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SITHCCC011 Use cookery skills effectively
- September 3, 2021
- Posted by: admin
- Category: Certificate III in Commercial Cookery
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Unit application and prerequisites
| UNIT CODE | SITHCCC023 |
| UNIT TITLE | Use cookery skills effectively |
| 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: SITHCCC024 Work effectively as a cook, which applies to qualified cooks. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| PREREQUISITE UNIT | SITXFSA001 Use hygienic practices for food safety |
| COMPETENCY FIELD | Commercial Cookery and Catering |
| UNIT SECTOR | Hospitality |
Elements and performance criteria
| ELEMENTS | PERFORMANCE CRITERIA |
| Elements describe the essential outcomes | Performance criteria describe the performance needed to demonstrate achievement of the element. |
| Organise and prepare for food service or production. | alculate ingredient quantities according to recipes and specifications. Prepare a job checklist for food preparation and service that is clear, complete and appropriate to situation. Follow instructions about menu requirements, workgroup and job roles. Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. Complete food organisation and preparation according to different workgroup, food production and service requirements. |
| Cook menu items for food service or production. | Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. Cook menu items according to menu type and service style, using appropriate cookery methods. Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships. Follow workplace safety and hygiene procedures according to organisational and legislative requirements. Maintain cleanliness and tidiness of the work environment. |
| Complete end of shift requirements. | Complete end of shift procedures according to organisational practices. Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback. |
| Deal effectively with issues, problems and conflict in the kitchen. | Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships. Identify issues, problems and conflict encountered in the workplace. Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person. |
Foundation skills
| 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. |
| Oral communication skills to: | |
| Numeracy skills to: | measure familiar 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. |
| Initiative and enterprise skills to: | |
| Teamwork skills to: | work cooperatively with others to support timely and quality food servicework safely in the kitchen, supporting a safe environment for self and others. |
| Planning and organising skills to: | |
| Self-management skills to: | respond to multiple demands simultaneously to support live service and production perioddeal 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. |
| RANGE OF CONDITIONS | |
| Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.Range is restricted to essential operating conditions and any other variables essential to the work environment. | |
| Food organisation and preparation must include: | cleaning and preparing vegetables and other ingredientspreparing and portioning food types, ingredients and dishesselecting and using service-ware and equipment. |
| End of shift procedures must include: | cleaning procedures post-shift debrief or handoverpreparing work area for the next food service or production periodrestockingstoring food itemsupdating stock inventory. |
| UNIT MAPPING INFORMATION | No equivalent unit. |
| LINKS | Companion Volume Implementation Guide |
| TITLE | Assessment Requirements for SITHCCC023 Use cookery skills effectively |
| 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 and serve menu items to industry and organisational quality standards for a minimum of twelve complete service periods (shifts) that cover a combination of: breakfast dinner lunch special function multi-task and 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 during the above service periods work professionally undertaking tasks according to team responsibilities and organisational requirements prepare dishes appropriate to each of the above service periods within the typical workplace time constraints of a busy commercial kitchen. |
Knowledge evidence
| KNOWLEDGE EVIDENCE | Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms commonly used in the industry and organisation characteristics of different foods from all main food categories prepared in the organisation features and interpretation of standard recipes basic principles and methods of cookery established roles and responsibilities in food preparation and production processes organisational procedures for: planning, preparing and storing food end of shift 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
| 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 commercial: blenders and food mills food processor planetary mixers commercial grade work benches (1.5 m/person) commercial ovens with trays (one per two persons) commercial refrigeration facilities: cool room freezer fridge 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 microwave lifting and transporting equipment recording systems salamander or other form of griller (one per four persons) storage facilities: shelving trays slicing machine 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: bread knives butcher and boning knives chef knives carving knives large serrated cake knives palette knives filleting knives utility knives measurers: metric calibrated measuring jugs measuring spoons portion control scoops meat mallet moulds and forms mouli oven mitts pans and pots for small and large production: stainless steel, cast iron, iron and non-stick fry pans stainless stock pots piping bags and attachments poachers scoops, skimmers and spiders service-ware: platters, dishes and bowls cutlery and serving utensils 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 salad spinner scales sets of stainless steel bowls 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 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 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 Guide |