Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms commonly used in the industry and organisation
characteristics of different foods from all main food categories prepared in the organisation
features and interpretation of standard recipes
basic principles and methods of cookery
established roles and responsibilities in food preparation and production processes
organisational procedures for:
planning, preparing and storing food
end of shift
workplace safety and hygiene
essential principles and practices related to:
food safety and hygiene
kitchen safety and cleanliness
safe operational practices using essential functions and features of equipment in use.
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
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
freezer
fridge
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
lifting and transporting equipment
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
graters
juicers
knife sharpening equipment
sharpening steels and stones
knives and cleavers:
bread knives
butcher and boning knives
chef knives
carving knives
large serrated cake knives
palette knives
filleting knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
meat mallet
moulds and forms
mouli
oven mitts
pans and pots for small and large production:
stainless steel, cast iron, iron and non-stick fry pans
stainless stock pots
piping bags and attachments
poachers
scoops, skimmers and spiders
service-ware:
platters, dishes and bowls
cutlery and serving utensils
small utensils:
flour and drum sieves
peelers, corers and slicers
strainers and chinois
scrapers
spatulas
pastry brush
tongs and serving utensils
whisks:
fine stainless steel wire
coarse stainless steel wire
salad spinner
scales
sets of stainless steel bowls
steamers
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
temperature probes
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
ordering and docketing paperwork
guidelines relating to food disposal, storage and presentation requirements
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
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.