List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Place product in cooking or steaming facility | 1.1 Identify individual product and place correctly in cooking or steaming facility for even cooking or steaming 1.2 Space product in cooking facility according to product and manufacturer's specifications |
2. Cook or steam product | 2.1 Determine correct cooking or steaming procedure 2.2 Set and maintain cooking or steaming cycle according to specifications and workplace requirements 2.3 Regularly monitor cooking or steaming process and adjust as necessary to fulfil product specifications 2.4 Check internal temperature of product on completion of cooking or steaming cycle to ensure correct process has been achieved 2.5 Cook or steam a variety of products to workplace requirements and customer specifications at a speed similar to production requirements 2.6 Correctly record process and results of cooking or steaming 2.7 Dye product to achieve a uniform colour when required by product specifications |
3. Chill or cool product | 3.1 Weigh product immediately on completion of cooking or steaming cycle 3.2 Chill product immediately or cool at ambient temperature before chilling according to product specifications 3.3 Identify and store product according to product specifications and workplace requirements |
Candidates must consistently cook, steam and cool product to workplace requirements in the workplace.
Candidates must:
follow the requirements of the work instruction
work at production speed
cook or steam of a variety of products to product specifications, to workplace, customer, Quality Assurance (QA) and hygiene and sanitation requirements
identify the cause and effects of, and explain the appropriate action for:
cycle out of sequence
drops during cooking
excess cooking or steaming
excess humidity
insufficient cooking or steaming
low humidity
operate cooking or steaming facility in a safe and hygienic manner
demonstrate storage procedures
apply relevant communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant workplace health and safety, and regulatory requirements
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
correct cooking or steaming procedure for specific products
procedure followed to measure product internal temperatures correctly
chilling or cooling requirements for different products
dye addition procedures for a given range of products
effect of incorrect chilling on yield
effects of incorrect spacing or placement of product for cooking or steaming
recording requirements for the cooking or steaming process
relevant workplace health and safety, and regulatory requirements
cause and effects of
cycle out of sequence
drops during cooking
excess cooking or steaming
excess humidity
insufficient cooking or steaming
low humidity
Assessment must occur in the workplace under normal production conditions.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.