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

organisational skills and teamwork sufficient to coordinate bulk cooking

logical and timeefficient work flow

safe work practices in particular in relation to bending and lifting using equipment and contact with steam and heated surfaces

problemsolving skills to deal with quality shortfalls in bulk cooking and to assess routine and nonroutine cleaning and equipment maintenance

literacy skills to research and prepare reports on different bulk cooking systems and equipment

numeracy skills to calculate quantities of commodities and other ingredients required for bulk cooking operations

The following knowledge must be assessed as part of this unit

varieties and characteristics of different types of food production systems including

fresh cook

cookchill for five day shelf life

cookchill for extended life

cookfreeze

equipment requirements for particular food production systems

nutrition principles relating to each system in particular the effects of cooking on the nutritional value of food

culinary terms commonly used in the industry related to food production systems

principles and practices of hygiene related to particular food production systems

purchasing receiving storing holding and issuing procedures in relation to bulk cooking

costing yield testing and portion control in relation to bulk cooking

hazard analysis and critical control point HACCP or other food safety program requirements for the entire bulk cooking system including service

relevant legislation including that concerning OHS legislation food safety and use of particular 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

knowledge of food safety requirements in relation to bulk cooking

safe work practices in relation to manual handling use of equipment and heated surfaces

ability to produce bulk food and maintain quality outcomes

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational commercial kitchen with industrycurrent equipment as defined in the Assessment Guidelines including full coordination of more than one bulk cooking operation

access to specific bulk cooking systems and equipment including bratt pan

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

evaluation of reports prepared by the candidate detailing the processes used for an actual bulk cooking operation including key factors for success and lessons to be learned for future operations

direct observation of the candidate using bulk cooking equipment

sampling of dishes prepared as part of a bulk cooking operation

oral or written questions to assess knowledge of commodities and techniques and features of bulk cooking operations to maintain quality storage and food hygiene

case studies to assess ability to create procedures and systems for different bulk cooking situations

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

SITHCCCB Select catering systems

SITHCCC036B Select catering systems.

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

Food production systems may include the following:

Factors affecting selection of food production systems may include:

Appropriate equipment to assist cooking operations includes equipment for:

Legislative and regulatory requirements include: