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Elements and Performance Criteria

Select food preparation equipment.
- Confirm food preparation requirements from recipes, lists or other workplace information.
- Identify and select knives and other equipment suited to the food preparation task.
Use equipment to prepare food.
Clean and maintain food preparation equipment.

Required Skills

Required skills

literacy skills to

interpret food preparation lists and standard recipes

interpret manufacturer instructions for equipment

numeracy skills to

calculate the number of portions

weigh and measure ingredients

work with numerical features of equipment

planning and organising skills to efficiently sequence food preparation tasks

problemsolving skills to respond to simple equipment problems

selfmanagement skills to manage own speed and timing

technology skills to use food preparation equipment

Required knowledge

the meaning and role of mise en place in the process of preparing cooking and presenting food

equipment used in food preparation including essential features and functions safe operational practices and maintenance requirements for

knife sharpening equipment

knives cleavers and utensils

butcher and boning knives

butter spreading knives

filleting knives

vegetable peeler or knives slicers

equipment used to prepare different types of foods including

condiments and flavourings

precision cuts used in a commercial kitchen

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

safely use equipment to prepare food including commercial

knife sharpening equipment

knives cleavers and utensils

butcher and boning knives

butter spreading knives

filleting knives

vegetable peeler or knives slicers

make precision cuts on a range of food items

use equipment to prepare a range of foods including

condiments and flavourings

complete food preparation tasks within commercial time constraints

integrate knowledge of

food safety practices for handling and storing different food types

Context of and specific resources for assessment

Assessment must ensure use of

an operational food preparation area with the fixtures large and small equipmentdefined in the Assessment Guidelines this can be a

an operational food preparation area with the fixtures, large and small equipmentdefined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

Method 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 individual using equipment to prepare food

written or oral questioning to assess knowledge of equipment cutting techniques and safety considerations

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHCCC Prepare simple dishes

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Other equipmentmay include:

fixed equipment

hand-held equipment

specialised items for different:

cooking methods

food types.

Minor adjustments may include:

adjusting blades

oiling machines

sharpening knives.

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SITHCCC101 - Use food preparation equipment

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement