Assessment Requirements for SITHCCC001 Use food preparation equipment

Release: 1

Assessment Requirements for SITHCCC001 Use food preparation equipment

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

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.

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.

Links

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