SITHCCC024 - Prepare and present simple dishes
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.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University (VU) and/or via the VU e-learning system.
As part of a course
This unit is studied as part of the following course(s):