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

skills to use a temperature measuring device on a range of food products and ingredients at a range of temperatures

problemsolving skills to deal with problems such as equipment failure or malfunction

literacy skills to read recipes menus instructions and orders

numeracy skills to calculate portions and ingredients required and to monitor temperatures

The following knowledge must be assessed as part of this unit

temperature specifications for the maintenance of food quality in the cookchill process

food storage requirements in relation to cookchill

principles and methods of cookery including preparation and cooking techniques for all major food groups

features of cookchill systems and procedures for using cookchill equipment

regulatory and legislative requirements for health and safety food safety and hygiene of particular relevance to cookchill including national Food Standards

high risk groups for foodborne illness and reasons for this

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

a variety of food items must be produced

observance of HACCP or other food safety program requirements during the entire cookchill cycle

ability to operate a cookchill system and equipment

ability to produce package label and store food items prepared

production of multiple cookchill food items to meet differing needs

preparation of cookchill food items within typical work time constraints

knowledge of OHS and food hygiene regulations

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills using suitable cookchill equipment and authentic food items including

pasteurising equipment

packaging material

suitable refrigerated storage area

chilling equipment such as blast chiller or ice slurry tumbler

vacuum sealing equipment

pH tester

thermocouple chilling equipment

commercial rethermalisation equipment such as combisteamer

fixed and handheld cooking equipment

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 cookchill equipment

sampling of cookchill items prepared by the candidate

written or oral questions to test knowledge of suitable items for cookchill systems hygiene issues related to cookchill systems and specifications and procedures for cookchill

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

SITXFSAA Transport and store food in a safe and hygienic manner

SITXFSA003A Transport and store food in a safe and hygienic manner.

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

Foods to be produced by cook-chill methods and re-thermalised may consist of entire meals or individual items according to enterprise requirements, including:

Appropriate methodsfor re-thermalisation may include: