Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC207 Mapping and Delivery Guide
Use cookery skills effectively
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC207 - Use cookery skills effectively |
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Description | This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills for live service or production periods. The unit integrates key technical and organisational skills. 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 SITHCCC309 Work effectively as a cook, which applies to qualified cooks. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering operations and to individuals who prepare a range of food items, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements. | ||
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: Organise and prepare for food service or production. |
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Element: Cook menu items for food service or production. |
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Element: Complete end of shift requirements. |
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