SITHKOP005

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.

Unit mapping information

SITHKOP403 Coordinate cooking operations

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Kitchen Operations

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

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:

  • commercial grade work benches (1.5 m/person)

  • commercial refrigeration facilities:

    • cool room

    • freezer

    • fridge

  • designated storage areas for dry goods and perishables

  • recording systems

  • storage facilities:

    • containers for hot and cold food

    • shelving

    • trays

• small equipment:

  • thermometers

  • tongs and serving utensils

• diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
• organisational specifications:

  • commercial cleaning schedules

  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

  • mise en place lists, menus and standard recipes and recipes for special dietary requirements

  • ordering and docketing paperwork

  • food safety plan

  • safety data sheets (SDS) for cleaning agents and chemicals

  • work flow schedules

• industry-realistic ratios of food production staff to the individual who is coordinating them throughout food production periods; these can be:

  • staff and customers in an industry workplace during the assessment process; or

  • 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