Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC001B Mapping and Delivery Guide
Organise and prepare food
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC001B - Organise and prepare food |
---|---|---|---|
Description | This unit describes the performance outcomes, skills and knowledge required to organise and prepare a variety of foods within the kitchen of a hospitality or catering operation. It requires the ability to use general food preparation techniques, contribute to the organisation's profitability through effective resource use and to minimise negative environmental impacts by reusing resources, recycling and using safe methods for disposing of kitchen waste.The term 'organising and preparing food' is also referred to as 'mise en place' and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation.This unit underpins effective performance in commercial cookery.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering operations where food is prepared and served and may include the preparation of any food type, ingredients, style or cuisine inclusive of Asian cuisine and patisserie products.This unit describes a key function for cooks and chefs working at any level. Their role may be operational, supervisory or managerial. Job roles include breakfast cook, short order cook, fast food cook, cook, chef, chef de partie, sous chef, executive chef, caterer, patissier and chef patissier. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXOHS002A Follow workplace hygiene procedures. | ||
Competency Field | Commercial Cookery and Catering |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Select, prepare and use equipment. |
| |||||||
Element: Assemble ingredients for menu items. |
| |||||||
Element: Prepare food items |
| |||||||
Element: Portion food ingredients. |
| |||||||
Element: Contribute to profitability. |
| |||||||
Element: Reduce food preparation costs and negative environmental impacts. |
|