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Elements and Performance Criteria

Select, prepare and use equipment.
- Select knives andequipment of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use.
- Use equipment correctly, safely and hygienically.
Assemble ingredients for menu items.
- Identify and obtain ingredients according to standard recipes, recipe cards or enterprise requirements.
- Assemble ingredients according to the correct quantity, type and quality required.
Prepare food items
Portion food ingredients.
Contribute to profitability.
- Use the designated quantity, weight and portions of ingredients to minimise wastage and maximise profitability of meals prepared.
- Prepare the correct amount of food items according to expected numbers of customers to minimise wastage and maximise profitability of meals prepared.
Reduce food preparation costs and negative environmental impacts.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

logical and timeefficient work flow

knife handling techniques

cutting techniques for foods as required for menu items

hygienic handling of food and equipment according to local state or territory and national regulatory requirements

safe work practices according to OHS principles and procedures particularly with regard to using knives

cleaning techniques for kitchen equipment

problemsolving skills to deal with minor problems such as shortages of ingredients

literacy skills to read recipes menus instructions and orders

numeracy skills to calculate portions and weigh and measure quantities of ingredients

The following knowledge must be assessed as part of this unit

the key characteristics and uses of the main categories of food items and those that are particularly used in the organisation

menu and recipe requirements for the particular style products and cuisine being served

expected numbers of customers to be served

full details of food safety procedures used in kitchen operations and the particular food safety regime for the organisation

correct handling and storage requirements for different types of food

applications of different types of cleaning products

the essential features of and safe practices for using common hazardous substances used within kitchens and in particular substances used by the organisation eg cleaning products

the environmental impacts of cleaning equipment and preparing food and minimal impact practices to reduce these especially those that relate to reusable resources water and energy use

correct and environmentally sound disposal methods for kitchen waste and hazardous substances

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to organise efficient resource effective preparation of a variety of foods according to expected numbers of customers and to maximise profitability and minimise negative environmental impacts

ability to use a range of cookery and preparation methods appropriate to the cuisine

ability to undertake duties according to organisational hygiene health and safety practices

knowledge of food safety procedures and correct handling and storage requirements for different types of food

knowledge of correct and environmentally sound disposal methods for kitchen waste and in particular for hazardous substances

ability to organise and prepare a wide variety of general food items within the timeframe required by a commercial kitchen

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within normal operating conditions of a fully equipped commercial kitchen including industrycurrent equipment

industryrealistic ratios of kitchen staff to customers

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the candidate preparing food

inspection of food items prepared by the candidate

written or oral questions to assess knowledge of preparation techniques handling and storage requirements for various food types hazardous substances and efficient resource use

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

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

any Asian Cookery unit

any Commercial Cookery and Catering unit

any Patisserie unit

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Range Statement


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 in the performance criteria is detailed below.

Knives and equipment may be mechanical or power driven and:	must include the use of: knives, cleavers and utensils such as butcher and boning knives, filleting knives, butter spreading knives,vegetable peeler or knives, slicers knife sharpening equipment graters commercial mixers food processors, blenders and attachments scales measures whisks thermometers may include the use of: saws and meat cleavers meat bats meat hooks larding needles mincers bowl choppers slicing machines grills or salamanders
Knives and equipment may be mechanical or power driven and:	fryers large fixed equipment, such as bains marie and fridges patisserie cutting implements cutting implements for nuts and fruits beaters spatulas wooden spoons piping bags and attachments moulds, shapes and cutters cake tins.

Food items to be prepared:	must include the use of: dairy products, including milk, yoghurt, cheeses and alternatives, e.g. soy products dry goods, such as flours, sugars, pastas and rice standard fruit and vegetables general food items such as sauces, condiments and flavourings, garnishes, coatings and battersmay include the use of: meat, seafood and poultry that may be fresh, frozen, preserved or pre-prepared meat products such as standard cuts, sausages, hams and salami.

Food ingredients to be portioned may include:	meat seafood poultry pastry dough fruit vegetables.

Reusable by-products may include:	meat and fish offcuts bones and trimmings fruit peelings and offcuts vegetable peelings and offcuts unused portions of: fruits vegetables seafood, meat and poultry flowers garnishes accompaniments batter dough pastry fillings sauces and dips eggs coconut cream and flesh. combined spices pastes.

Recyclable products may include:	glass bottles and jars plastics paper and cardboard tin or aluminium containers fuit and vegetable matter.
Kitchen waste and hazardous substances may include:	Any used or out of date ingredient or food item such as: cooking oils animal fat ghee dairy products, including milk, yoghurt, cheeses and. soy products dry goods, such as flours, sugars, pastas and rice fruit and vegetables general food items such as sauces, condiments and flavourings, garnishes, coatings and batters meat, seafood and poultry meat products such as standard cuts, sausages, hams and salami. Any cleaning agent or chemicals.