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Evidence Guide: SITHCCC011 - Use cookery skills effectively

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC011 - Use cookery skills effectively

What evidence can you provide to prove your understanding of each of the following citeria?

Organise and prepare for food service or production.

  1. Calculate ingredient quantities according to recipes and specifications.
  2. Prepare a job checklist for food preparation and service that is clear, complete and appropriate to situation.
  3. Follow instructions about menu requirements and job roles.
  4. Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
  5. Complete food organisation and preparation according to different food production and service requirements.
Calculate ingredient quantities according to recipes and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare a job checklist for food preparation and service that is clear, complete and appropriate to situation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow instructions about menu requirements and job roles.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete food organisation and preparation according to different food production and service requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook menu items for food service or production.

  1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
  2. Cook menu items according to menu type and service style, using appropriate cookery methods.
  3. Work cooperatively as part of a kitchen team.
  4. Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
  5. Maintain cleanliness and tidiness of the work environment.
Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook menu items according to menu type and service style, using appropriate cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work cooperatively as part of a kitchen team.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain cleanliness and tidiness of the work environment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete end of shift requirements.

  1. Complete end of shift procedures according to organisational practices.
  2. Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.
  3. Participate in post-shift debrief or handover.
Complete end of shift procedures according to organisational practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Participate in post-shift debrief or handover.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 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.

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.

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.