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Elements and Performance Criteria

  1. Place product in cooking or steaming facility
  2. Cook or steam product
  3. Chill or cool product

Range Statement


Performance Evidence

Candidates must consistently cook, steam and cool product to workplace requirements in the workplace.

Candidates must:

follow the requirements of the work instruction

work at production speed

cook or steam of a variety of products to product specifications, to workplace, customer, Quality Assurance (QA) and hygiene and sanitation requirements

identify the cause and effects of, and explain the appropriate action for:

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity

operate cooking or steaming facility in a safe and hygienic manner

demonstrate storage procedures

apply relevant communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

apply relevant workplace health and safety, and regulatory requirements


Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

correct cooking or steaming procedure for specific products

procedure followed to measure product internal temperatures correctly

chilling or cooling requirements for different products

dye addition procedures for a given range of products

effect of incorrect chilling on yield

effects of incorrect spacing or placement of product for cooking or steaming

recording requirements for the cooking or steaming process

relevant workplace health and safety, and regulatory requirements

cause and effects of

cycle out of sequence

drops during cooking

excess cooking or steaming

excess humidity

insufficient cooking or steaming

low humidity