Assessor Resource

SITHCCC043
Work effectively as a cook

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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

PERFORMANCECRITERIA

Elements describe the essential outcomes

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

1. Organise and prepare for food service or production.

1.1. Determine and calculate ingredient quantities to meet organisational requirements for quality and style according to recipes and specifications.

1.2. Complete mise en place lists that are clear, complete and appropriate to the situation.

1.3. Liaise with other team members about menu requirements, workgroup and job roles.

1.4. Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.

1.5. Complete food organisation and preparation according to different workgroup, food production and service requirements.

2. Cook and present menu items for food service or production.

2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2. Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.

2.3. Adjust menu items and ingredients to meet special requests or dietary requirements of customers.

2.4. Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

2.5. Work supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships.

2.6. Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.7. Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1. Complete end of shift pack down according to organisational procedures.

3.2. Store food items appropriately to minimise food spoilage, contamination and waste.

3.3. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.

4. Deal effectively with issues, problems and conflict in the kitchen.

4.1. Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.

4.2. Identify issues, problems and conflict encountered in the workplace.

4.3. Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.

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

safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:

breakfast

dinner

lunch

during the above service periods, prepare, cook and present items for at least two of the following different menu styles:

à la carte

set menu

buffet

cyclical

during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:

appetisers and salads

fish and shellfish

hot and cold desserts

meat, poultry and game

stocks, sauces and soups

vegetables, fruit, eggs and farinaceous products

during the above service periods:

multi-task and integrate technical and other skills to respond to multiple demands simultaneously

work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements

respond to special customer requests and dietary requirements

prepare, plate and present dishes within the typical time constraints of a commercial kitchen.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

basic principles and methods of cookery

culinary terms commonly used in the industry

characteristics of food from all main food categories

features of standard recipes

organisational procedures for:

planning, preparing and storing food

workplace safety and hygiene

end of shift

cleaning procedures

post-shift debrief or handover

preparations for the next food service period

re-stocking

storing food items

strategies for conflict management

essential principles and practices related to:

planning and organising work

food safety and hygiene

kitchen safety and cleanliness

varying requirements of different food service periods and menu types

safe and hygienic operational practices using essential functions and features of commercial kitchen equipment in use.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and equipment used to facilitate preparation of dishes as specified in the performance evidence

food safe gloves

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 soap 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 and standard recipes

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable and non-perishable food supplies for commercial cookery or catering operations.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

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

PERFORMANCECRITERIA

Elements describe the essential outcomes

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

1. Organise and prepare for food service or production.

1.1. Determine and calculate ingredient quantities to meet organisational requirements for quality and style according to recipes and specifications.

1.2. Complete mise en place lists that are clear, complete and appropriate to the situation.

1.3. Liaise with other team members about menu requirements, workgroup and job roles.

1.4. Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.

1.5. Complete food organisation and preparation according to different workgroup, food production and service requirements.

2. Cook and present menu items for food service or production.

2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2. Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.

2.3. Adjust menu items and ingredients to meet special requests or dietary requirements of customers.

2.4. Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

2.5. Work supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships.

2.6. Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.7. Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1. Complete end of shift pack down according to organisational procedures.

3.2. Store food items appropriately to minimise food spoilage, contamination and waste.

3.3. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.

4. Deal effectively with issues, problems and conflict in the kitchen.

4.1. Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.

4.2. Identify issues, problems and conflict encountered in the workplace.

4.3. Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.

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

safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:

breakfast

dinner

lunch

during the above service periods, prepare, cook and present items for at least two of the following different menu styles:

à la carte

set menu

buffet

cyclical

during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:

appetisers and salads

fish and shellfish

hot and cold desserts

meat, poultry and game

stocks, sauces and soups

vegetables, fruit, eggs and farinaceous products

during the above service periods:

multi-task and integrate technical and other skills to respond to multiple demands simultaneously

work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements

respond to special customer requests and dietary requirements

prepare, plate and present dishes within the typical time constraints of a commercial kitchen.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

basic principles and methods of cookery

culinary terms commonly used in the industry

characteristics of food from all main food categories

features of standard recipes

organisational procedures for:

planning, preparing and storing food

workplace safety and hygiene

end of shift

cleaning procedures

post-shift debrief or handover

preparations for the next food service period

re-stocking

storing food items

strategies for conflict management

essential principles and practices related to:

planning and organising work

food safety and hygiene

kitchen safety and cleanliness

varying requirements of different food service periods and menu types

safe and hygienic operational practices using essential functions and features of commercial kitchen equipment in use.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and equipment used to facilitate preparation of dishes as specified in the performance evidence

food safe gloves

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 soap 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 and standard recipes

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable and non-perishable food supplies for commercial cookery or catering operations.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

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
Determine and calculate ingredient quantities to meet organisational requirements for quality and style according to recipes and specifications. 
Complete mise en place lists that are clear, complete and appropriate to the situation. 
Liaise with other team members about menu requirements, workgroup and job roles. 
Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. 
Complete food organisation and preparation according to different workgroup, food production and service requirements. 
Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. 
Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required. 
Adjust menu items and ingredients to meet special requests or dietary requirements of customers. 
Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. 
Work supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships. 
Follow workplace safety and hygiene procedures according to organisational and legislative requirements. 
Maintain cleanliness and tidiness of the work environment. 
Complete end of shift pack down according to organisational procedures. 
Store food items appropriately to minimise food spoilage, contamination and waste. 
Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback. 
Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships. 
Identify issues, problems and conflict encountered in the workplace. 
Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person. 

Forms

Assessment Cover Sheet

SITHCCC043 - Work effectively as a cook
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

SITHCCC043 - Work effectively as a cook

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: