Assessor Resource
SITHCCC027A
Prepare, cook and serve food for food service
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering operations where food is prepared and served.
This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve food items for a food service. It incorporates aspects of preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of basic cooking methods and working as part of a team. The unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHCCC028A Prepare, cook and serve food for menus.
Food service periods may be breakfast, lunch, dinner, supper or special functions and events.
Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements.
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)