Assessor Resource

SITHKOP005
Coordinate cooking operations

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.

The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

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

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Plan food production requirements.

1.1.Determine food production requirements.

1.2.Choose food production processes to ensure nutritional value, quality and structure of foods.

1.3.Select appropriate in-house food production system to meet food production requirements.

1.4.Select and collate standard recipes for use of food production personnel.

1.5.Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

1.6.Develop food preparation lists for use of food production personnel.

2. Organise availability of supplies for food production period.

2.1.Calculate required food supplies for food production period.

2.2.Check stores for availability and quantity of required stocks.

2.3.Order or purchase additional stock.

3. Coordinate kitchen operations.

3.1.Supervise food production processes to ensure food safety.

3.2.Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

3.3.Control production sequence of food items to enable smooth work flow and minimise delays.

4. Monitor the quality of kitchen outputs.

4.1.Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.

4.2.Check that items match recipes and menu descriptions.

4.3.Ensure that food items are of consistent quality and meet organisational standards.

4.4.Conduct final check on food items before they are served, stored or despatched from kitchen.

4.5.Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

4.6.Supervise safe storage of food.

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

supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including:

development of:

kitchen workflow schedules

mise en place lists

food preparation lists

calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence

coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories:

bulk cooking

cook chill for extended life

cook chill for five day shelf life

cook freeze

fresh cook.

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

for at least three of the hospitality and catering organisations detailed in the unit’s application:

comprehensive details of food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

critical control points in food production where food hazards must be controlled

menus and recipes for items produced in performance evidence

indicators of quality food products:

appearance and visual appeal

colour

consistency

moisture content

mouth feel and eating properties

plate presentation

portion size

shape

taste

texture

types of food service styles:

à la carte

buffet

set menu

table d’hôte

bulk cooking operations

functions and events

festivals

use of designated decorations, garnishes or sauces

types of food production systems and their characteristics for different production methods specified in the performance evidence

range of formats and content for:

kitchen workflow schedules

mise en place plans

food preparation lists.

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 grade work benches (1.5 m/person)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage areas for dry goods and perishables

recording systems

storage facilities:

containers for hot and cold food

shelving

trays

small equipment:

thermometers

tongs and serving utensils

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

organisational specifications:

commercial cleaning schedules

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus and standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

work flow schedules

industry realistic ratios of food production staff to the individual who is coordinating them throughout food production periods; 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 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

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Plan food production requirements.

1.1.Determine food production requirements.

1.2.Choose food production processes to ensure nutritional value, quality and structure of foods.

1.3.Select appropriate in-house food production system to meet food production requirements.

1.4.Select and collate standard recipes for use of food production personnel.

1.5.Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

1.6.Develop food preparation lists for use of food production personnel.

2. Organise availability of supplies for food production period.

2.1.Calculate required food supplies for food production period.

2.2.Check stores for availability and quantity of required stocks.

2.3.Order or purchase additional stock.

3. Coordinate kitchen operations.

3.1.Supervise food production processes to ensure food safety.

3.2.Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

3.3.Control production sequence of food items to enable smooth work flow and minimise delays.

4. Monitor the quality of kitchen outputs.

4.1.Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.

4.2.Check that items match recipes and menu descriptions.

4.3.Ensure that food items are of consistent quality and meet organisational standards.

4.4.Conduct final check on food items before they are served, stored or despatched from kitchen.

4.5.Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

4.6.Supervise safe storage of food.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food production requirements must include consideration of:

customer requirements

meal quantities required

menu items

organisational standards

portion control

special customer requests

special dietary requirements

standard recipes

timeframe

type of food to be prepared.

Order or purchase of stock may involve one or more of the following:

ordering direct from suppliers

ordering through central stock ordering system

personally purchasing food supplies through an inspection and quality selection process

transferring stocks from central storage to food production storage area.

Checking must involve:

customer feedback

feedback from kitchen staff

formal audits against organisational standards

taste tests

visual inspection of presentation.

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

supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including:

development of:

kitchen workflow schedules

mise en place lists

food preparation lists

calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence

coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories:

bulk cooking

cook chill for extended life

cook chill for five day shelf life

cook freeze

fresh cook.

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

for at least three of the hospitality and catering organisations detailed in the unit’s application:

comprehensive details of food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

critical control points in food production where food hazards must be controlled

menus and recipes for items produced in performance evidence

indicators of quality food products:

appearance and visual appeal

colour

consistency

moisture content

mouth feel and eating properties

plate presentation

portion size

shape

taste

texture

types of food service styles:

à la carte

buffet

set menu

table d’hôte

bulk cooking operations

functions and events

festivals

use of designated decorations, garnishes or sauces

types of food production systems and their characteristics for different production methods specified in the performance evidence

range of formats and content for:

kitchen workflow schedules

mise en place plans

food preparation lists.

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 grade work benches (1.5 m/person)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage areas for dry goods and perishables

recording systems

storage facilities:

containers for hot and cold food

shelving

trays

small equipment:

thermometers

tongs and serving utensils

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

organisational specifications:

commercial cleaning schedules

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus and standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

work flow schedules

industry realistic ratios of food production staff to the individual who is coordinating them throughout food production periods; 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 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 food production requirements. 
Choose food production processes to ensure nutritional value, quality and structure of foods. 
Select appropriate in-house food production system to meet food production requirements. 
Select and collate standard recipes for use of food production personnel. 
Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements. 
Develop food preparation lists for use of food production personnel. 
Calculate required food supplies for food production period. 
Check stores for availability and quantity of required stocks. 
Order or purchase additional stock. 
Supervise food production processes to ensure food safety. 
Oversee and adjust kitchen work flow to maximise teamwork and efficiency. 
Control production sequence of food items to enable smooth work flow and minimise delays. 
Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items. 
Check that items match recipes and menu descriptions. 
Ensure that food items are of consistent quality and meet organisational standards. 
Conduct final check on food items before they are served, stored or despatched from kitchen. 
Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards. 
Supervise safe storage of food. 

Forms

Assessment Cover Sheet

SITHKOP005 - Coordinate cooking operations
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

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Assessor name:

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Assessment Record Sheet

SITHKOP005 - Coordinate 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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