Application

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious 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 recipe planning for special diets which is covered in the unit SITHKOP012 Develop recipes 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.

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 equipment used to facilitate preparation of dishes as specified in the performance evidence
• 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

• a copy of the Australian Dietary Guidelines
• organisational specifications:

• equipment manufacturer instructions
• current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
• mise en place lists, standard recipes, and recipes for special dietary requirements
• food safety plan
• guidelines relating to food disposal, storage and presentation requirements
• safety data sheets (SDS) for cleaning agents and chemicals

• a diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations.

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 Certificate III or IV in Patisserie, 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.