mga Pasearch na Assignment

1. 1 Coordinate, organise
and prepare for
food service.
1.1 Determine and calculate commodity quantities for a menu
and determine requirements for quality and style
according to recipes and specifications.
1.2 Prepare a jobs checklist for food that is clear, complete
and appropriate to the situation.
1.3 Liaise with other team members about menu requirements
and job roles.
1.4 Develop and follow a work schedule to maximise
efficiency, taking into consideration roles and
responsibilities of other team members.
1.5 Organise and prepare food items in correct quantities and
according to requirements for different food service
periods.
1.6 Store food items appropriately in readiness for service.
2 Cook and serve menu
items for food
service.
2.1 Identify and use appropriate commercial equipment to
produce menu items.
2.2 Cook and serve menu items according to menu type and
service style, using appropriate cookery methods.
2.3 Adjust menu items and ingredients to meet special
requests or dietary requirements of customers.
2.4 Cook and serve menu items to meet customer expectations
of quality, appeal of presentation and timeliness of
delivery.
2.5 Work cooperatively as part of a kitchen team and delegate
tasks appropriately.SITHCCC028A Prepare, cook and serve food for menus Date this document was
generated: 26 May 2012
Approved Page 5 of 11
© Commonwealth of Australia, 2012 Service Skills Australia
ELEMENT PERFORMANCE CRITERIA
2.6 Follow workplace safety and hygiene procedures
according to enterprise and legislative requirements.
3 Coordinate and
complete end of
service
requirements.
3.1 Coordinate end of service procedures according to
enterprise practices and regulatory requirements.
3.2 Store food items appropriately to minimise food spoilage,
contamination and wastage.
This section describes the essential skills and knowledge and their level, required for this unit.
The following skills must be assessed as part of this unit:
 integration and application of kitchen skills, including mise en place, basic methods of
cookery and food presentation techniques
 portion control and waste minimisation
 planning and organising work in the kitchen environment, including prioritising,
sequencing and monitoring tasks and processes
 team coordination in relation to task allocation
 safe work practices, particularly in relation to bending and lifting, and using cutting

2. Elements and performance criteria
ELEMENT PERFORMANCE CRITERIA
1 Organise and prepare for
food service.
1.1 Calculate commodity quantities for a dish and determine requirements for
quality and style according to recipes and specifications.
1.2 Prepare a jobs checklist for food that is clear, complete and appropriate to
the situation.
1.3 Liaise with other team members about menu requirements and job roles.
1.4 Follow a work schedule to maximise efficiency, taking into consideration
roles and responsibilities of other team members.
1.5 Organise and prepare food items in correct quantities and according to
requirements.
1.6 Store food items appropriately in readiness for service.
2 Cook and serve menu items
for food service.
2.1 Identify and use appropriate commercial equipment to produce menu items.
2.2 Cook and serve menu items according to menu type and service style, using
appropriate cookery methods.
2.3 Meet special requests or dietary requirements of customers under direction.
2.4 Work cooperatively as part of a kitchen team.
2.5 Follow workplace safety and hygiene procedures according to enterprise
and legislative requirements.
3 Complete end of service
requirements.
3.1 Carry out end of service procedures according to enterprise practices and
regulatory requirements.
3.2 Store food items appropriately to minimise food spoilage, contamination
and wastage, and label them according to enterprise procedures.
3.3 Participate in post-service debrief.

3. Perform workplace and safety practices
Employers are responsible for ensuring their workers know the safest way to do their
work. This includes knowing the hazards of their jobs and their workplace and knowing
how to control these hazards.
Having written safe work practices and procedures is an essential component of an OH&S
program. A practice is a set of guidelines to help workers perform a task that may not
require a step-by-step procedure.
Example: “When liquid is spilled on the floor, a ‘wet floor’ sign is placed in the area until
the spill is cleaned and the floor is dry.”
A procedure is a step-by-step process for performing a task safely from beginning to end.
To reflect real life in the workplace, workers who actually do the job must be involved in
developing the practices and procedures.
Because young workers are at a higher risk for workplace accidents, they require
additional training in safe work. Employers must have a plan for training young workers
and must ensure safe work practices and procedures are clearly communicated. Young
workers must also be supervised in completing tasks safely.
The following items are helpful in implementing safe work practices and procedures:
A communication plan to inform workers
A training plan outlining who needs training, how much is needed and the time required
An orientation plan for new and returning workers and for workers who change jobs
A process for ensuring compliance
A review procedure
Safety rules and guidelines
To ensure your safety, and that of your co-workers, please observe and obey the rules and guidelines appropriate to the
general populace or specific jobs:
 Observe and practice the safety procedures established for the job.
 In case of sickness or injury, no matter how slight, report at once to your supervisor. In no case s hould an employee
treat his or her own or someone else’s injuries or attempt to remove foreign particles from someone else’s eye.
 In case of injury resulting in possible fracture to legs, back, or neck, or any accident resulting in an unconscious
condition, or a severe head injury, the employee is not to be moved until medical attention has been given by authorized
personnel.
 Do not wear loose clothing or jewelry around machinery. It may catch on moving equipment and cause a serious injury.
 Never distract the attention of another person, as you might cause him or her to be injured. If necessary to get the
attention of another person, wait until it can be done safely.
 Where required, you must wear protective equipment, such as goggles, safety glasses, masks, gloves, hair nets, etc.
appropriate to the task.
 Safety equipment such as restraints, pull backs, and two-hand devices are designed for your protection. Be sure such
equipment is adjusted for you.
 Pile materials, skids, bins, boxes, or other equipment so as not to block aisles, exits, fire fighting equipment, electric
lighting or power panel, valves, etc. Fire Doors and Aisles Must be Kept Clear!
 Keep your work area clean.
 Use compressed air only for the job for which it is intended. Do not clean your clothes with it, and do not fool around
with it.
 Observe “No Smoking” regulations.
 Shut down your machine before cleaning, repairing, or leaving it.
 Tow motors and lift trucks will be operated only by authorized personnel. Walk-type lift trucks will not be ridden and no
one but the operator is permitted to ride the tow motors.
 Do not exceed a speed that is safe for existing conditions.
 Running and horseplay are strictly forbidden.
 Do not block access to fire extinguishers.
 Do not tamper with electric controls or switches.

4.  Do not operate machines or equipment until you have been properly instructed and authorized to do so by your
supervisor.
 Do not engage in such other practices as may be inconsistent with ordinary and reasonable common sense safety rules.
 Report any unsafe condition or acts to your supervisor.
 Help to prevent accidents.
 Use designated passages when moving from one place to another; never take hazardous shortcuts (i.e., between moving
equipment or across roadways).
 Lift properly—use your leg muscles, not your back muscles. For heavier loads, ask for assistance.
 Do not adjust, clean, or oil moving machinery.
 Keep machine guards in their intended places.
 Do not throw objects.
 Clean up spilled liquid, oil, or grease immediately.
 Wear hard-sole shoes and appropriate clothing (i.e., shorts or mini dresses are not permitted).
 Place trash and paper in proper containers and not in cans provided for cigarette butts.
Safety checklist
It is every employee’s responsibility to be on the lookout for possible hazards. If you spot one of the conditions on the
following list—or any other possible hazardous situation—report it to your supervisor immediately.
 Slippery floors and walkways
 Tripping hazards, such as hose links, piping, etc.
 Missing (or inoperative) entrance and exit signs and lighting
 Poorly lighted stairs
 Loose handrails or guard rails
 Open, loose or broken windows
 Dangerously piled supplies or equipment
 Unlocked doors and gates
 Electrical equipment left operating
 Open doors on electrical panels
 Leaks of steam, water, oil, other liquids
 Blocked aisles
 Blocked fire extinguishers, hose sprinkler heads
 Blocked fire doors
 Evidence of any equipment running hot or overheating
 Oily rags
 Evidence of smoking in non-smoking areas
 Roof leaks
 Directional or warning signs not in place
 Safety devices not operating properly
 Machine, power transmission, or drive guards missing, damaged, loose, or improperly placed
 Workplace Safety Management Practices recognisesmedium to large businesses
(more than 20 employees)that have implemented effective health and safety
systems and practices in their workplaces. If you qualify, it adds to the many
business benefits of keeping your staff safe and rewards you by reducing your ACC
work coverlevies (this does not apply to residual levies). It is also a great way to
position your business as an exemplar of good practice in your market.