The performance outcomes, abilities, and knowledge required to work as a cook are described in this unit. It covers all parts of planning, preparing, and cooking a wide range of food products for various service periods and menu kinds, as well as using a number of culinary methods and team coordination abilities. The unit combines the technical and organisational skills that a trained commercial cook requires. It combines the skills and knowledge learned in previous sections and focuses on how to use them in a commercial kitchen.
Cooks in the hospitality and catering industries are covered under this section. Restaurants, educational institutions, health care facilities, the military, cafeterias, kiosks, cafes, residential caterers, in-flight and other transportation caterers, and event and function caterers are all examples of this. Classical, contemporary, or ethnic menus are available, as well as professional or informal service.
It refers to people who work under the supervision of more senior chefs. They use their judgement and autonomy to execute routine tasks and take on limited responsibility in known and stable environments within defined limitations.
At the time of writing, there are no occupational licensure, certification, or particular legislation requirements that relate to this unit.
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