SITHCCC018

Application

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.

The unit applies to cooks and patissiers 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 under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Unit mapping information

SITHCCC307 Prepare food to meet special dietary requirements

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 processors

    • planetary mixers

• commercial dishwasher

  • 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

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

  • storage facilities:

    • shelving

    • trays

  • slicers

  • steamers

• small equipment:

  • baking sheets and trays

  • beaters

  • cake tins with:

    • fixed base in a range of shapes

    • loose bottom

  • containers for hot and cold food

  • cutting boards

  • food handler gloves

  • graters

  • juicers

  • knife sharpening equipment

  • sharpening steels and stones

  • knives:

    • butcher and boning knives

    • bread knives

    • carving knives

    • large serrated cake knives

    • filleting knives

    • palette knives

    • utility knives

  • measurers:

    • metric calibrated measuring jugs

    • measuring spoons

    • portion control scoops

  • mortar and pestle

  • moulds and forms

  • mouli

  • oven mitts

  • piping bags and attachments

  • poachers

  • range of pans and pots for small and large production:

    • tilting fry pans

    • stainless steel, cast iron, iron and non-stick fry pans

    • stock pots

  • salad spinner

  • scales

  • scoops, skimmers and spiders

  • sets of stainless steel bowls

  • service-ware:

    • platters, dishes, and bowls

    • cutlery and serving utensils

  • small utensils:

    • flour and drum sieves

    • pastry brush

    • peelers, corers and slicers

    • strainers and chinois

    • scrapers

    • spatulas

    • 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

  • steamers

  • 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

• copy of Dietary Guidelines for Australians
• 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

  • food safety plan

  • guidelines relating to food disposal, storage and presentation requirements

  • 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