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

SITHCCC205 Mapping and Delivery Guide
Produce cook-chill and cook-freeze foods

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC205 - Produce cook-chill and cook-freeze foods
Description 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.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application Cook-chill and freeze foods may be entire meals or individual items. This unit applies to all hospitality and catering organisations which produce bulk amounts of precooked food which is chilled or frozen. It is then transferred to internal or external service outlets for rethermalisation.These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, residential caterers, meals-on-wheels services inflight and other transport caterers, event and function caterers.It mainly applies to operational kitchen and catering personnel who work with very little independence and under close supervision. This includes catering assistants and cooks.
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:SITXFSA101Use hygienic practices for food safety
Competency Field
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 equipment of correct type and size.
  • 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 the sequencing of food production.
  • Weigh and measure wet and dry bulk ingredients according to the recipe and quantity of bulk food items required.
  • Minimise waste to maximise profitability of food items produced.
       
Element: Cook and portion bulk food items.
  • Produce food using cookery methods to 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 freeze processes.
  • Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
  • Portion food items to minimise waste and maximise yield and profitability of food.
       
Element: Chill food and store under refrigeration.
  • Use blast and water bath chilling methods to chill foods and meet time and temperature standards.
  • Maintain the quality of food throughout the chilling process.
  • 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 the freezing cycle and labelling is complete.
  • Continually monitor freezer temperatures to avoid food spoilage.
       
Element: Transfer cook-chill and cook–freeze foods.
  • Safely 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 the 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.

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

safely produce a variety of bulk amounts of cook-chill and cook-freeze foods to meet multiple and diverse food service requirements

integrate knowledge of:

essential features, functions and safe use of food preparation equipment

food safety procedures and standards for storage of chilled and frozen food

temperature specifications and methods for transferring chilled and frozen foods

produce cook-chilled and cook frozen food items within in commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment

Guidelines including specific equipment for producing cook-chill and cook-freeze foods; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing food production orders

food preparation lists

a variety of commercial ingredients for the bulk production of cook-chill and cook-freeze food.

Method 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 individual preparing and cooking cook-chill and cook-freeze food items

evaluation of the taste and visual appeal of dishes produced by the individual

projects that allow assessment of the individual’s ability to produce a bulk amount of cook-chill and coo freeze foods for a set menu for an

event, function or meeting within designated deadlines

written or oral questioning to assess knowledge of:

characteristics and uses of different precooked food types

methods to chill and freeze foods

food safety procedures

temperature specifications

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

SITHCCC307 Prepare food to meet special dietary requirements

SITXFSA201 Participate is safe food handling practices

SITXFSA202 Transport and store food

TLIE1005A Carry out basic workplace calculations.

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.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe and temperature requirements

numeracy skills to:

calculate the number of portions

weigh and measure bulk ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

monitor temperatures and adjust according to identified discrepancies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation, cooking chill and freezing equipment.

Required knowledge

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

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 storage of chilled and frozen food:

appropriate containers

labelling and coding

first in first out methods

storage environments

temperature specifications for storage

temperature specifications and methods for transferring chilled and frozen foods

equipment used to produce cook-chill and cook-freeze foods:

essential features and functions

safe operational practices.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard recipes.

Ingredients may include:

cold

dry goods

frozen

perishable supplies

raw foods

wet goods.

Equipment includes:

fixed and hand-held cooking equipment

general cooking equipment

cooking equipment specific to cook-freeze and cook-chill processes:

blast chiller

blast freezer

chilling equipment

ice slurry tumbler

pasteurising equipment

pH tester

suitable refrigerated storage area

thermocouple chilling equipment

packaging material

vacuum sealing equipment.

Foods may include:

entire meals

individual food items

mealsonwheels

plated meals

sousvide products

takeaway items.

Cookery methods may include:

baking

boiling

chargrilling and barbecuing

deep-frying

grilling

hot plate

microwaving

poaching

reducing

roasting

steaming

stewing

whisking, folding, piping and spreading.

Product characteristics include:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

acidic

bitter

salty

spicy

spicy (heat)

sweet

umami

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

fibrous

intense

marshmallow like

moist

mousse

rich

slippery

smooth

velvety.

Appropriate storage may relate to use of appropriate:

atmosphere

chillers

coolrooms

freezers

humidity

light

packaging

refrigerators

temperature

containers

ventilation.

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 equipment of correct type and size. 
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 the sequencing of food production. 
Weigh and measure wet and dry bulk ingredients according to the recipe and quantity of bulk food items required. 
Minimise waste to maximise profitability of food items produced. 
Produce food using cookery methods to 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 freeze processes. 
Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change. 
Portion food items to minimise waste and maximise yield and profitability of food. 
Use blast and water bath chilling methods to chill foods and meet time and temperature standards. 
Maintain the quality of food throughout the chilling process. 
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 the freezing cycle and labelling is complete. 
Continually monitor freezer temperatures to avoid food spoilage. 
Safely 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 the transfer process. 

Forms

Assessment Cover Sheet

SITHCCC205 - 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

SITHCCC205 - 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: