Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC021 Mapping and Delivery Guide
Prepare specialised food items
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC021 - Prepare specialised food items |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.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.Because the nature of food items prepared is specialised, it may apply to chefs and cooks with advanced skills or with skills in very particular styles of cooking.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: 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 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 marble bench or slab microwave salamander or other form of griller (one per four persons) storage facilities: shelving trays slicer steamers small equipment: baking sheets and trays beaters cake tins with: fixed base in a range of shapes loose bottom containers for hot and cold food cutting boards food handler gloves graters juicers knife sharpening equipment sharpening steels and stones knives: butcher and boning knives bread knives carving knives filleting knives large serrated cake knives palette knives utility knives measurers: metric calibrated measuring jugs measuring spoons portion control scoops meat: bats cleavers hooks thermometers mincers saws mortar and pestle moulds and forms mouli oven mitts piping bags and attachments poachers range of pans and pots for small and large production: stainless steel, cast iron and non-stick fry pans stock pots salad spinner scales: 1 gram increments to 5kg 10th of a gram increments 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 sous vide cooker spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons steamers temperature probes thermometers vacuum sealer or cryovac machine 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 specialised food items 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 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: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook specialised food items. |
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Element: Present and store specialised food items. |
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