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. Unit covers important function for catering managers and sous chefs and includes content previously covered in SITHCCC017A Organise bulk cooking operations, SITHCCC026A Establish and maintain quality control of food and SITHPAT012A Plan patisserie operations. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food within commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for the food production period, supervise food production processes and monitor the quality of kitchen outputs.
Application of the Unit
Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk cooked foods.
This unit applies to hospitality and catering organisations including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in-flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.
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. Plan food production requirements. |
1.1 Determine food production requirements . 1.2 Choose food production processes to ensure nutritional value, quality and structure of foods. 1.3 Select the appropriate in-house food production system to meet food production requirements. 1.4 Select and collate standard recipes for use of food production personnel. 1.5 Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements. 1.6 Develop food preparation lists for use of food production personnel . |
2. Organise availability of supplies for food production period. |
2.1 Calculate required food supplies for the food production period . 2.2 Check stores for availability and quantity of required stocks. 2.3 Order or purchase additional stock. |
3. Coordinate kitchen operations. |
3.1 Supervise food production processes to ensure food safety. 3.2 Oversee and adjust kitchen work flow to maximise teamwork and efficiency. 3.3 Control the production sequence of food items to enable smooth work flow and minimise delays. |
4. Monitor the quality of kitchen outputs. |
4.1 Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items. 4.2 Check that items match recipes and menu descriptions. 4.3 Ensure that food items are of consistent quality and meet organisational standards. 4.4 Conduct final check on food items before they are served, stored or despatched from the kitchen. 4.5 Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards. 4.6 Supervise the safe storage of food. |
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: |
|
Food production processes may involve: |
|
Food production may be for: |
|
Food production personnel may include: |
|
Food production period may be: |
|
Order or purchase of stock may involve: |
|
Check may involve: |
|
Consistent quality may involve: |
|
Unit Sector(s)
Hospitality
Competency Field
Kitchen Operations