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. | 1.1.Confirm food production requirements from food preparation list. 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 bulk ingredients. | 3.1.Sort and assemble bulk ingredients according to food production sequencing. 3.2.Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required. 3.3.Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards. 3.4.Minimise waste to maximise profitability of food items produced. |
4. Cook and portion bulk food items. | 4.1.Produce food using cookery methods that achieve desired product characteristics. 4.2.Follow standard recipes and make food quality adjustments within scope of responsibility. 4.3.Maintain optimum quality of food for cook-chill and cook-freeze processes. 4.4.Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change. |
5. Chill food and store under refrigeration. | 5.1.Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards. 5.2.Select appropriate containers for storage and label and code clearly. 5.3.Store food dynamically using first in–first out methods. 5.4.Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards. 5.5.Continually monitor storage temperatures to avoid food spoilage. |
6. Package, freeze and store cooked food. | 6.1.Select appropriate containers for freezer storage and label and code clearly. 6.2.Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards. 6.3.Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed. 6.4.Place food items in appropriate storage once freezing cycle and labelling are complete. 6.5.Continually monitor freezer temperatures to avoid food spoilage. |
7. Transfer cook-chill and cook-freeze foods. | 7.1.Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers. 7.2.Check and record temperature levels at despatch and receipt. 7.3.Protect food from dangerous temperatures during transfer process. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
produce bulk amounts of cook-chill and cook-freeze foods to meet each of the following food service requirements:
entire meals
individual meals
bulk meals for external transportation
sous vide products
use the following cookery methods when producing cook-chilled and cook-frozen food items:
baking
blanching
boiling
braising
chargrilling and barbecuing
deep-frying
grilling
microwaving
poaching
roasting
sous-vide
steaming
stewing
prepare the above foods on at least six different occasions:
within commercial time constraints and deadlines
according to standard recipes and required temperature specifications
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 dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
characteristics and uses of different precooked food types subject to chilling and freezing:
culinary terms and trade names
bulk foods
plated meals
sous-vide products
meals-on-wheels
takeaway meals
contents of stock date codes and rotation labels
indicators of spoilage and contamination of perishable supplies in storage
methods for weighing and measuring wet and dry bulk ingredients
mise en place requirements for producing cook-chill and cook-freeze foods
methods to chill foods:
blast
water bath
food safety procedures and standards for preparing cook-chill and cook-freeze foods
food safety procedures and standards for storing chilled and frozen food:
appropriate storage environments:
atmosphere
chillers
cool rooms
freezers
humidity
light
packaging
refrigerators
containers
ventilation
first in-first out methods
labelling and coding
temperature specifications for storage
temperature specifications and methods for transferring chilled and frozen foods
safe operational practices using essential functions and features of equipment used to produce cook-chill and cook-freeze foods.
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 mixers
commercial grade work benches (1.5 m/person)
commercial ovens with trays (one per two persons)
commercial refrigeration facilities:
cool room
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 griddle
lifting and transporting equipment
microwave
recording systems
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
slicing machine
steamers
small equipment:
baking sheets and trays
beaters
containers for hot and cold food
cutting boards
food handler gloves
forms and moulds
graters
knife sharpening equipment
sharpening steels and stones
knives and cleavers:
carving knives
chef knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
mouli
oven mitts
poachers
pots and pans for small and large production:
bratt pans
stainless steel, cast iron, iron and non-stick fry pans
stock pots
scoops, skimmers and spiders
scales
sets of stainless steel bowls
small utensils:
flour and drum sieves
peelers, corers and slicers
strainers and chinois
scrapers
spatulas
pastry brush
tongs
whisks:
fine stainless steel wire
coarse stainless steel wire
steamers
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
temperature probes
thermometers
cooking equipment specific to cook-freeze and cook-chill processes:
blast chiller
blast freezer
chilling equipment
ice slurry
packaging material
vacuum sealing equipment
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
ordering and docketing paperwork
food safety plans
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
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.