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

use and characteristics of a range of equipment used for the required methods of cookery

safe work practices particularly in relation to bending and lifting and using cutting implements appliances heated surfaces and other equipment that carries a risk of burns

waste minimisation techniques and environmental considerations in relation to different cookery methods

problemsolving skills to deal with problems such as shortages of food items mistakes or problems in commodities or meals produced and equipment failure

literacy skills to read menus orders and instructions

numeracy skills to calculate quantities and portions against orders

The following knowledge must be assessed as part of this unit

food classification for the major food groups

characteristics of different foods and appropriate cookery methods

underlying principles of all basic methods of cookery

culinary terms commonly used in association with the required methods of cookery

effects of different cookery methods on the nutritional value of food

principles and practices of personal and professional hygiene related to working in a kitchen including appropriate uniform and personal protective equipment

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 prepare dishes on more than one occasion within realistic workplace time constraints using a range of cookery methods

knowledge of major food groups culinary terminology and equipment as they relate to the required methods of cookery

application of hygiene and safety principles and procedures during the cooking process

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational commercial kitchen including industrycurrent equipment as defined in the Assessment Guidelines

demonstration of cookery methods with commodities from the major food groups including different menus and food items

access to appropriate utensils cutlery and equipment to undertake the full range of basic cookery methods including poaching stewing braising roasting deep and shallow frying boiling atmospheric and pressure steaming grilling and baking

use of authentic ingredients

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 using the required cookery methods

sampling of dishes prepared by the candidate

written or oral questions to test knowledge on suitable cookery methods for particular food items safety issues and food quality indicators

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate such as menus and photographs

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

SITXFSAA Implement food safety procedures

SITXFSA001A Implement food safety procedures.

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

Equipment and technology may include:

Cookery methods may include any used within an enterprise but must include the following:

Dishes to be prepared must use a range of commonly-found commodities including: