Application
This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods.
The unit applies to operational personnel in kitchens and catering facilities who require some cooking and food preparation skills, but who are not qualified cooks. It may apply to a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias or to organisations where catering forms only a small part of the business operation. Dishes prepared are simple in nature, and may include fast food, takeaway food and items that have been prepared off site and need re-thermalising.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare for service. | 1.1.Review menu or product list and recipes to determine preparation requirements for simple dishes. 1.2.Check quantities and quality of food items and restock where necessary. 1.3.Complete food preparation prior to service. |
2. Prepare food. | 2.1.Select and use equipment safely and hygienically according to manufacturer instructions. 2.2.Use appropriate cookery methods for dishes. 2.3.Re-heat pre-prepared foods at correct temperature for required length of time. 2.4.Prepare dishes with appropriate speed and timing. 2.5.Use portion control to maximise profitability and minimise waste. |
3. Present and store food in clean work area. | 3.1.Present food according to organisational guidelines. 3.2.Display food in appropriate environmental conditions. 3.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
prepare six different simple dishes selecting one from each of the following categories of simple fresh and cooked dishes:
baked/roasted
deep-fried items
pasta and noodles
poached eggs
salads
sandwiches
use each of the following applications at least once when preparing above simple dishes:
cleaning, peeling and slicing raw food
batters
coatings
garnishes
marinades
use at least six different cookery methods from the following list when preparing above simple dishes:
baking
boiling
braising
deep and shallow frying
grilling
poaching
pressure cooking
steaming
handle and prepare pre-prepared items requiring:
reconstituting
thawing
re-thermalising
prepare each of the above simple dishes:
within commercial time constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling, storing, preparing and serving different food types
responding to special customer requests
present simple prepared and pre-prepared food in line with organisational display and food safety requirements.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
characteristics of the simple dishes described in the performance evidence
basic cookery methods for simple dishes described in the performance evidence
methods for presenting types of food described in the performance evidence
food safety practices for preparing and storing ingredients and simple dishes:
appropriate environmental conditions to ensure food safety
correct processes for re-heating pre-prepared foods
appropriate methods to optimise shelf life
safe operational practices using essential functions and features of equipment used to prepare simple dishes.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial grade work benches (1.5 m/person)
commercial ovens with trays (one per two persons)
designated area for dry goods and perishables
double sink
gas, electric or induction stove tops (two burners per person)
food processors and mixers
fryers with baskets
grill
hotplate or griddle
microwave
refrigeration unit with shelving
salamanders
slicing machine
small equipment:
assorted pots and pans
blenders
containers for hot and cold food
crockery
cutlery
cutting boards
food handler gloves
knife sharpening equipment
sharpening steels and stones
knives:
bread
chef
palette
utility
oven mitts
receptacles for presentation and display purposes
scales
scoops, skimmers and spiders
small utensils:
peelers, corers and slicers
tongs and serving utensils
thermometers
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 antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
mise en place lists and standard recipes
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
variety of commercial ingredients used to prepare the dishes specified in the performance evidence
industry-realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | read and interpret product information and organisational procedures regarding food preparation, display and storage requirements. |
Writing skills to: | prepare food item restocking 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. |
Technology skills to: | use food preparation and cooking equipment. |
Range Statement
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. | |
Simple dishes must include: | dishes prepared off site and re-thermalised dishes containing a small number of ingredients dishes that require singular or limited cooking and preparation techniques. |
Environmental conditions must ensure appropriate: | atmosphere humidity light packaging temperature use of containers ventilation. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering