Application

This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods.

The unit applies to operational personnel in kitchens and catering facilities who require some cooking and food preparation skills, but who are not qualified cooks. It may apply to a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias or to organisations where catering forms only a small part of the business operation. Dishes prepared are simple in nature, and may include fast food, takeaway food and items that have been prepared off site and need re-thermalising.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Unit mapping information

SITHCCC102 Prepare simple dishes

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Commercial Cookery and Catering

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

• an industry workplace

• a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

• fixtures and large equipment:

  • commercial grade work benches (1.5 m/person)

  • commercial ovens with trays (one per two persons)

  • designated area for dry goods and perishables

  • double sink

  • gas, electric or induction stove tops (two burners per person)

  • food processors and mixers

  • fryers with baskets

  • grill

  • hotplate or griddle

  • microwave

  • refrigeration unit with shelving

  • salamanders

  • slicing machine

• small equipment:

  • assorted pots and pans

  • blenders

  • containers for hot and cold food

  • crockery

  • cutlery

  • cutting boards

  • food handler gloves

  • knife sharpening equipment

  • sharpening steels and stones

  • knives:

    • bread

    • chef

    • palette

    • utility

  • oven mitts

  • receptacles for presentation and display purposes

  • scales

  • scoops, skimmers and spiders

  • small utensils:

    • peelers, corers and slicers

    • tongs and serving utensils

  • thermometers

• cleaning materials and equipment:

  • cleaning cloths

  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

  • dustpans and brooms

  • garbage bins and bags

  • hand towel dispenser and hand towels

  • mops and buckets

  • separate hand basin and antiseptic liquid soap dispenser for hand washing

  • sponges, brushes and scourers

  • tea towels

• organisational specifications:

  • equipment manufacturer instructions

  • mise en place lists and standard recipes

  • food safety plan

  • guidelines relating to food disposal, storage and presentation requirements

  • safety data sheets (SDS) for cleaning agents and chemicals

• variety of commercial ingredients used to prepare the dishes specified in the performance evidence

• industry-realistic ratios of kitchen staff to customers; these can be:

  • staff and customers in an industry workplace during the assessment process; or

  • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.