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SITHCCC020 Work effectively as a cook activities

Activities

Complete the following activities individually or in a group (as applicable to the specific activity and the assessment environment).

Activity 1A

Estimated Time

30 Minutes

Objective

To provide you with an opportunity to identify how to determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.

1. Explain how you would determine your ingredient quantities, and how you would choose these for quality and style to meet workplace requirements (no more than 200 words).

You should say where you will find this information and the expectations for quality for the type of catering/hospitality environment that you either work in, or are looking to work in.

2.

Provide two examples of equipment that are used within the work environment for weighing or measuring ingredients; briefly describe how you would use them.

1B

Estimated Time

30 Minutes

Objective

To provide you with an opportunity to prepare a job checklist for food preparation that is clear, complete and appropriate to the situation.

For your place of work, or an example place of work of your choosing, create a job checklist that can be used for a specific dish on the menu.

This dish can be one that you know exists in the workplace, or it can be one that you decide on yourself.

Your checklist should include:

? The tasks required in the recipe to prepare and serve the dish

? The order that tasks should be done (considering any parts that may need to be prepared in advance, such as a sauce)

? The persons responsible for the work tasks (this may just be you, or it may include other kitchen staff)

? Any required work checks, such as preparation, hygiene, storage and cooking checks and quality checks.

1C

Estimated Time

25 Minutes

Objective

To provide you with an opportunity to recognise how to liaise with other team members about menu requirements and job roles.

For the following scenarios, explain how you would respond and liaise with your team members to resolve menu requirements and confirm job roles:

Scenario one:

You notice that the menu for the following week has not yet been checked against the ingredients in the stock room. You need to make sure that there are enough ingredients to make recipes. As you are currently involved in menu planning, you must speak with Steve, the kitchen assistant, to ask him to check stock supplies and to make a list of any ingredients that need to be ordered.

Scenario two:

One of the line cooks has called in sick and will not be able to make their shift, which is due to start in four hours. You will need to find a replacement cook. You have two options; you can ask one of the line cooks (Sarah or Mike) if they can cover this shift, or you can telephone another line cook (Stephanie) who is not scheduled to work that day.

Scenario three:

A customer has a dietary requirement; they have requested a meat-free version of the lasagne that is on the menu. This will need to be made as an individual dish and you must inform Peter (the head chef).

1D

Estimated Time

20 Minutes

Objective

To provide you with an opportunity to identify how to develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

1. What are the key benefits of developing and following a work schedule?

2. Describe the information that ought to be included in a work schedule for your place of work or type of catering/hospitality.

1E

Estimated Time

30-40 Minutes

Objective

To provide you with an opportunity to identify how to complete food organisation and preparation according to different food production and service requirements.

1. Choose two dishes or commodities that are served by your organisation or area of catering/hospitality. Describe the actions required to organise and prepare the food prior to cooking.

2. How would you present these two dishes for service? You should include how you would choose which service ware was appropriate to use, how food would be placed, and any garnishes that you would use (answers in 200 words or less).

2A

Estimated Time

20 Minutes

Objective

To provide you with an opportunity to select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

For the following six items of equipment, write down what they are used for along with one example for each one, as to when they would be used in a recipe:

? A blender

? A hot plate or griddle

? A steamer

? A carving knife

? A whisk

? A bain-marie.

2B

Estimated Time

15 Minutes

Objective

To provide you with an opportunity to understand how to cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.

Referring to your organisation, prior experience or area of catering/hospitality, Identify two different menu items and explain how the cookery methods you would use and how you would serve these.

2C

Estimated Time

15 Minutes

Objective

To provide you with an opportunity to recognise how to adjust menu items and ingredients to meet special requests or dietary requirements of customers.

Highlight two different dietary requirements based on medical issues that you need to be aware of. How can you adjust menu items for these requirements?

2D

Estimated Time

30 Minutes

Objective

To provide you with an opportunity to recognise how to produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

1. Why is it important to constantly keep food quality in mind as a cook?

2. How can you ensure that you meet customer expectations in terms of quality and timeliness?

3. Provide three examples of principles that are adopted at your place of work, or that you could adopt in your own work, to increase the appeal of presentation.

2E

Estimated Time

25 Minutes

Objective

To provide you with an opportunity to identify how to work cooperatively as part of a kitchen team and delegate tasks appropriately.

1. How would you work cooperatively in a team environment? (Identify four points.)

2. What are the key aspects that need to be considered when delegating tasks within the workplace?

2F

Estimated

Time

30 Minutes

Objective

To provide you with an opportunity to identify how to follow the workplace safety and hygiene procedures according to organisational and legislative requirements.

Access the Food Standards Code and Standard 3.2.2.

Identify the following points that food handling businesses will need to incorporate into their work procedures to ensure they work safely and hygienically:

? What you will need to do when displaying food for self-service

? What you would need to do if you fell ill with a foodborne disease at work

? What you would do if you identified a chipped, broken or cracked eating or drinking utensil.

2G

Estimated Time

25 Minutes

Objective

To provide you with an opportunity to identify how to maintain cleanliness and tidiness of the work environment.

1. What does it mean for the kitchen to be kept in a ‘clean and sanitary condition’?

2. List a range of cleaning equipment which could be used to maintain a clean and tidy work environment. Provide at least five examples.

3A

Estimated Time

30 Minutes

Objective

To provide you with an opportunity to identify how to complete end of shift procedures according to organisational practices.

1. At the end of the shift, what will need to be cleaned and sanitised (if not already done so) to ensure workplace health and safety practices are carried out?

2. Describe at least three questions that you should aim to answer as a team during a debriefing session.

3. What should you or other team members do when deciding on the preparations required for the next food service or production period?

3B

Estimated Time

15 Minutes

Objective

To provide you with an opportunity to recognise how to store food items appropriately to minimise food spoilage, contamination and waste.

What actions can be taken to reduce the likelihood of food spoilage or contamination in a kitchen environment? (Answers to be 200 words or less.)

3C

Estimated Time

15 Minutes

Objective

To provide you with an opportunity to understand how to participate in postshift debrief or handover.

When participating in a post-shift handover, what items should you discuss with the head chef or team leader? Provide a minimum of four examples.

Summative Assessments

The summative assessments are the major activities designed to assess your skills, knowledge and performance, as required to show competency in this unit. These activities should be completed after finishing the Learner Guide. You should complete these as stated below and as instructed by your trainer/assessor.

Skills, knowledge and performance may be termed as:

  • Skills – skill requirements, required skills, essential skills, foundation skills
  • Knowledge – knowledge requirements, required knowledge, essential knowledge, knowledge evidence
  • Performance – evidence requirements, critical aspects of assessment, performance evidence.

Section A: Skills Activity

The Skills Activity is designed to be a series of demonstrative tasks that should be assessed by observation (by the assessor or third party, depending on the circumstances).

It will demonstrate all of the skills required for this unit of competency – your assessor will provide further instructions to you, if necessary.

Section B: Knowledge Activity (Q & A)

The Knowledge Activity is designed to be a verbal questionnaire where the assessor asks you a series of questions to confirm your competency for all of the required knowledge in the unit of competency.

Section C: Performance Activity

The Performance Activity is designed to be a practical activity performed either in the workplace or a simulated environment. You should demonstrate the required practical tasks for the unit of competency and be observed by the assessor and/or third party, as applicable to the situation. If the third party is required to observe you, you will need to make the required arrangements with them.

If necessary for the activities, you should attached completed written answers, portfolios or any evidence of competency to this workbook.

Section A: Skills Activity

Objective: To provide you with an opportunity to show you have the required skills for this unit.

This activity will enable you to demonstrate the following skills:

Reading skills to:

  • Select and apply the organisational procedures and strategies needed to perform work effectively
  • Review customer special requests and dietary requirements and interpret required changes to food preparation lists and recipes.

Writing skills to:

  • Record clear sequenced instructions for work schedules.

Oral communication skills to:

  • Listen to colleague and customer comments, complaints and questions
  • Respond to colleagues’ feedback, providing information and asking questions to clarify when further information is necessary.

Numeracy skills to:

  • Measure familiar quantities of ingredients using simple measuring instruments.

Problem-solving skills to:

  • Evaluate dishes and make adjustments to ensure a quality product ? Anticipate and respond to kitchen operation challenges.

Teamwork skills to:

  • Brief and debrief members of the kitchen team on new products and recipes
  • Discuss process improvements and changes to food production and service requirements.

Planning and organising skills to:

  • Prioritise, sequence, delegate and monitor tasks and processes.

Self-management skills to:

  • Deal with pressure of work and kitchen conditions ? Coordinate own safe work across multiple tasks.

Answer the activity in as much detail as possible, considering your organisational requirements.

As a real or simulated workplace activity as directed by the assessor; you must carry out the following tasks according to organisational procedures, food safety and hygiene standards, and the relevant food safety and work health and safety legislation. This will include wearing and using protective clothing and equipment (as necessary), and maintaining personal hygiene. This will need to be conducted over more than one work shift/session to ensure all tasks are completed (the assessor will need to decide these arrangements).

  1. At work, read through organisational procedures that dictate how to meet the needs of customers with special dietary requirements. Following this, you will be given three dietary requirements of customers which you must read and interpret the required changes to food preparation lists and recipes for the next day.

Describe your key findings and changes that have had to be made in a maximum of 500 words.

  1. At work, develop a work schedule for one service period that includes clear and sequenced instructions. Document your schedule and attach a copy of this for assessment purposes.
  1. At work, demonstrate communication skills by listening to colleague and customer comments, complaints and questions. This should involve:
  • Responding to colleagues’ feedback
  • Providing them with information
  • Asking questions to clarify when further information is necessary.
  1. You will be given an order that must be made up for a customer; this will require you to gather and prepare ingredients. You must measure the quantities of ingredients needed using simple measuring instruments, and following organisational procedures and hygiene practices.
  1. At work, evaluate the quality of dishes that have been produced for one service period, and make adjustments to these where necessary.
  1. You will be given some basic information about changes to food production and/or service requirements. Read this and participate in a discussion with the members of the kitchen team about the requirements and how these changes can be made. This may include changes to food processes, work procedures and menus.
  1. At work, for one service period, you must prioritise, sequence, delegate and monitor tasks and processes, as required. You should refer to work lists, schedules and any other prepared shift information to help guide you.
  1. In a maximum of 500 words, describe how you have dealt with the pressure of work and kitchen conditions for the previous workplace tasks.

Note to the assessor:

You must ensure the learner has access to a real or simulated workplace environment with access to equipment, resources and work personnel. This should be relevant to the learner’s area of catering/hospitality. This activity will need to be conducted over more than one work shift/session; you must determine a suitable amount of time for completing these tasks and confirm this with

the learner prior to the start of this activity. The learner must be given appropriate instructions and guidance relating to the tasks they are required to do; these must be representative of real commercial timelines and conditions. The learner must be observed performing questions three to seven; the remaining questions will be assessed through documented work.

Section B: Knowledge Activity (Q & A)

Objective: To provide you with an opportunity to show you have the required knowledge for this unit.

The answers to the following questions will enable you to demonstrate your knowledge of:

  • Basic principles and methods of cookery
  • Culinary terms commonly used in the industry and organisation
  • Characteristics of foods from all main food categories served in the organisation
  • Features of standard recipes
  • Organisational procedures for: o planning, preparing and storing food o workplace safety and hygiene o end of shift
  • Essential principles and practices related to:

o planning and organising work o food safety and hygiene o kitchen safety and cleanliness

  • Varying requirements of different food service periods and menu types
  • Safe operational practices using essential functions and features of commercial kitchen equipment in use.

Answer each question in as much detail as possible, considering your organisational requirements for each one.

  1. Describe at least three different cooking methods that are used within your place of work or area of catering/hospitality, and provide five examples of foods that can be produced using these methods.
  1. List a minimum of five culinary terms that are commonly used in the industry and/or your organisation.
  1. Identify the characteristics of foods from all main food categories served in the organisation or area of catering/hospitality that you are in.
  1. What are the key features of recipes that are used within your place of work or area of catering/hospitality?
  1. Highlight the organisational procedures that must be followed for the below tasks: Describe the procedures in no more than 300 words for each.
  • Planning, preparing and storing food
  • Workplace safety and hygiene
  • End of shift actions.
  1. As a learning group discussion as directed by the assessor, discuss the essential principles and practices that exist within your workplace (or area of catering/hospitality) in relation to:
  • Planning and organising work ? Food safety and hygiene ? Kitchen safety and cleanliness.

After this discussion has taken place, working alone, write a summary of approximately 500 words that identify the key points.

  1. What are the varying requirements of different food service periods and menu types in your workplace or area of catering/hospitality?
  1. Identify and explain a range of safe operational practices that need to be followed when using kitchen equipment. Provide at least two examples of equipment.

Note to the assessor:

You must direct the discussion for question six of this activity. This must be relevant to the learners’ catering/hospitality environment, and must cover the points provided in the question. No specific time requirement is required for this discussion, but you should ensure time is provided to cover all discussion points.

Section C: Performance Activity

Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit.

This activity will enable you to demonstrate the following performance evidence:

  • Safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that cover:
    • breakfast o dinner o lunch o special function
  • Prepare, cook and present items for at least three of the following different menu styles:
    • à la carte o set menu o table d’hôte o buffet o cyclical
  • Prepare, cook and serve items from the following food types that meet quality requirements: o appetisers and salads o fish and shellfish o hot and cold desserts o meat, poultry and game o pastries, cakes and yeast goods o stocks, sauces and soups
    • vegetables, fruit, eggs and farinaceous products
  • Multi-task and integrate technical and other skills to respond to multiple demands simultaneously
  • Work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
  • Respond to special customer requests and dietary requirements
  • Prepare dishes for customers within the typical time constraints of a busy commercial kitchen.

Answer the activity in as much detail as possible, considering your organisational requirements.

As a real or simulated workplace activity as directed by the assessor; you must carry out the following tasks according to organisational procedures, food safety and hygiene standards, and the relevant food safety and work health and safety legislation. This will include wearing and using protective clothing and equipment (as necessary), and maintaining personal hygiene.

When performing the following tasks over a minimum of 48 complete service periods, you must:

  • Multi-task and use technical and other appropriate workplace skills (such as organising, prioritising, problem-solving, practical and creative skills) to respond to the demands of service
  • Work professionally, responsibly and as a team player, to carry out work and to coordinate activities to organisational requirements
  • Respond to and meet special customer requests and dietary requirements as needed, maintaining food safety for customers with such needs
  • Work according to commercial time constraints, making sure that customers’ orders are fulfilled and tasks are completed correctly
  • Carry out any required cleaning tasks, as required for the workplace, making sure you read and follow instructions for cleaning, including safety data sheets for the preparation and use of cleaning agents and chemical cleaners.
  1. At work, cook and present menu items for a minimum of 48 complete food service periods that cover breakfast, dinner, lunch, and special functions.

This should involve the following:

  • Cooking items for at least three of the following different menu styles:
    • à la carte o set menu o table d’hôte o buffet o cyclical
  • Cooking from a range of the following food types:
    • appetisers and salads o fish and shellfish o hot and cold desserts o meat, poultry and game o pastries, cakes and yeast goods o stocks, sauces and soups o vegetables, fruit, eggs and farinaceous (starch) products.

You will need to plan and prepare ingredients and portion amounts; this will be from recipes and work specifications. This will include preparing job checklists and liaising with other team members to discuss menu requirements and work roles.

You must also complete end of shift requirements after each session; this will include the following tasks:

  • Following end of shift procedures to complete service, tidy and clean-up, and make any necessary preparations for the next shift/day
  • Store ingredients and food items in the appropriate containers and storage conditions to minimise food spoilage, contamination and waste
  • Participate in any required post-shift debriefs or handovers.

Note: all written tasks/documents created, should be evidenced by a copy of these being attached to your workbook.

Note to the assessor:

You must ensure the learner has access to a real or simulated workplace environment with access to equipment, resources and work personnel. This should be relevant to the learner’s area of catering/hospitality. This activity will need to be conducted over 48 complete food service periods; you may decide more sessions are needed to determine the competence of the learner, although this should only be a minimal additional amount.

The learner must be given appropriate instructions and guidance relating to when service periods will take place and with the tasks they are required to do; these must be representative of real commercial timelines and conditions. The learner must be observed throughout this activity with the exception of written tasks (such as creating job lists) which should be assessed as written evidence.

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