SITHCCC020: Work Effectively as a Cook - Management Assignment Help

Assignment Task:

Task:

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

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

To demonstrate your competency in this unit you will need to provide evidence of your ability to:

1.  Organise and prepare for food service or production
2. Cook and present menu items for food service or production
3.  Complete end of shift requirements

Objective of the task The purpose of this project is to demonstrate your knowledge on the key factors of working effectively as a cook in a commercial kitchen, including:
• basic principles and methods of cookery
• culinary terms commonly used in the industry and organisation
• characteristics of foods from all main food categories served in the organisation
• features of standard recipes
organisational procedures for:
o planning, preparing and storing food
o workplace safety and hygiene
o end of shift

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