Application
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.
The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.
This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.
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. Organise and prepare for food service or production. | 1.1.Calculate ingredient quantities according to recipes and specifications. 1.2.Prepare a job checklist for food preparation and service that is clear, complete and appropriate to situation. 1.3.Follow instructions about menu requirements and job roles. 1.4.Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. 1.5.Complete food organisation and preparation according to different food production and service requirements. |
2. Cook menu items for food service or production. | 2.1.Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. 2.2.Cook menu items according to menu type and service style, using appropriate cookery methods. 2.3.Work cooperatively as part of a kitchen team. 2.4.Follow workplace safety and hygiene procedures according to organisational and legislative requirements. 2.5.Maintain cleanliness and tidiness of the work environment. |
3. Complete end of shift requirements. | 3.1.Complete end of shift procedures according to organisational practices. 3.2.Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures. 3.3.Participate in post-shift debrief or handover. |
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 and serve menu items to industry and organisational quality standards for a minimum of twelve complete service periods (shifts) that cover a combination of:
breakfast
dinner
lunch
special function
multi-task and integrate technical and other skills to respond to multiple demands simultaneously
respond to special customer requests
perform designated kitchen roles as part of a team to achieve production requirements during the above service periods
work professionally undertaking tasks according to team responsibilities and organisational requirements
prepare dishes appropriate to each of the above service periods within the typical workplace time constraints of a busy commercial kitchen.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms commonly used in the industry and organisation
characteristics of different foods from all main food categories prepared in the organisation
features and interpretation of standard recipes
basic principles and methods of cookery
established roles and responsibilities in food preparation and production processes
organisational procedures for:
planning, preparing and storing food
end of shift
workplace safety and hygiene
essential principles and practices related to:
food safety and hygiene
kitchen safety and cleanliness
safe operational practices using essential functions and features of equipment in use.
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:
bain marie
commercial:
blenders and food mills
food processor
planetary mixers
commercial grade work benches (1.5 m/person)
commercial ovens with trays (one per two persons)
commercial refrigeration facilities:
cool room
freezer
fridge
deep-fryer
designated storage areas for dry goods and perishables
double sink
gas, electric or induction stove tops (two burners per person)
hot plate or griddle
microwave
lifting and transporting equipment
recording systems
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
slicing machine
steamers
small equipment:
baking sheets and trays
beaters
containers for hot and cold food
cutting boards
food handler gloves
graters
juicers
knife sharpening equipment
sharpening steels and stones
knives and cleavers:
bread knives
butcher and boning knives
chef knives
carving knives
large serrated cake knives
palette knives
filleting knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
meat mallet
moulds and forms
mouli
oven mitts
pans and pots for small and large production:
stainless steel, cast iron, iron and non-stick fry pans
stainless stock pots
piping bags and attachments
poachers
scoops, skimmers and spiders
service-ware:
platters, dishes and bowls
cutlery and serving utensils
small utensils:
flour and drum sieves
peelers, corers and slicers
strainers and chinois
scrapers
spatulas
pastry brush
tongs and serving utensils
whisks:
fine stainless steel wire
coarse stainless steel wire
salad spinner
scales
sets of stainless steel bowls
steamers
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
temperature probes
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
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes, and recipes for special dietary requirements
ordering and docketing paperwork
guidelines relating to food disposal, storage and presentation requirements
food safety plan
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
industry-realistic ratios of kitchen staff to customers; 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 achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
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 production instructions, task sheets in work schedules, and standard recipes. |
Writing skills to: | write a list of tasks to be completed as part of the food production process. |
Numeracy skills to: | measure familiar quantities of ingredients using simple measuring instruments. |
Problem-solving skills to: | respond to problems in the preparation and cooking process. |
Learning skills to: | identify organisational requirements that apply to own and workplace safety, productivity and hygiene procedures. |
Teamwork skills to: | work cooperatively with others to support timely and quality food service work safely in the kitchen, supporting a safe environment for self and others. |
Self-management skills to: | respond to multiple demands simultaneously to support live service and production period deal with pressure of work and kitchen conditions. |
Technology skills to: | use a range of commercial kitchen equipment when preparing different menu types based on standard recipes. |
Range Statement
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. | |
Food organisation and preparation must include: | cleaning and preparing vegetables and other ingredients preparing and portioning food types, ingredients and dishes selecting and using service-ware and equipment. |
End of shift procedures must include: | cleaning procedures post-shift debrief or handover preparing work area for the next food service or production period restocking storing food items updating stock inventory. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering