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

a range of basic cooking skills for fast foods including a selection appropriate to the enterprise from

hot plate

reheating

microwaving

baking

roasting

boiling

chargrilling and barbecuing

waste minimisation techniques and environmental considerations in relation to the operation of a fast food outlet

safe work practices as required by OHS legislation and guidelines

problemsolving skills to deal with minor problems such as shortages of food items difficult customers burnt or undercooked food and poor quality commodities

customer service and communication skills to liaise with other team members clarify requirements provide information and listen to and interpret information and nonverbal communication

literacy skills to read instructions menus recipes task sheets and instructions and to write labels

numeracy skills to add up bills and calculate quantities or portions required

The following knowledge must be assessed as part of this unit

principles and practices of personal and food hygiene and regulatory requirements related to food safety

product knowledge of range of food offered

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

application of hygiene and safety principles and procedures

ability to organise and prepare a range of foods efficiently and within realistic industry timeframes

preparation of food items for customers on more than one occasion and within industryrealistic time constraints

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills in a fast food environment that contains sufficient and appropriate food service and cooking equipment for the preparation and service of fast food items to reflect commercial operating practice including

tools and utensils such as scrapers tongs ladles seasoning shakers metal spoons and bowls

cooking equipment such as microwaves deepfryers hot plates rotisseries pans urns bainsmarie and food warmers

refrigeration and storage facilities

cash handling and storage facilities including cash registers

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 preparing cooking and serving food items

sampling of items prepared by the candidate

inspection of a fast food service area set up and operated by the candidate

written or oral questions to test knowledge of hygiene and OHS issues related to cooking and serving fast food

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 Organise and prepare food

SITHCCC001B Organise and prepare food

SITHCCCA Present food

SITHCCC002A Present food

SITHCCCB Clean and maintain kitchen premises

SITHCCC004B Clean and maintain kitchen premises

SITHCCCA Prepare sandwiches

SITHCCC007A Prepare sandwiches.

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 outlet may include:

Fast food refers to food that has been prepared off site and requires re-thermalising, and to simple food items that require basic cooking or preparation techniques, and may include:

Mise en place refers to basic preparation before service, including:

Equipment may include:

Cooking methods may include deep-frying and grilling and an appropriate selection from the following, according to enterprise requirements: