Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFOP3005A Mapping and Delivery Guide
Prepare food products using basic cooking methods

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFOP3005A - Prepare food products using basic cooking methods
Description This unit of competency covers the skills and knowledge required to prepare food products using basic cooking methods.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application in a food production environment, including retail outlets for bread, cakes and other baked products, and enterprises where food production processes involve cooking of products. Operators requiring this competency would typically be required to follow specific recipes to value-add to food products.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites FDFFS2001A Implement the food safety program and procedures
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select and handle cooking tools and equipment
  • Work area is prepared for operations and hygiene standards confirmed
  • Cooking utensils required for work are identified, handled and stored safely and according to workplace procedures
  • Equipment and machinery required for cooking operation is identified and prepared
  • Maintenance requirements for knives and other utensils are identified and implemented
  • Food safety requirements are implemented at all times when handling and using cooking utensils and equipment
       
Element: Prepare ingredients
  • Major food group classifications are identified
  • Range of ingredients typically used in the workplace are identified, and their characteristics and effect on food quality and taste described
  • Recipe is examined and required ingredients identified
  • Sequence for preparation is determined
  • Ingredients are selected and quantity and quality confirmed using measuring or weighing devices or sensory analysis techniques
  • Ingredients are prepared and assembled according to recipe requirements
  • Ingredients are stored according to workplace procedures
       
Element: Use basic cooking methods
  • Range of basic cooking methods are identified and their effect on quality, taste and nutritional value described
  • Cooking methods required by recipe are identified and sequence determined
  • Cooking method is applied to achieve quality standards for food item
  • Typical problems are identified and addressed
  • Cooking utensils and equipment is used according to manufacturer's instructions
  • Waste minimisation and environmental considerations are applied during cooking process
  • Cooking area, utensils and equipment are cleaned and stored according to workplace standards
       
Element: Finish product
  • Cooked ingredients are transferred for further processing
  • Final product is assembled and presented or packed according to recipe or operating requirements
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

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

Evidence of ability to:

prepare and use utensils and equipment safely and according to work procedures

identify major food groups and uses and effects of ingredients used in food products

prepare food products using basic cookery methods on more than one occasion

identify and address common cooking problems

apply safe work practices and food safety procedures

maintain cooking area according to workplace standards.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

recipes and work instructions

ingredients, utensils and equipment

cooking area facility.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

identify and access ingredients

identify the major food group classifications

read and interpret recipe requirements

safely and correctly use work utensils and equipment

interpret numerical information on quantities and conduct measurements

apply safe work and food safety standards

select, fit and use personal protective clothing and/or equipment

plan operations

identify cooking problems and take corrective action, such as reporting abnormalities or problems, repeating processes and/or making required adjustments

maintain work area to meet housekeeping standards

Required knowledge

Knowledge of:

uses and characteristics of basic food ingredients

major food groups and classifications

principles of basic cookery

food safety standards in the workplace

common terminology used in cooking

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice,

recipes

Food products

Food products may incorporate a range of ingredients, such as:

meat

dairy

grains

herbs and spices

flavourings

Utensils and equipment

Utensils and equipment may include:

ovens, microwaves and stoves

grills and griddles

deep-fryers and steamers

food processors

blenders, mixers and slicers

pans, pots and trays

knives

hand-held utensils

Basic cookery methods

Basic cookery methods must include:

boiling

poaching

steaming

stewing

braising

roasting

baking

grilling

shallow frying

deep-frying

stir-frying

pan-frying

Common cooking problems

Common cooking problems may relate to:

temperature

ingredient accuracy, quality and quantity

proportions and measurements

sequence of operations

timing

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Work area is prepared for operations and hygiene standards confirmed 
Cooking utensils required for work are identified, handled and stored safely and according to workplace procedures 
Equipment and machinery required for cooking operation is identified and prepared 
Maintenance requirements for knives and other utensils are identified and implemented 
Food safety requirements are implemented at all times when handling and using cooking utensils and equipment 
Major food group classifications are identified 
Range of ingredients typically used in the workplace are identified, and their characteristics and effect on food quality and taste described 
Recipe is examined and required ingredients identified 
Sequence for preparation is determined 
Ingredients are selected and quantity and quality confirmed using measuring or weighing devices or sensory analysis techniques 
Ingredients are prepared and assembled according to recipe requirements 
Ingredients are stored according to workplace procedures 
Range of basic cooking methods are identified and their effect on quality, taste and nutritional value described 
Cooking methods required by recipe are identified and sequence determined 
Cooking method is applied to achieve quality standards for food item 
Typical problems are identified and addressed 
Cooking utensils and equipment is used according to manufacturer's instructions 
Waste minimisation and environmental considerations are applied during cooking process 
Cooking area, utensils and equipment are cleaned and stored according to workplace standards 
Cooked ingredients are transferred for further processing 
Final product is assembled and presented or packed according to recipe or operating requirements 

Forms

Assessment Cover Sheet

FDFOP3005A - Prepare food products using basic cooking methods
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFOP3005A - Prepare food products using basic cooking methods

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: