Assessor Resource

SITHCCC309
Work effectively as a cook

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to cooks in hospitality and catering organisations who operate with some level of independence, often under the guidance of more senior chefs. Menus may be classical, contemporary or ethnic and service may be formal or informal.

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 these must be applied in a commercial kitchen.

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 unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

prepare, cook and present multiple items for a minimum of 48 complete food service periods (shifts) including:

breakfast

dinner

lunch

special function

prepare, cook and present items for at least two different menu types

prepare cook and serve items from different food types that meet quality requirements, including:

appetisers and salads

fish and shellfish

hot and cold desserts

meat

pastries, cakes and yeast goods

poultry and game

stocks, sauces and soups

vegetables, eggs and farinaceous products

use safe food hygiene and work practices

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

work as part of a team and coordinate team activities in a positive and courteous manner

prepare dishes for customers within the typical time constraints of a busy commercial kitchen

integrate knowledge of relevant organisational policies and procedures.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

commercial kitchen operated within a training organisation that services customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method 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 a training record book used as part of apprenticeship arrangements

direct observation of the individual preparing and cooking food items in a commercial kitchen

sampling of menu items prepared by the individual

evaluation of customer feedback about menu items and speed and timing of service

written or oral questioning to test knowledge about commodities, cookery techniques, equipment and food hygiene

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

any Asian cookery, commercial cookery, kitchen operations or patisserie unit relevant to 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.

Required skills

communication and teamwork skills to:

work cooperatively with others

delegate tasks

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer’s instructions for equipment

write notes on recipe requirements and calculations

planning and organising skills to prioritise, sequence and monitor tasks and processes

problemsolving skills to:

evaluate quality of dishes and make adjustments to ensure a quality product

anticipate and respond to other kitchen operations challenges

numeracy skills to weigh and measure ingredients

self-management skills to:

work safely in the kitchen

deal with pressure of work and kitchen conditions

manage own speed, timing and productivity

coordinate own work across multiple tasks

technology skills to use kitchen equipment.

Required knowledge

culinary terms commonly used in the industry and organisation

characteristics of different foods from all main food categories served in the organisation

features of standard recipes

procedures for organising and preparing food

basic principles and methods of cookery

features and functions of commercial kitchen equipment

principles and practices of planning and organising work

principles and practices related to food safety

principles and practices related to kitchen safety

varying requirements of different food service periods and menu types.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food organisation and preparationmay include:

cleaning and preparing vegetables and other commodities

cooking soups and other precooked items

preparing and portioning:

meat

poultry

seafood

preparing:

desserts

dressings

garnishes

sauces

stocks

selecting and using serviceware and equipment.

Food production and service requirementsmay include:

different menu types:

a la carte

buffet

pre-ordered items

set menu

different service periods:

breakfast

dinner

lunch

special function.

Special requests or dietary requirements of customers may relate to:

cultural needs and restrictions

customer preferences

dietary requirements based on medical issues.

End of shift procedures may include:

cleaning procedures

debriefing sessions

preparations for the next food service period

quality reviews

restocking

storage of food items.

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 commodity quantities and determine requirements for quality and style according to recipes and specifications. 
Prepare a job checklist for food that is clear, complete and appropriate to the situation. 
Liaise with other team members about menu requirements and job roles. 
Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. 
Complete food organisation and preparation according to different food production and service requirements. 
Select and use appropriate commercial equipment to produce menu items. 
Cook menu items according to menu type and service style, using appropriate cookery methods. 
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 cooperatively as part of a kitchen team and delegate tasks appropriately. 
Follow workplace safety and hygiene procedures according to organisation and legislative requirements. 
Maintain cleanliness and tidiness of the work environment. 
Complete end of shift procedures according to organisational practices. 
Store food items appropriately to minimise food spoilage, contamination and wastage. 
Participate in post-shift debrief or handover. 

Forms

Assessment Cover Sheet

SITHCCC309 - 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

SITHCCC309 - 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: