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 rethermalise components of: 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 rethermalise bulk amounts of precooked food which has been chilled or frozen. It requires the ability to select, thaw, reheat, and present precooked food items according to food safety procedures and standards.
Application of the Unit
Foods may be entire meals or individual items. This unit applies to all hospitality and catering organisations which prepare and serve precooked food which has been chilled or frozen. This includes hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, fast food outlets, 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, fast food and other 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 frozen and chilled foods. |
1.1 Confirm food production requirements from food preparation list. 1.2 Identify and select chilled and frozen food items from storage according to stock rotation requirements and labelling. 1.3 Check precooked foods for spoilage or contamination prior to preparation. 1.4 Safely dispose of spoilt stock within scope of responsibility and report losses to supervisors. |
2. Prepare chilled and frozen food for reheating. |
2.1 Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards. 2.2 Space trays to permit air circulation. 2.3 Thaw product to 0–4 degrees Celsius within 24 hours. 2.4 Transfer food to the point of production and service, maintaining correct temperatures. |
3. Reheat precooked food items. |
3.1 Preheat oven to required temperature food safety procedures and standards. 3.2 Select and load cooking trays and containers appropriate for the oven type and loading procedures. 3.3 Space reheating trays and containers to allow air flow. 3.4 Use appropriate methods to reheat precooked food items according to cooking instructions, food safety procedures and standards. 3.5 Check and record food temperature according to food safety procedures and standards. 3.6 Clean thermometers between temperature checks of each food item. 3.7 Reheat fully frozen food only in emergency supply shortage circumstances. |
4. Maintain, portion, present and serve reheated food. |
4.1 Transfer reheated food safely to heated bain marie. 4.2 Maintain food temperature at 70 degrees Celsius. 4.3 Minimise warm holdings. 4.4 Evaluate the food items against quality indicators for rethermalised food and make adjustments before serving. 4.5 Portion food items to minimise waste and maximise yield and profitability of food. 4.6 Plate food items with accompaniments and garnishes appropriate for the food item. 4.7 Visually evaluate dishes and adjust presentation . 4.8 Serve or deliver food items at temperatures that comply with food safety procedures and standards. |
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: |
|
Foods may include: |
|
Appropriate methods to thaw frozen food items may include use of: |
|
Appropriate methods to reheat precooked food items include: |
|
Temperature checks are conducted on a range of foods, including: |
|
To adjust presentation may involve: |
|
Unit Sector(s)
Hospitality
Competency Field
Commercial Cookery and Catering