Unit of competency details

SITHCCC001 - Use food preparation equipment (Release 1)


ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Supersedes and is equivalent to SITHCCC101 - Use food preparation equipment• Equivalent •Unit updated to meet the Standards for Training Packages. 02/Mar/2016

Training packages that include this unit

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the Title columnRelease
SIT60316 - Advanced Diploma of Hospitality ManagementAdvanced Diploma of Hospitality Management 
SIT50416 - Diploma of Hospitality ManagementDiploma of Hospitality Management 
SIT40816 - Certificate IV in Asian CookeryCertificate IV in Asian Cookery 
SIT40716 - Certificate IV in PatisserieCertificate IV in Patisserie 
SIT40616 - Certificate IV in Catering OperationsCertificate IV in Catering Operations 
SIT40516 - Certificate IV in Commercial CookeryCertificate IV in Commercial Cookery 
SIT31116 - Certificate III in Asian CookeryCertificate III in Asian Cookery 
SIT31016 - Certificate III in PatisserieCertificate III in Patisserie 
SIT30916 - Certificate III in Catering OperationsCertificate III in Catering Operations 
SIT30816 - Certificate III in Commercial CookeryCertificate III in Commercial Cookery 
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SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 09/Aug/2016 
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Unit Of competency

Modification History

Not applicable.


This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Competency Field

Commercial Cookery and Catering

Unit Sector


Elements and 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.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.



Reading skills to:

  • locate information in lists and standard recipes in order to determine food preparation requirements
  • interpret manufacturer instructions for equipment used in a commercial cookery context.

Numeracy skills to:

  • measure and use familiar quantities of cleaning agents on food preparation equipment
  • work with numerical features of equipment to weigh and measure ingredients.

Learning skills to:

  • locate key information in manufacturer specifications.

Planning and organising skills to:

  • efficiently sequence food preparation tasks.

Technology skills to:

  • use food preparation equipment.

Unit Mapping Information

SITHCCC101 Use food preparation equipment


Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694


Assessment requirements

Modification History

Not applicable.

Performance Evidence

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.

Knowledge Evidence

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
  • jardini re
  • julienne
  • mac doine
  • 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.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace
  • a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
  • commercial grade work benches (1.5 m/person)
  • double sink
  • food processors
  • graters
  • griller
  • refrigeration unit with shelving
  • slicing machine
  • storage facilities
  • small equipment:
  • assorted pots and pans
  • blenders
  • can opener
  • containers for hot and cold food
  • colanders
  • cutting boards
  • food handler gloves
  • knife sharpening equipment:
  • sharpening steels and stones
  • knives:
  • butchers and boning
  • chef
  • filleting
  • palette
  • utility
  • vegetable
  • mandolin
  • mouli
  • planetary mixers
  • scales
  • small utensils:
  • peelers, corers and slicers
  • tongs
  • whisks
  • stainless steel bowls
  • thermometers
  • cleaning materials and equipment:
  • cleaning cloths
  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
  • dustpans and brooms
  • garbage bins and bags
  • hand towel dispenser and hand towels
  • mops and buckets
  • separate hand basin and antiseptic liquid soap dispenser for hand washing
  • sponges, brushes and scourers
  • tea towels
  • organisational specifications:
  • equipment manufacturer instructions
  • mise en place lists and standard recipes
  • organisational food safety plan
  • safety data sheets (SDS) for cleaning agents and chemicals
  • variety of commercial ingredients used in food preparation specified in the performance evidence
  • industry-realistic ratios of kitchen staff to customers.

Assessors must satisfy the Standards for Registered Training Organisations requirements for assessors.


Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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