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Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Organise and prepare for food service or production. | 1.1 Calculate commodity quantities according to recipes and specifications. 1.2 Prepare a jobs checklist for food that is clear, complete and appropriate to the situation. 1.3 Follow instructions about menu requirements and job roles. 1.4 Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other eam members. 1.5 Complete food organisation and preparation according to different food production and service requirements. |
2. Cook menu items for food service or production. | 2.1 Select and use appropriate commercial equipment to produce menu items. 2.2 Cook menu items according to menu type and service style, using appropriate cookery methods. 2.3 Work cooperatively as part of a kitchen team. 2.4 Follow workplace safety and hygiene procedures according to organisation and legislative requirements. 2.5 Maintain cleanliness and tidiness of the work environment. |
3. Complete end of shift requirements. | 3.1 Complete end of shift procedures according to organisational practices. 3.2 Store food items appropriately to minimise food spoilage, contamination and wastage, and label them according to organisational procedures. 3.3 Participate in post shift debrief or handover. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
- communication and teamwork skills to work cooperatively with others
- literacy skills to read menus, recipes and task sheets
- planning and organising skills to work in a logical and planned way
- problem-solving skills to:
- respond to problems in the cooking process
- deal with pressure of work and kitchen conditions
- numeracy skills to weigh and measure ingredients
- self-management skills to:
- work safely in the kitchen
- deal with pressure of work and kitchen conditions
- technology skills to use kitchen equipment.
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Required knowledge |
- culinary terms commonly used in the industry and organisation
- characteristics of different foods from all main food categories prepared in the organisation
- features of standard recipes
- procedures for organising and preparing food
- basic principles and methods of cookery
- features and functions of commercial kitchen equipment
- principles and practices of planning and organising work
- principles and practices related to food safety
- principles and practices related to kitchen safety.
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