SITHCCC001A Organise and prepare food

Release: 1
SITHCCC001A Organise and prepare food Date this document was generated: 26 May 2012

SITHCCC001A Organise and prepare food

Modification History
Not applicable.

Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to organise and
prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on
general food preparation techniques.
The term organising and preparing food is also referred to as mise en place and includes basic
preparation prior to serving food, which may involve cooking components of a dish but does
not include the actual presentation.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time
of endorsement.

Application of the Unit

This unit applies to hospitality and catering operations where food is prepared and served, and
may include the preparation of food for Asian cuisines.
Those undertaking this role work under supervision and usually as part of a team.

Licensing/Regulatory Information
Refer to Unit Descriptor

Pre-Requisites
This unit must be assessed after the following prerequisite unit:
SITXOHS002A Follow workplace hygiene procedures.

Employability Skills Information

The required outcomes described in this unit of competency contain applicable facets of
employability skills. The Employability Skills Summary of the qualification in which this unit
is packaged will assist in identifying employability skills requirements.

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© Commonwealth of Australia, 2012 Service Skills Australia
SITHCCC001A Organise and prepare food Date this document was generated: 26 May 2012

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the required performance needed to demonstrate achievement of
the element. Where bold italicised text is used, further information is detailed in the required
skills and knowledge and/or the range statement. Assessment of performance is to be
consistent with the evidence guide.

Elements and Performance Criteria

Elements and Performance Criteria

Element Performance Criteria

1 Prepare and use equipment. 1.1 Select equipment of the correct type and size for
the job, and ensure that it is clean, safely assembled
and ready before use.

1.2 Use equipment correctly, safely and hygienically.

2 Assemble and prepare 2.1 Identify ingredients according to standard recipes,

ingredients for menu items. recipe cards or enterprise requirements.

2.2 Assemble ingredients according to the correct

quantity, type and quality required.

2.3 Prepare ingredients in the required form and

timeframe.

3 Prepare dairy, dry goods, 3.1 Prepare food according to correct weight, amount
fruits and vegetables. and number of portions.

3.2 Clean, peel and prepare vegetables and fruit as

required for menu items.

3.3 Prepare dairy products as required for menu items,

ensuring they are correctly handled.

3.4 Measure, sift where appropriate, and use dry goods

as required for menu items.

3.5 Prepare general food items as required for menus.

4 Prepare meat, seafood and 4.1 Prepare and portion meat, seafood and poultry
poultry. accurately, according to size, weight and required
menu items.

4.2 Trim, mince or slice and prepare meat correctly.

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SITHCCC001A Organise and prepare food Date this document was generated: 26 May 2012

4.3 Clean, prepare and fillet fish and seafood correctly.

4.4 Trim and prepare poultry correctly.

4.5 Store meat, seafood and poultry hygienically.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this
unit.

The following skills must be assessed as part of this unit:

logical and time-efficient work flow
knife handling techniques
cutting techniques for foods as required for menu items
hygienic handling of food and equipment according to local, state or territory and national
regulatory requirements
safe work practices according to OHS principles and procedures, particularly with regard to
using knives
waste minimisation techniques and environmental considerations in relation to food
preparation
problem-solving skills to deal with minor problems, such as shortages of ingredients
literacy skills to read recipes, menus, instructions and orders
numeracy skills to calculate portions, and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

uses and characteristics of basic food products and types of menus as required.

Evidence Guide

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SITHCCC001A Organise and prepare food Date this document was generated: 26 May 2012

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

Critical aspects for assessment and Evidence of the following is essential:

evidence required to demonstrate application of hygiene and safety principles
competency and procedures
ability to organise and prepare a wide variety
of general food items within realistic
workplace time constraints.

Context of and specific resources for Assessment must ensure:

assessment demonstration of skills within normal
operating conditions of a fully equipped
commercial kitchen including
industry-current equipment
industry-realistic ratios of kitchen staff to
customers.

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© Commonwealth of Australia, 2012 Service Skills Australia
SITHCCC001A Organise and prepare food Date this document was generated: 26 May 2012

Methods 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 candidate preparing
food
inspection of food items prepared by the
candidate
written or oral questions to assess knowledge
of preparation techniques for various food
types
review of portfolios of evidence and
third-party workplace reports of on-the-job
performance by the candidate.
Holistic assessment with other units relevant
to the industry sector, workplace and job role
is recommended, for example:
SITHCCC002A Present food
SITHCCC007A Prepare sandwiches.

Assessing employability skills Employability skills are integral to effective

performance in the workplace and are
broadly consistent across industry sectors.
How these skills are applied varies between
occupations and qualifications due to the
different work functions and contexts.
Employability skills embedded in this unit
should be assessed holistically with other
relevant units that make up the skill set or
qualification and in the context of the job
role.

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© Commonwealth of Australia, 2012 Service Skills Australia
SITHCCC001A Organise and prepare food Date this document was generated: 26 May 2012

Range Statement
RANGE STATEMENT

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 in
the performance criteria is detailed below.

Equipment may be mechanical or power knives, cleavers and utensils

driven and must include: food processors, blenders and mixers
slicers
grills or salamanders
fryers
large fixed equipment, such as bains marie
and fridges.

Food items to be prepared: must include the use of:

dairy products, including milk, yoghurt,
cheeses and alternatives, e.g. soy products
dry goods, such as flours, sugars, pastas and
rice
standard fruit and vegetables
general food items such as sauces,
condiments and flavourings, garnishes,
coatings and batters
meat, seafood and poultry that may be fresh,
frozen, preserved or pre-prepared

may include the use of:

meat products such as standard cuts,
sausages, hams and salami.

Unit Sector(s)
Hospitality

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SITHCCC001A Organise and prepare food Date this document was generated: 26 May 2012

Competency field
Commercial Cookery and Catering

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