Elements and Performance Criteria

Element

Performance Criteria

1

Identify procedures to reduce wastage.

1.1

Identify appropriate procedures for reducing wastage during ordering, storage and processing of food.

1.2

Identify appropriate security measures to reduce loss.

2

Carry out cost control procedures.

2.1

Carry out portion control effectively using calibrated equipment where appropriate.

2.2

Follow recipes accurately to avoid wastage.

2.3

Order suitable quantities of stock to avoid over or under-ordering.

2.4

Rotate and document stock accurately.

2.5

Store food correctly and securely to minimise contamination, wastage, loss and theft.

3

Minimise waste.

3.1

Use reusable by-products of food preparation and cooking effectively where appropriate.

3.2

Use recyclable products and dispose of them in an environmentally appropriate way.

3.3

Dispose of non-recyclable products according to OHS requirements and relevant regulations, and in an environmentally appropriate way.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

preparation and cooking, stock control and storage procedures that assist waste minimisation and environmental sustainability

problem-solving skills to deal with options to minimise contamination and waste, increase yield and improve security

literacy skills to read recipes, menus, instructions and orders

numeracy skills to calculate costs of menu items, commodities, portioning and yield analysis.

The following knowledge must be assessed as part of this unit:

role of the kitchen as a profit centre within an overall business

links between hygiene, food safety, waste minimisation and environmental sustainability.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to use portion control, stock control and other waste reduction measures effectively

ability to use the food safety program effectively to minimise food contamination and spoilage

ability to minimise wastage and manage waste productively, including recycling systems

production of portion-controlled menu items.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped commercial kitchen using authentic ingredients and food items, as defined in the Assessment Guidelines.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

evaluation of amount of products used by the candidate across a period of operation

review of reports prepared by the candidate detailing ways in which waste was minimised during a service period

written or oral questions to test knowledge of waste minimisation and control systems

review of stock control and portion control documentation prepared by the candidate

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Procedures for reducing wastage must include:

portion control

ordering to specifications

stock rotation

using appropriate equipment

appropriate storage

using standard recipe cards

following a food safety risk management program.

Reusable by-products may include:

meat and fish offcuts

bones and trimmings

vegetable peelings and offcuts.

Recyclable products may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

vegetable matter.