This unit (SITHCCC021) describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.

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: - apply specialised cookery methods to prepare six different dishes that make use of specialised food items and specialised preparation techniques; - use appropriate specialised methods when preparing selected dishes above, and; - prepare above specialised items for customers: within commercial time constraints and deadlines; reflecting required quantities to be produced; following procedures for portion control and food safety practices when handling and storing one or more specialised food items; responding to special customer requests and dietary requirements.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for ingredients used in the relevant specialised area; - contents of stock date codes and rotation labels; - characteristics of relevant specialised items; - food safety practices for handling and storing one or more specialised food items; - main types and culinary characteristics of specialised food items used in contemporary cooking; - main types of preparation and cookery methods for the relevant specialised items; - mise en place requirements for specialised food items; - appropriate environmental conditions for storing products, and; - safe operational practices using essential functions and features of equipment used to produce specialised dishes.

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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