SKILLS PORTAL

ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA

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

Produce cook-chill and cook-freeze foods

KHU-TOU-0055

Australian Equivalent

SITHCCC032

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to safely produce bulk amounts of cook-chill and cook-freeze foods. It requires the ability to select, prepare and portion bulk ingredients and to use equipment and a range of cookery methods to cook, chill, freeze and store food. Cook-chill and cook-freeze foods may be entire meals or individual items. This unit applies to workers in hospitality and catering organisations that produce bulk amounts of precooked food which is chilled or frozen and then transferred to internal or external service outlets for re-thermalisation. These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, residential caterers, meals-on-wheels services, in-flight and other transport caterers, and event and function caterers.

Elements & Learning Outcomes

E1Select ingredients.

0055.E1.O1Confirm food production requirements from food preparation list.

0055.E1.O2Calculate ingredient amounts according to requirements.

0055.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0055.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0055.E2.O1Select type and size of equipment suitable to requirements.

0055.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0055.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare bulk ingredients.

0055.E3.O1Sort and assemble bulk ingredients according to food production sequencing.

0055.E3.O2Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

0055.E3.O3Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

0055.E3.O4Minimise waste to maximise profitability of food items produced.

E4Cook and portion bulk food items.

0055.E4.O1Produce food using cookery methods that achieve desired product characteristics.

0055.E4.O2Follow standard recipes and make food quality adjustments within scope of responsibility.

0055.E4.O3Maintain optimum quality of food for cook-chill and cook-freeze processes.

0055.E4.O4Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

E5Chill food and store under refrigeration.

0055.E5.O1Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

0055.E5.O2Select appropriate containers for storage and label and code clearly.

0055.E5.O3Store food dynamically using first in–first out methods.

0055.E5.O4Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

0055.E5.O5Continually monitor storage temperatures to avoid food spoilage.

E6Package, freeze and store cooked food.

0055.E6.O1Select appropriate containers for freezer storage and label and code clearly.

0055.E6.O2Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

0055.E6.O3Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

0055.E6.O4Place food items in appropriate storage once freezing cycle and labelling are complete.

0055.E6.O5Continually monitor freezer temperatures to avoid food spoilage.

E7Transfer cook-chill and cook-freeze foods.

0055.E7.O1Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

0055.E7.O2Check and record temperature levels at despatch and receipt.

0055.E7.O3Protect food from dangerous temperatures during transfer process.