SITHCCC024 - Prepare and present simple dishes

Unit code:SITHCCC024Study level:TAFE

Nominal hours

Location

Footscray Park

Prerequisites

SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods.
The unit applies to operational personnel in kitchens and catering facilities who require some cooking and food preparation skills, but who are not qualified cooks. It may apply to a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias or to organisations where catering forms only a small part of the business operation. Dishes prepared are simple in nature, and may include fast food, takeaway food and items that have been prepared off site and need re-thermalising.It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each unit's learning outcomes & performance criteria requirements, including the setting of work-based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

prepare seven different simple dishes selecting one from each of the following categories:

baked items
deep-fried items
pasta or noodles
poached eggs
roasted items
salads
sandwiches

use each of the following applications at least once when preparing the above seven dishes (at least once across the preparation of the seven dishes):

cleaning, peeling and slicing raw food
batters
coatings
dressings
garnishes
marinades

use at least six different cookery methods from the following list when preparing the above simple dishes:

baking
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
steaming
stewing

handle and prepare pre-prepared items requiring:

reconstituting
thawing
re-thermalising

prepare, plate and present each of the above simple dishes:

within commercial time constraints and deadlines
following procedures for portion control and food safety practices when handling, storing, preparing and serving different food types
responding to at least one special customer request

present simple prepared and pre-prepared food in line with organisational display and food safety requirements.

Students will also be expected to demonstrate the following knowledge:

characteristics of the categories of simple dishes described in the Performance Evidence
processes for cookery methods described in the Performance Evidence
methods of presenting types of food described in the Performance Evidence
food safety practices for preparing and storing ingredients and simple dishes:

appropriate environmental conditions to ensure food safety
correct processes for re-heating pre-prepared foods
appropriate methods to optimise shelf life

safe operational practices using essential functions and features of equipment used to prepare simple dishes.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.