This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

integration and application of kitchen skills including mise en place basic methods of cookery and food presentation techniques

portion control and waste minimisation

planning and organising work in the kitchen environment including prioritising sequencing and monitoring tasks and processes

team coordination in relation to task allocation

safe work practices particularly in relation to bending and lifting and using cutting implements appliances heated surfaces and other equipment that carries a risk of burns

problemsolving skills to deal with problems such as shortages of food items over or undercooked food difficult customer requirements pressure of work and kitchen conditions

literacy skills to read menus recipes task sheets and orders

numeracy skills to calculate portions and weigh and measure quantities of ingredients

The following knowledge must be assessed as part of this unit

characteristics of different foods from all main food categories and appropriate cookery methods

standard recipes for variety of dishes or menu items

principles and practices related to food safety

use of correct culinary terminology in kitchen communication

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

collection of direct indirect and supplementary evidence showing preparation and service of multiple items for a minimum of complete food service periods in order to address each of the required menu styles food service periods and menu items and to ensure integration of skills and consistency of performance in different circumstances

ability to prepare cook and serve a variety of menu items to meet customer expectations of quality using appropriate cookery methods food items and menu styles

safe food hygiene and work practices

ability to multitask and respond to multiple demands and requests simultaneously

ability to work as part of a team and coordinate team activities in a positive and courteous manner

preparation of dishes for customers within the typical time constraints of a busy commercial kitchen

Context of and specific resources for assessment

Assessment must ensure

use of a wide range of suitable ingredients for preparing cooking and serving food items for a menu

demonstration of skills within normal operating conditions of a fully equipped commercial kitchen including industrycurrent equipment as defined in the Assessment Guidelines

industryrealistic ratios of kitchen staff to customers

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

training record book used as part of apprenticeship arrangements

direct observation of the candidate preparing and cooking food items in a commercial kitchen

sampling of menu items prepared by the candidate

evaluation of customer feedback about menu items and speed and timing of service

written or oral questions to test knowledge about commodities cookery techniques equipment and food hygiene

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Organising and preparing food items (mise en place) includes as required:

Food items to be prepared, cooked and served must include:

Food must be prepared, cooked and served for all of the following food service periods:

Appropriate commercial equipment may include:

Menu type must include:

Cookery methods may include:

Special requests or dietary requirements may include:

End of service procedures may include: