Modification History

Not applicable.

Performance Evidence

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, cook and present menu items for a minimum of 48 complete food service periods that cover:
breakfast
dinner
lunch
special function
prepare, cook and present items for at least three of the following different menu styles:
à la carte
set menu
table d’hôte
buffet
cyclical
prepare, cook and serve items from the following food types that meet quality requirements:
appetisers and salads
fish and shellfish
hot and cold desserts
meat, poultry and game
pastries, cakes and yeast goods
stocks, sauces and soups
vegetables, fruit, eggs and farinaceous products
multi-task and integrate technical and other skills to respond to multiple demands simultaneously
work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
respond to special customer requests and dietary requirements
prepare dishes for customers within the typical time constraints of a busy commercial kitchen.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

basic principles and methods of cookery
culinary terms commonly used in the industry and organisation
characteristics of foods from all main food categories served in the organisation
features of standard recipes
organisational procedures for:
planning, preparing and storing food
workplace safety and hygiene
end of shift
essential principles and practices related to:
planning and organising work
food safety and hygiene
kitchen safety and cleanliness
varying requirements of different food service periods and menu types
safe operational practices using essential functions and features of commercial kitchen equipment in use.

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:
bain marie or hot box
commercial:
blenders and food mills
food processors
planetary mixers
commercial dishwasher
commercial grade work benches (1.5 m/person)
commercial ovens with trays (one per two persons)
commercial refrigeration facilities:
cool room
freezer
fridge
computers, printers and stock control software systems currently used by the hospitality industry
electronic equipment used for stock control
deep-fryer
designated storage areas for dry goods and perishables
double sink
gas, electric or induction stove tops (two burners per person)
hot plate or griddle
lifting and transporting equipment
recording systems
salamander or other form of griller (one per four persons)
storage facilities:
shelving
trays
slicer
steamers
small equipment:
baking sheets and trays
beaters
containers for hot and cold food
cutting boards
food handler gloves
graters
juicers
knife sharpening equipment
sharpening steels and stones
knives and cleavers:
butcher and boning knives
bread knives
carving knives
chef knives
filleting knives
large serrated cake knives
palette knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
mortar and pestle
moulds and forms
mouli
oven mitts
piping bags and attachments
poachers
range of pans and pots for small and large production:
fry pans: stainless steel, cast iron, iron and non-stick
stock pots
salad spinner
scales
scoops, skimmers and spiders
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
sets of 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
serving spoons
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
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes, and recipes for special dietary requirements
ordering and docketing paperwork
food safety plans
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
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.

Links

Companion Volume implementation guides are found in VETNet – https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694