Unit of competency Outline

Date retreived
23/07/2026 4:41 AM AWST

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Prepare food products using basic cooking methods

Prepare food products using basic cooking methods

Unit of competency
National Code
FBPOPR3002
State Code
BBG81
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110109 - Cookery
Original Release Date
27/07/2018
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to prepare food products using basic cooking methods.This unit applies to individuals who work under broad direction and take responsibility for their own work in a food processing environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select and handle cooking tools and equipment
  • 1.1 Prepare work area for operations and confirm hygiene standards
  • 1.2 Wear appropriate personal protective clothing and ensure correct fit
  • 1.3 Identify, handle and store cooking utensils required for work according to workplace procedures
  • 1.4 Identify and prepare equipment and machinery required for cooking operation according to workplace procedures
  • 1.5 Identify and implement maintenance requirements for knives and other utensils
  • 1.6 Implement food safety requirements at all times when handling and using cooking utensils and equipment
2. Prepare ingredients
  • 2.1 Examine recipe and identify required ingredients
  • 2.2 Determine sequence for preparation
  • 2.3 Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques
  • 2.4 Prepare and assemble ingredients according to recipe requirements
  • 2.5 Store ingredients according to workplace procedures
3. Use basic cooking methods
  • 3.1 Identify the range of basic cooking methods and their effect on quality, taste and nutritional value
  • 3.2 Identify cooking methods required by recipe and determine sequence
  • 3.3 Apply cooking method to achieve quality standards for food item
  • 3.4 Identify and address typical problems as they arise
  • 3.5 Use cooking utensils and equipment according to manufacturer instructions
  • 3.6 Apply waste minimisation and environmental considerations during cooking process
  • 3.7 Clean cooking area, utensils and equipment, and store according to workplace standards
4. Finish product
  • 4.1 Transfer cooked ingredients for further processing
  • 4.2 Assemble final product and present or pack according to recipe or operating requirements
No information
No information
Replaces
State Code National Code Title Type
D4657 FDFOP3005A Prepare food products using basic cooking methods Unit of competency
Replaced By
State Code National Code Title Type
ODL49 FBPOPR3017 Prepare food products using basic cooking methods Unit of competency