Unit of competency details

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New unit.

Covers content included in SITHCCC001B Organise and prepare food, SITHCCC002A Present food and SITHCCC031A Operate a fast food outlet.

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Prepare for service.

1.1 Review menu or product list to determine preparation requirements for simple dishes .

1.2 Check quantities and quality of food items and restock where necessary.

1.3 Complete food preparation  prior to service.

2. Prepare food.

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

2.2 Use appropriate cookery methods for dishes.

2.3 Re-heat pre-prepared foods at correct temperature for required length of time.

2.4 Prepare dishes with appropriate speed and timing.

2.5 Use portion control to maximise profitability and minimise waste.

3. Present and store food.

3.1 Present food according to organisational guidelines.

3.2 Display and store food in appropriate environmental conditions .

This section describes the skills and knowledge required for this unit.

Required skills 

• communication skills to:

• interact with customers in a polite and friendly manner
• provide clear and accurate information

• literacy skills to:

• interpret instructions, menus and recipes
• write orders

• numeracy skills to:

• weigh and measure ingredients
• determine cooking times and temperatures

• planning and organising skills to efficiently sequence the stages of food preparation
• problem-solving skills to adjust preparation and cooking to meet work requirements
• self-management skills to manage own speed and timing
• technology skills to use food preparation and cooking equipment.

Required knowledge 

• characteristics of a range of simple dishes
• basic cookery methods for simple dishes, including:

• boiling
• barbecuing
• frying:

• deep
• shallow

• grilling
• microwaving
• reheating
• roasting

• presentation methods for different types of food
• equipment used to produce simple dishes:

• essential features and functions
• safe operational practices

• storage of ingredients and simple dishes:

• correct environmental conditions to ensure food safety
• appropriate methods to optimise shelf life.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of the ability to:

• prepare a variety of simple dishes within commercial time constraints to meet multiple and diverse customer requests
• integrate knowledge of:

preparation methods for simple dishes

• essential features and functions of food preparation equipment
• food safety practices.

Context of and specific resources for assessment 

Assessment must ensure use of:

an operational food preparation area with the fixtures, large and small equipment defined in the Assessment Guidelines; this can be a:

• real industry workplace
• simulated industry environment such as a training kitchen servicing customers

• industry-realistic ratios of staff to customers
• food preparation lists and standard recipes
• a variety of commercial ingredients.

Method 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 individual preparing and serving simple dishes
• evaluation of the taste of food produced by the individual
• written or oral questioning to assess knowledge of the product characteristics of a range of simple dishes, equipment, cookery methods and
• appropriate environmental storage conditions
• review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment 

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

• SITHCCC101 Use food preparation equipment
• SITHCCC206 Rethermalise chilled and frozen foods.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Simple dishes  may include:

• dishes prepared off-site and re-thermalised
• dishes containing a small number of ingredients
• dishes that require singular or limited cooking and preparation techniques:

• finger food
• fish and chips
• fried chicken
• hamburgers
• hot dogs
• kebabs
• noodles
• pasta
• pies
• pizza
• pre-prepared soups
• salads
• sandwiches.

Food preparation  may include:

• displaying food items
• handling pre-prepared items:

• reconstituting
• thawing
• rethermalising

• making:

• batters
• coatings
• garnishes
• salads
• sandwiches

• preparing raw food:

• cleaning
• peeling
• slicing.

Equipment  may include:

• bains marie
• blenders
• cooking ranges:

• electric
• gas
• induction

• crockery
• cutlery
• food processors and mixers
• knives and knife sharpening equipment
• fryers
• grills and griddles
• microwaves
• ovens
• pans
• salamanders
• scales
• slicers
• steamers
• thermometers
• utensils.

Environmental conditions  relates to appropriate:

• atmosphere
• humidity
• light
• packaging
• temperature
• use of containers
• ventilation.