Home - THH02 - THHCCH01A

THHCCH01A

Prepare, cook and serve food

Unit Descriptor This unit deals with the processes and activities required to prepare, cook and serve food items for a food service. It incorporates aspects of, preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of basic cooking methods and working as part of a team. This unit integrates key technical and organisational skills required by a short order or commis cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit THHCCH02A Prepare, cook and serve food for menus.

ELEMENTPERFORMANCE CRITERIA
1 . Organise and prepare for food service
  1. Calculate commodity quantities accurately for a dish and determine requirements for quality and style according to recipes and specifications.

  2. Prepare a jobs checklist for food which is clear, complete and appropriate to the situation.

  3. Liaise with other team members about menu requirements and job roles.

  4. Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

  5. Organise and prepare food items in correct quantities, according to requirements.

  6. Store food items appropriately in readiness for service.

2 . Cook and serve menu items for food service
  1. Identify and use appropriate commercial equipment to produce menu items.

  2. Cook and serve menu items according to menu and service style, using appropriate methods of cookery.

  3. Meet special requests or dietary requirements of customers under direction.

  4. Work co-operatively as part of kitchen team.

  5. Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.

3 . Complete end of service requirements
  1. Carry out end of service procedures according to enterprise practices.

  2. Store food items appropriately to minimise food spoilage and wastage.

  3. Participate in post-service de-brief.





Key CompetencyExamples of ApplicationPerformance
Level
How can information be collected, analysed and organised?Reading recipes, menus and instructions, orders Communicating with other members of the kitchen team and food service staff Liaising with colleagues about service flow1
How are ideas and information communicated within this competency?Collecting and preparing foods and commodities for menu items Prioritising tasks Reading menus, recipes and task sheets1
How are activities planned and organised?Planning sequence and timing of food preparation and cooking tasks2
How are problem solving skills applied?Working co-operatively with other members of the kitchen team2
How are mathematical ideas and techniques used?Weighing and measuring quantities of ingredients1
How is use of technology applied?Dealing with problems such as shortages of food items, over or under-cooked food, pressure of work and kitchen conditions1
How is team work used within this competency?Using kitchen equipment, electronic ordering systems1

Range Statement

Cookery methods may include

Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements. Types of menus will vary according to the enterprise and occasion and ma

Appropriate commercial equipment may include

Meeting special requests or dietary requirements under direction may include

Organising and preparing food items (mise en place) may include, as required

End of service procedures may include


Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

Linkages to Other Units

This unit must be assessed after the following units:

This unit assumes that candidates will have completed a selection of other units dealing with basic cookery skills. These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of menu items for a food service period in a commercial kitchen.

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

Assessment Methods

Assessment methods must be chosen to ensure that the skills and processes for food preparation, cookery and presentation can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.

The following examples are appropriate for this unit: