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Commercial Cookery Qualifications

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Page 2 of 293 ACKNOWLEDGEMENTS This document was produced with the kind assistance of the Australian Government through the Samoa-Australia Partnership for Development, under the TVET Strengthening Programme. A note of appreciation is also extended to the hardworking members of the Tourism and Hospitality Sector Advisory Group (THSAG) who provided advice, industry feedback and constructive criticism in their advisory role throughout this project. Tourism and Hospitality Sector Advisory Group Members Samoa Tourism Authority (STA) National University of Samoa (NUS) Small Business Enterprise Center (SBEC) Samoa Hotels Association (SHA) Savaii Samoa Tourism Association (SSTA) Australia Pacific Technical College (APTC) Martin Hautus Institute of Learning, Samoa (MHIL) Samoa Chamber of Commerce This document is copyright. Reproduction of material from the document is welcomed with acknowledgement of the source. Reproduction for sale is not allowed without permission from The Chief Executive Officer Samoa Qualifications Authority P O Box L851 TATTE Building Level 2 SOGI, SAMOA Email: [email protected] © Samoa Qualifications Authority 2017 Page 3 of 293 Table of Contents PURPOSE OF THIS DOCUMENT ................................................................................................... 5 DEVELOPMENT PROCESS ............................................................................................................. 5 DEFINITIONS ..................................................................................................................................... 5 OCCUPATIONAL INFORMATION ................................................................................................ 6 LEARNING AND CAREER PATHWAYS ...................................................................................... 7 CODING GUIDELINES ..................................................................................................................... 8 CODING FOR SAMOA QUALIFICATIONS .................................................................................. 8 CODING FOR NATIONAL COMPETENCY STANDARDS ........................................................ 8 THE NATIONAL COMPETENCY STANDARDS/QUALIFICATIONS MATRIX ................... 9 FHI-1503 Samoa Certificate I in Kitchen Operations.......................................................................... 14 FHII-1504 Samoa Certificate II in Kitchen Operations ....................................................................... 16 FHIII-1505 Samoa Certificate III in Commercial Cookery ................................................................. 18 FHIV-1506 Samoa Certificate IV in Commercial Cookery ................................................................ 21 NATIONAL COMPETENCY STANDARDS ................................................................................. 24 FH01004 Clean kitchen premises and equipment to organisational standards .................................... 24 FH01005 Participate in safe food handling practices .......................................................................... 30 FH01014 Source and use information on the hospitality industry ....................................................... 36 FH02001 Use food preparation equipment .......................................................................................... 43 FH02002 Package prepared foodstuffs in a commercial kitchen or catering operation ...................... 47 FH02012 Plan and display buffets ....................................................................................................... 50 FH04001 Produce cakes, pastries and breads ...................................................................................... 55 FH05001 Prepare simple dishes for service ......................................................................................... 63 FH05002 Prepare and present a variety of sandwiches in a commercial kitchen or catering operation ............................................................................................................................................................. 67 FH05003 Produce appetisers and salads .............................................................................................. 70 FH05004 Produce stocks, sauces and soups ........................................................................................ 75 FH05005 Use cookery skills effectively .............................................................................................. 81 FH05006 Produce vegetable, fruit, egg and farinaceous dishes .......................................................... 84 FH05007 Produce dishes using basic methods of cookery .................................................................. 90 FH05009 Produce poultry dishes ......................................................................................................... 95 FH05010 Produce seafood dishes ...................................................................................................... 101 FH05011 Produce meat dishes ........................................................................................................... 106 FH05012 Produce and serve food for buffets .................................................................................... 112 FH05014 Work effectively as a cook ................................................................................................ 117 FH05015 Plan and cost basic menus .................................................................................................. 122 FH05016 Produce desserts ................................................................................................................. 127 FH05017 Prepare sashimi .................................................................................................................. 136 FH05018 Produce sushi ..................................................................................................................... 140 FH05019 Develop menus for special dietary requirements ............................................................... 145 © Samoa Qualifications Authority 2017 Page 4 of 293 FH05020 Coordinate cooking operations .......................................................................................... 151 FH05021 Prepare food to meet special dietary requirements ............................................................ 156 FH05025 Compare characteristics of international dishes and prepare and present international dishes ........................................................................................................................................................... 162 FH05026 Demonstrate knowledge of the characteristics of commercial cookery methods and their applications ........................................................................................................................................ 164 FH05027 Handle and maintain knives in a commercial kitchen ....................................................... 165 FH05028 Prepare and cook complex pasta dishes in a commercial kitchen ..................................... 166 FH06001 Use hygienic practices for food safety ............................................................................... 168 FH06002 Maintain the quality of perishable items ............................................................................ 173 MC12002 Purchase goods ................................................................................................................. 179 MC15009 Enhance the customer service experience......................................................................... 186 MF02006 Carry out basic workplace calculations ............................................................................. 193 MF02008 Interpret financial information .......................................................................................... 196 MF02009 Manage finances within a budget ...................................................................................... 200 MF02010 Use number to solve problems .......................................................................................... 204 MF02011 Read texts with understanding .......................................................................................... 206 MF02012 Actively participate in spoken interactions. ...................................................................... 208 MF04009 Show social and cultural sensitivity in the workplace ...................................................... 210 MF05011 Participate in safe work practices ...................................................................................... 213 MF05012 Identify hazards, assess and control safety risks ............................................................... 218 MF05014 Manage conflict ................................................................................................................. 223 MF05015 Implement and monitor work health and safety practices ................................................. 228 MF07004 Receive and store stock ..................................................................................................... 235 MF07005 Complete a work experience placement ............................................................................ 239 MF09019 Participate in workplace communications ......................................................................... 241 MF09020 Work effectively with
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