Use food preparation equipment (Superseded)

Note: SITHCCC001 is superseded by SITHCCC023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).

$15.00 inc GST

Total: $15.00

Unit information about the SITHCCC001 training material in this resource

SITHCCC001 information from


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.

Unit mapping information

SITHCCC101 Use food preparation equipment

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)

    • 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

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