Assessor Resource
SITHCCC201
Produce dishes using basic methods of cookery
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)