Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
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.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCECRITERIA |
Elements describe the essential outcomes | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients for vegetable, fruit, egg and farinaceous dishes. | 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients and create portions according to recipe. 3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4. Prepare eggs for different culinary uses. 3.5. Prepare fresh farinaceous ingredients. 3.6. Minimise waste to maximise profitability of food items prepared. |
4. Cook vegetable, fruit, egg and farinaceous dishes. | 4.1. Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. 4.2. Select and add accompaniments suited to the dish. 4.3. Make |
5. Present and store vegetable, fruit, egg and farinaceous dishes. | 5.1. Present dishes attractively on appropriate service-ware. 5.2. Add dips, sauces and garnishes according to standard recipes. 5.3. Visually evaluate dish and 5.4. Store prepared food items in appropriate 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
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:
complete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes):
boiling
frying
scrambling
poaching
omelette
souffle
use eggs for each of the following functions at least once, when preparing the above dishes (at least once across preparation of the ten dishes):
aerating
binding
setting
coating
enriching
emulsifying
glazing
thickening
use of each of the following food types at least once when preparing the above dishes (at least once across preparation of the ten dishes):
vegetables and fruit:
dried
fresh
frozen
farinaceous items:
couscous
pasta
noodles
polenta
pulses
rice
prepare fresh pasta including use of lamination techniques
prepare, plate and present two portions each of the ten finished dishes above:
within commercial time constraints and deadlines
following procedures for portion control and food safety practices when handling and storing different food types
responding to at least one special customer request.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:
convenience products
fresh products
contents of date codes and rotation labels for stock
characteristics of different vegetable, fruit, egg and farinaceous dishes:
appearance and presentation
balance
colour
contrast
classical and contemporary variations
freshness and other quality indicators
taste
texture
accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products
cookery techniques listed in the performance evidence
food safety risks associated with raw egg products and alternative egg products
culinary functions which use eggs as specified in the performance evidence
mise en place requirements for vegetable, fruit, egg and farinaceous dishes
plating methods for practicality of service and customer consumption
appropriate environmental conditions for storing food products to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial:
blender
food processor
planetary mixer
commercial grade work benches (1.5 m per person)
commercial oven with trays (one per two persons)
commercial refrigeration facilities:
cool room or fridge
freezer
deep-fryer
designated storage areas for dry goods and perishables
sink
gas, electric or induction stove top (two burners per person)
hot plate or griddle
pasta machine
salamander or other form of griller (one per eight persons)
storage facilities:
shelving
trays
small equipment:
baking sheets and trays
hand-held beaters
containers for hot and cold food
cutting boards
grater
juicer
knife sharpening equipment:
sharpening steel
sharpening stone
knives:
chef’s knife
utility knife
measures:
measuring jugs
measuring spoons
portion control scoops
mouli
pots and pans for small and large production:
stainless steel
cast iron
non-stick fry pans
scoops, skimmers and spiders
scales
service-ware:
crockery
cutlery and serving utensils
stainless steel bowls
steamer
small utensils:
sieve
pastry brush
peelers, corers and slicers
scraper
spatula
strainers and chinois
tongs and serving utensils
whisk
spoons and ladles
thermometer
food safe gloves
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 soap 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 and standard recipes
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 as specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:
have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
hold a trade certificate as a cook or chef or equivalent;
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 food preparation lists and standard recipes to determine food preparation requirements locate and read date codes and rotation labels on food products. |
Numeracy skills to: | calculate the number of portions determine cooking times and temperatures. |
Problem-solving skills to: | evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies. |
Planning and organising skills to: | efficiently sequence the stages of food preparation and production. |
Self-management skills to: | manage own speed, timing and productivity. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering