Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC002 Mapping and Delivery Guide
Prepare and present simple dishes

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC002 - Prepare and present simple dishes
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods.The unit applies to operational personnel in kitchens and catering facilities who require some cooking and food preparation skills, but who are not qualified cooks. It may apply to a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias or to organisations where catering forms only a small part of the business operation. Dishes prepared are simple in nature, and may include fast food, takeaway food and items that have been prepared off site and need re-thermalising.It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial ovens with trays (one per two persons)

designated area for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

food processors and mixers

fryers with baskets

grill

hotplate or griddle

microwave

refrigeration unit with shelving

salamanders

slicing machine

small equipment:

assorted pots and pans

blenders

containers for hot and cold food

crockery

cutlery

cutting boards

food handler gloves

knife sharpening equipment

sharpening steels and stones

knives:

bread

chef

palette

utility

oven mitts

receptacles for presentation and display purposes

scales

scoops, skimmers and spiders

small utensils:

peelers, corers and slicers

tongs and serving utensils

thermometers

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

mise en place lists and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

variety of commercial ingredients used to prepare the dishes specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare for service.
  • Review menu or product list and recipes to determine preparation requirements for simple dishes.
  • Check quantities and quality of food items and restock where necessary.
  • Complete food preparation prior to service.
       
Element: Prepare food.
  • Select and use equipment safely and hygienically according to manufacturer instructions.
  • Use appropriate cookery methods for dishes.
  • Re-heat pre-prepared foods at correct temperature for required length of time.
  • Prepare dishes with appropriate speed and timing.
  • Use portion control to maximise profitability and minimise waste.
       
Element: Present and store food in clean work area.
  • Present food according to organisational guidelines.
  • Display food in appropriate environmental conditions.
  • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for service.

1.1.Review menu or product list and recipes to determine preparation requirements for simple dishes.

1.2.Check quantities and quality of food items and restock where necessary.

1.3.Complete food preparation prior to service.

2. Prepare food.

2.1.Select and use equipment safely and hygienically according to manufacturer instructions.

2.2.Use appropriate cookery methods for dishes.

2.3.Re-heat pre-prepared foods at correct temperature for required length of time.

2.4.Prepare dishes with appropriate speed and timing.

2.5.Use portion control to maximise profitability and minimise waste.

3. Present and store food in clean work area.

3.1.Present food according to organisational guidelines.

3.2.Display food in appropriate environmental conditions.

3.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare six different simple dishes selecting one from each of the following categories of simple fresh and cooked dishes:

baked/roasted

deep-fried items

pasta and noodles

poached eggs

salads

sandwiches

use each of the following applications at least once when preparing above simple dishes:

cleaning, peeling and slicing raw food

batters

coatings

garnishes

marinades

use at least six different cookery methods from the following list when preparing above simple dishes:

baking

boiling

braising

deep and shallow frying

grilling

poaching

pressure cooking

steaming

handle and prepare pre-prepared items requiring:

reconstituting

thawing

re-thermalising

prepare each of the above simple dishes:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling, storing, preparing and serving different food types

responding to special customer requests

present simple prepared and pre-prepared food in line with organisational display and food safety requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

characteristics of the simple dishes described in the performance evidence

basic cookery methods for simple dishes described in the performance evidence

methods for presenting types of food described in the performance evidence

food safety practices for preparing and storing ingredients and simple dishes:

appropriate environmental conditions to ensure food safety

correct processes for re-heating pre-prepared foods

appropriate methods to optimise shelf life

safe operational practices using essential functions and features of equipment used to prepare simple dishes.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for service.

1.1.Review menu or product list and recipes to determine preparation requirements for simple dishes.

1.2.Check quantities and quality of food items and restock where necessary.

1.3.Complete food preparation prior to service.

2. Prepare food.

2.1.Select and use equipment safely and hygienically according to manufacturer instructions.

2.2.Use appropriate cookery methods for dishes.

2.3.Re-heat pre-prepared foods at correct temperature for required length of time.

2.4.Prepare dishes with appropriate speed and timing.

2.5.Use portion control to maximise profitability and minimise waste.

3. Present and store food in clean work area.

3.1.Present food according to organisational guidelines.

3.2.Display food in appropriate environmental conditions.

3.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Simple dishes must include:

dishes prepared off site and re-thermalised

dishes containing a small number of ingredients

dishes that require singular or limited cooking and preparation techniques.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Review menu or product list and recipes to determine preparation requirements for simple dishes. 
Check quantities and quality of food items and restock where necessary. 
Complete food preparation prior to service. 
Select and use equipment safely and hygienically according to manufacturer instructions. 
Use appropriate cookery methods for dishes. 
Re-heat pre-prepared foods at correct temperature for required length of time. 
Prepare dishes with appropriate speed and timing. 
Use portion control to maximise profitability and minimise waste. 
Present food according to organisational guidelines. 
Display food in appropriate environmental conditions. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHCCC002 - Prepare and present simple dishes
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC002 - Prepare and present simple dishes

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: