Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP005 Mapping and Delivery Guide
Coordinate cooking operations
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHKOP005 - Coordinate cooking operations |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.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: commercial grade work benches (1.5 m/person) commercial refrigeration facilities: cool room freezer fridge designated storage areas for dry goods and perishables recording systems storage facilities: containers for hot and cold food shelving trays small equipment: thermometers tongs and serving utensils diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations organisational specifications: commercial cleaning schedules current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus and standard recipes and recipes for special dietary requirements ordering and docketing paperwork food safety plan safety data sheets (SDS) for cleaning agents and chemicals work flow schedules industry realistic ratios of food production staff to the individual who is coordinating them throughout food production periods; 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 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 | Kitchen Operations |
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: Plan food production requirements. |
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Element: Organise availability of supplies for food production period. |
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Element: Coordinate kitchen operations. |
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Element: Monitor the quality of kitchen outputs. |
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