This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHKOP005

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

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: - supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including: kitchen workflow schedules; mise en place lists; food preparation lists; calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence; - coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories: bulk cooking; cook chill for extended life; cook chill for five day shelf life; cook freeze; fresh cook.Students will also be expected to demonstrate the following knowledge: - comprehensive details of food production processes for: receiving; mise en place; preparing or cooking; post-cooking storage; reconstitution; re-thermalisation; serving; - critical control points in food production where food hazards must be controlled; - menus and recipes for items produced in performance evidence; - indicators of quality food products; - types of food service styles; - use of designated decorations, garnishes or sauces; - types of food production systems and their characteristics for different production methods specified in the performance evidence, and; - range of formats and content for: kitchen workflow schedules; mise en place plans; food preparation lists.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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