SITHKOP013 - Plan cooking operations
Nominal hours
Location
Industry
Prerequisites
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.
Food production can be for any type of cuisine and food service style. It may include 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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- develop a food production plan for four of the following food service styles:
• à la carte
• buffet
• set menu or table d’hôte
• bulk cooking operations
• functions or events.
Students will also be expected to demonstrate the following knowledge:
- contents of food production plans including:
• mise en place lists
• equipment lists
• purchase orders
• staff allocations - comprehensive details of food production processes for:
• receiving
• mise en place
• preparing
• cooking
• food storage
• reconstitution
• re-thermalisation
• serving - critical control points in food production where food hazards must be controlled
- characteristics of food service styles listed in the performance evidence
- factors to be considered in regard to food preparation requirements:
• meal quantities required
• menu items
• organisational standards
• portion control
• special dietary requirements
• special customer requests
• standard recipes
• timeframe - processes for ordering or purchasing stock, including:
• ordering direct from suppliers
• ordering through a central stock ordering system.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):