RANGE STATEMENT

This unit applies to all food and catering enterprises where food produtcs are prepared and served such as restaurants, hotels, clubs, cafeterias, pastry shops, bakeries and other similar catering operations. The following explanations identify how this unit may be applied in differen workplaces, sectors and circumstances.

Single or combinations of cookery may include any used within a bakery, pastry shop or commercial kitchen but must include the following:

- boiling
- poaching
- steaming
- stewing
- braising
- roasting
- baking
- grilling
- shallow frying
- deep frying

Products from baking, pastry cooking and general commercial cooking that are prepare must use a range of commonly found commodities including:

- dairy products such a s milk, butter, yoghurt, cheeses and alternatives
- dry goods such as flours, sugars, powders, pastas and rice
- standard fruits and vegetables
- meat, seafood and poultry which may be fresh, frozen, preserved or pre-pared, and may also include meat products such as standard cuts, sausages, hams, salamis and other meat products.
- yeast and yeast products
- general food items such as oils, sauces, condiments, nuts and seeds, sweeteners, glazes, flavourings, garnishes, coating and batters.

Equipment and technology may include:

- electric, gas or induction ranges
- ovens, including baking and combi ovens
- provers
- microwaves
- grills and griddles
- deep fryers
- salamanders
- food processors
- blenders
- mixers
- slicers
- tilting frypan, brat pan
- steamers.

EVIDENCE GUIDE

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

- accuracy in measurements and simple calcuations
- effective communication techniques in relation to listening, questioning and non verbal communication
- team work principles
- characteristics of different food types and appropriate cookery methods for each industry sector, ie baking, pastry cooking and general commercial cooking
- underlying principles of nominated methods of cookery for each industry sector, ie baking, pastry cooking and general commercial cooking
- culinary and technical terms commonly used in association with each industry sector, ie baking, pastry cooking and general commercial cooking
- use and characteristics of a range of equipment used in each industry sector, ie baking, pastry cooking and general commercial cooking
- principles and practices of hygiene on a personal and professional level related to working in a production kitchen/bakery, including suitable dress
- general hazards in the handling of food/products including major causes of contamination and cross infection
- safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns
- major causes of workplace accidents related to the work environment
- logical and time-efficient work flow
- waste minimisation techniques and environmental considerations in specific relation to different cookery methods and environments.

Linkages to Other Units

This unit must be assessed with or after the following units. These units describe skills and knowledge that are essential to this unit of competence.

FDFCORWCM1A Communicate workplace information
THHHCO01B Develop and update hopitality (and food) knowledge
THHGHS01B Follow workplace hygiene procedures
FDFCORHS1A Follow workplace procedures to maintain health and safety
THHCOR03B Follow health, safety and security procedures
FDFOPTMR1A Measure and record workplace information
THHCOR01B Work with Colleagues and Customers

Critical Aspects of Assessment

Evidence of the following is critical:

- ability to prepare products within realistic time constraints using a range of cookery methods and styles as specified in the performance criteria
- knowledge of major food groups, culinary and technical terminology and equipment as they relate to the methods of cookery
- application of hygiene and safety principles and procedures in the general working environment and cooking processes
- knowledge and understanding of the implication of disregarding the application of hygiene and safety principles and procedures
- ability to communicate effectively within the range of situations required for the relevant job within each industry sector, ie baking, pastry cooking and general commercial cooking
- general knowledge of the food industry with a more detailed knowledge of issues which relate to specific industry sectors, ei baking, pastry cooking and general commerical cooking
- The student contact is determined to be a fully operational and equipped commercial kitechn or bakery and supported by industry placement and relevant theory components
- The unit is designed to have a holistic delivery and assessment approach that reinforces the assocated theory components contained int he full pilot course

Context of Assessment and Resource Implications

Assessment must ensure:

- demonstration of skills on more than one occasion, within a fully-equipped operational commercial kitchen or bakery, including specific industry-current equipment where appropriate
- demonstration of cookery/bakery methods with commodities from the major food groups, including different products and food items
- use of real products, materials, ingredients and equipment
- Industry realistic ratios of staff to customers
- preparation of products/dishes for customers within typcial workplace time constraints
- Project or work activities as determined by industry that allow the student to demonstrate safe work practices for particular job roles and contexts
- Project or work activies as determined by industry that allow the student to respond to various communication and team work situation relevant to the job role

Assessment Methods

Assessment methods must be chosen to ensure that a range of cookery methods to prepare product/menu items can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skill. Assessment methods must also be chosen that demonstrate the integration of other critical elements of working in the food industry such as occupational health and safety, communication and teamwork.

The following examples are appropriate for this unit:

- direct observation of the candidate using the required production and cokery methods
- sampling of product/dishes prepared by the candidate
- written or oral questions to test knowledge on suitable preparation and cookery methods for particular food items, safety issues and food quality indicators
- review of portfolios of evidence and third party workplace reports of on-th-job performance by the candidate eg. menus, diaries, qualified references, photgraphs etc.
- projects directly associated with the content and/or underpinning knowledge
- direct observation of the candidate demonstrating safe work practices for particular job roles relevant to each industry sector ie baking, pastry cooking and general commercial cooking
- questions about effective communication, team work and personal presentation
- questions to assess knowledge of different aspects of the food industry.

Key Competency Levels

NB: These levels do not relate to the Australian Qualifications Framework. They relate to the seven areas of generic competency that underpin effective workplace practices.

* Collect analyse and organise information (Level 1)
* Communicate ideas and information (Level 1)
* Plan and organise activities (Level 1)
* Work with others and in teams (Level 1)
* Use mathematical ideas and techniques (Level 1)
* Solve problems (Level 1)
* Use technology (Level 1)

Three levels of performance denote level of competency required at perform a task.

1. Perform 2. Administer 3. Design

Performance Level 1 describes the competency needed to undertake activities efficiently and with sufficient self-management to meet the explicit requirements of the activity and to make judgements about the quality of outcome against established criteria.

Performance Level 2 describes the competency needed to manage activities requiring the selection, application and integration of a number of elements and to select from established criteria to judge quality of process and outcome.

Performance Level 3 describes the competency needed to evaluate and reshape processes, to establish and use principles in order to determine appropriate ways of approaching activities, and to establish criteria for judging quality of process and outcome.