Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC024B Mapping and Delivery Guide
Select, prepare and serve specialised cuisines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC024B - Select, prepare and serve specialised cuisines
Description This unit describes the performance outcomes, skills and knowledge required to plan, prepare and present a range of menu items within specialised cuisines. It covers the preparation and service of a range of specialised items offered by enterprises that specialise in a particular cuisine style which may include ethnic cuisines, classical and contemporary, national and regional, as well as sub-specialities and cuisine styles such as vegetarian cuisines, and those under religious or cultural sanction.Specialised Asian cuisines are covered in separate units in the Asian Cookery field.This unit covers cooking at an advanced and specialised level within a particular cuisine style, using a variety of standard food items, food items specific to that cuisine, and related techniques and equipment. The focus may be on a single cuisine or a combination of aspects of different cuisines or styles according to interest or need.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 cuisines are prepared and served, such as restaurants, hotels and other catering operations. Those undertaking this would usually be cooks and chefs with advanced skills. The unit may be applied with other relevant cookery skills to a specialised cuisine context such as an ethnic or specialist restaurant.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Plan specialised cuisine.
  • Plan authentic menus and menu items for a specialised cuisine to meet enterprise and customer requirements and achieve an appropriate balance.
  • Take into account seasonal and general availability when developing menus and choosing menu items.
  • Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements.
  • Develop promotional strategies to focus on menu items within a specialised cuisine.
  • Plan decor and setting according to specialised cuisine, cultural considerations and enterprise focus.
       
Element: Select and purchase foods for menu items.
  • Select menu items that are appropriate to the cuisine style, taking into consideration quality, price, seasonal availability and enterprise requirements.
  • Source suitable suppliers of required standard and specialised food items.
  • Select suppliers according to range, quality, price and enterprise requirements.
  • Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
  • Purchase standard and specialised food items according to quality currently presented.
  • Minimise wastage through appropriate purchase and storage, taking into account any special requirements.
       
Element: Select and use equipment and techniques for preparation, cooking and service.
  • Identify and use specialised equipment to produce authentic menu items.
  • Use appropriate presentation methods and utensils, according to the style and requirements of the cuisine.
  • Set and decorate tables according to cuisine and enterprise requirements.
       
Element: Prepare, cook and serve a range of menu items.
  • Prepare and cook a range of authentic menu items, typical of a specialised cuisine, using preparation, cookery and service techniques in keeping with the cuisine style.
  • Observe steps, cultural requirements and major issues in the preparation, cooking and service of specialised cuisines.
  • Prepare appropriate accompaniments and garnishes required for specific menu items.
  • Serve menu items in correct sequence, using appropriate accompaniments and garnishes.
       
Element: Implement safe and hygienic practices.
  • Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in producing specialised cuisines.
  • Store foods according to health regulations and product and enterprise requirements.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

detailed understanding of the cultural dimensions of a specialised cuisine

depending on the enterprise or context, the ability to prepare and present a range of authentic menu items within a cuisine style, covering varying categories of food such as snacks, appetisers, main courses, palate fresheners, desserts and drinks

preparation of menu items for customers within typical workplace time constraints.

Context of and specific resources for assessment

Assessment must ensure:

use of a wide range of suitable ingredients for making a variety of menu items within a specialised cuisine

demonstration of skills on more than one occasion within a fully equipped operational commercial kitchen, including industry-current and any specialised equipment as defined in the Assessment Guidelines

access to specialised equipment suited to the cuisine being prepared

industry-realistic ratios of kitchen staff to customers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate preparing and cooking food items for a specialised cuisine

sampling of food items prepared by the candidate

case studies to plan and prepare items from a specialised cuisine to meet particular needs

written or oral questions to test knowledge of menu items in a specialised cuisine

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC023B Select, prepare and serve specialised food items

SITHCCCC029A Prepare foods according to dietary and cultural needs.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

negotiation skills to purchase products at cost-effective prices

advanced preparation and cooking techniques used in a specialised cuisine

safe work practices

problem-solving skills to deal with breakdowns in systems or equipment

literacy skills to research specialised ingredients and cuisines

numeracy skills to calculate effective cost price and quantities of commodities and specialised ingredients.

The following knowledge must be assessed as part of this unit:

cultural and historical background to the relevant cuisines, including traditional settings, festivals, ingredients, regional variations, religious and cultural customs, traditions and sanctions

effects of methods of preparation and cooking on the flavour and appearance of menu items in a specialised cuisine

culinary terms used to describe specialised menu items and equipment

principles and practices of hygiene.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Promotional strategies may include:

menus

specials lists

blackboards

flyers and pamphlets

media releases

internet.

Decor and setting may include:

furnishings and fittings

colour schemes

lighting

decorations

music and entertainment

display of artworks.

Standard and specialised food items required to produce authentic dishes may include:

meats, poultry and game

offal and specialist meat products

fish, shellfish and other foods from salt or fresh water

aromatics, flavourings, spices, spice mixes and herbs

garnishes

seeds and nuts

grains, rice and pulses

fungi

preserves, condiments and accompaniments

specialised commodities for ethnic cuisines

fruits, vegetables, flowers and salad items

aquatic plants, such as seaweeds

specialist cheeses and dairy products

sweeteners such as palm sugar, honey and glucose

fats and oils

bush foods and native Australian ingredients.

Specialised equipment may include:

utensils for preparation, cooking, presentation, service and eating

ovens such as tandoori, wood-fired and earth

smoking equipment

finger bowls

napkins.

Preparation methods may include use of:

marinades and marinating

combination of spices and other ingredients, providing authentic flavourings, colours and textures

hanging and dressing of meat, poultry and game

preserving, including drying, salting, pickling and smoking

techniques such as cooking in salt, leaves, paper and bark.

Steps, cultural requirements and major issues may include:

prohibitions, sanctions and requirements related to food items, including food types, combinations, origins, handling, preparation, cooking and serving

consideration of required rituals related to slaughter and preparation

cultural considerations such as combinations of foods, serving sequence and choices

required temperatures for different food items

table height, orientation and seating

table decorations and setting

special feast, national and other celebratory days.

Appropriate accompaniments may include:

sauces and dressings

condiments

breads

drinks

staples such as rice, couscous and noodles.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Plan authentic menus and menu items for a specialised cuisine to meet enterprise and customer requirements and achieve an appropriate balance. 
Take into account seasonal and general availability when developing menus and choosing menu items. 
Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements. 
Develop promotional strategies to focus on menu items within a specialised cuisine. 
Plan decor and setting according to specialised cuisine, cultural considerations and enterprise focus. 
Select menu items that are appropriate to the cuisine style, taking into consideration quality, price, seasonal availability and enterprise requirements. 
Source suitable suppliers of required standard and specialised food items. 
Select suppliers according to range, quality, price and enterprise requirements. 
Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases. 
Purchase standard and specialised food items according to quality currently presented. 
Minimise wastage through appropriate purchase and storage, taking into account any special requirements. 
Identify and use specialised equipment to produce authentic menu items. 
Use appropriate presentation methods and utensils, according to the style and requirements of the cuisine. 
Set and decorate tables according to cuisine and enterprise requirements. 
Prepare and cook a range of authentic menu items, typical of a specialised cuisine, using preparation, cookery and service techniques in keeping with the cuisine style. 
Observe steps, cultural requirements and major issues in the preparation, cooking and service of specialised cuisines. 
Prepare appropriate accompaniments and garnishes required for specific menu items. 
Serve menu items in correct sequence, using appropriate accompaniments and garnishes. 
Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in producing specialised cuisines. 
Store foods according to health regulations and product and enterprise requirements. 

Forms

Assessment Cover Sheet

SITHCCC024B - Select, prepare and serve specialised cuisines
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessor name:

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Assessment Record Sheet

SITHCCC024B - Select, prepare and serve specialised cuisines

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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