Prepare dishes using basic methods of cookery (Superseded)
Note: SITHCCC005 is superseded by SITHCCC027
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 SITHCCC005 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 SITHCCC005 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 SITHCCC005 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 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.
SITHCCC201 Produce dishes using basic methods of cookery
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)
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
$15.00 inc GST