SITHCCC023 - Use food preparation equipment
Nominal hours
Location
Industry
Prerequisites
(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 safely use commercial kitchen equipment to prepare a range of different food types.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.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 units 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:
• safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:
- blender
- deep-fryer
- food processor
- grater
- cryovac machine
- knife sharpening equipment:
- sharpening steels and stones
- knives:
- chef’s knife
- filleting knife
- palette knife
- utility knife
- vegetable knife
- mandolin slicer
- measures
- microwave
- mouli
- oven
- peeler, corer or slicer
- planetary mixer
- salamander
- scales
- slicing machine
- stove top
- thermometer
- water bath (not bain marie)
- whisk
• make basic and precision cuts on fruit and vegetables using each of the types of cuts listed in the knowledge evidence at least once
• complete food preparation tasks within commercial time constraints.
Students will also be expected to demonstrate the following knowledge:
• 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 for the fixed and hand-held commercial equipment listed in the performance evidence
• food safety practices for handling different food types
• cleaning practices and agents suitable to range of equipment in use
• basic and 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 in the performance evidence.
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.
As part of a course
This unit is studied as part of the following course(s):