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
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.

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
Elements of Competency Performance Criteria              
Element: Select ingredients.
  • Confirm food production requirements from food preparation list.
  • Calculate ingredient amounts according to requirements.
  • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • Check perishable supplies for spoilage or contamination prior to preparation.
       
Element: Select, prepare and use equipment.
  • Select type and size of equipment suitable to requirements.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use equipment safely and hygienically according to manufacturer instructions.
       
Element: Portion and prepare bulk ingredients.
  • Sort and assemble bulk ingredients according to food production sequencing.
  • Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.
  • Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.
  • Minimise waste to maximise profitability of food items produced.
       
Element: Cook and portion bulk food items.
  • Produce food using cookery methods that achieve desired product characteristics.
  • Follow standard recipes and make food quality adjustments within scope of responsibility.
  • Maintain optimum quality of food for cook-chill and cook-freeze processes.
  • Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
       
Element: Chill food and store under refrigeration.
  • Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.
  • Select appropriate containers for storage and label and code clearly.
  • Store food dynamically using first in–first out methods.
  • Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
  • Continually monitor storage temperatures to avoid food spoilage.
       
Element: Package, freeze and store cooked food.
  • Select appropriate containers for freezer storage and label and code clearly.
  • Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
  • Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
  • Place food items in appropriate storage once freezing cycle and labelling are complete.
  • Continually monitor freezer temperatures to avoid food spoilage.
       
Element: Transfer cook-chill and cook-freeze foods.
  • Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.
  • Check and record temperature levels at despatch and receipt.
  • Protect food from dangerous temperatures during transfer process.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare bulk ingredients.

3.1.Sort and assemble bulk ingredients according to food production sequencing.

3.2.Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

3.3.Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

3.4.Minimise waste to maximise profitability of food items produced.

4. Cook and portion bulk food items.

4.1.Produce food using cookery methods that achieve desired product characteristics.

4.2.Follow standard recipes and make food quality adjustments within scope of responsibility.

4.3.Maintain optimum quality of food for cook-chill and cook-freeze processes.

4.4.Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

5. Chill food and store under refrigeration.

5.1.Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

5.2.Select appropriate containers for storage and label and code clearly.

5.3.Store food dynamically using first in–first out methods.

5.4.Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

5.5.Continually monitor storage temperatures to avoid food spoilage.

6. Package, freeze and store cooked food.

6.1.Select appropriate containers for freezer storage and label and code clearly.

6.2.Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

6.3.Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

6.4.Place food items in appropriate storage once freezing cycle and labelling are complete.

6.5.Continually monitor freezer temperatures to avoid food spoilage.

7. Transfer cook-chill and cook-freeze foods.

7.1.Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

7.2.Check and record temperature levels at despatch and receipt.

7.3.Protect food from dangerous temperatures during transfer process.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

produce bulk amounts of cook-chill and cook-freeze foods to meet each of the following food service requirements:

entire meals

individual meals

bulk meals for external transportation

sous vide products

use the following cookery methods when producing cook-chilled and cook-frozen food items:

baking

blanching

boiling

braising

chargrilling and barbecuing

deep-frying

grilling

microwaving

poaching

roasting

sous-vide

steaming

stewing

prepare the above foods on at least six different occasions:

within commercial time constraints and deadlines

according to standard recipes and required temperature specifications

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

characteristics and uses of different precooked food types subject to chilling and freezing:

culinary terms and trade names

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

contents of stock date codes and rotation labels

indicators of spoilage and contamination of perishable supplies in storage

methods for weighing and measuring wet and dry bulk ingredients

mise en place requirements for producing cook-chill and cook-freeze foods

methods to chill foods:

blast

water bath

food safety procedures and standards for preparing cook-chill and cook-freeze foods

food safety procedures and standards for storing chilled and frozen food:

appropriate storage environments:

atmosphere

chillers

cool rooms

freezers

humidity

light

packaging

refrigerators

containers

ventilation

first in-first out methods

labelling and coding

temperature specifications for storage

temperature specifications and methods for transferring chilled and frozen foods

safe operational practices using essential functions and features of equipment used to produce cook-chill and cook-freeze foods.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare bulk ingredients.

3.1.Sort and assemble bulk ingredients according to food production sequencing.

3.2.Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

3.3.Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

3.4.Minimise waste to maximise profitability of food items produced.

4. Cook and portion bulk food items.

4.1.Produce food using cookery methods that achieve desired product characteristics.

4.2.Follow standard recipes and make food quality adjustments within scope of responsibility.

4.3.Maintain optimum quality of food for cook-chill and cook-freeze processes.

4.4.Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

5. Chill food and store under refrigeration.

5.1.Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

5.2.Select appropriate containers for storage and label and code clearly.

5.3.Store food dynamically using first in–first out methods.

5.4.Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

5.5.Continually monitor storage temperatures to avoid food spoilage.

6. Package, freeze and store cooked food.

6.1.Select appropriate containers for freezer storage and label and code clearly.

6.2.Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

6.3.Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

6.4.Place food items in appropriate storage once freezing cycle and labelling are complete.

6.5.Continually monitor freezer temperatures to avoid food spoilage.

7. Transfer cook-chill and cook-freeze foods.

7.1.Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

7.2.Check and record temperature levels at despatch and receipt.

7.3.Protect food from dangerous temperatures during transfer process.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Product characteristics must include:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture.

Food quality adjustments must involve consideration of factors relating to:

ratio of wet to dry ingredients

taste

temperature

texture.

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
Confirm food production requirements from food preparation list. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble bulk ingredients according to food production sequencing. 
Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required. 
Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards. 
Minimise waste to maximise profitability of food items produced. 
Produce food using cookery methods that achieve desired product characteristics. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Maintain optimum quality of food for cook-chill and cook-freeze processes. 
Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change. 
Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards. 
Select appropriate containers for storage and label and code clearly. 
Store food dynamically using first in–first out methods. 
Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards. 
Continually monitor storage temperatures to avoid food spoilage. 
Select appropriate containers for freezer storage and label and code clearly. 
Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards. 
Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed. 
Place food items in appropriate storage once freezing cycle and labelling are complete. 
Continually monitor freezer temperatures to avoid food spoilage. 
Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers. 
Check and record temperature levels at despatch and receipt. 
Protect food from dangerous temperatures during transfer process. 

Forms

Assessment Cover Sheet

SITHCCC009 - Produce cook-chill and cook-freeze foods
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

SITHCCC009 - Produce cook-chill and cook-freeze foods

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: