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. Confirm special dietary requirements and select ingredients. | 1.1.Confirm dietary and cultural food requirements of the customer. 1.2.Liaise with others to clarify requirements. 1.3.Recognise potential health consequences of overlooking special dietary requirements of customers. 1.4.Access special dietary recipes and select specialised ingredients. 1.5.Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance. 1.6.Exclude ingredients from dishes as requested by the customer. |
2. Prepare foods to satisfy nutritional and special dietary requirements. | 2.1.Follow recipes to produce dishes for those with special dietary requirements. 2.2.Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value. 2.3.Communicate specific dietary requirements for food preparation to other team members. 2.4.Select appropriate ingredients to ensure optimum nutritional quality of dishes. 2.5.Use appropriate equipment and cooking techniques for specific diets. 2.6.Employ suitable preparation and cooking techniques to retain optimum nutritional values. |
3. Present prepared food. | 3.1.Present nutritionally balanced food in an appetising and attractive manner. 3.2.Visually evaluate dish and adjust presentation as required. 3.3.Store dishes in appropriate environmental conditions. 3.4.Minimise waste to maximise profitability of food items prepared. 3.5.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 recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following:
food restrictions
food preferences
cultural or religious requirements
modify recipes and menu items to meet dietary requests specified above, excluding or substituting ingredients while maintaining equivalent nutritional value
produce above dishes for at least six different customers:
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 food.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for:
substitute ingredients used to produce dishes with special dietary recipes
ingredients suitable for meeting basic nutritional needs
ingredients that cause common allergic reactions
food additives and preservatives
understanding of:
drug-food interaction
food allergy
food intolerance
cultural and religious dietary sanctions
main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society:
contemporary eating regimes:
elimination
macrobiotic
exclusions for allergies, contraindications with medicines or food intolerance
fat-free
fluids
food preferences
food restrictions
gluten-free
halal
high carbohydrate
high or low energy
high or low protein
high fibre
Hindu
kosher
lacto ovo
low carbohydrate
low cholesterol
low fat
low gluten
low kilojoule
low sugar
modified sodium or potassium
modified texture
nutritional requirements
portion size
substitutes:
gluten-free flour
yeast-free flour
non-sugar sweeteners
sugar-free
type one and two diabetes
vegan
vegetarian
key health and legal consequences of failing to address special requirements:
allergic reactions
anaphylaxis
food sensitivity or intolerance reactions
mise en place requirements for special diet foods
basic principles and practices of nutrition:
nutrients and their food sources
influence on food choice
food and beverage selection influences
food labelling and interpretation
role and implications of using food additives and preservatives
health implications of food choices
role of good nutrition in avoiding dietary diseases
effects of various cooking methods and food storage on nutrients
primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents.
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 processors
planetary mixers
commercial dishwasher
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
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
slicers
steamers
small equipment:
baking sheets and trays
beaters
cake tins with:
fixed base in a range of shapes
loose bottom
containers for hot and cold food
cutting boards
food handler gloves
graters
juicers
knife sharpening equipment
sharpening steels and stones
knives:
butcher and boning knives
bread knives
carving knives
large serrated cake knives
filleting knives
palette knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
mortar and pestle
moulds and forms
mouli
oven mitts
piping bags and attachments
poachers
range of pans and pots for small and large production:
tilting fry pans
stainless steel, cast iron, iron and non-stick fry pans
stock pots
salad spinner
scales
scoops, skimmers and spiders
sets of stainless steel bowls
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
small utensils:
flour and drum sieves
pastry brush
peelers, corers and slicers
strainers and chinois
scrapers
spatulas
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
steamers
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
copy of Dietary Guidelines for Australians
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 plan
guidelines relating to food disposal, storage and presentation requirements
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.