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

SITHCCC031A Mapping and Delivery Guide
Operate a fast food outlet

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC031A - Operate a fast food outlet
Description This unit describes the performance outcomes, skills and knowledge required to prepare and serve a limited range of food and menu items in a catering operation or small outlet in various venues in the hospitality and tourism industry. Food and menu items are limited and defined and include fast food or specific and routine meals such as breakfasts.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to those working in catering enterprises where fast food or a limited range of food items are prepared and served, such as those at attractions, theme parks, events, sporting venues, kiosks and small food outlets. It may also apply to other catering operations, such as canteens, cafeterias and institutions where food is prepared and served. Those undertaking this role work under supervision and usually are part of a team.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITXOHS002A Follow workplace hygiene procedures
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: Prepare for service.
  • Review menu or product list to determine required food items for food outlet.
  • Check quantities and quality of products and fast food items and restock where necessary.
  • Carry out mise en place to ensure sufficient and appropriate food items are prepared in order to commence service.
  • Complete mise en place in an efficient and timely manner before service commences.
  • Meet ongoing requirements for additional food items at an appropriate time.
  • Display service area and food items in a clean, hygienic and attractive manner.
  • Check that personal presentation and hygiene requirements are met and maintained throughout service.
  • Carry out mise en place and cooking according to safety and hygiene requirements.
       
Element: Serve customers.
  • Determine and meet customer requirements in terms of speed of service, quantity, quality, additions and modifications to standard recipes and special requirements.
  • Use customer service skills to provide polite, efficient and effective service to customers and colleagues.
  • Provide assistance to customers in selection of food items where required and provide information about certain substances in food that may cause harm to some individuals according to enterprise procedures and regulatory requirements.
  • Employ selling skills according to enterprise practices where required.
  • Operate equipment in a safe manner according to manufacturer instructions and principles of OHS.
       
Element: Cook and prepare food.
  • Select and use appropriate equipment correctly and safely for particular cooking methods.
  • Select and assemble correct ingredients according to enterprise practices.
  • Employ appropriate cooking methods according to enterprise procedures.
  • Heat foods requiring reheating at the correct temperature for the required length of time, according to enterprise practices and food safety principles.
  • Organise work in consultation with other team members where appropriate, to ensure that food is prepared or cooked in a timely manner and ongoing customer service is provided.
  • Use portion control in order to minimise waste.
       
Element: Present food.
  • Present food items attractively without drips or spills and according to enterprise requirements.
  • Portion food according to enterprise standards.
  • Present food in appropriate hot or cold storage or presentation equipment.
       
Element: Store food.
  • Store food in the correct manner according to principles and practices of hygiene and food safety.
  • Monitor, account for and reorder stock when required.
       
Element: Clean and maintain equipment.
  • Maintain equipment according to manufacturer instructions.
  • Clean equipment as required before, during and after completion of service.
       


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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

application of hygiene and safety principles and procedures

ability to organise and prepare a range of foods efficiently and within realistic industry timeframes

preparation of food items for customers on more than one occasion and within industry-realistic time constraints.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills in a fast food environment that contains sufficient and appropriate food service and cooking equipment for the preparation and service of fast food items to reflect commercial operating practice, including:

tools and utensils, such as scrapers, tongs, ladles, seasoning shakers, metal spoons and bowls

cooking equipment, such as microwaves, deep-fryers, hot plates, rotisseries, pans, urns, bains marie and food warmers

refrigeration and storage facilities

cash handling and storage facilities, including cash registers

use of authentic ingredients.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate preparing, cooking and serving food items

sampling of items prepared by the candidate

inspection of a fast food service area set up and operated by the candidate

written or oral questions to test knowledge of hygiene and OHS issues related to cooking and serving fast food

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC004B Clean and maintain kitchen premises

SITHCCC007A Prepare sandwiches.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

a range of basic cooking skills for fast foods, including a selection appropriate to the enterprise from:

hot plate

reheating

microwaving

baking

roasting

boiling

chargrilling and barbecuing

waste minimisation techniques and environmental considerations in relation to the operation of a fast food outlet

safe work practices as required by OHS legislation and guidelines

problem-solving skills to deal with minor problems such as shortages of food items, difficult customers, burnt or undercooked food, and poor quality commodities

customer service and communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

literacy skills to read instructions, menus, recipes, task sheets and instructions and to write labels

numeracy skills to add up bills and calculate quantities or portions required.

The following knowledge must be assessed as part of this unit:

principles and practices of personal and food hygiene and regulatory requirements related to food safety

product knowledge of range of food offered.

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 in the performance criteria is detailed below.

Food outlet may include:

food courts

counters in canteens and cafeterias

mobiles

trays

stands

carts or caravans.

Fast food refers to food that has been prepared off site and requires re-thermalising, and to simple food items that require basic cooking or preparation techniques, and may include:

fairy floss

hot dogs

pizza

fish and chips

hamburgers

fried chicken

sandwiches

salads

sushi

souvlaki and doner kebabs

noodles and pasta

pre-prepared soups

ice-cream and shakes

pies

breakfast items such as bacon and eggs, sausages, grilled tomatoes, toast and pre-prepared croissants or other bakery items.

Mise en place refers to basic preparation before service, including:

assembling and preparing ingredients for menu items

cleaning, peeling and slicing fruit and vegetables

preparing simple food items such as salads, sandwiches, garnishes, coatings and batters

selection and handling (thawing, reconstituting, regenerating and re-thermalising) of portion-controlled and convenience products

display of goods in appropriate storage facility.

Equipment may include:

utensils

cutlery

microwaves

deep-fryers

hot plates

rotisseries

pans and urns

bains marie

food warmers.

Cooking methods may include deep-frying and grilling and an appropriate selection from the following, according to enterprise requirements:

hot plate

reheating

microwaving

baking

roasting

boiling

chargrilling and barbecuing.

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
Review menu or product list to determine required food items for food outlet. 
Check quantities and quality of products and fast food items and restock where necessary. 
Carry out mise en place to ensure sufficient and appropriate food items are prepared in order to commence service. 
Complete mise en place in an efficient and timely manner before service commences. 
Meet ongoing requirements for additional food items at an appropriate time. 
Display service area and food items in a clean, hygienic and attractive manner. 
Check that personal presentation and hygiene requirements are met and maintained throughout service. 
Carry out mise en place and cooking according to safety and hygiene requirements. 
Determine and meet customer requirements in terms of speed of service, quantity, quality, additions and modifications to standard recipes and special requirements. 
Use customer service skills to provide polite, efficient and effective service to customers and colleagues. 
Provide assistance to customers in selection of food items where required and provide information about certain substances in food that may cause harm to some individuals according to enterprise procedures and regulatory requirements. 
Employ selling skills according to enterprise practices where required. 
Operate equipment in a safe manner according to manufacturer instructions and principles of OHS. 
Select and use appropriate equipment correctly and safely for particular cooking methods. 
Select and assemble correct ingredients according to enterprise practices. 
Employ appropriate cooking methods according to enterprise procedures. 
Heat foods requiring reheating at the correct temperature for the required length of time, according to enterprise practices and food safety principles. 
Organise work in consultation with other team members where appropriate, to ensure that food is prepared or cooked in a timely manner and ongoing customer service is provided. 
Use portion control in order to minimise waste. 
Present food items attractively without drips or spills and according to enterprise requirements. 
Portion food according to enterprise standards. 
Present food in appropriate hot or cold storage or presentation equipment. 
Store food in the correct manner according to principles and practices of hygiene and food safety. 
Monitor, account for and reorder stock when required. 
Maintain equipment according to manufacturer instructions. 
Clean equipment as required before, during and after completion of service. 

Forms

Assessment Cover Sheet

SITHCCC031A - Operate a fast food outlet
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

SITHCCC031A - Operate a fast food outlet

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: