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 and specialised recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients for specialised food items from stores according to recipe, quality, freshness and stock rotation requirements. |
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 ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure ingredients and create portions according to recipe. 3.3.Minimise waste to maximise profitability of food items prepared. |
4. Cook specialised food items. | 4.1.Select and use preparation and cookery methods for specialised food items. 4.2.Prepare and use accompaniments suited to dishes. 4.3.Follow specialised recipes and make food quality adjustments within scope of responsibility. |
5. Present and store specialised food items. | 5.1.Present dishes attractively on appropriate service-ware. 5.2.Add dips, sauces and garnishes according to specialised recipes and regional variations. 5.3.Visually evaluate dish and adjust presentation as required. 5.4.Store dishes in appropriate environmental conditions. 5.5.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:
apply specialised cookery methods to prepare six different dishes that make use of specialised food items and specialised preparation techniques
use appropriate specialised methods when preparing selected dishes above
prepare above specialised items for 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 one or more specialised food items
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 ingredients used in the relevant specialised area
contents of stock date codes and rotation labels
characteristics of relevant specialised items:
appearance and presentation
freshness and other quality indicators
historical and cultural derivations
molecular modifications
nutritional value
service style
taste
texture
food safety practices for handling and storing one or more specialised food items
main types and culinary characteristics of specialised food items used in contemporary cooking:
aquatic plants and seaweeds
aromatics, flavourings, spices and herbs
bush foods and native Australian ingredients
commodities from ethnic cuisines and cultural traditions
fruits, vegetables, flowers and salad items
fungi
meats, poultry and game other than lamb, beef, pork and chicken
offal and specialist meat products
preserves, condiments and accompaniments
seeds and nuts
specialist cheeses and dairy products
unusual fish, shellfish and other foods from salt or fresh water
main types of preparation and cookery methods for the relevant specialised items:
cooking on salt
earth oven cooking
hanging of meat, poultry and game
marinating and coating
molecular gastronomy
preserving:
drying
salting
pickling
smoking
tenderising
sous vide
mise en place requirements for specialised food items
appropriate environmental conditions for storing products to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce specialised dishes.
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
marble bench or slab
microwave
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
slicer
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
filleting knives
large serrated cake knives
palette knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
meat:
bats
cleavers
hooks
thermometers
mincers
saws
mortar and pestle
moulds and forms
mouli
oven mitts
piping bags and attachments
poachers
range of pans and pots for small and large production:
stainless steel, cast iron and non-stick fry pans
stock pots
salad spinner
scales:
1 gram increments to 5kg
10th of a gram increments
scoops, skimmers and spiders
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
sets of stainless steel bowls
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
sous vide cooker
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
steamers
temperature probes
thermometers
vacuum sealer or cryovac machine
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 specialised food items
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.