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. Select ingredients.
1.1 Confirm food production requirements from food preparation list and standard recipes.
1.2 Calculate ingredient amounts according to requirements.
1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
2.1 Select equipment of correct type and size.
2.2 Safely assemble and ensure cleanliness of equipment before use.
2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Assemble and prepare ingredients.
3.1 Weigh and measure ingredients and create portions according to recipe.
3.2 Prepare, cut and portion ingredients according to recipe and cooking style.
3.3 Minimise waste and store reusable by-products.
4. Cook dishes.
4.1 Use cookery methods for dishes following standard recipes.
4.2 Complete cooking process in a logical and safe manner.
4.3 Identify problems with the cooking process and take corrective action.
4.4 Work cooperatively with colleagues to ensure timely preparation of dishes.
4.5 Present dishes according to recipe.