Not applicable.

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, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:

breakfast

dinner

lunch

during the above service periods, prepare, cook and present items for at least two of the following different menu styles:

à la carte

set menu

buffet

cyclical

during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:

appetisers and salads

fish and shellfish

hot and cold desserts

meat, poultry and game

stocks, sauces and soups

vegetables, fruit, eggs and farinaceous products

during the above service periods:

multi-task and integrate technical and other skills to respond to multiple demands simultaneously

work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements

respond to special customer requests and dietary requirements

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

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

basic principles and methods of cookery

culinary terms commonly used in the industry

characteristics of food from all main food categories

features of standard recipes

organisational procedures for:

planning, preparing and storing food

workplace safety and hygiene

end of shift

cleaning procedures

post-shift debrief or handover

preparations for the next food service period

re-stocking

storing food items

strategies for conflict management

essential principles and practices related to:

planning and organising work

food safety and hygiene

kitchen safety and cleanliness

varying requirements of different food service periods and menu types

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

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:

fixtures and equipment used to facilitate preparation of dishes as specified in the performance evidence

food safe gloves

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

food safety plans

guidelines relating to food disposal, storage and presentation requirements

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 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.

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