Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery

Release: 1

Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery

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:

use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes):

baking

blanching

boiling

braising

deep-frying

grilling

poaching

roasting

shallow frying

sous vide

steaming

stewing

complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes (at least once across preparation of the above six dishes):

dairy products

dry goods

frozen goods

fruit

meat

poultry

seafood

vegetables

use food safety practices for handling and storing food

prepare, plate and present two portions each of the six finished dishes above:

within commercial time constraints and deadlines

demonstrating portion control procedures

responding to at least one special customer request.

Knowledge Evidence

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

characteristics of the major food types listed in the Performance Evidence

effects of cookery methods on the major food types listed in the Performance Evidence

desired outcome when applying cookery methods listed in the Performance Evidence to the major food types listed in the Performance Evidence

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

essential culinary terms relating to the cookery methods described in the Performance Evidence

contents of date codes and rotation labels for stock

safe operational practices using essential functions and features of equipment used in the above cookery methods.

Assessment Conditions

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

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m per person)

commercial oven and trays (one per two persons)

commercial refrigeration facilities:

cool room or fridge

freezer

commercial:

blender

planetary mixer

deep-fryer

designated storage areas for dry goods and perishables

sink

gas, electric or induction stove top (two burners per person)

hot plate or griddle

cryovac machine

salamander (one per eight persons)

flat or char grill (one per eight persons)

water bath

small equipment:

baking sheets and trays

colander

containers for hot and cold food

cutting boards

grater

knife sharpening equipment:

sharpening steel

sharpening stone

knives:

bread knife

chef’s knife

filleting knife

palette knife

paring knife

utility knife

measures:

measuring jugs

measuring spoons

portion control scoops

mortar and pestle

mouli

pots and pans

service-ware:

crockery

cutlery and serving utensils

scoops, skimmers and spiders

scales

stainless steel bowls

small utensils:

sieve

pastry brush

peelers, corers and slicers

strainers and chinois

scraper

spatula

tongs and serving utensils

whisk

steamer

spoons and ladles

temperature probe

thermometer

food safe gloves

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 soap for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

mise en place lists and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

temperature recording charts

work flow schedules

cleaning schedules

diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the Performance Evidence.

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

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or

hold a trade certificate as a cook or chef or equivalent; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

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