Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare dishes using basic methods of cookery

KHU-TOU-0050

Australian Equivalent

SITHCCC027

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. 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. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specif

Elements & Learning Outcomes

E1Select ingredients.

0050.E1.O1Confirm food production requirements from standard recipes.

0050.E1.O2Calculate ingredient amounts according to requirements.

0050.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0050.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0050.E2.O1Select type and size of equipment suitable to requirements.

0050.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0050.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0050.E3.O1Weigh and measure ingredients and create portions according to recipe.

0050.E3.O2Prepare, cut and portion ingredients according to recipe and cooking style.

0050.E3.O3Minimise waste to maximise profitability of food items prepared.

E4Cook dishes.

0050.E4.O1Select and use cookery methods for dishes following standard recipes.

0050.E4.O2Complete cooking process in a logical, planned and safe manner.

0050.E4.O3Identify problems with the cooking process and take corrective action.

0050.E4.O4Work cooperatively with colleagues to ensure timely preparation of dishes.

E5Present and store dishes.

0050.E5.O1Present dishes on appropriate service-ware.

0050.E5.O2Add garnishes and accompaniments according to standard recipes.

0050.E5.O3Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.