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.

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: - 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.Students will also be expected to demonstrate the following knowledge: - culinary terms commonly used in the industry and organisation; - characteristics of different foods from all main food categories prepared in the organisation; - features and interpretation of standard recipes; - basic principles and methods of cookery; - established roles and responsibilities in food preparation and production processes; - organisational procedures for: planning, preparing and storing food; end of shift, and; workplace safety and hygiene; - essential principles and practices related to: food safety and hygiene; kitchen safety and cleanliness, and; - safe operational practices using essential functions and features of equipment in use.

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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