Apply cook-freeze and reheating processes

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver HLTFSE009, 'Apply cook-freeze and reheating processes'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Apply cook-freeze and reheating processes' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria



Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Receive and store goods in accordance with appropriate food hygiene and health standards

1.1 Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature

1.2 Record temperature check results

1.3 Move stock to freezer storage

1.4 Check and record freezer temperatures according to requirements

1.5 Report departure from established standards concerning the receipt of goods, temperature checks and stock quality

1.6 Follow stock rotation procedures

1.7 Discard expired stock

2. Prepare frozen food for reheating

2.1 Remove required items from freezer and place in chiller according to established procedures of the food service

2.2 Space trays to permit air circulation

2.3 Relax product to 0-4 degrees Celsius within 24 hours

2.4 Safely transport to point of service while maintaining correct temperatures

3. Reheat food product

3.1 Pre-heat oven to meet temperature standards

3.2 Prepare product for reheating

3.3 Space trays to allow air flow

3.4 Use reheating times according to manufacturer's recommendations, oven type, loading procedures and other established procedures for the food service

3.5 Check and record product temperature

3.6 Clean thermometers between checking each item

3.7 Undertake reheating of non-relaxed food in emergencies according to established procedures of the food service

4. Serve reheated food

4.1 Transfer reheated food to heated bain-marie

4.2 Maintain temperature at 70 degrees Celsius

4.3 Minimise warm holdings

4.4 Maintain portion control

4.5 Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service