Unit of competency Outline
Date retreived
23/07/2026 5:01 AM AWST
23/07/2026 5:01 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Organise bulk cooking operations
Organise bulk cooking operations
Unit of competency
National Code
SITHCCC017A
SITHCCC017A
State Code
S6358
S6358
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
25/11/2010
Field of Education
110109 - Cookery
Original Release Date
25/11/2010
Nominal Hours
120
Description
This unit describes the performance outcomes, skills and knowledge required to organise bulk cooking operations. It covers those operations where food is provided to large numbers of people and where food production systems are used rather than food being prepared in an à la carte situation. The selection of food production systems refers to the selection of systems already installed in an enterprise. Purchasing food production systems is covered in SITHCCC036B Select catering systems.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Plan kitchen operations for bulk cooking.
- 1.1 Determine required quantities and calculate them according to recipes and specifications.
- 1.2 Order food items in correct quantities for requirements.
- 1.3 Prepare a mise en place list for food and equipment appropriate to the situation and clear and complete.
- 1.4 Design a work schedule and work flow plan for the relevant section of kitchen, including time and temperature considerations, to maximise teamwork and efficiency and minimise spoilage, contamination and other risks to food safety.
2 Organise production of bulk cooking menus.
- 2.1 Organise preparation and service of orders for the relevant section of the kitchen.
- 2.2 Control the sequence of dishes to enable smooth work flow, and minimise delays and risks to food safety.
- 2.3 Exercise quality control at all stages of preparation and cooking to ensure that presentation, design, eye appeal and portion size of menu items are to the required standards.
- 2.4 Put in place appropriate procedures to ensure that receiving, storing and cleaning procedures are correctly followed.
3 Select systems for bulk cooking.
- 3.1 Select appropriate food production systems for bulk cooking according to relevant factors.
- 3.2 Identify appropriate equipment to assist production and cooking operations.
4 Use preparation and cooking techniques appropriate to bulk cooking system.
- 4.1 Select menu items compatible with the type of system chosen.
- 4.2 Prepare and serve specialist recipes taking into account the type of food service system.
- 4.3 Prepare food using methods that take into account the effects of different methods of preparation on nutrition quality and structure.
- 4.4 Use systems and equipment safely and hygienically according to legislative and regulatory requirements.
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.
Food production systems may include the following:
fresh cook
cook-chill for five day shelf life
cook-chill for extended life
cook-freeze.
Factors affecting selection of food production systems may include:
type of food to be prepared
quantity of food
timeframe
customer requirements
menu type
enterprise practices.
Appropriate equipment to assist cooking operations includes equipment for:
receiving
storing
preparing
cooking
post-cooking storing
re-thermalisation where applicable
serving.
Legislative and regulatory requirements include:
food safety standards
OHS
local council requirements.
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.
Food production systems may include the following:
fresh cook
cook-chill for five day shelf life
cook-chill for extended life
cook-freeze.
Factors affecting selection of food production systems may include:
type of food to be prepared
quantity of food
timeframe
customer requirements
menu type
enterprise practices.
Appropriate equipment to assist cooking operations includes equipment for:
receiving
storing
preparing
cooking
post-cooking storing
re-thermalisation where applicable
serving.
Legislative and regulatory requirements include:
food safety standards
OHS
local council requirements.
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:
knowledge of food safety requirements in relation to bulk cooking
safe work practices in relation to manual handling, use of equipment and heated surfaces
ability to produce bulk food and maintain quality outcomes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen with industry-current equipment as defined in the Assessment Guidelines, including full coordination of more than one bulk cooking operation
access to specific bulk cooking systems and equipment, including bratt pan
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:
evaluation of reports prepared by the candidate detailing the processes used for an actual bulk cooking operation, including key factors for success and lessons to be learned for future operations
direct observation of the candidate using bulk cooking equipment
sampling of dishes prepared as part of a bulk cooking operation
oral or written questions to assess knowledge of commodities, and techniques and features of bulk cooking operations to maintain quality, storage and food hygiene
case studies to assess ability to create procedures and systems for different bulk cooking situations
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:
SITHCCC036B Select catering systems.
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.
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:
knowledge of food safety requirements in relation to bulk cooking
safe work practices in relation to manual handling, use of equipment and heated surfaces
ability to produce bulk food and maintain quality outcomes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen with industry-current equipment as defined in the Assessment Guidelines, including full coordination of more than one bulk cooking operation
access to specific bulk cooking systems and equipment, including bratt pan
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:
evaluation of reports prepared by the candidate detailing the processes used for an actual bulk cooking operation, including key factors for success and lessons to be learned for future operations
direct observation of the candidate using bulk cooking equipment
sampling of dishes prepared as part of a bulk cooking operation
oral or written questions to assess knowledge of commodities, and techniques and features of bulk cooking operations to maintain quality, storage and food hygiene
case studies to assess ability to create procedures and systems for different bulk cooking situations
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:
SITHCCC036B Select catering systems.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2070 | THHBCC14B | Organise bulk cooking operations | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S609 | SIT31007 | Certificate III in Hospitality (Catering Operations) | Qualification |