Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge
Critical aspects for assessment and evidence required to demonstrate competency in this unit | follow standard recipes for dishes that together use all of the following ingredients meat that is culturally appropriate use a range of cookery methods to prepare dishes including produce food for multiple customers within commercial time constraints features functions and safe use of food preparation equipment food safety practices for handling and storing different food types |
Guidelines including items for all defined cookery methods this can be a simulated industry environment such as a training kitchen servicing customers | |
direct observation of the individual cooking dishes evaluation of the taste and visual appeal of dishes prepared by the individual written or oral questioning to assess knowledge of culinary terms, quality indicators for dishes review of portfolios of evidence and third | |