SITHKOP005 – Coordinate cooking operations

$275.00 Inc GST

This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.

The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

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

All AET Assessment Tools:

  • include instructions for students
  • include instructions for assessors
  • have comprehensive checklists for all practical assessments (unpacked from the unit requirements to resemble real vocational processes – to allow recording of observable behaviour)
  • include sample answers for all questions, allowing benchmarking against required competency levels
  • include detailed mapping against the full unit of competency (Performance Criteria, Elements, Critical Aspects, Required / Underpinning Knowledge and Skills, Range Statement Requirements, etc.)
  • are mapped to employability skills (full qualifications only)
  • can be contextualised to suit the requirements of your clients
  • are provided in Microsoft Word format – allowing you to make any modifications you see fit
  • allow for unlimited reprints within the purchasing RTO.  This means no annual fees!
Size

Small (100mm x 80mm), Large (140mm x 112mm)

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