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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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 six different simple dishes selecting one from each of the following categories of simple fresh and cooked dishes: baked/roasted; deep-fried items; pasta and noodles; poached eggs; salads; sandwiches; - use each of the following applications at least once when preparing above simple dishes: cleaning, peeling and slicing raw food; batters; coatings; garnishes; marinades; - use at least six different cookery methods from the following list when preparing above simple dishes: baking; boiling; braising; deep and shallow frying; grilling; poaching; pressure cooking; steaming; - handle and prepare pre-prepared items requiring: reconstituting; thawing; re-thermalising, and; - prepare each of the above simple dishes.Students will also be expected to demonstrate the following knowledge: - characteristics of the simple dishes described in the performance evidence; - basic cookery methods for simple dishes described in the performance evidence; - methods for 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, and; - safe operational practices using essential functions and features of equipment used to prepare simple dishes.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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