Unit of competency Outline

Date retreived
22/07/2026 4:20 AM AWST

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Coordinate cooking operations

Coordinate cooking operations

Unit of competency
National Code
SITHKOP403
State Code
WF674
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
60
Description
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.
Notes
Elements and Performance Criteria
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.
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:
customer requirements
deadlines
meal quantities required
menu items
organisational standards
portion control
special customer requests
special dietary requirements
standard recipes
timeframe
type of food to be prepared.
Food production processes may involve:
bulking cooking
cookchill for extended life
cookchill for five day shelf life
cookfreeze
fresh cook.
Food production may be for:
any type of cuisine and food service style:
à la carte
buffet
set menu
table d’hôte
Asian cookery
bulk cooking operations
events
festivals
functions
patisserie products.
Food production personnel may include:
catering assistants
chefs de partie
commis chefs
cooks
pastry chefs.
Food production period may be:
cooking for a single service period
cooking for multiple service periods:
daily
weekly
monthly.
Order or purchase of stock may involve:
ordering direct from suppliers
ordering through central stock ordering system
personally purchasing food supplies through an inspection and quality selection process
transferring stocks from central storage to food production storage area.
Check may involve:
customer feedback
feedback from kitchen staff
formal audits against organisational standards
taste tests
visual inspection of presentation.
Consistent quality may involve:
appearance and eye appeal
colour
consistency
moisture content
mouth feel and eating properties
plate presentation
portion size
shape
taste
texture
use of designated:
decorations
garnishes
sauces.
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:
supervise food production processes and monitor the quality of kitchen outputs for multiple food production periods
coordinate cooking operations for a diversity of food production processes which must include two of the following categories:
bulking cooking
cookchill for extended life
cookchill for five day shelf life
cookfreeze
fresh cook
integrate knowledge of:
details of food production processes
menus and recipes for different food items
indicators of quality food products
types of food production systems and uses
coordinate cooking operations within commercial time constraints.
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; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
industryrealistic ratios of food production staff to the individual who is coordinating them throughout food production periods
standard recipes, menus, mis en place plans, work flow schedules and food preparation lists
a variety of commercial ingredients for food production.
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 coordinating cooking operations during a number of service periods
exercises that allow the individual to develop documents tailored for different food production requirements:
kitchen workflow schedules
mise en place plans
food preparation lists
exercises that allow the individual to calculate and order required food supplies for different food production requirements:
à la carte
buffet
bulk cooking operations
set menu
problem-solving exercises that allow the individual to respond to breakdowns in kitchen workflow and deficiencies in the quality of food
written or oral questioning to assess knowledge of:
food production processes
menus and recipes for different food items
indicators of quality food products
types of food production systems and uses
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:
SITXFSA401 Develop and implement a food safety program
SITXINV301 Purchase goods
SITXINV401 Control stock.
Replaced By
State Code National Code Title Type
AWR40 SITHKOP005 Coordinate cooking operations Unit of competency