SITHCCC001 - Use food preparation equipment

    Unit code: SITHCCC001 | Study level: TAFE
    Footscray Nicholson
    Footscray Park
    SITXFSA001 - 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 safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. 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 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 food using each of the following fixed and hand-held commercial equipment: blenders; food processors; graters; sharpening steels and stones; butcher and boning; filleting; palette; mandolin slicers; measures; mouli; peelers, corers or slicers; planetary mixers; scales; thermometers; whisks: fine and coarse stainless steel wire;
    • use food preparation equipment to prepare each of the following food types: fruit and vegetables; batters; coatings; condiments and flavourings; garnishes; oils; sauces and marinades; meat; poultry; seafood;
    • make precision cuts on fruit and vegetables, and;
    • complete food preparation tasks within commercial time constraints.

    Required reading

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

    As part of a course

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

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