Sithkop005 Learner Guide v1.1 Acot

SITHKOP005
Coordinate cooking
operations
Learner Guide
Page |1
Table of Contents
Unit of Competency .......................................................................................................................... 4

Application ........................................................................................................................................... 4
Pre-requisite Unit ................................................................................................................................. 4
Competency Field ................................................................................................................................ 4
Performance Criteria............................................................................................................................ 5
Range of conditions ............................................................................................................................. 6
Foundation Skills .................................................................................................................................. 7
Assessment Requirements ................................................................................................................... 8
1. Plan food production requirements ............................................................................................. 11
1.1 – Determine food production requirements ................................................................................... 12
Food production requirements.......................................................................................................... 12
Menu content .................................................................................................................................... 12
Establishing timings ........................................................................................................................... 13
Controlling portions ........................................................................................................................... 13
Considering quantities ....................................................................................................................... 14
Accounting for special requests and dietary requirements............................................................... 14
Activity 1A .......................................................................................................................................... 16
1.2 – Choose food production processes to ensure nutritional value, quality and structure of foods . 17
1.3 – Select appropriate in-house food production system to meet food production requirements .. 17
Choosing food production processes and systems ............................................................................ 17
Nutritional value ................................................................................................................................ 19
Activity 1B .......................................................................................................................................... 20
1.4 – Select and collate standard recipes for use of food production personnel.................................. 21
Standard recipes ................................................................................................................................ 21
Activity 1C .......................................................................................................................................... 22
1.5 – Prepare a work flow schedule and mise en place plan for food production according to menu
and food volume requirements ............................................................................................................. 23
Preparing a work flow schedule and mise en place plan ................................................................... 23
............................................................................................................................................................... 23
Activity 1D .......................................................................................................................................... 25
1.6 – Develop food preparation lists for use of food production personnel ......................................... 26
VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Page |2
Food preparation lists ........................................................................................................................ 26

Activity 1E........................................................................................................................................... 28
2. Organise availability of supplies for food production period ......................................................... 29
2.1 – Calculate required food supplies for food production period ...................................................... 30
Calculating food supplies needed ...................................................................................................... 30
Activity 2A .......................................................................................................................................... 31
2.2 – Check stores for availability and quantity of required stocks ....................................................... 32
2.3 – Order or purchase additional stock .............................................................................................. 32
Checking stores .................................................................................................................................. 32
Stock rotation..................................................................................................................................... 33
Purchasing additional stock ............................................................................................................... 33
Activity 2B .......................................................................................................................................... 34
3. Coordinate kitchen operations..................................................................................................... 35
3.1 – Supervise food production processes to ensure food safety ....................................................... 36
Supervising food production processes ............................................................................................. 36
The critical control points .................................................................................................................. 37
Washing your hands........................................................................................................................... 45
Cleaning and sanitising equipment .................................................................................................... 45
Temperature of food.......................................................................................................................... 46
Cooking meat and poultry.................................................................................................................. 47
Activity 3A .......................................................................................................................................... 49
3.2 – Oversee and adjust kitchen work flow to maximise teamwork and efficiency ............................ 50
Overseeing kitchen work flow ........................................................................................................... 50
Activity 3B .......................................................................................................................................... 52
3.3 – Control production sequence of food items to enable smooth work flow and minimise delays 53
Controlling the production sequence ................................................................................................ 53
Teamwork .......................................................................................................................................... 53
Activity 3C .......................................................................................................................................... 55
4. Monitor the quality of kitchen outputs ........................................................................................ 56
4.1 – Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of
food items .............................................................................................................................................. 57
Monitoring kitchen work processes................................................................................................... 57
Common problems ............................................................................................................................ 58
Information systems .......................................................................................................................... 59

Page |3
Activity 4A .......................................................................................................................................... 60
4.2 – Check that items match recipes and menu descriptions .............................................................. 61
Checking items match recipes and descriptions ................................................................................ 61
Activity 4B .......................................................................................................................................... 63
4.3 – Ensure that food items are of consistent quality and meet organisational standards................. 64
Quality standards ............................................................................................................................... 64
Sensory evaluation ............................................................................................................................. 65
Presentation standards ...................................................................................................................... 66
Activity 4C .......................................................................................................................................... 68
4.4 – Conduct final check on food items before they are served, stored or despatched from kitchen 69
Conducting final checks ..................................................................................................................... 69
Don’t forget the garnishes ................................................................................................................. 69
Activity 4D .......................................................................................................................................... 71
4.5 – Instruct kitchen staff to adjust food items to meet quality requirements and organisational
standards ............................................................................................................................................... 72
Instruct staff to adjust food items ..................................................................................................... 72
Activity 4E........................................................................................................................................... 73
4.6 – Supervise safe storage of food ...................................................................................................... 74
Safe storage of food ........................................................................................................................... 74
Storing meat....................................................................................................................................... 75
Activity 4F........................................................................................................................................... 77
Summative Assessments........................................................................................................................ 78
References ............................................................................................................................................. 79

Page |4
Unit of Competency
Application
This unit describes the performance outcomes, skills and knowledge required to coordinate the
production of food in commercial kitchens. It requires the ability to plan the production of food,
organise required food supplies for food production period, supervise food production processes and
monitor the quality of kitchen outputs.
Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie
products and bulk-cooked foods.
The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs,
educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight
and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others including
senior chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Kitchen Operations
Unit Sector
Hospitality

Page |5
Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Plan food production 1.1 Determine food production requirements

requirements 1.2 Choose food production processes to ensure nutritional
value, quality and structure of foods
1.3 Select appropriate in-house food production system to meet
food production requirements
1.4 Select and collate standard recipes for use of food
production personnel
1.5 Prepare a work flow schedule and mise en place plan for
food production according to menu and food volume
requirements
1.6 Develop food preparation lists for use of food production
personnel
2. Organise availability 2.1 Calculate required food supplies for food production period
of supplies for food 2.2 Check stores for availability and quantity of required stocks
production period 2.3 Order or purchase additional stock
3. Coordinate kitchen 3.1 Supervise food production processes to ensure food safety
operations 3.2 Oversee and adjust kitchen work flow to maximise
teamwork and efficiency
3.3 Control production sequence of food items to enable
smooth work flow and minimise delays
4. Monitor the quality of 4.1 Monitor kitchen work processes at all stages of preparation
kitchen outputs and cooking to ensure quality of food items
4.2 Check that items match recipes and menu descriptions
4.3 Ensure that food items are of consistent quality and meet
organisational standards
4.4 Conduct final check on food items before they are served,
stored or despatched from kitchen
4.5 Instruct kitchen staff to adjust food items to meet quality
requirements and organisational standards
4.6 Supervise safe storage of food

Page |6
Range of conditions
Specifies different work environments and conditions that may affect performance. Essential operating
conditions that may be present (depending on the work situation, needs of the candidate, accessibility
of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the work
environment.
Food production requirements must include consideration of:
➢ Customer requirements
➢ Meal quantities required
➢ Menu items
➢ Organisational standards
➢ Portion control
➢ Special customer requests
➢ Special dietary requirements
➢ Standard recipes
➢ Timeframe
➢ Type of food to be prepared.
Order or purchase of stock may involve one or more of the following:
➢ Ordering direct from suppliers

➢ Ordering through central stock ordering system
➢ Personally purchasing food supplies through an inspection and quality selection
process
➢ Transferring stocks from central storage to food production storage area.
Checking must involve:
➢ Customer feedback
➢ Feedback from kitchen staff
➢ Formal audits against organisational standards
➢ Taste tests
➢ Visual inspection of presentation.

Page |7
Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are
listed here, along with a brief context statement.
Reading skills to:

➢ Interpret recipes, menus and stock control documents
➢ Select and apply the organisational procedures and strategies needed to perform work
effectively.
Writing skills to:
➢ Write comprehensive yet easily accessible work flow schedules, mise en place plans,
and food preparation lists.
Oral communication skills to:

➢ Respond to feedback from food production personnel, providing instructions and
asking questions to clarify when necessary.
Numeracy skills to:

➢ Calculate required food supplies for the volume of food production
➢ Determine timings for production sequence of various food items.
Problem-solving skills to:
➢ Analyse food production requirements and develop comprehensive operational plans
to meet those needs
➢ Identify breakdowns in kitchen work flow and adjust to maximise efficiency
➢ Recognise deficiencies in the quality of food and make adjustments to ensure a quality
product.
Teamwork skills to:
➢ Coordinate a team of food production personnel:
o delegating work within the team
o briefing and debriefing team members on new products and recipes
➢ Discuss process improvements and changes to food production and service
requirements.
Planning and organising skills to:
➢ Efficiently sequence the stages of food preparation and production for a whole of
kitchen operation.
Self-management skills to:

➢ Take responsibility for kitchen management and quality outputs.

Page |8
Technology skills to:

➢ Operate a food production system for commercial kitchens.
Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
➢ Supervise food production processes and monitor and report on the quality of kitchen
outputs for a minimum of twelve complete service periods (shifts) including:
o development of:
▪ kitchen workflow schedules
▪ mise en place lists
▪ food preparation lists
o calculating and ordering food supplies for at least four of the types of food
service styles listed in the knowledge evidence
➢ Coordinate cooking operations within commercial time constraints for food production
processes, which must include at least two of the following categories:
o bulk cooking
o cook chill for extended life
o cook chill for five day shelf life
o cook freeze
o fresh cook.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:
➢ For at least three of the hospitality and catering organisations detailed in the unit’s
application:
o comprehensive details of food production processes for:
▪ receiving
▪ mise en place
▪ preparing or cooking
▪ post-cooking storage
▪ reconstitution
▪ re-thermalisation
▪ serving
➢ Critical control points in food production where food hazards must be controlled
➢ Menus and recipes for items produced in performance evidence
➢ Indicators of quality food products:
o appearance and visual appeal
o colour
o consistency

Page |9
o moisture content
o mouth feel and eating properties
o plate presentation
o portion size
o shape
o taste
o texture
➢ Types of food service styles:
o à la carte
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o festivals
➢ Use of designated decorations, garnishes or sauces
➢ Types of food production systems and their characteristics for different production
methods specified in the performance evidence
➢ Range of formats and content for:
o kitchen workflow schedules
o mise en place plans
o food preparation lists.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
➢ An industry workplace
➢ A simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
➢ Fixtures and large equipment:

o commercial grade work benches (1.5 m/person)
o commercial refrigeration facilities:
▪ cool room
▪ freezer
▪ fridge
o designated storage areas for dry goods and perishables
o recording systems
o storage facilities:
▪ containers for hot and cold food
▪ shelving
▪ trays
➢ Small equipment:
o thermometers

P a g e | 10
o tongs and serving utensils

➢ Diverse and comprehensive range of perishable food supplies for commercial cookery
or catering operations
➢ Organisational specifications:
o commercial cleaning schedules
o current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
o mise en place lists, menus and standard recipes and recipes for special dietary
requirements
o ordering and docketing paperwork
o food safety plan
o safety data sheets (SDS) for cleaning agents and chemicals
o work flow schedules
➢ Industry realistic ratios of food production staff to the individual who is coordinating
them throughout food production periods; these can be:
o staff and customers in an industry workplace during the assessment process; or
o individuals who participate in role plays or simulated activities, set up for the
purpose of assessment, in a simulated industry environment operated within a
training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and:
➢ Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

P a g e | 11
1. Plan food production requirements

1.1. Determine food production requirements
1.2. Choose food production processes to ensure nutritional value, quality and structure of foods
1.3. Select appropriate in-house food production system to meet food production requirements
1.4. Select and collate standard recipes for use of food production personnel
1.5. Prepare a work flow schedule and mise en place plan for food production according to menu
and food volume requirements
1.6. Develop food preparation lists for use of food production personnel

P a g e | 12
1.1 – Determine food production requirements
By the end of this chapter the learner should be able to:

➢ List the requirements for preparing and cooking food and beverages
➢ List potential special requirements or requests
Food production requirements

One of the first things to do when coordinating cooking operations is to determine the food production
requirements. Knowing the requirements helps you to plan how to prepare the food.
Food production requirements must include consideration of:

➢ Customer requirements
➢ Meal quantities required
➢ Menu items
➢ Organisational standards
➢ Portion control
➢ Special customer requests
➢ Special dietary requirements
➢ Standard recipes
➢ Timeframe
➢ Type of food to be prepared.
Menu content
The content of menus is very important – it can affect the style of cuisine you serve, the amount of
customers you get and the ability of your chefs to cater for large quantities of people.
You must discuss menus with your managers and contribute to their content. There are two ways you
can go – offer lots of options or to focus on a few dishes. Which option you choose will depend on your
organisational strategy and the customer-base you wish to attract.
Typically, menus with fewer options and set/ Table d’hôte styles are associated with more expensive
establishments – they allow you to focus on the quality of the food and diners typically come in
wanting to experience chef specialities, rather than have an expansive choice.
Menus with more options in them and buffets can open you up to a wider customer base – however,
you typically charge less and it is harder to produce dishes as refined due to the larger quantities of food
required to be produced.

P a g e | 13
Service styles include:

➢ À la carte – this is French for "according to the menu". This is the usual restaurant
operation, where menu items are priced separately. Choice is varied and can
change depending on the season.
➢ Buffet – this is where a fixed price is charged and customers

have the choice of which foods to put on their plate. The
concept is that customers serve themselves, as the food is
presented openly. There is no control on portion size or the
amount of food you can eat.
➢ Table d’hôte – this is where the menu contains limited or no choice,

with a fixed price charged (i.e. set meals).
➢ Bulk cooking operations – this is where food is cooked in large quantities with
minimal choice, for example in an educational, airline or military establishment.
➢ Functions and events – this is where either independent caterers or caterers who are
from a particular department of the establishment cook pre-ordered food for an event.
➢ Festivals – these are usually catered for by mobile catering and consist of simple meals
e.g. hot-dogs in a van, noodles, ice-cream, etc.
The ingredients on any standard recipe should be ordered in accordance with their use when preparing
the dish. You should look out for terms such as “sliced”, “chopped”, or “minced” and ensure that the
necessary preparation is undertaken before you begin cooking the dish. It might be possible to make
substitutions if ingredients are not available in your kitchen or the customers have special dietary
requirements. However, you should consider the effect of including alternative ingredients. They may
have an impact on the taste and texture of the final dish. You are advised to follow the specific
instructions when baking bread and cakes. However, adjustments might be made when cooking evening
meals. It might be best to make exclusions in some instances.
Establishing timings
The food preparation lists and standard recipes should inform you how long it will take for completion
of the dishes that you are planning on serving. They should allow for the amounts of time required for
mixing and cooking different elements of the dish. However, you should be aware that preparation and
cooling times may not be included. You should also be prepared for the cooking or baking times to vary
slightly from those specified on the food preparation lists and recipes. It is important that you leave
enough time in readiness for the arrival of dining parties. It might be possible to prepare the dishes in
advance.
Controlling portions
Most dining establishments will have portion control systems. You may be expected to restrict the
ingredients that are used in the preparation of pies or cakes. You should also consider the amount of
time that it will take to prepare and cook the raw ingredients. It might be necessary to use your

P a g e | 14
common sense when plating fries or roasted potatoes. However, you should ensure that they don’t
cover more than half the plate when served alongside meat.
It is quite common for a portion number to be assigned for the preparation of dishes from recipes. This
should signify the number of people that are to be served. It should also tell you the exact ingredients
and measurements which are required. It might be necessary to make adjustments for increased or
reduced portion sizes.
Considering quantities
You should be aware that recipes commonly state the quantities that are to be produced and detail the
specific measurements. A food preparation list may detail the quantities that must be produced when
catering for groups of specific sizes. You should also take care when it comes to the measurement of
ingredients. You will be expected to use specialist measuring utensils to ensure that the dish meets
expectations.
Accounting for special requests and dietary requirements

You may be expected to fulfil these special requests:
➢ Changing sides i.e. vegetables instead of fries
➢ Using a different sauce
➢ Using specific cooking methods
➢ Putting candles on a birthday cake.
Special dietary requirements may be:
➢ Cultural or religious dietary:
o needs
o requirements
o sanctions e.g. Halal, Kosher
➢ Diabetic
➢ Exclusions for:
o allergies – nuts, strawberries, dairy, soy, wheat, fish, and shellfish
o contraindications with medicines – e.g. not consuming alcohol with drugs
o food intolerance – gluten, histamine, dairy, yeast, and alcohol
➢ Gluten-free – excludes foods containing gluten, a protein composite found in wheat,

barley, rye and triticale. People with Coeliac diseases cannot have these foods
➢ Lacto-Ovo – a vegetarian diet that includes the consumption of dairy and egg products

P a g e | 15
➢ Low-cholesterol – cholesterol is a fatty substance which is essential to health (high-

density lipoprotein). If excessive bad cholesterol (low-density lipoprotein) is consumed,
it builds up in the artery walls, leading to high blood pressure. Diets in low cholesterol
can reduce this build up – this means eating a diet excluding animal fats
➢ Low-fat – this diet has a reduced fat content, which helps with weight loss and the
reduction of cholesterol. This is because fat has the highest calorific density of any
macronutrient
➢ Portion size – customers may wish to reduce or increase the size all some or all
portions. This can be down to weight management or
personal preference
➢ Vegan – this diet means eating no animal

products whatsoever
➢ Vegetarian – strict vegetarians

completely avoid the consumption of
meat and by-products of animal slaughter.

P a g e | 16
Activity 1A

P a g e | 17
1.2 – Choose food production processes to ensure nutritional value, quality and
structure of foods
1.3 – Select appropriate in-house food production system to meet food
production requirements

➢ List cookery methods and what they involve and when they are best used
➢ Explain the effect of different cooking methods on the nutritional value, quality and
structure of food
Choosing food production processes and systems

Food production systems involve inputs (ingredients), processes such as weighing, mixing, sieving,
cooking, cooling and outputs (the end product). Changing the inputs and the processes can achieve
different results. There are a wide variety of cooking methods which should be used for certain types of
food and dishes. You should be aware of the processes which must be followed to achieve desirable
culinary results.
It is likely that you will use these cookery methods:

➢ Boiling – this is a particularly common cookery method which may be used for the
preparation of vegetables. The food is usually transferred to a saucepan containing
water, before being boiled and then simmered. You should check the ingredients
regularly while boiling and ensure that the texture or flavour isn’t diminished. The
vitamin content may also be reduced if you boil vegetables for too long.
➢ Poaching – this cooking method involves transferring ingredients to a

saucepan or other piece of equipment and submerging in water with a heat
of between 160 and 180 degrees. You may poach eggs, fish, or chicken. The
food should remain intact as it isn’t cooked at particularly high
temperatures. It should also retain its texture and not be softened, as may
happen when stewing
➢ Steaming – this cooking method involves cooking ingredients via the steam from a
saucepan or other item of cooking equipment. The ingredients are usually contained
within a bowl which has holes for the steam to enter. You may steam vegetables, fish,
and tender meats. Such ingredients should retain their temperature and shape as they
aren’t exposed to particularly high temperatures. They should have a fresh appearance
and taste.
➢ Braising – this two-stage cooking method involves sautéing or searing the ingredients
before simmering them in liquid until tender. You may braise meats such as lamb, beef,
and chicken legs for a desirable tender texture. Vegetables may also be caramelised
using this method.

P a g e | 18
➢ Blanching – this cooking method involves putting the ingredients into boiling water for
a short amount of time before cooling them in cold water. Vegetables such as cabbage,
onions, and carrots may be cooked in this way. You may choose to blanch as a means
of softening ingredients or reducing particularly strong and distinctive flavours
➢ Stewing – this cooking method involves the same two stages as are used during
braising. However, it is used in the cooking of smaller ingredients such as vegetables
and chunks of meat which needs to be tenderised
➢ Roasting – this cooking method is commonly used for the preparation of roasted meats
and vegetables. The ingredients are transferred to an oven and then roasted for a
prolonged period. They should have a tender texture and the moisture should be
retained
➢ Baking – this is a similar method to roasting and is also performed in an oven. It is

commonly used for the cooking of bread, cakes, and pastries. Such foods remain intact
and have soft centres after baking
➢ Grilling – this cooking method if often using in the preparation of

sausages, steaks, and other meats. The heat is transferred from
below the ingredients via a flame or stove top. The ingredients may
have a crispy outside but should be tender. Meat may have grill
lines if it has been cooked upon grates
➢ Shallow frying – considerable care should be taken when using

this rapid cookery method. It involves transferring the ingredients
to a high-temperature pan containing a small amount of oil or
other cooking liquid. The food should be appropriately browned
and have a crispy texture
➢ Deep-frying – this cooking method is used in the preparation of high-fat foods such as
chips, fritters, and chicken drumsticks. The ingredients should be soaked in hot fat and
fried until they are ready to eat
➢ Stir-frying – this cooking method can be used for the preparation of mixed meats and
vegetables in a short space of time (around five minutes). The ingredients should be
transferred to a high-heat pan or wok and turned continuously during cooking. They
should retain their fresh flavour and texture
➢ Pan-frying – this is a commonly used method for cooking a variety of meats and other
ingredients. A small amount of oil should be transferred to the pan to ensure that the
ingredients don’t stick while cooking. The ingredients should be flipped over a few
times and the inside of any meat should be checked to ensure that it is thoroughly
cooked
➢ Microwaving – microwaves may fulfil a variety of functions including defrosting frozen

food and heating up food that has been kept in cool storage. You should consider the
power of your microwave and adjust the cooking times accordingly.

P a g e | 19
Nutritional value
When we cook food, we often change its nutritional value. We can minimise the effects of this by being
careful about how we cook and store food. Some vitamins are more susceptible than others.
The most unstable (and susceptible) vitamins include:

➢ Folate
➢ Thiamine
➢ Vitamin C.
More stable vitamins include:

➢ Niacin (vitamin B3)
➢ Vitamin K
➢ Vitamin D
➢ Biotin (vitamin B7)
➢ Pantothenic acid (vitamin B5).
Some vitamins are easily lost in the boiling process; they dissolve in the water. The only way you can
retain them is to use the water to make something like a sauce or a soup. This is not to say we should
eat raw food; there are some benefits to cooking food. For example, it makes certain foods more
enjoyable, it destroys bacteria which could harm us and it can break down certain parts of food, e.g.
vegetables which could not be digested if not cooked.
Ideas to protect the nutritional value, quality and structure of foods:

➢ Store foods in sealed airtight containers
➢ Keep cold foods cold
➢ Store vegetables in the correct compartment of the refrigerator (e.g. the crisper tray)
➢ Scrub vegetables instead of peeling them
➢ Avoid boiling vegetables where possible – steam, grill, roast or microwave them to
preserve nutrients
➢ If you need to boil vegetables – use the water for stock or soups
➢ Cook foods as quickly as possible.
Source: https://www.betterhealth.vic.gov.au/health/healthyliving/food-processing-and-nutrition
When receiving food from a supplier you will need to check that it is packaged appropriately, not
damaged and that it is not nearing, or past its ‘use by’ date. If food is contaminated, spoiled, past its use
by, you should return it to the supplier. After unloading food, it should be immediately placed in the
appropriate storage area e.g. in a cool dark place, in a freezer or in a fridge.

P a g e | 20
Activity 1B

P a g e | 21
1.4 – Select and collate standard recipes for use of food production personnel

➢ Research and choose standard recipes to use
➢ Collate recipes and include appropriate information
Standard recipes
Standard recipes are recipes which are consistently used by the personnel of an establishment, to
prepare a food product.
Using standard recipes ensures:

➢ A certain quality of food is served each time
➢ Accurate portions and minimal waste
➢ Estimated cooking times (and therefore customer waiting times) are accurate
➢ Accurate purchasing – meaning cost efficient
➢ Stock inventory can be calculated easily
➢ Accurate nutrition information can be provided
➢ Employees of all abilities can produce food to required standards.
You should select and collate standard recipes for staff to use in food production. You can find recipes
from chefs, in books or on the internet.
When you collate recipes for to be used for food production, you will need to include certain
information.
Information needed for standard recipe includes:

➢ Recipe title
➢ Recipe category (e.g. breakfast, lunch, soups, appetisers, deserts
➢ Ingredients
➢ Weight and volume of ingredients
➢ Preparation instructions
➢ Cooking temperature
➢ Serving size
➢ How much the recipe makes
➢ Equipment needed.

P a g e | 22
Activity 1C

P a g e | 23
1.5 – Prepare a work flow schedule and mise en place plan for food production
according to menu and food volume requirements

➢ Develop a workflow schedule
➢ Develop a mise en place plan
Preparing a work flow schedule and mise en place plan

You are advised to spend a little time developing a workflow plan which can be applied to the cooking
process. This will enable you to break down the cookery tasks into manageable segments, fairly allocate
responsibilities to team members, and ensure that the meal is finished on schedule. The cookery stages
should follow a logical order. It might also be necessary for staff to work in collaboration to ensure that
tasks are completed to the desired standard.
Here is a basic example of a workflow plan:
Slice meat
Create
Prepare and add Heat Place meat
Preheat sauce for
mise en other vegetables dish in
the oven the meat
place ingredients on hob oven
and pour
for cooking
Mise en place is a French cooking term which means to ‘set in place’, and it is a technique used in food
planning and preparation. It means that before you start cooking, all the ingredients and equipment
required to make the dish should be measured, prepped and ready to go, ideally set out and placed in
ramekins. The idea of this technique is to allow chefs to cook more efficiently, by preparing everything
beforehand so you don’t have to keep stopping when you are cooking

P a g e | 24
Your plan may state:

➢ Which ingredients and tools to gather
➢ How to prepare them e.g. dice, grate, mince, etc.
➢ Pre-measure ingredients into cups or bowls.
➢ What to do first/the order – generally you will start preparing the items which will take
longest.

P a g e | 25
Activity 1D

P a g e | 26
1.6 – Develop food preparation lists for use of food production personnel

➢ Create food preparation lists for the different menus
➢ Create different lists for slow periods and busy periods
Food preparation lists

Food preparation lists show staff what to prepare and how much of it to prepare. Different
establishments will have different ways to organise their lists. The list below gives an example of what
to prepare for grilled vegetable recipe for both a slow period and a busy period. Some establishments
may organise by daily times or weekly periods, measurements may also differ – for example, some
establishments may measure by tubs/cups, pans or metric units (kg).
Item Slow period amount Busy period amount
Grilled vegetables 20 orders 40 orders
➢ Peeled and sliced 1kg 2kg

carrots (longways)
➢ Sliced onions 500g 1kg
➢ Sliced bell peppers 1kg 1kg
➢ Sliced courgette 500g 1kg
Lamp chop
➢ Lamb stock 1 small pan 1 large pan
➢ Rosemary sprigs 1 bowl 2 bowls
➢ Thyme sprigs 1 bowl 2 bowls
➢ Finely diced garlic 1 bowl 2 bowls
➢ Sliced onions 1 bowl 2 bowls
Herby mash
➢ Chopped potatoes 1 large pan 2 large pans
➢ Chopped rosemary 1 bowl 2 bowls
➢ Chopped Thyme 1 bowl 2 bowls

P a g e | 27
The above preparation list will ensure everything is readily prepared for the lamb chop option on the
menu for either a busy day or slow day. A tick sheet could also be attached to show what has been
prepared.

P a g e | 28
Activity 1E

P a g e | 29
2. Organise availability of supplies for food production period

2.1. Calculate required food supplies for food production period
2.2. Check stores for availability and quantity of required stocks
2.3. Order or purchase additional stock

P a g e | 30
2.1 – Calculate required food supplies for food production period

➢ Calculate the food supplies for the food production period
➢ Use sales forecasts to calculate how much food to order or prepare
Calculating food supplies needed

You will need to regularly calculate required food supplies for your food production period. Periods may
differ depending on how large and/or popular your establishment is. You may also have more regular
orders for fresh food, because they need to be kept fresh, than food with longer life.
Use these questions to calculate food supplies for a week:

➢ How many tables do you have?
➢ How many meals and drinks do you serve at

your busiest times on average?
➢ How many meals and drinks do you serve at your

slowest times on average?
➢ What are your best-selling items and how many of those do you sell at slowest times
and busiest times?
➢ What are your least popular items and how many of those do you sell at slowest and
busiest times?
Your establishment should have a sales forecast based on unit sales (e.g. meals and drinks) which can be
used to help you to plan how much food is needed for a period. Information regarding best-selling items
should also be used to identify how much stock is needed.
If your establishment’s forecast is showing an increase in sales, you may need to order slightly more
stock than the previous period. If your establishment is showing a decrease in sales, you might need to
order slightly less. Try to be aware of busy periods and slow periods too. For example, you may have
received Christmas bookings for food which means that while November was a slow month, you should
plan for December to be busier.

P a g e | 31
Activity 2A

P a g e | 32
2.2 – Check stores for availability and quantity of required stocks

2.3 – Order or purchase additional stock

➢ Explain good inventory management
➢ Take a stock count
➢ Calculate how much additional stock is needed for the period
➢ Rotate stock
➢ Use organisational system to order appropriate number of items
Checking stores
Once you have calculated the required food supplies for food production period. You will need to
consider how much edible stock you have in your stores. This is so you don’t order too much, which may
end up going to waste, or order too little which will mean your run out.
Inventory management is the process of collecting information on items that are in

stock, properly identifying items and correcting discrepancies concerning items
(related to their quantity, nomenclature, item identification and part numbers). Every
establishment is different, so you should be familiar with when inventory needs to be
taken. The inventory is maintained by counting and verifying items in the stockroom.
Good inventory management begins with an organised labelling system which names
locations for food in a clear and unambiguous way. You should be able to easily find
the locations of the food available in the stockroom. If not, some reorganisation may
be required.
How you measure individual units (e.g. bags, lbs, kg, etc.) is also important for good inventory
management. You will need to be consistent in how you measure units to avoid confusion when
ordering quantities of items.
Your organisation may have inventory software which will make it a lot easier to track your stock levels.
Digital inventory systems also mean many different people can access it from remote locations and it
can give you automatic updates and insights into inventory activity. This may mean that you do not have
to physically count the items but can instead access the inventory system to see what is in store. It is
important to perform checks to ensure the system is working and double check what you have. Human
error can still occur e.g. people may forget to state they have taken something from or added
something to the store.
When you find how much stock you have available, you can compare it to the amount you have
calculated that you need for the period. By subtracting what you have in store, from the amount you
need altogether for the period, you will have the amount you need to order.

P a g e | 33
Stock rotation
You should refer to the use-by-dates and consider the length of time that the produce will last without
any sacrifice in terms of quality or taste. Australian legislation specifies the need for products with a
shelf-life of under two years to have use-by dates on the packaging. You should refer to these dated
labels and ensure that the food can be expected to last long enough for your culinary purposes. There
will inevitably be some deterioration in the quality and freshness of the food as it nears the use-by-date.
You might have to restrict the amount of produce that is bought in accordance with your catering
requirements. It will also be necessary to consider the produce that is already being stored on your
premises. You will have to use the oldest purchase first as part of the stock rotation system. You might
be expected to attach labels as a means of indicating the order in which produce should be used.
Information such as the stocking and expiry date may be included on these labels. You might also have
labels which highlight the foods that are to be used first.
Purchasing additional stock

Your organisation will more than likely have suppliers in place that they regularly use to purchase stock
from.
To order stock you might need to:

➢ Order direct from suppliers
➢ Order through central stock ordering system
➢ Personally purchasing food supplies through an

inspection and quality selection process
➢ Transfer stocks from central storage to food production

storage area.
Your establishment may have an electronic order system which can be used to make purchases. The
benefits of an electronic/online order system means that you can compare prices between suppliers,
easily track spending and double-check orders before placing them. You may also have a list of
previously bought items which makes locating items to purchase a lot quicker.

P a g e | 34
Activity 2B

P a g e | 35
3. Coordinate kitchen operations

3.1. Supervise food production processes to ensure food safety
3.2. Oversee and adjust kitchen work flow to maximise teamwork and efficiency
3.3. Control production sequence of food items to enable smooth work flow and minimise delays

P a g e | 36
3.1 – Supervise food production processes to ensure food safety

➢ Identify potentially hazardous foods
➢ Explain the food safety regulations and procedures relating to handling food
➢ Explain the food safety regulations and procedures for cooking food.
Supervising food production processes

It is important that anyone who handles food is aware of and abides by food safety regulations. This is
to ensure food is not contaminated and customers or members of staff are not harmed. You have a
responsibility to ensure safety regulations and organisational procedures are conformed to in this area.
You will need to supervise the washing of hands, cleaning of equipment, cooking thoroughly and
checking the temperature of food. Some food is more hazardous than others as it can harbour bacteria
if not kept at the right temperature or heated through.
Potentially hazardous foods include:

➢ Meat or foods containing meat
➢ Dairy products like milk
➢ Seafood
➢ Processed fruit and veg, such as packaged and

ready to eat salad, sliced fruit
➢ Cooked rice and pasta
➢ Foods containing protein, (such as eggs, nuts, beans, quiche, some sandwiches, etc.)
HACCP (Hazard Analysis Critical Control Point) is a process that helps you look at how you handle food
and introduce procedures to make sure the food you produce is safe to eat.
‘HACCP involves the following 7 steps:

➢ Identify what could go wrong (the hazards)
➢ Identify the most important points where things can go wrong (the critical control
points – CCPs)
➢ Set critical limits at each CCP (e.g. cooking temperature/time)
➢ Carry out checks at CCPs to prevent problems occurring (monitoring)
➢ Decide what to do if something goes wrong (corrective action)
➢ Prove that your HACCP Plan is working (verification)
➢ Keep records of all of the above (documentation)’.

P a g e | 37
Source: https://www.food.gov.uk/sites/default/files/multimedia/pdfs/pdf-ni/safe-catering.pdf
(accessed 17/11/2016)
The critical control points

The critical control points are points are points in the food production process where things can go
wrong.
The critical control points are:

➢ Storage
➢ Preparation and handling
➢ Cold Serve/Display
➢ Defrosting
➢ Cooking
➢ Cooling/Freezing
➢ Reheating
➢ Hot Hold/Display
➢ Transport and Distribution.
Storage
Hazard What can be done? How can I check? What if something is

wrong?
1. Contamination of ➢ Buy from a ➢ Check supplier is ➢ Reject food and

food. reputable approved review your
supplier/use one supplier.
➢ Check the vehicle
which has been
is clean on the
approved
inside
➢ Check supplier
audit reports.
2. Cross- ➢ Keep raw and ➢ Observe staff ➢ Reject food and

contamination ready to eat foods during delivery review supplier
from raw to ready- separate
➢ Check packaging ➢ Reject food which
to-eat food.
➢ Ensure food is kept for damage is damaged or dirty
in containers
➢ Check outer ➢ Re-train staff
➢ Remove exterior packaging is not in
packaging from clean area
ready to eat food
before taking it in
clean area

P a g e | 38
Preparation and handling

wrong?
1. Contamination of ➢ Ensure staff who ➢ Observe staff food ➢ More supervision

ready-to-eat food handle raw food handling practices and/or training
with food don’t also handle
➢ Observe staff wash
poisoning bacteria ready to eat food.
hands using proper
that may be on
OR technique
hands or staff
clothing. ➢ Ensure staff wear
PPE while handling
raw food and
remove it and
wash hands before
handling ready to
eat food
➢ More supervision
2. Contamination of ➢ Use single use ➢ Check single use
and/or training
ready-to-eat food disposable cloths cloths are being
with food used and disposed ➢ Re-wash cloths
poisoning bacteria OR
that may be on ➢ Check that cloths
➢ Clean cloths by re-usable cloths
cleaning materials
laundering on boil are being boil
including cloths
cycle laundered
and sponges.

P a g e | 39
Cold Serve/Display

wrong?
➢ Display below 8 ➢ Measure core or ➢ Throw out food

1. Growth of food
degrees C surface which has been at
poisoning bacteria
temperature of over 8 degrees C
in ready-to-eat ➢ If food is not below
food (and wash for over four hours
food. 8 degrees C only
probe after) or if you do not
display it for up to
know how long it
4 hours ➢ Check the length of
has been over 8
time you are
degrees c
displaying food
➢ Use clean
2. Contamination of ➢ Check equipment ➢ Re-wash
equipment and
ready-to-eat food and utensils are equipment and
utensils
by food poisoning clean repair or replace
bacteria. ➢ Use separate equipment which
colour coded ➢ Check that staff are cannot be easily
equipment, using the correct cleaned
utensils, chopping colour coded
boards etc. equipment is being ➢ Review cleaning
used schedules and
OR
procedures
➢ Use a dishwasher ➢ Check the
to clean equipment dishwasher is ➢ More supervision
and utensils working and and/or training
regularly cleaned
Defrosting

wrong?
1. Growth of food ➢ Make sure frozen ➢ Check for ice in the ➢ Defrost for longer
poisoning bacteria. foods are food
thoroughly
➢ Use a probe and/or training
defrosted
thermometer
➢ If defrosted food is
not cooked
immediately, label
with date and
refrigerate
2. Cross-
➢ Keep raw and ➢ Check how food is ➢ Throw away ready
contamination ready to eat food defrosting – make to eat food which
from raw to ready- separate while sure it is not may be
to-eat food. defrosting leaking onto contaminated

P a g e | 40
surfaces or other ➢ Clean and disinfect

food contaminated
areas
Cooking

wrong?
1. Survival of food ➢ Cook food to at ➢ Use a probe ➢ Cook food for

poisoning bacteria least 75 degrees or thermometer to longer
if food is not more check the
➢ Review the cooking
properly cooked. temperature of
➢ Specify cooking method – more
food in its thickest
time and oven time or a hotter
part
temperature or use temperature may
manufacturer’s ➢ Poultry juices are be needed
instructions. pink or red
➢ Check equipment is
➢ Look to see if food ➢ Processed meat working properly if
is cooked e.g. mince and not repair and
sausage is not pink replace.
in middle
➢ Surface of all meat
including steak is
cooked on surface
Cooling/Freezing

wrong?
1. Growth of food ➢ Reduce ➢ Check times ➢ Throw out food

poisoning bacteria. temperature of that has not been
food to below 8 cooled according to
degrees as quickly safety standards
as you can
➢ Improve
➢ Within 2 hours put procedures
in a walk in chill,
storage fridge,
blast chiller or
freezer
2. Cross- ➢ Cool in clean ➢ Observe where ➢ Throw out

contamination of containers keeping food is kept contaminated food
cooked food with raw food separate
➢ Observe staff ➢ Better or more
food poisoning
hygiene training
bacteria.

P a g e | 41
➢ Employ and ensure

good hygiene
practices

P a g e | 42
Reheating

wrong?
1. Survival of food ➢ Reheat food to ➢ Use a probe ➢ Continue re-
poisoning bacteria over 75 degrees C thermometer to heating until food
if food is not to kill bacteria check food reaches reaches 75 degrees
properly reheated. 75 degrees C in C in thickest part
➢ Specify cooking thickest part
temperature and ➢ Improve
time ➢ Cross- check supervision
temperature with
➢ Look at food to see ➢ Check equipment
probe
if it properly thermometer is working properly
reheated
➢ Food is steaming
➢ Only re-heat food and if liquid,
once. bubbles appear
when stirred
Hot hold/display

wrong?
1. Growth of food ➢ If hot food will be ➢ If food is kept on ➢ If the temperature

poisoning bacteria. on display for display for more of the food has
more than 2 hours, than 2 hours fallen below 63
keep above 63 measure the degrees C, either:
degrees C temperature every
o cool quickly
two hours
and refrigerate
for reheating or
serving cold
o reheat to 75
degrees c and
put back into
hot holding
o throw out the
food.
➢ Check or repair
equipment

P a g e | 43
2. Contamination of ➢ Use clean

➢ Check equipment ➢ Re-wash
hot food with food equipment and
and utensils are equipment and
poisoning bacteria. utensils for ready-
clean repair or replace
to-eat food.
equipment which
➢ Use clean ➢ Check that staff are cannot be easily
equipment and using the correct cleaned
utensils colour coded
equipment is being ➢ Review cleaning
➢ Use separate
used schedules and
colour coded
procedures
equipment, ➢ Check the
utensils, chopping dishwasher is
boards etc. working and
and/or training
regularly cleaned
OR
➢ Use a dishwasher
to clean equipment
and utensils
Transportation

wrong?
1. Contamination of ➢ Use clean, food- ➢ Check packaging is ➢ Throw away food

ready-to eat food grade packaging clean and in good which you think is
with food for ready to eat condition unsafe to consume
poisoning bacteria food
➢ Check that food is ➢ Throw away ready
from raw food and
➢ Keep raw food and adequately to eat food which
contaminated
ready to eat food separated you think has been
packaging.
separate e.g. by contaminated
➢ Check food storage
using separate
facilities are clean ➢ Review procedures
compartments
and staff training
➢ Check that delivery
➢ Ensure storage
personnel/serving
compartments are
personnel are
cleaned before and
washing hands and
after distribution
have a change of
➢ Use good hygiene clothing/apron
practices –
regularly wash
hands and change
clothing if stained

P a g e | 44
2. Growth of food ➢ Transport food ➢ Measure the air If temperatures of food

poisoning bacteria below 8 degrees C temperature are recorded above
in chilled ready-to in either a 8°C, then:
eat food. refrigerated
➢ Decide if food is
vehicle or
safe to use. This
container
will depend on the
temperature and
time the food has
spent above 8 °C.
➢ Check equipment is
working properly
and adjust
➢ If the temperature
cannot be restored
to below 8°C the
food should be
returned to the
food premises and
refrigerated
➢ If in doubt contact
Environmental
Health Officer for
advice if necessary.
3. Growth of food ➢ Ensure food is ➢ Check the ➢ If the temperature

poisoning bacteria transported above temperature of hot of the food has
in hot ready-to-eat 63 degrees C food on delivery fallen below 63°C
food. decide if the food is
➢ Use a probe
safe to be reheated
thermometer in
or if it should be
thickest part of
disposed of.
food
➢ This will depend on
the length of time
the food has fallen
below 63°C.
➢ If in doubt contact
your Environmental
Health officer.
Source: https://www.food.gov.uk/sites/default/files/multimedia/pdfs/pdf-ni/safe-catering.pdf

P a g e | 45
Washing your hands

People who handle food must maintain hygiene in the workplace and minimise food contamination. An
important part of this is washing their hands properly. You must wash hands regularly, especially before
you prepare food and after handling potentially hazardous food.
To wash your hands, follow these steps:

1. Apply disinfectant/liquid soap and rub in your palms, using a circular motion (to create
a lather)
2. Rub the lather between fingers
3. Rub the lather onto the back of the hands
4. Place fingers in a 'monkey grip' and rub together
5. Grasp the right thumb with the left hand and rotate around it. Repeat for the opposite
hand
6. Rub the tops of your fingers back and forth in the palm of your hand
7. Rinse hands with water
8. Dry hands using a paper towel.
Other important things to remember are to keep fingernails short and clean underneath, not to wear
artificial nails or polish and to remove any rings, bracelets and watches, where possible.
‘Food handlers must tell their work supervisor if they have any of the following symptoms while they
are at work - vomiting, diarrhoea, a fever or a sore throat with a fever’. If you notice workers are ill, you
should make judgements as to whether the food handler should be at work.
As well as reporting the food-borne illness, the food handler must not handle any food where there is a
chance they might make the food unsafe or unsuitable because of their illness. Note: Illnesses that can
be passed on through food include Hepatitis A and those caused by giardia, salmonella and
campylobacter’.
Source:
http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/healthandh
ygieneresp101.aspx
Cleaning and sanitising equipment

Equipment should be cleaned and sanitised thoroughly before and after use, to remove any dirt or
bacteria from it and ensure it is safe and clean to use. On the Government of Western Australia
Department of Health website, it states a four step effective cleaning and sanitising process you can
follow that will ‘remove any food waste, dirt, grease and food-borne diseases’ from anything that comes
into contact with food.

P a g e | 46
The difference between cleaning and sanitising is:

➢ Cleaning – this ‘removes visible contamination such as food, waste, dirt and grease
from a surface’ using warm water and cleaning detergent
➢ Sanitising – this ‘destroys microorganisms’ using hot water and sanitising chemicals.
Adapted from: http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-

food-equipment. Accessed on 11/11/2016
The cleaning and sanitising food premises and food equipment Code on the
Department of Health website sets out procedures and requirements that
workplaces should follow for cleanliness:
These procedures are:

1. Preparation – remove loose dirt, dust and food particles from
the surface and rinse with warm water
2. Cleaning - wash the surface with hot water and cleaning

detergent to remove any stubborn stains or dirt
3. Sanitising – wash with hot water and apply sanitiser
4. Drying – place equipment on a drainer to air dry.
Adapted from: http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-

food-equipment. Accessed on 19/08/2016
Temperature of food
Your organisation will be required to have an accurate thermometer for staff to use when testing the
temperature of food. Thermometers with a probe are the best and most accurate way to check food
temperature because they penetrate the food, thereby testing the middle and not just the surface
temperature (which will be cooler).
➢ If cold food is left out or stored it should have a temperature of 5 degrees C or below
➢ If hot food is left out or temporarily stored, it should have a temperature of over 60
degrees C
Thermometers can lose their accuracy over time. It is important that the thermometer you are using is
accurate. To check for accuracy of the thermometer, you can put it into a container of crushed ice which
is just beginning to melt. The reading should be 0 degrees C within 1 degrees C (so there can be 1
degrees C error margin).
When using a thermometer, it is important to remember to clean it before inserting it into food and
after. You should always clean and sanitise it according to the manufacturer’s instructions.

P a g e | 47
To clean a thermometer:
➢ Wash the probe with warm water and detergent
➢ Sanitise the probe e.g. with alcoholic swabs
➢ Rinse the sanitiser away (if needed – refer to

sanitiser instructions)
➢ Allow to air dry or dry with a disposable towel
Adapted from:
http://www.foodstandards.gov.au/publications/documents/FSTemp_control_Edition_for_printing.pdf
Accessed 11/11/2016
Cooking meat and poultry

Harmful microorganisms can only be destroyed by cooking food thoroughly and to the correct
temperature. Meat should be cooked until there is no pink and until meat juices are clear (with the
exception of steak and duck). A thermometer should always be used as it is a reliable measure to test
that food is cooked.
Different foods require different cooking temperatures. Minced meat requires extreme care because of
its large surface area and the fact that its inside has been exposed to the atmosphere making it more
susceptible to harmful bacteria.
Take a look at the image over page. This image gives more information on the different meats and the
temperatures they should be cooked to.

P a g e | 48
Image source: http://www.foodauthority.nsw.gov.au/foodsafetyandyou/food-at-home/cooking-

temperatures (Accessed 11/11/2016)

P a g e | 49
Activity 3A

P a g e | 50
3.2 – Oversee and adjust kitchen work flow to maximise teamwork and
efficiency

➢ List different types of chef and what they do
➢ Observe staff in the kitchen
➢ Respond promptly to issues that upset the flow of work
Overseeing kitchen work flow

Overseeing the work flow of a kitchen means you will have to have extremely good observation skills.
You will need to observe and keep track of when people have prepared food for and know if kitchen
staff are falling behind in any of the areas. If they do you should know who you can move around, this
means knowing your team and their skill sets.
There are times when you will need to adjust the workflow of a kitchen, for example, when you get
large unexpected orders of a dish, a usually slow period becomes busy, or when you are working with
new starters who might need extra help.
A knowledge of all the different jobs in the kitchen is a must. A busy kitchen has many different chefs
and other kitchen staff working on different tasks.
Types of chef include:

➢ Chef de cuisine – oversees work of other chefs and is responsible for safety of
customers
➢ Sous chef – is second in command and takes over from Chef de cuisine if needed
➢ Commis chef – or kitchen assistants, they help the chefs

prepare food
➢ Saucier – is the chef responsible for making various sauces in

the kitchen and might also make sautéed items
➢ Poissonier – fish specialist
➢ Garde manager – works on the cold food station
➢ Butcher – cuts and trims raw meats for other kitchen stations
➢ Grill cook – grills and broils meats
➢ Fry cook – deep fries food (some kitchens have a one person doing both the grilling and
the frying)
➢ Entremetier – cooks and oversees preparation of hot appetisers, egg dishes and
vegetables

P a g e | 51
➢ Pastry chef – oversees all pastry work
➢ Pastry cook – makes mainly sweet pastry items
➢ Baker – makes bread and breakfast pastries such as croissant
➢ Decorator – is responsible for icing cakes and putting the final flourishes on baked
goods. They may also make sculptures or displays.
Your organisation might not have all of these types of the chef working in their kitchen. Much will
depend on what type of establishment you work for and what is on the menu. For example, a bakery
might have a pastry chef, a couple of pastry cooks, a baker and a decorator but none of the other chef
types. A seafood restaurant will have a much larger fish station than an Italian and may have more than
one Poissonier.

P a g e | 52
Activity 3B

P a g e | 53
3.3 – Control production sequence of food items to enable smooth work flow
and minimise delays

➢ Organise and delegate jobs to kitchen staff
➢ Give time-limits
Controlling the production sequence

Controlling the productions sequence requires extremely effective communication and teamwork
between the all of the kitchen and serving staff to ensure that all meals are ready to go to one table at
the same time. The more people at a table, the more difficult this becomes.
Some meals will take longer to cook than others and if all cooked at the same time, without planning,
they will not arrive at the table at the same time. This will result in a poor dining experience for your
guests. If you leave the food that is ready early on the side until everything else is cooked, it will go cold
and will not be fit for consumption.
Dishes or items which take the longest should be started before those items which take the shortest
time. For example, a table of four have ordered four different main courses; margarita pizza, lasagne,
steak and battered fish. The battered fish only takes 3-5 minutes to deep fry, the pizza only takes 5-8
minutes to cook in the pizza oven, the steak takes 6 mins on each side and the lasagne takes the longest
at 15 mins in the oven.
Teamwork
You will be expected to demonstrate excellent team-working skills to ensure that the finished dishes
meet the highest standards. Teamwork might also be necessary to ensure that dishes are cooked in
accordance with commercial time constraints and deadlines. It is important to recognise and respect
the contributions that are made by your colleagues.
There will inevitably be conflicts in the kitchen environment. You may have personal differences and
thoughts about the steps that should be followed when preparing food. Any disagreements should be
addressed at the earliest opportunity so that they can be resolved with minimum stress and fuss. You
may have to act as a mediator and make recommendations which can be mutually agreed.

P a g e | 54
Other team-working skills that should be demonstrated include:
➢ Giving positive reinforcement when colleagues do good

work
➢ Providing positive and constructive feedback
➢ Listening carefully and processing instructions
➢ Using open and closed questions appropriately
➢ Providing guidance and supervision as necessary
➢ Not making judgements based on personal

characteristics
➢ Exercising patience and tolerating mistakes.

P a g e | 55
Activity 3C

P a g e | 56
4. Monitor the quality of kitchen outputs

4.1. Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of
food items
4.2. Check that items match recipes and menu descriptions
4.3. Ensure that food items are of consistent quality and meet organisational standards
4.4. Conduct final check on food items before they are served, stored or despatched from kitchen
4.5. Instruct kitchen staff to adjust food items to meet quality requirements and organisational
standards
4.6. Supervise safe storage of food

P a g e | 57
4.1 – Monitor kitchen work processes at all stages of preparation and cooking to
ensure quality of food items

➢ List the work processes for preparing and cooking food
➢ List common problems that occur when preparing and cooking food
➢ Observe staff preparing and cooking items and look out for issues
Monitoring kitchen work processes

It is your job to monitor work processes throughout all stages of the cooking process. By monitoring
your team and the tasks they are performing, you can spot mistakes or potential issues early on and
make changes to rectify them.
Stages in the cooking process which you will need to monitor include:
➢ Confirming the requirements, for example:
o the order/meal items
o customer requests
o special dietary requirements
o portions e.g. for a child or adult
➢ Calculating ingredient amounts
➢ Identifying and selecting ingredients
➢ Selecting type and size of equipment
➢ Ensuring cleanliness and maintaining hygiene levels
➢ Organising and preparing ingredients, including:
o cleaning and preparing vegetables and other commodities
o cooking soups and other precooked items
o weighing and portioning.
➢ Selecting and using best cookery method for the job (and that matches the description)
e.g. grilled chicken needs to be grilled rather than fried or baked.
➢ Following safety precautions, for example:
o using oven gloves
o using a thermometer to check the temperature of food

P a g e | 58
o hygiene e.g. washing hands, maintaining tidy prep area and clean work surfaces,
using different boards to avoid cross-contamination, etc.
o using equipment safely e.g. knives and electric equipment.
Common problems
It is important to be aware of some of the common problems your team can face in the kitchen when
preparing and cooking food for customers.
Common problems include:

➢ Overfilling the pan – placing too many ingredients in the pan means the heat will be
trapped and steam will rise. This will mean that your ingredients don’t brown properly.
➢ Failing to preheat the hob or oven – Not preheating the hob means ingredients are
unlikely to brown properly or stick to the bottom of the pan. The food might also have
to be left out while waiting for the oven to heat.
➢ Not considering the oven’s characteristics – being aware that the oven may not cook to
its specified temperature even if you adjust the dial correctly. If the temperature is too
high, then the dishes will cook too quickly and vice versa.
➢ Using the wrong substitutions – using the wrong substitutions can compromise in the
flavour and appearance of the finished dish.
➢ Failing to taste while cooking – assuming that if you follow all of the steps outlined in
the recipe, then the final dish will be perfect. However, factors such as the type of
equipment and ingredients will have an impact. Tasting should be performed at
different times while cooking to allow for adjustments to be made as necessary.
➢ Using poor quality ingredients – not checking the freshness and quality of ingredients
can mean dishes may have an inferior taste and appearance.
➢ Undercooking and overcooking – assuming that food has cooked all the way
through/not using a thermometer to check can result in undercooked food being sent
out (a food safety risk). Not setting a timer for food can result in overcooking or
burning. Both undercooking and overcooking food can mean a whole table’s food has
to be recooked (to ensure it is ready at the same
time).
Immediate action such as recalling food is necessary whenever such

problems are identified so that disruption can be minimised.
General checking involves:

➢ Using customer feedback
➢ Using feedback from kitchen staff

P a g e | 59
➢ Taking part in formal audits against organisational standards
➢ Conducting taste tests
➢ Visual inspection of presentation.
Information systems
Information systems can help with the flow of work. Waiters/servers can use them to communicate
with the kitchen. They can ask how long meals have to go, inform them of someone who is late coming
to the table and generally keep in touch.
Information systems can also be used to take and communicate orders. Waiters will take an order and
input it onto a computer system e.g. a hand-held the device or a computer at the till area (if diners
come up the bar area to order), this order can be sent directly to the kitchen. This saves waiters’ time
going into and out of the kitchen, it means that orders are not lost and frees space up in the kitchen.
Some information systems go one step further and incorporate a ‘point of sale’ system where the order
is taken and transported to the correct work station. The time diners’ have been waiting can also be
displayed for the kitchen staff.

P a g e | 60
Activity 4A

P a g e | 61
4.2 – Check that items match recipes and menu descriptions

➢ Identify key words in menu descriptions and recipes
➢ Check that prepared/cooked items are as they are described
Checking items match recipes and descriptions

When getting ready to serve food to diners, it is important to check that items match the recipes and
menu descriptions. This is to ensure consistency in preparation and that the right food has been
prepared for the right table.
You should be familiar with the recipes you use and any changes that have been made so that you can
oversee kitchen staff effectively. You will need to check that staff are using the correct recipes for the
various orders.
Menu descriptions can include:

➢ Sensory elements, such as:
o visual e.g. golden-brown, juicy, etc.
o gustatory e.g. spicy, toasted, etc.
➢ Method of cooking e.g. stewed, baked, fried
➢ Health elements e.g. organic, free range, etc.
➢ Nostalgic elements e.g. home-cooked, from scratch, etc.
➢ Geographic descriptors e.g. Cajun, Caribbean, etc.
You can perform a visual and taste check to see if items match the description on the menu. You must
also check to see if the chicken is actually ‘organic’ or eggs are ‘free range’ it cannot be advertised as
organic if it is not.
Each dish is usually presented in a different way as a kind of signature for that dish. This can make it
easier to look over and check the meals. It can also make it easier to differentiate which is the Cajun
chicken and which is the Caribbean chicken, for example.
An example menu description for Cajun chicken uses the following words to describe the meal:
➢ Organic
➢ Juicy
➢ Spicy
➢ Thigh
➢ Baked.

P a g e | 62
You would need to check that all of the above descriptors are true. You might spot that the chicken is a
breast and not a thigh, or that it hasn’t been covered with foil for the first half of cooking (resulting in a
dry, not juicy chicken). You may need to test the sauce or the spices to see if they are right – is the
chicken spicy? It is good to go for a moderate spice level if the spice level is not specified as hot,
medium or mild, as this will appeal to the most people.

P a g e | 63
Activity 4B

P a g e | 64
4.3 – Ensure that food items are of consistent quality and meet organisational
standards

➢ Inspect raw ingredients and choose based on quality
➢ Conduct sensory evaluations including smell appraisal, visual and taste tests
➢ Check presentation and compare to organisational standards
Quality standards
Checking for quality should begin with the raw ingredients. You will need to check that they are of a
consistently high quality. You may choose to visit suppliers to ensure the best ingredients are picked or
you may perform visual inspections upon delivery. You may choose to buy your produce from
supermarkets, farms or visit independent food merchants. Much will depend on the quality and the
price of the items.
To visually inspect raw ingredients you should check:

➢ Use by dates
➢ Firmness or consistency of vegetables – some vegetables may

start to go soggy
➢ For mould
➢ Colour of vegetables
➢ Colour of meat – white meat should be light pink and red meat
should be red, not brown.
Foods direct from a farm are often fresher and therefore last longer. Also bear in mind that foods which
are unwashed last longer e.g. unwashed salad, carrots and potatoes. If something looks or smells
wrong, do not use it.
If you are having consistent reports from kitchen staff about the quality of ingredients, you might need
to reconsider your supplier. It is a good idea to organise spot checks and/or take part in regular
meetings where staff can bring up any issues.
You will also need to consider the quality of food cooked. You don’t want to send food which is burned
or greasy, dry, stodgy or presented poorly.
Indicators of quality food products:

➢ Appearance and visual appeal
➢ Colour
➢ Consistency
➢ Moisture content

P a g e | 65
➢ Mouthfeel and eating properties
➢ Plate presentation
➢ Portion size
➢ Shape
➢ Taste
➢ Texture.
Sensory evaluation
Sensory evaluation techniques such as visual and taste checks can be performed on food and beverages
to ascertain their quality. This should be done regularly as staff are cooking and can also be done as part
of an audit scenario.
Smell or nose appraisal

You should be able to recognise whether food is suitable to eat/not rotten by smelling it. Also, you
should be able to pick out individual ingredients from certain foods and wines by smelling them.
With wine, in particular, this should be the first thing done before tasting the drink itself. To evaluate a
wine by smell, hold the glass by the stem (so as not to affect the temperature of it); next, swirl the wine
in the glass, to vaporise the aromatic components of it – this is why glasses should only be filled a third
full. As soon as you swirl it, put your nose into the bowl of the glass and smell the wine with a deep
sniff.
Good wines should smell fruity or vinous – any rubbery, vegetable-like or rotten smells indicate a flawed
wine.
Taste tests
You should be able to recognise how food tastes and dissect the ingredients that have gone into making
the dish. Place a small amount of the food in your mouth and let it sit on your tongue, moving it around
your palate. To maintain food hygiene standards when tasting, chefs should take a clean teaspoon and
taste a small amount of the food – do not take more than one mouthful as this would mean saliva could
get onto the diners’ food. They should then clean the teaspoon –one way would be to have several
tasting spoons in a pot of hot water with a small amount of sanitising solution. This way spoons can be
re-used throughout the shift.

P a g e | 66
For wine, you should sip it and roll it around your mouth (or slurp it in with accompanying air, to release
flavour).
You should be able to identify, characteristics such as:

➢ Sweet
➢ Sour
➢ Bitter
➢ Spicy
➢ Rich.
Visual inspection of presentation

When serving food to paying customers, the presentation is critical – people will develop
preconceptions about taste based on how food looks. If food is shown in a certain way on a menu, the
presentation, in reality, should reflect this.
You should be able to inspect all dishes on the menu and be able to tell if the presentation is accurate
and if any items are missing from the plate.
For wine, you should be able to assess for clarity by holding it up in a glass against the light – you
shouldn't be able to see any floating residue or cloudiness. The colour should be vibrant and not dull;
the best area to look at is where the wine touches the glass.
Presentation standards
If you take great care and ensure superb presentation, then the diners are likely to be impressed and
expectant about the flavours that will be enjoyed. However, there are a number of presentational
aspects that should be taken into consideration.
It is essential that you choose appropriate service ware in order to show off your dish. There should be
enough space on serving plates for the spacing and attractive presentation of food. However, you
shouldn’t choose plates which are too large and seem to overwhelm the ingredients.
It will also be necessary to consider the decoration of your service-ware. If you want the food to stand
out, then it would be advisable to select plain white serving dishes. However, decorations may add
some visual interest when required.

P a g e | 67
Service-ware includes:
➢ Platters
➢ Plates
➢ Dishes, and bowls
➢ Baskets
➢ Boards
➢ Cutlery and serving utensils
➢ Chopsticks.
It is important for plates and bowls to be at the appropriate temperature before adding any food. If you
are planning on serving hot meat-based dishes, then it would be advisable to keep the plates in an oven
at a temperature of 200 degrees C. The plates will be very hot when you first remove them from the
oven. However, they will cool down upon being transferred to the tables and ensure that the food is
maintained at the appropriate temperature. It will also be possible to store bowls in the fridge in
readiness for serving chilled dishes.
You are also advised to care over the positioning of food on the plate. The general rule is that
carbohydrate foods should be placed at 11 o’clock, vegetables at 2 o’clock, and protein at 6 o’clock
relative to the diners. The greatest proportion of the dish should be taken up by the vegetables,
followed by the starch and protein-based foods.

P a g e | 68
Activity 4C

P a g e | 69
4.4 – Conduct final check on food items before they are served, stored or
despatched from kitchen

➢ Conduct a final check of food and beverages and spot any errors/issues
➢ Ensure final flourishes and garnishes are added to food
Conducting final checks

Conducting a final check allows you one last opportunity to prevent a mistake before serving, storing or
despatching the food from the kitchen.
You should be familiar with the menu and know exactly what each dish should look like. For example,
the balsamic sauce might need to be drizzled over salad to form a ‘z’ shape. Garnishes might need to be
applied to the dishes e.g. lemon wedges and parsley with fish.
You should check:

➢ Food matches order
➢ Food matches description
➢ Everything is present (nothing is missing)
➢ The presentation is consistent with standards.
Don’t forget the garnishes

You should be aware that garnishes are often added as final flourishes to beverages and meals. There is
a wide selection of garnishes which may be chosen in accordance with the dish and general effect that
you are trying to achieve. It is common to provide lemon slices for fish dishes and sprigs of parsley for
meat-based dishes.
Other examples of garnishes include:

➢ Sprigs of Rosemary – these small cuts of Rosemary may be added to enhance the
aroma of meat and fish based dishes
➢ Chives – finely chopped chives may be used to enhance the visual appeal and taste of
various dishes including soup, omelettes, and salads
➢ Croutons – these bite-sized chunks of sautéed or re-baked bread may add some crunch
to soups or salads
➢ Chopped herbs – there are a variety of herbs which may be chosen depending on the
dishes that you have prepared. Parsley is commonly used in the garnishing of meat
based dishes

P a g e | 70
➢ Tomatoes– you can add tomato slices for the improved flavour and appearance of
many dishes. If you’re feeling extravagant, then you may add a tomato rose to a
starter. Alternatively, you could top a salad with tomato slices
➢ Vegetable Juliennes – these finely chopped vegetable strips can add some colour and
complement the flavour of many dishes.

P a g e | 71
Activity 4D

P a g e | 72
4.5 – Instruct kitchen staff to adjust food items to meet quality requirements
and organisational standards

➢ Spot unsatisfactory quality, missing items, etc.
➢ Give instructions to staff to adjust food clearly and precisely
Instruct staff to adjust food items

If you find that the quality or presentation standards are not high enough, you may need to instruct the
kitchen staff to adjust the food items in some way. There are many different things that you might need
to do, some of these have been listed below.
You may need to instruct staff to:

➢ Add a garnish
➢ Add more salt or pepper
➢ Add a finishing touch such as a drizzle of sauce

or a sprinkle of spice or icing sugar
➢ Change the serving crockery
➢ Re-do part, or all of the meal.
You may need to instruct each one specifically or give

instructions to the whole group or small groups.
Tips for giving instructions:

➢ Be polite – say ‘please’
➢ Give clear and specific instructions e.g. ‘could you garnish this dish please?’ may
become ‘could you sprinkle the chopped chives garnish to this soup please?’
➢ Use a confident tone and make a decision and stay with it
➢ Give a reason if appropriate and helpful, such as we need to re-do the salad on this
order as it has wilted.
➢ Sometimes it can help to write things down for staff if there is time, or if it is a mistake
which has been repeated.

P a g e | 73
Activity 4E

P a g e | 74
4.6 – Supervise safe storage of food

➢ Describe the ways food can become contaminated in storage
➢ Take precautions to prevent contamination
➢ Supervise staff
Safe storage of food

‘Food is considered to be ‘stored’ if it is not being processed, displayed, packaged, transported or
identified for disposal’.
Source: https://www.foodstandards.gov.au/publications/documents/complete_safefood.pdf (accessed

15/11/2016)
Food and drink need to be kept safely stored for future use in a food and
beverage establishment to prevent contamination.
‘During storage, food may become contaminated in the following

ways:
➢ Microbiologically, such as by raw foods contaminating
ready-to-eat food
➢ Chemically, such as by food not being stored in food-

grade containers or by chemicals being accidentally spilt
onto food
➢ Physically, from foreign objects including pests, glass,

dirt, metal and hair’.
Source:
https://www.foodstandards.gov.au/publications/documents/complete_safefood.pdf
To prevent contamination:
➢ Raw food should be stored in a different compartment (or apart far enough so it is not
touching) ready to eat food
➢ Storage areas should be kept clean to minimise the opportunity for contamination
through dirt and food scraps
➢ Storing food off the floor on shelves areas should be kept free of pests.
Environmental conditions are also important when storing food. Food should be stored in appropriate
environmental conditions in order to minimise deterioration.

P a g e | 75
Environmental conditions refer to:

➢ Temperature
➢ Humidity
➢ Lighting
➢ Atmosphere.
Manufacturers put labels on food which you should look at – these indicate how to store their product.
For example, store in a cool, dry place means that the product could deteriorate under warm humid
conditions.
Source: https://www.foodstandards.gov.au/publications/documents/complete_safefood.pdf
For example:
➢ Temperature – heat can cause things to melt, the warm temperature can encourage
bacteria to grow. Frozen foods should be kept frozen in storage – if they are allowed to
thaw they should be used immediately never re-frozen.
➢ Humidity (warm and damp conditions) can cause mould
➢ The wrong atmosphere can spoil food – the less oxygen in the atmosphere the longer
life food has so food is often stored in air tight containers or modified packaging
➢ Light can cause photodegradation, a chemical reaction which alters the pigments,
vitamins, fats and proteins of food altering the taste and allowing it to decay faster.
If you have any surplus left don’t waste it; store it away to use another time to save on costs of
ingredients. Only dispose of something if it will not save and has to be used immediately, in which case
it would be unsafe to store and consume it at a later date. Make sure you check what date it needs to
be used by and read the food packaging to find out correct storage instructions, and then keep it in a
sealed container to make sure the food stays fresh. Your workplace should provide advice on storing
and re-using products, so make sure you ask someone if you’re unsure.
Storing meat
It is important to store meat and poultry correctly to
ensure food safety and optimise the shelf life of the
products. You should consider environmental conditions
when storing poultry and make sure these are appropriate,
such as atmosphere, humidity, light, packaging,
temperature and ventilation. Never leave poultry out of
the fridge at room temperature or in hot conditions as this
could ruin it, it should always be stored in a fridge to be at
the right temperature.

P a g e | 76
Tips for storing poultry in appropriate conditions:

➢ When storing fresh poultry, it should be stored in the coldest part of the fridge and
consumed within a couple of days
➢ It should also be left in its original packaging and stored preferably on the bottom shelf;
away from other foods to make sure it can’t touch or leak onto anything.
➢ If you want to freeze poultry, you should leave it in its original packaging and freeze it
on the day of purchase
➢ Poultry can be stored for up to three months
➢ To store cooked poultry, you should allow it to cool and then cover it up or store in a
container then place it in the refrigerator for up to two days
➢ Don’t refreeze poultry that has thawed completely
➢ If you’re reheating it, make sure you reheat it thoroughly so it is safe to consume
➢ Allow poultry plenty of time to defrost in the fridge – don’t rush it as this could cause
bacteria to grow and increase the risk of food poisoning
➢ Smaller pieces of poultry may take around 24 hours to defrost completely, whereas, a
larger cut could take up to two days to defrost
➢ Always read food packaging for storage and thawing instructions to be on the safe side
when using meat and poultry.
Modified from source: http://www.bbc.co.uk/food/poultry (accessed on 13/09/2016).

P a g e | 77
Activity 4F

P a g e | 78
Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
➢ Skills assessment
➢ Knowledge assessment
➢ Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!

P a g e | 79
References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
Nutritional value:
https://www.betterhealth.vic.gov.au/health/healthyliving/food-processing-and-nutrition
Food safety:
http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/healthandh
ygieneresp101.aspx
Critical control points:

https://www.food.gov.uk/sites/default/files/multimedia/pdfs/pdf-ni/safe-catering.pdf
Cleaning and sanitising equipment:

http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-food-equipment.
Accessed on 11/11/2016
Temperature of food:
http://www.foodstandards.gov.au/publications/documents/FSTemp_control_Edition_for_printing.pdf
Accessed 11/11/2016
Cooking meat to correct temperature (Image):

http://www.foodauthority.nsw.gov.au/foodsafetyandyou/food-at-home/cooking-temperatures
(Accessed 11/11/2016)
Safe storage of food:

https://www.foodstandards.gov.au/publications/documents/complete_safefood.pdf (accessed
15/11/2016)
Storing meat:
Modified from source: http://www.bbc.co.uk/food/poultry. Accessed on 13/09/2016.
All references accessed on and correct as of 15/11/2016, unless other otherwise stated.

Sithkop005 Learner Guide v1.1 Acot

Uploaded by

Copyright:

Available Formats

Sithkop005 Learner Guide v1.1 Acot

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Sithkop005 Learner Guide v1.1 Acot

Uploaded by

Copyright:

Available Formats

SITHKOP005

Unit of Competency .......................................................................................................................... 4

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Food preparation lists ........................................................................................................................ 26

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

SITXFSA001 Use hygienic practices for food safety

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

1. Plan food production 1.1 Determine food production requirements

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Food production requirements must include consideration of:

Order or purchase of stock may involve one or more of the following:

➢ Ordering direct from suppliers

Checking must involve:

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Reading skills to:

Oral communication skills to:

Numeracy skills to:

Self-management skills to:

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Technology skills to:

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Skills must be demonstrated in an operational commercial kitchen. This can be:

Assessment must ensure access to:

➢ Fixtures and large equipment:

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

o tongs and serving utensils

Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

1. Plan food production requirements

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

1.1 – Determine food production requirements

By the end of this chapter the learner should be able to:

➢ List potential special requirements or requests

Food production requirements

Food production requirements must include consideration of:

➢ Meal quantities required

➢ Special customer requests

➢ Special dietary requirements

➢ Type of food to be prepared.

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Service styles include:

➢ Buffet – this is where a fixed price is charged and customers

➢ Table d’hôte – this is where the menu contains limited or no choice,

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

Accounting for special requests and dietary requirements

➢ Changing sides i.e. vegetables instead of fries

➢ Using a different sauce

➢ Using specific cooking methods

➢ Putting candles on a birthday cake.

Special dietary requirements may be:

➢ Cultural or religious dietary:

o sanctions e.g. Halal, Kosher

o allergies – nuts, strawberries, dairy, soy, wheat, fish, and shellfish

o contraindications with medicines – e.g. not consuming alcohol with drugs

o food intolerance – gluten, histamine, dairy, yeast, and alcohol

➢ Gluten-free – excludes foods containing gluten, a protein composite found in wheat,

VCID. ACOT Training and Assessment/SITHKOP005/Learner Guide/V1.1/July 2019

➢ Low-cholesterol – cholesterol is a fatty substance which is essential to health (high-