Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC034 Mapping and Delivery Guide
Work effectively in a commercial kitchen

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SITHCCC034 - Work effectively in a commercial kitchen
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.This unit underpins the more advanced integrated unit: SITHCCC043 Work effectively as a cook, which applies to qualified cooks.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

all materials and equipment, fixtures large and small that are required to operate a commercial kitchen

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and soap for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists and standard recipes

guidelines relating to food disposal, storage and presentation requirements

food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable and non-perishable food supplies for commercial cookery or catering operations.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
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
Elements of Competency Performance Criteria              
Element: Organise and prepare for food service or production.
  • Calculate ingredient quantities according to recipes and specifications.
  • Follow mise en place list for food preparation and service.
  • Follow instructions about menu requirements, workgroup and job roles.
  • Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.
  • Complete food organisation and preparationaccording to different workgroup, food production and service requirements.
       
Element: Cook menu items for food service or production.
  • Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
  • Cook menu items according to menu type and service style, using appropriate cookery methods.
  • Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.
  • Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
  • Maintain cleanliness and tidiness of the work environment.
       
Element: Complete end of shift requirements.
  • Complete end of shift procedures according to organisational practices.
  • Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.
  • Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.
       
Element: Deal effectively with conflict in the kitchen.
  • Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.
  • Identify conflict encountered in the workplace.
  • Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Organise and prepare for food service or production.

1.1. Calculate ingredient quantities according to recipes and specifications.

1.2. Follow mise en place list for food preparation and service.

1.3. Follow instructions about menu requirements, workgroup and job roles.

1.4. Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.

1.5. Complete food organisation and preparationaccording to different workgroup, food production and service requirements.

2. Cook menu items for food service or production.

2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2. Cook menu items according to menu type and service style, using appropriate cookery methods.

2.3. Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.

2.4. Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.5. Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1. Complete end of shift procedures according to organisational practices.

3.2. Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.

3.3. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.

4. Deal effectively with conflict in the kitchen.

4.1. Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.

4.2. Identify conflict encountered in the workplace.

4.3. Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of 12 complete service periods in a commercial kitchen that cover a combination of:

breakfast

dinner

lunch

during the above service periods:

integrate technical and other skills to respond to multiple demands simultaneously

respond to special customer requests

perform designated kitchen roles as part of a team to achieve production requirements

work professionally, undertaking tasks according to team responsibilities and organisational requirements

prepare, plate and present dishes as directed within the typical workplace time constraints of a commercial kitchen.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms commonly used in the industry

characteristics of different foods from all main food categories

features and interpretation of standard recipes

basic principles and methods of cookery

established roles and responsibilities in food preparation and production processes

strategies for dealing with conflict in the workplace:

identifying

reporting

seeking assistance

organisational procedures for:

planning, preparing and storing food

end of shift:

cleaning procedures

post-shift debrief or handover

preparing work area for the next food service or production period

restocking

storing food items

updating stock inventory

workplace safety and hygiene

essential principles and practices related to:

food safety and hygiene

kitchen safety and cleanliness

safe operational practices using essential functions and features of equipment in use.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Organise and prepare for food service or production.

1.1. Calculate ingredient quantities according to recipes and specifications.

1.2. Follow mise en place list for food preparation and service.

1.3. Follow instructions about menu requirements, workgroup and job roles.

1.4. Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.

1.5. Complete food organisation and preparationaccording to different workgroup, food production and service requirements.

2. Cook menu items for food service or production.

2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2. Cook menu items according to menu type and service style, using appropriate cookery methods.

2.3. Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.

2.4. Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.5. Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1. Complete end of shift procedures according to organisational practices.

3.2. Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.

3.3. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.

4. Deal effectively with conflict in the kitchen.

4.1. Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.

4.2. Identify conflict encountered in the workplace.

4.3. Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Calculate ingredient quantities according to recipes and specifications. 
Follow mise en place list for food preparation and service. 
Follow instructions about menu requirements, workgroup and job roles. 
Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. 
Complete food organisation and preparationaccording to different workgroup, food production and service requirements. 
Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. 
Cook menu items according to menu type and service style, using appropriate cookery methods. 
Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships. 
Follow workplace safety and hygiene procedures according to organisational and legislative requirements. 
Maintain cleanliness and tidiness of the work environment. 
Complete end of shift procedures according to organisational practices. 
Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures. 
Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback. 
Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships. 
Identify conflict encountered in the workplace. 
Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person. 

Forms

Assessment Cover Sheet

SITHCCC034 - Work effectively in a commercial kitchen
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC034 - Work effectively in a commercial kitchen

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: