Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC023B Mapping and Delivery Guide
Select, prepare and serve specialised food items
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC023B - Select, prepare and serve specialised food items |
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Description | This unit describes the performance outcomes, skills and knowledge required to plan, prepare and present specialised food items that are more unusual in nature. It covers the preparation and service of specialised items as part of a general menu, as well those offered by enterprises which specialise in particular menu items. Specialised food items may be used as part of classical, contemporary, specialised or ethnic cuisines.This unit covers cooking at an advanced and specialised level, using a variety of non-standard food items and related specialised techniques.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 those working in hospitality and catering enterprises where specialised food items are prepared and served, such as restaurants, hotels and other catering operations. The role is usually undertaken by cooks and chefs with advanced cookery skills in senior or supervisory positions. | ||
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:SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITHCCC005A Use basic methods of cookerySITXOHS002A 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: Select specialised food items. |
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Element: Plan menus or promotional strategies. |
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Element: Prepare and present dishes using specialised food items. |
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Element: Implement hygienic and safe practices. |
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