Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC011 Mapping and Delivery Guide
Use cookery skills effectively
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC011 - Use cookery skills effectively |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations, including 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 prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.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: bain marie commercial: blenders and food mills food processor planetary mixers commercial grade work benches (1.5 m/person) commercial ovens with trays (one per two persons) commercial refrigeration facilities: cool room freezer fridge deep-fryer designated storage areas for dry goods and perishables double sink gas, electric or induction stove tops (two burners per person) hot plate or griddle microwave lifting and transporting equipment recording systems salamander or other form of griller (one per four persons) storage facilities: shelving trays slicing machine steamers small equipment: baking sheets and trays beaters containers for hot and cold food cutting boards food handler gloves graters juicers knife sharpening equipment sharpening steels and stones knives and cleavers: bread knives butcher and boning knives chef knives carving knives large serrated cake knives palette knives filleting knives utility knives measurers: metric calibrated measuring jugs measuring spoons portion control scoops meat mallet moulds and forms mouli oven mitts pans and pots for small and large production: stainless steel, cast iron, iron and non-stick fry pans stainless stock pots piping bags and attachments poachers scoops, skimmers and spiders service-ware: platters, dishes and bowls cutlery and serving utensils 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 salad spinner scales sets of stainless steel bowls steamers spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons 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 current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus, standard recipes, and recipes for special dietary requirements ordering and docketing paperwork guidelines relating to food disposal, storage and presentation requirements food safety plan safety data sheets (SDS) for cleaning agents and chemicals diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations 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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Organise and prepare for food service or production. |
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Element: Cook menu items for food service or production. |
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Element: Complete end of shift requirements. |
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