Elements and Performance Criteria

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 in the performance criteria is detailed below.

Knives and equipment may be mechanical or power driven and:
must include the use of:
knives, cleavers and utensils such as butcher and boning knives, filleting knives, butter spreading knives,vegetable peeler or knives, slicers
knife sharpening equipment
graters
commercial mixers food processors, blenders and attachments
scales
measures
whisks
thermometers
may include the use of:
saws and meat cleavers
meat bats
meat hooks
larding needles
mincers
bowl choppers
slicing machines
grills or salamanders
Knives and equipment may be mechanical or power driven and:
fryers
large fixed equipment, such as bains marie and fridges
patisserie cutting implements
cutting implements for nuts and fruits
beaters
spatulas
wooden spoons
piping bags and attachments
moulds, shapes and cutters
cake tins.


Food items to be prepared:
must include the use of:
dairy products, including milk, yoghurt, cheeses and alternatives, e.g. soy products
dry goods, such as flours, sugars, pastas and rice
standard fruit and vegetables
general food items such as sauces, condiments and flavourings, garnishes, coatings and battersmay include the use of:
meat, seafood and poultry that may be fresh, frozen, preserved or pre-prepared
meat products such as standard cuts, sausages, hams and salami.


Food ingredients to be portioned may include:
meat
seafood
poultry
pastry
dough
fruit
vegetables.


Reusable by-products may include:
meat and fish offcuts
bones and trimmings
fruit peelings and offcuts
vegetable peelings and offcuts
unused portions of:
fruits
vegetables
seafood, meat and poultry
flowers
garnishes
accompaniments
batter
dough
pastry
fillings
sauces and dips
eggs
coconut cream and flesh.
combined spices
pastes.


Recyclable products may include:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers
fuit and vegetable matter.
Kitchen waste and hazardous substances may include:
Any used or out of date ingredient or food item such as:
cooking oils
animal fat
ghee
dairy products, including milk, yoghurt, cheeses and. soy products
dry goods, such as flours, sugars, pastas and rice
fruit and vegetables
general food items such as sauces, condiments and flavourings, garnishes, coatings and batters
meat, seafood and poultry
meat products such as standard cuts, sausages, hams and salami.
Any cleaning agent or chemicals.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to organise efficient, resource effective preparation of a variety of foods according to expected numbers of customers and to maximise profitability and minimise negative environmental impacts
ability to use a range of cookery and preparation methods appropriate to the cuisine
ability to undertake duties according to organisational hygiene, health and safety practices
knowledge of food safety procedures and correct handling and storage requirements for different types of food
knowledge of correct and environmentally sound disposal methods for kitchen waste and in particular for hazardous substances
ability to organise and prepare a wide variety of general food items within the timeframe required by a commercial kitchen..


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within normal operating conditions of a fully equipped commercial kitchen including industry-current equipment
industry-realistic ratios of kitchen staff to customers.


Methods 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 candidate preparing food
inspection of food items prepared by the candidate
written or oral questions to assess knowledge of preparation techniques, handling and storage requirements for various food types, hazardous substances and efficient resource use
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
any Asian Cookery unit
any Commercial Cookery and Catering unit
any Patisserie unit.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.