SITHCCC020

Work effectively as a cook

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Participant Guide

Trainer Manual

Unit Information about the SITHCCC020 training material in this resource

Application

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Unit mapping information

SITHCCC309 Work effectively as a cook

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Commercial Cookery and Catering

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace

  • a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

  • fixtures and large equipment:

    • bain marie or hot box

    • commercial:

      • blenders and food mills

      • food processors

      • planetary mixers

  • commercial dishwasher

  • commercial grade work benches (1.5 m/person)

  • commercial ovens with trays (one per two persons)

  • commercial refrigeration facilities:

    • cool room

    • freezer

    • fridge

  • computers, printers and stock control software systems currently used by the hospitality industry

  • electronic equipment used for stock control

  • deep-fryer

  • designated storage areas for dry goods and perishables

  • double sink

  • gas, electric or induction stove tops (two burners per person)

  • hot plate or griddle

  • lifting and transporting equipment

  • recording systems

  • salamander or other form of griller (one per four persons)

  • storage facilities:

    • shelving

    • trays

  • slicer

  • steamers

  • small equipment:

    • baking sheets and trays

    • beaters

    • containers for hot and cold food

    • cutting boards

    • food handler gloves

    • graters

    • juicers

    • knife sharpening equipment

    • sharpening steels and stones

    • knives and cleavers:

      • butcher and boning knives

      • bread knives

      • carving knives

      • chef knives

      • filleting knives

      • large serrated cake knives

      • palette knives

      • utility knives

    • measurers:

      • metric calibrated measuring jugs

      • measuring spoons

      • portion control scoops

    • mortar and pestle

    • moulds and forms

    • mouli

    • oven mitts

    • piping bags and attachments

    • poachers

    • range of pans and pots for small and large production:

      • fry pans: stainless steel, cast iron, iron and non-stick

      • stock pots

    • salad spinner

    • scales

    • scoops, skimmers and spiders

    • service-ware:

      • platters, dishes, and bowls

      • cutlery and serving utensils

    • sets of stainless steel bowls

    • small utensils:

      • flour and drum sieves

      • peelers, corers and slicers

      • strainers and chinois

      • scrapers

      • spatulas

      • pastry brush

      • tongs and serving utensils

      • whisks: fine and coarse stainless steel wire

    • steamers

    • spoons:

      • large plain and slotted metal spoons

      • ladles in a variety of sizes

      • serving spoons

      • wooden spoons

    • temperature probes

    • thermometers

  • cleaning materials and equipment:

    • cleaning cloths

    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

    • dustpans and brooms

    • garbage bins and bags

    • hand towel dispenser and hand towels

    • mops and buckets

    • separate hand basin and antiseptic liquid soap dispenser for hand washing

    • sponges, brushes and scourers

    • tea towels

  • organisational specifications:

    • equipment manufacturer instructions

    • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

    • mise en place lists, menus, standard recipes, and recipes for special dietary requirements

    • ordering and docketing paperwork

    • food safety plans

    • guidelines relating to food disposal, storage and presentation requirements

    • safety data sheets (SDS) for cleaning agents and chemicals

  • diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations

  • industry-realistic ratios of kitchen staff to customers; these can be:

    • staff and customers in an industry workplace during the assessment process; or

    • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency