This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Organise and prepare for food service or production.

1.1 Calculate commodity quantities according to recipes and specifications.

1.2 Prepare a jobs checklist for food that is clear, complete and appropriate to the 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 eam 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.

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 organisation 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 wastage, and label them according to organisational procedures.

3.3 Participate in post shift debrief or handover.

Required skills

communication and teamwork skills to work cooperatively with others

literacy skills to read menus, recipes and task sheets

planning and organising skills to work in a logical and planned way

problemsolving skills to:

respond to problems in the cooking process

deal with pressure of work and kitchen conditions

numeracy skills to weigh and measure ingredients

self-management skills to:

work safely in the kitchen

deal with pressure of work and kitchen conditions

technology skills to use kitchen equipment.

Required knowledge

culinary terms commonly used in the industry and organisation

characteristics of different foods from all main food categories prepared in the organisation

features of standard recipes

procedures for organising and preparing food

basic principles and methods of cookery

features and functions of commercial kitchen equipment

principles and practices of planning and organising work

principles and practices related to food safety

principles and practices related to kitchen safety.

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:

prepare and serve multiple items for a minimum of 12 complete service periods (shifts)

use cookery methods appropriate to menu items

produce a range of menu items to industry and organisational quality standards

use safe food hygiene and work practices

multi-task and integrate technical and other skills to respond to multiple demands simultaneously

work as part of a team in a positive and courteous manner

prepare dishes within the typical workplace time constraints of a busy commercial kitchen

integrate knowledge of relevant organisational policies and procedures.

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

commercial kitchen operated within a training organisation that services customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

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 working as part of a kitchen team

sampling of menu items produced by the individual

evaluation of customer feedback about menu items and speed and timing of service

written or oral questioning to assess knowledge about ingredients, cookery techniques, equipment and food hygiene

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:

any Asian cookery, commercial cookery, kitchen operations or patisserie unit relevant to the job role.

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 organisation and preparationmay include:

cleaning and preparing vegetables and other commodities

cooking soups and other precooked items

preparing and portioning:

meat

poultry

seafood

preparing:

desserts

dressings

garnishes

sauces

stocks

selecting and using serviceware and equipment.

Food production and service requirementsmay include:

different menu types:

a la carte

buffet

pre-ordered items

set menu

different service periods:

breakfast

dinner

lunch

special function.

End of shift procedures may include:

cleaning procedures

debriefing sessions

preparations for the next food service or production period

quality reviews

restocking

storage of food items.