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 as a cook

KHU-TOU-0066

Australian Equivalent

SITHCCC043

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen. 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. Menu types may be classical, contemporary or ethnic and service ma

Elements & Learning Outcomes

E1Organise and prepare for food service or production.

0066.E1.O1Determine and calculate ingredient quantities to meet organisational requirements for quality and style according to recipes and specifications.

0066.E1.O2Complete mise en place lists that are clear, complete and appropriate to the situation.

0066.E1.O3Liaise with other team members about menu requirements, workgroup and job roles.

0066.E1.O4Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.

0066.E1.O5Complete food organisation and preparation according to different workgroup, food production and service requirements.

E2Cook and present menu items for food service or production.

0066.E2.O1Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

0066.E2.O2Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.

0066.E2.O3Adjust menu items and ingredients to meet special requests or dietary requirements of customers.

0066.E2.O4Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

0066.E2.O5Work supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships.

0066.E2.O6Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

0066.E2.O7Maintain cleanliness and tidiness of the work environment.

E3Complete end of shift requirements.

0066.E3.O1Complete end of shift pack down according to organisational procedures.

0066.E3.O2Store food items appropriately to minimise food spoilage, contamination and waste.

0066.E3.O3Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.

E4Deal effectively with issues, problems and conflict in the kitchen.

0066.E4.O1Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.

0066.E4.O2Identify issues, problems and conflict encountered in the workplace.

0066.E4.O3Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.