Home - THH02 - THHCCH02A


Prepare, cook and serve food for menus

Unit Descriptor This unit deals with the processes and activities required to organise, produce and serve food for menus. It incorporates all aspects of organising, preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of cooking methods and team co-ordination skills. This unit integrates key technical and organisational skills required by a commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. The Range Statement and Evidence Guide of this unit contain very specific information about the extensive range requirements of this unit.

1 . Co-ordinate, organise and prepare for food service
  1. Determine and accurately calculate commodity quantities for a menu 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. Develop and 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. Adjust menu items and ingredients to meet special requests or dietary requirements of customers.

  4. Cook and serve menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

  5. Work co-operatively as part of kitchen team and delegate tasks appropriately.

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

3 . Co-ordinate and complete end of service requirements
  1. Co-ordinate 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
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 staff1
How are ideas and information communicated within this competency?Collecting and organising foods and commodities for menu items Prioritising tasks Analysing menus, recipes and task sheets2
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 team Allocating tasks to others2
How are mathematical ideas and techniques used?Calculating portions, 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, difficult customer requirements, pressure of work and kitchen conditions2
How is team work used within this competency?Using kitchen equipment, electronic ordering systems1

Range Statement

Food must be prepared, cooked and served for all of the following food service periods

Food items to be prepared, cooked and served must include

Types of menus will vary according to the enterprise and occasion but must include

Cookery methods will vary according to the menu and food items to be prepared, but must include

Appropriate commercial equipment may include

Meeting special requests or dietary requirements 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. These units describe skills and knowledge that are essential to this unit of competencies:

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 various food preparation, cookery and presentation techniques 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: