SITHCCC005

Prepare dishes using basic methods of cookery

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Participant Guide

Trainer Manual

Unit Information about the SITHCCC005 training material in this resource

Application

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.

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

Unit mapping information

SITHCCC201 Produce dishes using basic methods of cookery

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 and trays (one per two persons)

    • commercial refrigeration facilities:

      • cool room and/or fridge

      • freezer

    • designated storage areas for dry goods and perishables

    • double sink

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

    • commercial:

      • blenders and food mills

      • planetary mixers

    • deep-fryer

    • hot plate or griddle

    • lifting and transporting equipment

    • microwave

    • salamander or other form of griller (one per four persons)

  • small equipment:

    • baking sheets and trays

    • colander

    • containers for hot and cold food

    • cutting boards

    • food handler gloves

    • graters

    • juicers

    • knife sharpening equipment

    • sharpening steels and stones

    • knives:

      • bread knives

      • carving knives

      • filleting knives

      • palette knives

      • utility knives

    • measurers:

      • metric calibrated measuring jugs

      • measuring spoons

      • portion control scoops

    • mortar and pestle

    • mouli

    • oven mitts

    • pots and pans

    • service-ware:

      • platters, dishes, and bowls

      • cutlery and serving utensils

    • salad spinner

    • scoops, skimmers and spiders

    • scales

    • slicing machine

    • stainless steel bowls

Assessment must ensure access to:

  • small utensils:

    • flour and drum sieves

    • peelers, corers and slicers

    • strainers and chinois

    • scrapers

    • spatulas

    • pastry brush

    • tongs and serving utensils

    • whisks: fine and coarse stainless steel wire

  • steamers

  • spoons:

    • large plain and slotted metal spoons

    • ladles in a variety of sizes

    • wooden spoons

  • temperature probes

  • 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 bucket

    • 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, menus and standard recipes

    • ordering and docketing paperwork

    • food safety plan

    • guidelines relating to food disposal, storage and presentation requirements

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

    • temperature recording charts

    • work flow schedules

    • cleaning schedules

  • diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as 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; and:

  • have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency