Application
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include 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 work with very little independence and under close supervision and guidance of more senior chefs. 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. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Weigh and measure ingredients and create portions according to recipe. 3.2.Prepare, cut and portion ingredients according to recipe and cooking style. 3.3.Minimise waste to maximise profitability of food items prepared. |
4. Cook dishes. | 4.1.Select and use cookery methods for dishes following standard recipes. 4.2.Complete cooking process in a logical, planned and safe manner. 4.3.Identify problems with the cooking process and take corrective action. 4.4.Work cooperatively with colleagues to ensure timely preparation of dishes. |
5. Present and store dishes. | 5.1.Present dishes on appropriate service-ware. 5.2.Add garnishes and accompaniments according to standard recipes. 5.3.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:
follow standard recipes for dishes that demonstrate use of each of the following major food types:
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
demonstrate food safety practices for handling and storing each of the major food types
use each of the following cookery methods and complete mise en place activities when preparing the above dishes:
baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying (pan-fry, sauté or stir-fry)
steaming
stewing
microwaving
prepare the above dishes for at least six different customers:
within commercial time constraints and deadlines
reflecting required quantities to be produced
demonstrating portion control procedures
responding to special customer requests and dietary requirements.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
major food types and their characteristics:
dairy products
dry goods
frozen goods
fruit
general food items:
batters
coatings
condiments and flavourings
garnishes
oils
sauces
meat
poultry
seafood
vegetables
how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence
meaning and role of mise en place in the process of preparing, cooking and presenting food
essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence
contents of stock date codes and rotation labels
safe operational practices using essential functions and features of equipment used in the above cookery methods.
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 and trays (one per two persons)
commercial refrigeration facilities:
cool room and/or fridge
freezer
designated storage areas for dry goods and perishables
double sink
gas, electric or induction stove tops (two burners per person)
commercial:
blenders and food mills
planetary mixers
deep-fryer
hot plate or griddle
lifting and transporting equipment
microwave
salamander or other form of griller (one per four persons)
small equipment:
baking sheets and trays
colander
containers for hot and cold food
cutting boards
food handler gloves
graters
juicers
knife sharpening equipment
sharpening steels and stones
knives:
bread knives
carving knives
filleting knives
palette knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
mortar and pestle
mouli
oven mitts
pots and pans
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
salad spinner
scoops, skimmers and spiders
scales
slicing machine
stainless steel bowls
small utensils:
flour and drum sieves
peelers, corers and slicers
strainers and chinois
scrapers
spatulas
pastry brush
tongs and serving utensils
whisks:
fine stainless steel wire
coarse stainless steel wire
steamers
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
wooden spoons
temperature probes
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, menus and standard recipes
ordering and docketing paperwork
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
temperature recording charts
work flow schedules
cleaning schedules
diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as 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; and:
have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
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: | locate information in menus and standard recipes in order to determine food preparation requirements. |
Oral communication skills to: | listen and respond to colleagues’ specific enquiries or problems. |
Numeracy skills to: | calculate the number of portions determine cooking times and temperatures. |
Teamwork skills to: | ensure that individual contributions to the plating of a dish supports timely and quality food service. |
Self-management skills to: | apply safety procedures when working in the kitchen deal with pressure of work and kitchen conditions. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering