SITHKOP005 - Coordinate cooking operations

Unit code: SITHKOP005 | Study level: TAFE
Footscray Nicholson
SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)


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.


For Melbourne campuses

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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

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