COMMERCIAL COOKERY UPGRADE
Thank you for your application to join the cross-sectoral gap training program to upgrade your
Commercial Cookery accreditation to meet the requirements of the Tourism, Hospitality and Events
Training Package (SIT07). Your application has been successful.
Your details will be submitted to the training provider Sydney Institute TAFE, Ultimo College, to
register your participation in the program. Should you change your school or email address during
the upgrade process, please contact CEC, NSW. School email addresses should be used.
The program is designed to provide accredited Commercial Cookery teachers who have maintained
industry currency with the mandatory holistic unit in the Certificate II in Hospitality (Kitchen
Operations) (SIT20307)

SITHICCC027A Prepare cook and serve food for food service.
You will be required to undertake an industry placement to achieve a total of 6 service periods (see
definition below), in a suitable hospitality venue (fully operational commercial kitchen). Please use
the template attached to record your experiences during these service periods.
ASSESSMENT ENVIRONMENT: Sign-off with written feedback by a workplace supervisor (eg a working chef) is
required. It is most important that your placement takes place in a workplace that complies with industry
requirements, including real customers and industry-realistic ratios of kitchen staff to customers. Use of school
functions should be avoided unless all these criteria can be fulfilled. For further details of the assessment
environment, refer to the Board of Studies website at:
http://www.boardofstudies.nsw.edu.au/syllabus_hsc/pdf_doc/hospitalityb2008/hospitality-stage-6-syllabuspart-b-appendix-1-08.pdf
SERVICE PERIOD A service period can be a breakfast, lunch or dinner and should represent a complete meal
service. This should not be confused with a shift as this is the term used to describe the number of hours
worked for example 08:00 to 16:00 shift. Teachers are required to be in attendance for the opening and the
closing of that service period. This should include the following:
* Organise and prepare for service
* Provide service
* Close down after service.
Although you will have 6 months to complete the units from time of commencement (that is, by 1
March 2011), it would be advantageous to complete this unit as soon as possible. Submission before
1 December 2010 is encouraged to expedite assessment by TAFE.
If you have recent and relevant industry experience and qualifications, you are invited to submit an
application to TAFE for recognition of prior learning for some or all of the service periods. Prepare a
folder of evidence and send it to CEC for submission to TAFE as soon as possible, so that you still
have time to complete an industry placement if your RPL application is not successful.
You may wish to contact the organisation contracted to provide structured workplace learning for
your school for details of suitable workplace venues. It is recommended teachers undertake their
industry placement in NSW. When completed, the templates must be returned to CEC,NSW for
submission to TAFE for assessment.
Once completed, this training will count 18 hours towards hospitality industry currency.
Successful participants will be issued by Sydney Institute TAFE with a current Certificate II in
Hospitality (Kitchen Operations) (SIT20307), including the set of units currently delivered at teacher
training, except one unit, as follows:
Units included
SITHIND001A Develop and update hospitality industry knowledge
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
SITHCCC003A Receive and store kitchen supplies
SITHCCC006A Prepare appetizers and salads
SITHCCC007A Prepare sandwiches
SITHCCC008A Prepare stocks, soups and sauces
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITXCOM004A Communicate on the telephone
SITXADM002A Source and present information
SITHCCC027A Prepare, cook and serve food for food service (Holistic Unit)
The unit SITXENV001A Participate in environmentally sustainable work practices is not included in
this process. If you have not already done so, you must enrol separately to complete this mandatory
unit through the GSMART process. Contact you VET adviser to arrange this.
We trust that you will enjoy this opportunity to upgrade your industry currency and qualifications
and build strong partnerships between schools and our industry partners.
If you have any queries about this training, please contact Patricia Strauss on 92871 575 or Sue
Watts on 92871 549.
Regards
Sue Watts
State Coordinator – Vocational Education
14 April 2011
VET TEACHER TRAINING 2010
Commercial Cookery 18073 Workplace Training Guide
Prepare, Cook and Serve Food for Food Service SITHCCC027A (Holistic Unit)
Name of Teacher:
Name of enterprise:
Name of workplace supervisor:
Name of learning manager or
TAFE facilitator:
TO BE COMPLETED BY TAFE
Date that unit was started:
Date of assessment:
Teachers are to be rated according to the expectation of the unit of competence
Not Yet Competent = Teacher performs below the expectations of the unit of competence
Competent = Teacher performs according to or above the expectations of the unit of competence
To receive competency, the Teacher must achieve a rating of ‘Competent’ for skills, knowledge and employability skills in the unit
Skills and Applied Knowledge
The following table provides an explanation and examples of the kind of tasks in the areas of skills and applied knowledge that the Student must be able to perform
to gain competency in this unit. Please complete this table as evidence of the training that you have received by providing examples of the skills and applied
knowledge demonstrated by you either in the workplace or at TAFE.
Skills must include:
 Food presentation techniques
 Team work and communication skills
 Safe work practices, especially in relation to handling knives and sharp objects, working with hot surfaces and using small and large mechanical equipment
and manual handling
 Time management skills and an understanding of logical workflow
 Waste minimisation techniques and portion control
 Problem solving skills to deal with problems such as shortages of food items, over or undercooked food, pressure of work and the kitchen environment
 Literacy skills for reading recipes, food dockets etc
 Numeracy skills for adjusting recipes, to weigh and measure ingredients etc
Applied knowledge must include:
 Principles and practices relating to food safety
 Principles and practices of food safety
 Culinary terms commonly used in the industry and enterprise
The Student must participate in a MINIMUM OF 12 SERVICE PERIODS in order to be deemed competent in this unit. There are three criteria which must be
satisfied during these service periods. The table below is divided into three sections, according to these criteria.
THE FIRST ROW HAS BEEN COMPLETED AS AN EXAMPLE, TO PROVIDE YOU WITH A GUIDELINE FOR COMPLETING THIS SECTION OF THE TABLE
CRITERIA 1:
Organise and prepare food for service
SKILLS
This must include:

Calculate commodity quantities for a dish, and determine requirements for quality and style according to standard recipes and specifications

Prepare a jobs checklist that is clear, complete and appropriate to the situation

Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members

Liaise with other team members about menu requirements and job roles, providing assistance when required

Organise and prepare food items in the correct quantities, according to enterprise requirements and in a logical order. This includes:
o
Cleaning and preparing vegetables and other commodities
Cooking soups and other precooked items
o
Preparing and portioning meat and other commodities
Preparing or cooking desserts
o
Preparing stocks, sauces and dressings
Selecting and using service ware and equipment
o
Preparing garnishes

Store food items in readiness for service, in a way that maximises food quality and efficiency during service
APPLICATION OF KNOWLEDGE:
This must include:

Characteristics of different foods for all main food categories served in the enterprise and appropriate cookery methods

Mise en place procedures and principles and practices of planning and organising work
EXAMPLE OF APPLICATION OF KNOWLEDGE:
The standard recipe card for the Caesar salad contained instructions to chiffonnade the cos lettuce before serving, so I chose only to trim and wash the lettuce during the mise en place period and to chiffonnade the lettuce to
order to prevent the cos from discolouring
CRITERIA 2:
Cook and serve menu items for food service
SKILLS
This must include:

Identify and use appropriate commercial equipment to produce menu items, such as ovens, grills, deep fryers, electric, gas or induction ranges, food processors or mixers

Cook and serve menu items according to menu type (a la carte, set menu, buffet or function menu) and service style, using appropriate cookery methods such as boiling, poaching, steaming, stewing, braising,
baking, grilling, roasting or microwaving

Under direction, meet the special dietary or cultural needs of the customers such as cultural needs or restrictions, food exclusions for allergies or special diets or personal preferences for certain ingredients or
cooking methods (eg vegetarians)

Work cooperatively as part of a kitchen team
APPLICATION OF KNOWLEDGE:
This must include:

Workplace health and safety requirements

Nutrition relating to meeting specific dietary requirements
EXAMPLE OF APPLICATION OF KNOWLEDGE:
A guest on a low cholesterol diet requested a suitable entrée. I was instructed by the head chef to serve the Vietnamese crab salad without the crushed peanuts due to the low quantity of saturated fat in this menu item
CRITERIA 3:
Complete the end of service requirements
SKILLS
This must include:

Storing and restocking food items appropriately to minimise food spoilage, contamination and waste, and label them according to enterprise procedures

Cleaning the kitchen premises and equipment

Preparations for the next food service period such as mise en place lists

Participation in debriefing session and quality review
APPLICATION OF KNOWLEDGE:
This must include:

Principles and practices of planning and organising work

Principles and practices relating to food safety
EXAMPLE OF APPLICATION OF KNOWLEDGE:
At the end of service the food items that had been left at room temperature (nam jim dressing, julienne paw paw , sliced tomatoes, croutons, mint, coriander, basil and soft herbs) were checked for quality and either kept (their
container was changed and labelled with the name and date) or discarded. These items are not as high risk in terms of food safety as other food items due to their low protein content, and so provided their quality has not
deteriorated, they can be stored and reused the following service. The poached eggs and Caesar dressing that had been left at room temperature were thrown away because these are high protein, highly perishable items,
susceptible to food poisoning bacteria
Service period details
SERVICE PERIOD 1:
Date: EXAMPLE ONLY
Service period: LUNCH
Menu type: A la carte
CRITERIA 1
Mise en place list, in
Points of care taken when
the order that it was
setting up the section in
completed
preparation for service
1.
2.
3.
4.
5.
6.
7.
8.
9.
Menu items prepared
(include quantities):




Caesar salad x 20
Vietnamese crab
salad x 20
Tomato and
mozzarella salad x
15
Gazpacho x 10
10.
11.
12.
13.
14.
15.
Gazpacho
Pick crab
Wash cos
Caesar dressing
Poach eggs
Croutons
Nam jim dressing
Roast and crush
peanuts
Julienne paw
paw
Slice tomatoes
Slice mozzarella
Balsamic
dressing
Pick
mint/coriander
Pick basil
Pick soft herbs


Bench area was
scrubbed clean and
cleared to allow plenty
of room for plating food
All mise en place for
each menu item was
grouped together and
equipment was
collected:
CEASAR SALAD: cos,
parmesan (both in fridge),
dressing, eggs, croutons,
prosciutto (in fridge- grilled
to order), bowl for dressing
salad, plate x 20 at room
temp
VIETNAMESE CRAB
SALAD: coriander, mint,
pawpaw, nam jim, peanuts,
crab (in fridge) bowl for
dressing salad, plate x 20 at
room temp
TOMATO SALAD:
tomatoes, mozzarella (in
fridge), dressing, basil, bowl
for dressing salad, plate x 15
at room temp
GAZPACHO: gazpacho, (in
fridge) croutons, soft herbs,
bowl x 10 in fridge, under
plate (lined) x 10 at room
temp
SKILLS
CRITERIA 2
Points of care taken during service
such as:

Timing of food presentation

Teamwork skills and
communication with kitchen/floor
staff

Use of safe work practices/food
safety principles

Adjustments made to menu items
to meet the dietary or cultural needs
of the customers



When preparing the food for a
particular table that had food from
my section and the hot entrée
section, we agreed that we would
have the food ready on the pass in 6
minutes. I got quite busy during this
time with tomato salads for main
courses and realised that I would not
be ready with the food at the agreed
time. I communicated this to the chef
on the hot entrees section and we
agreed to hold back the table for 3
minutes so that I could catch up
When the majority of the entrees
were sent, I helped the main course
section plate their menu items, as
the only menu item I had to present
for main courses was the tomato
and mozzarella side salad
A customer on a low cholesterol diet
was served the Vietnamese crab
salad without the peanuts
Points of care taken when
cleaning down the
section such as:

Correct storage and
restocking of food
items for following
service

Discarding spoiled
food items

Cleaning kitchen
equipment and
surfaces
The following items were
stored and restocked for
the following service:

Cos lettuce

Parmesan cheese

Prosciutto

Crab meat

Crushed peanuts

Sliced mozzarella

Balsamic dressing

Gazpacho
The following items were
discarded:

Poached eggs

Ceasar dressing

Croutons

Julienne paw paw

Nam jim dressing

Mint

Coriander

Sliced tomatoes

Basil

Soft herbs
The following kitchen
equipment was cleaned:

Gas range

Bench

Personal knives

Kitchen floor
CRITERIA 3
Mise en place list for
the following service
period
1.
2.
3.
4.
5.
6.
7.
Gazpacho
Pick crab
Caesar dressing
Poach eggs
Croutons
Nam jim dressing
Julienne paw
paw
8. Slice tomatoes
9. Slice mozzarella
10. Pick
mint/coriander
11. Pick basil
12. Pick soft herbs
Points raised in
the post service
debrief


Perhaps
poach eggs
to order if the
service is not
too busy to
avoid
wastage
Use leftover
food items
that cannot
be stored to
make a staff
meal
Service period details
SERVICE PERIOD 1:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
SERVICE PERIOD 2:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
CRITERIA 1
Mise en place list, in
Points of care taken when
the order that it was
setting up the section in
completed
preparation for service
SKILLS
CRITERIA 2
Points of care taken during service
such as:

Timing of food presentation

Teamwork skills and
communication with kitchen/floor
staff

Use of safe work practices/food
safety principles

Adjustments made to menu items
to meet the dietary or cultural needs
of the customers
Points of care taken when
cleaning down the
section such as:

Correct storage and
restocking of food
items for following
service

Discarding spoiled
food items

Cleaning kitchen
equipment and
surfaces
CRITERIA 3
Mise en place list for
the following service
period
Points raised in
the post service
debrief
Service period details
SERVICE PERIOD 3:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
SERVICE PERIOD 4:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
SERVICE PERIOD 5:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
CRITERIA 1
Mise en place list, in
Points of care taken when
the order that it was
setting up the section in
completed
preparation for service
SKILLS
CRITERIA 2
Points of care taken during service
such as:

Timing of food presentation

Teamwork skills and
communication with kitchen/floor
staff

Use of safe work practices/food
safety principles

Adjustments made to menu items
to meet the dietary or cultural needs
of the customers
Points of care taken when
cleaning down the
section such as:

Correct storage and
restocking of food
items for following
service

Discarding spoiled
food items

Cleaning kitchen
equipment and
surfaces
CRITERIA 3
Mise en place list for
the following service
period
Points raised in
the post service
debrief
Service period details
SERVICE PERIOD 6:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
SERVICE PERIOD 7:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
SERVICE PERIOD 8:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
CRITERIA 1
Mise en place list, in
Points of care taken when
the order that it was
setting up the section in
completed
preparation for service
SKILLS
CRITERIA 2
Points of care taken during service
such as:

Timing of food presentation

Teamwork skills and
communication with kitchen/floor
staff

Use of safe work practices/food
safety principles

Adjustments made to menu items
to meet the dietary or cultural needs
of the customers
Points of care taken when
cleaning down the
section such as:

Correct storage and
restocking of food
items for following
service

Discarding spoiled
food items

Cleaning kitchen
equipment and
surfaces
CRITERIA 3
Mise en place list for
the following service
period
Points raised in
the post service
debrief
Service period details
SERVICE PERIOD 9:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
SERVICE PERIOD 10:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
SERVICE PERIOD 11:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
CRITERIA 1
Mise en place list, in
Points of care taken when
the order that it was
setting up the section in
completed
preparation for service
SKILLS
CRITERIA 2
Points of care taken during service
such as:

Timing of food presentation

Teamwork skills and
communication with kitchen/floor
staff

Use of safe work practices/food
safety principles

Adjustments made to menu items
to meet the dietary or cultural needs
of the customers
Points of care taken when
cleaning down the
section such as:

Correct storage and
restocking of food
items for following
service

Discarding spoiled
food items

Cleaning kitchen
equipment and
surfaces
CRITERIA 3
Mise en place list for
the following service
period
Points raised in
the post service
debrief
Service period details
CRITERIA 1
Mise en place list, in
Points of care taken when
the order that it was
setting up the section in
completed
preparation for service
SKILLS
CRITERIA 2
Points of care taken during service
such as:

Timing of food presentation

Teamwork skills and
communication with kitchen/floor
staff

Use of safe work practices/food
safety principles

Adjustments made to menu items
to meet the dietary or cultural needs
of the customers
Points of care taken when
cleaning down the
section such as:

Correct storage and
restocking of food
items for following
service

Discarding spoiled
food items

Cleaning kitchen
equipment and
surfaces
CRITERIA 3
Mise en place list for
the following service
period
SERVICE PERIOD 12:
Date:
Service period:
Menu type:
Menu items prepared
(include quantities):
APPLICATION OF KNOWLEDGE
CRITERIA 1:
Organise and prepare food for service
CRITERIA 2:
Cook and serve menu items for food service
CRITERIA 3:
Complete the end of service requirements
Points raised in
the post service
debrief
Supervisors’ Comments
Supervisors’ signature:
Please include comments regarding the apprentices’ performance in the following areas:




Workflow/time management skills
Organisational skills
Skills demonstrated in preparing each menu item
Care and innovation shown in the presentation of menu items



Communication skills
Ability to work as a member of a team
Level of initiative shown in the workplace
Teachers’ Comments
Teacher’s signature: