SITHCCC043 - Work effectively as a cook
Overview
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.
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, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
• breakfast
• dinner
• lunch - during the above service periods, prepare, cook and present items for at least two of the following different menu styles:
• à la carte
• set menu
• buffet
• cyclical - during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:
• appetisers and salads
• fish and shellfish
• hot and cold desserts
• meat, poultry and game
• stocks, sauces and soups
• vegetables, fruit, eggs and farinaceous products - during the above service periods:
• multi-task and integrate technical and other skills to respond to multiple demands simultaneously
• work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
• respond to special customer requests and dietary requirements
• prepare, plate and present dishes within the typical time constraints of a commercial kitchen.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.
As part of a course
This unit is studied as part of the following course(s):