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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.|
|1 . Organise and prepare for food service||
|2 . Cook and serve menu items for food service||
|3 . Complete end of service requirements||
|Key Competency||Examples of Application||Performance|
|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 flow||1|
|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 sheets||1|
|How are activities planned and organised?||Planning sequence and timing of food preparation and cooking tasks||2|
|How are problem solving skills applied?||Working co-operatively with other members of the kitchen team||2|
|How are mathematical ideas and techniques used?||Weighing and measuring quantities of ingredients||1|
|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 conditions||1|
|How is team work used within this competency?||Using kitchen equipment, electronic ordering systems||1|
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
a la carte
set (table d'hote)
function or buffet.
Appropriate commercial equipment may include
electric, gas or induction ranges
ovens, including combi ovens
grills and griddles
tilting frypan, brat pan
Meeting special requests or dietary requirements under direction may include
cultural needs and restrictions
specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic/other diets
preferences for particular ingredients and cooking methods such as vegetarian.
Organising and preparing food items (mise en place) may include, as required
cleaning and preparing vegetables and other commodities
preparing and portioning meat, poultry and fish
preparing stocks, sauces and dressings
cooking soups and other pre-cooked items
serviceware and equipment.
End of service procedures may include
safe storage of food items
cleaning procedures related to kitchen and equipment
preparations for the next food service period.
Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
characteristics of different foods from all main food categories served in the enterprise and appropriate cookery methods
mise en place procedures
basic principles and methods of cookery
food presentation techniques
portion control and waste minimisation
principles and practices of planning and organising work
principles and practices related to food safety
safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns
teamwork and communication
nutrition in relation to meeting specific dietary requirements under direction
culinary terms commonly used in the industry and enterprise.
Linkages to Other Units
This unit must be assessed after the following units:
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBCC01B Use basic methods of cookery
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:
use of a range of cookery methods as appropriate to menu items
production of a range of food items to industry and enterprise standards of quality
safe food hygiene and work practices
ability to carry out a number of activities simultaneously
ability to work as part of a team in a positive and courteous manner
ability to work within normal operating conditions of a commercial kitchen including time constraints, and industry-realistic ratios of kitchen staff to customers.
Context of Assessment and Resource Implications
Assessment must ensure:
evidence of preparation and service of multiple items for complete service periods on a minimum of twelve occasions to ensure integration of skills and consistency of performance in different circumstances
use of a wide range of suitable ingredients for preparing, cooking and serving food items for a menu
demonstration of skills within a fully equipped, operational commercial kitchen (including industry-current equipment)
industry-realistic ratios of kitchen staff to customers
preparation of dishes for customers within typical workplace time constraints.
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:
direct observation of the candidate working as part of a kitchen team
sampling of menu items produced by the candidate
evaluation of customer feedback about menu items and speed and timing of service
written or oral questions to test knowledge about commodities, cookery techniques, equipment and food hygiene
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.