Plan cooking operations

Code - SITHKOP013 

This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.

Food production can be for any type of cuisine and food service style. It may include Asian cookery, patisserie products and bulk-cooked foods.

The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

Types and characteristics of espresso coffee beverages specified in the performance evidence. Different types of milk, their characteristics and uses for different types of coffee beverages characteristics of different types of beans, blends and roasts mise en place requirements for preparing coffee beverages methods and techniques for preparing and serving espresso coffee beverages.