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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare to cook product
   • Select and fit personal protective equipment according to food safety requirements
   • Identify and monitor suitability of product to be cooked according to food safety regulations
   • Handle fresh or thawed product with care to ensure it is not physically damaged
   • Set aside and report to supervisor product identified as unsuitable
   • Operate equipment and power sources according to health and safety practices
   • Handle, store and use commercial cooking oil or fat safely and within approved temperature range
2. Pre-cook product
   • Prepare and store batters, crumbs and other seafood coatings according to workplace specifications
   • Pre-cook and store product at the appropriate temperature to comply with food regulations
   • Store pre-cooked product in cool rooms or refrigerated counter units to avoid cross-contamination and comply with food regulations
3. Cook and sell product to order
   • Take and record customer order according to workplace procedures
   • Cook product for required time to ensure that the temperature and colour conform to food regulations
   • Assemble and wrap or package cooked product according to workplace requirements
4. Clean facilities
   • Keep cooking equipment and preparation area clean during operation
   • Clean cooking equipment when cooking operations are closed
   • Use cleaning equipment and cleaning chemicals according to workplace procedures
   • Filter and dispose of cooking oil or fat according to food safety regulations, health and safety and environmental requirements