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Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and specialised recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients for specialised food items from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure ingredients and create portions according to recipe.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook specialised food items.
   • Select and use preparation and cookery methods for specialised food items.
   • Prepare and use accompaniments suited to dishes.
   • Follow specialised recipes and make food quality adjustments within scope of responsibility.
5. Present and store specialised food items.
   • Present dishes attractively on appropriate service-ware.
   • Add dips, sauces and garnishes according to specialised recipes and regional variations.
   • Visually evaluate dish and adjust presentation as required.
   • Store dishes 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.
Food quality adjustments must involve consideration of factors relating to:	taste temperature texture.
Adjusting presentation must involve consideration of:	accompaniments and garnishes that maximise visual appeal: balance colour contrast plated food for practicality of: customer consumption service wiping drips and spills.
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:

apply specialised cookery methods to prepare six different dishes that make use of specialised food items and specialised preparation techniques

use appropriate specialised methods when preparing selected dishes above

prepare above specialised items for customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing one or more specialised food items

responding to special customer requests and dietary requirements.

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Knowledge Evidence

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

culinary terms and trade names for ingredients used in the relevant specialised area

contents of stock date codes and rotation labels

characteristics of relevant specialised items:

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

molecular modifications

nutritional value

service style

taste

texture

food safety practices for handling and storing one or more specialised food items

main types and culinary characteristics of specialised food items used in contemporary cooking:

aquatic plants and seaweeds

aromatics, flavourings, spices and herbs

bush foods and native Australian ingredients

commodities from ethnic cuisines and cultural traditions

fruits, vegetables, flowers and salad items

fungi

meats, poultry and game other than lamb, beef, pork and chicken

offal and specialist meat products

preserves, condiments and accompaniments

seeds and nuts

specialist cheeses and dairy products

unusual fish, shellfish and other foods from salt or fresh water

main types of preparation and cookery methods for the relevant specialised items:

cooking on salt

earth oven cooking

hanging of meat, poultry and game

marinating and coating

molecular gastronomy

preserving:

drying

salting

pickling

smoking

tenderising

sous vide

mise en place requirements for specialised food items

appropriate environmental conditions for storing products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce specialised dishes.

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