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.

Equipment and technology may include:
electric, gas or induction ranges
ovens, including combi ovens
microwaves
grills and griddles
deep-fryers
salamanders
food processors
blenders
mixers
slicers
tilting frypan and bratt pan
steamers
utensils
cutlery.


Cookery methods may include any used within an enterprise but must include the following:
boiling
poaching
steaming
stewing
braising
roasting
baking
grilling
shallow frying
deep-frying
stir-frying
pan-frying.


Dishes to be prepared must use a range of commonly-found commodities including:
dairy products, such as milk, butter, yoghurt, cheeses and alternatives
dry goods, such as flours, sugars, pastas and rice
standard fruit and vegetables
eggs
meat, seafood and poultry, which may be fresh, frozen, preserved or pre-prepared, and may also include meat products such as standard cuts, sausages, hams, salami and other meat products
general food items, such as oils, sauces, condiments and flavourings, garnishes, coatings and batters.

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 prepare dishes on more than one occasion within realistic workplace time constraints using a range of cookery methods
knowledge of major food groups, culinary terminology and equipment as they relate to the required methods of cookery
application of hygiene and safety principles and procedures during the cooking process.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
demonstration of cookery methods with commodities from the major food groups, including different menus and food items
access to appropriate utensils, cutlery and equipment to undertake the full range of basic cookery methods, including poaching, stewing, braising, roasting, deep and shallow frying, boiling, atmospheric and pressure steaming, grilling and baking
use of authentic ingredients.


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 using the required cookery methods
sampling of dishes prepared by the candidate
written or oral questions to test knowledge on suitable cookery methods for particular food items, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITXFSA001A Implement food safety procedures.


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.