Coordinate cooking operations

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 SITHKOP403, 'Coordinate cooking operations'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Coordinate cooking operations' 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 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. Plan food production requirements.

1.1 Determine food production requirements.

1.2 Choose food production processes to ensure nutritional value, quality and structure of foods.

1.3 Select the appropriate in-house food production system to meet food production requirements.

1.4 Select and collate standard recipes for use of food production personnel.

1.5 Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

1.6 Develop food preparation lists for use of food production personnel.

2. Organise availability of supplies for food production period.

2.1 Calculate required food supplies for the food production period.

2.2 Check stores for availability and quantity of required stocks.

2.3 Order or purchase additional stock.

3. Coordinate kitchen operations.

3.1 Supervise food production processes to ensure food safety.

3.2 Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

3.3 Control the production sequence of food items to enable smooth work flow and minimise delays.

4. Monitor the quality of kitchen outputs.

4.1 Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items.

4.2 Check that items match recipes and menu descriptions.

4.3 Ensure that food items are of consistent quality and meet organisational standards.

4.4 Conduct final check on food items before they are served, stored or despatched from the kitchen.

4.5 Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

4.6 Supervise the safe storage of food.