Application

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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

Assessment conditions

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

• an industry workplace; or
• a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

• fixtures and large equipment:
  • commercial grade work benches (1.5 m per person)
  • sink
  • food processor
  • grill
  • cryovac machine
  • refrigeration unit with shelving
  • slicing machine
  • storage facilities
• small equipment:
  • assorted pots and pans
  • blender
  • can opener
  • containers for hot and cold food
  • colander
  • cutting boards
  • grater
  • knife sharpening equipment:
    • sharpening steel
    • sharpening stone
  • knives:
    • chef’s knife
    • filleting knife
    • palette knife
    • utility knife
    • vegetable knife
  • mandolin
  • mouli
  • planetary mixer
  • scales
  • small utensils:
    • peelers, corers and slicers
    • tongs
    • whisk
• stainless steel bowls
• thermometer
• food safe gloves
• cleaning materials and equipment:
  • cleaning cloths
  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
  • dustpans and brooms
  • garbage bins and bags
  • hand towel dispenser and hand towels
  • mops and buckets
  • separate hand basin and soap for hand washing
  • sponges, brushes and scourers
  • tea towels
• organisational specifications:
  • equipment manufacturer instructions
  • mise en place lists and standard recipes
  • organisational food safety plan
  • safety data sheets (SDS) for cleaning agents and chemicals
• variety of commercial ingredients used to demonstrate use of equipment specified in the Performance Evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

• have achieved the Certificate II in Kitchen Operations, or Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or
• hold a trade certificate as a cook or chef or equivalent.