Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
New unit. Replaces cook-chill and cook-freeze components of: SITHCCC017A Organise bulk cooking operations, SITHCCC032A Apply cook-chill production processes and SITHCCC034A Apply cook-freeze production processes. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to safely produce bulk amounts of cook-chill and cook-freeze foods. It requires the ability to select, prepare and portion bulk ingredients and to use equipment and a range of cookery methods to cook, chill, freeze and store food.
Application of the Unit
Cook-chill and freeze foods may be entire meals or individual items. This unit applies to all hospitality and catering organisations which produce bulk amounts of precooked food which is chilled or frozen. It is then transferred to internal or external service outlets for rethermalisation.
These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, residential caterers, meals-on-wheels services in-flight and other transport caterers, event and function caterers.
It mainly applies to operational kitchen and catering personnel who work with very little independence and under close supervision. This includes catering assistants and cooks.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
|
SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
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. Select ingredients. |
1.1 Confirm food production requirements from food preparation list. 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. 1.4 Check perishable supplies for spoilage or contamination prior to preparation. |
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. Portion and prepare bulk ingredients. |
3.1 Sort and assemble bulk ingredients according to the sequencing of food production. 3.2 Weigh and measure wet and dry bulk ingredients according to the recipe and quantity of bulk food items required. 3.3 Minimise waste to maximise profitability of food items produced. |
4. Cook and portion bulk food items. |
4.1 Produce food using cookery methods to achieve desired product characteristics. 4.2 Follow standard recipes and make food quality adjustments within scope of responsibility. 4.3 Maintain optimum quality of food for cook-chill and freeze processes. 4.4 Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change. 4.5 Portion food items to minimise waste and maximise yield and profitability of food. |
5. Chill food and store under refrigeration. |
5.1 Use blast and water bath chilling methods to chill foods and meet time and temperature standards. 5.2 Maintain the quality of food throughout the chilling process. 5.3 Select appropriate containers for storage and label and code clearly. 5.4 Store food dynamically using first in–first out methods. 5.5 Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards. 5.6 Continually monitor storage temperatures to avoid food spoilage. |
6. Package, freeze and store cooked food. |
6.1 Select appropriate containers for freezer storage and label and code clearly. 6.2 Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards. 6.3 Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed. 6.4 Place food items in appropriate storage once the freezing cycle and labelling is complete. 6.5 Continually monitor freezer temperatures to avoid food spoilage. |
7. Transfer cook-chill and cook–freeze foods. |
7.1 Safely transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers. 7.2 Check and record temperature levels at despatch and receipt. 7.3 Protect food from dangerous temperatures during the transfer process. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
|
Required knowledge |
|
Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
|
Overview of assessment |
|
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
|
Context of and specific resources for assessment |
Assessment must ensure use of:
|
Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
|
Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
|
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
|
Food production requirements may include: |
|
Ingredients may include: |
|
Equipment includes: |
|
Foods may include: |
|
Cookery methods may include: |
|
Product characteristics include: |
|
Food quality adjustments may relate to: |
|
Appropriate storage may relate to use of appropriate: |
|
Unit Sector(s)
Hospitality
Competency Field
Commercial Cookery and Catering