Assessor Resource

SITHCCC010
Re-thermalise chilled and frozen foods

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to safely re-thermalise bulk amounts of pre-cooked food which has been chilled or frozen. It requires the ability to select, thaw, reheat, and present pre-cooked food items according to food safety procedures and standards.

Foods may be entire meals or individual items. This unit applies to all hospitality and catering organisations which prepare and serve pre-cooked food that has been chilled or frozen.

These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, fast food outlets, residential caterers, meals-on-wheels services, in-flight and other transport caterers, and event and function caterers.

The unit applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. This includes catering assistants, fast food and other cooks.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

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 frozen and chilled foods.

1.1.Confirm food production requirements from food preparation list.

1.2.Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

1.3.Check pre-cooked foods for spoilage or contamination prior to preparation.

1.4.Dispose of spoilt stock within scope of responsibility and report losses to supervisors.

2. Prepare chilled and frozen food for reheating.

2.1.Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

2.2.Space trays and containers to allow air flow.

2.3.Meet time and temperature standards when thawing products.

2.4.Transfer food to the point of production and service, maintaining correct temperatures.

3. Reheat pre-cooked food items.

3.1.Prepare kitchen equipment for reheating food items.

3.2.Select and load trays and containers appropriate for the equipment type and loading procedures.

3.3.Space reheating trays and containers to allow air flow.

3.4.Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

3.5.Check and record food temperature according to food safety procedures and standards.

3.6.Clean thermometers between temperature checks of each food item.

4. Maintain, portion, present and serve reheated food.

4.1.Transfer reheated food safely to heated bain marie or service-ware.

4.2.Maintain food temperature during preparation according to food safety requirements.

4.3.Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

4.4.Portion food items to minimise waste and maximise yield and profitability.

4.5.Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.

4.6.Visually evaluate dishes and adjust presentation.

4.7.Serve or deliver food items at temperatures that comply with food safety procedures and standards.

4.8. 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:

prepare and re-thermalise the following food items, including at least one chilled and one frozen item, to meet the following food service requirements:

entire meals

individual meals

bulk meals for external transportation

sous vide products

conduct temperature checks on the following food and ingredients:

cold

frozen

raw

reheated

produce meals containing re-thermalised food items for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following food safety procedures for thawing, re-thermalising and maintaining reheated food items

according to required methods and temperature specifications for thawing, re-thermalising and maintaining reheated food items

following procedures for portion control and food safety practices when re-thermalising chilled and frozen foods

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 pre-cooked food types commonly subject to chilling and freezing

contents of stock date codes and rotation labels

characteristics and uses of different pre-cooked food types subject to chilling and freezing:

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

quality indicators for re-thermalised food items

indicators of spoilage and contamination of chilled and frozen food items in storage

food safety procedures for preparing and serving bulk amounts of pre-cooked food:

thawing

transferring

re-thermalising

maintaining reheated food items

mise en place requirements for re-thermalising chilled and frozen foods

methods and temperature specifications for chilled and frozen food items:

thawing

re-thermalising

maintaining reheated food items to a safe core temperature

safe operational practices and essential functions and features of equipment used to re-thermalise chilled and frozen foods:

oven

steamer

microwave

bratt pan

grill

salamander

water bath.

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:

bain marie or hotbox

commercial grade work benches (1.5m/person)

commercial refrigeration facilities to ensure appropriate thawing of frozen food items:

cool room

refrigerator

double sink

storage facilities:

shelving

trays

small equipment:

containers for hot and cold food

food handler gloves

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

temperature probes

thermometers

tongs

commercial equipment to ensure appropriate reheating of pre-cooked food items:

combi ovens

grill or salamander

induction stove

kettle

microwave

steamer

water bath

cleaning materials and equipment:

antibacterial wipes

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpan and brooms

garbage bins and bags

hand towel dispenser and hand towels

mop and bucket

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels and oven mitts

organisational specifications:

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

equipment manufacturer instructions

mise en place lists, menus, standard recipes, and recipes for special dietary 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

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select frozen and chilled foods.

1.1.Confirm food production requirements from food preparation list.

1.2.Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

1.3.Check pre-cooked foods for spoilage or contamination prior to preparation.

1.4.Dispose of spoilt stock within scope of responsibility and report losses to supervisors.

2. Prepare chilled and frozen food for reheating.

2.1.Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

2.2.Space trays and containers to allow air flow.

2.3.Meet time and temperature standards when thawing products.

2.4.Transfer food to the point of production and service, maintaining correct temperatures.

3. Reheat pre-cooked food items.

3.1.Prepare kitchen equipment for reheating food items.

3.2.Select and load trays and containers appropriate for the equipment type and loading procedures.

3.3.Space reheating trays and containers to allow air flow.

3.4.Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

3.5.Check and record food temperature according to food safety procedures and standards.

3.6.Clean thermometers between temperature checks of each food item.

4. Maintain, portion, present and serve reheated food.

4.1.Transfer reheated food safely to heated bain marie or service-ware.

4.2.Maintain food temperature during preparation according to food safety requirements.

4.3.Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

4.4.Portion food items to minimise waste and maximise yield and profitability.

4.5.Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.

4.6.Visually evaluate dishes and adjust presentation.

4.7.Serve or deliver food items at temperatures that comply with food safety procedures and standards.

4.8. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare and re-thermalise the following food items, including at least one chilled and one frozen item, to meet the following food service requirements:

entire meals

individual meals

bulk meals for external transportation

sous vide products

conduct temperature checks on the following food and ingredients:

cold

frozen

raw

reheated

produce meals containing re-thermalised food items for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following food safety procedures for thawing, re-thermalising and maintaining reheated food items

according to required methods and temperature specifications for thawing, re-thermalising and maintaining reheated food items

following procedures for portion control and food safety practices when re-thermalising chilled and frozen foods

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 pre-cooked food types commonly subject to chilling and freezing

contents of stock date codes and rotation labels

characteristics and uses of different pre-cooked food types subject to chilling and freezing:

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

quality indicators for re-thermalised food items

indicators of spoilage and contamination of chilled and frozen food items in storage

food safety procedures for preparing and serving bulk amounts of pre-cooked food:

thawing

transferring

re-thermalising

maintaining reheated food items

mise en place requirements for re-thermalising chilled and frozen foods

methods and temperature specifications for chilled and frozen food items:

thawing

re-thermalising

maintaining reheated food items to a safe core temperature

safe operational practices and essential functions and features of equipment used to re-thermalise chilled and frozen foods:

oven

steamer

microwave

bratt pan

grill

salamander

water bath.

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:

bain marie or hotbox

commercial grade work benches (1.5m/person)

commercial refrigeration facilities to ensure appropriate thawing of frozen food items:

cool room

refrigerator

double sink

storage facilities:

shelving

trays

small equipment:

containers for hot and cold food

food handler gloves

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

temperature probes

thermometers

tongs

commercial equipment to ensure appropriate reheating of pre-cooked food items:

combi ovens

grill or salamander

induction stove

kettle

microwave

steamer

water bath

cleaning materials and equipment:

antibacterial wipes

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpan and brooms

garbage bins and bags

hand towel dispenser and hand towels

mop and bucket

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels and oven mitts

organisational specifications:

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

equipment manufacturer instructions

mise en place lists, menus, standard recipes, and recipes for special dietary 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

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.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 
Confirm food production requirements from food preparation list. 
Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements. 
Check pre-cooked foods for spoilage or contamination prior to preparation. 
Dispose of spoilt stock within scope of responsibility and report losses to supervisors. 
Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards. 
Space trays and containers to allow air flow. 
Meet time and temperature standards when thawing products. 
Transfer food to the point of production and service, maintaining correct temperatures. 
Prepare kitchen equipment for reheating food items. 
Select and load trays and containers appropriate for the equipment type and loading procedures. 
Space reheating trays and containers to allow air flow. 
Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions. 
Check and record food temperature according to food safety procedures and standards. 
Clean thermometers between temperature checks of each food item. 
Transfer reheated food safely to heated bain marie or service-ware. 
Maintain food temperature during preparation according to food safety requirements. 
Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required. 
Portion food items to minimise waste and maximise yield and profitability. 
Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations. 
Visually evaluate dishes and adjust presentation. 
Serve or deliver food items at temperatures that comply with food safety procedures and standards. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHCCC010 - Re-thermalise chilled and frozen foods
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC010 - Re-thermalise chilled and frozen foods

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: