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SITHCCC020 Work Effectively as a Cook
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Instruction
- sithccc020 logbook shall be used to document full service periods.
- Each instance is to be recorded in the log book attached, clearly numbered and dated on at least 48 occasions.
- To record and cost menu items use the template “Standard Recipe Card”.
- To record workflow planning and communication use the template “Workflow”.
- Recipe and workflow templates may be copied as required to suit your needs and should be attached for each service period.
- When the student transfers to another workplace or completes the total number of required service instances, the declaration(s) at the end of the log book need to be completed by the workplace supervisor and the student.
- Students can arrange their own work placement provider, so long as the provider has all equipment and facilities to instruct, as specified in the log book under assessment conditions.
- Students are required to submit – A copy of the menu, roster and photos as evidence of their work placement along with the completed sithccc020 work effectively as a cook logbook.
Whilst some service periods may be repetitive in service and/or menu style you need to provide the following details:
- Standard recipe cards listing all ingredients and pricing for the number of recipes required (in an establishment this could include the recipes of the standard menu and specials as applicable plus recipes for buffets as produced and displayed for such an occasion). Include methods and a brief job checklist which describes tasks in a logical sequence, commonly considered good practice in industry (template “Workflow” and “Standard Recipe Card”).
- Liaison and communication with team members (template “Workflow”and Log book)
- List of required equipment for the menu items (template “Workflow”and Log book)
- Description of special dietary requests from customers (if you have no special requests from customers on any occasion, you need to include adjustments which would have to be made to your menu items for a number of dietary requirements for example Coeliac, Low Sodium etc.(Log book).
- List specific storage requirements to minimize spoilage and wastage (template “Workflow” and Log book).
- List specific WHS Considerations (template “Workflow”).
- Describe end of service procedures and key components of post service debrief (template “Workflow” and Log book).
- Obtain a signature of your supervisor in the workplace after each service completed (Log book).
SITHCCC020Work effectively as a cook – Mapping Guide
| Strategies to achieve Workplace Task | Reference |
| 1. Organise and prepare for food service or production. | |
| 1.1. Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications. | “Standard Recipe Card” |
| 1.2. Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation. | template “Workflow” |
| 1.3. Liaise with other team members about menu requirements and job roles. | template “Workflow” |
| 1.4. Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. | template “Workflow” |
| 1.5. Complete food organisation and preparation according to different food production and service requirements. | “Standard Recipe Card” Log book |
| 2. Cook and present menu items for food service or production. | |
| 2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. | Log book template “Workflow” |
| 2.2. Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required. | Log book template “Workflow” “Standard Recipe Card” |
| 2.3. Adjust menu items and ingredients to meet special requests ordietary requirements of customers. | Log book / Supervisor, Trainer |
| 2.4. Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. | Log book / Supervisor, Trainer |
| 2.5. Work cooperatively as part of a kitchen team and delegate tasks appropriately. | Log book / Supervisor, Trainer |
| 2.6. Follow workplace safety and hygiene procedures according to organisational and legislative requirements. | Log book template “Workflow” |
| 2.7. Maintain cleanliness and tidiness of the work environment. | Log book template “Workflow” |
| 3. Complete end of shift requirements. | |
| 3.1. Complete end of shift procedures according to organisational practices. | Log book template “Workflow” |
| 3.2. Store food items appropriately to minimise food spoilage, contamination and waste. | Log book template “Workflow” |
| 3.3. Participate in post-shift debrief or handover. | template “Workflow” |
PLEASE REFER TO APPENDIX 1 – STANDARD RECIPE CARD AND WORKFLOW TEMPLATE
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
- an industry workplace
- a simulated industry environment, such as 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
- miseen 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.
Related Link:- SITHCCC001 USE FOOD PREPARATION EQUIPMENT
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