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

Work effectively in a commercial kitchen

KHU-TOU-0057

Australian Equivalent

SITHCCC034

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations, including 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 prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements. This unit underpins the more advanced integrated unit: SITHCCC043 Work e

Elements & Learning Outcomes

E1Organise and prepare for food service or production.

0057.E1.O1Calculate ingredient quantities according to recipes and specifications.

0057.E1.O2Follow mise en place list for food preparation and service.

0057.E1.O3Follow instructions about menu requirements, workgroup and job roles.

0057.E1.O4Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.

0057.E1.O5Complete food organisation and preparation according to different workgroup, food production and service requirements.

E2Cook menu items for food service or production.

0057.E2.O1Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

0057.E2.O2Cook menu items according to menu type and service style, using appropriate cookery methods.

0057.E2.O3Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.

0057.E2.O4Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

0057.E2.O5Maintain cleanliness and tidiness of the work environment.

E3Complete end of shift requirements.

0057.E3.O1Complete end of shift procedures according to organisational practices.

0057.E3.O2Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.

0057.E3.O3Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.

E4Deal effectively with conflict in the kitchen.

0057.E4.O1Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.

0057.E4.O2Identify conflict encountered in the workplace.

0057.E4.O3Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.