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Evidence Guide: SITHCCC001 - Use food preparation equipment

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHCCC001 - Use food preparation equipment

What evidence can you provide to prove your understanding of each of the following citeria?

ELEMENTS

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select food preparation equipment.

  1. Confirm food preparation requirements from recipes, lists and other workplace information.
Confirm food preparation requirements from recipes, lists and other workplace information.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select knives and other routine and specialised equipment suited to the food preparation task.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment to prepare food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble and use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food items using suitable knives to make precision cuts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and maintain food preparation equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain equipment cleanliness using appropriate cleaning agents.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use energy, water and other resources efficiently to reduce negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select food preparation equipment.

  1. Confirm food preparation requirements from recipes, lists and other workplace information.
  2. Identify and select knives and other routine and specialised equipment suited to the food preparation task.
  3. Confirm cleanliness of equipment before use.
Confirm food preparation requirements from recipes, lists and other workplace information.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select knives and other routine and specialised equipment suited to the food preparation task.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment to prepare food.

  1. Assemble and use equipment safely and hygienically according to manufacturer instructions.
  2. Prepare food items using suitable knives to make precision cuts.
Assemble and use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food items using suitable knives to make precision cuts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and maintain food preparation equipment.

  1. Maintain equipment cleanliness using appropriate cleaning agents.
  2. Use energy, water and other resources efficiently to reduce negative environmental impacts.
  3. Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
  4. Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.
Maintain equipment cleanliness using appropriate cleaning agents.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use energy, water and other resources efficiently to reduce negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select food preparation equipment.

1.1 Confirm food preparation requirements from recipes, lists and other workplace information.

1.2.Identify and select knives and other routine and specialised equipment suited to the food preparation task.

1.3.Confirm cleanliness of equipment before use.

2. Use equipment to prepare food.

2.1.Assemble and use equipment safely and hygienically according to manufacturer instructions.

2.2.Prepare food items using suitable knives to make precision cuts.

3. Clean and maintain food preparation equipment.

3.1.Maintain equipment cleanliness using appropriate cleaning agents.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.

3.4.Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select food preparation equipment.

1.1 Confirm food preparation requirements from recipes, lists and other workplace information.

1.2.Identify and select knives and other routine and specialised equipment suited to the food preparation task.

1.3.Confirm cleanliness of equipment before use.

2. Use equipment to prepare food.

2.1.Assemble and use equipment safely and hygienically according to manufacturer instructions.

2.2.Prepare food items using suitable knives to make precision cuts.

3. Clean and maintain food preparation equipment.

3.1.Maintain equipment cleanliness using appropriate cleaning agents.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.

3.4.Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:

blenders

food processors

graters

knife sharpening equipment:

sharpening steels and stones

knives:

butcher and boning

filleting

palette

mandolin slicers

measures

mouli

peelers, corers or slicers

planetary mixers

scales

thermometers

whisks: fine and coarse stainless steel wire

use food preparation equipment to prepare each of the following food types:

fruit and vegetables

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces and marinades

meat

poultry

seafood

make precision cuts on fruit and vegetables

complete food preparation tasks within commercial time constraints.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

meaning and role of mise en place in the process of preparing, cooking and presenting food

essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:

commercial:

blenders

food processors

graters

mixers

knife sharpening equipment

sharpening steels and stones

knives:

butcher and boning

chef

filleting

palette

utility

vegetable

measures

peelers, corers, and slicers

scales

thermometers

whisks

food safety practices for handling different food types

cleaning practices and agents suitable to range of equipment in use

precision cuts used in a commercial kitchen:

brunoise

chiffonnade

concasse

jardinière

julienne

macédoine

mirepoix

paysanne

safe operational practices using essential functions and features of equipment used to prepare:

dairy products

dry goods

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces and marinades

meat

poultry

seafood

vegetables

safe operational practices for maintenance and minor adjustments of equipment:

adjusting blades

oiling machines.