Assessor Resource
SITHCCC024B
Select, prepare and serve specialised cuisines
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to those working in hospitality and catering enterprises where specialised cuisines are prepared and served, such as restaurants, hotels and other catering operations. Those undertaking this would usually be cooks and chefs with advanced skills. The unit may be applied with other relevant cookery skills to a specialised cuisine context such as an ethnic or specialist restaurant.
This unit describes the performance outcomes, skills and knowledge required to plan, prepare and present a range of menu items within specialised cuisines. It covers the preparation and service of a range of specialised items offered by enterprises that specialise in a particular cuisine style which may include ethnic cuisines, classical and contemporary, national and regional, as well as sub-specialities and cuisine styles such as vegetarian cuisines, and those under religious or cultural sanction.
Specialised Asian cuisines are covered in separate units in the Asian Cookery field.
This unit covers cooking at an advanced and specialised level within a particular cuisine style, using a variety of standard food items, food items specific to that cuisine, and related techniques and equipment. The focus may be on a single cuisine or a combination of aspects of different cuisines or styles according to interest or need.
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)