SITHCCC028

Application

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

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 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.

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:

• • blender or stick blender
  • planetary mixer

• commercial grade work benches (1.5 m per person)
• designated storage area for dry goods and perishables
• commercial oven with trays (one per two persons):
• commercial refrigeration facilities:

• • • cool room or fridge
    • freezer

• • deep-fryer
  • sink
  • gas, electric or induction stove top (two burners per person)
  • microwave
  • salamander or char grill (one per eight persons)
  • slicing machine

• small equipment:

• • baking sheets and trays
  • blow torch
  • containers for hot and cold food
  • cutting boards
  • grater
  • juicer
  • knife sharpening equipment:

• • • sharpening steel
    • sharpening stone

• • knives:

• • • bread knife
    • chef’s knife
    • palette knife
    • paring knife
    • utility knife

• • measures:

• • • measuring jugs
    • measuring spoons
    • portion control scoops

• • mortar and pestle
  • pots and pans
  • sauce bottles
  • salad spinner
  • scales
  • scoops, skimmers and spiders
  • stainless steel bowls
  • service-ware:

• • • crockery
    • cutlery and serving utensils

• • small utensils:

• • • sieve
    • peelers, corers and slicers
    • strainers and chinois
    • scraper
    • spatula
    • pastry brush
    • tongs and serving utensils
    • whisk
    • spoons and ladles

• • steamer
  • temperature probe
  • 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, menus and standard recipes
  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
  • 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 as specified in the performance evidence.

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

• have achieved the 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;

and

• have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.