This unit (SITHCCC005) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

Contact VU Polytechnic


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: - follow standard recipes for dishes that demonstrate use of each of the following major food types: dairy products; dry goods; frozen goods; fruit; meat; poultry; seafood; vegetables; - demonstrate food safety practices for handling and storing each of the major food types; - use each of the following cookery methods and complete mise en place activities when preparing the above dishes: baking; blanching; boiling; braising; deep-frying; grilling; poaching; roasting; shallow frying (pan-fry, sauté or stir-fry); steaming; stewing; microwaving, and; - prepare the above dishes for at least six different customers.Students will also be expected to demonstrate the following knowledge: - major food types and their characteristics: dairy products; dry goods; frozen goods; fruit; general food items: batters; coatings; condiments and flavourings; garnishes; oils; sauces; meat; poultry; seafood; vegetables; - how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence; - meaning and role of mise en place in the process of preparing, cooking and presenting food; - essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence; - contents of stock date codes and rotation labels, and; - safe operational practices using essential functions and features of equipment used in the above cookery methods.

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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