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Elements and Performance Criteria

Prepare and use equipment.
- 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.
Assemble and prepare ingredients for menu items.
Prepare dairy, dry goods, fruits and vegetables.
Prepare meat, seafood and poultry.

Required Skills

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 timeefficient 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

problemsolving 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

Evidence Required

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 industrycurrent equipment

industryrealistic 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 thirdparty workplace reports of onthejob performance by the candidate

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

SITHCCCA Present food

SITHCCC002A Present food

SITHCCCA Prepare sandwiches

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 contextsEmployability 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

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.

Range Statement


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.