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Elements and Performance Criteria

  1. Organise and prepare for food service.
  2. Cook and serve menu items for food service.
  3. Complete end of service requirements.

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

food presentation techniques

portion control and waste minimisation

teamwork and communication

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

problemsolving skills to deal with problems such as shortages of food items over or undercooked food pressure of work and kitchen conditions

literacy skills to read menus recipes and task sheets

numeracy skills to weigh and measure quantities of ingredients

The following knowledge must be assessed as part of this unit

characteristics of different foods from all main food categories served in the enterprise and appropriate cookery methods

standard recipes

mise en place procedures

basic principles and methods of cookery

principles and practices of planning and organising work

principles and practices related to food safety

nutrition in relation to meeting specific dietary requirements under direction

culinary terms commonly used in the industry and enterprise

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

collection of direct indirect and supplementary evidence showing preparation and service of multiple items for a minimum of complete food service periods to ensure integration of skills and consistency of performance in different circumstances

use of a range of cookery methods appropriate to menu items

production of a range of menu items to industry and enterprise standards of quality

safe food hygiene and work practices

ability to multitask and respond to multiple demands and requests simultaneously

ability to work as part of a team in a positive and courteous manner

preparation of dishes for customers within the typical workplace time constraints of a busy commercial kitchen

Context of and specific resources for assessment

Assessment must ensure

use of a wide range of suitable ingredients for preparing cooking and serving food items for food service

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

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 working as part of a kitchen team

sampling of menu items produced by the candidate

evaluation of customer feedback about menu items and speed and timing of service

written or oral questions to test knowledge about commodities cookery techniques equipment and food hygiene

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 it is expected that candidates will have completed a selection of other units dealing with basic cookery skills These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of menu items for a food service period in a commercial kitchen

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.

Organising and preparing fooditems (mise en place) includes as required:

cleaning and preparing vegetables and other commodities

preparing and portioning meat, poultry and seafood

preparing stocks, sauces and dressings

preparing garnishes

cooking soups and other precooked items

preparing or cooking desserts

selecting and using serviceware and equipment.

Appropriate commercial equipment may include:

electric, gas or induction ranges

ovens, including combi ovens

microwaves

grills and griddles

deep-fryers

salamanders

food processors

blenders

mixers

slicers

tilting frypan and bratt pan

steamers

bains marie.

Menu type will vary according to the enterprise and occasion and may include:

à la carte

set menu (table d'hôte)

function or buffet.

Cookery methods may include:

boiling

poaching

steaming

stewing

braising

roasting

baking

grilling

shallow frying

deep-frying

stir-frying

pan-frying.

Special requests or dietary requirements of customers may include:

cultural needs and restrictions

specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic or other diets

preferences for particular ingredients and cooking methods, such as vegetarian.

End of service procedures may include:

safe storage of food items

cleaning procedures related to kitchen and equipment

debriefing sessions

quality reviews

restocking

preparations for the next food service period.