processes
Production system required
Staffing resources required
Food service style 3 - Menu
Ingredients required
Food production requirements
Food production processes
Production system required
Staffing resources required
Food service style 4 - Menu
Ingredients required
Food production requirements
Food production processes
Production system required
Staffing resources required
Relevant policies and procedures required:

2. Prepare a plan for each service style and document the results within a portfolio.

The portfolio must contain workflow schedules, mise en place plans, and equipment lists relevant for the menu that you have decided upon for each service style.

The portfolio must effectively demonstrate how to sequence the stages of food preparation and production as part of a whole kitchen operation including financial obligations and resource issues.

This must include:

Calculating required food supplies for the volume of food production

Determining timings for the production sequence

Details of the required food production system for commercial kitchens

Identifying at least one potential breakdown in kitchen workflow for each service style and suggesting mitigation strategies.

The journal must also document the required stock levels and orders for sourcing the products for each menu.

To do this:

Create a food supplies list considering each menu

Document the cost of each menu

Create a separate purchase order for each menu.

3. This task requires you to engage in a meeting with relevant personnel to present the contents of the production plan for each service style. This meeting can be undertaken in the workplace or in a simulated environment if required.

During the meeting, take responsibility for briefing and debriefing team members on the products and requirements for each service period. Allocate the required staff and designate the tasks that you wish them to undertake to ensure that operational efficiency is attained, and service standards are met.

Be sure to;

Discuss your service styles, menus and the number of staff required for each

The skillsets of staff in relation to those required to undertake the necessary food production requirements

How to design and allocate the available staff into teams discussing reasons for choices

The specific roles each member of staff within the decided team will undertake and why.

Once you have presented the plan, ask the team for their feedback and thoughts on how to serve each menu to customers. Make notes of anything you deem to be important.

4. Using the notes made during the feedback session, make any required amendments to the plan, and add notes on the agreed methods of serving for each service style.

Submit the plan as evidence using an appropriate format.