Assessor Resource
SITHKOP403
Coordinate cooking operations
Assessment tool
Version 1.0
Issue Date: May 2024
Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk cooked foods.
This unit applies to hospitality and catering organisations including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, inflight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.
This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food within commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for the food production period, supervise food production processes and monitor the quality of kitchen outputs.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)