SITHCCC043

Work effectively as a cook

This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.

Our SITHCCC043 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).

$17.00 inc GST

Total: $17.00

Unit information about the SITHCCC043 training material in this resource

SITHCCC043 information from training.gov.au.

Application

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

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. Menu types may be classical, contemporary or ethnic and service may be formal or informal.

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
  • 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 plans
  • guidelines relating to food disposal, storage and presentation requirements
  • safety data sheets (SDS) for cleaning agents and chemicals
  • diverse and comprehensive range of perishable and non-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 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.
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