Application

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

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 any discrepancies to a higher-level staff member for action.

Unit mapping information

Supersedes and is equivalent to SITHCCC005 Prepare dishes using basic methods of cookery.

Licensing, legislative, regulatory or certification requirements

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.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality— Commercial Cookery and Catering

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA005 Use hygienic practices for food safety

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 and trays (one per two persons)

  • commercial refrigeration facilities:

    • cool room or fridge

    • freezer

  • commercial:

    • blender

    • planetary mixer

  • deep-fryer

  • designated storage areas for dry goods and perishables

  • sink

  • gas, electric or induction stove top (two burners per person)

  • hot plate or griddle

  • cryovac machine

  • salamander (one per eight persons)

  • flat or char grill (one per eight persons)

  • water bath

• small equipment:

• baking sheets and trays

• colander

• containers for hot and cold food

• cutting boards

• grater

• knife sharpening equipment:

  • sharpening steel

  • sharpening stone

• knives:

  • bread knife

  • chef’s knife

  • filleting knife

  • palette knife

  • paring knife

  • utility knife

• measures:

  • measuring jugs

  • measuring spoons

  • portion control scoops

• mortar and pestle

• mouli

• pots and pans

• service-ware:

  • crockery

  • cutlery and serving utensils

• scoops, skimmers and spiders

• scales

• stainless steel bowls

• small utensils:

  • sieve

  • pastry brush

  • peelers, corers and slicers

  • strainers and chinois

  • scraper

  • spatula

  • tongs and serving utensils

  • whisk

• steamer

• 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

• 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

• temperature recording charts

• work flow schedules

• cleaning schedules

• diverse and comprehensive range of perishable food supplies for commercial cookery and 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 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.