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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 for service.
   • Review menu or product list and recipes to determine preparation requirements for simple dishes.
   • Check quantities and quality of food items and restock where necessary.
   • Complete food preparation prior to service.
2. Prepare food.
   • Select and use equipment safely and hygienically according to manufacturer instructions.
   • Use appropriate cookery methods for dishes.
   • Re-heat pre-prepared foods at correct temperature for required length of time.
   • Prepare dishes with appropriate speed and timing.
   • Use portion control to maximise profitability and minimise waste.
3. Present and store food in clean work area.
   • Present food according to organisational guidelines.
   • Display food in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

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.
Simple dishes must include:	dishes prepared off site and re-thermalised dishes containing a small number of ingredients dishes that require singular or limited cooking and preparation techniques.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

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

prepare six different simple dishes selecting one from each of the following categories of simple fresh and cooked dishes:

baked/roasted

deep-fried items

pasta and noodles

poached eggs

salads

sandwiches

use each of the following applications at least once when preparing above simple dishes:

cleaning, peeling and slicing raw food

batters

coatings

garnishes

marinades

use at least six different cookery methods from the following list when preparing above simple dishes:

baking

boiling

braising

deep and shallow frying

grilling

poaching

pressure cooking

steaming

handle and prepare pre-prepared items requiring:

reconstituting

thawing

re-thermalising

prepare each of the above simple dishes:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling, storing, preparing and serving different food types

responding to special customer requests

present simple prepared and pre-prepared food in line with organisational display and food safety requirements.

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Knowledge Evidence

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

characteristics of the simple dishes described in the performance evidence

basic cookery methods for simple dishes described in the performance evidence

methods for presenting types of food described in the performance evidence

food safety practices for preparing and storing ingredients and simple dishes:

appropriate environmental conditions to ensure food safety

correct processes for re-heating pre-prepared foods

appropriate methods to optimise shelf life

safe operational practices using essential functions and features of equipment used to prepare simple dishes.

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