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

SITHCCC020 Mapping and Delivery Guide
Work effectively as a cook

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHCCC020 - Work effectively as a cook
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. 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 hot box

commercial:

blenders and food mills

food processors

planetary mixers

commercial dishwasher

commercial grade work benches (1.5 m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room

freezer

fridge

computers, printers and stock control software systems currently used by the hospitality industry

electronic equipment used for stock control

deep-fryer

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

hot plate or griddle

lifting and transporting equipment

recording systems

salamander or other form of griller (one per four persons)

storage facilities:

shelving

trays

slicer

steamers

small equipment:

baking sheets and trays

beaters

containers for hot and cold food

cutting boards

food handler gloves

graters

juicers

knife sharpening equipment

sharpening steels and stones

knives and cleavers:

butcher and boning knives

bread knives

carving knives

chef knives

filleting knives

large serrated cake knives

palette knives

utility knives

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

mortar and pestle

moulds and forms

mouli

oven mitts

piping bags and attachments

poachers

range of pans and pots for small and large production:

fry pans: stainless steel, cast iron, iron and non-stick

stock pots

salad spinner

scales

scoops, skimmers and spiders

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

sets of stainless steel bowls

small utensils:

flour and drum sieves

peelers, corers and slicers

strainers and chinois

scrapers

spatulas

pastry brush

tongs and serving utensils

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

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

guidelines relating to food disposal, storage and presentation requirements

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: Organise and prepare for food service or production.
  • Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.
  • Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation.
  • Liaise with other team members about menu requirements and job roles.
  • Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
  • Complete food organisation and preparation according to different food production and service requirements.
       
Element: Cook and present menu items for food service or production.
  • Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
  • Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.
  • Adjust menu items and ingredients to meet special requests ordietary requirements of customers.
  • Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
  • Work cooperatively as part of a kitchen team and delegate tasks appropriately.
  • Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
  • Maintain cleanliness and tidiness of the work environment.
       
Element: Complete end of shift requirements.
  • Complete end of shift procedures according to organisational practices.
  • Store food items appropriately to minimise food spoilage, contamination and waste.
  • Participate in post-shift debrief or handover.
       


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. Organise and prepare for food service or production.

1.1.Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.

1.2.Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation.

1.3.Liaise with other team members about menu requirements and job roles.

1.4.Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

1.5.Complete food organisation and preparation according to different food production and service requirements.

2. Cook and present menu items for food service or production.

2.1.Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2.Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.

2.3.Adjust menu items and ingredients to meet special requests ordietary requirements of customers.

2.4.Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

2.5.Work cooperatively as part of a kitchen team and delegate tasks appropriately.

2.6.Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.7.Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1.Complete end of shift procedures according to organisational practices.

3.2.Store food items appropriately to minimise food spoilage, contamination and waste.

3.3.Participate in post-shift debrief or handover.

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

safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that cover:

breakfast

dinner

lunch

special function

prepare, cook and present items for at least three of the following different menu styles:

à la carte

set menu

table d’hôte

buffet

cyclical

prepare, cook and serve items from the following food types that meet quality requirements:

appetisers and salads

fish and shellfish

hot and cold desserts

meat, poultry and game

pastries, cakes and yeast goods

stocks, sauces and soups

vegetables, fruit, eggs and farinaceous products

multi-task and integrate technical and other skills to respond to multiple demands simultaneously

work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements

respond to special customer requests and dietary requirements

prepare dishes for customers within the typical time constraints of a busy commercial kitchen.

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

basic principles and methods of cookery

culinary terms commonly used in the industry and organisation

characteristics of foods from all main food categories served in the organisation

features of standard recipes

organisational procedures for:

planning, preparing and storing food

workplace safety and hygiene

end of shift

essential principles and practices related to:

planning and organising work

food safety and hygiene

kitchen safety and cleanliness

varying requirements of different food service periods and menu types

safe operational practices using essential functions and features of commercial kitchen equipment in use.


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. Organise and prepare for food service or production.

1.1.Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.

1.2.Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation.

1.3.Liaise with other team members about menu requirements and job roles.

1.4.Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

1.5.Complete food organisation and preparation according to different food production and service requirements.

2. Cook and present menu items for food service or production.

2.1.Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2.Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.

2.3.Adjust menu items and ingredients to meet special requests ordietary requirements of customers.

2.4.Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

2.5.Work cooperatively as part of a kitchen team and delegate tasks appropriately.

2.6.Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.7.Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1.Complete end of shift procedures according to organisational practices.

3.2.Store food items appropriately to minimise food spoilage, contamination and waste.

3.3.Participate in post-shift debrief or handover.

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.

Food organisation and preparation must include:

cleaning and preparing vegetables and other commodities

portioning food types, ingredients and dishes

selecting and using service-ware and equipment.

Special requests or dietary requirements of customers must relate to:

cultural needs and restrictions

customer preferences

dietary requirements based on medical issues.

End of shift procedures must include:

cleaning procedures

consider feedback from customers and guests on quality and service

post-shift debrief or handover

preparations for the next food service period

re-stocking

storing food items.

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
Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications. 
Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation. 
Liaise with other team members about menu requirements and job roles. 
Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. 
Complete food organisation and preparation according to different food production and service requirements. 
Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. 
Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required. 
Adjust menu items and ingredients to meet special requests ordietary requirements of customers. 
Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. 
Work cooperatively as part of a kitchen team and delegate tasks appropriately. 
Follow workplace safety and hygiene procedures according to organisational and legislative requirements. 
Maintain cleanliness and tidiness of the work environment. 
Complete end of shift procedures according to organisational practices. 
Store food items appropriately to minimise food spoilage, contamination and waste. 
Participate in post-shift debrief or handover. 

Forms

Assessment Cover Sheet

SITHCCC020 - Work effectively as a cook
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

SITHCCC020 - Work effectively as a cook

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: