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.
Elements and Performance Criteria
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 preparation |
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 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:
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
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 production instructions, task sheets in work schedules, and standard recipes. |
Writing skills to: | write a list of tasks to be completed as part of the food production process. |
Numeracy skills to: | measure quantities of ingredients using simple measuring instruments. |
Learning skills to: | identify organisational requirements that apply to own and workplace safety, productivity and hygiene procedures. |
Problem-solving skills to: | respond to problems in the preparation and cooking process. |
Teamwork skills to: | work cooperatively with others to support timely and quality food service work safely in the kitchen, supporting a safe environment for self and others. |
Self-management skills to: | respond to multiple demands simultaneously to support live service and production period deal with pressure of work and kitchen conditions. |
Technology skills to: | use a range of commercial kitchen equipment when preparing different menu types based on standard recipes. |
Sectors
Hospitality
Competency Field
Commercial Cookery and Catering