Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC101 Mapping and Delivery Guide
Use food preparation equipment
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC101 - Use food preparation equipment |
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Description | This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment, including knives, to prepare a range of different food types. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations, and to kitchen and catering staff who are responsible for general food preparation tasks and work under supervision. | ||
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 unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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 food preparation equipment. |
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Element: Use equipment to prepare food. |
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Element: Clean and maintain food preparation equipment. |
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