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

SITHKOP403 Mapping and Delivery Guide
Coordinate cooking operations

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHKOP403 - Coordinate cooking operations
Description This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food within commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for the food production period, supervise food production processes and monitor the quality of kitchen outputs.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk cooked foods.This unit applies to hospitality and catering organisations including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, inflight 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.
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: Plan food production requirements.
  • Determine food production requirements.
  • Choose food production processes to ensure nutritional value, quality and structure of foods.
  • Select the appropriate in-house food production system to meet food production requirements.
  • Select and collate standard recipes for use of food production personnel.
  • Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.
  • Develop food preparation lists for use of food production personnel.
       
Element: Organise availability of supplies for food production period.
  • Calculate required food supplies for the food production period.
  • Check stores for availability and quantity of required stocks.
  • Order or purchase additional stock.
       
Element: Coordinate kitchen operations.
  • Supervise food production processes to ensure food safety.
  • Oversee and adjust kitchen work flow to maximise teamwork and efficiency.
  • Control the production sequence of food items to enable smooth work flow and minimise delays.
       
Element: Monitor the quality of kitchen outputs.
  • Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items.
  • Check that items match recipes and menu descriptions.
  • Ensure that food items are of consistent quality and meet organisational standards.
  • Conduct final check on food items before they are served, stored or despatched from the kitchen.
  • Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.
  • Supervise the safe storage of food.
       


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:

supervise food production processes and monitor the quality of kitchen outputs for multiple food production periods

coordinate cooking operations for a diversity of food production processes which must include two of the following categories:

bulking cooking

cookchill for extended life

cookchill for five day shelf life

cookfreeze

fresh cook

integrate knowledge of:

details of food production processes

menus and recipes for different food items

indicators of quality food products

types of food production systems and uses

coordinate cooking operations within 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; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

industryrealistic ratios of food production staff to the individual who is coordinating them throughout food production periods

standard recipes, menus, mis en place plans, work flow schedules and food preparation lists

a variety of commercial ingredients for food production.

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 coordinating cooking operations during a number of service periods

exercises that allow the individual to develop documents tailored for different food production requirements:

kitchen workflow schedules

mise en place plans

food preparation lists

exercises that allow the individual to calculate and order required food supplies for different food production requirements:

à la carte

buffet

bulk cooking operations

set menu

problem-solving exercises that allow the individual to respond to breakdowns in kitchen workflow and deficiencies in the quality of food

written or oral questioning to assess knowledge of:

food production processes

menus and recipes for different food items

indicators of quality food products

types of food production systems and uses

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:

SITXFSA401 Develop and implement a food safety program

SITXINV301 Purchase goods

SITXINV401 Control stock.

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

communication skills to provide clear written and verbal instructions to food production personnel

critical thinking skills to analyse food production requirements and develop comprehensive operational plans to meet those needs

literacy skills to:

read and interpret recipes, menus and stock control documents

write comprehensive yet easily accessible work flow schedules, mise en place plans and food preparation lists

numeracy skills to:

calculate required food supplies for the volume of food production

determine timings for the production sequence of various food items

planning and organising skills to efficiently sequence the stages of food preparation and production for a whole of kitchen operation

problem-solving skills to:

identify breakdowns in kitchen work flow and adjust to maximise efficiency

recognise deficiencies in the quality of food and make adjustments to ensure a quality product

self-management skills to take responsibility for kitchen management and quality outputs

teamwork skills to coordinate a team of food production personnel and delegate work within a team

technology skills to operate a food production system for commercial kitchens.

Required knowledge

for various types of hospitality and catering organisations and the organisation in particular:

comprehensive details of all food production processes for:

receiving

mise en place

preparing or cooking

postcooking storage

reconstitution

rethermalisation

serving

critical control points in food production where food hazards must be controlled

menus and recipes for different food items

indicators of quality food products:

appearance and eye appeal

colour

consistency

moisture content

mouth feel and eating properties

plate presentation

portion size

shape

taste

texture

use of designated, decorations, garnishes and sauces

types of food production systems and their characteristics for different production methods:

bulk cooking

cook–chill

cook–freeze

fresh cook

a range of formats for and inclusions of:

kitchen workflow schedules

mise en place plans

food preparation lists.

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:

customer requirements

deadlines

meal quantities required

menu items

organisational standards

portion control

special customer requests

special dietary requirements

standard recipes

timeframe

type of food to be prepared.

Food production processes may involve:

bulking cooking

cookchill for extended life

cookchill for five day shelf life

cookfreeze

fresh cook.

Food production may be for:

any type of cuisine and food service style:

à la carte

buffet

set menu

table d’hôte

Asian cookery

bulk cooking operations

events

festivals

functions

patisserie products.

Food production personnel may include:

catering assistants

chefs de partie

commis chefs

cooks

pastry chefs.

Food production period may be:

cooking for a single service period

cooking for multiple service periods:

daily

weekly

monthly.

Order or purchase of stock may involve:

ordering direct from suppliers

ordering through central stock ordering system

personally purchasing food supplies through an inspection and quality selection process

transferring stocks from central storage to food production storage area.

Check may involve:

customer feedback

feedback from kitchen staff

formal audits against organisational standards

taste tests

visual inspection of presentation.

Consistent quality may involve:

appearance and eye appeal

colour

consistency

moisture content

mouth feel and eating properties

plate presentation

portion size

shape

taste

texture

use of designated:

decorations

garnishes

sauces.

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 food production requirements. 
Choose food production processes to ensure nutritional value, quality and structure of foods. 
Select the appropriate in-house food production system to meet food production requirements. 
Select and collate standard recipes for use of food production personnel. 
Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements. 
Develop food preparation lists for use of food production personnel. 
Calculate required food supplies for the food production period. 
Check stores for availability and quantity of required stocks. 
Order or purchase additional stock. 
Supervise food production processes to ensure food safety. 
Oversee and adjust kitchen work flow to maximise teamwork and efficiency. 
Control the production sequence of food items to enable smooth work flow and minimise delays. 
Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items. 
Check that items match recipes and menu descriptions. 
Ensure that food items are of consistent quality and meet organisational standards. 
Conduct final check on food items before they are served, stored or despatched from the kitchen. 
Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards. 
Supervise the safe storage of food. 

Forms

Assessment Cover Sheet

SITHKOP403 - Coordinate cooking operations
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

SITHKOP403 - Coordinate cooking operations

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: