Application
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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.Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications. 1.2.Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation. 1.3.Liaise with other team members about menu requirements and job roles. 1.4.Develop and 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 and present 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, adjusting where required. 2.3.Adjust menu items and ingredients to meet special requests ordietary requirements of customers. 2.4.Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. 2.5.Work cooperatively as part of a kitchen team and delegate tasks appropriately. 2.6.Follow workplace safety and hygiene procedures according to organisational and legislative requirements. 2.7.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. 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, cook and present menu items for a minimum of 48 complete food service periods that cover:
breakfast
dinner
lunch
special function
prepare, cook and present items for at least three of the following different menu styles:
à la carte
set menu
table d’hôte
buffet
cyclical
prepare, cook and serve items from the following food types that meet quality requirements:
appetisers and salads
fish and shellfish
hot and cold desserts
meat, poultry and game
pastries, cakes and yeast goods
stocks, sauces and soups
vegetables, fruit, eggs and farinaceous products
multi-task and integrate technical and other skills to respond to multiple demands simultaneously
work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
respond to special customer requests and dietary requirements
prepare dishes for customers within the typical 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:
basic principles and methods of cookery
culinary terms commonly used in the industry and organisation
characteristics of foods from all main food categories served in the organisation
features of standard recipes
organisational procedures for:
planning, preparing and storing food
workplace safety and hygiene
end of shift
essential principles and practices related to:
planning and organising work
food safety and hygiene
kitchen safety and cleanliness
varying requirements of different food service periods and menu types
safe operational practices using essential functions and features of commercial kitchen 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 or hot box
commercial:
blenders and food mills
food processors
planetary mixers
commercial dishwasher
commercial grade work benches (1.5 m/person)
commercial ovens with trays (one per two persons)
commercial refrigeration facilities:
cool room
freezer
fridge
computers, printers and stock control software systems currently used by the hospitality industry
electronic equipment used for stock control
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
lifting and transporting equipment
recording systems
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
slicer
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:
butcher and boning knives
bread knives
carving knives
chef knives
filleting knives
large serrated cake knives
palette knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
mortar and pestle
moulds and forms
mouli
oven mitts
piping bags and attachments
poachers
range of pans and pots for small and large production:
fry pans: stainless steel, cast iron, iron and non-stick
stock pots
salad spinner
scales
scoops, skimmers and spiders
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
sets of stainless steel bowls
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
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
food safety plans
guidelines relating to food disposal, storage and presentation requirements
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: | select and apply the organisational procedures and strategies needed to perform work effectively review customer special requests and dietary requirements and interpret required changes to food preparation lists and recipes. |
Writing skills to: | record clear sequenced instructions for work schedules. |
Oral communication skills to: | listen to colleague and customer comments, complaints and questions respond to colleagues’ feedback, providing information and asking questions to clarify when further information is necessary. |
Numeracy skills to: | measure familiar quantities of ingredients using simple measuring instruments. |
Problem-solving skills to: | evaluate dishes and make adjustments to ensure a quality product anticipate and respond to kitchen operation challenges. |
Teamwork skills to: | brief and debrief members of the kitchen team on new products and recipes discuss process improvements and changes to food production and service requirements. |
Planning and organising skills to: | prioritise, sequence, delegate and monitor tasks and processes. |
Self-management skills to: | deal with pressure of work and kitchen conditions coordinate own safe work across multiple tasks. |
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 commodities portioning food types, ingredients and dishes selecting and using service-ware and equipment. |
Special requests or dietary requirements of customers must relate to: | cultural needs and restrictions customer preferences dietary requirements based on medical issues. |
End of shift procedures must include: | cleaning procedures consider feedback from customers and guests on quality and service post-shift debrief or handover preparations for the next food service period re-stocking storing food items. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering