Required skills

communication and teamwork skills to work cooperatively with others

literacy skills to read menus recipes and task sheets

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

problemsolving skills to

problemsolving skills to:

respond to problems in the cooking process

deal with pressure of work and kitchen conditions

numeracy skills to weigh and measure ingredients

selfmanagement skills to

work safely in the kitchen

deal with pressure of work and kitchen conditions

technology skills to use kitchen equipment

Required knowledge

culinary terms commonly used in the industry and organisation

characteristics of different foods from all main food categories prepared in the organisation

features of standard recipes

procedures for organising and preparing food

basic principles and methods of cookery

features and functions of commercial kitchen equipment

principles and practices of planning and organising work

principles and practices related to food safety

principles and practices related to kitchen safety

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

prepare and serve multiple items for a minimum of complete service periods shifts

use cookery methods appropriate to menu items

produce a range of menu items to industry and organisational quality standards

use safe food hygiene and work practices

multitask and integrate technical and other skills to respond to multiple demands simultaneously

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

prepare dishes within the typical workplace time constraints of a busy commercial kitchen

integrate knowledge of relevant organisational policies and procedures

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 this can be a

real industry workplace

commercial kitchen operated within a training organisation that services customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

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 working as part of a kitchen team

sampling of menu items produced by the individual

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

written or oral questioning to assess knowledge about ingredients cookery techniques equipment and food hygiene

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

any Asian cookery commercial cookery kitchen operations or patisserie unit relevant to the job role

Food organisation and preparationmay include:

Food production and service requirementsmay include:

End of shift procedures may include: