0047.E1.O1Review menu or product list and recipes to determine preparation requirements for simple dishes.
0047.E1.O2Check quantities and quality of food items and restock where necessary.
0047.E1.O3Complete food preparation prior to service.
SKILLS PORTAL
ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA
Cambodian Skills Delivery Model
SEAL National Course Catalogue · MLVT / National Training Board
54
Sector Frameworks
1,164
Qualifications
15,161
Competency Units
10,938
Elements
41,782
Learning Outcomes
2,822
Assessment Packages
Prepare and present simple dishes
KHU-TOU-0047
Australian Equivalent
SITHCCC024
Elements
3
Learning Outcomes
11
This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods. The unit applies to operational personnel in kitchens and catering facilities who require some cooking and food preparation skills, but who are not qualified cooks. It may apply to a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias or to organisations where catering forms only a small part of the business operation. Dishes prepared are simple in nature, and may include fast food, takeaway food and items that have been prepared off site and need re-thermalising. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisat
Elements & Learning Outcomes
30047.E2.O1Select and use equipment safely and hygienically according to manufacturer instructions.
0047.E2.O2Use appropriate cookery methods for dishes.
0047.E2.O3Re-heat pre-prepared foods at correct temperature for required length of time.
0047.E2.O4Prepare dishes with appropriate speed and timing.
0047.E2.O5Use portion control to maximise profitability and minimise waste.
0047.E3.O1Present food according to organisational guidelines.
0047.E3.O2Display food in appropriate environmental conditions.
0047.E3.O3Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.