Unit of competency Outline

Date retreived
22/07/2026 4:13 PM AWST

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Coordinate cooking operations

Coordinate cooking operations

Unit of competency
National Code
SITHKOP005
State Code
AWR40
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Plan food production requirements.
  • 1.1.Determine food production requirements.
  • 1.2.Choose food production processes to ensure nutritional value, quality and structure of foods.
  • 1.3.Select appropriate in-house food production system to meet food production requirements.
  • 1.4.Select and collate standard recipes for use of food production personnel.
  • 1.5.Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.
  • 1.6.Develop food preparation lists for use of food production personnel.
2. Organise availability of supplies for food production period.
  • 2.1.Calculate required food supplies for food production period.
  • 2.2.Check stores for availability and quantity of required stocks.
  • 2.3.Order or purchase additional stock.
3. Coordinate kitchen operations.
  • 3.1.Supervise food production processes to ensure food safety.
  • 3.2.Oversee and adjust kitchen work flow to maximise teamwork and efficiency.
  • 3.3.Control production sequence of food items to enable smooth work flow and minimise delays.
4. Monitor the quality of kitchen outputs.
  • 4.1.Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.
  • 4.2.Check that items match recipes and menu descriptions.
  • 4.3.Ensure that food items are of consistent quality and meet organisational standards.
  • 4.4.Conduct final check on food items before they are served, stored or despatched from kitchen.
  • 4.5.Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.
  • 4.6.Supervise safe storage of food.
No information
No information
Replaces
State Code National Code Title Type
WF674 SITHKOP403 Coordinate cooking operations Unit of competency
Replaced By
State Code National Code Title Type
OEB61 SITHKOP013 Plan cooking operations Unit of competency