Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFS203C Mapping and Delivery Guide
Apply cook-freeze processes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | HLTFS203C - Apply cook-freeze processes |
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Description | This unit of competency describes the skills and knowledge required for the planned process of food preparation - cooking, freezing, storing, thawing and re-heating food to ensure microbiological safety and palatability | ||
Employability Skills | This unit contains Employability Skills | ||
Learning Outcomes and Application | This competency unit may be adapted to suit enterprise-specific production processes, for example a food production kitchen may not freeze food and its scope of operation may involve receiving pre-cooked and frozen food for storage, preparation, plating and distributionWork is usually performed within a prescribed range of functions involving known routines and procedures | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Pre-requisite unitThis unit must be assessed after successful achievement of pre-requisite:HLTFS207C Follow basic food safety practices | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Ensure goods are received and stored in accordance with appropriate food hygiene and health standards |
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Element: Prepare and cook food to meet industry safety standards |
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Element: Freeze cooked food |
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Element: Store frozen food |
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Element: Prepare frozen food for reheating |
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Element: Reheat food product |
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Element: Serve re-heated food |
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