Unit of competency details

SITHCCC011 - Use cookery skills effectively (Release 1)


Usage recommendation:
Is superseded by SITHCCC034 - Work effectively in a commercial kitchenNon-equivalent. Title changed. Addition of prerequisite. Removal of range of conditions. Changes to PE, KE and AC. 09/Jun/2022
Supersedes and is equivalent to SITHCCC207 - Use cookery skills effectively• Equivalent •Unit updated to meet the Standards for Training Packages. 02/Mar/2016

ReleaseRelease date
1 1 (this release) 03/Mar/2016


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 use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, 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.

This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.

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. Organise and prepare for food service or production.

1.1.Calculate ingredient quantities according to recipes and specifications.

1.2.Prepare a job checklist for food preparation and service that is clear, complete and appropriate to situation.

1.3.Follow instructions about menu requirements and job roles.

1.4.Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

1.5.Complete food organisation and preparation  according to different food production and service requirements.

2. Cook menu items for food service or production.

2.1.Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2.Cook menu items according to menu type and service style, using appropriate cookery methods.

2.3.Work cooperatively as part of a kitchen team.

2.4.Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.5.Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1.Complete end of shift procedures  according to organisational practices.

3.2.Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.

3.3.Participate in post-shift debrief or handover.

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 production instructions, task sheets in work schedules, and standard recipes.

Writing skills to:

  • write a list of tasks to be completed as part of the food production process.

Numeracy skills to:

  • measure familiar quantities of ingredients using simple measuring instruments.

Problem-solving skills to:

  • respond to problems in the preparation and cooking process.

Learning skills to:

  • identify organisational requirements that apply to own and workplace safety, productivity and hygiene procedures.

Teamwork skills to:

  • work cooperatively with others to support timely and quality food service
  • work safely in the kitchen, supporting a safe environment for self and others.

Self-management skills to:

  • respond to multiple demands simultaneously to support live service and production period
  • deal with pressure of work and kitchen conditions.

Technology skills to:

  • use a range of commercial kitchen equipment when preparing different menu types based on standard recipes.

Range of Conditions

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food organisation and preparation  must include:

  • cleaning and preparing vegetables and other ingredients
  • preparing and portioning food types, ingredients and dishes
  • selecting and using service-ware and equipment.

End of shift procedures  must include:

  • cleaning procedures
  • post-shift debrief or handover
  • preparing work area for the next food service or production period
  • restocking
  • storing food items
  • updating stock inventory.

Unit Mapping Information

SITHCCC207 Use cookery skills effectively


Companion Volume implementation guides are found in VETNet - https://vetnet.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 and serve menu items to industry and organisational quality standards for a minimum of twelve complete service periods (shifts) that cover a combination of:
  • breakfast
  • dinner
  • lunch
  • special function
  • multi-task and integrate technical and other skills to respond to multiple demands simultaneously
  • respond to special customer requests
  • perform designated kitchen roles as part of a team to achieve production requirements during the above service periods
  • work professionally undertaking tasks according to team responsibilities and organisational requirements
  • prepare dishes appropriate to each of the above service periods within the typical workplace time constraints of a busy commercial kitchen.

Knowledge Evidence

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

  • culinary terms commonly used in the industry and organisation
  • characteristics of different foods from all main food categories prepared in the organisation
  • features and interpretation of standard recipes
  • basic principles and methods of cookery
  • established roles and responsibilities in food preparation and production processes
  • organisational procedures for:
  • planning, preparing and storing food
  • end of shift
  • workplace safety and hygiene
  • essential principles and practices related to:
  • food safety and hygiene
  • kitchen safety and cleanliness
  • safe operational practices using essential functions and features of equipment in use.

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:
  • bain marie
  • commercial:
  • blenders and food mills
  • food processor
  • planetary mixers
  • commercial grade work benches (1.5 m/person)
  • commercial ovens with trays (one per two persons)
  • commercial refrigeration facilities:
  • cool room
  • freezer
  • fridge
  • deep-fryer
  • designated storage areas for dry goods and perishables
  • double sink
  • gas, electric or induction stove tops (two burners per person)
  • hot plate or griddle
  • microwave
  • lifting and transporting equipment
  • recording systems
  • salamander or other form of griller (one per four persons)
  • storage facilities:
  • shelving
  • trays
  • slicing machine
  • steamers
  • small equipment:
  • baking sheets and trays
  • beaters
  • containers for hot and cold food
  • cutting boards
  • food handler gloves
  • graters
  • juicers
  • knife sharpening equipment
  • sharpening steels and stones
  • knives and cleavers:
  • bread knives
  • butcher and boning knives
  • chef knives
  • carving knives
  • large serrated cake knives
  • palette knives
  • filleting knives
  • utility knives
  • measurers:
  • metric calibrated measuring jugs
  • measuring spoons
  • portion control scoops
  • meat mallet
  • moulds and forms
  • mouli
  • oven mitts
  • pans and pots for small and large production:
  • stainless steel, cast iron, iron and non-stick fry pans
  • stainless stock pots
  • piping bags and attachments
  • poachers
  • scoops, skimmers and spiders
  • service-ware:
  • platters, dishes and bowls
  • cutlery and serving utensils
  • small utensils:
  • flour and drum sieves
  • peelers, corers and slicers
  • strainers and chinois
  • scrapers
  • spatulas
  • pastry brush
  • tongs and serving utensils
  • whisks:
  • fine stainless steel wire
  • coarse stainless steel wire
  • salad spinner
  • scales
  • sets of stainless steel bowls
  • steamers
  • spoons:
  • large plain and slotted metal spoons
  • ladles in a variety of sizes
  • serving spoons
  • wooden spoons
  • temperature probes
  • 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
  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
  • mise en place lists, menus, standard recipes, and recipes for special dietary requirements
  • ordering and docketing paperwork
  • guidelines relating to food disposal, storage and presentation requirements
  • food safety plan
  • safety data sheets (SDS) for cleaning agents and chemicals
  • diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
  • industry-realistic ratios of kitchen staff to customers; these can be:
  • staff and customers in an industry workplace during the assessment process; or
  • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


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