This unit applies to those working in hospitality and catering enterprises where specialised food items are prepared and served, such as restaurants, hotels and other catering operations. The role is usually undertaken by cooks and chefs with advanced cookery skills in senior or supervisory positions.

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

Select specialised food items.

1.1

Source suitable suppliers of specialised food items as required.

1.2

Select suppliers according to range, quality, price and enterprise requirements.

1.3

Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.

1.4

Purchase specialised food items according to quality currently presented.

1.5

Minimise wastage through appropriate purchase and storage, taking into account any special requirements.

2

Plan menus or promotional strategies.

2.1

Plan specialised menus or menu items to meet enterprise and customer requirements and achieve an appropriate balance or integration with other items.

2.2

Develop menus or promotional material to incorporate or focus on specialised food items.

2.3

Price menu items to achieve satisfactory profit levels and to satisfy enterprise requirements.

2.4

Take seasonal availability into account when developing menus or promotional strategies.

2.5

Create new menu items or dishes using specialised foods and taking into consideration characteristics of varieties of food items, eating characteristics and taste.

3

Prepare and present dishes using specialised food items.

3.1

Prepare specialised items according to suitable recipes and appropriate techniques, ensuring appropriate flavour combinations, eating characteristics and taste.

3.2

Cook specialised items in a variety of styles appropriate to the food item and as required by the menu, enterprise, customer preferences and relevant cultural norms.

3.3

Present food items appropriately to maximise appeal, taking into account particular food characteristics.

3.4

Preserve foods where appropriate, using suitable techniques.

4

Implement hygienic and safe practices.

4.1

Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in the preparation of specialised food items.

4.2

Store specialised food items hygienically and according to food safety requirements.

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 or specialised preparation and cooking techniques

safe work practices, particularly in relation to using advanced or specialist cooking and preparation techniques

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

literacy skills to research specialised food items

numeracy skills to calculate effective cost price and quantities of commodities and other ingredients for specialised food items.

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

effects of methods of preparation and cooking on the flavour and appearance of specialised food items

culinary terms used to describe specialised food items and equipment

history and significance of specialised food items

principles and practices of hygiene

purchasing and storage of specialist food items.

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:

preparation of a range of specialised menu items of the same or varying categories of food, depending on the enterprise or context

preparation of a range of specialised food items to enterprise standards within typical workplace time constraints

selection of cookery methods appropriate to the product, and taking into consideration any dietary, historical and cultural issues

food safety in relation to preparation, cooking and storage of specialised food items.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a suitably equipped food preparation area, as defined in the Assessment Guidelines

access to specialised equipment suited to the food item in question

use of a variety of specialised food items

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 specialised food items

case studies to assess ability to suggest and prepare specialised food items in response to particular needs

sampling of food items prepared by the candidate

written or oral questions to test knowledge of specialised food items

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:

SITHCCC024B Select, prepare and serve specialised cuisines

SITHCCC029A Prepare foods according to dietary and cultural needs

SITHCCC035A Develop menus to meet special 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.

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.

Specialised food items may include:

meats, poultry and game other than lamb, beef, pork and chicken

offal and specialist meat products

unusual fish, shellfish and other foods from salt or fresh water

aromatics, flavourings, spices and herbs

seeds and nuts

fungi

preserves, condiments and accompaniments

commodities from ethnic cuisines and cultural traditions such as Mexican, Asian and Middle Eastern

fruits, vegetables, flowers and salad items

aquatic plants, such as seaweeds

specialist cheeses and dairy products

bush foods and native Australian ingredients

specialist cakes, pastries, breads, desserts, preserves and sweets.

Promotional strategies may include:

menus

specials lists

blackboards

flyers and pamphlets

media releases

internet.

Specialised preparation and cooking may include:

marinating and coating

tenderising

hanging of meat, poultry and game

preserving, including drying, salting, pickling, and hot and cold smoking

techniques such as cooking on salt, and using special ovens and cooking utensils

earth oven cooking.

Preventative measures may include:

identifying and discarding poisonous or non-edible parts of food items

safe handling of food items with potential for injury, such as spines and thorns

using particular cooking techniques to maximise quality and appeal

safe and hygienic operation of food preparation equipment.

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.