Elements and Performance Criteria

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:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements.
Equipment may include:
barbecues
charcoal grills
cooking ranges
cutting, chopping and slicing implements
food processors
knives
microwaves
mincers
roasting drums
sharpening steels and stones
steamers
strainers
ovens
utensils
woks.

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:
follow standard recipes for dishes that together use all of the following ingredients:
dairy products
dry goods
eggs
fruit
general food items
meat that is culturally appropriate
poultry
rice and farinaceous items
seafood
vegetables
use a range of cookery methods to prepare dishes including:
baking
barbecuing
boiling
braising
deep-frying
grilling
oil and water blanching
roasting
shallow frying
steaming
stewing
stir-frying
produce food for multiple customers within commercial time constraints
integrate knowledge of:
major food types, culinary terminology and equipment as they relate to the required methods of cookery
features, functions and safe use of food preparation equipment
food safety practices for handling and storing different food types.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment
Guidelines, including items for all defined cookery methods; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers food preparation lists and standard recipes a variety of commercial ingredients.
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:
direct observation of the individual cooking dishes
evaluation of the taste and visual appeal of dishes prepared by the individual
use of projects that allow assessment of the individual’s ability to produce a variety of dishes for different occasions
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for dishesequipment and cookery methods
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
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:
SITHCCC207 Use cookery skills effectively.