SITHCCC034 - Work effectively in a commercial kitchen
Nominal hours
Location
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(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 use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.
The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.This unit underpins the more advanced integrated unit: SITHCCC043 Work effectively as a cook, which applies to qualified cooks.
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:
- safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of 12 complete service periods in a commercial kitchen that cover a combination of:
• breakfast
• dinner
• lunch - during the above service periods:
• integrate technical and other skills to respond to multiple demands simultaneously
• respond to special customer requests
• perform designated kitchen roles as part of a team to achieve production requirements
• work professionally, undertaking tasks according to team responsibilities and organisational requirements
• prepare, plate and present dishes as directed within the typical workplace time constraints of a commercial kitchen.
Students will also be expected to demonstrate the following knowledge:
- culinary terms commonly used in the industry
- characteristics of different foods from all main food categories
- features and interpretation of standard recipes
- basic principles and methods of cookery
- established roles and responsibilities in food preparation and production processes
- strategies for dealing with conflict in the workplace:
• identifying
• reporting
• seeking assistance - organisational procedures for:
• planning, preparing and storing food
• end of shift:
- cleaning procedures
- post-shift debrief or handover
- preparing work area for the next food service or production period
- restocking
- storing food items
- updating stock inventory
• workplace safety and hygiene
- essential principles and practices related to:
• food safety and hygiene
• kitchen safety and cleanliness - safe operational practices using essential functions and features of equipment in use.
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):