certificateIVcommericalcookery

SITHKOP005 Coordinate cooking operations (A minimum of 12 complete service periods) Instructions This log shall be used to document the coordination of cooking operations during full-service periods. The 12 service instances must include at least 2 of the following food production processes: bulk cooking cook-chill for extended life cook-chill for five-day shelf life cook freeze […]

Are you a foodie? Do you like to cook for others? Do you like to experiment with food? Have you thought about making a career in the hospitality industry? Overseas students are interested in commercial cooking because of Australia’s contemporary restaurant culture and professional culinary schools, where students learn from experts.Do you need cookery assignment […]

Guidance for certificate iv commercial cookery completion Our team always takes the best approach to assess the students in each steps are so that they can complete their cookery assignment successfully. We have carefully selected our team members that are experts in this field and their experience is valuable and attitude to help the students […]

General process of course completion If you wish to complete certificate IV commercial cookery assignment, certain basic guidelines can assist you.  Some guides that may help you:  As certificate IV commercial cookery is designed for providing students the degree which is required for them to become a chef, Chef de partie or Chef de cuisine, our commercial […]

Present by SITXCCS008 Develop and manage quality customer service practices Meeting agenda Purpose: This agenda is aimed at developing customer service. Employees understand how to serve both general customers and special customers. Listening to customer feedback to develop and improve services. Also, how to develop the potential of the employees in line with the style and […]

Unit Of competency Modification History Not applicable. Application This unit describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks. This unit applies to individuals working in health and direct client care contexts. The skills in this unit must be […]

Unit application and prerequisites UNIT CODE SITHCCC002 UNIT TITLE Prepare and present simple dishes APPLICATION This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of […]

Task: 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: 1. Demonstrate the use of predetermined health, safety and security procedures and safe work practices in work functions on at least three occasions 2. Demonstrate correct […]

Question: Assessment Task 1: Prepare a questionnaire and guidance document Overview In this task you are required to develop a questionnaire to identify the reasons causing issues, problems and conflicts in the kitchen and to seek suggestions on how to address these. You are then to prepare a brief summary for staff on conflict resolution […]

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 […]