Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Unit Code |
Unit Title |
SITHCCC027 |
Prepare dishes using basic methods of cookery |
SITXFSA005 |
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. |
1. Organise and prepare for food service or production. |
1.1. Determine and calculate ingredient quantities to meet organisational requirements for quality and style according to recipes and specifications. 1.2. Complete mise en place lists that are clear, complete and appropriate to the situation. 1.3. Liaise with other team members about menu requirements, workgroup and job roles. 1.4. Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. 1.5. Complete food organisation and preparation according to different workgroup, food production and service requirements. |
2. Cook and present menu items for food service or production. |
2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. 2.2. Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required. 2.3. Adjust menu items and ingredients to meet special requests or dietary requirements of customers. 2.4. Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. 2.5. Work supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships. 2.6. Follow workplace safety and hygiene procedures according to organisational and legislative requirements. 2.7. Maintain cleanliness and tidiness of the work environment. |
3. Complete end of shift requirements. |
3.1. Complete end of shift pack down according to organisational procedures. 3.2. Store food items appropriately to minimise food spoilage, contamination and waste. 3.3. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback. |
4. Deal effectively with issues, problems and conflict in the kitchen. |
4.1. Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships. 4.2. Identify issues, problems and conflict encountered in the workplace. 4.3. 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 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: |
|
Writing skills to: |
|
Oral communication skills to: |
|
Numeracy skills to: |
|
Problem-solving skills to: |
|
Teamwork skills to: |
|
Planning and organising skills to: |
|
Self-management skills to: |
|
Unit Mapping Information
Supersedes and is not equivalent to SITHCCC020 Work effectively as a cook.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694