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Unit of competency details

FBPOPR3017 - Prepare food products using basic cooking methods (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBPOPR3002 - Prepare food products using basic cooking methodsPrerequisite removed. Minor changes to Performance Criteria to clarify task. Foundation Skills refined. Performance Evidence clarified. Minor changes to Knowledge Evidence and Assessment Conditions 08/Sep/2021

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 09/Sep/2021

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

Qualifications that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 09/Sep/2021 
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Unit of competency

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to prepare food products using basic cooking methods.

This unit applies to individuals who can work independently and who take responsibility for preparing food products using basic cooking methods in a food processing environment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select and handle cooking tools and equipment

1.1 Prepare work area for operations, and confirm hygiene standards

1.2 Wear appropriate personal protective clothing and ensure correct fit

1.3 Identify, handle and store cooking utensils required for work according to workplace procedures

1.4 Identify and prepare equipment and machinery required for cooking operation according to workplace procedures

1.5 Identify and implement maintenance requirements for knives and other utensils

1.6 Implement food safety requirements at all times when handling and using cooking utensils and equipment

2. Prepare ingredients

2.1 Examine recipe and identify required ingredients

2.2 Determine sequence for preparation

2.3 Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques

2.4 Prepare and assemble ingredients according to recipe requirements

2.5 Store ingredients according to workplace procedures

3. Use basic cooking methods

3.1 Identify the range of basic cooking methods and their effect on quality, taste and nutritional value

3.2 Identify cooking methods required by recipe, and determine sequence

3.3 Apply cooking method to achieve quality standards for food item

3.4 Identify and address typical problems as they arise

3.5 Use cooking utensils and equipment according to manufacturer instructions

3.6 Apply waste minimisation and environmental considerations during cooking process

3.7 Clean cooking area, utensils and equipment, and store according to workplace standards

4. Finish product

4.1 Transfer cooked ingredients for further processing

4.2 Assemble final product and present or pack according to recipe or operating requirements

4.3 Record product details to ensure traceability

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading
  • Read cooking instructions from recipe books
  • Read and interpret hygiene and food safety requirements from food safety program information

Writing

  • Record processing information using digital and/or paper-based formats

Oral communication
  • Use common terminology used in cooking

Numeracy
  • Scale recipes up and down
  • Determine preparation and cooking times from packaging and recipes
  • Measure quantities of ingredients using weight (mg, g, kg) and volume (ml, L)
  • Control temperatures (° C)

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBPOPR3017 Prepare food products using basic cooking methods

FBPOPR3002 Prepare food products using basic cooking methods

Prerequisite removed

Minor changes to Performance Criteria to clarify task

Foundation Skills refined

Performance Evidence clarified

Minor changes to Knowledge Evidence and Assessment Conditions

Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared two different batches of food products using two different basic cooking methods, including:

  • applying safe work procedures
  • following food safety procedures
  • identifying cooking problems and taking corrective action, including reporting abnormalities or problems, repeating processes and/or making required adjustments.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • uses and characteristics of basic food ingredients
  • major food groups and classifications
  • range of ingredients typically used in the workplace, and their characteristics and effect on food quality and taste
  • basic cooking methods and their effect on quality, taste and nutritional value
  • Food Standards Code relevant to product and workplace
  • good manufacturing practices (GMP) relevant to work task
  • inspection or test points (control points) in the process and the related procedures and recording requirements
  • contamination/cross-contamination and food safety risks associated with the process, and related control measures
  • common causes of variation for cooking process, and corrective action required
  • health and safety hazards and controls, including limitations of protective clothing and equipment relevant to the work process
  • maintenance requirements for knives and other utensils
  • waste minimisation and environmental considerations related to preparing food products using basic cooking methods
  • cleaning and sanitisation procedures required for the production equipment and work area
  • recording procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • a food processing workplace or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • personal protective clothing and equipment
  • ingredients, utensils and equipment to be used for preparation and cooking of food products
  • recipes
  • cleaning materials and equipment
  • specifications:
  • work procedures, including advice on safe work practices, food safety, quality and environmental requirements
  • information on equipment capacity and operating parameters
  • production schedule/batch specifications, control points and processing parameters
  • recording requirements and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

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