Unit of competency Outline
Date retreived
22/07/2026 5:23 PM AWST
22/07/2026 5:23 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare food products using basic cooking methods
Prepare food products using basic cooking methods
Unit of competency
National Code
FDFOP3005A
FDFOP3005A
State Code
D4657
D4657
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110109 - Cookery
Original Release Date
04/08/2014
Nominal Hours
50
Description
This unit of competency covers the skills and knowledge required to prepare food products using basic cooking methods.
Notes
Elements and Performance Criteria
1. Select and handle cooking tools and equipment
- 1.1. Work area is prepared for operations and hygiene standards confirmed
- 1.2. Cooking utensils required for work are identified, handled and stored safely and according to workplace procedures
- 1.3. Equipment and machinery required for cooking operation is identified and prepared
- 1.4. Maintenance requirements for knives and other utensils are identified and implemented
- 1.5. Food safety requirements are implemented at all times when handling and using cooking utensils and equipment
2. Prepare ingredients
- 2.1. Major food group classifications are identified
- 2.2. Range of ingredients typically used in the workplace are identified, and their characteristics and effect on food quality and taste described
- 2.3. Recipe is examined and required ingredients identified
- 2.4. Sequence for preparation is determined
- 2.5. Ingredients are selected and quantity and quality confirmed using measuring or weighing devices or sensory analysis techniques
- 2.6. Ingredients are prepared and assembled according to recipe requirements
- 2.7. Ingredients are stored according to workplace procedures
3. Use basic cooking methods
- 3.1. Range of basic cooking methods are identified and their effect on quality, taste and nutritional value described
- 3.2. Cooking methods required by recipe are identified and sequence determined
- 3.3. Cooking method is applied to achieve quality standards for food item
- 3.4. Typical problems are identified and addressed
- 3.5. Cooking utensils and equipment is used according to manufacturer's instructions
- 3.6. Waste minimisation and environmental considerations are applied during cooking process
- 3.7. Cooking area, utensils and equipment are cleaned and stored according to workplace standards
4. Finish product
- 4.1. Cooked ingredients are transferred for further processing
- 4.2. Final product is assembled and presented or packed according to recipe or operating requirements
RANGE STATEMENT
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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice,
recipes
Food products
Food products may incorporate a range of ingredients, such as:
meat
dairy
grains
herbs and spices
flavourings
Utensils and equipment
Utensils and equipment may include:
ovens, microwaves and stoves
grills and griddles
deep-fryers and steamers
food processors
blenders, mixers and slicers
pans, pots and trays
knives
hand-held utensils
Basic cookery methods
Basic cookery methods must include:
boiling
poaching
steaming
stewing
braising
roasting
baking
grilling
shallow frying
deep-frying
stir-frying
pan-frying
Common cooking problems
Common cooking problems may relate to:
temperature
ingredient accuracy, quality and quantity
proportions and measurements
sequence of operations
timing
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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice,
recipes
Food products
Food products may incorporate a range of ingredients, such as:
meat
dairy
grains
herbs and spices
flavourings
Utensils and equipment
Utensils and equipment may include:
ovens, microwaves and stoves
grills and griddles
deep-fryers and steamers
food processors
blenders, mixers and slicers
pans, pots and trays
knives
hand-held utensils
Basic cookery methods
Basic cookery methods must include:
boiling
poaching
steaming
stewing
braising
roasting
baking
grilling
shallow frying
deep-frying
stir-frying
pan-frying
Common cooking problems
Common cooking problems may relate to:
temperature
ingredient accuracy, quality and quantity
proportions and measurements
sequence of operations
timing
EVIDENCE GUIDE
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
prepare and use utensils and equipment safely and according to work procedures
identify major food groups and uses and effects of ingredients used in food products
prepare food products using basic cookery methods on more than one occasion
identify and address common cooking problems
apply safe work practices and food safety procedures
maintain cooking area according to workplace standards.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
recipes and work instructions
ingredients, utensils and equipment
cooking area facility.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
prepare and use utensils and equipment safely and according to work procedures
identify major food groups and uses and effects of ingredients used in food products
prepare food products using basic cookery methods on more than one occasion
identify and address common cooking problems
apply safe work practices and food safety procedures
maintain cooking area according to workplace standards.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
recipes and work instructions
ingredients, utensils and equipment
cooking area facility.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG81 | FBPOPR3002 | Prepare food products using basic cooking methods | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |
| D682 | FDF30111 | Certificate III in Food Processing | Qualification |
| S772 | FDF30910 | Certificate III in Food Processing (Sales) | Qualification |
| BDI7 | AMP30216 | Certificate III in Meat Processing (Food Services) | Qualification |
| S770 | FDF30610 | Certificate III in Retail Baking (Bread) | Qualification |
| S769 | FDF30510 | Certificate III in Retail Baking (Cake and Pastry) | Qualification |