Assessor Resource

SITHCCC005A
Use basic methods of cookery

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. The unit underpins effective performance in all other cookery units.

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 units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

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:

ability to prepare dishes on more than one occasion within realistic workplace time constraints using a range of cookery methods

knowledge of major food groups, culinary terminology and equipment as they relate to the required methods of cookery

application of hygiene and safety principles and procedures during the cooking process.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

demonstration of cookery methods with commodities from the major food groups, including different menus and food items

access to appropriate utensils, cutlery and equipment to undertake the full range of basic cookery methods, including poaching, stewing, braising, roasting, deep and shallow frying, boiling, atmospheric and pressure steaming, grilling and baking

use of authentic ingredients.

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 using the required cookery methods

sampling of dishes prepared by the candidate

written or oral questions to test knowledge on suitable cookery methods for particular food items, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXFSA001A Implement food safety procedures.

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.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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

use and characteristics of a range of equipment used for the required methods of cookery

safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

waste minimisation techniques and environmental considerations in relation to different cookery methods

problem-solving skills to deal with problems such as shortages of food items, mistakes or problems in commodities or meals produced, and equipment failure

literacy skills to read menus, orders and instructions

numeracy skills to calculate quantities and portions against orders.

The following knowledge must be assessed as part of this unit:

food classification for the major food groups

characteristics of different foods and appropriate cookery methods

underlying principles of all basic methods of cookery

culinary terms commonly used in association with the required methods of cookery

effects of different cookery methods on the nutritional value of food

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and personal protective equipment.

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 and technology may include:

electric, gas or induction ranges

ovens, including combi ovens

microwaves

grills and griddles

deep-fryers

salamanders

food processors

blenders

mixers

slicers

tilting frypan and bratt pan

steamers

utensils

cutlery.

Cookery methods may include any used within an enterprise but must include the following:

boiling

poaching

steaming

stewing

braising

roasting

baking

grilling

shallow frying

deep-frying

stir-frying

pan-frying.

Dishes to be prepared must use a range of commonly-found commodities including:

dairy products, such as milk, butter, yoghurt, cheeses and alternatives

dry goods, such as flours, sugars, pastas and rice

standard fruit and vegetables

eggs

meat, seafood and poultry, which may be fresh, frozen, preserved or pre-prepared, and may also include meat products such as standard cuts, sausages, hams, salami and other meat products

general food items, such as oils, sauces, condiments and flavourings, garnishes, coatings and batters.

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 appropriate equipment and technology for particular cooking methods. 
Use equipment hygienically, safely and according to manufacturer instructions. 
Use various cookery methods to prepare dishes to enterprise standard. 
Calculate correct quantities and ratios of commodities for specific cookery methods. 
Complete cooking process in a logical and safe manner. 
Identify problems with the cooking process promptly and take corrective action. 
Prepare dishes using a range of methods and current technology within acceptable enterprise and customer timeframes. 
Work cooperatively with kitchen and front-of-house colleagues to ensure timely preparation of dishes. 

Forms

Assessment Cover Sheet

SITHCCC005A - Use basic methods of cookery
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

SITHCCC005A - Use basic methods of cookery

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: