Application

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

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

SITHCCC204 Produce vegetable, fruit, egg and farinaceous 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:

    • blenders and food mills

    • food processor

    • planetary mixer

  • commercial grade work benches (1.5 m/person)

  • commercial ovens with trays (one per two persons)

  • commercial refrigeration facilities:

    • cool room and/or fridge

  • deep-fryer

  • designated storage areas for dry goods and perishables

  • double sink

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

  • hot plate or griddle

  • microwave

  • pasta machine

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

  • storage facilities:

    • shelving

    • trays

• small equipment:

  • baking sheets and trays

  • beaters

  • containers for hot and cold food

  • cutting boards

  • food handler gloves

  • graters

  • juicers

  • knife sharpening equipment

  • sharpening steels and stones

  • knives:

    • chef knives

    • utility knives

  • measurers:

    • metric calibrated measuring jugs

    • measuring spoons

    • portion control scoops

  • oven mitts

  • pots and pans for small and large production:

    • stainless steel

    • cast iron

    • non-stick fry pans

  • scoops, skimmers and spiders

  • scales

  • service-ware:

    • platters, dishes and bowls

    • cutlery and serving utensils

  • sets of stainless steel bowls

  • steamers

  • small utensils:

    • flour and drum sieves

    • pastry brushes

    • peelers, corers and slicers

    • scrapers

    • spatulas

    • strainers and chinois

    • tongs and serving utensils

    • whisks: fine and coarse stainless steel wire

  • spoons:

    • large plain and slotted metal spoons

    • ladles in a variety of sizes

    • serving spoons

    • wooden spoons

  • 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

  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

  • mise en place lists, menus, standard recipes, and recipes for special dietary requirements

  • guidelines relating to food disposal, storage and presentation requirements

  • ordering and docketing paperwork

  • food safety plan

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

• diverse and comprehensive range of perishable food supplies for commercial cookery or 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