Food production plan for bulk cooking operations OR functions or events service style Learner instructions You are required to: • Develop a food production plan for one (1) bulk cooking operations OR functions or events service style session by completing and submitting a food production plan detailing: o Food information o Process information o Resource information o Operational information • Read the Portfolio Checklist to identify the incidents and other specifics your documentation needs to address • Submit the completed food production plan and supporting documents to your Assessor by the 'Due Date'. All required documents must be provided (and other requirements satisfied) to achieve this assessment. Please Note: You may choose to use or adapt the following documents to assist you but their use is not mandatory - you can use a workplace document or a document obtained from another source: • Appendix A - Requisition Form • Appendix B - Purchase Order • Appendix C - Equipment List • Appendix D - Mise en Place List • Appendix E - Staffing List • Appendix F - Food Production Schedule. All required documents must be provided (and other requirements satisfied) to achieve this assessment. Criteria for success The decision-making rules that will be followed are: • Learners must submit copies of all listed documents • The food production plan must be completed as required • Supporting documents must be supplied as relevant to the submission • Where a Learner does not complete tasks or questions correctly, they will be provided an opportunity to repeat the assessment or answer verbal questions, at a later date. food production plan AREA TO ADDRESS AND TASKS TO COMPLETE: 1. INSERT ONE MENU (BUFFET MENU, FUNCTION MENU OR EVENT MENU) for catering for 50 people 2. INGREDIENTS INFORMATION: EXAMPLE: BEEF MINCE 80/20, 5 KG etc. must including all ingredients 3. Cooking methods, preparation method used: 4. Energy used: (water, gas, electricity etc) 5. Staffs involved(how many? how long each staff working?) please insert a duty roster 6. Equipment involved(list all the equipment needed) 7. Supplier information: (who supply the meat? Seafood and fish? Vegetables?) (Please input your food production plan below)