Numeracy and learning skills encompass the core skills reading

SITHCCC020 Work effectively as a cook

	Evidence Type/ Method of assessment
Unit Assessment 1	Unit Knowledge Assessment (UKA)
	Practical Assessment  Work placement participation

UNIT DESCRIPTION

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

 food handler gloves

 graters

o butcher and boning knives

o bread knives

o palette knives

o utility knives

 mortar and pestle

 moulds and forms

 range of pans and pots for small and large production:

o fry pans: stainless steel, cast iron, iron and non-stick

 service-ware:

o platters, dishes, and bowls

o peelers, corers and slicers

o strainers and chinois

 whisks:

o fine stainless steel wire

KNOWLEDGE
Students at this level will have technical and theoretical knowledge in a specific area or a broad field of work and learning.

Foundation skills encompass the core skills of reading, writing, oral communication, numeracy and learning as described by the Australian Core Skills Framework (ACSF), and the Employability Skills/Core Skills for Work. They exist on a continuum from very basic skills to highly-developed and specialist skills. The foundation skills have been addressed in the assessment as part of the performance criteria for this unit.

SUBMITTING ASSESSMENTS

To demonstrate competence in this unit, you must be assessed as satisfactory in each of the

	Evidence Type/ Method of assessment	Evidence Submited
		Yes / No
Unit Assessment 2

UNIT KNOWLEDGE ASSESSMENT (UKA)

You are required to demonstrate the knowledge you have gained from undertaking SITHCCC020

Submission details

 The Assessment Task is due on the date specified by your trainer. Any variations to this

1. A recipe for steamed puddings requires 0.030kg self raising flour per serve. How much self

raising flour do you need to produce 45 serves?

4. Indicate the correct order for the steps in the catering cycle which govern how a kitchen is

run:



Step 3		Constructing preparation lists


Step 6		Constructing purchase/order lists


Once the menu is constructed it is passed to the various sections so that they can cost their dishes to be produced and change recipes accordingly.

	True
must be developed
Whatever equipment you are using, only do so if you have watched somebody else use it

Font

Bratt Pan		A large, fixed tiltable pot which is used for producing stocks and soups on a large scale. A lock tab allows for convenient transfer of liquids for service or storage

		Japanese griddle plate, used by chefs to cook in front of the customer and serve them with great flair
Teppanyaki

		A long narrow pot with high walls, handles and a perforated tray insert which allows whole fish to be inserted and poached with minimum movement.
Sautoir
		or baskets to suspend food above boiling water.
Steamer

11. What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe for a large number of serves?



portion than if you were cooking 4 serves.
The flavours of herbs and spices intensify as you cook larger amounts and the natural

	Tru e	Fals e


A BAS enables you to calculate the required ingredients for a range of recipes and coordinate your mise en place all at once.
A BAS combines the ingredient requirements for multiple recipes.

14. Match the impacts on ordering to the relevant examples:



Staff costs		If you order a leg of lamb you would need to specify whether you want it butt-on or butt-off, meaning with the chump attached or removed. The Handbook of Australian Meats provides standards for the different cuts of meat, which can be useful when purchasing.


The preparation checklist is prepared based on the menu and SRCs.
The preparation checklist is prepared based on the expected numbers of customers.



The preparation checklist requirements are communicated to each team member at the start of the shift.