SITHCCC027 - Prepare dishes using basic methods of cookery

    Unit code: SITHCCC027 | Study level: TAFE
    Footscray Nicholson
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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.


    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.

    Required reading

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

    As part of a course

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

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