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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. |
Cooking equipment and technology may include: | blenders electric, gas or induction ranges food processors grills and griddles microwaves mixers ovens, including combi ovens slicers tilting frypan, brat pan. |
Methods of meat cookery must include the following: | boiling or simmering braising grilling roasting shallow frying stewing. |
Commodities may include: | general food items such as oils, sauces, condiments and flavourings, garnishes, coatings and batters herbs and spices meat and poultry which may be fresh, frozen, preserved or pre-prepared, and may also include meat products such as standard cuts, sausages, hams, salamis and other meat products. |
Explanations may: | be completed with the assistance of others be directly related to own work and work area problem-solving be in everyday workplace language and include mathematical language and commonly used technical terms be presented in writing using standard formats or proformas, diagrams, symbols and charts be presented orally. include information from several sources. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons head-wear protective boot covers protective hand and arm covering protective head and hair covering uniforms work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Regulatory requirements may include: | Export Control Act Federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards. |
Workplace requirements may include: | enterprise-specific requirements and ethical standards Standard Operating Procedures (SOPs) work instructions. |
Mathematical skills may include: | accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas interpreting and drawing conclusions from routine charts, bar graphs and pie charts operations involving percentages, comparisons and variations reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers routine estimations and calculations using a range of specified formula and procedures use of calculators and computer software packages. |
Communication skills may include: | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace related documentation sharing information speaking clearly and directly working with diverse individuals and groups. |