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

SITHCCC005 Mapping and Delivery Guide
Prepare dishes using basic methods of cookery

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC005 - Prepare dishes using basic methods of cookery
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. 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 and trays (one per two persons)

commercial refrigeration facilities:

cool room and/or fridge

freezer

designated storage areas for dry goods and perishables

double sink

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

commercial:

blenders and food mills

planetary mixers

deep-fryer

hot plate or griddle

lifting and transporting equipment

microwave

salamander or other form of griller (one per four persons)

small equipment:

baking sheets and trays

colander

containers for hot and cold food

cutting boards

food handler gloves

graters

juicers

knife sharpening equipment

sharpening steels and stones

knives:

bread knives

carving knives

filleting knives

palette knives

utility knives

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

mortar and pestle

mouli

oven mitts

pots and pans

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

salad spinner

scoops, skimmers and spiders

scales

slicing machine

stainless steel bowls

small utensils:

flour and drum sieves

peelers, corers and slicers

strainers and chinois

scrapers

spatulas

pastry brush

tongs and serving utensils

whisks:

fine stainless steel wire

coarse stainless steel wire

steamers

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

wooden spoons

temperature probes

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, menus and standard recipes

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

temperature recording charts

work flow schedules

cleaning schedules

diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as 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; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
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: Select ingredients.
  • Confirm food production requirements from food preparation list and standard recipes.
  • Calculate ingredient amounts according to requirements.
  • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • Check perishable supplies for spoilage or contamination prior to preparation.
       
Element: Select, prepare and use equipment.
  • Select type and size of equipment suitable to requirements.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use equipment safely and hygienically according to manufacturer instructions.
       
Element: Portion and prepare ingredients.
  • Weigh and measure ingredients and create portions according to recipe.
  • Prepare, cut and portion ingredients according to recipe and cooking style.
  • Minimise waste to maximise profitability of food items prepared.
       
Element: Cook dishes.
  • Select and use cookery methods for dishes following standard recipes.
  • Complete cooking process in a logical, planned and safe manner.
  • Identify problems with the cooking process and take corrective action.
  • Work cooperatively with colleagues to ensure timely preparation of dishes.
       
Element: Present and store dishes.
  • Present dishes on appropriate service-ware.
  • Add garnishes and accompaniments according to standard recipes.
  • 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. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Weigh and measure ingredients and create portions according to recipe.

3.2.Prepare, cut and portion ingredients according to recipe and cooking style.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Cook dishes.

4.1.Select and use cookery methods for dishes following standard recipes.

4.2.Complete cooking process in a logical, planned and safe manner.

4.3.Identify problems with the cooking process and take corrective action.

4.4.Work cooperatively with colleagues to ensure timely preparation of dishes.

5. Present and store dishes.

5.1.Present dishes on appropriate service-ware.

5.2.Add garnishes and accompaniments according to standard recipes.

5.3.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:

follow standard recipes for dishes that demonstrate use of each of the following major food types:

dairy products

dry goods

frozen goods

fruit

meat

poultry

seafood

vegetables

demonstrate food safety practices for handling and storing each of the major food types

use each of the following cookery methods and complete mise en place activities when preparing the above dishes:

baking

blanching

boiling

braising

deep-frying

grilling

poaching

roasting

shallow frying (pan-fry, sauté or stir-fry)

steaming

stewing

microwaving

prepare the above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

demonstrating portion control procedures

responding to special customer requests and dietary requirements.

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

major food types and their characteristics:

dairy products

dry goods

frozen goods

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat

poultry

seafood

vegetables

how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence

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

essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence

contents of stock date codes and rotation labels

safe operational practices using essential functions and features of equipment used in the above cookery methods.

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. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Weigh and measure ingredients and create portions according to recipe.

3.2.Prepare, cut and portion ingredients according to recipe and cooking style.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Cook dishes.

4.1.Select and use cookery methods for dishes following standard recipes.

4.2.Complete cooking process in a logical, planned and safe manner.

4.3.Identify problems with the cooking process and take corrective action.

4.4.Work cooperatively with colleagues to ensure timely preparation of dishes.

5. Present and store dishes.

5.1.Present dishes on appropriate service-ware.

5.2.Add garnishes and accompaniments according to standard recipes.

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

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
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Weigh and measure ingredients and create portions according to recipe. 
Prepare, cut and portion ingredients according to recipe and cooking style. 
Minimise waste to maximise profitability of food items prepared. 
Select and use cookery methods for dishes following standard recipes. 
Complete cooking process in a logical, planned and safe manner. 
Identify problems with the cooking process and take corrective action. 
Work cooperatively with colleagues to ensure timely preparation of dishes. 
Present dishes on appropriate service-ware. 
Add garnishes and accompaniments according to standard recipes. 
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

SITHCCC005 - Prepare dishes using basic methods of cookery
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

SITHCCC005 - Prepare dishes using basic methods of cookery

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: