Required skills

initiative and enterprise skills to minimise wastage

literacy skills to read menus recipes and task sheets

numeracy skills to

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to work in a logical and planned way

problemsolving skills to respond to problems in the cooking process

selfmanagement skills to

work safely in the kitchen

deal with pressure of work and kitchen conditions

technology skills to use food preparation and cooking equipment

Required knowledge

characteristics of different food types their use in different dishes and the effects of different cookery methods on those foods including

dairy products

dry goods

fruit

general food items

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat

poultry

seafood

vegetables

the meaning and role of mise en place in the process of preparing cooking and presenting food

culinary terms and principles and practices of different cookery methods including

baking

blanching

boiling

braising

deepfrying

grilling

poaching

roasting

shallow frying

panfrying

saut

stirfrying

steaming

stewing

microwaving

contents of stock date codes and rotation labels

equipment used for cookery methods

essential features and functions

safe operational practices

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

follow standard recipes for dishes that together use all of the following ingredients

dairy products

dry goods

fruit

general food items

meat

poultry

seafood

vegetables

complete mise en place activities for different dishes

use a range of cookery methods to prepare dishes including

baking

blanching

boiling

braising

deepfrying

grilling

poaching

roasting

shallow frying

panfrying

saut

stirfrying

steaming

stewing

microwaving

produce food for multiple customers within commercial time constraints

integrate knowledge of

major food types culinary terminology and equipment as they relate to the required methods of cookery

features functions and safe use of food preparation equipment

food safety practices for handling and storing different food types

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment

Guidelines including items for all defined cookery methods this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

food preparation lists and standard recipes

a variety of commercial ingredients

industryrealistic ratios of kitchen staff to customers

Method 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 individual cooking dishes

evaluation of the taste and visual appeal of dishes prepared by the individual

use of projects that allow assessment of the individuals ability to produce a variety of dishes for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for dishes equipment and cookery methods

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHCCC Produce vegetable fruit egg and farinaceous dishes

SITHCCC Use cookery skills effectively

Food production requirements may include:

Equipment may include:

Dishes may include: