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SITHCCC024 [catapult_unit_version_history current=true with-link=true]

Prepare and present simple dishes

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Unit Code: [catapult_unitcode]

This accredited training resource supports Australian Registered Training Organisations (RTOs) in delivering nationally recognised vocational education and training (VET).

The resource includes:

  • Learning Resource Material
  • Assessment Workbook
  • Assessment Mapping Guide covering Performance Criteria, Knowledge Evidence and Performance Evidence

Information on Catapult resources is available in the Catapult Knowledge Base.

Available in print and online.

This resource is available as a hardcopy (printed) book in Learner Guide and Trainer/Assessor Guide variants, and for online delivery and assessment through Catapult LMS. Contact us to learn more.

Important: RTOs are responsible for validating all training and assessment resources against their own Training and Assessment Strategy (TAS) and relevant regulatory requirements.

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Application

This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods.

The unit applies to operational personnel in kitchens and catering facilities who require some cooking and food preparation skills, but who are not qualified cooks. It may apply to a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias or to organisations where catering forms only a small part of the business operation. Dishes prepared are simple in nature, and may include fast food, takeaway food and items that have been prepared off site and need re-thermalising.

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite unit

SITXFSA005 Use hygienic practices for food safety

Competency field

Commercial Cookery and Catering

Unit sector

Hospitality

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
    • commercial grade work benches (1.5 m per person)
    • commercial oven with trays (one per two persons)
    • designated area for dry goods and perishables
    • sink
    • gas, electric or induction stove top (two burners per person)
    • food processor and mixer
    • fryer with baskets
    • grill
    • hotplate
    • microwave
    • refrigeration unit with shelving
    • water bath
  • small equipment:
    • assorted pots and pans
    • blender
    • colander
    • containers for hot and cold food
    • crockery
    • cutlery
    • cutting boards
    • knife sharpening equipment:
      • sharpening steel
      • sharpening stone
    • knives:
      • bread knife
      • chef’s knife
      • palette knife
      • paring knife
      • utility knife
    • receptacles for presentation and display purposes
    • salad spinner
    • scales
    • scoops, skimmers and spiders
    • small utensils:
      • peelers, corers and slicers
      • tongs and serving utensils
      • thermometer
  • food safe gloves
  • 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 soap for hand washing
    • sponges, brushes and scourers
    • tea towels
  • organisational specifications:
    • equipment manufacturer instructions
    • mise en place lists and standard recipes
    • food safety plan
    • guidelines relating to food disposal, storage and presentation requirements
    • safety data sheets (SDS) for cleaning agents and chemicals
  • variety of commercial ingredients used to prepare the dishes specified in the Performance Evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

  • have achieved the Certificate II in Kitchen Operations, or Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
  • hold a trade certificate as a cook or chef or equivalent.

Version History for Catapult's SITHCCC024 Unit

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