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

preparation and cooking stock control and storage procedures that assist waste minimisation and environmental sustainability

problemsolving skills to deal with options to minimise contamination and waste increase yield and improve security

literacy skills to read recipes menus instructions and orders

numeracy skills to calculate costs of menu items commodities portioning and yield analysis

The following knowledge must be assessed as part of this unit

role of the kitchen as a profit centre within an overall business

links between hygiene food safety waste minimisation and environmental sustainability

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

ability to use portion control stock control and other waste reduction measures effectively

ability to use the food safety program effectively to minimise food contamination and spoilage

ability to minimise wastage and manage waste productively including recycling systems

production of portioncontrolled menu items

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped commercial kitchen using authentic ingredients and food items as defined in the Assessment Guidelines

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

evaluation of amount of products used by the candidate across a period of operation

review of reports prepared by the candidate detailing ways in which waste was minimised during a service period

written or oral questions to test knowledge of waste minimisation and control systems

review of stock control and portion control documentation prepared by the candidate

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 contextsEmployability 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

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.

Procedures for reducing wastage must include:

Reusable by-products may include:

Recyclable products may include: