- SITHCCC001A - Organise and prepare food
Assessor Resource
SITHCCC001A
Organise and prepare food
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering operations where food is prepared and served, and may include the preparation of food for Asian cuisines.
Those undertaking this role work under supervision and usually as part of a team.
This unit describes the performance outcomes, skills and knowledge required to organise and prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on general food preparation techniques.
The term organising and preparing food is also referred to as mise en place and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Prerequisites
This unit must be assessed after the following prerequisite unit:
SITXOHS002A Follow workplace hygiene procedures.
Employability Skills
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. | |
Critical aspects for assessment and evidence required to demonstrate competency | Evidence of the following is essential: application of hygiene and safety principles and procedures ability to organise and prepare a wide variety of general food items within realistic workplace time constraints. |
Context of and specific resources for assessment | Assessment must ensure: demonstration of skills within normal operating conditions of a fully equipped commercial kitchen including industry-current equipment industry-realistic ratios of kitchen staff to customers. |
Methods of assessment | A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct observation of the candidate preparing food inspection of food items prepared by the candidate written or oral questions to assess knowledge of preparation techniques for various food types review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate. Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITHCCC002A Present food SITHCCC007A Prepare sandwiches. |
Assessing employability skills | Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. |
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit: logical and time-efficient work flow knife handling techniques cutting techniques for foods as required for menu items hygienic handling of food and equipment according to local, state or territory and national regulatory requirements safe work practices according to OHS principles and procedures, particularly with regard to using knives waste minimisation techniques and environmental considerations in relation to food preparation problem-solving skills to deal with minor problems, such as shortages of ingredients literacy skills to read recipes, menus, instructions and orders numeracy skills to calculate portions, and weigh and measure quantities of ingredients. |
The following knowledge must be assessed as part of this unit: uses and characteristics of basic food products and types of menus as required. |
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. | |
Equipment may be mechanical or power driven and must include: | knives, cleavers and utensils food processors, blenders and mixers slicers grills or salamanders fryers large fixed equipment, such as bains marie and fridges. |
Food items to be prepared: | must include the use of: dairy products, including milk, yoghurt, cheeses and alternatives, e.g. soy products dry goods, such as flours, sugars, pastas and rice standard fruit and vegetables general food items such as sauces, condiments and flavourings, garnishes, coatings and batters meat, seafood and poultry that may be fresh, frozen, preserved or pre-prepared may include the use of: meat products such as standard cuts, sausages, hams and salami. |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Select equipment of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use. | |||
| Use equipment correctly, safely and hygienically. | |||
| Identify ingredients according to standard recipes, recipe cards or enterprise requirements. | |||
| Assemble ingredients according to the correct quantity, type and quality required. | |||
| Prepare ingredients in the required form and timeframe. | |||
| Prepare food according to correct weight, amount and number of portions. | |||
| Clean, peel and prepare vegetables and fruit as required for menu items. | |||
| Prepare dairy products as required for menu items, ensuring they are correctly handled. | |||
| Measure, sift where appropriate, and use dry goods as required for menu items. | |||
| Prepare general food items as required for menus. | |||
| Prepare and portion meat, seafood and poultry accurately, according to size, weight and required menu items. | |||
| Trim, mince or slice and prepare meat correctly. | |||
| Clean, prepare and fillet fish and seafood correctly. | |||
| Trim and prepare poultry correctly. | |||
| Store meat, seafood and poultry hygienically. |
Forms
Assessment Cover Sheet
SITHCCC001A - Organise and prepare food
Assessment task 1: [title]
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Assessment Record Sheet
SITHCCC001A - Organise and prepare food
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: