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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients for vegetable, fruit, egg and farinaceous dishes. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure ingredients and create portions according to recipe. 3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4.Prepare eggs for different culinary uses. 3.5.Prepare fresh farinaceous ingredients. 3.6.Minimise waste to maximise profitability of food items prepared. |
4. Cook vegetable, fruit, egg and farinaceous dishes. | 4.1.Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. 4.2.Select and add accompaniments suited to the dish. 4.3.Make food quality adjustments within scope of responsibility. |
5. Present and store vegetable, fruit, egg and farinaceous dishes. | 5.1.Present dishes attractively on appropriate service-ware. 5.2.Add dips, sauces and garnishes according to standard recipes and regional variations. 5.3.Visually evaluate dish and adjust presentation. 5.4.Store dishes in appropriate environmental conditions. 5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes to prepare dishes for at least six different customers using each of the following types of products:
vegetables and fruit:
dried
fresh
frozen
eggs used for the following applications:
aerating
binding
setting
coating
enriching
emulsifying
glazing
clarifying
garnishing
thickening
farinaceous items:
couscous
pasta and noodles
polenta
pulses
rice
prepare dishes using each of the following cookery methods at least once:
boiling
braising
deep and shallow frying
poaching or scrambling
roasting
stewing
prepare at least three different types of fresh pasta
prepare the above dishes:
within commercial time constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing different food types
responding to special customer requests and dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:
convenience products
fresh products
contents of stock date codes and rotation labels
characteristics of different vegetable, fruit, egg and farinaceous dishes:
appearance and presentation
classical and contemporary variations
freshness and other quality indicators
nutritional value
service style
taste
texture
accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products
cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence
health risks associated with raw egg products and alternative egg products
culinary applications which use eggs as specified in the performance evidence
mise en place requirements for vegetable, fruit, egg and farinaceous dishes
appropriate environmental conditions for storing food products to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial:
blenders and food mills
food processor
planetary mixer
commercial grade work benches (1.5 m/person)
commercial ovens with trays (one per two persons)
commercial refrigeration facilities:
cool room and/or fridge
freezer
deep-fryer
designated storage areas for dry goods and perishables
double sink
gas, electric or induction stove tops (two burners per person)
hot plate or griddle
microwave
pasta machine
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
small equipment:
baking sheets and trays
beaters
containers for hot and cold food
cutting boards
food handler gloves
graters
juicers
knife sharpening equipment
sharpening steels and stones
knives:
chef knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
oven mitts
pots and pans for small and large production:
stainless steel
cast iron
non-stick fry pans
scoops, skimmers and spiders
scales
service-ware:
platters, dishes and bowls
cutlery and serving utensils
sets of stainless steel bowls
steamers
small utensils:
flour and drum sieves
pastry brushes
peelers, corers and slicers
scrapers
spatulas
strainers and chinois
tongs and serving utensils
whisks:
fine stainless steel wire
coarse stainless steel wire
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
thermometers
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes, and recipes for special dietary requirements
guidelines relating to food disposal, storage and presentation requirements
ordering and docketing paperwork
food safety plan
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence
industry-realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.