Required skills

communication and teamwork skills to

work cooperatively with others

delegate tasks

initiative and enterprise skills to minimise wastage

literacy skills to

read and interpret food preparation lists standard recipes date code and stock rotation labels and manufacturers instructions for equipment

write notes on recipe requirements and calculations

planning and organising skills to prioritise sequence and monitor tasks and processes

problemsolving skills to

problemsolving skills to:

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

anticipate and respond to other kitchen operations challenges

numeracy skills to weigh and measure ingredients

selfmanagement skills to

work safely in the kitchen

deal with pressure of work and kitchen conditions

manage own speed timing and productivity

coordinate own work across multiple tasks

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 served 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

varying requirements of different food service periods and menu types

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 cook and present multiple items for a minimum of complete food service periods shifts including

breakfast

dinner

lunch

special function

prepare cook and present items for at least two different menu types

prepare cook and serve items from different food types that meet quality requirements including

appetisers and salads

fish and shellfish

hot and cold desserts

meat

pastries cakes and yeast goods

poultry and game

stocks sauces and soups

vegetables eggs and farinaceous products

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 and coordinate team activities in a positive and courteous manner

prepare dishes for customers within the typical 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

evaluation of a training record book used as part of apprenticeship arrangements

direct observation of the individual preparing and cooking food items in a commercial kitchen

sampling of menu items prepared by the individual

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

written or oral questioning to test knowledge about commodities 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:

Special requests or dietary requirements of customers may relate to:

End of shift procedures may include: