Application
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select food preparation equipment. | 1.1 Confirm food preparation requirements from recipes, lists and other workplace information. 1.2.Identify and select knives and other routine and specialised equipment suited to the food preparation task. 1.3.Confirm cleanliness of equipment before use. |
2. Use equipment to prepare food. | 2.1.Assemble and use equipment safely and hygienically according to manufacturer instructions. 2.2.Prepare food items using suitable knives to make precision cuts. |
3. Clean and maintain food preparation equipment. | 3.1.Maintain equipment cleanliness using appropriate cleaning agents. 3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts. 3.3.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility. 3.4.Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:
blenders
food processors
graters
knife sharpening equipment:
sharpening steels and stones
knives:
butcher and boning
filleting
palette
mandolin slicers
measures
mouli
peelers, corers or slicers
planetary mixers
scales
thermometers
whisks: fine and coarse stainless steel wire
use food preparation equipment to prepare each of the following food types:
fruit and vegetables
general food items:
batters
coatings
condiments and flavourings
garnishes
oils
sauces and marinades
meat
poultry
seafood
make precision cuts on fruit and vegetables
complete food preparation tasks within commercial time constraints.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
meaning and role of mise en place in the process of preparing, cooking and presenting food
essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:
commercial:
blenders
food processors
graters
mixers
knife sharpening equipment
sharpening steels and stones
knives:
butcher and boning
chef
filleting
palette
utility
vegetable
measures
peelers, corers, and slicers
scales
thermometers
whisks
food safety practices for handling different food types
cleaning practices and agents suitable to range of equipment in use
precision cuts used in a commercial kitchen:
brunoise
chiffonnade
concasse
jardinière
julienne
macédoine
mirepoix
paysanne
safe operational practices using essential functions and features of equipment used to prepare:
dairy products
dry goods
fruit
general food items:
batters
coatings
condiments and flavourings
garnishes
oils
sauces and marinades
meat
poultry
seafood
vegetables
safe operational practices for maintenance and minor adjustments of equipment:
adjusting blades
oiling machines.
Assessment Conditions
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)
double sink
food processors
graters
griller
refrigeration unit with shelving
slicing machine
storage facilities
small equipment:
assorted pots and pans
blenders
can opener
containers for hot and cold food
colanders
cutting boards
food handler gloves
knife sharpening equipment:
sharpening steels and stones
knives:
butchers and boning
chef
filleting
palette
utility
vegetable
mandolin
mouli
planetary mixers
scales
small utensils:
peelers, corers and slicers
tongs
whisks
stainless steel bowls
thermometers
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
mise en place lists and standard recipes
organisational food safety plan
safety data sheets (SDS) for cleaning agents and chemicals
variety of commercial ingredients used in food preparation specified in the performance evidence
industry-realistic ratios of kitchen staff to customers.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in lists and standard recipes in order to determine food preparation requirements interpret manufacturer instructions for equipment used in a commercial cookery context. |
Numeracy skills to: | measure and use familiar quantities of cleaning agents on food preparation equipment work with numerical features of equipment to weigh and measure ingredients. |
Learning skills to: | locate key information in manufacturer specifications. |
Planning and organising skills to: | efficiently sequence food preparation tasks. |
Technology skills to: | use food preparation equipment. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering