ABN: 57 169 281 501

E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

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: Healthy Big Breakfast with Fried Eggs______________ Serves: 50____________

Number of serves required: 50 ______________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Cooking oil spray. - - -

Low-fat sausages (beef, turkey, chicken, 4 50. 200.

or kangaroo).

Baby roma truss tomatoes. 275g. 50. 13,750g.

Button mushrooms, halved. 200g. 50. 10,000g.

Eggs, at room temperature. 8. 50. 400.

Reduced-salt baked beans. 420g. 50. 21,000g.

Wholegrain bread. 4 thick 50. 200 thick slices.

slices.

Baby spinach leaves. to serve - -

SITHCCC043 - Work effectively as a cook

Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
1
 ABN: 57 169 281 501
E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

Recipe 2: Arancini di Riso: Sicilian Rice Balls__________ Serves: 50_______________

Number of serves required: 50______________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Arborio rice (risotto rice). 2 cups. 50. 100 cups.

Chicken or vegetable broth. 4 cups. 50. 200 cups.

Grated Parmesan cheese. 1 cup. 50. 50 cup.

Cooked meat sauce (made with ground 1 cup. 50. 50 cup.

beef or a combination of meats).

Fresh mozzarella cheese, cut into small 1 cup. 50. 50 cup.

cubes.

Eggs. 2 large. 50. 100 large.

Breadcrumbs. 1 cup. 50. 50 cup.

Vegetable oil. For frying. 50. -

Salt and pepper. To taste. - -

SITHCCC043 - Work effectively as a cook

Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
2
 ABN: 57 169 281 501
E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

Commodity list

Commodity Qty required

Cooking Oil Spray N/A

Low-fat Sausages. 16 pieces.

Baby roma truss tomatoes 1100g.

Button mushrooms, halved 800g.

Eggs 32

Salt and Pepper To taste.

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?

1. Arancini di Riso: Sicilian Rice Balls:

 Quality Requirements:
o The rice balls should be crispy on the exterior yet soft on the interior.
o The beef sauce should be tasty and well seasoned.
o The cheese filling should be melty and gooey.
o Saffron (if added) should add a delicate taste.
 Style Requirements:
o The arancini should be golden brown and uniformly topped with
breadcrumbs.
o Serve them with a dish of shelled and boiled peas.
 Achievement Standards:
o Taste test: The tastes should be complementary, and the texture should be
enjoyable.
o Visual inspection: The arancini should be attractive and well-formed.

2. Healthy Big Breakfast With Fried Eggs:

 Quality Requirements:
o The sausages should be cooked thoroughly but not overcooked.
SITHCCC043 - Work effectively as a cook
Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
3
 ABN: 57 169 281 501
E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

o The eggs should be perfectly fried (runny yolk or desired consistency).

o Tomatoes and mushrooms should be soft.
o Baked beans should be heated.
 Style Requirements:
o Arrange breakfast ingredients neatly on a platter and garnish with young
spinach leaves.
 Achievement Standards:
o Taste test: Each ingredient should be tasty and pleasing.
o Visual inspection: The breakfast should be good and well-presented.

SITHCCC043 - Work effectively as a cook

Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
4
 ABN: 57 169 281 501
E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

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

07:00 A.M. Prep kitchen for cooking. Cooking utensils, cleaning supplies. Ensure kitchen is clean and ready for
☒
cooking.

07:30 A.M. Prepare ingredients for Arancini di Arancini rice, chicken/vegetable broth, Measure and organize ingredients for
☒ Riso. Parmesan cheese, meat sauce, Arancini preparation.
mozzarella cheese, egg, breadcrumbs.

08:00 A.M. Cook Arborio rice and prepare meat Stovetop, pot, pans. Cook rice according to package
☒
sauce. instructions. Prepare meat sauce.

09:00 A.M. Assemble Arancini di Riso Cooking area, ingredients Roll rice balls with meat sauce and
☒
cheese filling

☒ 10:00 A.M. Deep fry Arancini di Riso Deep fryer, vegetable oil Fry rice balls until golden brown

11:00 A.M. Set up serving area for Arancini di Serving platters, utensils. Arrange Arancini di Riso attractively for
☒
Riso service.

SITHCCC043 - Work effectively as a cook

Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
5
 ABN: 57 169 281 501
E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

12:00 P.M. Serve Arancini di Riso to guest. Serving staff Ensure prompt and courteous service to
☒
guests

01:00 P.M. Prep kitchen for breakfast Cooking utensils, cleaning supplies Clean kitchen and prepare for breakfast
☒
cooking

01:30 P.M. Cook sausage, egg, and tomatoes, Stovetop, pans Cook sausage, fried egg, and sauté
☒
mushroom. tomatoes and mushrooms

02:30 P.M. Heat baked beans and toast breads. Oven, toaster Warm up baked beans and toast whole
☒
grain bread

03:00 P.M. Set up breakfast serving area Serving platter, utensils Arrange breakfast items on platters for
☒
service

03:30 P.M. Serve Healthy Big Breakfast to guest Serving staff Ensure guests are served promptly and
☒
courteously

04:30 P.M. Clean up kitchen and serving areas Cleaning supplies Thoroughly clean kitchen and serving
☒
areas.

05:00 P.M. End of the service. Cleaning. Ensure all tasks are completed and
☒
equipment is cleaned

SITHCCC043 - Work effectively as a cook

Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
6
 ABN: 57 169 281 501
E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

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?
1. Understanding the Task:
o I begin by properly knowing the task's requirements, such as quality standards, stylistic preferences, and limits.
o I considered the ingredients, cooking techniques, and presentation when creating the meals you requested before.
2. Task Breakdown:
o I divide the work into smaller sections called subtasks. For example:
 For Arancini di Riso:
 Prepare the risotto.
 Make the meat sauce.
 Shape the rice balls.
 Fry them.
 For the Healthy Big Breakfast:
 Cook sausages, eggs, tomatoes, and mushrooms.

SITHCCC043 - Work effectively as a cook

Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
7
 ABN: 57 169 281 501
E: [email protected]
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991

Melbourne: Level 5, 440 Elizabeth Street,

Melbourne VIC 3000
T: 03 0 9077 0758

 Heat baked beans.

 Toast bread.
 Assemble the breakfast.
3. Prioritization:
o I prioritize projects according to dependencies, timelines, and user preferences.
o For example, to preserve freshness, cook the arancini last.
4. Efficient Execution:
o I proceed in a logical order, reducing context switching.
o To save time, I'd cook all of the breakfast components at once.
5. Quality Control:
o I compare each phase to quality requirements (such as flavour and look).
o I'd taste-test the arancini to ensure proper flavour balance.
o For breakfast, ocular evaluation is important.
6. Collaboration:
o While I do not collaborate with a team, I do rely on specified tools and rules.
o Collaboration guarantees consistency and compliance with safety recommendations.

SITHCCC043 - Work effectively as a cook

Version: 1.0
Version Date: 07 Apr 2023
Next Review : 07 Apr 2024
Approved by: Academic Manager
8