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Assessment Requirements For SITHCCC005 Prepare Dishes Using Basic Methods of Cookery

005

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85 views6 pages

Assessment Requirements For SITHCCC005 Prepare Dishes Using Basic Methods of Cookery

005

Uploaded by

cowboy1966
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Assessment Requirements for

SITHCCC005 Prepare dishes using basic


methods of cookery

Release: 1
Assessment Requirements for SIT HCCC005 Prepare dishes using basic methods of cookery Date this document was generated: 15 October
2021

Assessment Requirements for SITHCCC005 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:
 follow standard recipes for dishes that demonstrate use of each of the following major
food types:
 dairy products
 dry goods
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
 demonstrate food safety practices for handling and storing each of the major food types
 use each of the following cookery methods and complete mise en place activities when
preparing the above dishes:
 baking
 blanching
 boiling
 braising
 deep-frying
 grilling
 poaching
 roasting
 shallow frying (pan-fry, sauté or stir-fry)
 steaming
 stewing
 microwaving
 prepare the above dishes for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 demonstrating portion control procedures

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© Commonwealth of Australia, 2021 SkillsIQ
Assessment Requirements for SIT HCCC005 Prepare dishes using basic methods of cookery Date this document was generated: 15 October
2021

 responding to special customer requests and dietary requirements.

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 major food types and their characteristics:
 dairy products
 dry goods
 frozen goods
 fruit
 general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces
 meat
 poultry
 seafood
 vegetables
 how the major food types are used in different dishes and the effects on them of the
different cookery methods listed in the performance evidence
 meaning and role of mise en place in the process of preparing, cooking and presenting
food
 essential culinary terms in, and key principles and practices of, the cookery methods
described in the performance evidence
 contents of stock date codes and rotation labels
 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
 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)

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© Commonwealth of Australia, 2021 SkillsIQ
Assessment Requirements for SIT HCCC005 Prepare dishes using basic methods of cookery Date this document was generated: 15 October
2021

 commercial ovens and trays (one per two persons)


 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 commercial:
 blenders and food mills
 planetary mixers
 deep-fryer
 hot plate or griddle
 lifting and transporting equipment
 microwave
 salamander or other form of griller (one per four persons)
 small equipment:
 baking sheets and trays
 colander
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 juicers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 bread knives
 carving knives
 filleting knives
 palette knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 mortar and pestle
 mouli
 oven mitts
 pots and pans
 service-ware:

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© Commonwealth of Australia, 2021 SkillsIQ
Assessment Requirements for SIT HCCC005 Prepare dishes using basic methods of cookery Date this document was generated: 15 October
2021

 platters, dishes, and bowls


 cutlery and serving utensils
 salad spinner
 scoops, skimmers and spiders
 scales
 slicing machine
 stainless steel bowls
 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
 steamers
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 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
 mise en place lists, menus and standard recipes
 ordering and docketing paperwork

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© Commonwealth of Australia, 2021 SkillsIQ
Assessment Requirements for SIT HCCC005 Prepare dishes using basic methods of cookery Date this document was generated: 15 October
2021

 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
 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.

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

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© Commonwealth of Australia, 2021 SkillsIQ

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