Competency standard OPERATE A FAST FOOD OUTLET 45 UNIT TITLE: NOMINAL HOURS: UNIT NUMBER: D1.HCA.CL3.05 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan and operate production of a fast food outlet in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Plan for fast food production Unit Variables Identify large and small equipment requirements The Unit Variables provide advice to interpret the and context of this unit of competence, allowing for menu and volume for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment Identify staff requirements This unit applies to all industry sectors that operate fast food outlets within the labour divisions of the Plan a menu to meet establishment and client and travel industries and may include: requirements Food Production Plan workflow and production schedules Equipment may include: Prepare for menu items standard recipes Electric, gas or induction stoves Element 2: Prepare, cook and hold items for fast food outlet Steamers, including combination oven, pressure, atmospheric, bamboo Use appropriate preparation and cooking Salamanders methods Pressure cookers Use appropriate equipment Smokers Follow food safety requirements Grills, including direct, indirect, char, BBQ Hold menu Ovens, convection ovens, combination ovens Reheat menu items Wok
Competency standard UNIT TITLE: OPERATE A FAST FOOD OUTLET NOMINAL HOURS: 45 UNIT NUMBER: D1.HCA.CL3.05 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan and operate production of a fast food outlet in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Plan for fast food production Identify large and small equipment requirements for menu and volume Identify staff requirements Plan a menu to meet establishment and client requirements Plan workflow and production schedules Prepare standard recipes for menu items Element 2: Prepare, cook and hold items for fast food outlet Use appropriate preparation and cooking methods Use appropriate equipment Follow food safety requirements Hold menu Reheat menu items Unit Variables The Unit Variables provide advice to interpret the 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 operate fast food outlets within the labour divisions of the and travel industries and may include: Food Production 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
TG_Operate_a_fast_food_outlet_FN_030214.docx