Assessment Requirements for SITHCCC034 Work effectively in a commercial kitchen

Release: 1

Assessment Requirements for SITHCCC034 Work effectively in a commercial kitchen

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:

safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of 12 complete service periods in a commercial kitchen that cover a combination of:

breakfast

dinner

lunch

during the above service periods:

integrate technical and other skills to respond to multiple demands simultaneously

respond to special customer requests

perform designated kitchen roles as part of a team to achieve production requirements

work professionally, undertaking tasks according to team responsibilities and organisational requirements

prepare, plate and present dishes as directed within the typical workplace time constraints of a commercial kitchen.

Knowledge Evidence

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

culinary terms commonly used in the industry

characteristics of different foods from all main food categories

features and interpretation of standard recipes

basic principles and methods of cookery

established roles and responsibilities in food preparation and production processes

strategies for dealing with conflict in the workplace:

identifying

reporting

seeking assistance

organisational procedures for:

planning, preparing and storing food

end of shift:

cleaning procedures

post-shift debrief or handover

preparing work area for the next food service or production period

restocking

storing food items

updating stock inventory

workplace safety and hygiene

essential principles and practices related to:

food safety and hygiene

kitchen safety and cleanliness

safe operational practices using essential functions and features of equipment in use.

Assessment Conditions

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

an industry workplace; or

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

Assessment must ensure access to:

all materials and equipment, fixtures large and small that are required to operate a commercial kitchen

cleaning materials and equipment:

cleaning cloths

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

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and soap for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

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

mise en place lists and standard recipes

guidelines relating to food disposal, storage and presentation requirements

food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable and non-perishable food supplies for commercial cookery or catering operations.

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

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or

hold a trade certificate as a cook or chef or equivalent; 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