OS For Hotel Kitchen Operation L1 & L2

Federal Democratic Republic of Ethiopia
OCCUPATIONAL STANDARD
HOTEL KITCHEN OPERATION

NTQF Level I and II
Ministry of Education
September 2013
Introduction
Ethiopia has embarked on a process of reforming its TVET-System. Within the

policies and strategies of the Ethiopian Government, technology transformation – by
using international standards and international best practices as the basis, and,
adopting, adapting and verifying them in the Ethiopian context – is a pivotal element.
TVET is given an important role with regard to technology transfer. The new
paradigm in the outcome-based TVET system is the orientation at the current and
anticipated future demand of the economy and the labor market.
The Ethiopia Occupational Standard (EOS) is the core element of the Ethiopian
National TVET-Strategy and an important factor within the context of the National
TVET-Qualification Framework (NTQF). They are national Ethiopia standards, which
define the occupational requirements and expected outcome related to a specific
occupation without taking TVET delivery into account.
This document details the mandatory format, sequencing, wording and layout for the
Ethiopia Occupational Standard which comprised of Units of Competence.
A Unit of Competence describes a distinct work activity. It is documented in a

standard format that comprises:
 Occupational title, NTQF level
 Unit title
 Unit code
 Unit descriptor
 Elements and Performance Criteria
 Variables and Range statement
 Evidence guide
Together all the parts of a Unit of Competence guide the assessor in determining
whether the candidate is competent.
The ensuing sections of this EOS document comprise a description of the respective
occupation with all the key components of a Unit of Competence:
 the chart with an overview of all Units of Competence for the respective
occupation including the Unit Codes and the Unit Titles
 the contents of each Unit of Competence (competence standard)
 occupational map providing the technical and vocational education and training
(TVET) providers with information and important requirements to consider when
designing training programs for this standards and for the individual, a career
path
UNIT OF COMPETENCE CHART
Occupational Standard: Hotel Kitchen Operation
Occupational Code: CST HKO
NTQF Level I
CST HKO1 01 0913 CST HKO1 02 0913 CST HKO1 03 0913

Use Basic Methods of Prepare Appetizers Prepare Basic
Cookery and Salads Ethiopian Cultural
Dishes

Organize and Prepare Present Food Receive and Store
Food Kitchen Supplies

Clean and Maintain Prepare Sandwiches Develop and Update
Kitchen Premises Hospitality Industry
Knowledge

Work With Colleagues Work In a Socially Follow Health, Safety
and Customers Diverse Environment and Security
Procedures

Follow Workplace Carry Out Basic Receive and Respond
Hygiene Procedures Workplace To Workplace
Calculations Communication

Demonstrate Work Work With Others Apply Quality
Values Standards
CST HKO1 19 0913

Develop CST HKO1 20 1013
Understanding of Apply 5S Procedures
Entrepreneurship
NTQF Level II

Prepare, Cook and Prepare Intermediate Prepare Stocks,
Serve Food for Food Ethiopian Cultural Sauces and Soups
Service Dishes

Prepare Vegetables, Select, Prepare and Select, Prepare and
Fruit, Eggs and Cook Poultry Cook Seafood
Farinaceous Dishes

Select, Prepare and Prepare Hot and Cold Prepare Pastries,
Cook Meat Desserts Cakes and Yeast
Goods

Plan and Prepare Food Prepare Foods Package Prepared
for Buffets According to Dietary Foodstuffs
and Cultural Needs

Operate a Fast Food Apply Cook-Chill Transport and Store
Outlet Production Processes Food in a Safe and
Hygienic Manner

Implement Food Safety Work in Team Participate in
Procedures Environment Workplace
Communication
CST HKO2 19 0913
CST HKO2 20 1013
Develop
CST Business
Apply Continuous HKO1 20 1012
Practice Improvement
Processes (Kaizen)
NTQF Level I
Occupational Standard: Hotel Kitchen Operation Level I
Unit Title Use Basic Methods of Cookery
Unit Code CST HKO1 01 0913
Unit Descriptor This unit describes the performance outcomes, skills and
knowledge required to use a range of basic cookery methods to
prepare menu items for the kitchen of a hospitality or catering
operation. The unit underpins effective performance in all other
cookery units
Elements Performance Criteria

1 Select and use 1.1 Select appropriate equipment and technology for particular
cooking cooking methods.
equipment and 1.2 Use equipment hygienically, safely and according to
technology manufacturer instructions
2 Prepare and cook 2.1 Use various cookery methods to prepare dishes to
food using basic enterprise standard.
methods of 2.2 Calculate correct quantities and ratios of commodities for
cookery specific cookery methods.
2.3 Complete cooking process in a logical and safe manner.
2.4 Identify problems with the cooking process promptly and take
corrective action.
2.5 Prepare dishes using a range of methods and current
technology within acceptable enterprise and customer
timeframes.
2.6 Work cooperatively with kitchen and front-of-house
colleagues to ensure timely preparation of dishes.
Variable Range
Equipment and  electric, gas or induction ranges
technology may  ovens, including combi ovens
include but not  microwaves
limited to these:  grills and griddles
 deep-fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 tilting fry pan and bratt pan
 steamers
 utensils
 cutlery
Cookery methods  boiling
may include  poaching
 steaming
 stewing
 braising
 roasting
 baking
 grilling
 shallow frying
 deep-frying
 stir-frying
 pan-frying
commodities  dairy products, such as milk, butter, yoghurt, cheeses and
including: alternatives
 dry goods, such as flours, sugars, pastas and rice
 standard fruit and vegetables
 eggs
 meat, seafood and poultry, which may be fresh, frozen,
preserved or pre-prepared, and may also include meat
products such as standard cuts, sausages, hams, salami and
other meat products
 general food items, such as oils, sauces, condiments and
flavourings, garnishes, coatings and batters
Evidence Guide
Critical aspects of Assessment requires evidence that the candidate:
Competence  ability to prepare dishes on more than one occasion within
realistic workplace time constraints using a range of cookery
methods
 knowledge of major food groups, culinary terminology and
equipment as they relate to the required methods of cookery
 application of hygiene and safety principles and procedures
during the cooking process
Underpinning Demonstrates knowledge of:
Knowledge and  food classification for the major food groups
Attitudes  characteristics of different foods and appropriate cookery
methods
 underlying principles of all basic methods of cookery
 culinary terms commonly used in association with the required
methods of cookery
 effects of different cookery methods on the nutritional value of
food
 principles and practices of personal and professional hygiene
related to working in a kitchen, including appropriate uniform
and personal protective equipment
Underpinning Skills Demonstrates skills to:
 logical and time-efficient work flow
 use and characteristics of a range of equipment used for the
required methods of cookery
 safe work practices, particularly in relation to bending and
lifting, and using cutting implements, appliances, heated
surfaces and other equipment that carries a risk of burns
 waste minimisation techniques and environmental
considerations in relation to different cookery methods
 problem-solving skills to deal with problems such as
shortages of food items, mistakes or problems in commodities
or meals produced, and equipment failure
 literacy skills to read menus, orders and instructions
 numeracy skills to calculate quantities and portions against
orders
Resources Access is required to real or appropriately simulated situations,
Implication including work areas, materials and equipment, and to
information on workplace practices and OHS practices.
Assessment Competency may be assessed through:
Methods  Interview / Written Test / Oral Questioning
 Observation / Demonstration
Context of Competency may be assessed in the work place or in a
Assessment simulated work place setting

Unit Title Prepare Appetizers and Salads
knowledge required to prepare and present appetizers and
salads in a commercial kitchen or catering operation.
Appetizers are foods that normally precede a meal, or may be
served as an accompaniment to drinks. They include a range of
hot and cold dishes which can be either classical or modern, and
vary in ethnic and cultural origins. Salads may be vegetable or
fruit-based, and may also include classical or modern and varying
ethnic and cultural types

1 Prepare and 1.1 Choose suitable ingredients that meet enterprise quality
present a variety standard for salads and dressings.
of salads and 1.2 Prepare salads using fresh seasonal ingredients to an
dressings acceptable enterprise standard to maximize nutritional value,
eating characteristics and taste.
1.3 Prepare suitable sauces and dressings to either incorporate
into, or accompany, salads.
1.4 Present salads attractively according to enterprise standards
2 Prepare and 2.1 Produce appetizers to an acceptable enterprise standard
present a range using the correct ingredients ensuring symmetry and
of hot and cold neatness of presentation, appropriate ingredient
appetizers combinations, precise and uniformly cut ingredients, and
attractive service ware and garnishes.
2.2 Select and prepare glazes correctly, where required.
2.3 Select and use correct equipment to assist in production of
appetizers.
2.4 Use quality trimmings or other leftovers where and when
appropriate.
2.5 Prepare and present appetizers in a hygienic, logical and
sequential manner within the required timeframe.
2.6 Present appetizers attractively according to classical, cultural
or enterprise standards
3 Store appetizers 3.1 Store appetizers and salads in appropriate conditions and
and salads containers and at the correct temperature to maintain
freshness, taste and quality.
Variable Range
Salads may be: but  garden salads
not limited to these;  fruit salads
 classical salads, e.g. caesar and waldorf
 modern
 diverse cultural and ethnic recipes
 warm or cold
Dressings may  French
include: but not  classic
limited to these  diverse cultural and ethnic
Appetisers may  hors d'oeuvres
also be referred to  canapés
as and must  savouries
include:  antipasto
 tapas
 finger foods
 sandwiches
Evidence Guide
Competence  ability to prepare a variety of appetisers and salads from
different recipes and cultural backgrounds
 ability to prepare a number of appetisers and salads within
industry realistic timeframes
 ability to present appetisers and salads attractively and
creatively
Knowledge and  historical development and current trends in salads and
Attitudes appetisers
 suitable commodities and food combinations for use in salads
and appetisers
 compatible dressings and sauces for incorporating into or
accompanying salads
 methods of attractive presentation for salads and appetisers
 nutritional values of appetisers, salads and salad ingredients
and the effects of cooking on nutrients
 culinary terms commonly used in the industry with regard to
appetisers and salads
 principles and practices of hygiene related to working in a
kitchen, including appropriate uniform and other personal
protective equipment
 knife skills to prepare a range of appetisers and salads
 safe work practices, particularly when using knives
considerations in relation to appetisers and salads
 Numeracy skills to calculate quantities and portions against
orders
Unit Title Prepare Basic Ethiopian Cultural Dishes
knowledge required to prepare and present Ethiopian cultural
foods and cultural beverages in a commercial kitchen or
catering operation.
Ethiopian dishes are foods that normally include a range of hot
and cold dishes which can be either classical or modern, and
vary in ethnic and cultural origins.

1 Prepare cultural 1.1 Identify cultural foods for menu items.
food & 1.2 Arrange sauces and staple cultural foods to enterprise
beverages for requirements for specific dishes
service
1.3 Brew cultural beverages
2 Portion and 2.1 Ensure that sufficient supplies of clean, undamaged crockery
present food and are available at temperatures appropriate to food being
beverage served.
2.2 Portion food according to enterprise policies and standard
recipes.
2.3 present food neatly and attractively, without drips or spills, to
the enterprise requirements for the specified dish, taking into
consideration eye appeal, color and contrast, temperature of
food, service equipment, and classical and innovative
arrangement styles.
2.4 Serve food to be displayed in public areas in appropriate
service ware at the correct temperature, in an attractive
manner, without drips or spills and giving attention to color
2.5 present beverage with appropriate cultural serving products
3 Work in a team 3.1 Demonstrate good teamwork with all kitchen and food service
staff to ensure timely, quality service of food.
3.2 Organize and follow a kitchen routine for food service to
maximize food quality and minimize delays.
3.3 Maintain a high standard of personal and work-related
hygiene practices.
Variable Range
Cultural foods must  salads
be presented and  food items:-
served including:  fasting and
 non-fasting food
staple cultural  Injera
foods may include;  Kocho
but not limited to  Kita
these  Godere
Traditional  Tela
beverage May  Tej
include; but not  Areke
limited to
Service equipment  Cultural food and beverage serving products
may include:  buffet or appropriate table
 Cultural Ethiopian display items
Evidence Guide
Competence  ability to prepare a variety of different recipes and cultural
food and beverage backgrounds
 ability to prepare a number of cultural foods and beverages
within realistic timeframes
 ability to present cultural foods beverages and attractively and
creatively
Knowledge and  historical development and current trends in cultural foods
Attitudes and beverages
 suitable commodities and food and beverage combinations
for use in cultural foods and beverages
accompanying cultural foods
 methods of attractive presentation for cultural food and
beverages
 nutritional values of cultural food ingredients and the effects of
cooking on nutrients
cultural foods
 knife skills to prepare a range of cultural foods
considerations in relation to cultural foods and beverages
orders
Unit Title Organize and Prepare Food
knowledge required to organise and prepare a variety of foods
within the kitchen of a hospitality or catering operation. It requires
the ability to use general food preparation techniques, contribute
to the organisation's profitability through effective resource use
and to minimise negative environmental impacts by reusing
resources, recycling and using safe methods for disposing of
kitchen waste.
The term 'organising and preparing food' is also referred to as
'mise- en place' and includes basic preparation prior to serving
food, which may involve cooking components of a dish but does
not include the actual presentation

1 Select, prepare 1.1 Select knives and equipment of the correct type and size for
and use the job, and ensure that it is clean, safely assembled and
equipment ready before use.
1.2 Use equipment correctly, safely and hygienically
2 Assemble 2.1 Identify and obtain ingredients according to standard recipes,
ingredients for recipe cards or enterprise requirements.
menu items 2.2 Assemble ingredients according to the correct quantity, type
and quality required
3 Prepare food 3.1 Prepare food items required for menus according to correct
items weight, amount and number of portions.
3.2 Clean, peel and prepare vegetables and fruit as required for
menu items.
3.3 Prepare dairy products required for menu items, ensuring
they are correctly handled.
3.4 Measure, sift where appropriate, and use dry goods as
required for menu items.
3.5 Correctly handle all food items according to food safety
procedures and the handling requirements for particular types
of food.
3.6 Prepare food items in the required form and timeframe
4 Portion food 4.1 Select and use suitable knives and equipment for food
ingredients portioning.
4.2 Portion food ingredients accurately, according to size,
weight and required menu items.
4.3 Store prepared and portioned foodstuffs according to food
safety procedures and the storage requirements for particular
types of food
5 Contribute to 5.1 Use the designated quantity, weight and portions of
profitability ingredients to minimize wastage and maximize profitability of
meals prepared.
5.2 Prepare the correct amount of food items according to
expected numbers of customers to minimize wastage and
maximize profitability of meals prepared
6 Reduce food 6.1 Use energy and water resources efficiently when cleaning
preparation costs equipment and organizing and preparing food to reduce costs
and negative and negative environmental impacts.
environmental 6.2 Save reusable by-products of food preparation for future
impacts cooking activities.
6.3 Use recyclable products during food preparation and
dispose of them in designated recycling bins.
6.4 Safely dispose of all kitchen waste and hazardous
substances to minimize negative environmental impacts.
Variable Range
Knives and  knives, cleavers and utensils such as butcher and boning
equipment may be knives, filleting knives, butter spreading knives, vegetable
mechanical or peeler or knives, slicers
power driven and:  knife sharpening equipment
must include the  graters
use of:
 commercial mixers food processors, blenders and
attachments
 scales
 measures
 whisks
 thermometers
 saws and meat cleavers
 meat bats
 meat hooks
 larding needles
 mincers
 bow choppers
 slicing machines
 grills or salamanders
 fryers
 large fixed equipment, such as bains Marie and fridges
 patisserie cutting implements
 cutting implements for nuts and fruits
 beaters
 spatulas
 wooden spoons
 piping bags and attachments
 moulds, shapes and cutters
 cake tins
Food items to be must include the use of:
prepared:  dairy products, including milk, yoghurt, cheeses and
alternatives, e.g. soy products
 standard fruit and vegetables
 general food items such as sauces, condiments and
flavourings, garnishes, coatings and batters may include the
use of:
 meat, seafood and poultry that may be fresh, frozen,
preserved or pre-prepared
 meat products such as standard cuts, sausages, hams
and salami
Food ingredients to  meat
be portioned may  seafood
include:  poultry
 pastry
 dough
 fruit
 vegetables
Reusable by-  meat and fish off cuts
products may  bones and trimmings
include:  fruit peelings and off cuts
 vegetable peelings and off cuts
 unused portions of:
 fruits
 vegetables
 seafood, meat and poultry
 flowers
 garnishes
 accompaniments
 batter
 dough
 pastry
 fillings
 sauces and dips
 eggs
 coconut cream and flesh
 combined spices
 pastes
 glass bottles and jars
 plastics
 paper and cardboard
 tin or aluminium containers
 fruit and vegetable matter
Kitchen waste and Any used or out of date ingredient or food item such as:
hazardous  cooking oils
substances may  animal fat
include:  ghee
 dairy products, including milk, yoghurt, cheeses and. soy
products
 fruit and vegetables
 general food items such as sauces, condiments and
flavorings, garnishes, coatings and batters
 meat, seafood and poultry
 meat products such as standard cuts, sausages, hams and
salami
 Any cleaning agent or chemicals.
Evidence Guide
Competence  ability to organise efficient, resource effective preparation of a
variety of foods according to expected numbers of customers
and to maximise profitability and minimise negative
environmental impacts
 ability to use a range of cookery and preparation methods
appropriate to the cuisine
 ability to undertake duties according to organisational
hygiene, health and safety practices
 knowledge of food safety procedures and correct handling
and storage requirements for different types of food
 knowledge of correct and environmentally sound disposal
methods for kitchen waste and in particular for hazardous
substances
 ability to organise and prepare a wide variety of general food
items within the timeframe required by a commercial kitchen
Knowledge and  the key characteristics and uses of the main categories of
Attitudes food items and those that are particularly used in the
organisation
 menu and recipe requirements for the particular style,
products and cuisine being served
 expected numbers of customers to be served
 full details of food safety procedures used in kitchen
operations and the particular food safety regime for the
organisation
 correct handling and storage requirements for different types
of food
 applications of different types of cleaning products
 the essential features of and safe practices for using common
hazardous substances used within kitchens and in particular
substances used by the organisation e.g. cleaning products
 the environmental impacts of cleaning equipment and
preparing food and minimal impact practices to reduce these
especially those that relate to reusable resources, water and
energy use
 correct and environmentally sound disposal methods for
kitchen waste and hazardous substances
 knife handling techniques
 cutting techniques for foods as required for menu items
 hygienic handling of food and equipment according to local,
state or territory and national regulatory requirements
 safe work practices according to OHS principles and
procedures, particularly with regard to using knives
 cleaning techniques for kitchen equipment
 problem-solving skills to deal with minor problems, such as
shortages of ingredients
 literacy skills to read recipes, menus, instructions and orders
 numeracy skills to calculate portions, and weigh and measure
quantities of ingredients

Unit Title Present Food
knowledge required to efficiently and professionally plate, present
and serve food in a commercial kitchen or catering operation.
1. Prepare food for 1.1 Identify foods for menu items.
service 1.2 Arrange sauces and garnishes to enterprise requirements for
specific dishes
2. Portion and plate 2.1 Ensure that sufficient supplies of clean, undamaged crockery
food are available at temperatures appropriate to food being
served.
recipes.
2.3 Plate food and present neatly and attractively, without drips or
spills, to the enterprise requirements for the specified dish,
taking into consideration eye appeal, color and contrast,
temperature of food, service equipment, and classical and
innovative arrangement styles.
3. Work in a team 3.1 Demonstrate good teamwork with all kitchen and food service
hygiene practices.
Variable Range
foods must be  entrees
plated, presented  main courses
and served,  desserts
including:  soups
 sandwiches
 breakfast items
 canapés and appetisers
Service equipment  food and beverage trays
may include:  buffet or suitable table
 dishes and platters
 buffet and smorgasbord display items
Evidence Guide
Competence  application of hygiene and safety principles and procedures
 ability to plate, present and serve a general range of foods
efficiently and within realistic workplace time constraints
 ability to work as part of a team in a positive and courteous
manner
Knowledge and  use and characteristics of basic food products and types of
Attitudes menus as required
 classical and innovative styles of food presentation for major
food groups
 safe work practices according to OHS principles and
procedures
 hygienic handling of food and equipment according to
regulatory requirements
considerations in relation to food presentation
 problem-solving skills to deal with minor problems such as
shortages of ingredients, spillages and mistakes
 literacy skills to read menus and orders
 numeracy skills to calculate portions and plate menu items
uniformly
Unit Title Receive and Store Kitchen Supplies
knowledge required to receive and store supplies in commercial
cookery or catering operations. It focuses on the general stock
handling procedures required for food and kitchen-related goods.
Supplies refer to all perishable and non-perishable goods
received from both internal and external suppliers and maintained
within a stock control system

1 Take delivery of 1.1 Check all incoming supplies against specifications, orders
supplies and delivery documentation taking into account quantity, size,
weight, quality and freshness, according to enterprise
procedures and regulatory requirements.
1.2 Identify and record information about the supplier, any
temperature checks undertaken, any variations and
discrepancies and report them to the appropriate person.
1.3 Inspect supplied items for damage, quality, use-by dates,
breakages or discrepancies and record details according to
enterprise policy and regulatory requirements.
1.4 Manage excess stock appropriately, according to enterprise
policy
2 Store supplies 2.1 Transport supplies to appropriate storage area promptly,
ensuring that stock is protected from loss, contamination,
spoilage, temperature abuse and pests according to OHS
and food safety procedures.
2.2 Store supplies in appropriate storage area, ensuring
compliance with enterprise procedures, food safety program,
and regulatory requirements for temperature, ventilation and
sanitation.
2.3 Record supply levels accurately and promptly according to
enterprise procedures and regulatory requirements.
2.4 Label supplies according to enterprise procedures
3 Rotate and 3.1 Rotate supplies according to enterprise policy.
maintain supplies 3.2 Move and shift supplies according to safety and hygiene
requirements.
3.3 Check the quality of supplies and complete reports as
required.
3.4 Dispose of damaged or spoiled supplies according to
enterprise and regulatory requirements.
3.5 Safely dispose of all excess or spoilt stock and waste,
especially hazardous substances, to minimize negative
environmental impacts.
3.6 Identify and report any problems promptly.
3.7 Maintain storage areas in optimum condition, ensuring that
they are clean, at required temperature, free from vermin or
infestation and free from defects
Variable Range
Supplies: must include:
 food, including dry goods, dairy products, meat and seafood,
poultry, fruit and vegetables and frozen goods
may include:
 beverages
 utensils and equipment for food preparation
 cleaning materials and equipment
 linen, such as tea towels, serviettes, tablecloths and aprons
 stationery, vouchers and tickets
Temperature  raw foods
checks may be  ingredients
taken for a range of  cold, frozen or reheated foods or ingredients
foods at different
temperatures,
including:
Variations and  rejection of food that is likely to be contaminated, for example,
discrepancies must it is at the incorrect temperature (food that is intended to be
include: frozen but has thawed, or cold food that is in the temperature
danger zone)
 packaged food that is exposed through damaged packaging
 incorrect quantities, amounts or weights
 wrong product
Regulatory  Ethiopian Food Standards Code
requirements  Federal and regional food safety regulations
include:
Storage may  refrigeration
include:  freezers
 cool rooms
 dry stores
Evidence Guide
Competence  ability to receive, handle and store kitchen supplies safely and
efficiently
 knowledge of the OHS and hygiene issues related to receipt,
handling and storage of supplies
Knowledge and  principles of stock control, including:
Attitudes  rotation
 correct storage procedures for specific goods
 food segregation
 checking for slow moving items
 common examples of stock control documentation and
systems
 enterprise requirements and procedures related to the
Ethiopian Food Standards Code and food safety
programs
 suitable storage for the various types of food
 basic supplies and commodities
 hygiene procedures related to stock handling and storage
 correct and environmentally sound disposal methods for
waste and in particular for hazardous substances
 ability to use a thermometer correctly to undertake
temperature checks using a thermometer for a range of foods
at different temperatures
 safe work practices, particularly in relation to lifting and
handling, and stacking and transporting goods
considerations in relation to receipt and storage of kitchen
supplies
shortages, variations and errors
 literacy skills to read and check delivery documentation
against order requirements and complete records relating to
deliveries
 numeracy skills to count and check quantities of stock
Unit Title Clean and Maintain Kitchen Premises
knowledge required to clean and maintain kitchens, and food
preparation and storage areas in commercial cookery or catering
operations. It requires the ability to set up cleaning equipment
and to safely clean premises and equipment using resources
efficiently to reduce negative environmental impacts

1 Clean, sanitize 1.1 Select and prepare suitable wet and dry cleaning agents and
and store chemicals according to relevant manufacturer and OHS and
equipment environmental requirements
1.2 Clean and sanitize equipment and utensils according to
manufacturer instructions and without causing damage.
1.3 Store or stack cleaned equipment and utensils safely and in
the designated place.
1.4 Use cleaning equipment safely and according to
manufacturer instructions.
1.5 Assemble and disassemble cleaning equipment in a safe
manner.
1.6 Store cleaning equipment safely and correctly in the
designated position and area
2 Clean and 2.1 Follow cleaning schedules correctly.
sanitize premises 2.2 Use chemicals and equipment correctly and safely to clean
and sanitize walls, floors, shelves and other surfaces.
2.3 Clean and sanitize walls, floors, shelves and working surfaces
without causing damage to health or property.
2.4 Follow procedures in the event of a chemical accident
according to enterprise policy and procedures.
2.5 Sort linen and safely remove it according to enterprise
procedures
3 Reduce negative 3.1 Use energy, water and other resources efficiently when
environmental cleaning premises to reduce negative environmental impacts.
impacts
3.2 Safely dispose of all waste, especially hazardous substances,
to minimize negative environmental impacts
Variable Range
OHS and  enterprise policies and procedures related to cleaning
environmental operations and disposal of used chemicals
requirements may  general workplace safety procedures
include:  correct use of manual handling techniques
 use of hazardous substances and storage requirements
 enterprise security procedures
Equipment to be  crockery
cleaned and  glassware
sanitised must  cutlery
include:  utensils
 pots, pans and dishes
 containers
 chopping boards
 garbage bins
Cleaning  dishwashers
equipment may  floor scrubbers or polishers
include:  mops
 cleaning cloths
 brooms and dustpans
 pressurised steam and water cleaners
Surfaces to be  walls
cleaned must  floors
include:  shelves
 benches and working surfaces
 ovens, stoves, cooking equipment and appliances
 fridges, freezers and cool rooms
 storerooms and cupboards
 extraction fans
Procedures in the  following first aid procedures within scope of individual
event of a chemical responsibility
accident may  ensuring contaminated food is destroyed
include:  ensuring food preparation area, surfaces and equipment are
treated according to enterprise procedures to avoid any risk to
food
Linen may include:  napkins
 tablecloths
 serving cloths
 tea towels
 clothing
 cleaning cloths
Evidence Guide
Competence  ability to select and use relevant equipment and cleaning
agents safely, efficiently and according to acceptable
enterprise cleaning routines and timeframes
 ability to organise resource effective cleaning of both wet and
dry areas and large and small equipment and utensils
commonly found in a commercial kitchen
 ability to undertake duties according to organisational food
safety, health and safety practices
 knowledge of correct and environmentally sound disposal
methods for waste and in particular for hazardous substances
 ability to complete cleaning tasks within the timeframe
required by a within commercially realistic timeframes
Knowledge and  sanitising and disinfecting methods and procedures and the
Attitudes importance and purpose of each
 hygiene and cross-contamination issues for kitchens
 cleaning procedures for various surfaces and equipment,
including wet and dry
 correct cleaning chemicals, equipment and procedures for
cleaning various surfaces and materials
 enterprise procedures and standards in relation to
presentation of premises
 safe work practices relating to use of cleaning equipment,
bending and manual handling
 applications of different types of cleaning products
 the essential features of and safe practices for using common
hazardous substances used to clean commercial kitchens and
in particular substances used by the organisation e.g.
cleaning products and chemicals
 the environmental impacts of cleaning commercial kitchens
and equipment and minimal impact practices to reduce these
especially those that relate to resource, water and energy use
 correct and environmentally sound disposal methods for
kitchen waste and in particular for hazardous substances
 correct use of personal protective equipment
 cleaning techniques for premises and equipment
 correct and safe usage and storage of cleaning materials and
chemicals
 safe work practices, particularly in relation to bending, lifting,
carrying and using equipment
 problem-solving skills to deal with difficult or unusual stains
and soiling
 literacy skills to read instructions and labels on equipment and
cleaning chemicals
 numeracy skills to calculate the dilution requirements of
chemical and cleaning products
Unit Title Prepare Sandwiches
knowledge required to prepare and present a variety of
sandwiches in a commercial kitchen or catering operation.
Sandwiches may be classical or modern, hot or cold, of varying
cultural and ethnic origins and use a variety of fillings and types
of bread.
Sandwiches may be pre-prepared or made on demand according
to customer requests.
Preparation, presentation and storage potential of sandwiches
will depend on bread types and fillings

1 Prepare and 1.1 Prepare a variety of sandwich types, including classical and
present a variety contemporary.
of sandwiches 1.2 Select suitable bases from a range of bread types.
1.3 Produce sandwiches using the correct ingredients to an
acceptable enterprise standard.
1.4 Prepare sandwiches using a range of appropriate
techniques.
1.5 Select appropriate equipment for toasting and heating and
use it correctly and safely.
1.6 Prepare and present sandwiches in a logical and sequential
manner within the required timeframe.
1.7 Prepare sandwiches according to enterprise standards and
customer requests.
1.8 Present sandwiches in an attractive manner, using suitable
garnishes and service ware
2 Store sandwiches 2.1 Store sandwiches hygienically at the correct temperature and
in appropriate conditions to maintain freshness and quality
Variable Range
Sandwich types to  Pullman
be prepared may  open sandwiches
include:  club sandwiches
 pinwheel, domino or chequerboard sandwiches
 filled rolls, focaccia or pita bread
 those using specialised or ethnic breads such as dark rye,
gluten-free and Turkish
Standard for  neatness of presentation
producing  appropriate ingredient combinations
sandwiches must  precise and uniformly cut ingredients
ensure:  uniform size and shape
 attractive service ware and garnishes
Preparation and  bread type
storage of  ingredients, nature and consistency of fillings
sandwiches must  need for chilling
include  use of plastic wrap or foil
consideration of:
 use of bulk-storage containers
 use of customised containers for display, presentation and
sale
Techniques for  spreading
making sandwiches  layering
may include:  piping
 portioning
 moulding
 cutting
 garnishing
Evidence Guide
Competence  ability to prepare a variety of sandwiches of different types
using different breads and ingredients
 ability to prepare a quantity of sandwiches within industry-
realistic timeframes
 ability to present sandwiches attractively
 hygienic food-handling practices
 safe work practices, particularly in relation to cutting and
slicing
Knowledge and  suitable breads and fillings and appropriate food combinations
Attitudes for sandwiches
 suitable storage techniques to maintain optimum quality of
ingredients
 culinary terms commonly used in the industry in relation to
sandwiches
 principles and practices of hygiene, including dress standards
 basic food information in relation to special dietary needs and
customer requests, and suitable breads and ingredients to
meet these needs
 portion control for sandwiches
 past and current trends in sandwiches
 creative presentation techniques for sandwiches
 safe work practices, particularly in relation to cutting and
slicing
considerations in relation to preparation of sandwiches
shortages of food items, mistakes or problems in sandwiches
produced, and equipment failure
 communication skills to listen and understand and clarify
customer requirements, provide information and interpret non-
verbal communication
 literacy skills to read requirements of orders and menus
sandwich orders
 organisational skills and teamwork
Unit Title Develop and Update Hospitality Industry Knowledge
knowledge required to develop and update knowledge of the
hospitality industry, including the role of different industry sectors
and key legal and ethical issues that must be considered by
hospitality industry personnel in their day-to-day work. This
knowledge underpins effective performance in the hospitality
industry.

1. Seek 1.1 Identify and access information sources on the hospitality
information on industry appropriately and correctly.
the hospitality
industry 1.2 Obtain information to assist effective work performance with
in the industry.
1.3 Access and update specific information on relevant sectors
of work.
1.4 Use knowledge of the hospitality industry in the correct
context to enhance quality of work performance
2. Source and 2. 1 Obtain information on legal and ethical issues to assist
apply effective work performance.
information on
legal and ethical 2. 2 Conduct day-to-day hospitality industry activities according
issues for the to legal obligations and ethical industry practices
hospitality
industry
3. Update 3.1 Identify and use a range of opportunities to update general
hospitality knowledge of the hospitality industry.
industry
knowledge 3.2 Monitor current issues of concern to the industry.
3.3 Share updated knowledge with customers and colleagues as
appropriate and incorporate this knowledge into day-to-day
work activities
Variable Range
Information sources Include:
 media
 reference books
 libraries
 unions
 industry associations
 industry journals
 internet
 information services
 personal observation and experience
 colleagues, supervisors and managers
 industry contacts, mentors and advisers
Information to must include:
assist effective  different sectors and businesses of the hospitality industry,
work performance their interrelationships and the services available in each
within the industry sector
 relationships between tourism and hospitality
 relationships between the hospitality industry and other
industries, such as:
 entertainment
 food production
 wine production
 recreation
 meetings and events
 retail
 industry working conditions
 environmental issues and requirements
 industrial relations issues and major organizations
 career opportunities within the industry
 work ethic required to work in the industry
 industry expectations of staff
 quality assurance
Legal issues that include:
impact on the  consumer protection
industry  duty of care
 EEO (Equal Employment opportunity)
 anti-discrimination
 work place relations
 child sex tourism
Ethical issues industry relate to:
impacting on the  confidentiality
 commission procedures
 overbooking
 pricing
 tipping
 familiarizations
 gifts and services free of charge
 product recommendations
Issues of concern may be related to:
to the industry  government initiatives
 emerging markets
 environmental and social issues
 labor issues
 industry expansion or retraction
Evidence Guide
Competence  sourced initial and updated hospitality industry information
and to apply this to day-to-day activities
 understood the hospitality industry, including main roles,
functions and interrelationships of different sectors, with a
more detailed knowledge of issues relating to a specific sector
or workplace
 understood the key legal and ethical issues for the hospitality
industry
Knowledge and  different sectors of the hospitality industry and their
Attitudes interrelationships, including a general knowledge of the role
and function of:
 food and beverage
 front office
 food production or kitchen operations
 housekeeping
 clubs
 gaming
 overview of quality assurance, quality activities and
continuous improvement in the
 hospitality industry and the role of individual staff members
within the quality process
 industry information sources
 role of trade unions and employer groups in the industry
 environmental responsibilities of the industry, including waste
minimization and recycling
 main objectives, requirements and impact on individual staff
of federal, and state or territory legislation, regulations and
guidelines that apply to the industry in the following areas:
 liquor, including responsible service of alcohol
 health and safety
 hygiene
 gaming
 workplace relations
 workers’ compensation
 consumer protection and trade practices
 duty of care
 building regulations
 equal employment opportunity (EEO) and anti-
discrimination
 overview of current and emerging technology used in the
hospitality industry
 identifying relevant information
 questioning techniques to obtain information
 note taking
 sorting and summarizing information
 communication and literacy skills to source, read and interpret
general information on the hospitality industry
 literacy skills to read and interpret plain English information
documents that relate to legal issues affecting the hospitality
industry
Resources  the candidate has accessed appropriate computers, printers
Implication and communication technologies to facilitate the processes
involved in sourcing industry information
 access to information sources in order to conduct research
and collect sufficient information

Unit Title Work with Colleagues and Customers
Unit Descriptor This unit describes the performance outcomes, interpersonal,
communication and customer service skills and knowledge
required to work in the service industries. This is a core unit
underpinning all other units involving interaction with colleagues
and customers.
Key required skills and knowledge for this role include meeting
personal presentation standards, establishing rapport with
customers, determining and addressing customer needs and
expectations, dealing with complaints, working in teams and
using appropriate communication techniques and mediums.

1 Communicate 1.1 Conduct communication with customers and colleagues in
with customers. a polite, professional and friendly manner.
1.2 Use language and tone appropriate to a given situation in
both written and spoken communication.
1.3 Source relevant information about products and services and
provide information clearly to customers.
1.4 Use appropriate non-verbal communication in all situations.
1.5 Observe and take into consideration non-verbal
communication of colleagues and customers.
1.6 Show sensitivity to cultural and social differences.
1.7 Use active listening and questioning to facilitate effective two-
way communication.
1.8 Select an appropriate medium of communication for the
particular audience, purpose and situation, taking into
consideration the characteristics of each medium and the
relevant factors involved.
1.9 Use communication medium correctly and according to
standard protocols and organization procedures
2 Maintain personal 2.1 Practice high standards of personal presentation according
presentation to organization requirements, work location, impacts on
standards different types of customers and specific requirements for
particular work functions
3 Provide service to 3.1 Identify colleague and customer needs and expectations
colleagues and correctly, including customers with special needs, and
customers provide appropriate products, services or information.
3.2 Meet all reasonable colleague and customer needs and
requests within acceptable organization timeframes.
3.3 Identify and take all opportunities to enhance service quality
4 Respond to 4.1 Identify potential and existing conflicts and seek solutions in
conflicts and conjunction with parties involved.
customer 4.2 Recognize customer dissatisfaction promptly and take action
complaints to resolve the situation according to individual level of
responsibility and organization procedures.
4.3 Respond to customer complaints positively, sensitively and
politely and in consultation with the customer.
4.4 Refer escalated complaints to the appropriate person
according to individual level of responsibility and organization
policy and procedures.
4.5 Maintain a positive and cooperative manner at all times
5 Work in a team. 5.1 Demonstrate trust, support and respect towards team
members in day-to-day work activities.
5.2 Recognize and accommodate cultural differences within the
team.
5.3 Identify work-team goals jointly with colleagues and relevant
others.
5.4 Identify, prioritize and complete individual tasks within
designated timeframes.
5.5 Seek assistance from other team members, supervisors and
managers when required.
5.6 Offer assistance to colleagues when required to ensure
designated work goals are met.
5.7 Acknowledge and respond to feedback and information from
other team members.
5.8 Negotiate changes to individual responsibilities to meet
reviewed work goals.
Variable Range
Communication May be:
 verbal
 written format, such as electronic (e.g. email) or hard copy
(e.g. letter)
 by telephone
 in languages other than English, including Australian
Indigenous languages
 visual, such as sign language
 via an interpreter
Customers and May be:
colleagues  workmates and colleagues
 external customers and clients
 members of other tourism and hospitality industry sectors
 individuals or groups, such as consultants and committees
 government or other organisations
 visitors
 media
Non-verbal May include:
communication  body language
 dress and accessories
 gestures and mannerisms
 voice tonality and volume
 use of space
 culturally specific communication customs and practices
Cultural and social May include:
differences  modes of greeting, fare welling and conversation
 body language, including use of body gestures
 formality of language
Medium of May include:

communication  fax
 email or other electronic communication
 simple written messages, such as restaurant bookings or
phone messages
 face-to-face
 telephone
 two-way communication systems
 standard forms and pro formas
 assistive technology, e.g. telephone typewriter (TTY)
 through interpreters
Factors Affecting the selection of appropriate medium may include:
 technical and operational features
 access of the sender and receiver to necessary equipment
 technical skills required to use the medium
 required format
 degree of formality required
 urgency and timeframes
Protocols and May include:
organization  modes of greeting and fare welling
procedures  addressing the person by name
 timeframe for required response
 style manual requirements
 standard letters and pro formas
Personal May include:
presentation  dress
 hair and grooming
 hands and nails
 jewellery
Customers with May include:
special needs  those with a disability
 those with special cultural or language needs
 unaccompanied children
 parents with young children
 pregnant women
 aged people
Customer May relate to:
complaints  problems with the service, such as delays or wrong orders
 problems with the product
 communication barriers or misunderstandings
Evidence Guide
Competence  ability to communicate effectively with customers and
colleagues (including those with special needs) within a range
of situations required for the relevant job role
 ability to work effectively in a team
 ability to respond effectively to a range of customer service
situations
 understanding of communication and customer service and its
importance in a tourism or hospitality context
Knowledge and  protocol and service rituals of the industry, sector and
Attitudes organisation
 ethics of professional hospitality and tourism behaviour
 characteristics, uses and conventions of different types of
communication mediums
 teamwork principles
 communication skills in relation to listening, questioning and
non-verbal communication
 basic written communication skills, including writing clear and
concise messages, notes, emails and faxes
 basic literacy skills to read messages, notes, emails and faxes
 basic telephone skills
 identifying and responding to different cultural, language and
special needs and expectations
 meeting personal presentation standards according to
organisation requirements
 identifying and dealing with conflict situations, complaints and
misunderstandings within scope of responsibility
 customer service skills, including meeting customer
requirements, handling customer complaints and requests,
developing rapport and promoting suitable products and
services

Unit Title Work in a Socially Diverse Environment
knowledge required to be culturally aware when serving
customers and working with colleagues from diverse
backgrounds. It requires the ability to communicate with people of
different social and cultural backgrounds with respect and
sensitivity and address cross-cultural misunderstandings.
No licensing, legislative, regulatory or certification requirements
apply to this unit at the time of endorsement.

1. Communicate 1.1 Value customers and colleagues from different cultural
with customers groups and treat them with respect and sensitivity.
and colleagues 1.2 Take into consideration cultural differences in all verbal and
from diverse non-verbal communication.
backgrounds 1.3 Make attempts to overcome language barriers by
communicating through the use of gestures, sign language,
or simple words in English or the other person's language.
1.4 Obtain assistance from colleagues, reference books or
outside organizations when required
2. Address cross- 2.1 Identify issues that may cause conflict or misunderstanding in
cultural the workplace.
misunderstandin 2.2 Address difficulties with appropriate people and seek
gs assistance from team leaders or others where required.
2.3 Consider possible cultural differences when difficulties or
misunderstandings occur.
2.4 Make efforts to resolve misunderstandings, taking account of
cultural considerations.
2.5 Refer problems and unresolved issues to the appropriate
team leader or supervisor for follow-up.
Variable Range
Cultural differences May relate to:
 race
 language
 special needs
 family structure
 gender
 age
 sexual preference
Attempts to May include:
overcome language  meet, greet and farewell customers
barriers  give simple directions
 give simple instructions
 answer simple enquiries
 prepare for, serve and assist customers
 describe goods and services
Outside May include:
organizations  interpreter services
 diplomatic services
 local cultural organisations
 appropriate government agencies
 educational institutions
 special needs advocacy groups
Possible cultural And needs may include:
differences  language spoken
 forms of address
 levels of formality or informality
 varied cultural interpretation of non-verbal behaviour
 work ethics
 personal grooming, including dress and hygiene habits
 family and social obligations and status
 observance of special religious, feasts or other celebratory
days
 customs, beliefs and values
 product preferences
Evidence Guide
Competence  social and cultural understanding and sensitivity in responding
to different types of customers and colleagues
 ability to identify and respond to the cultural context of the
workplace
 ability to apply knowledge of different cultures and cultural
characteristics appropriately when communicating with
colleagues and customers
 Ability to communicate effectively with customers and
colleagues from a broad range of backgrounds and on
different operational activities that are relevant to the
particular organisation and job role.
Knowledge and  principles that underpin cultural awareness
Attitudes  overview of general characteristics and key aspects of the
main social and cultural groups in Australian society, including
Indigenous and non-Indigenous people, sufficient to aid cross-
cultural understanding
 overview of general characteristics of various international
tourist groups appropriate to sector and individual workplace
to enable their identification
 basic knowledge of types of disability and implications for the
workplace
 principles and basic knowledge of EEO and anti-
discrimination legislation as they apply to individual
employees, and any associated workplace policies
 literacy skills to read and understand any workplace equal
employment opportunity (EEO) and anti-discrimination
policies and plain English information documents produced by
government information agencies
 basic communication skills to identify and attempt to resolve
misunderstandings which may be due to cross-cultural issues

Unit Title Follow Health, Safety and Security Procedures
knowledge required to follow predetermined health, safety and
security procedures. It requires the ability to incorporate safe
work practices into all workplace activities and to participate in
the organisation's OHS management practices

1. Follow workplace 1.1 Correctly and consistently follow the organization’s health,
procedures for safety and security procedures according to relevant
health, safety legislative requirements.
and security 1.2 Incorporate safe work practices into all workplace activities.
1.3 Follow the safety directions of supervisors or managers and
heed any workplace safety warning signs.
1.4 Use any required protective equipment and wear required
personal protective clothing.
1.5 Identify and promptly report unsafe work practices, issues
and breaches of health, safety and security procedures.
1.6 Report any suspicious behavior or unusual occurrences
promptly to the designated person.
2. Follow 2.1 Recognize emergency and potential emergency situations
procedures for promptly and determine or take required actions within the
emergency scope of individual responsibility.
situations 2.2 Follow the organization’s emergency procedures correctly.
2.3 Seek assistance promptly from colleagues or other authorities
where appropriate.
2.4 Report details of emergency situations accurately according
to organization procedures
3. Participate in the 3.1 Participate in OHS management practices developed by
organization’s the organization to ensure a safe workplace.
OHS practices 3.2 Actively participate in the OHS consultation processes and
identify and report safety and procedural issues requiring
attention.
3.3 Ensure immediate work area is free from hazards, participate
in scheduled hazard identification activities and report
hazards on an ongoing basis.
3.4 Participate in risk assessments and suggest appropriate ways
of controlling risk.
3.5 Raise OHS issues and concerns with designated persons
according to organization and legislative requirements
Variable Range
Health, safety and May involve:
security procedures  emergency, fire and accident
 incident and accident reporting
 consultation
 hazard identification
 risk assessment
 risk control
security, including:
 documents
 cash
 equipment
 people
 key control systems
Safe work practices May include:
 use of personal protective clothing and equipment
 safe posture and movements, including sitting, standing and
bending
 using safe manual handling techniques for such things as
lifting and transferring
 taking designated breaks
 rotating tasks
 using knives and equipment and handling hot surfaces
 taking account of the dangers associated with inert gases
used in beverage dispensing systems
 using computers and electronic equipment
 safe handling of chemicals, poisons and dangerous materials
 using ergonomically sound furniture and workstations
 clearing any hazards from immediate work area
 paying attention to safety signage
Issues and May include:
breaches of health,  loss of keys
safety and security  strange or suspicious persons
procedures  broken or malfunctioning equipment
 loss of property, goods or materials
 damaged property or fittings
 lack of suitable signage when required
 lack of training on health and safety issues
Emergency May include:
situations  bomb threats
 irrational customers
 accidents
 robberies or armed hold-ups
 fires
 floods
 earthquakes
 power failure
Participation in May involve:
OHS management  active participation in OHS induction training and safe work
practices practice training
 involvement in hazard identifications
 involvement in risk assessments
 involvement in suggesting methods for and making joint
decisions on how to eliminate or control risks
 involvement in writing parts of OHS policies and procedures
Consultation Processes may involve:
 OHS discussions with all employees during the course of
each business day
 a diary, whiteboard or suggestion box used by staff to report
issues of concern
 regular staff meetings that involve OHS discussions
 special staff meetings or workshops to specifically address
OHS issues
 surveys or questionnaires that invite feedback on OHS issues
 informal meetings with notes
 formal meetings with agendas, minutes and action plans
 discussions with and reports to formal OHS representatives
and committee members
Evidence Guide
Competence  project or work activities that show the candidate's ability to
follow predetermined health, safety and security procedures,
incorporate safe work practices into all workplace activities
and participate in consultation, hazard identification and risk
assessment activities for a given service industry operation in
line with regulatory requirements
 knowledge and understanding of the implications of
disregarding those procedures
 knowledge and understanding of the legal requirement to
work according to health, safety and security procedures
Knowledge and  individual employee responsibilities in relation to ensuring
Attitudes safety of self, other workers and other people in the workplace
 broad understanding of employer's responsibilities under
relevant state or territory OHS legislation
 broad understanding of employee's responsibility to
participate in OHS practices under relevant state or territory
OHS legislation
 ramifications of failure to observe OHS policies and
procedures and legislative requirements
 working knowledge and understanding of the contents of
health, safety and security procedures that relate to the
individual workplace
 major workplace hazards and associated health, safety and
security risks associated with the hazards as relevant to the
individual workplace
 safe work practices relevant to individual job roles and
responsibilities
 broad understanding of the particular consultation, hazard
identification and risk assessment methods used in the
particular workplace
 familiarity with hazard identification and risk assessment tools
and template documents
 literacy skills to read and interpret workplace safety signs,
procedures, emergency evacuation plans, and hazard
identification and risk assessment tools and template
documents
 communication skills to participate in consultation processes,
to clearly report and explain hazards, to contribute to risk
assessments and to assertively suggest control methods
Unit Title Follow Workplace Hygiene Procedures
knowledge required to apply good hygiene practices within a
range of service industry operations. It requires the ability to
follow predetermined procedures, identify and control simple
hazards and take particular hygiene measures to ensure the non-
contamination of food and other items that might put customers,
colleagues and self at a health risk

1. Follow 1.1 Access and follow hygiene procedures and policies
Workplace correctly and consistently according to organization and legal
Hygiene requirements to ensure health and safety of customers and
Procedures colleagues.
1.2 Identify and report poor organization practices that are
inconsistent with hygiene procedures.
1.3 Identify hygiene hazards that may affect the health and
safety of customers, colleagues and self.
1.4 Take action to remove or minimize the hazards within scope
of individual responsibility and according to organization and
legal requirements.
1.5 Promptly report hygiene hazards to appropriate person for
follow up where control of hazard is beyond the scope of
individual responsibility
2. Report any 2.1 Report any personal health issues that are likely to cause a
personal health hygiene risk.
issues 2.2 Report incidents of food contamination that have resulted
from the personal health issue.
2.3 Do not participate in food handling activities where there is a
risk of food contamination as a result of the health issue
3. Prevent food 3.1 Maintain clean clothes, wear required personal protective
and other item clothing and only use organization-approved bandages and
contamination dressings to prevent contamination to food.
3.2 Ensure that no clothing or other items worn contaminate
food.
3.3 Prevent unnecessary direct contact with ready to eat food.
3.4 Do not allow food to become contaminated with any body
fluids or tobacco product from sneezing, coughing, blowing
nose, spitting, smoking or eating over food or food
preparation surfaces.
3.5 Maintain the use of clean materials and clothes and safe and
hygienic practices to ensure that no cross-contamination of
other items in the workplace occurs
4. Prevent cross- 4.1 Wash hands at appropriate times and follow hand washing
contaminations procedures correctly and consistently according to
by washing organization and legal requirements.
hands 4.2 Wash hands using appropriate facilities.
Variable Range
Hygiene May relate to:
procedures  personal hygiene
 safe and hygienic handling of food and beverages
 regular hand washing
 correct food storage
 suitable dress and personal protective equipment and clothing
 avoidance of cross-contamination
 hygienic cleaning practices to avoid cross-contamination
 use of cleaning equipment, clothes and materials to avoid
cross-contamination
 safe handling and disposal of linen and laundry
 appropriate handling and disposal of garbage
 cleaning and sanitising
 procedures documented in the organisation food safety
program
 procedures covered by staff training programs
 procedures required by the national food safety code
Poor organization May include:
practices  poor personal hygiene practices
 poor food handling practices that may result in the
contamination of food
 poor cleaning practices that may result in cross-contamination
of food and other items
 practices inconsistent with the organisation's food safety
program
 outdated practices not in keeping with current organisation
activities
Hygiene hazards May include:
 contaminated food
 vermin
 airborne dust
 items such as linen, tea towels and towels that may be
contaminated with human waste, such as blood and body
secretions
 dirty equipment and utensils
 contaminated garbage
 use of practices not in keeping with current organisation
activities
 colleagues without appropriate training or understanding of
good hygiene practices, policies and procedures
 equipment not working correctly, such as fridge and
temperature probes
Health issues May relate to:
 food-borne diseases
 airborne diseases
 infectious diseases
Other items worn May include:
 hair accessories
 jewellery
 watches
 bandages
Cross- May involve:
contamination of  infected linen
other items in the  items such as linen, tea towels and towels that may be
workplace contaminated with human waste, such as blood and body
secretions
 dirty equipment and utensils
 spreading bacteria from bathroom or bedroom areas to
kitchen areas in an accommodation facility
Washing hands at Might include:
appropriate times  immediately before working with food
 immediately after handling raw food
 before commencing or recommencing work with food
 immediately after using the toilet
 immediately after smoking, coughing, sneezing, blowing the
nose, eating, drinking, and touching the hair, scalp or any
wound
Appropriate For hand washing may include:
facilities  warm running water
 soap
 single use towels
 designated hand washing sink
Evidence Guide
Competence  ability to access and interpret hygiene procedures and
consistently apply these during day-to-day activities
 ability to access and interpret hygiene procedures procedures
and of the potential implications of disregarding those
procedures
 project or work activities that show the candidate's ability to
apply good hygiene practices on multiple occasions in a range
of different operational circumstances to ensure consistency
in the application of hygiene procedures
Knowledge and  very basic understanding of federal, and state or territory food
Attitudes safety legislative compliance requirements, contents of
national codes and standards that underpin regulatory
requirements, and local government food safety regulations
 working knowledge of organisation personal hygiene policies
and procedures
 ramifications of failure to observe hygiene policies and
procedures
 broad understanding of the general hazards in handling food,
linen, laundry and garbage, including major causes of
contamination and cross-infection
 sources and effects of microbiological contamination of food
and other items that would require protection in the industry
sector and business
 basic understanding of the choice and application of cleaning
and sanitising equipment and materials
 communication skills to verbally report hygiene hazards and
poor organisation practice
 literacy skills to read and interpret relevant organisation
policies, procedures and diagrams that identify good hygiene
practices
Unit Title Carry Out Basic Workplace Calculations
Unit Descriptor This unit involves the skills and knowledge required to carry out
basic routine workplace calculations, including carrying out
required mathematical operations, preparing basic estimates of
mass, size and volume, and interpreting basic graphical
representations of mathematical information. It includes
calculations for routine industry-related tasks using manual and
electronic processes. It specifically includes the skills and
knowledge needed to estimate/calculate manual load shifting
requirements

1 Carry out 1.1 Items are counted singly and in batches and sorted
calculations numerically, as required in workplace tasks
1.2 Calculations needed to complete work tasks are performed
using the four basic processes of addition, subtraction,
multiplication and division
1.3 Calculations involving fractions, percentages and mixed
numbers, and using the four basic processes, are performed
as required to complete workplace tasks
1.4 The functions of a calculator, numeric keypad or computer
are used to perform workplace tasks
1.5 Numerical information is self-checked and corrected for
accuracy
2 Prepare 2.1 Quantities of materials and resources required to complete a
estimates work task are estimated
2.2 The time needed to complete a work activity is estimated
2.3 Accurate estimates for work completion are made
3 Interpret 3.1 Information represented in symbols, diagrams and pictorial
graphical representations is recognised, interpreted and acted upon in
representations workplace tasks
of mathematical
information
Variable Range
Calculations will be basic routine work functions may occur by day or night and in a
those involved in: variety of work contexts
Calculations may involve:
 money
 volume
 weight
 time
 length and distance
 area
 perimeter
Mathematical  multiplication
operations may
 division
include:
 addition
 subtraction
 percentages
 fractions
Consultative  staff members
processes may
 management
include:
 union representatives
 industrial relations, Occupational Health and Safety
specialists
 other professional or technical staff
workplace  company procedures
procedures may
 enterprise procedures
include:
 organisational procedures
 established procedures
Calculations may  manual techniques
involve the basic
 calculator
use of a range of
technology  computer
including:
Information/docume  workplace procedures, checklists and instructions
ntation may
 goods identification numbers and codes
include:
 manifests, bar codes, goods and container identification
 manufacturers specifications
 workplace policies
 supplier and/or client instructions
 material safety data sheets
 relevant codes of practice including the national standards for
manual handling and the industry safety code
 award, enterprise bargaining agreement, other industrial
arrangements
 standards and certification requirements
 quality assurance procedures
Applicable relevant regulations, standards and codes of practice, including
regulations and the national standards for manual handling and industry safety
legislation may codes
include: dangerous goods and freight regulations and codes
relevant Ethiopian and state/territory OHS legislation
Evidence Guide
Competence  The evidence required to demonstrate competency in this unit
must be relevant to and satisfy all of the requirements of the
elements and performance criteria of this unit and include
demonstration of applying:
 the underpinning knowledge and skills
 relevant legislation and workplace procedures
 other relevant aspects of the range statement
Knowledge and  Relevant procedures and duty of care requirements
Attitudes  Relevant OHS responsibilities
 Basic mathematical operations and techniques
 Ways of representing basic mathematical information
 Procedures for identifying and using relevant workplace
technology when carrying out workplace calculations
 Typical mathematical problems and appropriate action and
solutions
 Communicate effectively with others when carrying out basic
workplace calculations
 Read and interpret instructions, procedures and information
relevant to basic workplace calculations
 Interpret and follow operational instructions and prioritise work
 Complete documentation related to work activities
 Operate electronic communication equipment to required
protocol
 Work collaboratively with others when carrying out basic
workplace calculations
 Adapt appropriately to cultural differences in the workplace,
including modes of behaviour and interactions with others
 Promptly report and/or rectify any identified problems that
may arise when carrying out basic workplace calculations
 Monitor work activities in terms of planned schedule
 Modify activities depending on differing operational
contingencies and environments
 Work systematically with required attention to detail
 Operate and adapt to differences in equipment in accordance
with standard operating procedures
Unit Title Receive and Respond To Workplace Communication
Unit Descriptor This unit covers the knowledge, skills and attitudes required to
receive, respond and act on verbal and written communication.
Element Performance Criteria

1. Follow routine 1.1. Required information is gathered by listening attentively
spoken and correctly interpreting or understanding
messages information/instructions
1.2. Instructions/information are properly recorded
1.3. Instructions are acted upon immediately in accordance
with information received
1.4. Clarification is sought from workplace supervisor on all
occasions when any instruction/information is not clear
2. Perform 2.1 Written notices and instructions are read and
workplace interpreted correctly in accordance with organizational
duties following guidelines
written notices
2.2 Routine written instruction are followed in sequence
2.3 Feedback is given to workplace supervisor based on the
instructions/information received
Variable Range
Written notices and It refers to :
instructions  Handwritten and printed material
 Internal memos
 External communications
 Electronic mail
 Briefing notes
 General correspondence
 Marketing materials
 Journal articles
Organizational It may include:
Guidelines  Information documentation procedures
 Company policies and procedures
 Organization manuals
 Service manual
Evidence Guide Evidence Guide

Competency  Demonstrated knowledge of organizational procedures for
handling verbal and written communications
 Received and acted on verbal messages and instructions
 Demonstrated competency in recording
instructions/information
Knowledge and  Knowledge of organizational policies/guidelines in regard to
Attitudes processing internal/external information
 Ethical work practices in handling communications
 Communication process
 Conciseness in receiving and clarifying
messages/information/communication
 Accuracy in recording messages/information
Resource The following resources must be provided:
Implications  Pens
 Note pads
Methods of Competency may be assessed through:
Assessment
 Direct Observation
 Oral interview
 Written Evaluation
 Third Party Report
Context of Competency may be assessed individually in the actual
Assessment workplace or simulation environment in TESDA accredited
institutions

Unit Title Demonstrate Work Values
Unit Descriptor This unit covers the knowledge, skills, and attitude in
demonstrating proper work values.

1. Define the 1.1 One’s unique sense of purpose for working and the ‘whys’
purpose of of work are identified, reflected on and clearly defined for
work one’s development as a person and as a member of
society.
1.2 Personal mission is in harmony with company’s values
2. Apply work 2.1 Work values/ethics/concepts are classified and
values/ethics reaffirmed in accordance with the transparent company
ethical standards, policies and guidelines.
2.2 Work practices are undertaken in compliance with
industry work ethical standards, organizational policy and
guidelines
2.3 Personal behavior and relationships with co-workers
and/or clients are conducted in accordance with ethical
standards, policy and guidelines.
2.4 Company resources are used in accordance with
transparent company ethical standard, policies and
guidelines.
3. Deal with 3.1 Company ethical standards, organizational policy and
ethical guidelines on the prevention and reporting of unethical
problems conduct are accessed and applied in accordance with
transparent company ethical standard, policies and
guidelines.
3.2 Work incidents/situations are reported and/or resolved in
accordance with company protocol/guidelines.
3.3 Resolution and/or referral of ethical problems identified are
used as learning opportunities.
3.4 Application of good manners and right conduct
4. Maintain 4.1 Personal work practices and values are demonstrated
integrity of consistently with acceptable ethical conduct and
conduct in the company’s core values.
workplace
4.2 Instructions to co-workers are provided based on ethical,
lawful and reasonable directives.
4.3 Company values/practices are shared with co-workers
using appropriate behavior and language.
Variable Range
Work values/ethics/ May include but are not limited to:
concepts  Commitment/ Dedication
 Sense of urgency
 Sense of purpose
 Love for work
 High motivation
 Orderliness
 Reliability and Dependability
 Competence
 Goal-oriented
 Sense of responsibility
 Being knowledgeable
 Loyalty to work/company
 Sensitivity to others
 Compassion/Caring attitude
 Balancing between family and work
 Sense of nationalism
Work practices  Quality of work
 Punctuality
 Efficiency
 Effectiveness
 Productivity
 Resourcefulness
 Innovativeness/Creativity
 Cost consciousness
 5 S (sort, set in order, shine, standardize ,sustain,)
 Attention to details
Incidents/situations  Violent/intense dispute or argument
 Gambling
 Use of prohibited substances
 Pilferages
 Damage to person or property
 Vandalism
 Falsification
 Bribery
 Sexual Harassment
 Blackmail
Company  Consumable materials
resources  Equipment/Machineries
 Human
 Time
 Financial resources
Instructions  Verbal
 Written
Evidence Guide
Critical Aspects of Assessment requires evidence that the candidate:
Competence  Defined one’s unique sense of purpose for working
 Clarified and affirmed work values/ethics/concepts
consistently in the workplace
 Demonstrated work practices satisfactorily and consistently in
compliance with industry work ethical standards,
organizational policy and guidelines
 Demonstrated personal behavior and relationships with co-
workers and/or clients consistent with ethical standards,
policy and guidelines
 Used company resources in accordance with company
ethical standard, policies and guidelines.
 Followed company ethical standards, organizational policy
and guidelines on the prevention and reporting of unethical
conduct/behavior
Knowledge  Occupational health and safety
 Work values and ethics
 Company performance and ethical standards
 Company policies and guidelines
 Fundamental rights at work including gender sensitivity
 Work responsibilities/job functions
 Corporate social responsibilities
 Company code of conduct/values
 Balancing work and family responsibilities
 Interpersonal skills
 Communication skills
 Self awareness, understanding and acceptance
Implications  Workplace or assessment location
 Case studies/Scenarios
Assessment  Portfolio Assessment
 Interview
 Third Party Reports
Unit Title Work With Others
Unit Descriptor This unit covers the skills, knowledge and attitudes required to
develop workplace relationship and contribute in workplace
activities.
Element Performance Criteria
1. Develop 1.1 Duties and responsibilities are done in a positive manner

effective to promote cooperation and good relationship
workplace
relationship 1.2 Assistance is sought from workgroup when difficulties arise
and addressed through discussions
1.3 Feedback provided by others in the team is encouraged,
acknowledged and acted upon
1.4 Differences in personal values and beliefs are respected and
acknowledged in the development
2. Contribute to 2.1 Support is provided to team members to ensure
work group workgroup goals are met
activities
2.2 Constructive contributions to workgroup goals and tasks are
made according to organizational requirements
2.3 Information relevant to work is shared with team members to
ensure designated goals are met
Variable Range
Duties and  Job description and employment arrangements
responsibilities  Organization’s policy relevant to work role
 Organizational structures
 Supervision and accountability requirements including OHS
 Code of conduct
Work group  Supervisor or manager
 Peers/work colleagues
 Other members of the organization
Feedback on  Formal/Informal performance appraisal
performance  Obtaining feedback from supervisors and colleagues and
clients
 Personal, reflective behavior strategies
 Routine organizational methods for monitoring service
delivery
Providing support  Explaining/clarifying
to team members  Helping colleagues
 Providing encouragement
 Providing feedback to another team member
 Undertaking extra tasks if necessary
Organizational  Goals, objectives, plans, system and processes
requirements  Legal and organization policy/guidelines
 OHS policies, procedures and programs
 Ethical standards
 Defined resources parameters
 Quality and continuous improvement processes and
standards
competency  Provided support to team members to ensure goals are met
 Acted on feedback from clients and colleagues
 Accessed learning opportunities to extend own personal
work competencies to enhance team goals and outcomes
Knowledge  The relevant legislation that affects operations, especially
with regards to safety
 Reasons why cooperation and good relationships are
important
 Knowledge of the organization’s policies, plans and
procedures
 Understanding how to elicit and interpret feedback
 Knowledge of workgroup member’s responsibilities and
duties
 Importance of demonstrating respect and empathy in
dealings with colleagues
 Understanding of how to identify and prioritize personal
development opportunities and options
 Ability to read and understand the organization’s policies
and work procedures
 Write simple instructions for particular routine tasks
 Interpret information gained from correspondence
 Communication skills to request advice, receive feedback
and work with a team
 Planning skills to organized work priorities and arrangement
 Technology skills including the ability to select and use
technology appropriate to a task
 Ability to relate to people from a range of social, cultural and
ethnic backgrounds.
Implications  Access to relevant workplace or appropriately simulated
environment where assessment can take place
 Materials relevant to the proposed activity or task
Assessment  Direct observations of work activities of the individual
member in relation to the work activities of the group
 Observation of simulation and/or role play involving the
participation of individual member to the attainment of
organizational goal
 Case studies and scenarios as a basis for discussion of
issues and strategies
Context for  Competency assessment may occur in workplace or any
Assessment appropriately simulated environment
 Assessment shall be observed while task are being
undertaken whether individually or in group

Unit Title Apply Quality Standards
Unit Descriptor This unit covers the skills and knowledge required in applying
quality standards in assuring hospitality operation

1. Assess own 1.1 Completed work is checked against workplace standards
work relevant to the operations being undertaken
1.2 An understanding is demonstrated on how the work activities
and completed work relate to the next operation process and
to the final appearance of the product
1.3 Unacceptable prepared food items are identified and isolated
in accordance with company policies and procedures
1.4 Faults and any identified causes are recorded and reported
in accordance with workplace procedures
2. Assess quality 2.1 Received goods are checked against workplace standards
of received and specifications
articles
2.2 Materials or goods are measured using the appropriate
measuring instruments in accordance with workplace
procedures
2.3 Causes of any identified faults are identified and corrective
actions are taken in accordance with workplace procedures
3. Record 3.1 Basic information on the quality performance is recorded in
information accordance with workplace procedures
3.2 Records of work quality are maintained according to the
requirements of the company
4. Study causes 4.1 Causes of deviations from final products are investigated and
of quality reported in accordance with workplace procedures
deviations
4.2 Suitable preventive action is recommended based on
workplace quality standards and identified causes of
deviation from specified quality standards of materials or final
product
5. Complete 5.1 Information on quality and other indicators of production
documentation performance is recorded.
5.2 All production processes and outcomes are recorded.
Variable Range
Quality check  Visual inspection
 Physical measurements
 Check against quality specifications
Quality standards  Ingredients
 Intermediate product
 Final product
 Serving processes
Quality parameters  Nutritional value
 freshness
 Temperature
 Appealing
 Flavor
 Texture
 Consistency
 Hygienic
Evidence Guide
Competence  Check completed work continuously against workplace
standards
 Identify and isolate unacceptable processed items or final
products
 Check received ingredient or final product against workplace
standards
 Identify and apply corrective actions on the causes of identified
faults
 Measure materials or products
 Record basic information regarding quality performance
 Investigate causes of deviations of processed food against
standards
 Recommend suitable preventive actions
Knowledge and  Relevant quality standards, policies and procedures
Attitudes  Characteristics of ingredients used
 Safety environment aspects of operation processes
 Relevant measurement techniques and quality checking
procedures
 Workplace procedures
 Reporting procedures
 Interpret work instructions, specifications, standards and
patterns appropriate to the required work
 Carry out relevant visual inspections of materials and final
products
 Carry out relevant physical measurements
 Maintain accurate work records in accordance with procedures
 Meet work specifications
 Communicate effectively within defined workplace procedures
Resource The following resources should be provided:
 Materials relevant to the proposed activity or task
Methods of Competence may be assessed through:
Assessment  Interview
 Observation/Demonstration
 Written test
Context for Competence may be assessed in the work place or in a

Unit Title Develop Understanding of Entrepreneurship
Unit Descriptor This unit covers skills, knowledge and attitude required to
understand the principles, functions, strategies and methods of
entrepreneurship. It also covers identifying and developing the
major entrepreneurial competences.
1. Describe and 1.1 The principles, concept and terminology of
explain the entrepreneurship are analyzed and discussed
principles, concept
and scope of 1.2 The different / various forms of enterprises in the
entrepreneurship community are identified and their roles understood
1.3 The identified enterprises are categorized and classified
1.4 The terms and elements involved in the concept of
enterprising, both on a personal level and in the context of
being enterprising in business are identified and interpreted
1.5 Functions of entrepreneurship in business and how the
entrepreneurs improved business and economic
environment are explained
2. Discuss how to 2.1 Self-employment as an alternative option for an individual
become economic independence and personal growth is discussed
entrepreneur and analyzed
2.2 Advantages and disadvantages of self-employment are
discussed and explained
2.3 Entrepreneurial characteristics and traits are identified and
discussed
2.4 Self-potential is assessed to determine if qualified to
become future entrepreneur
2.5 Major competences of successful entrepreneurship are
identified and explained
3. Discuss how to 3.1 The importance and role of business entrepreneurship in
organize an the society are discussed and correlated to the operations
enterprise of the economy
3.2 Facts about small and medium enterprises are discussed,
clarified and understood
3.3 Key success factor in setting up small and medium
business are identified and explained
3.4 Business opportunities are identified and assessed
3.5 Business ideas are generated using appropriate tools,
techniques and steps
3.6 Procedures for identifying suitable market for business are
discussed and understood
3.7 Major factors to consider in selecting a location for a
business are identified and discussed
3.8 Basic types of business ownership are identified and
explained
3.9 Amount of money needed to start an enterprise estimated
and distinction between pre operations and initial operation
payments clarified
3.10 Advantages and disadvantages of using various sources
of capital to start an enterprise are identified
4. Discuss how to 4.1 Disadvantages and advantages of three alternative means
operate an of becoming an entrepreneur are identified and understood
enterprise 4.2 Process of hiring and managing people is discussed and
explained
4.3 The importance and techniques of managing time are
discussed and understood
4.4 The techniques and procedures of managing sales are
discussed and explained
4.5 Factors to consider in selecting suppliers and the steps to
follow when doing business with them are identified and
discussed
4.6 Awareness of how new technologies can affect small and
medium business are developed
4.7 Characteristics of appropriate technology for use in small
and medium business are identified and explained
4.8 Different types of cost that occur in a business and how to
manage them are discussed and understood
4.9 Factors and procedures in knowing the cost of the
enterprise are discussed and understood
4.10 Importance of financial record keeping and preparing
simple financial statement are explained and understood
4.11 The application of self-management skills and
negotiation skills are discussed in operating a business
4.12 Risk assessment and management of business
enterprise are performed
5. Develop one’s own 5.1 Process of preparing/ writing a business plan is discussed
business plan and applied
5.2 Standard structure and format are applied in preparing
business plan
5.3 Findings of the business plan are interpreted, assessed
and analyzed
5.4 Feasibility of the business idea is made clear and
understandable
5.5 Problems that may arise or encounter when starting a
business are identified and understand
5.6 Techniques and procedures in obtaining and sourcing
information are discussed and understood
Variables Range
Classification  Private vs. public
 Profit vs. non-profit
 Formal vs. Non-formal
 Individual vs. Community
 Local vs. Foreign
 Business vs. Social
 Small vs. Large
 Manufacturing vs. Service
 Consumer vs. Industrial
Major factors  Economics (local economy)
 Population
 competition
Three alternative  Buying an existing business
 Starting a new business
 Operating a franchising business
Evidence Guide
Competence  explained principles and concept of entrepreneurship
 discussed how to become entrepreneur
 discussed how to organize an enterprise
 discussed how to operate an enterprise
 develop business plan
Underpinning Demonstrate knowledge of:
Knowledge and  Entrepreneurship principles, concepts and terminologies
Attitudes  Entrepreneurial competence
 Entrepreneurial motivation
 Risk assessment and evaluation
 Principles and process of negotiations
 Self-management and self-employment
 Managing sales, people and time
 Factors in setting up small and medium business
 Small and Medium Enterprise
 Business plan development
 Discussion techniques and procedures
Underpinning Skills Demonstrate skills in:
 Planning and Leading
 Presentation skills
 Using technology
 Managing money
 Preparing simple financial statement
 Selecting suppliers
Implications  Tools, equipment and facilities appropriate to the proposed
activities
 Materials relevant to the proposed activities
Assessment  Interview/Written Test
 Demonstration/ Direct Observation with Oral Questioning
NTQF Level II
occupational Standard: Hotel Kitchen Operation Level II

Unit Title Prepare, Cook and Serve Food for Food Service
knowledge required to prepare, cook and serve food items for a
food service. It incorporates aspects of preparing, cooking and
serving a variety of food items for a service period in a hospitality
enterprise, using a range of basic cooking methods and working
as part of a team. The unit integrates key technical and
organisational skills required by a short order cook or caterer. It
brings together the skills and knowledge covered in individual
units and focuses on the way these must be applied in a
commercial kitchen.
Food service periods may be breakfast, lunch, dinner, supper or
special functions and events.
Styles of menus may be classical, contemporary or ethnic and
may be formal or informal according to enterprise requirements

1. Organize and 1.1 Calculate Ingredients quantities for a dish and determine
prepare for food requirements for quality and style according to recipes and
service specifications.
1.2 Prepare a jobs checklist for food that is clear, complete and
appropriate to the situation.
1.3 Liaise with other team members about menu requirements
and job roles.
1.4 Follow a work schedule to maximize efficiency, taking into
consideration roles and responsibilities of other team
members.
1.5 Organize and prepare food items in correct quantities and
according to requirements.
1.6 Store food items appropriately in readiness for service
2. Cook and serve 2.1 Identify and use appropriate commercial equipment to
menu items for produce menu items.
food service 2.2 Cook and serve menu items according to menu type and
service style, using appropriate cookery methods.
2.3 Meet special requests or dietary requirements of
customers under direction.
2.4 Work cooperatively as part of a kitchen team.
2.5 Follow workplace safety and hygiene procedures according to
enterprise and legislative requirements
3. Complete end of 3.1 Carry out end of service procedures according to enterprise
service practices and regulatory requirements.
requirements 3.2 Store food items appropriately to minimize food spoilage,
contamination and wastage, and label them according to
enterprise procedures.
3.3 Participate in post-service debrief
Variable Range
Organising and  cleaning and preparing vegetables and other ingredients
preparing food  preparing and portioning meat, poultry and seafood
items (mise en  preparing stocks, sauces and dressings
place) includes as  preparing garnishes
required:  cooking soups and other precooked items
 preparing or cooking desserts
 Selecting and using service ware and equipment.
Appropriate  electric, gas or induction ranges
commercial  ovens, including combi ovens
equipment may  microwaves
include:  grills and griddles
 deep-fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 tilting frypan and bratt pan
 steamers
 bains marie.
Menu type will vary  à la carte
according to the  set menu (table d'hôte)
enterprise and  Function or buffet.
occasion and may
include:
Cookery methods  boiling
may include:  poaching
 steaming
 stewing
 braising
 roasting
 baking
 grilling
 shallow frying
 deep-frying
 stir-frying
 pan-frying
Special requests or  cultural needs and restrictions
dietary  specific dietary requirements related to medical requirements,
requirements of such as food exclusions for allergies and medications, and
customers may diabetic or other diets
include:  preferences for particular ingredients and cooking methods,
such as vegetarian
End of service  safe storage of food items
procedures may  cleaning procedures related to kitchen and equipment
include:  debriefing sessions
 quality reviews
 restocking
 preparations for the next food service period
Evidence Guide
Competence  collection of direct, indirect and supplementary evidence
showing preparation and service of multiple items for a
minimum of 12 complete food service periods to ensure
integration of skills and consistency of performance in
different circumstances
 use of a range of cookery methods appropriate to menu items
 production of a range of menu items to industry and
enterprise standards of quality
 safe food hygiene and work practices
 ability to multi-task and respond to multiple demands and
requests simultaneously
 ability to work as part of a team in a positive and courteous
manner
 preparation of dishes for customers within the typical
workplace time constraints of a busy commercial kitchen
Knowledge and  characteristics of different foods from all main food categories
Attitudes served in the enterprise and appropriate cookery methods
 standard recipes
 mise en place procedures
 basic principles and methods of cookery
 principles and practices of planning and organising work
 principles and practices related to food safety
 nutrition in relation to meeting specific dietary requirements
under direction
 culinary terms commonly used in the industry and enterprise
 food presentation techniques
 portion control and waste minimisation
 teamwork and communication
lifting, and using cutting implements, appliances, heated
surfaces and other equipment that carries a risk of burns
shortages of food items, over or undercooked food, pressure
of work and kitchen conditions
 literacy skills to read menus, recipes and task sheets
 numeracy skills to weigh and measure quantities of
ingredients
Occupational Standard: Hotel Kitchen Operation Level II
Unit Title Prepare Intermediate Ethiopian Cultural Dishes
knowledge required to prepare and present Ethiopian cultural
foods and cultural beverages in a commercial kitchen or
catering operation.
Ethiopian dishes are foods that normally include a range of hot
and cold dishes which can be either classical or modern, and
vary in ethnic and cultural origins.

1. Prepare cultural 1.1 Identify cultural foods for menu items.
food & 1.2 Arrange condiments, fresh herbs, spices, powdered red
beverages for pepper, powdered peas and traditional hot pepper paste.
service
1.3 Prepare traditional spiced butter.
1.4 Prepare sauces and staple cultural foods to enterprise
requirements for specific dishes
1.5 Brew cultural beverages
2. Portion and 2.1 Ensure that sufficient supplies of clean, undamaged crockery
present food are available at temperatures appropriate to food being
and beverage served.
recipes.
2.3 present food neatly and attractively, without drips or spills, to
the enterprise requirements for the specified dish, taking into
consideration eye appeal, color and contrast, temperature of
food, service equipment, and classical and innovative
arrangement styles.
2.5 present beverage with appropriate cultural serving products
3. Work in a team 3.1 Demonstrate good teamwork with all kitchen and food service
hygiene practices.
Variable Range
Cultural foods must  Cold foods
be presented and  food items:
served including:  fasting and
but not limited to  non-fasting food
these:
staple cultural  Injera
foods may include;  Kocho
but not limited to  Kita
these  Godere
Traditional  Tela
beverage  Tej
May include; but  Areke
not limited to
Service equipment  Cultural food and beverage serving products
may include:  buffet or appropriate table
 Cultural Ethiopian display items
 Traditional cooking pots and utensils
 Traditional brewing containers and cups
Evidence Guide
Competence  ability to prepare a variety of different recipes and cultural
food and beverage backgrounds
 ability to prepare a number of cultural foods and beverages
within realistic timeframes
 ability to present cultural foods beverages and attractively and
creatively
Knowledge and  historical development and current trends in cultural foods
Attitudes and beverages
 suitable commodities and food and beverage combinations
for use in cultural foods and beverages
accompanying cultural foods
 methods of attractive presentation for cultural food and
beverages
 nutritional values of cultural food ingredients and the effects of
cooking on nutrients
cultural foods
 knife skills to prepare a range of cultural foods
considerations in relation to cultural foods and beverages
orders.
Unit Title Prepare Stocks, Sauces and Soups
knowledge required to prepare various stocks, sauces and soups
in a commercial kitchen or catering operation.
Stocks, sauces and soups can be classical or contemporary and
be from varying ethnic and cultural origins. Soups may be served
hot or cold

1. Prepare stocks, 1.1 Use ingredients and flavoring agents according to standard
glazes and recipes and enterprise standards.
essences 1.2 Produce a variety of stocks, glazes and essences to
required for enterprise standards.
menu items 1.3 Use clarifying agents appropriately
2. Prepare sauces 2.1 Produce a variety of hot and cold sauces from classical and
required for contemporary recipes.
menu items 2.2 Make appropriate derivations from basic sauces.
2.3 Use a variety of thickening agents and convenience products
appropriately.
2.4 Evaluate sauces for flavor, color and consistency and rectify
any problems
3. Prepare soups 3.1 Select and assemble the correct ingredients to produce
required for soups, including stocks and prepared garnishes.
menu items 3.2 Produce a variety of soups to enterprise standards.
3.3 Use clarifying and thickening agents and methods, and
convenience products where appropriate.
3.4 Evaluate soups for flavor, color, consistency, temperature and
rectify any problems.
3.5 Present soups at the right temperature in clean service ware
without drips and spills, using suitable garnishes and
accompaniments
4. Store and 4.1 Store stocks, sauces and soups to maintain optimum
reconstitute freshness and quality.
stocks, sauces 4.2 Reconstitute stocks, sauces and soups to appropriate
and soups standards of consistency.
Variable Range
Stocks and sauces: must include a selection from each of the following:
 reduced sauces
 thickened sauces
 hot, warm and cold emulsion
may include:
 demi-glace
 béchamel
 chicken and fish velouté
 hollandaise and béarnaise
 mayonnaise
 jus and coulis
Soups must include  clear
a selection from  broth
each of the  purée
following:  cream
 bisque
Thickening agents  white, blond and brown roux
and methods may  beurre mani
include:  cornflour, arrowroot and potato flour
 bread
 modified starch
 liaison
 sabayon
Convenience  stocks
products may  boosters
include:  bouillons
 flavour enhancers
Evidence Guide
Competence  ability to prepare a variety of stocks, sauces and soups from
different recipes and cultural backgrounds
 detailed commodity knowledge of different classifications of
stocks, sauces and soups
 preparation of sauces and soups for customers within typical
workplace conditions, including working within time
constraints
Knowledge and  principles and techniques of producing stocks, sauces and
Attitudes soups to industry standards
 common problems in stocks, sauces and soups and how to
identify and rectify them
stocks, sauces and soups
 appropriate ingredients and food components that may be
substituted to meet special dietary and cultural needs
 principles and practices of hygiene on a personal and
professional level
 using various stocks and bases for a range of soups and
sauces
lifting
considerations in relation to soups, stocks and sauces
mayonnaise breaking or soup curdling, shortages of food
items and equipment failure
 literacy skills to read orders and instructions
orders
Unit Title Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes
knowledge required to prepare various vegetables, fruit, eggs
and farinaceous dishes in a commercial kitchen or catering
operation.
Vegetables and fruit may be fresh, preserved or frozen, and
selected according to seasonal availability, menu and enterprise
requirements. A variety of vegetables and fruit dishes must be
prepared and cooked. These may be classical or contemporary,
from various ethnic or cultural origins, and may be offered as
main dishes, appetisers or salads, or accompaniments.
Potato accompaniments must include both classical and
contemporary dishes.
Egg dishes should, unless otherwise required, use hen eggs that
may be fresh, dried, frozen or preserved

1. Prepare 1.1 Select vegetables and fruit in season according to availability,
vegetable and quantity, quality and price.
fruit dishes 1.2 Select vegetables, fruit and potato accompaniments to
complement and enhance menu items.
1.3 Prepare and, where appropriate, cook a variety of vegetables
and fruit dishes using suitable cookery methods and
preserving optimum quality and nutrition.
1.4 Where appropriate, select suitable sauces and
accompaniments to be served with vegetables.
1.5 Present vegetable and fruit attractively using suitable
garnishes, where appropriate
2. Prepare 2.1 Select and prepare a variety of farinaceous foods according
farinaceous to standard and enterprise recipes.
dishes 2.2 Prepare farinaceous foods using appropriate methods to
ensure optimum quality.
2.3 Select sauces and accompaniments that are appropriate to
farinaceous foods
3. Prepare and 3.1 Prepare and cook a variety of egg-based dishes according
cook egg-based to standard recipes, using a range of methods including
dishes boiling, poaching, frying and scrambling.
3.2 Prepare and cook egg dishes to ensure optimum and desired
quality, consistency and appearance.
3.3 Select sauces and accompaniments appropriate to eggs.
3.4 Use eggs for a variety of culinary uses
4. Store 4.1 Store fresh and processed eggs, vegetables and fruit, and
vegetables, farinaceous foodstuffs at correct temperatures and under
eggs and correct conditions to maintain optimum freshness and quality
farinaceous
foodstuffs
Variable Range
Farinaceous foods  pasta
may include:  rice
 polenta
 noodles
 couscous
 semolina
 pulses
 cracked wheat
Egg-based dishes  omelettes and frittatas
must include:  soufflés
 eggs benedict
 egg salads
 egg dips
Culinary uses must  aerating
include: but not  binding
limited to these:-  setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
Evidence Guide
Competence  ability to prepare a variety of dishes using vegetables and fruit
 ability to prepare a variety of egg-based dishes, both classical
and contemporary of varying cultural origins, using a variety of
methods
 ability to make a variety of farinaceous dishes and present
them with suitable accompanying sauces
 detailed understanding of the different classifications of
vegetables, fruit, eggs and farinaceous products
 preparation of dishes for customers within typical workplace
time constraints
Knowledge and  varieties and characteristics of vegetables, fruit, eggs and
Attitudes farinaceous foods
 past and current trends in culinary uses and dishes using
vegetables, fruit, eggs and farinaceous foods
 nutrition related to vegetables, fruit, eggs and farinaceous
dishes, in particular the food values of ingredients and the
effects of cooking on the nutritional value of food
 culinary uses and common industry terms in relation to
vegetables, fruit, egg and farinaceous dishes
 principles and practices of hygiene, in particular those related
to the use of raw ingredients
 cutting and presentation techniques, particularly in relation to
vegetables and fruit
considerations in relation to vegetables, fruit, eggs and
farinaceous dishes
 safe work practices, particularly in relation to using knives
orders

Unit Title Select, Prepare and Cook Poultry
knowledge required to select, prepare, cook, present and store
poultry in a commercial kitchen or catering operation.
Poultry dishes may be classical and contemporary and from a
variety of ethnic and cultural origins

1. Select and 1.1 Select and purchase poultry according to quantity and quality
purchase required
poultry
2. Handle and 2.1 Handle poultry efficiently and hygienically to minimize risk of
store poultry food spoilage or cross-contamination.
2.2 Thaw frozen poultry correctly and safely.
2.3 Store poultry ensuring optimal storage conditions and
temperature for poultry are maintained
3. Prepare, cook 3.1 Use poultry preparation techniques correctly.
and present 3.2 Prepare and cook a variety of poultry dishes according to
poultry standard recipes and enterprise standards, using appropriate
cookery methods.
3.3 Serve poultry according to enterprise standards, including
carving, slicing or leaving whole.
3.4 Present poultry using suitable sauces, garnishes and
accompaniments.
Variable Range
Poultry may  chicken, turkey, duck and goose
include:  pheasant, quail, pigeon, guinea fowl and wild duck
Poultry preparation  de-boning
techniques must  stuffing
include:  filleting
 trimming
 rolling and trussing
 larding
 marinating
Cookery methods  roasting and pot-roasting
for poultry must  sautéing and braising
include:  deep-frying
 poaching and stewing
 grilling
 boiling
 stir frying
Evidence Guide
Competence  Prepare and cook a variety of poultry dishes using a variety of
culinary methods to enterprise standards
 Prepare dishes for customers within typical workplace time
constraints
 Understand the different classifications of poultry
 Understand and demonstrate particular storage and handling
issues in relation to poultry.
Knowledge and  classification of varieties of poultry and poultry items
Attitudes  quality criteria for poultry
 appropriate cookery methods for poultry
 past and current trends in poultry dishes
 nutrition related to poultry, including food values and any
specific issues
 culinary terms commonly used in the industry relating to
poultry
 principles and practices of hygiene, particularly in relation to
cross contamination
 costing, yield testing and portion control for poultry
considerations in relation to poultry
 safe work practices, particularly in relation to cutting
shortages of food items and equipment failure
orders

Unit Title Select, Prepare and Cook Seafood
knowledge required to select, prepare, present and store seafood
in a commercial kitchen or catering operation.
Menu items to be produced from seafood may include a variety of
classical and contemporary dishes, of varying cultural and ethnic
origins, and may involve raw or cooked fish, shellfish and
seafood by-products

1. Select and store 1.1 Select seafood according to quality, seasonal availability,
seafood price and requirements for specific menu items.
1.2 Estimate yields accurately for various types of seafood.
1.3 Maintain and kill live seafood, where used, in a humane
manner and according to government regulations.
1.4 Handle and store seafood hygienically and correctly.
1.5 Thaw frozen seafood to ensure maximum quality, hygiene
and nutrition.
1.6 Where applicable, check date stamps and codes to ensure
quality control
2. Prepare and 2.1 Clean, gut and fillet fish correctly and efficiently according to
cook fish and enterprise standards.
shellfish 2.2 Clean and prepare shellfish and other types of seafood
according to enterprise standards.
2.3 Cook seafood to enterprise standards using a variety of
cookery methods.
2.4 Use fish and shellfish by-products appropriately for a variety
of dishes and menu items
3. Present fish and 3.1 Prepare and present fish and shellfish for service.
shellfish 3.2 Prepare suitable sauces and dips according to standard
recipes and as required to accompany menu items.
3.3 Select plate presentations and garnishing techniques and use
according to recipes and enterprise standards.
3.4 Carry out service according to enterprise methods and
standards.
Variable Range
Seafood must shellfish, including molluscs and crustaceans fish
include:
Fish may be fresh,  octopus and squid
frozen or  flat fish
preserved, from  round fish
ocean or  fillets
freshwater, and  whitefish
includes:  oily fish
Considerations for  variety of fish and shellfish
cooking seafood  cut and size or portion
must include:  whole fish or fillets
 texture and types of flesh
 bone in or boneless portions
Considerations for  palatability
preparing and  visual appearance
presenting fish and  harmony of ingredients
shellfish must  comparative size between dish and garnish
include:  quality and taste
Evidence Guide
Competence  ability to prepare and serve a variety of fish and shellfish raw
or cooked as appropriate to enterprise standards
time constraints
 detailed understanding of the different classifications of
seafood
 understanding and demonstration of storage and handling
issues related to seafood
Knowledge and  classification and varieties of fish and shellfish
Attitudes  appropriate cookery methods for fish and shellfish
 criteria for judging the quality of fresh fish and shellfish
 storage requirements for fish and shellfish
 costing, yield testing and portion control for seafood
 nutrition in relation to fish and shellfish, in particular the
nutritional value of fish and shellfish and specific dietary
issues, including allergies and intolerances
fish and seafood
the handling and storage of fish and seafood
 cutting and presentation techniques, particularly in relation to
fish and crustaceans
considerations in relation to seafood
 safe work practices, particularly in relation to using sharp
knives
shortages of food items and inferior quality of commodities
orders
Unit Title Select, Prepare and Cook Meat
knowledge required to select, prepare, cook and store meats in a
commercial kitchen or catering operation.
Meats include primary, secondary and portioned cuts of pork,
lamb, beef and veal; and game, fancy meats and offal.
Meats may be fresh, frozen, croak or preserved.

1. Select meats 1.1 Select primary, secondary and portioned cuts of pork, lamb,
beef and veal required for menu items.
1.2 Select game, fancy meats and offal as required for menu
items.
1.3 Apply and use leftovers to minimize waste and maintain
quality.
1.4 Select low-cost cuts and meat products when and where
appropriate.
1.5 Select the best supplier for quality and price according to
enterprise requirements.
1.6 Minimize wastage through appropriate purchase and storage
techniques
2. Prepare and 2.1 Select and use suitable knives and equipment for meat
portion meats preparation and cooking.
2.2 knives and equipment for meat preparation and cooking.
, fancy meats and offal according to menu requirements.
2.3 Prepare and use suitable marinades where appropriate for a
variety of meat cuts
3. Cook and 3.1 Select and use a variety of appropriate cooking methods for
present meats meats.
for service 3.2 Cook and present a variety of primary, secondary and
portioned meat cuts to standard recipe specifications.
3.3 Cook and present a variety of game, fancy meats and offal to
standard recipe specifications.
3.4 Portion and serve meats according to menu requirements.
3.5 Carve meats using the appropriate tools and techniques,
taking into consideration meat structure, bone structure and
minimal waste
4. Store meats 4.1 Store fresh and croak meats according to health regulations.
4.2 Age fresh meat correctly, where required, to maximize and
maintain quality.
4.3 Thaw frozen meats correctly
Variable Range
Game, fancy meats  venison
and offal may  boar
include:  rabbit
 hare
 buffalo
 crocodile
 kangaroo
 ostrich
 emu
 ox tails
 sweetbreads
 brains
 kidney
 liver
 tongue
Knives and  butcher and boning knives
equipment may  saws and meat cleavers
include:  meat bats
 meat hooks
 larding needles
 knife sharpening equipment
 mincers
 bow choppers
 slicing machines
 food processors
 meat thermometers
 weighing scales
Preparation and  boning, cutting, trimming and mincing
portioning  weighing and portioning
techniques must  larding, tenderising, rolling and trussing
include:  stuffing, tying and skewering
Cooking methods  roasting
suitable for meat  grilling
must include:  frying
 braising
 stewing
 boiling
Evidence Guide
Competence  detailed understanding of the different classifications of meats
 use of a wide range of meat types, cuts and products
 ability to use safe and accurate cutting techniques
 ability to use a variety of preparation techniques for meats, as
appropriate
 ability to prepare and cook a variety of meat and meat dishes
using suitable cooking techniques to enterprise standards
time constraints
 hygienic handling and storing of meat
Knowledge and  characteristics of types of meats, including type, cut, quality
Attitudes and fat content
 characteristics of different meat cuts, including primary,
secondary and portioned cuts
 appropriate trade names and culinary terms for Australian
standard meat cuts
 principles and practices of storing, freezing and aging meat
 appropriate preparation and cookery methods for various cuts
and types of meat
 uses and characteristics of various knives and equipment
 cutting techniques in relation to meat
 knife care and maintenance
 nutrition in relation to meats, including food values of meats
 culinary terms commonly used in the enterprise and industry
in relation to meat and meat cuts
 principles and practices of hygiene, in particular in relation to
handling and storing meat
 costing, yield testing and portion control for meat
considerations in relation to meat
 safe work practices, in particular in relation to cutting
 problem-solving skills to deal with quality problems such as
meat that is tough or has too much fat
quantities of meat and meat portions
Unit Title Prepare Hot and Cold Desserts
knowledge required to prepare a range of hot, cold and frozen
desserts in a commercial kitchen or catering operation.
Desserts may include foods from varying cultural origins, and
may be derived from classical or contemporary recipes

1. Prepare and 1.1 Select, measure and weigh ingredients according to recipe
produce requirements
desserts and 1.2 Select and use appropriate equipment.
sweets 1.3 Use standard or enterprise recipes to produce a variety of
hot, cold and frozen desserts and sweets appropriate for a
variety of menus and catering establishments.
1.4 Produce creative and innovative desserts and sweets using a
range of appropriate ingredients
2. Decorate, 2.1 Decorate desserts and sweets appropriately to enhance
portion and presentation.
present 2.2 Portion desserts and sweets according to enterprise
desserts and standards
sweets
3. Prepare sweet 3.1 Prepare a range of hot and cold sauces to a desired
sauces consistency and flavor.
3.2 Use thickening agents suitable for sweet sauces where
appropriate.
3.3 Store sauces to retain desired quality and characteristics
4. Prepare 4.1 Use accompaniments, garnishes and decorations to enhance
accompaniment taste, texture and balance.
s, garnishes and 4.2 Ensure that flavors and textures of garnishes complement
decorations desserts
5. Store desserts 5.1 Store desserts and sweets at the appropriate temperature
and sweets and under the correct conditions to maintain quality, freshness
and customer appeal.
5.2 Select and use suitable packaging to preserve taste,
appearance and eating characteristics.
Variable Range
Equipment for  mixers
making desserts  blenders
and sweets may  ice-cream machines
include: but not  ice makers
limited to these:-  juicers or vitaminizers
 Ovens
Desserts and  puddings, pies, tarts, flans and fritters
sweets may  custards and creams
include:  prepared fruit
 charlotte, bavarois, mousse, soufflé and sabayon
 meringues, crepes and omelettes
 sorbet, ice-cream, bombe and parfait.
Sauces may  sugar syrups
include:  fruit syrups
 fruit purées, sauces and coulis
 chocolate-based sauces
 sabayon and zabaglione
 custards and creams
 flavoured butters and creams
Evidence Guide
Competence  ability to prepare a variety of different types of desserts and
sweets to enterprise standards
time constraints
 ability to present desserts and sweets attractively and
decoratively
 knowledge of dessert options and ingredients
Knowledge and  details and characteristics of different types of desserts and
Attitudes sweets
 varieties of suitable ingredients for desserts and sweets
 culinary terms commonly used in the industry related to
desserts and sweets
handling and storing dairy products and the safe management
of shelf life
 past and current trends in desserts and sweets
 nutrition related to desserts and sweets, including food values
of common desserts and low-fat or low-kilojoules alternatives
and substituted ingredients
 storage of sweets, desserts and dessert ingredients,
particularly dairy products
 costing, yield testing and portion control for desserts
considerations in relation to desserts
 safe work practices in relation to handling hot and frozen
products and equipment
 problem-solving skills to deal with shortages of equipment
 Numeracy skills to calculate portions, and weigh and measure
quantities of ingredients.

Unit Title Prepare Pastries, Cakes and Yeast Goods
knowledge required to produce a range of pastries, cakes and
yeast-based foods in a commercial kitchen or catering operation.
Pastries, cakes and yeast-based goods may include foods from
varying cultural origins and may be derived from classical or
contemporary recipes

1. Prepare, 1.1 Produce a variety of pastries and pastry products according
decorate and to enterprise standards, including short, puff and choux-based
present pastries pastries and products.
1.2 Prepare basic pastes according to standard recipes or
industry standards, using appropriate techniques, methods
and equipment
2. Prepare and 2.1 Prepare a variety of cakes and yeast-based products
produce cakes according to standard recipes and enterprise practice.
and yeast goods
2.2 Prepare a range of yeast-based dough to standard recipes.
2.3 Select and use suitable equipment safely and efficiently
3. Decorate 3.1 Decorate pastries and pastry products, cakes and yeast
pastries, pastry goods to enhance appearance, using suitable fillings, icings,
products, cakes sauces and decorations, to standards recipes and enterprise
and yeast goods standards
4. Portion and 4.1 Apply portion control to minimize wastage.
store pastries, 4.2 Store cakes and pastry products to minimize spoilage and
cakes and yeast wastage.
goods
Variable Range
Pastes must  short and sweet paste, e.g. flans, tarts and pies
include:  choux paste, e.g. profiteroles and éclairs
 puff paste, e.g. mille feuille
 filo or strudel.
Equipment for  mixers
making pastry,  blenders
cakes and yeast-  bow cutters
based goods may  dough sheets
include:  ovens and proover
 scales and measures
 mixing and baking utensils
Cakes, both large  sponge cakes
and small, may  genoise sponge
include:  fruit cake
 madeira
 Swiss roll
 meringues
 petits fours
 ganache
 pastry garnishes, tuilles, sugar and piping
 cold set cakes and mousse cakes
 friands
 muffins
Yeast-based  Danish pastries
products may  sweet buns and hot cross buns
include:  croissants
 coffee scrolls
 brioches
 savarins and rum babas.
Yeast-based  basic bread dough
doughs to be  savarin dough
produced must  croissant or Danish dough
include:  yeast bun dough
Sauces may  coulis
include:  Anglaise
 sugar syrup
 sabayon
Evidence Guide
Competence  preparation of a variety of different types of pastries, cakes
and yeast-based goods, with at least one from each category
of pastes
time constraints
 detailed understanding of the different nature and handling
requirements of each type of pastry
Knowledge and  varieties and characteristics of pastries, cakes and yeast-
Attitudes based products, both classical and contemporary
 past and current trends in pastries, cakes and yeast-based
goods
 underlying principles of making pastry and yeast-based
products, including basic food science in relation to yeast
 nutrition related to pastries, cakes and yeast-based goods
 culinary terms related to pastries, cakes and yeast-based
goods commonly used in the industry
handling pastes and dough
 storage of cakes and pastries to maintain freshness and
quality
 costing, yield testing and portion control for pastries, cakes
and yeast-based goods
 safe work practices, in particular in relation to use of
machinery and hot ovens and surfaces
considerations in relation to pastry, cakes and yeast goods
 problem-solving skills to deal with problems such as failure of
cakes to rise, batter too moist and overcooking

Unit Title Plan and Prepare Food for Buffets
knowledge required to plan and prepare foods for buffet
situations. Buffets may be associated with functions; special
occasions and celebrations; and breakfast, lunch or dinner
service.
Food items for buffets may be derived from classical or
contemporary recipes and from varying ethnic origins. Buffet
items may be selected to meet the requirements of particular
cultural groups, or a particular cultural theme

1. Plan the buffet 1.1 Plan the buffet, including foods and display, according to
enterprise and customer requirements, in consultation with
relevant others.
1.2 Select appropriate food items according to season, budget,
occasion and customer requirements.
1.3 Calculate the buffet cost according to budget and reporting
requirements.
1.4 Plan the layout and display of buffet, taking into consideration
type of food, occasion and desired theme.
1.5 Where required, design and organize or produce a variety of
appropriate buffet centerpieces and decorations
2. Prepare, 2.1 Use appropriate methods of cookery to prepare salads,
produce and meats, poultry, seafood and other foods for buffets.
present foods 2.2 Where required, glaze buffet items with aspic or gelatine
for buffets preparations to acceptable enterprise standards.
2.3 Produce sauces and garnishes suitable for buffet food items.
2.4 Carve and serve meats according to enterprise standards.
2.5 Serve and present hot and cold foods according to health and
hygiene regulations.
2.6 Apply portion control to minimize wastage and maximize
profit.
2.7 Display and present food items attractively and tastefully to
maximize appeal
3. Prepare and
3.1 Prepare and produce desserts suitable for buffet presentation
produce using standard and enterprise recipes
desserts for
buffets
4. Store buffet 4.1 Store buffet items at a safe temperature, hygienically and
items correctly before and after buffet service time.
Variable Range
Buffet foods may  selection of hot and cold dishes
include:  glazed foods, galantines and forcemeats
 meats, poultry, seafood, small goods, salads and cheeses
 hot and cold dessert and pastry items
Centrepieces and  floral arrangements
decorations, made  fruit and vegetable displays
or arranged, may  special theme items
include:  candles
 special occasion cakes
 glassware and service ware
 ice, fruit or vegetable, chocolate, salt or margarine carvings
Evidence Guide
Competence  detailed understanding of the different nature and handling
requirements for buffet food items
 preparation of dishes suitable for buffets within typical
workplace time constraints
 safe and hygienic practices in the preparation and service of
buffets
Knowledge and  suitable types of foods and dishes for buffets to meet
Attitudes enterprise, customer, nutritional and cultural requirements
 characteristics of food items suitable for buffets and
appropriate service conditions and temperatures to maintain
optimum quality
 nutrition, in particular the effects of cooking on the nutritional
value of food, and ensuring a nutritional balance in buffet
menus
 culinary and technical terms commonly used in the industry
associated with buffets
 principles and practices of hygiene, particularly related to
issues surrounding buffet service
 legislation on food safety related to service of food for buffets
 a range of cookery skills for a variety of food items
 presentation techniques for food items that make up a buffet
considerations in relation to buffets
 problem-solving skills to deal with problems such as food not
being ready on time, or shortages of particular items
Unit Title Prepare Foods According to Dietary and Cultural Needs
knowledge required to prepare and cook foods to meet both
basic and specific dietary and cultural needs, generally under
instructions from others. It covers the ability to apply basic
nutritional principles as well as deal with special dietary and
cultural requirements normally encountered in a variety of
hospitality and catering establishments.
Basic nutritional requirements generally refer to
recommendations made in the Dietary Guidelines for Australians
endorsed by the Australian government and other recognised
health authorities. These guidelines include recommendations
made for the general public, including infants, children,
adolescents, adults and older Australians in order to maintain a
healthy and balanced diet.
Special dietary and cultural requirements include therapeutic and
contemporary eating regimes as well as customer requests and
preferences, and specific cultural and religious needs

1. Prepare and 1.1 Select appropriate ingredients to ensure optimum quality of
present foods to end products, including raw foods and convenience food
meet basic products.
nutritional needs 1.2 Employ suitable preparation and cooking techniques to retain
optimum nutritional values.
1.3 Present a variety of nutritionally-balanced food in an
appetizing and attractive manner
2. Prepare and 2.1 Identify the requirements for special diets according to
present foods to instructions from relevant persons.
meet special 2.2 Select ingredients essential for special dietary
dietary
requirements.
requirements 2.3 Modify food texture where appropriate to suit specific
requirements.
2.4 Present food in an appetizing and attractive manner
3. Prepare foods to 3.1 Identify and meet requirements for specific cultural groups
satisfy specific or special customer requests, according to instructions from
cultural or relevant persons.
religious needs 3.2 Employ appropriate equipment and cooking techniques for
specific diets.
3.3 Prepare and serve food taking into account specified or
requested cultural or religious considerations.
3.4 Present an adequate range of nutritionally balanced food in
an appetizing and attractive manner.
3.5 Communicate specific cultural or religious requirements to be
addressed in food preparation to other team members and
customers as appropriate.
Variable Range
Relevant persons  customers or family members
who give  supervisors and managers
instructions or  dieticians
requests for special  diet technicians
dietary  health and medical personnel
requirements may  religious personnel
include:
Special dietary  vegetarian
requirements may  vegan
include:  modified sodium or potassium
 low-fat or low-cholesterol
 lacto-ovo
 high-fibre
 gluten-free
 high or low-energy
 diabetic
 modified texture
 high or low-protein
 fluids
 food exclusions for allergies and food intolerance
 food exclusions related to specific medications
 contemporary eating regimes and trends, such as
macrobiotic, liver cleansing and elimination
 high or low carbohydrate
Special cultural  kosher
groups may include  Halal
any ethnic, cultural  vegetarian
or religious groups  Hindu
with special dietary
requirements or
sanctions, such as:
Evidence Guide
Competence  ability to prepare or modify a range of dishes to meet different
dietary requirements
 knowledge of the dietary requirements of major cultural
groups
 knowledge of the consequences of failing to address special
requirements for food allergies, diabetes and other medical
conditions and customer-identified drug-food interaction
 industry-realistic ratios of kitchen staff to customers
 preparation of dishes for customers with particular dietary
needs within typical workplace time constraints
Knowledge and  cultural, dietary and special requirements that may apply in
Attitudes different contexts
 basic principles and practices of nutrition, including:
 nutrients and their food sources
 influences on food choice
 food and beverage selection influences
 food labeling and interpretation
 identification of food additives and preservatives
 health implications of food choices
 Dietary Guidelines, their role and general content
 main types and characteristics of special diets
 common dietary sensitivities, including food allergies and
intolerance, diabetes and other medical conditions
 existence of drug-food interactions and the health and
legal consequences of failing to address special
requirements
 commodity knowledge of ingredients suitable for meeting
basic nutritional and special dietary needs
 effects of various cooking methods and food storage on
nutrients
 principles and practices of hygiene and legislation on food
safety
 a variety of cooking techniques and recipe modification to suit
special dietary requirements
 presentation techniques for food
 problem-solving skills to consider and respond to special
customer needs and requests
 literacy skills to read menu options for customers with special
dietary needs and preferences
 communication skills to liaise with other team members,
clarify requirements, provide information and listen to and
interpret information and non-verbal communication
 numeracy skills to calculate quantities, portions and kilojoules
for given foods and quantities
Unit Title Package Prepared Foodstuffs
knowledge required to package prepared foodstuffs for storage
and transportation from one location to another.
The type of packaging used will vary according to the enterprise
needs and the type of food being packaged

1. Ensure food is 1.1 Ensure that food meets requirements prior to packaging in
suitable for terms of quality, shelf life, microbiological condition and
packaging, portion control
storage and
transportation
2. Select 2.1 Select packaging materials appropriate to specific foods,
packaging storage or transport requirements and enterprise procedures
materials
3. Package food 3.1 Package food items using appropriate packaging
according to procedures according to enterprise specifications.
needs 3.2 Label foods according to the international standard
regulations.
3.3 Comply with local, state and territory and national hygiene,
OHS, and food and health regulation requirements.
3.4 Observe environmental requirements for the food
packaging area, including temperature control, humidity and
design and construction of shelving and storage facilities.
Variable Range
Packaging  polystyrene foam
materials may  cartons
include:  plastic cling wrap
 plastic or foil containers
 metal or plastic trays
Appropriate  non-contaminating of appropriate dimensions for selected
packaging must be: food
 visually appropriate to functional need
 capable of protecting food from damage
 environmentally appropriate
 stackable and transportable
Environmental  temperature control
requirements relate  humidity
to:  design and construction of shelving and storage facilities
 protection from contaminants, including pests and foreign
objects
 cleaning and sanitising packaging equipment and area
Evidence Guide
Competence  safe packaging within food safety requirements and
regulations
 selection and use of suitable packaging materials and
methods for a range of food item types
 industry-realistic timeframes for the packaging process
Knowledge and  hygiene and food safety regulations, particularly related to
Attitudes storing and transporting food, including local, state or territory
and national food and health regulations pertaining to food
production and packaging
 characteristics and uses of different packaging materials
 environmental appropriateness of different packaging
materials
 portion control practices and principles
 functional design requirements for food packaging areas
 safe work practices with regard to packaging, dealing with hot
surfaces, lifting and bending
breakage of materials, lack of sufficient quantities of materials
and tight timelines
 literacy skills to read instructions and orders and to write
labels
 numeracy skills to calculate quantities of food items and
packaging materials for particular jobs

Unit Title Operate a Fast Food Outlet
knowledge required to prepare and serve a limited range of food
and menu items in a catering operation or small outlet in various
venues in the hospitality and tourism industry. Food and menu
items are limited and defined and include fast food or specific and
routine meals such as breakfasts

1. Prepare for 1.1 Review menu or product list to determine required food items
service for food outlet.
1.2 Check quantities and quality of products and fast food items
and restock where necessary.
1.3 Carry out mise en place to ensure sufficient and appropriate
food items are prepared in order to commence service.
1.4 Complete mise en place in an efficient and timely manner
before service commences.
1.5 Meet ongoing requirements for additional food items at an
appropriate time.
1.6 Display service area and food items in a clean, hygienic and
attractive manner.
1.7 Check that personal presentation and hygiene requirements
are met and maintained throughout service.
1.8 Carry out mise en place and cooking according to safety and
hygiene requirements
2. Serve 2.1 Determine and meet customer requirements in terms of
customers speed of service, quantity, quality, additions and modifications
to standard recipes and special requirements.
2.2 Use customer service skills to provide polite, efficient and
effective service to customers and colleagues.
2.3 Provide assistance to customers in selection of food items
where required and provide information about certain
substances in food that may cause harm to some individuals
according to enterprise procedures and regulatory
requirements.
2.4 Employ selling skills according to enterprise practices where
required.
2.5 Operate equipment in a safe manner according to
manufacturer instructions and principles of OHS
3. Cook and 3.1 Select and use appropriate equipment correctly and safely
prepare food for particular cooking methods.
3.2 Select and assemble correct ingredients according to
enterprise practices.
3.3 Employ appropriate cooking methods according to
enterprise procedures.
3.4 Heat foods requiring reheating at the correct temperature for
the required length of time, according to enterprise practices
and food safety principles.
3.5 Organize work in consultation with other team members
where appropriate, to ensure that food is prepared or cooked
in a timely manner and ongoing customer service is provided.
3.6 Use portion control in order to minimize waste
4. Present food 4.1 Present food items attractively without drips or spills and
according to enterprise requirements.
4.2 Portion food according to enterprise standards.
4.3 Present food in appropriate hot or cold storage or
presentation equipment
5. Store food 5.1 Store food in the correct manner according to principles and
practices of hygiene and food safety.
5.2 Monitor, account for and reorder stock when required
6. Clean and 6.1 Maintain equipment according to manufacturer instructions.
maintain 6.2 Clean equipment as required before, during and after
equipment completion of service
Variable Range
Food outlet may  food courts
include:  counters in canteens and cafeterias
 mobiles
 trays
 stands
 carts or caravans
Fast food refers to  fairy floss
food that has been  hot dogs
prepared off site  pizza
and requires re-  fish and chips
thermalising, and to  hamburgers
simple food items  fried chicken
that require basic
 sandwiches
cooking or
 salads
preparation
techniques, and  sushi
may include:  souvlaki and doner kebabs
 noodles and pasta
 pre-prepared soups
 ice-cream and shakes
 pies
 breakfast items such as bacon and eggs, sausages, grilled
tomatoes, toast and pre-prepared croissants or other bakery
items
Mise en place  assembling and preparing ingredients for menu items
refers to basic  cleaning, peeling and slicing fruit and vegetables
preparation before  preparing simple food items such as salads, sandwiches,
service, including: garnishes, coatings and batters
 selection and handling (thawing, reconstituting, regenerating
and re-thermalising) of portion-controlled and convenience
products
 display of goods in appropriate storage facility
Equipment may  utensils
include:  cutlery
 microwaves
 deep-fryers
 hot plates
 rotisseries
 pans and urns
 bains marie
 food warmers
Cooking methods  hot plate
may include deep-  reheating
frying and grilling  microwaving
and an appropriate  baking
selection from the  roasting
following, according  boiling
to enterprise
 char grilling and barbecuing
requirements:
Evidence Guide
Competence  application of hygiene and safety principles and procedures
 ability to organise and prepare a range of foods efficiently and
within realistic industry timeframes
 preparation of food items for customers on more than one
occasion and within industry-realistic time constraints
Knowledge and  principles and practices of personal and food hygiene and
Attitudes regulatory requirements related to food safety
 product knowledge of range of food offered
 a range of basic cooking skills for fast foods, including a
selection appropriate to the enterprise from:
 hot plate
 reheating
 microwaving
 baking
 roasting
 boiling
 char grilling and barbecuing
considerations in relation to the operation of a fast food outlet
 safe work practices as required by OHS legislation and
guidelines
shortages of food items, difficult customers, burnt or
undercooked food, and poor quality commodities
 customer service and communication skills to liaise with other
team members, clarify requirements, provide information and
listen to and interpret information and non-verbal
communication
 literacy skills to read instructions, menus, recipes, task sheets
and instructions and to write labels
 numeracy skills to add up bills and calculate quantities or
portions required
Unit Title Apply Cook-Chill Production Processes
knowledge required to apply the planned process of food
preparation, cooking, chilling, storage and re-thermalisation of
food by cook-chill. The unit applies to food production by cook-
chill methods either in an enterprise workplace or in a centralised
production kitchen

1. Ensure goods 1.1 Determine temperatures of delivered goods by using
received temperature measuring devices and ensure that they are
conform to within specified tolerances.
appropriate food 1.2 Complete appropriate records according to enterprise
hygiene and practices and regulatory requirements.
health 1.3 Receive and check meats, dairy and perishables against
standards requisition docket for quality and freshness as per enterprise
specifications
2. Prepare and 2.1 Cook food to specified internal temperatures.
cook food to 2.2 Keep microbiological and chemical changes within safe
safe industry tolerances.
standards 2.3 Maintain the quality of food consistently at the optimum level
in terms of taste and appearance
3. Chill cooked 3.1 Meet time and temperature standards for blast and water-
food bath chilling.
3.2 Ensure that food quality is maintained throughout the chilling
process
4. Store cooked 4.1 Meet time and temperature standards for storage.
food under 4.2 Ensure that spoilage is minimized.
refrigeration 4.3 Store food dynamically (first in-first out).
4.4 Select appropriate containers for storage.
4.5 Ensure that labeling is correct and clear.
4.6 Monitor storage temperatures to ensure they are correct
5. Distribute cook- 5.1 Where necessary, transport food from production kitchen to
chill products outlets by refrigerated transport or insulated containers.
5.2 Maintain safe handling of food throughout the distribution
cycle.
5.3 Check and record temperature levels at dispatch and
receiving.
5.4 Observe requirements of hazard analysis and critical control
points (HACCP) or other food safety program during the entire
cook-chill cycle, including protecting food from the
temperature danger zone
6 Re-thermalise 6.1 Execute re-thermalisation of food to standard guidelines
(reheat) cook- using appropriate methods.
chill food
products
Variable Range
Foods to be  bulk foods
produced by cook-  plated meals
chill methods and  sous-vide products
re-thermalised may  meals-on-wheels
consist of entire  takeaway meals
meals or individual
items according to
enterprise
requirements,
including:
Appropriate  low-heat convection
methodsfor re-  infra-red radiation
thermalisation may  microwaving
include:  water bath
 kettle heating
 using combi ovens
Evidence Guide
Competence  a variety of food items must be produced
 observance of HACCP or other food safety program
requirements during the entire cook-chill cycle
 ability to operate a cook-chill system and equipment
 ability to produce, package, label and store food items
prepared
 production of multiple cook-chill food items to meet differing
needs
 preparation of cook-chill food items within typical work time
constraints
 knowledge of OHS and food hygiene regulations
Knowledge and  temperature specifications for the maintenance of food quality
Attitudes in the cook-chill process
 food storage requirements in relation to cook-chill
 principles and methods of cookery, including preparation and
cooking techniques for all major food groups
 features of cook-chill systems, and procedures for using cook-
chill equipment
 regulatory and legislative requirements for health and safety,
food safety and hygiene of particular relevance to cook-chill,
including international Food Standards
 high risk groups for food-borne illness and reasons for this
 skills to use a temperature measuring device on a range of
food products and ingredients at a range of temperatures
 problem-solving skills to deal with problems, such as
equipment failure or malfunction
 literacy skills to read recipes, menus, instructions and orders
 numeracy skills to calculate portions and ingredients required
and to monitor temperatures

Unit Title Transport and Store Food in a Safe and Hygienic Manner
knowledge required to transport food from a food preparation
area to another location. It also deals with holding or storage on
its arrival. The unit applies to all catering operations but is
particularly relevant to external catering and events.
Transportation refers to the moving of food and food items from
one location to another. For example, transporting food from a
kitchen to a school or hospital or providing event catering. It does
not refer to the transport of food from the kitchen to the dining
room or as part of room service.
The person transporting the food may or may not be driving the
vehicle

1. Identify 1.1 Select suitable food transportation vehicles according to
appropriate food legislative requirements
transportation
2. Transport food 2.1 Package, load, restrain and unload food appropriately.
safely and 2.2 Employ hygienic work practices and observe OHS
hygienically regulations.
2.3 Maintain appropriate and accurate records of food
transportation
3. Store food 3.1 Select food storage conditions appropriate to specific food
safely and types.
hygienically 3.2 Maintain appropriate environmental conditions for specific
food types to ensure freshness, quality and appearance.
3.3 Ensure that storage and holding methods optimize nutritional
quality and comply with relevant stock control principles.
3.4 Employ hygienic work practices and observe OHS
procedures and practices.
3.5 Keep storage areas free from contaminants and pests.
Variable Range
Type of will vary according to organisation needs and type of food being
transportation used: transported may include:
 vans
 cars
 refrigerated trucks
 trolleys, carts and buggies
Legislative  temperature
requirements refer  lining
to federal, state or  sealing
territory, and local  food safety programs
regulations and
guidelines and may
apply to:
Specific food types  dairy
must include:  meat and fish
 eggs
 dried goods
 frozen food
Environmental  temperature
conditions may  humidity
involve:  exposure to light
 exposure to weather
 exposure to pests
Evidence Guide
Competence  safe transport and storage of food items within food safety
requirements and regulations
 transport of a range of food item types
Knowledge and  hygiene and OHS requirements for food storage and transport
Attitudes  advantages and disadvantages of different forms of transport
for particular food items, quantities and circumstances
 safe storage principles and practices for different food types,
including storage options
 characteristics of different food items and conditions required
to maintain optimum freshness, palatability and safety
 safe work practices, in particular loading and unloading, lifting
and dealing with heated surfaces
delays with products, traffic congestion and getting lost
 literacy skills to read directions and instructions for venues
and locations
 numeracy skills to calculate quantities during the packing and
unpacking process
Unit Title Implement Food Safety Procedures
knowledge required to handle food safely during the storage,
preparation, display, service and disposal of food within a range
of service industry operations. It requires the ability to follow
predetermined procedures as outlined in an organisation food
safety program.
This unit is one of three hierarchical units describing varying
levels of participation in food safety processes:
Food safety is nationally legislated by the Food Standards
Ministry of health, Ethiopia.
In some cases food handlers and especially designated food
safety supervisors, may be required to formally achieve
competence in implementing safe food handling practices.

1. Implement 1.1 Access and use the relevant documents from the organization
procedures for food safety program.
food safety 1.2 Follow all food safety policies and procedures correctly and
consistently according to organization food safety program
requirements to ensure compliance of all food handling
practices.
1.3 Control all food hazards at critical control points.
1.4 Complete any food safety monitoring processes and
complete documents as outlined in the food safety program.
1.5 Identify and report any practices that are inconsistent with the
food safety program.
1.6 Take any corrective actions within scope of job responsibility
for incidents where food hazards are found not to be
under control
2. Store food 2.1 Select food storage conditions appropriate to the specific
safely food type.
2.2 Store food in the appropriate environmental conditions so that
it is protected from contamination and to ensure its freshness,
quality and appearance.
2.3 Store food at appropriately controlled temperatures and
ensure that any frozen items remain frozen during storage
3. Prepare food
3.1 Prepare food in a safe manner to ensure that it is protected
safely from contamination.
3.2 Use cooling and heating processes that will not adversely
affect the microbiological safety of the food.
3.3 Monitor temperature of food throughout the preparation
process to achieve microbiological safety of the food at all
times.
3.4 Ensure the safety of food prepared, served and sold to
customers under other conditions
4. Provide safe 4.1 Store, display and provide single use items so that they are
single use items protected from damage and contamination.
4.2 Do not re-use items intended for single use
5. Maintain a clean 5.1 Clean and sanitise equipment, surfaces and utensils used
environment during food handling process.
5.2 Use appropriate containers and do not allow the accumulation
of garbage and recycled matter.
5.3 Identify and report any equipment that requires cleaning or
maintenance to ensure its cleanliness and safe operation.
5.4 Dispose of any chipped, broken or cracked eating, drinking or
food handling utensils or report these if disposal is outside
scope of responsibility.
5.5 Take measures within scope of responsibility to ensure food
handling areas are free from animals and pests and report any
incidents of animal or pest infestation
6. Dispose of food 6.1 Mark and keep separate from other foodstuffs any food
safely identified for disposal until disposal is complete.
6.2 Dispose of food promptly to ensure no cross-contamination of
other foodstuffs.
Variable Range
Policies and  food receiving, storage, preparation, display, service and
procedures may disposal
relate to:  methods of food hazard control for each critical point
 systematic monitoring of hazard controls and record keeping
 personal hygiene, suitable dress and personal protective
equipment and clothing
 record maintenance
 corrective actions when hazards are found not to be under
control
 pest control
 cleaning and sanitation
 equipment maintenance
Food hazards may  anything related to food, including work practices and
be: procedures, that have a potential to harm the health or safety
of a person
 actual or potential
 chemical, microbiological or physical
 any food contaminated with chemical or microbiological
elements
 foods highly susceptible to microbiological contamination
 food containing bacteria, moulds and yeast
 food containing broken glass, metal or foreign objects
 food containing chemicals and natural poisons
 insects and vermin
 processes where food is vulnerable to contamination
including:
 requirements for food to be touched by hand
 requirements for re-thermalisation or defrosting
 displays of food and buffets
 working with temperatures that promote the rapid growth of
micro-organisms
Critical control  receiving
points are those  storing
where there is high  preparing
risk of  processing
contamination or  displaying
food spoilage,  packaging
including:  serving
 transporting
 disposing
Food safety  monitoring and recording temperature of cold and hot storage
monitoring may equipment
involve:  monitoring and recording food temperatures using a
temperature probe
 checking and recording that food is stored within appropriate
time limits of receipt of goods
 visual examination of food for quality review
 bacterial swabs and counts
 chemical tests
Incidents where  food poisoning
food hazards are  customer complaints
found not to be  misuse of single use items
under control may  stocks of out-of-date foodstuffs
include:  spoilt or contaminated food
 unclean equipment
 existence of pests and vermin
Food types may  eggs
include:  dairy
 meat and fish
 dried goods
 frozen goods
Food prepared,  displaying any type of food for self-service, such as:
served and sold to  buffets
customers under  salad bars
other conditions  condiments
may involve:  tea and coffee
 providing drink dispensing equipment
 pre-packaging food items
 displaying and selling pre-packaged food
Ensuring the safety  supervising the display of food to prevent contamination by
of food served and customers
sold to customers  removing contaminated food without delay
under other  providing separate serving utensils for each dish
conditions may  providing protective barriers
involve:  displaying food under temperature control
 using packaging materials suitable for use on the particular
foodstuff
 ensuring that packaging is not damaged during packaging or
display process
 ensuring that damaged packaging does not allow
contamination
Items intended for  disposable cutlery, e.g. plastic or wooden spoons or stirrers
single use may  disposable plates, mugs, cups and bowls
include:  individually packaged sugars
 individually packaged condiments, e.g. tomato sauce
 individually packaged jams and spreads
 individually packaged serves of coffee, tea and whitener
 face wipes and serviettes
Maintenance to  removal of food waste
ensure cleanliness  removal of grease
and safe operation  removal of dirt
of equipment may  removal of animal or pest waste and cleaning of affected area
involve:  recalibration of measurement and temperature controls
Food identified for  subject to recall
disposal may be:  not safe, or suspected of not being safe, for consumption
 destroyed
 disposed of so that it cannot be used for human consumption
 returned to supplier
Evidence Guide
Competence  ability to access and interpret safe food handling procedures
and consistently apply these during day-to-day food handling
activities
 knowledge of critical control points and methods of food
hazard control for each critical point
 project or work activities that show the candidate's ability to
apply safe food handling practices on multiple occasions
across a range of different food handling circumstances to
ensure consistency in the application of food safety
procedures
Knowledge and  basic understanding of federal, and state or territory food
Attitudes safety legislative compliance requirements, contents of
national codes and standards that underpin regulatory
requirements, and local government food safety regulations
and inspection regimes
 working knowledge of relevant components of the
organisation food safety program, especially policies,
procedures, product specifications and the use of any
monitoring documents
 consequences of failure to observe food safety policies and
procedures
 basic understanding of HACCP principles, procedures and
processes
 critical control points for the specific food production system
and the predetermined methods of control, especially time
and temperature controls used in the storage, preparation,
display, service and disposal of food
 meaning of hazardous foods, especially as described by local
legislation and national food codes
 high risk customer groups (those who may have a higher than
average risk of harm from food contamination), such as:
 children or babies
 pregnant women
 aged persons
 people with immune deficiencies or allergies
 methods of food storage, production, display, service and
disposal for the industry sector and food business, especially
appropriate temperature levels for each of these processes
 broad understanding of the main types of safety hazards and
contamination that may be found in the main food types
handled by the industry sector and food business
 broad understanding of the conditions for development of
microbiological contamination for the main food types handled
by the industry sector and food business
 broad understanding of the appropriate environmental
conditions, including temperature controls, for the storage of
the main food types handled by the industry sector and food
business
 temperature danger zone for the main food types handled by
the industry sector and food business and the two-hour and
four-hour rule
 principles and methods of safe food handling
 choice and application of cleaning, sanitising and pest control
equipment and materials
 operation of equipment, especially how to calibrate, use and
clean a temperature probe and how to identify faults
 literacy skills to read and interpret relevant components of
organisation food safety program, including policies,
procedures and flow charts that identify critical control points
and to complete basic documentation relating to monitoring
food safety
 numeracy skills to take and record temperatures and to
calculate times
Unit Title Work in Team Environment
Unit Descriptor This unit covers the skills, knowledge and attitudes to identify role
and responsibility as a member of a team.

1. Describe team 1.1 The role and objective of the team is identified from
role and scope available sources of information.
1.2 Team parameters, reporting relationships and
responsibilities are identified from team discussions and
appropriate external sources.
2. Identify own role 2.1 Individual role and responsibilities within the team
and environment are identified.
responsibility
within team 2.2 Roles and responsibility of other team members are
identified and recognized.
2.3 Reporting relationships within team and external to team
are identified.
3. Work as a team 3.1 Effective and appropriate forms of communications used and
member interactions undertaken with team members who contribute to
known team activities and objectives.
3.2 Effective and appropriate contributions made to complement
team activities and objectives, based on individual skills and
competencies and workplace context.
3.3 Observed protocols in reporting using standard operating
procedures.
3.4 Contribute to the development of team work plans based on
an understanding of team’s role and objectives and individual
competencies of the members.
Variable Range
Role and objective  Work activities in a team environment with enterprise or
of team specific sector
 Limited discretion, initiative and judgment maybe
demonstrated on the job, either individually or in a team
environment
Sources of  Standard operating and/or other workplace procedures
information  Job procedures
 Machine/equipment manufacturer’s specifications and
instructions
 Organizational or external personnel
 Client/supplier instructions
 Quality standards
 OHS and environmental standards
Workplace context  Work procedures and practices
 Conditions of work environments
 Legislation and industrial agreements
 Standard work practice including the storage, safe
handling and disposal of chemicals
 Safety, environmental, housekeeping and quality
guidelines
Evidence Guide
competence  Operated in a team to complete workplace activity
 Worked effectively with others
 Conveyed information in written or oral form
 Selected and used appropriate workplace language
 Followed designated work plan for the job
 Reported outcomes
Knowledge and  Communication process
Attitude  Team structure
 Team roles
 Group planning and decision making
 Communicate appropriately, consistent with the culture of
the workplace
Assessment Competence may be assessed through:
Methods  interview/ written exam
 observation/demonstration
Context for Competency may be assessed in workplace or in a simulated
Assessment workplace setting

Unit Title Participate in Workplace Communication
Unit Descriptor This unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace
requirements.

1. Obtain and 1.1 Specific and relevant information is accessed from
convey appropriate sources
workplace
information 1.2 Effective questioning , active listening and speaking skills
are used to gather and convey information
1.3 Appropriate medium is used to transfer information and
ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with supervisors and
colleagues are identified and followed
1.6 Defined workplace procedures for the location and storage
of information are used
1.7 Personal interaction is carried out clearly and concisely
2. Participate in 2.1 Team meetings are attended on time
workplace
meetings and 2.2 Own opinions are clearly expressed and those of others are
discussions listened to without interruption
2.3 Meeting inputs are consistent with the meeting purpose and
established protocols
2.4 Workplace interactions are conducted in a courteous
manner
2.5 Questions about simple routine workplace procedures
and matters concerning working conditions of
employment are asked and responded to.
2.6 Meetings outcomes are interpreted and implemented
3. Complete 3.1 Range of forms relating to conditions of employment are
relevant work completed accurately and legibly
related
documents 3.2 Workplace data is recorded on standard workplace forms and
documents
3.3 Basic mathematical processes are used for routine
calculations
3.4 Errors in recording information on forms/ documents are
identified and properly acted upon
3.5 Reporting requirements to supervisor are completed
according to organizational guidelines
Variable Range
Appropriate  Team members
sources  Suppliers
 Trade personnel
 Local government
 Industry bodies
Medium  Memorandum
 Circular
 Notice
 Information discussion
 Follow-up or verbal instructions
 Face to face communication
Storage  Manual filing system
 Computer-based filing system
Forms  Personnel forms, safety reports
Workplace  Face to face
interactions  Telephone
 Electronic and two way radio
 Written including electronic, memos, instruction and forms,
non-verbal including gestures, signals, signs and diagrams
Protocols  Observing meeting
 Compliance with meeting decisions
 Obeying meeting instructions
Evidence Guide
Competency  Prepared written communication following standard format of
the organization
 Accessed information using communication equipment
 Made use of relevant terms as an aid to transfer information
effectively
 Conveyed information effectively adopting the formal or
informal communication
Knowledge and  Effective communication
Attitudes  Different modes of communication
 Written communication
 Organizational policies
 Communication procedures and systems
 Technology relevant to the enterprise and the individual’s work
responsibilities
 Follow simple spoken language
 Perform routine workplace duties following simple written
notices
 Participate in workplace meetings and discussions
 Complete work related documents
 Estimate, calculate and record routine workplace measures
 Basic mathematical processes of addition, subtraction, division
and multiplication
 Ability to relate to people of social range in the workplace
 Gather and provide information in response to workplace
Requirements
Resource  Fax machine
Implications  Telephone
 Writing materials
 Internet
Methods of  Direct Observation
Assessment  Oral interview and written test
Context of  Competency may be assessed individually in the actual
Assessment workplace or through accredited institution

Unit Title Develop Business Practice
Unit Descriptor This unit specifies the outcomes required to establish a business
operation from a planned concept. It includes researching the
feasibility of establishing a business operation, planning the
setting up of the business, implementing the plan and reviewing
operations once commenced

1. Identify 1.1 Business opportunities are investigated and identified
business
opportunity 1.2 Feasibility study is undertaken to determine likely business
viability
1.3 Market research on product or service is undertaken
1.4 Assistance with feasibility study of specialist and relevant
parties is sought as required
1.5 Impact of emerging or changing technology including e-
commerce, on business operations are evaluated
1.6 Practicability of business opportunity assessed in line with
perceived risks, returns sought and resources available
1.7 Business plan for operation is completed
2. Identify personal 2.1 Financial and business skills available are identified and
business skills taken into account when business opportunities are
researched
2.2 Personal skills/attributes are assessed and matched
against those perceived as necessary for a particular
business opportunity
2.3 Business risks are identified and assessed according to
resources available and personal preferences
3. Plan for 3.1 Business structure and operations are determined and
establishment of documented
business
operation 3.2 Procedures to guide operations are developed and
documented
3.3 Financial backing for business operation is secured
3.4 Business legal and regulatory requirements are identified
and complied
3.5 Human and physical resources required to commence
business operation are determined
3.6 Recruitment strategies are developed and implemented
4. Implement 4.1 Marketing of business operation is undertaken
establishment
plan 4.2 Physical and human resources to implement business
operation are obtained
4.3 Operational unit to support and coordinate business
operation is established
4.4 Monitoring process for managing operation is developed and
implemented
4.5 Legal documents are carefully maintained and relevant
records are kept and updated to ensure validity and
accessibility
4.6 Contractual procurement rights for goods and services
including contracts with relevant people, negotiated and
secured as required in accordance with the business plan
4.7 Options for leasing/ownership of business premises
identified and contractual arrangements completed in
accordance with the business plan
5. Review 5.1 Review process for implementation of business operation is
implementation developed and implemented
process
5.2 Improvements in business operation and associated
management process are identified
5.3 Identified improvements are implemented and monitored for
effectiveness
5.4 Necessary documentation is completed and records
organized and kept securely.
Variable Range
Business  expected financial viability
opportunities  skills of operator
maybe influenced  amount and types of finance available
by:  returns expected or required by owners
 likely return on investment
 finance required
 lifestyle issues
Business viability  opportunities available
may include:  market competition
 timing/ cyclical considerations
 skills available and resources available
 location and/ or premises available
 risk related to a particular business opportunity, especially in
regard to Occupational Health and Safety and environmental
considerations
Specialist and  Chamber of commerce
relevant parties  Financial planners and financial institution representatives,
business planning specialists and marketing specialists
 accountants
 lawyers and providers of legal advice
 government agencies
 industry/trade associations
 online gateways
 business brokers/business consultants
Human and  software and hardware
physical resources  office premises
may include:  communications equipment
 specialist services through outsourcing, contracting and
 consultancy
 staff
 vehicles
Personal  technical and/ or specialist skills
skills/attributes  business knowledge and skills
may include:  entrepreneurship
 willingness to take risks
Business risks  occupational health and safety and environmental
may be affected by  considerations
and may  relevant legislative requirements
include but are not  security of investment
restricted to:  market competition
 security of premises/ location
 supply and demand
 resources available
Resources may  staff
include:  money
 time
 equipment
 space
Operational unit  office location staffed with required personnel and equipped to
refers to: service and support business
 home-based site or other location such as leased or owned
property
Legal documents  partnership agreements, constitution documents, statutory
may include: books for companies (Register of Members, Register of
Directors and Minute Books), Certificate of Incorporation,
Franchise Agreements and financial documentation, appropriate
software for financial records
 recordkeeping including personnel, financial, taxation, OHS and
environmental
Contracts with  owners, suppliers, employees, landlords, agents, distributors,
relevant people customers or any person with whom the business has, or seeks
may include: to have, a performance-based relationship
Evidence Guide
Critical Aspects of A person must be able to provide evidence:
Competence  that a business operation has been planned and implemented
from initial research into feasibility of the business and
completion of the plan, through to implementing the plan and
commencing operations
 the ability to evaluate the results of research and assess the
likely viability and practicability of a business opportunity,
taking into account the current business/market climate and
resources available
Underpinning  Federal and regional government legislative requirements
Knowledge and affecting business operations, especially in regard to
Attitudes occupational health and safety (OHS), equal employment
opportunity (EEO), industrial relations and anti-discrimination
 Technical or specialist skills relevant to the business operation
 Financing options
 Business systems and operations
 Relevant marketing, management, sales and financial
concepts
 Methods for researching business opportunities
 Principles of risk management relevant to the business
 Methods of identifying relevant specialist services to
complement the business
 Forms and administrative systems
 Services available and charges
 Planning and control systems (sales,
 Advertising and promotion, distribution and logistics
 Financial recording systems
 Legal rights and responsibilities
 Record keeping duties
 Operational factors relating to the business (provision of
professional services, products)
Underpinning  Literacy skills to interpret legal requirements, company policies
Skills and procedures and immediate, day-to-day demands
 Marketing skills
 Business planning skills
 Entrepreneurial skills
 Problem-solving skills
 OHS skills
 Time management skills
 Belief in services and products offered by the business
 Communication skills including questioning, clarifying,
reporting, and giving and receiving constructive feedback
 Technical and analytical skills to interpret business documents,
reports and financial statements and projections
 Ability to relate to people from a range of social, cultural and
ethnic backgrounds and physical and mental abilities
 Problem solving skills to develop contingency plans
 Using computers and software packages to record and
manage data and to produce reports
 Literacy skills to enable interpretation of business information,
numeracy skills for data analysis to aid research
 Research skills to identify a business opportunity and to
conduct a feasibility study
 Analytical skills to assess personal attributes and to identify
business risks
 Observation skills for identifying appropriate people, resources
and to monitor work
Resource The following resources should be provided:
Implications  Access to relevant workplace documentation, financial records,
and equipment
Assessment  Interview / Written exam
 Observation/Demonstration with Oral questioning
Context of Competence may be assessed in the workplace or in a simulated
Assessment work environment

Unit Title Apply Continuous Improvement Processes (Kaizen)
Unit Title
Unit Code Unit Code CST HKO2 20 1012
Unit Descriptor This unit of competence covers the exercise of
good workplace
practice and effective participation in quality improvement
Teams. Personnel are required to ensure the quality and
integrity of their own work, detect non-conformances and work
with others to suggest improvements in productivity and
Quality.
1. Satisfy quality 1.1 Access information on quality system requirements for

system own job function
requirements in 1.2 Record and report quality control data in accordance with
daily work quality system
1.3 Follow quality control procedures to ensure products,
or data, are of a defined quality as an aid to acceptance
or rejection
1.4 Recognize and report non-conformances or problems
1.5 Conduct work in accordance with sustainable energy
work practices
1.6 Promote sustainable energy principles and work practices to
other workers
2. Analyze 2.1 Compare current work practices, procedures and

opportunities for process or equipment performance with requirements
corrective and/or and/or historical data or records
optimization 2.2 Recognize variances that indicate abnormal or suboptimal
action performance
2.3 Collect and/or evaluate batch and/or historical records to
determine possible causes for sub-optimal performance
2.4 Use appropriate quality improvement techniques to rank
the probabilities of possible causes techniques to rank
3. Recommend 3.1 Analyze causes to predict likely impacts of changes and
corrective and/or decide on the appropriate actions
optimization 3.2 Identify required changes to standards and procedures
actions & training
3.3 Report recommendations to designated personnel
. 4.1 Implement approved actions and monitor performance

4. Participate in the following changes to evaluate results
implementation 4.2 Implement changes to systems and procedures to
of recommended eliminate possible causes
actions 4.3 Document outcomes of actions & communicate them
to relevant personnel
5. Participate in the 5.1 Review all relevant features of work practice to identify
development of possible contributing factors leading to sub-optimal
continuous performance
improvement 5.2 Identify options for removing or controlling the risk of
strategies sub-optimal performance
5.3 Assess the adequacy of current controls, quality methods
and systems
5.4 Identify opportunities to continuously improve
performance
5.5 Develop recommendations for continual improvements of
work practices, methods, procedures and equipment
effectiveness
5.6 Consult with appropriate personnel to refine
recommendations before implementation of approved
improvement strategies
5.7 Document outcomes of strategies & communicate
them to relevant personnel
Variable . Range
Quality control Quality control procedures may include:
procedure  standards imposed by regulatory and licensing bodies
 enterprise quality procedures
 working to a customer brief or batch card & associated
quality procedures
 checklists to monitor job progress against agreed time,
costs & quality standards
 preparation of sampling plans
 the use of hold points to evaluate conformance
 the use of inspection & test plans to check compliance
Methods for Methods for statistical analysis may include:

statistical  means
analysis  median
 mode
 ranges
 standard deviations
 statistical sampling procedures
Sector: Culture, Sports and Tourism
Sub-Sector: Hotel and Hospitality
Kitchen Operation
Ministry of Education Hotel Kitchen Operation Version 2

Page 140 of 140
Copyright Ethiopia Occupational Standard September 2013
Acknowledgement
We wish to extend thanks and appreciation to the many representatives of business,
industry, academe and government agencies who donated their time and expertise
to the development of this occupational standard.
We would like also to express our appreciation to the Federal TVET Agency, Ministry
of Education (MoE) and Ministry of Culture and Tourism who made the development
of this occupational standard possible.
This occupational standard was developed in September 2013 at Addis Ababa,
Ethiopia.

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Federal Democratic Republic of Ethiopia

HOTEL KITCHEN OPERATION

Ethiopia has embarked on a process of reforming its TVET-System. Within the

A Unit of Competence describes a distinct work activity. It is documented in a

CST HKO1 01 0913 CST HKO1 02 0913 CST HKO1 03 0913

CST HKO1 04 0913 CST HKO1 05 0913 CST HKO1 06 0913

CST HKO1 07 0913 CST HKO1 08 0913 CST HKO1 09 0913

CST HKO1 10 0913 CST HKO1 11 0913 CST HKO1 12 0913

CST HKO1 13 0913 CST HKO1 14 0913 CST HKO1 15 0913

CST HKO1 16 0913 CST HKO1 17 0913 CST HKO1 18 0913

CST HKO1 19 0913

CST HKO2 01 0913 CST HKO2 02 0913 CST HKO2 03 0913

CST HKO2 04 0913 CST HKO2 05 0913 CST HKO2 06 0913

CST HKO2 07 0913 CST HKO2 08 0913 CST HKO2 09 0913

CST HKO2 10 0913 CST HKO2 11 0913 CST HKO2 12 0913

CST HKO2 13 0913 CST HKO2 14 0913 CST HKO2 15 0913

CST HKO2 16 0913 CST HKO2 17 0913 CST HKO2 18 0913

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level I

Elements Performance Criteria

Elements Performance Criteria

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level I

Elements Performance Criteria

Elements Performance Criteria

Elements Performance Criteria

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level I

Elements Performance Criteria

Medium of May include:

Occupational Standard: Hotel Kitchen Operation Level I

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level I

Elements Performance Criteria

Elements Performance Criteria

Elements Performance Criteria

Element Performance Criteria

Evidence Guide Evidence Guide

Occupational Standard: Hotel Kitchen Operation Level I

Elements Performance Criteria

Element Performance Criteria

1. Develop 1.1 Duties and responsibilities are done in a positive manner

Occupational Standard: Hotel Kitchen Operation Level I

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level I

occupational Standard: Hotel Kitchen Operation Level II

Elements Performance Criteria

Elements Performance Criteria

Elements Performance Criteria

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level II

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level II

Elements Performance Criteria

Elements Performance Criteria

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level II

Elements Performance Criteria

Occupational Standard: Hotel Kitchen Operation Level II