Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC020 Mapping and Delivery Guide
Work effectively as a cook
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | SITHCCC020 - Work effectively as a cook |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.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. Menu types may be classical, contemporary or ethnic and service may be formal or informal.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. 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 or hot box commercial: blenders and food mills food processors planetary mixers commercial dishwasher commercial grade work benches (1.5 m/person) commercial ovens with trays (one per two persons) commercial refrigeration facilities: cool room freezer fridge computers, printers and stock control software systems currently used by the hospitality industry electronic equipment used for stock control 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 lifting and transporting equipment recording systems salamander or other form of griller (one per four persons) storage facilities: shelving trays slicer 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: butcher and boning knives bread knives carving knives chef knives filleting knives large serrated cake knives palette knives utility knives measurers: metric calibrated measuring jugs measuring spoons portion control scoops mortar and pestle moulds and forms mouli oven mitts piping bags and attachments poachers range of pans and pots for small and large production: fry pans: stainless steel, cast iron, iron and non-stick stock pots salad spinner scales scoops, skimmers and spiders service-ware: platters, dishes, and bowls cutlery and serving utensils sets of 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 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 food safety plans guidelines relating to food disposal, storage and presentation requirements 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 and present menu items for food service or production. |
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Element: Complete end of shift requirements. |
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