Use food preparation equipment (Superseded)
Note: SITHCCC001 is superseded by SITHCCC023
This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.
Our SITHCCC001 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).
This SITHCCC001 unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia.
The unit content consists of:
Our SITHCCC001 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants.
This unit is also available for enrolment and online training/assessment via Catapult LMS (Learning Management System). Contact us to learn more.
NOTE: If you are a training provider, please do your own validation, per your Training and Assessment Strategy (TAS).
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.
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.
SITHCCC101 Use food preparation equipment
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Hospitality—Commercial Cookery and Catering
SITXFSA001 Use hygienic practices for food safety
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)
double sink
food processors
graters
griller
refrigeration unit with shelving
slicing machine
storage facilities
small equipment:
assorted pots and pans
blenders
can opener
containers for hot and cold food
colanders
cutting boards
food handler gloves
knife sharpening equipment:
sharpening steels and stones
knives:
butchers and boning
chef
filleting
palette
utility
vegetable
mandolin
mouli
planetary mixers
scales
small utensils:
peelers, corers and slicers
tongs
whisks
stainless steel bowls
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
organisational food safety plan
safety data sheets (SDS) for cleaning agents and chemicals
variety of commercial ingredients used in food preparation specified in the performance evidence
industry-realistic ratios of kitchen staff to customers
Assessors must satisfy the Standards for R
$15.00 inc GST