This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC005A Use basic methods of cookery

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Prepare vegetable and fruit dishes.

1.1

Select vegetables and fruit in season according to availability, quantity, quality and price.

1.2

Select vegetables, fruit and potato accompaniments to complement and enhance menu items.

1.3

Prepare and, where appropriate, cook a variety of vegetables and fruit dishes using suitable cookery methods and preserving optimum quality and nutrition.

1.4

Where appropriate, select suitable sauces and accompaniments to be served with vegetables.

1.5

Present vegetable and fruit attractively using suitable garnishes, where appropriate.

2

Prepare farinaceous dishes.

2.1

Select and prepare a variety of farinaceous foods according to standard and enterprise recipes.

2.2

Prepare farinaceous foods using appropriate methods to ensure optimum quality.

2.3

Select sauces and accompaniments that are appropriate to farinaceous foods.

3

Prepare and cook egg-based dishes.

3.1

Prepare and cook a variety of egg-based dishes according to standard recipes, using a range of methods including boiling, poaching, frying and scrambling.

3.2

Prepare and cook egg dishes to ensure optimum and desired quality, consistency and appearance.

3.3

Select sauces and accompaniments appropriate to eggs.

3.4

Use eggs for a variety of culinary uses.

4

Store vegetables, eggs and farinaceous foodstuffs.

4.1

Store fresh and processed eggs, vegetables and fruit, and farinaceous foodstuffs at correct temperatures and under correct conditions to maintain optimum freshness and quality.

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:

cutting and presentation techniques, particularly in relation to vegetables and fruit

organisational skills and teamwork

logical and time-efficient work flow

waste minimisation techniques and environmental considerations in relation to vegetables, fruit, eggs and farinaceous dishes

safe work practices, particularly in relation to using knives

problem-solving skills to deal with problems such as shortages of food items, mistakes or problems in commodities or meals produced, and equipment failure

literacy skills to read orders and instructions

numeracy skills to calculate quantities and portions against orders.

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

varieties and characteristics of vegetables, fruit, eggs and farinaceous foods

past and current trends in culinary uses and dishes using vegetables, fruit, eggs and farinaceous foods

nutrition related to vegetables, fruit, eggs and farinaceous dishes, in particular the food values of commodities and the effects of cooking on the nutritional value of food

culinary uses and common industry terms in relation to vegetables, fruit, egg and farinaceous dishes

principles and practices of hygiene, in particular those related to the use of raw ingredients.

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:

ability to prepare a variety of dishes using vegetables and fruit

ability to prepare a variety of egg-based dishes, both classical and contemporary of varying cultural origins, using a variety of methods

ability to make a variety of farinaceous dishes and present them with suitable accompanying sauces

detailed understanding of the different classifications of vegetables, fruit, eggs and farinaceous products

preparation of dishes for customers within typical workplace time constraints.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

use of authentic ingredients

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 dishes

sampling of dishes cooked by the candidate

written or oral questions to test knowledge of of safety issues and appropriate cooking methods for various commodities

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:

SITHCCC006A Prepare appetisers and salads.

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.

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.

Farinaceous foods may include:

pasta

rice

polenta

noodles

couscous

semolina

pulses

cracked wheat.

Egg-baseddishes must include:

omelettes and frittatas

soufflés

eggs benedict

egg salads

egg dips.

Culinary uses must include:

aerating

binding

setting

coating

enriching

emulsifying

glazing

clarifying

garnishing

thickening.

Sector

Hospitality

Commercial Cookery and Catering

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.