Competency standard UNIT TITLE: APPLY BASIC TECHNIQUES OF COMMERCIAL COOKERY NOMINAL HOURS: 50 UNIT NUMBER: D1.HCC.CL2.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to apply a range of cookery methods in the preparation of menu items in a commercial environment; the application of this unit is critical to all other food production units ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Select and use equipment Unit Variables Select appropriate cooking equipment to prepare The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing standard recipes for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. Use equipment in a safe manner according to manufacturer’s and enterprise procedures This unit applies to all industry sectors that apply basic techniques of commercial cookery within the labour divisions of the hotel and travel industries and may include: Clean and store equipment as appropriate to enterprise procedures Food Production Cooking equipment may include: Element 2: wet methods of cookery Select appropriate wet cooking method for Electric, gas or induction stoves preparation of the dish/s Steamers, including combination oven, pressure, atmospheric, bamboo Apply appropriate wet cooking method for Salamanders preparation of the dish/s Pressure cookers Identify and solve problems in the application of Smokers the cooking method Grills, including direct, indirect, char, BBQ Coordinate the production of menu items Ovens, convection ovens, combination ovens Wok Communicate with front of house staff on the production/service of menu items Tilt pan/bratt pan
Competency standard UNIT TITLE: APPLY BASIC TECHNIQUES OF COMMERCIAL COOKERY NOMINAL HOURS: 50 UNIT NUMBER: D1.HCC.CL2.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to apply a range of cookery methods in the preparation of menu items in a commercial environment; the application of this unit is critical to all other food production units ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Select and use equipment Select appropriate cooking equipment to prepare standard recipes Use equipment in a safe manner according to manufacturer’s and enterprise procedures Clean and store equipment as appropriate to enterprise procedures Element 2: wet methods of cookery Select appropriate wet cooking method for preparation of the dish/s Apply appropriate wet cooking method for preparation of the dish/s Identify and solve problems in the application of the cooking method Coordinate the production of menu items Communicate with front of house staff on the production/service of menu items Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to all industry sectors that apply basic techniques of commercial cookery within the labour divisions of the hotel and travel industries and may include: Food Production Cooking equipment may include: Electric, gas or induction stoves Steamers, including combination oven, pressure, atmospheric, bamboo Salamanders Pressure cookers Smokers Grills, including direct, indirect, char, BBQ Ovens, convection ovens, combination ovens Wok Tilt pan/bratt pan