Required skills

communication skills to

interact with customers in a polite and friendly manner

provide clear and accurate information

literacy skills to

interpret instructions menus and recipes

write orders

numeracy skills to

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation

problemsolving skills to adjust preparation and cooking to meet work requirements

selfmanagement skills to manage own speed and timing

technology skills to use food preparation and cooking equipment

Required knowledge

characteristics of a range of simple dishes

basic cookery methods for simple dishes including

boiling

barbecuing

frying

deep

shallow

grilling

microwaving

reheating

roasting

presentation methods for different types of food

equipment used to produce simple dishes

essential features and functions

safe operational practices

storage of ingredients and simple dishes

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

prepare a variety of simple dishes within commercial time constraints to meet multiple and diverse customer requests

integrate knowledge of

preparation methods for simple dishes

essential features and functions of food preparation equipment

food safety practices

Context of and specific resources for assessment

Assessment must ensure use of

an operational food preparation area with the fixtures large and small equipment defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

Method of assessment

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

direct observation of the individual preparing and serving simple dishes

evaluation of the taste of food produced by the individual

written or oral questioning to assess knowledge of the product characteristics of a range of simple dishes equipment cookery methods and

appropriate environmental storage conditions

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHCCC Use food preparation equipment

SITHCCC Rethermalise chilled and frozen foods

Simple dishesmay include:

Food preparation may include:

Equipment may include:

Environmental conditions relates to appropriate: