Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC034A Mapping and Delivery Guide
Apply cook-freeze production processes
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC034A - Apply cook-freeze production processes |
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Description | This unit describes the performance outcomes, skills and knowledge required to apply the process of cook-freeze food production, and covers receipt of goods, cooking, freezing, storing, thawing and reheating food to ensure microbiological safety and palatability. This unit is equivalent to the unit HLTFS3A Apply cook-freeze production processes, contained within the Health Training Package.The unit may be customised to suit enterprise-specific production processes or centralised operations and to cover specific needs. For example, a food production kitchen may not freeze cooked food and its scope of operation may involve receiving precooked and frozen food for storage, preparation, plating and distribution.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 all catering operations where a cook-freeze system is used, particularly to enterprise-based or centralised production, receiving and finishing kitchens in various institutions, including residential care facilities, hospitals, correctional centres, defence forces, restaurants, cafeterias, canteens, cafes, fast food shops, events or function catering enterprises, catering enterprises, meals-on-wheels services and in-flight and other transport catering. Those undertaking this role would usually be working as part of or supervising a team, or under limited supervision such as cooks and catering assistants. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITXFSA001A Implement food safety proceduresSITXOHS002A 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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Receive and store goods according to appropriate food hygiene and health standards. |
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Element: Prepare and cook food to meet industry safety standards. |
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Element: Freeze cooked food. |
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Element: Store frozen food. |
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Element: Prepare frozen food for reheating. |
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Element: Reheat food product. |
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Element: Maintain and serve reheated food. |
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