Assessor Resource

SITHCCC017A
Organise bulk cooking operations

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

This unit describes the performance outcomes, skills and knowledge required to organise bulk cooking operations. It covers those operations where food is provided to large numbers of people and where food production systems are used rather than food being prepared in an à la carte situation.

The selection of food production systems refers to the selection of systems already installed in an enterprise. Purchasing food production systems is covered in SITHCCC036B Select catering systems.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

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

Prerequisites

This unit must be assessed after the following prerequisite units:

SITXFSA001A Implement food safety procedures

SITXOHS002A Follow workplace hygiene procedures.

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.



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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

knowledge of food safety requirements in relation to bulk cooking

safe work practices in relation to manual handling, use of equipment and heated surfaces

ability to produce bulk food and maintain quality outcomes.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen with industry-current equipment as defined in the Assessment Guidelines, including full coordination of more than one bulk cooking operation

access to specific bulk cooking systems and equipment, including bratt pan

use of authentic ingredients.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

evaluation of reports prepared by the candidate detailing the processes used for an actual bulk cooking operation, including key factors for success and lessons to be learned for future operations

direct observation of the candidate using bulk cooking equipment

sampling of dishes prepared as part of a bulk cooking operation

oral or written questions to assess knowledge of commodities, and techniques and features of bulk cooking operations to maintain quality, storage and food hygiene

case studies to assess ability to create procedures and systems for different bulk cooking situations

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC036B Select catering systems.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

organisational skills and teamwork sufficient to coordinate bulk cooking

logical and time-efficient work flow

safe work practices, in particular in relation to bending and lifting, using equipment, and contact with steam and heated surfaces

problem-solving skills to deal with quality shortfalls in bulk cooking and to assess routine and non-routine cleaning and equipment maintenance

literacy skills to research and prepare reports on different bulk cooking systems and equipment

numeracy skills to calculate quantities of commodities and other ingredients required for bulk cooking operations.

The following knowledge must be assessed as part of this unit:

varieties and characteristics of different types of food production systems, including:

fresh cook

cook-chill for five day shelf life

cook-chill for extended life

cook-freeze

equipment requirements for particular food production systems

nutrition principles relating to each system, in particular the effects of cooking on the nutritional value of food

culinary terms commonly used in the industry related to food production systems

principles and practices of hygiene related to particular food production systems

purchasing, receiving, storing, holding and issuing procedures in relation to bulk cooking

costing, yield testing and portion control in relation to bulk cooking

hazard analysis and critical control point (HACCP) or other food safety program requirements for the entire bulk cooking system, including service

relevant legislation, including that concerning OHS legislation, food safety and use of particular equipment.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Food production systems may include the following:

fresh cook

cook-chill for five day shelf life

cook-chill for extended life

cook-freeze.

Factors affecting selection of food production systems may include:

type of food to be prepared

quantity of food

timeframe

customer requirements

menu type

enterprise practices.

Appropriate equipment to assist cooking operations includes equipment for:

receiving

storing

preparing

cooking

post-cooking storing

re-thermalisation where applicable

serving.

Legislative and regulatory requirements include:

food safety standards

OHS

local council requirements.

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
Determine required quantities and calculate them according to recipes and specifications. 
Order food items in correct quantities for requirements. 
Prepare a mise en place list for food and equipment appropriate to the situation and clear and complete. 
Design a work schedule and work flow plan for the relevant section of kitchen, including time and temperature considerations, to maximise teamwork and efficiency and minimise spoilage, contamination and other risks to food safety. 
Organise preparation and service of orders for the relevant section of the kitchen. 
Control the sequence of dishes to enable smooth work flow, and minimise delays and risks to food safety. 
Exercise quality control at all stages of preparation and cooking to ensure that presentation, design, eye appeal and portion size of menu items are to the required standards. 
Put in place appropriate procedures to ensure that receiving, storing and cleaning procedures are correctly followed. 
Select appropriate food production systems for bulk cooking according to relevant factors. 
Identify appropriate equipment to assist production and cooking operations. 
Select menu items compatible with the type of system chosen. 
Prepare and serve specialist recipes taking into account the type of food service system. 
Prepare food using methods that take into account the effects of different methods of preparation on nutrition quality and structure. 
Use systems and equipment safely and hygienically according to legislative and regulatory requirements. 

Forms

Assessment Cover Sheet

SITHCCC017A - Organise bulk cooking operations
Assessment task 1: [title]

Student name:

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

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Result: Competent Not yet competent

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Assessment Record Sheet

SITHCCC017A - Organise bulk cooking operations

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

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Student signature:

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