Use cookery skills effectively (Superseded)

Note: SITHCCC011 is superseded by SITHCCC034

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 SITHCCC011 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 SITHCCC011 training material in this resource

SITHCCC011 information from


This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

The unit applies to hospitality and catering operations, including 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 prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.

This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.

Unit mapping information

SITHCCC207 Use cookery skills effectively

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:
    • bain marie
    • commercial:
      • blenders and food mills
      • food processor
      • planetary mixers
    • commercial grade work benches (1.5 m/person)
    • commercial ovens with trays (one per two persons)
    • commercial refrigeration facilities:
      • cool room
      • freezer
      • 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
    • lifting and transporting equipment
    • recording systems
    • salamander or other form of griller (one per four persons)
    • storage facilities:
      • shelving
      • trays
    • slicing machine
    • steamers
  • 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 and cleavers:
      • bread knives
      • butcher and boning knives
      • chef knives
      • carving knives
      • large serrated cake knives
      • palette knives
      • filleting knives
      • utility knives
    • measurers:
      • metric calibrated measuring jugs
      • measuring spoons
      • portion control scoops
    • meat mallet
    • moulds and forms
    • mouli
    • oven mitts
    • pans and pots for small and large production:
      • stainless steel, cast iron, iron and non-stick fry pans
      • stainless stock pots
    • piping bags and attachments
    • poachers
    • scoops, skimmers and spiders
    • service-ware:
      • platters, dishes and bowls
      • cutlery and serving utensils
    • 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
    • salad spinner
    • scales
    • sets of stainless steel bowls
    • steamers
    • spoons:
      • large plain and slotted metal spoons
      • ladles in a variety of sizes
      • serving spoons
      • 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 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
    • ordering and docketing paperwork
    • guidelines relating to food disposal, storage and presentation requirements
    • 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
  • 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
Shopping cart0
There are no products in the cart!