Domain - Cookery
All unit standards registered on the Directory of Assessment Standards may be accessed here.
TOP > Service Sector > Hospitality > Cookery
| 0 Qualifications | 128 Assessment Standards (128 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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| Level 1 | ||||||
| 15898 | Unit |
Demonstrate knowledge of commercial food sources and food costs This standard has expired and is no longer available. |
2 Credits | |||
| 15908 | Unit |
Demonstrate fish, egg, and cheese preparation and presentation in the hospitality industry This standard has expired and is no longer available. |
2 Credits | |||
| Level 2 | ||||||
| 13271 | Unit |
Cook food items by frying |
2 Credits |
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| 13272 | Unit |
Cook food items by baking |
2 Credits |
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| 13273 | Unit |
Cook food items by boiling |
2 Credits |
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| 13274 | Unit |
Cook food items by poaching |
2 Credits |
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| 13275 | Unit |
Cook food items by steaming |
2 Credits |
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| 13276 | Unit |
Cook food items by grilling |
2 Credits |
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| 13277 | Unit |
Cook food items by braising and stewing |
2 Credits |
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| 13278 | Unit |
Cook food items by roasting |
2 Credits |
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| 13279 | Unit |
Cook food items by microwaving |
2 Credits |
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| 13280 | Unit |
Prepare fruit and vegetable cuts in a commercial kitchen |
2 Credits |
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| 13281 | Unit |
Prepare and assemble, and present basic sandwiches for service |
2 Credits |
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| 13283 | Unit |
Prepare and assemble, and present salads for service |
2 Credits |
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| 13284 | Unit |
Clean food production areas and equipment |
2 Credits |
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| 13285 | Unit |
Handle and maintain knives in a commercial kitchen |
2 Credits |
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| 13286 | Unit |
Clean and store cutlery and crockery in a commercial kitchen This standard has expired and is no longer available. |
2 Credits | |||
| 13287 | Unit |
Clean and store glassware in a commercial kitchen This standard has expired and is no longer available. |
2 Credits | |||
| 13334 | Unit |
Prepare and cook jams |
2 Credits |
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| 13344 | Unit |
Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering |
3 Credits |
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| 21728 | Unit |
Calibrate and clean equipment and deep fry foods using low fat absorption techniques This standard has expired and is no longer available. |
2 Credits | |||
| 21729 | Unit |
Demonstrate knowledge of deep frying using low fat absorption techniques This standard has expired and is no longer available. |
2 Credits | |||
| 22234 | Unit |
Compare characteristics of international dishes and prepare and present international dishes |
4 Credits |
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| 24526 | Unit |
Apply safe working practices in a commercial kitchen |
4 Credits |
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| 25494 | Unit |
Prepare raw ingredients for quick service food products This standard has expired and is no longer available. |
2 Credits | |||
| 30895 | Unit |
Demonstrate knowledge of basic nutrition in commercial catering |
4 Credits |
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| 6553 | Unit |
Provide catering assistance This standard has expired and is no longer available. |
3 Credits | |||
| 6554 | Unit |
Clean commercial kitchen equipment and utensils This standard has expired and is no longer available. |
3 Credits | |||
| Level 3 | ||||||
| 13282 | Unit |
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen |
2 Credits |
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| 13288 | Unit |
Prepare and cook basic meat dishes in a commercial kitchen |
8 Credits |
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| 13290 | Unit |
Demonstrate knowledge of commercial catering applications of meat and poultry This standard has expired and is no longer available. |
8 Credits | |||
| 13293 | Unit |
Prepare and cook basic vegetable dishes in a commercial kitchen |
6 Credits |
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| 13295 | Unit |
Demonstrate knowledge of commercial catering applications of fruit and vegetables This standard has expired and is no longer available. |
4 Credits | |||
| 13296 | Unit |
Demonstrate knowledge of commercial catering preparation of larder items This standard has expired and is no longer available. |
5 Credits | |||
| 13298 | Unit |
Cook basic soups in a commercial kitchen This standard has expired and is no longer available. |
2 Credits | |||
| 13300 | Unit |
Prepare and cook basic stocks, sauces, and soups in a commercial kitchen |
5 Credits |
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| 13302 | Unit |
Demonstrate knowledge of commercial catering applications of basic stocks, sauces and soups This standard has expired and is no longer available. |
3 Credits | |||
| 13304 | Unit |
Prepare and cook basic fish dishes in a commercial kitchen |
4 Credits |
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| 13306 | Unit |
Demonstrate knowledge of commercial catering applications of fish This standard has expired and is no longer available. |
4 Credits | |||
| 13309 | Unit |
Cook basic egg dishes in a commercial kitchen This standard has expired and is no longer available. |
2 Credits | |||
| 13310 | Unit |
Prepare and produce basic hot and cold dessert items in a commercial kitchen |
5 Credits |
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| 13313 | Unit |
Cook dried pulse dishes in a commercial kitchen This standard has expired and is no longer available. |
2 Credits | |||
| 13314 | Unit |
Prepare and cook egg dishes in a commercial kitchen |
4 Credits |
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| 13315 | Unit |
Prepare cook, and present rice and farinaceous dishes in a commercial kitchen |
6 Credits |
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| 13316 | Unit |
Prepare and cook basic pasta dishes in a commercial kitchen |
3 Credits |
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| 13322 | Unit |
Prepare and cook basic pastry dishes in a commercial kitchen |
4 Credits |
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| 13325 | Unit |
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen |
4 Credits |
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| 13326 | Unit |
Demonstrate knowledge of commercial catering applications of cakes, sponges, and scones This standard has expired and is no longer available. |
2 Credits | |||
| 13328 | Unit |
Prepare and finish basic creams and toppings in a commercial kitchen This standard has expired and is no longer available. |
3 Credits | |||
| 13331 | Unit |
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen |
4 Credits |
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| 13335 | Unit |
Cook basic hot finger food and canapés in a commercial kitchen This standard has expired and is no longer available. |
3 Credits | |||
| 13337 | Unit |
Prepare and present forcemeats and cold set fillings in a commercial kitchen This standard has expired and is no longer available. |
3 Credits | |||
| 13339 | Unit |
Demonstrate knowledge of the commercial catering applications of kitchen commodities This standard has expired and is no longer available. |
4 Credits | |||
| 13340 | Unit |
Demonstrate knowledge of the commercial catering applications of eggs and dairy products This standard has expired and is no longer available. |
2 Credits | |||
| 13341 | Unit |
Demonstrate knowledge of commercial cooking and catering equipment and utilities This standard has expired and is no longer available. |
3 Credits | |||
| 13342 | Unit |
Demonstrate knowledge of commercial food costs and portion control This standard has expired and is no longer available. |
6 Credits | |||
| 13343 | Unit |
Demonstrate knowledge of nutrition in commercial catering |
5 Credits |
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| 24525 | Unit |
Perform food costing calculations in a commercial hospitality environment |
4 Credits |
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| 30818 | Unit |
Prepare dishes using basic methods of Asian cookery in a commercial kitchen |
10 Credits |
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| 30820 | Unit |
Produce Asian salads in a commercial kitchen |
6 Credits |
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| 30821 | Unit |
Prepare satay for Asian cuisines in a commercial kitchen |
8 Credits |
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| 30824 | Unit |
Produce curry pastes and powders in a commercial kitchen |
6 Credits |
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| 30825 | Unit |
Demonstrate knowledge of Asian sweetmeats and desserts for commercial cookery |
6 Credits |
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| 30826 | Unit |
Demonstrate knowledge of spices and flavouring substances used in Indian cooking |
8 Credits |
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| 30827 | Unit |
Prepare and produce naan in a commercial kitchen |
6 Credits |
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| 30829 | Unit |
Produce Indian sauces, dips, or accompaniments in a commercial kitchen |
6 Credits |
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| 30830 | Unit |
Produce Indian soups in a commercial kitchen |
5 Credits |
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| 30831 | Unit |
Prepare, produce, and present basic Indian desserts and sweets in a commercial kitchen |
10 Credits |
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| 30916 | Unit |
Prepare and present basic hot and cold canapés in a commercial kitchen |
4 Credits |
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| 32881 | Unit |
Prepare, cook, and present basic dishes using meat substitutes in a commercial kitchen |
8 Credits |
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| 6555 | Unit |
Demonstrate basic knowledge of cookery and the catering industry This standard has expired and is no longer available. |
9 Credits | |||
| 6557 | Unit |
Prepare and cook basic stocks, sauces, and soups This standard has expired and is no longer available. |
9 Credits | |||
| 6559 | Unit |
Prepare and cook basic meat and poultry dishes This standard has expired and is no longer available. |
12 Credits | |||
| 6561 | Unit |
Prepare and cook basic fish and shellfish dishes This standard has expired and is no longer available. |
6 Credits | |||
| 6563 | Unit |
Prepare and cook basic egg and farinaceous food dishes This standard has expired and is no longer available. |
5 Credits | |||
| 6565 | Unit |
Prepare and cook basic fruit and vegetable dishes This standard has expired and is no longer available. |
9 Credits | |||
| 6567 | Unit |
Prepare and present basic larder items This standard has expired and is no longer available. |
7 Credits | |||
| 6569 | Unit |
Prepare and present basic baking, pastry, and dessert items This standard has expired and is no longer available. |
10 Credits | |||
| Level 4 | ||||||
| 13289 | Unit |
Prepare and cook complex meat dishes in a commercial kitchen |
8 Credits |
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| 13291 | Unit |
Prepare and cook wild game in a commercial kitchen |
4 Credits |
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| 13292 | Unit |
Demonstrate knowledge of commercial catering applications of game animals in a commercial kitchen This standard has expired and is no longer available. |
4 Credits | |||
| 13294 | Unit |
Prepare and cook complex vegetable dishes in a commercial kitchen This standard has expired and is no longer available. |
4 Credits | |||
| 13297 | Unit |
Demonstrate knowledge of characteristics and commercial catering preparation of complex larder items This standard has expired and is no longer available. |
10 Credits | |||
| 13299 | Unit |
Prepare, and cook and present complex soups in a commercial kitchen |
6 Credits |
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| 13301 | Unit |
Prepare and cook complex sauces in a commercial kitchen |
6 Credits |
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| 13303 | Unit |
Demonstrate knowledge of commercial catering applications of complex sauces and soups This standard has expired and is no longer available. |
6 Credits | |||
| 13305 | Unit |
Prepare and cook complex fish dishes in a commercial kitchen |
8 Credits |
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| 13307 | Unit |
Prepare and cook seafood dishes in a commercial kitchen |
8 Credits |
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| 13308 | Unit |
Demonstrate knowledge of commercial catering applications of shellfish This standard has expired and is no longer available. |
4 Credits | |||
| 13311 | Unit |
Prepare and produce complex hot and cold desserts in a commercial kitchen |
8 Credits |
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| 13312 | Unit |
Demonstrate knowledge of commercial catering applications of hot and cold desserts This standard has expired and is no longer available. |
9 Credits | |||
| 13317 | Unit |
Prepare and cook complex pasta dishes in a commercial kitchen |
6 Credits |
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| 13318 | Unit |
Demonstrate knowledge of commercial catering applications of rice and farinaceous products This standard has expired and is no longer available. |
4 Credits | |||
| 13319 | Unit |
Prepare to bake, and bake and present dough products in a commercial kitchen |
4 Credits |
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| 13320 | Unit |
Prepare and bake complex dough products in a commercial kitchen |
8 Credits |
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| 13321 | Unit |
Demonstrate knowledge of commercial catering applications of complex leavened and unleavened dough This standard has expired and is no longer available. |
3 Credits | |||
| 13323 | Unit |
Prepare and cook complex pastry dishes in a commercial kitchen |
6 Credits |
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| 13324 | Unit |
Demonstrate knowledge of commercial catering applications of pastry and baking items This standard has expired and is no longer available. |
3 Credits | |||
| 13327 | Unit |
Prepare and bake complex cakes and sponges in a commercial kitchen |
4 Credits |
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| 13329 | Unit |
Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen |
3 Credits |
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| 13330 | Unit |
Prepare and present cold hors d'oeuvres in a commercial kitchen This standard has expired and is no longer available. |
4 Credits | |||
| 13332 | Unit |
Prepare and present cold larder products in a commercial kitchen |
10 Credits |
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| 13333 | Unit |
Prepare and present cold cocktail food in a commercial kitchen |
4 Credits |
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| 13336 | Unit |
Prepare and cook hot cocktail food in a commercial kitchen |
4 Credits |
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| 13338 | Unit |
Prepare and cook pates, terrines, and galantines in a commercial kitchen This standard has expired and is no longer available. |
6 Credits | |||
| 19840 | Unit |
Prepare and cook pâtés, terrines, and mousses in a commercial kitchen |
8 Credits |
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| 22039 | Unit |
Analyse and present an international cuisine in the hospitality industry |
6 Credits |
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| 25232 | Unit |
Prepare and cook complex poultry dishes in a commercial kitchen |
8 Credits |
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| 30817 | Unit |
Produce Asian appetisers and snacks in a commercial kitchen |
10 Credits |
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| 30819 | Unit |
Prepare meat, poultry, seafood, and vegetables for Asian cuisines in a commercial kitchen |
16 Credits |
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| 30822 | Unit |
Select, prepare, and serve specialised Asian cuisines in a commercial kitchen |
14 Credits |
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| 30823 | Unit |
Prepare, produce, and present vegetarian dishes for Asian cuisines in a commercial kitchen |
14 Credits |
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| 30828 | Unit |
Prepare and produce complex Indian breads in a commercial kitchen |
8 Credits |
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| 30832 | Unit |
Prepare, produce, and present complex Indian desserts and sweets in a commercial kitchen |
12 Credits |
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| 32882 | Unit |
Prepare, cook, and present complex dishes using meat substitutes in a commercial kitchen |
10 Credits |
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| 6556 | Unit |
Demonstrate knowledge of cookery and the catering industry This standard has expired and is no longer available. |
7 Credits | |||
| 6558 | Unit |
Prepare and cook sauces, and soups This standard has expired and is no longer available. |
9 Credits | |||
| 6560 | Unit |
Prepare and cook meat and poultry dishes This standard has expired and is no longer available. |
15 Credits | |||
| 6562 | Unit |
Prepare and cook fish and shellfish dishes This standard has expired and is no longer available. |
8 Credits | |||
| 6564 | Unit |
Prepare and cook egg and farinaceous food dishes This standard has expired and is no longer available. |
5 Credits | |||
| 6566 | Unit |
Prepare and cook vegetable dishes This standard has expired and is no longer available. |
6 Credits | |||
| 6568 | Unit |
Prepare and present larder items This standard has expired and is no longer available. |
10 Credits | |||
| 6570 | Unit |
Prepare and present baking, pastry, and dessert items This standard has expired and is no longer available. |
25 Credits | |||
| Level 5 | ||||||
| 22034 | Unit |
Investigate and present a regional cuisine topic in the hospitality industry |
10 Credits |
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| 22035 | Unit |
Investigate and present a culinary product topic in the hospitality industry |
10 Credits |
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| 22036 | Unit |
Investigate and present a nutritional or dietary topic in the hospitality industry |
10 Credits |
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| 22037 | Unit |
Investigate and present a culinary production system topic in the hospitality industry |
10 Credits |
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| 22038 | Unit |
Investigate and present a gastronomy topic in the hospitality industry |
10 Credits |
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