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Elements and Performance Criteria

  1. Plan specialised cuisine.
  2. Select and purchase foods for menu items.
  3. Select and use equipment and techniques for preparation, cooking and service.
  4. Prepare, cook and serve a range of menu items.
  5. Implement safe and hygienic practices.

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

negotiation skills to purchase products at costeffective prices

advanced preparation and cooking techniques used in a specialised cuisine

safe work practices

problemsolving skills to deal with breakdowns in systems or equipment

literacy skills to research specialised ingredients and cuisines

numeracy skills to calculate effective cost price and quantities of commodities and specialised ingredients

The following knowledge must be assessed as part of this unit

cultural and historical background to the relevant cuisines including traditional settings festivals ingredients regional variations religious and cultural customs traditions and sanctions

effects of methods of preparation and cooking on the flavour and appearance of menu items in a specialised cuisine

culinary terms used to describe specialised menu items and equipment

principles and practices of hygiene

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

detailed understanding of the cultural dimensions of a specialised cuisine

depending on the enterprise or context the ability to prepare and present a range of authentic menu items within a cuisine style covering varying categories of food such as snacks appetisers main courses palate fresheners desserts and drinks

preparation of menu items for customers within typical workplace time constraints

Context of and specific resources for assessment

Assessment must ensure

use of a wide range of suitable ingredients for making a variety of menu items within a specialised cuisine

demonstration of skills on more than one occasion within a fully equipped operational commercial kitchen including industrycurrent and any specialised equipment as defined in the Assessment Guidelines

access to specialised equipment suited to the cuisine being prepared

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 and cooking food items for a specialised cuisine

sampling of food items prepared by the candidate

case studies to plan and prepare items from a specialised cuisine to meet particular needs

written or oral questions to test knowledge of menu items in a specialised cuisine

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

SITHCCCB Select prepare and serve specialised food items

SITHCCC023B Select, prepare and serve specialised food items

SITHCCCCA Prepare foods according to dietary and cultural needs

SITHCCCC029A Prepare foods according to dietary and cultural needs.

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


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.

Promotional strategies may include:

menus

specials lists

blackboards

flyers and pamphlets

media releases

internet.

Decor and setting may include:

furnishings and fittings

colour schemes

lighting

decorations

music and entertainment

display of artworks.

Standard and specialised food items required to produce authentic dishes may include:

meats, poultry and game

offal and specialist meat products

fish, shellfish and other foods from salt or fresh water

aromatics, flavourings, spices, spice mixes and herbs

garnishes

seeds and nuts

grains, rice and pulses

fungi

preserves, condiments and accompaniments

specialised commodities for ethnic cuisines

fruits, vegetables, flowers and salad items

aquatic plants, such as seaweeds

specialist cheeses and dairy products

sweeteners such as palm sugar, honey and glucose

fats and oils

bush foods and native Australian ingredients.

Specialised equipment may include:

utensils for preparation, cooking, presentation, service and eating

ovens such as tandoori, wood-fired and earth

smoking equipment

finger bowls

napkins.

Preparation methods may include use of:

marinades and marinating

combination of spices and other ingredients, providing authentic flavourings, colours and textures

hanging and dressing of meat, poultry and game

preserving, including drying, salting, pickling and smoking

techniques such as cooking in salt, leaves, paper and bark.

Steps, cultural requirements and major issues may include:

prohibitions, sanctions and requirements related to food items, including food types, combinations, origins, handling, preparation, cooking and serving

consideration of required rituals related to slaughter and preparation

cultural considerations such as combinations of foods, serving sequence and choices

required temperatures for different food items

table height, orientation and seating

table decorations and setting

special feast, national and other celebratory days.

Appropriate accompaniments may include:

sauces and dressings

condiments

breads

drinks

staples such as rice, couscous and noodles.