Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHKOP403 Mapping and Delivery Guide
Coordinate cooking operations
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHKOP403 - Coordinate cooking operations |
---|---|---|---|
Description | This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food within commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for the food production period, supervise food production processes and monitor the quality of kitchen outputs. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk cooked foods.This unit applies to hospitality and catering organisations including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, inflight and other transport caterers, event and function caterers.It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
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 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Plan food production requirements. |
| |||||||
Element: Organise availability of supplies for food production period. |
| |||||||
Element: Coordinate kitchen operations. |
| |||||||
Element: Monitor the quality of kitchen outputs. |
|