Application

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
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. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
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.

What You'll Learn

Assessment Requirements

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 serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
• breakfast
• dinner
• lunch
• during the above service periods, prepare, cook and present items for at least two of the following different menu styles:
• à la carte
• set menu
• buffet
• cyclical
• during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:
• appetisers and salads
• fish and shellfish
• hot and cold desserts
• meat, poultry and game
• stocks, sauces and soups
• vegetables, fruit, eggs and farinaceous products
• during the above service periods:
• 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, plate and present dishes within the typical time constraints of a 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
• characteristics of food from all main food categories
• features of standard recipes
• organisational procedures for:
• planning, preparing and storing food
• workplace safety and hygiene
• end of shift
• cleaning procedures
• post-shift debrief or handover
• preparations for the next food service period
• re-stocking
• storing food items
• strategies for conflict management
• 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 and hygienic 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; or
• a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
• fixtures and equipment used to facilitate preparation of dishes as specified in the performance evidence
• food safe gloves
• 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
• 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 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 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

• {'skill': 'Reading skills to:', 'description': 'select and apply the organisational procedures and strategies needed to perform work effectively; review customer special requests and dietary requirements and interpret required changes to food preparation lists and recipes.'}
• {'skill': 'Writing skills to:', 'description': 'record clear sequenced instructions for work schedules.'}
• {'skill': 'Oral communication skills to:', 'description': 'listen to colleague and customer comments, complaints and questions; respond to colleagues’ feedback, providing information and asking questions to clarify when further information is necessary.'}
• {'skill': 'Numeracy skills to:', 'description': 'measure quantities of ingredients using simple measuring instruments.'}
• {'skill': 'Problem-solving skills to:', 'description': 'evaluate dishes and make adjustments to ensure a quality product; anticipate and respond to kitchen operation challenges.'}
• {'skill': 'Teamwork skills to:', 'description': 'brief and debrief members of the kitchen team on new products and recipes; discuss process improvements and changes to food production and service requirements.'}
• {'skill': 'Planning and organising skills to:', 'description': 'prioritise, sequence, delegate and monitor tasks and processes.'}
• {'skill': 'Self-management skills to:', 'description': 'deal with pressure of work and kitchen conditions; coordinate own safe work across multiple tasks.'}

Prerequisite Units

• SITHCCC027
• SITXFSA005

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