Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC010 Mapping and Delivery Guide
Re-thermalise chilled and frozen foods
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC010 - Re-thermalise chilled and frozen foods |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to safely re-thermalise bulk amounts of pre-cooked food which has been chilled or frozen. It requires the ability to select, thaw, reheat, and present pre-cooked food items according to food safety procedures and standards.Foods may be entire meals or individual items. This unit applies to all hospitality and catering organisations which prepare and serve pre-cooked food that has been chilled or frozen. These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, fast food outlets, 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, fast food and other 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: bain marie or hotbox commercial grade work benches (1.5m/person) commercial refrigeration facilities to ensure appropriate thawing of frozen food items: cool room refrigerator double sink storage facilities: shelving trays small equipment: containers for hot and cold food food handler gloves service-ware: platters, dishes, and bowls cutlery and serving utensils spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons temperature probes thermometers tongs commercial equipment to ensure appropriate reheating of pre-cooked food items: combi ovens grill or salamander induction stove kettle microwave steamer water bath cleaning materials and equipment: antibacterial wipes cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpan and brooms garbage bins and bags hand towel dispenser and hand towels mop and bucket separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels and oven mitts organisational specifications: current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock equipment manufacturer instructions mise en place lists, menus, standard recipes, and recipes for special dietary requirements ordering and docketing paperwork food safety plan safety data sheets (SDS) for cleaning agents and chemicals diverse and comprehensive range of perishable food supplies for commercial cookery or catering 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: ELEMENTS | ||||||||
Element: Select frozen and chilled foods. | ||||||||
Element: Confirm food production requirements from food preparation list. | ||||||||
Element: Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements. | ||||||||
Element: Check pre-cooked foods for spoilage or contamination prior to preparation. | ||||||||
Element: Dispose of spoilt stock within scope of responsibility and report losses to supervisors. | ||||||||
Element: Prepare chilled and frozen food for reheating. | ||||||||
Element: Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards. | ||||||||
Element: Space trays and containers to allow air flow. | ||||||||
Element: Meet time and temperature standards when thawing products. | ||||||||
Element: Transfer food to the point of production and service, maintaining correct temperatures. | ||||||||
Element: Reheat pre-cooked food items. | ||||||||
Element: Prepare kitchen equipment for reheating food items. | ||||||||
Element: Select and load trays and containers appropriate for the equipment type and loading procedures. | ||||||||
Element: Space reheating trays and containers to allow air flow. | ||||||||
Element: Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions. | ||||||||
Element: Check and record food temperature according to food safety procedures and standards. | ||||||||
Element: Clean thermometers between temperature checks of each food item. | ||||||||
Element: Maintain, portion, present and serve reheated food. | ||||||||
Element: Transfer reheated food safely to heated bain marie or service-ware. | ||||||||
Element: Maintain food temperature during preparation according to food safety requirements. | ||||||||
Element: Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required. | ||||||||
Element: Portion food items to minimise waste and maximise yield and profitability. | ||||||||
Element: Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations. | ||||||||
Element: Visually evaluate dishes and adjust presentation. | ||||||||
Element: Serve or deliver food items at temperatures that comply with food safety procedures and standards. |
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Element: Select frozen and chilled foods. |
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Element: Prepare chilled and frozen food for reheating. |
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Element: Reheat pre-cooked food items. |
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Element: Maintain, portion, present and serve reheated food. |
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