This unit of competency describes the skills and knowledge required to prepare food products using basic cooking methods.

This unit applies to individuals who work under broad direction and take responsibility for their own work in a food processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Prepare work area for operations and confirm hygiene standards
Wear appropriate personal protective clothing and ensure correct fit
Identify, handle and store cooking utensils required for work according to workplace procedures
Identify and prepare equipment and machinery required for cooking operation according to workplace procedures
Identify and implement maintenance requirements for knives and other utensils
Implement food safety requirements at all times when handling and using cooking utensils and equipment
Examine recipe and identify required ingredients
Determine sequence for preparation
Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques
Prepare and assemble ingredients according to recipe requirements
Store ingredients according to workplace procedures
Identify the range of basic cooking methods and their effect on quality, taste and nutritional value
Identify cooking methods required by recipe and determine sequence
Apply cooking method to achieve quality standards for food item
Identify and address typical problems as they arise
Use cooking utensils and equipment according to manufacturer instructions
Apply waste minimisation and environmental considerations during cooking process
Clean cooking area, utensils and equipment, and store according to workplace standards
Transfer cooked ingredients for further processing
Assemble final product and present or pack according to recipe or operating requirements

Assessment Cover Sheet

FBPOPR3002 - Prepare food products using basic cooking methods

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPOPR3002 - Prepare food products using basic cooking methods

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: