This unit of competency describes the skills and knowledge required to prepare food products using basic cooking methods.  This unit applies to individuals who work under broad direction and take responsibility for their own work in a food processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


FDFFS2001A - Implement the food safety program and procedures


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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: - identifying and accessing ingredients; - reading and interpreting recipe requirements; - safely and correctly using work utensils and equipment; - interpreting numerical information on quantities and conducting measurements; - applying safe work and food safety standards; - selecting, fitting and using personal protective clothing and equipment; - planning operations; - applying cooking method to achieve quality standards for food item; - identifying cooking problems and taking corrective action, including reporting abnormalities or problems, repeating processes and/or making required adjustments; - maintaining work area to meet housekeeping standards, and; - following relevant work health and safety procedures.Students will also be expected to demonstrate the following knowledge: - uses and characteristics of basic food ingredients; - major food groups and classifications; - range of ingredients typically used in the workplace and their characteristics and effect on food quality and taste; - principles of basic cookery; - food safety standards in the workplace; - common terminology used in cooking; - maintenance requirements for knives and other utensils; - basic cooking methods and their effect on quality, taste and nutritional value, and; - waste minimisation and environmental considerations related to preparing food products using basic cooking methods.

Where to next?

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