SITHCCC027 - Prepare dishes using basic methods of cookery

Unit code:SITHCCC027Study level:TAFE

Nominal hours

Location

Footscray Nicholson
Industry

Prerequisites

SITXFSA005 - Use hygienic practices for food safety
(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 use a range of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include 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 work with very little independence and under close supervision and guidance of more senior chefs. 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:
• use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes):

baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
sous vide
steaming
stewing
• complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when - preparing the above six dishes (at least once across preparation of the above six dishes):
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
• use food safety practices for handling and storing food
• prepare, plate and present two portions each of the six finished dishes above:
within commercial time constraints and deadlines
demonstrating portion control procedures
responding to at least one special customer request.

Students will also be expected to demonstrate the following knowledge:
• characteristics of the major food types listed in the Performance Evidence
• effects of cookery methods on the major food types listed in the Performance Evidence
• desired outcome when applying cookery methods listed in the Performance Evidence to the major food types listed in the Performance Evidence
• meaning and role of mise en place in the process of preparing, cooking and presenting food
• essential culinary terms relating to the cookery methods described in the Performance Evidence
• contents of date codes and rotation labels for stock
• safe operational practices using essential functions and features of equipment used in the above cookery methods.

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.