Unit of competency Outline

Date retreived
22/07/2026 7:37 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
SITHCCC009
State Code
AWS04
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
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. Cook-chill and cook-freeze foods may be entire meals or individual items. This unit applies to all hospitality and catering organisations that produce bulk amounts of precooked food which is chilled or frozen and then transferred to internal or external service outlets for re-thermalisation.These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, residential caterers, meals-on-wheels services, in-flight and other transport caterers, and event and function caterers.The unit applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. This includes catering assistants and cooks.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 type and size of equipment suitable to requirements.
  • 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 food production sequencing.
  • 3.2.Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.
  • 3.3.Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.
  • 3.4.Minimise waste to maximise profitability of food items produced.
4. Cook and portion bulk food items.
  • 4.1.Produce food using cookery methods that 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 cook-freeze processes.
  • 4.4.Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
5. Chill food and store under refrigeration.
  • 5.1.Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.
  • 5.2.Select appropriate containers for storage and label and code clearly.
  • 5.3.Store food dynamically using first in–first out methods.
  • 5.4.Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
  • 5.5.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 freezing cycle and labelling are complete.
  • 6.5.Continually monitor freezer temperatures to avoid food spoilage.
7. Transfer cook-chill and cook-freeze foods.
  • 7.1.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 transfer process.
No information
No information
Replaces
State Code National Code Title Type
WF618 SITHCCC205 Produce cook-chill and cook-freeze foods Unit of competency
Replaced By
State Code National Code Title Type
OEB00 SITHCCC032 Produce cook-chill and cook-freeze foods Unit of competency