This document is Workflow Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020
Workflow Template
Ingredient list
Calculate the ingredients and quantities that you will require to prepare your dishes. You can
use the following templates or, if your organisation has standard templates, you are free to
use those.
Recipe 1 _____Churros_________________________ Serves : 30
customers________________________________
Number of serves required: 2 serve ( 40 portion)
Ingredient Qty Qty/serves Qty x serves required
Ingredient Qty Qty/serves Qty x serves required
Plain Flour 2kg 2 1.5
Butter 1kg 2 2
Water 1 litre 2 2
Salt As per As per As per required
required required
Vanilla Extract As per As per As per required
required required
Cinammon Sugar As per As per As per required
required required
Recipe 2 ____Chocolate mousse__________________________ Serves ____50
customers____________________________
Number of serves required: 1 serve ( 10 Portion).
Ingredient Qty Qty/serves Qty x serves required
Ingredient Qty Qty/serves Qty x serves
required
Cream 0.055 1 0.055
Egg yolks 0.080 1 0.080
Caster sugar 0.048 1 0.048
Chocolate 0.304 1 0.304
Vanilla 0.08 1 0.08
Commodity list
Commodity Qty required
Strawberries 250gm
Chocolate garnish 100gm
Quality and style requirements
Summarise the required quality and style requirements for your dishes. How will you know
that you have achieved the required standards?
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WSC-WT-SITHCCC020_24022020_V1.0
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS PROVIDER CODE: 03690M
This document is Workflow Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020
The flour should be mixed really well and should be thick so that when we serve it gives
better taste and texture to customers as well as churros and mousse should be
microwaved hot just before service so it won’t be that soggy and hard. In case of churros,
it should be mixed properly with flour, butter and vanilla extract and be cooked in oven
before eating it and when frying it should be soft both inside and outside. After tasting
and listening to customers experience, we will know whether we achieved the required
standards.
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WSC-WT-SITHCCC020_24022020_V1.0
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS PROVIDER CODE: 03690M
This document is Workflow Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020
Work schedule
Develop a workflow schedule for the special function service. You can use the following
template or, if your organisation has a standard template, you are free to use that.
Time Task Equipment Notes/Responsibility
☐ 11 AM Check the delivery Knife, Chopping Marcus: Make sure
and make sure all Board, Trays and all the items are
delivered freshly and
the ingredients Microwave. the meat is fresh.
are delivered
fresh.
☐ 12 PM Cutting, Slicing, Cool room, Knife, Antonio: Make sure
Doing prep list. Chopping board, all the veggies are
sliced and cut
Griddle and Pan. properly. Make all the
ingredients ready for
the service.
☐ 1 PM Cook menu items Deep fryer, Grill, Yamkanta: Cook the
Oven, Chopping meat and make sure
the meat is well-
board. cooked.
☐ 2 PM Be ready for the Knife, Chopping board, Antonio: Check all
service Slicer. the items and be
ready for the service.
☐ 3 PM Serve the Knife Chopping Board, Yamkanta, Marcus
customers and Slicer and Dish and Antonio: Make
sure the service is
meet customers washing machine. excellent and meet
satisfaction customers
satisfaction.
☐ 4 PM End of shift Chopping board, knife, Summit: Make sure
procedure microwave, dish all the kitchen area
washing machine are cleaned and
sanitized the table
and clean the dish
washing machine
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WSC-WT-SITHCCC020_24022020_V1.0
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS PROVIDER CODE: 03690M
This document is Workflow Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020
before closing.
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did
you take into consideration when you developed your plan? Did you liaise with other
members of your team when developing the plan?
Workflow plan helps to minimize hazard and incident by nnot having to work on top of
one another if there’s multiple people in the kitchen at once. It will also save valuable
time, will alleviate clutter and create enough space to get on with the task at hand.
To maximize the efficiency of the service by following during work flow plan- time, tasks,
equipment use, issues, responsibilities.
I will consider those following factors - Be a team member, positive attitude,
accountability, maintaining discipline and organization procedure.
Liaise: Yes, I have discussed with the other team members and took their opinion about
workflow plan and duties, using equipment, cleaning anf sanitizing.
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WSC-WT-SITHCCC020_24022020_V1.0
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS PROVIDER CODE: 03690M
