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Evidence Guide: SITHCCC020 - Work effectively as a cook

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

 

SITHCCC020 - Work effectively as a cook

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

Organise and prepare for food service or production.

  1. Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.
  2. Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation.
  3. Liaise with other team members about menu requirements and job roles.
  4. Develop and 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.
Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Liaise with other team members about menu requirements and job roles.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and 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 and present 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, adjusting where required.
  3. Adjust menu items and ingredients to meet special requests ordietary requirements of customers.
  4. Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
  5. Work cooperatively as part of a kitchen team and delegate tasks appropriately.
  6. Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
  7. 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, adjusting where required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust menu items and ingredients to meet special requests ordietary requirements of customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work cooperatively as part of a kitchen team and delegate tasks appropriately.

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.
  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.

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.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.

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.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 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.

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.

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.