Assessment Requirements for SITHCCC010 Re-thermalise chilled and frozen foods

Release: 1

Assessment Requirements for SITHCCC010 Re-thermalise chilled and frozen foods

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare and re-thermalise the following food items, including at least one chilled and one frozen item, to meet the following food service requirements:

entire meals

individual meals

bulk meals for external transportation

sous vide products

conduct temperature checks on the following food and ingredients:

cold

frozen

raw

reheated

produce meals containing re-thermalised food items for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following food safety procedures for thawing, re-thermalising and maintaining reheated food items

according to required methods and temperature specifications for thawing, re-thermalising and maintaining reheated food items

following procedures for portion control and food safety practices when re-thermalising chilled and frozen foods

responding to special customer requests and dietary requirements.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for pre-cooked food types commonly subject to chilling and freezing

contents of stock date codes and rotation labels

characteristics and uses of different pre-cooked food types subject to chilling and freezing:

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

quality indicators for re-thermalised food items

indicators of spoilage and contamination of chilled and frozen food items in storage

food safety procedures for preparing and serving bulk amounts of pre-cooked food:

thawing

transferring

re-thermalising

maintaining reheated food items

mise en place requirements for re-thermalising chilled and frozen foods

methods and temperature specifications for chilled and frozen food items:

thawing

re-thermalising

maintaining reheated food items to a safe core temperature

safe operational practices and essential functions and features of equipment used to re-thermalise chilled and frozen foods:

oven

steamer

microwave

bratt pan

grill

salamander

water bath.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

bain marie or hotbox

commercial grade work benches (1.5m/person)

commercial refrigeration facilities to ensure appropriate thawing of frozen food items:

cool room

refrigerator

double sink

storage facilities:

shelving

trays

small equipment:

containers for hot and cold food

food handler gloves

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

temperature probes

thermometers

tongs

commercial equipment to ensure appropriate reheating of pre-cooked food items:

combi ovens

grill or salamander

induction stove

kettle

microwave

steamer

water bath

cleaning materials and equipment:

antibacterial wipes

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpan and brooms

garbage bins and bags

hand towel dispenser and hand towels

mop and bucket

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels and oven mitts

organisational specifications:

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

equipment manufacturer instructions

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for commercial cookery or catering

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694