Unit of competency Outline

Date retreived
23/07/2026 12:50 AM AWST

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Produce cook-chill and cook-freeze foods

Produce cook-chill and cook-freeze foods

Unit of competency
National Code
SITHCCC205
State Code
WF618
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
10/06/2013
Field of Education
110109 - Cookery
Original Release Date
10/06/2013
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to safely produce bulk amounts of cook-chill and cook-freeze foods. It requires the ability to select, prepare and portion bulk ingredients and to use equipment and a range of cookery methods to cook, chill, freeze and store food.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1 Confirm food production requirements from food preparation list.
  • 1.2 Calculate ingredient amounts according to requirements.
  • 1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4 Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
  • 2.1 Select equipment of correct type and size.
  • 2.2 Safely assemble and ensure cleanliness of equipment before use.
  • 2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare bulk ingredients.
  • 3.1 Sort and assemble bulk ingredients according to the sequencing of food production.
  • 3.2 Weigh and measure wet and dry bulk ingredients according to the recipe and quantity of bulk food items required.
  • 3.3 Minimise waste to maximise profitability of food items produced.
4. Cook and portion bulk food items.
  • 4.1 Produce food using cookery methods to achieve desired product characteristics.
  • 4.2 Follow standard recipes and make food quality adjustments within scope of responsibility.
  • 4.3 Maintain optimum quality of food for cook-chill and freeze processes.
  • 4.4 Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
  • 4.5 Portion food items to minimise waste and maximise yield and profitability of food.
5. Chill food and store under refrigeration.
  • 5.1 Use blast and water bath chilling methods to chill foods and meet time and temperature standards.
  • 5.2 Maintain the quality of food throughout the chilling process.
  • 5.3 Select appropriate containers for storage and label and code clearly.
  • 5.4 Store food dynamically using first in–first out methods.
  • 5.5 Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
  • 5.6 Continually monitor storage temperatures to avoid food spoilage.
6. Package, freeze and store cooked food.
  • 6.1 Select appropriate containers for freezer storage and label and code clearly.
  • 6.2 Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
  • 6.3 Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
  • 6.4 Place food items in appropriate storage once the freezing cycle and labelling is complete.
  • 6.5 Continually monitor freezer temperatures to avoid food spoilage.
7. Transfer cook-chill and cook–freeze foods.
  • 7.1 Safely transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.
  • 7.2 Check and record temperature levels at despatch and receipt.
  • 7.3 Protect food from dangerous temperatures during the transfer process.
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
standard recipes.
Ingredients may include:
cold
dry goods
frozen
perishable supplies
raw foods
wet goods.
Equipment includes:
fixed and hand-held cooking equipment
general cooking equipment
cooking equipment specific to cook-freeze and cook-chill processes:
blast chiller
blast freezer
chilling equipment
ice slurry tumbler
pasteurising equipment
pH tester
suitable refrigerated storage area
thermocouple chilling equipment
packaging material
vacuum sealing equipment.
Foods may include:
entire meals
individual food items
mealsonwheels
plated meals
sousvide products
takeaway items.
Cookery methods may include:
baking
boiling
chargrilling and barbecuing
deep-frying
grilling
hot plate
microwaving
poaching
reducing
roasting
steaming
stewing
whisking, folding, piping and spreading.
Product characteristics include:
appearance
colour
consistency
moisture content
shape
size
structure
taste
texture.
Food quality adjustments may relate to:
ratio of wet to dry ingredients
taste:
acidic
bitter
salty
spicy
spicy (heat)
sweet
umami
temperature
texture:
a light or heavy mouth feel
clean
creamy
crispy
crunchy
fibrous
intense
marshmallow like
moist
mousse
rich
slippery
smooth
velvety.
Appropriate storage may relate to use of appropriate:
atmosphere
chillers
coolrooms
freezers
humidity
light
packaging
refrigerators
temperature
containers
ventilation.
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:
safely produce a variety of bulk amounts of cook-chill and cook-freeze foods to meet multiple and diverse food service requirements
integrate knowledge of:
essential features, functions and safe use of food preparation equipment
food safety procedures and standards for storage of chilled and frozen food
temperature specifications and methods for transferring chilled and frozen foods
produce cook-chilled and cook frozen food items within in 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 including specific equipment for producing cook-chill and cook-freeze foods; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing food production orders
food preparation lists
a variety of commercial ingredients for the bulk production of cook-chill and cook-freeze food.
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 preparing and cooking cook-chill and cook-freeze food items
evaluation of the taste and visual appeal of dishes produced by the individual
projects that allow assessment of the individual’s ability to produce a bulk amount of cook-chill and coo freeze foods for a set menu for an
event, function or meeting within designated deadlines
written or oral questioning to assess knowledge of:
characteristics and uses of different precooked food types
methods to chill and freeze foods
food safety procedures
temperature specifications
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:
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR202A Organise and complete daily work activities
SITHCCC307 Prepare food to meet special dietary requirements
SITXFSA201 Participate is safe food handling practices
SITXFSA202 Transport and store food
TLIE1005A Carry out basic workplace calculations.
Replaced By
State Code National Code Title Type
AWS04 SITHCCC009 Produce cook-chill and cook-freeze foods Unit of competency