Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC017A Mapping and Delivery Guide
Organise bulk cooking operations
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC017A - Organise bulk cooking operations |
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Description | This unit describes the performance outcomes, skills and knowledge required to organise bulk cooking operations. It covers those operations where food is provided to large numbers of people and where food production systems are used rather than food being prepared in an à la carte situation. The selection of food production systems refers to the selection of systems already installed in an enterprise. Purchasing food production systems is covered in SITHCCC036B Select catering systems.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations. It applies to cooks who usually work as part of a team and under supervision. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITXFSA001A Implement food safety proceduresSITXOHS002A Follow workplace hygiene procedures. | ||
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: Plan kitchen operations for bulk cooking. |
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Element: Organise production of bulk cooking menus. |
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Element: Select systems for bulk cooking. |
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Element: Use preparation and cooking techniques appropriate to bulk cooking system. |
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