Required skills

communication skills to provide clear written and verbal instructions to food production personnel

critical thinking skills to analyse food production requirements and develop comprehensive operational plans to meet those needs

literacy skills to

read and interpret recipes menus and stock control documents

write comprehensive yet easily accessible work flow schedules mise en place plans and food preparation lists

numeracy skills to

calculate required food supplies for the volume of food production

determine timings for the production sequence of various food items

planning and organising skills to efficiently sequence the stages of food preparation and production for a whole of kitchen operation

problemsolving skills to

identify breakdowns in kitchen work flow and adjust to maximise efficiency

recognise deficiencies in the quality of food and make adjustments to ensure a quality product

selfmanagement skills to take responsibility for kitchen management and quality outputs

teamwork skills to coordinate a team of food production personnel and delegate work within a team

technology skills to operate a food production system for commercial kitchens

Required knowledge

for various types of hospitality and catering organisations and the organisation in particular

comprehensive details of all food production processes for

receiving

mise en place

preparing or cooking

postcooking storage

postcooking storage

reconstitution

rethermalisation

rethermalisation

serving

critical control points in food production where food hazards must be controlled

menus and recipes for different food items

indicators of quality food products

appearance and eye appeal

colour

consistency

moisture content

mouth feel and eating properties

plate presentation

portion size

shape

taste

texture

use of designated decorations garnishes and sauces

types of food production systems and their characteristics for different production methods

bulk cooking

cookchill

cookfreeze

fresh cook

a range of formats for and inclusions of

kitchen workflow schedules

mise en place plans

food preparation lists

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

supervise food production processes and monitor the quality of kitchen outputs for multiple food production periods

coordinate cooking operations for a diversity of food production processes which must include two of the following categories

bulking cooking

cookchill for extended life

cookchill for extended life

cookchill for five day shelf life

cookchill for five day shelf life

cookfreeze

cookfreeze

fresh cook

integrate knowledge of

details of food production processes

menus and recipes for different food items

indicators of quality food products

types of food production systems and uses

coordinate cooking operations within 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 this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

industryrealistic ratios of kitchen staff to customers

industryrealistic ratios of food production staff to the individual who is coordinating them throughout food production periods

industryrealistic ratios of food production staff to the individual who is coordinating them throughout food production periods

standard recipes menus mis en place plans work flow schedules and food preparation lists

a variety of commercial ingredients for food production

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 coordinating cooking operations during a number of service periods

exercises that allow the individual to develop documents tailored for different food production requirements

kitchen workflow schedules

mise en place plans

food preparation lists

exercises that allow the individual to calculate and order required food supplies for different food production requirements

la carte

buffet

bulk cooking operations

set menu

problemsolving exercises that allow the individual to respond to breakdowns in kitchen workflow and deficiencies in the quality of food

written or oral questioning to assess knowledge of

food production processes

menus and recipes for different food items

indicators of quality food products

types of food production systems and uses

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

SITXFSA Develop and implement a food safety program

SITXINV Purchase goods

SITXINV Control stock

Food production requirements may include:

Food production processes may involve:

Food production may be for:

Food production personnel may include:

Food production period may be:

Order or purchase of stock may involve:

Check may involve:

Consistent quality may involve: