Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC027A Mapping and Delivery Guide
Prepare, cook and serve food for food service
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC027A - Prepare, cook and serve food for food service |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve food items for a food service. It incorporates aspects of preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of basic cooking methods and working as part of a team. The unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHCCC028A Prepare, cook and serve food for menus.Food service periods may be breakfast, lunch, dinner, supper or special functions and events.Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements.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 operations where food is prepared and served. | ||
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 foodSITHCCC003B Receive and store kitchen suppliesSITHCCC005A 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: Organise and prepare for food service. |
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Element: Cook and serve menu items for food service. |
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Element: Complete end of service requirements. |
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