This unit (SITHCCC020) describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

Unit details

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


SITXFSA001 - Use hygienic practices for food safety

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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, cook and present menu items for a minimum of 48 complete food service periods that cover: breakfast; dinner; lunch; special function; - prepare, cook and present items for at least three of the following different menu styles: à la carte; set menu; table d'hôte; buffet; cyclical; - prepare, cook and serve items from the following food types that meet quality requirements: appetisers and salads; fish and shellfish; hot and cold desserts; meat, poultry and game; pastries, cakes and yeast goods; stocks, sauces and soups; vegetables, fruit, eggs and farinaceous products; - multi-task and integrate technical and other skills to respond to multiple demands simultaneously; - work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements; - respond to special customer requests and dietary requirements, and; - prepare dishes for customers within the typical time constraints of a busy commercial kitchen.Students will also be expected to demonstrate the following knowledge: - basic principles and methods of cookery; - culinary terms commonly used in the industry and organisation; - characteristics of foods from all main food categories served in the organisation; - features of standard recipes; - organisational procedures for: planning, preparing and storing food; workplace safety and hygiene; end of shift; - essential principles and practices related to: planning and organising work; food safety and hygiene; kitchen safety and cleanliness; - varying requirements of different food service periods and menu types, and; - safe operational practices using essential functions and features of commercial kitchen 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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