Superseded by SITHCCC043 Work effectively as a cook
Application
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Contains the following documents
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Assessment Matrix (Mapping Document)
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New Assessor Workbook/Guide (in MS Word Format)
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New Cover Sheet
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Learner Guide (in MS Word Format)
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New Learner Evidence Document
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Learner Workbook (in MS Word Format)
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New Observation and Demonstration Checklists
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New Session Plan (in MS Word Format)
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PowerPoint presentation
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Supporting documents:
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Contextualisation guide
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Training and assessment strategy (TAS)
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RTO Materials statement of validation
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Student validation survey
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Work placement logbook
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Workplace documentation
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Workplace evidence
For more information please contact us on sarah@rtomaterials.com.au
