SITHCCC011 - Use cookery skills effectively

Unit code: SITHCCC011 | Study level: TAFE
N/A
Footscray Nicholson
Industry
Online
SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.

Assessment

For Melbourne campuses

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:

  • safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of twelve complete service periods (shifts) that cover a combination of: breakfast; dinner; lunch, and; special function;
  • multi-task and integrate technical and other skills to respond to multiple demands simultaneously;
  • respond to special customer requests;
  • perform designated kitchen roles as part of a team to achieve production requirements during the above service periods;
  • work professionally undertaking tasks according to team responsibilities and organisational requirements;
  • prepare dishes appropriate to each of the above service periods within the typical workplace time constraints of a busy commercial kitchen.

Required reading

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

As part of a course

This unit is studied as part of the following course(s):

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