Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC009 Mapping and Delivery Guide
Produce cook-chill and cook-freeze foods
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | SITHCCC009 - Produce cook-chill and cook-freeze foods |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to safely produce bulk amounts of cook-chill and cook-freeze foods. It requires the ability to select, prepare and portion bulk ingredients and to use equipment and a range of cookery methods to cook, chill, freeze and store food. Cook-chill and cook-freeze foods may be entire meals or individual items. This unit applies to all hospitality and catering organisations that produce bulk amounts of precooked food which is chilled or frozen and then transferred to internal or external service outlets for re-thermalisation.These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, residential caterers, meals-on-wheels services, in-flight and other transport caterers, and event and function caterers.The unit applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. This includes catering assistants and cooks.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: commercial: blenders and food mills food processor planetary mixers commercial grade work benches (1.5 m/person) commercial ovens with trays (one per two persons) commercial refrigeration facilities: cool room fridge freezer deep-fryer designated storage areas for dry goods and perishables double sink gas, electric or induction stove tops (two burners per person) hot plate griddle lifting and transporting equipment microwave recording systems salamander or other form of griller (one per four persons) storage facilities: shelving trays slicing machine steamers small equipment: baking sheets and trays beaters containers for hot and cold food cutting boards food handler gloves forms and moulds graters knife sharpening equipment sharpening steels and stones knives and cleavers: carving knives chef knives utility knives measurers: metric calibrated measuring jugs measuring spoons portion control scoops mouli oven mitts poachers pots and pans for small and large production: bratt pans stainless steel, cast iron, iron and non-stick fry pans stock pots scoops, skimmers and spiders scales sets of stainless steel bowls small utensils: flour and drum sieves peelers, corers and slicers strainers and chinois scrapers spatulas pastry brush tongs whisks: fine stainless steel wire coarse stainless steel wire steamers spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons temperature probes thermometers cooking equipment specific to cook-freeze and cook-chill processes: blast chiller blast freezer chilling equipment ice slurry packaging material vacuum sealing equipment cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus, standard recipes, and recipes for special dietary requirements ordering and docketing paperwork food safety plans safety data sheets (SDS) for cleaning agents and chemicals diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations industry-realistic ratios of kitchen staff to customers; these can be: staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Commercial Cookery and Catering |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare bulk ingredients. |
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Element: Cook and portion bulk food items. |
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Element: Chill food and store under refrigeration. |
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Element: Package, freeze and store cooked food. |
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Element: Transfer cook-chill and cook-freeze foods. |
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