Elements and Performance Criteria

This unit applies to hospitality and catering operations where food is prepared and served, and may include the preparation of food for Asian cuisines. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.
The term "organising and preparing food" is also referred to as "mise-en-place" and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation.
A wide variety of foods and food types must be prepared. The focus of this general range of foods will vary, however, it must include commonly-used items, as follows:
dairy products, for example, milk, yoghurt, cheeses and alternatives, e.g. soy products.
dry goods such as flours, sugars, pastas and rice
standard fruits and vegetables
general food items such as sauces, condiments and flavourings, garnishes, coatings and batters
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, salamis and other meat products.
Equipment and technology may be mechanical or power driven and may include:
knives, cleavers and utensils
food processors, blenders and mixers
slicers
grills and salamanders
fryers
large (fixed) equipment such as bains marie and fridges.
This unit applies to hospitality and catering operations where food is prepared and served, and may include the preparation of food for Asian cuisines. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.
The term "organising and preparing food" is also referred to as "mise-en-place" and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation.
A wide variety of foods and food types must be prepared. The focus of this general range of foods will vary, however, it must include commonly-used items, as follows:
dairy products, for example, milk, yoghurt, cheeses and alternatives, e.g. soy products.
dry goods such as flours, sugars, pastas and rice
standard fruits and vegetables
general food items such as sauces, condiments and flavourings, garnishes, coatings and batters
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, salamis and other meat products.
Equipment and technology may be mechanical or power driven and may include:
knives, cleavers and utensils
food processors, blenders and mixers
slicers
grills and salamanders
fryers
large (fixed) equipment such as bains marie and fridges.

Essential Skills and Knowledge to be Assessed
The following skills and knowledge must be assessed as part of this unit:
uses and characteristics of basic food products and types of menus as required
hygienic handling of food and equipment
safe work practices according to occupational health and safety principles and procedures, particularly with regard to using knives
logical and time-efficient work flow
knife handling techniques
cutting techniques for fruit and vegetables appropriate to the style of cuisine such as julienne, brunoise, paysanne, macedoine, jardiniere and turning
waste minimisation techniques and environmental considerations in specific relation to food preparation.
Linkages to Other Units
This unit has linkages to the following units, and combined training and assessment is strongly recommended:
THHGHS01B Follow workplace hygiene procedures
Critical Aspects of Assessment
Evidence of the following is critical:
application of hygiene and safety principles and procedures
ability to organise and prepare a general range of foods efficiently and within realistic industry timeframes.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within a fully-equipped food preparation area (including industry-current equipment)
use of real ingredients
preparation of multiple food items within typical workplace conditions including time constraints.
Assessment Methods
Assessment methods must be chosen to ensure that the skills and processes for various food preparation techniques can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
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 for various food types
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.
Key Competencies in this Unit
Key competencies are an integral part of all workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment.
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Collecting and organising foods and commodities for menu items
Prioritising tasks
Reading menus, recipes and task sheets (1)
Communicating Ideas and Information
For example:
Reading recipes, menus and instructions, orders
Communicating with other members of the kitchen team and food service staff (1)
Planning and Organising Activities
For example:
Planning sequence and timing of food preparation tasks (1)
Working with Others and in Teams
For example:
Working co-operatively with other members of the kitchen team (1)
Using Mathematical Ideas and Techniques
For example:
Calculating portions, weighing and measuring quantities of ingredients (1)
Solving Problems
For example:
Dealing with minor problems such as shortages of ingredients (1)
Using Technology
For example:
Using kitchen equipment (1)
Essential Skills and Knowledge to be Assessed
The following skills and knowledge must be assessed as part of this unit:
uses and characteristics of basic food products and types of menus as required
hygienic handling of food and equipment
safe work practices according to occupational health and safety principles and procedures, particularly with regard to using knives
logical and time-efficient work flow
knife handling techniques
cutting techniques for fruit and vegetables appropriate to the style of cuisine such as julienne, brunoise, paysanne, macedoine, jardiniere and turning
waste minimisation techniques and environmental considerations in specific relation to food preparation.
Linkages to Other Units
This unit has linkages to the following units, and combined training and assessment is strongly recommended:
THHGHS01B Follow workplace hygiene procedures
Critical Aspects of Assessment
Evidence of the following is critical:
application of hygiene and safety principles and procedures
ability to organise and prepare a general range of foods efficiently and within realistic industry timeframes.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within a fully-equipped food preparation area (including industry-current equipment)
use of real ingredients
preparation of multiple food items within typical workplace conditions including time constraints.
Assessment Methods
Assessment methods must be chosen to ensure that the skills and processes for various food preparation techniques can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
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 for various food types
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.
Key Competencies in this Unit
Key competencies are an integral part of all workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment.
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Collecting and organising foods and commodities for menu items
Prioritising tasks
Reading menus, recipes and task sheets (1)
Communicating Ideas and Information
For example:
Reading recipes, menus and instructions, orders
Communicating with other members of the kitchen team and food service staff (1)
Planning and Organising Activities
For example:
Planning sequence and timing of food preparation tasks (1)
Working with Others and in Teams
For example:
Working co-operatively with other members of the kitchen team (1)
Using Mathematical Ideas and Techniques
For example:
Calculating portions, weighing and measuring quantities of ingredients (1)
Solving Problems
For example:
Dealing with minor problems such as shortages of ingredients (1)
Using Technology
For example:
Using kitchen equipment (1)