Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and comprehend food preparation lists recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe and temperature requirements

numeracy skills to

calculate the number of portions

weigh and measure bulk ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste texture and appearance of food products according to identified deficiencies

monitor temperatures and adjust according to identified discrepancies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation cooking chill and freezing equipment

Required knowledge

characteristics and uses of different precooked food types subject to chilling and freezing

culinary terms and trade names

bulk foods

plated meals

sousvide products

mealsonwheels

takeaway meals

contents of stock date codes and rotation labels

indicators of spoilage and contamination of perishable supplies in storage

mise en place requirements for producing cookchill and cookfreeze foods

methods to chill foods

blast

water bath

food safety procedures and standards for preparing cookchill and cookfreeze foods

food safety procedures and standards for storage of chilled and frozen food

appropriate containers

labelling and coding

first in first out methods

storage environments

temperature specifications for storage

temperature specifications and methods for transferring chilled and frozen foods

equipment used to produce cookchill and cookfreeze foods

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

safely produce a variety of bulk amounts of cookchill and cookfreeze foods to meet multiple and diverse food service requirements

integrate knowledge of

essential features functions and safe use of food preparation equipment

food safety procedures and standards for storage of chilled and frozen food

temperature specifications and methods for transferring chilled and frozen foods

produce cookchilled and cook frozen food items within in commercial time constraints

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 specific equipment for producing cookchill and cookfreeze foods this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing food production orders

food preparation lists

a variety of commercial ingredients for the bulk production of cookchill and cookfreeze food

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 preparing and cooking cookchill and cookfreeze food items

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

projects that allow assessment of the individuals ability to produce a bulk amount of cookchill and coo freeze foods for a set menu for an

event function or meeting within designated deadlines

written or oral questioning to assess knowledge of

characteristics and uses of different precooked food types

methods to chill and freeze foods

food safety procedures

temperature specifications

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

BSBSUSA Participate in environmentally sustainable work practices

BSBSUS201A Participate in environmentally sustainable work practices

BSBWORA Organise and complete daily work activities

BSBWOR202A Organise and complete daily work activities

SITHCCC Prepare food to meet special dietary requirements

SITXFSA Participate is safe food handling practices

SITXFSA Transport and store food

TLIEA Carry out basic workplace calculations

TLIE1005A Carry out basic workplace calculations.

Food production requirements may include:

Ingredients may include:

Equipment includes:

Foods may include:

Cookery methods may include:

Product characteristics include:

Food quality adjustments may relate to:

Appropriate storage may relate to use of appropriate: