SITHCCC036

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, 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 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.

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
• commercial grade work benches (1.5 m per person)
• commercial oven with trays (one per two persons)
• commercial refrigeration facilities:

• cool room or fridge
• freezer

• designated storage areas for dry goods and perishables
• sink
• gas, electric or induction stove top (two burners per person)
• hot plate
• salamander or char grill (one per eight persons)
• storage facilities:

• shelving
• trays

• small equipment:

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

• sharpening steel
• sharpening stone

• knives:

• boning knife
• carving knife
• chef’s knife
• utility knife

• measures:

• measuring jugs
• measuring spoons
• portion control scoops

• meat:

• cleavers
• mincers
• tenderisers

• mouli
• pans and pots for small and large production:

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

• scales
• scoops, skimmers and spiders
• service-ware:

• crockery
• cutlery and serving utensils

• stainless steel bowls
• small utensils:

• sieve
• strainers and chinois
• scraper
• spatula
• tongs and serving utensils

• spoons and ladles
• 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
• current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
• 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

• diverse and comprehensive range of meat products 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.