Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

This Unit is about ensuring that all equipment is ready for kitchen operations. It also covers ensuring that common ingredients are ready for the cooking process. Finally it details the skills required to shut down the kitchen at the end of the shift.
Assessor feedback on completion of Unit

Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate SignatureDate

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor SignatureDate

Countersigning Assessor Signature (if applicable)Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

What you have to do / What you have to do (cont)
The assessor must assess statements P1–P3 and P5 by direct observation.
Element 1 — Prepare kitchen for food operations
P1Prioritise work and carry it out in an efficient manner.
P2Check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order.
P3Turn on appropriate kitchen equipment at the correct time and to the correct setting.
P4Report any unhygienic or defective tools or kitchen equipment, or other problems to the proper person.
P5Conduct work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when preparing the kitchen for the food operation.
The assessor must assess statements P6–P8 and P10 by direct observation.
Element 2 — Prepare food items ready for operations and service
P6Prepare work and carry it out in an efficient manner.
P7Ensure that there are sufficient ingredients in stock in line with establishment requirements.
P8Prepare ingredients to the organisational needs and quality requirements.
P9Report any ingredients that are not prepared to the correct quantity or quality to the proper person.
P10Conduct work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when preparing food items ready for operations. / The assessor must assess statements P11– P14 and P16 by direct observation.
Element 3 — Close kitchen after operations
P11Prioritise work and carry it out in an efficient manner.
P12Check that tools are cleaned and stored to organisational and legal requirements.
P13Check food storage equipment meets organisational and legal requirements for kitchen closure.
P14Check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturers’ and organisation’s instructions.
P15Report any un-cleaned tools, food storage or cooking equipment or problems to the appropriate person.
P16Conduct work in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when closing down the kitchen after operations.

Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

What you must cover / What you must cover (cont)
Element 1 — Prepare kitchen for food operations
There must be performance evidence, gathered through observing the candidate’s work for:
C1Tools(at least two from)
(a)knives
(b)utensils
C2Kitchen equipment(at least five from)
(a)oven/combination oven
(b)grill
(c)hob
(d)fryer
(e)microwave
(f)steamer
(g)fridge/freezer
Element 2 — Prepare food items ready for operations and service
C3Establishment requirements(at least one from)
(a) number of customers
(b) menu requirements
C4Ingredients(at least two from)
(a) vegetables
(b) garnishes
(c) frozen products
(d) fresh high risk products / C5Prepare (at least two from)
(a) washing
(b) cutting
(c) defrosting
(d) weighing
Element 3 — Close kitchen after operations
C6Tools(at least two from)
(a)knives
(b)utensils
C7Food storage equipment(at least two from)
(a)fridge
(b)freezer
(c)dry store/larder
C8Cooking equipment(at least four from)
(a)oven/combination oven
(b)grill
(c)hob
(d)fryer
(e)microwave
(f)steamer
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

Evidence number / Evidence description / Date / What you have to do
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / P11 / P12 / P13 / P14 / P15 / P16

Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

Evidence number / Evidence description / Date / What you must cover
At least two observations from / At least five observations from / At least one observation from / At least two observations from / At least two observations from / At least two observations from / At least two observations from / At least four observations from
C1 a / C1 b / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f / C2 g / C3 a / C3 b / C4 a / C4 b / C4 c / C4 d / C5 a / C5 b / C5 c / C5 d / C6 a / C6 b / C7 a / C7 b / C7 c / C8 a / C8 b / C8 c / C8 d / C8 e / C8 f

Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
For Element 2P & C2/09.1
K1*Why knives/utensils should be handled correctly.
K2*Why and to whom all incidents should be reported.
K3*How to safely turn on different types of equipment.
K4*Why faulty equipment and maintenance requirements should be reported to the proper person.
K5*Why it is important to ensure all appropriate equipment is safely turned off.
For Element 2P & C2/09.2
K6*Why tools and machinery should be cleared between tasks.
K7*Why it is important to monitor the temperature of kitchen storage equipment and areas.
K8*What the organisational menu requirements are in terms of the type, quality and number of ingredients.
For Element 2P & C2/09.3
K9*Why tools and equipment should be cleaned and stored following use.
K10*Organisational and legal requirements for food storage equipment when the kitchen is closed.
K11*Manufacturers and organisational requirements for turning off, unplugging and cleaning cooking equipment following use.
K12*Who you should report problems to.

Unit 2P&C2/09 (F9DT 04)Set Up and Close a Kitchen

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit2P&C2/09 (F9DT 04) Set Up and Close a Kitchen1

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