Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC028A Mapping and Delivery Guide
Prepare, cook and serve food for menus

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC028A - Prepare, cook and serve food for menus
Description This unit describes the performance outcomes, skills and knowledge required to organise, produce and serve food for menus. It incorporates all aspects of organising, preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen.Contexts for this unit may vary depending on the nature of the enterprise. For example, menus may be classical, contemporary or ethnic and service may be formal or informal.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.
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 units:SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITHCCC003B Receive and store kitchen suppliesSITHCCC004B Clean and maintain kitchen premisesSITHCCC005A Use basic methods of cookerySITHCCC006A Prepare appetisers and saladsSITHCCC008A Prepare stocks, sauces and soupsSITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishesSITHCCC010A Select, prepare and cook poultrySITHCCC011A Select, prepare and cook seafoodSITHCCC012A Select, prepare and cook meatSITHCCC013A Prepare hot and cold dessertsSITHCCC014A Prepare pastries, cakes and yeast goodsSITHCCC016A Develop cost-effective menusSITXFSA001A Implement food safety 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: Coordinate, organise and prepare for food service.
  • Determine and calculate commodity quantities for a menu and determine requirements for quality and style according to recipes and specifications.
  • Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.
  • Liaise with other team members about menu requirements and job roles.
  • Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
  • Organise and prepare food items in correct quantities and according to requirements for different food service periods.
  • Store food items appropriately in readiness for service.
       
Element: Cook and serve menu items for food service.
  • Identify and use appropriate commercial equipment to produce menu items.
  • Cook and serve menu items according to menu type and service style, using appropriate cookery methods.
  • Adjust menu items and ingredients to meet special requests or dietary requirements of customers.
  • Cook and serve menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
  • Work cooperatively as part of a kitchen team and delegate tasks appropriately.
  • Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
       
Element: Coordinate and complete end of service requirements.
  • Coordinate end of service procedures according to enterprise practices and regulatory requirements.
  • Store food items appropriately to minimise food spoilage, contamination and wastage.
  • Participate in post-service debrief.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 48 complete food service periods in order to address each of the required menu styles, food service periods and menu items and to ensure integration of skills and consistency of performance in different circumstances

ability to prepare, cook and serve a variety of menu items to meet customer expectations of quality using appropriate cookery methods, food items and menu styles

safe food hygiene and work practices

ability to multi-task and respond to multiple demands and requests simultaneously

ability to work as part of a team and coordinate team activities in a positive and courteous manner

preparation of dishes for customers within the typical time constraints of a busy commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

use of a wide range of suitable ingredients for preparing, cooking and serving food items for a menu

demonstration of skills within normal operating conditions of a fully equipped commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

industry-realistic ratios of kitchen staff to customers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

training record book used as part of apprenticeship arrangements

direct observation of the candidate preparing and cooking food items in a commercial kitchen

sampling of menu items prepared by the candidate

evaluation of customer feedback about menu items and speed and timing of service

written or oral questions to test knowledge about commodities, cookery techniques, equipment and food hygiene

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

integration and application of kitchen skills, including mise en place, basic methods of cookery and food presentation techniques

portion control and waste minimisation

planning and organising work in the kitchen environment, including prioritising, sequencing and monitoring tasks and processes

team coordination in relation to task allocation

safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

problem-solving skills to deal with problems such as shortages of food items, over or undercooked food, difficult customer requirements, pressure of work and kitchen conditions

literacy skills to read menus, recipes, task sheets and orders

numeracy skills to calculate portions, and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

characteristics of different foods from all main food categories and appropriate cookery methods

standard recipes for variety of dishes or menu items

principles and practices related to food safety

use of correct culinary terminology in kitchen communication.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Organising and preparing food items (mise en place) includes as required:

cleaning and preparing vegetables and other commodities

preparing and portioning meat, poultry and seafood

preparing stocks, sauces and dressings

preparing garnishes

cooking soups and other precooked items

preparing or cooking desserts

selecting and using serviceware and equipment.

Food items to be prepared, cooked and served must include:

appetisers and salads

stocks, sauces and soups

vegetables, eggs and farinaceous products

poultry and game

fish and shellfish

meat

hot and cold desserts

pastries, cakes and yeast goods.

Food must be prepared, cooked and served for all of the following food service periods:

breakfast

lunch

dinner

special function.

Appropriate commercial equipment may include:

electric, gas or induction ranges

ovens, including combi ovens

microwaves

grills and griddles

deep-fryers

salamanders

food processors

blenders

mixers

slicers

pans

utensils

tilting frypan and bratt pan

steamers

bains marie.

Menu type must include:

à la carte

set menu (table d'hôte)

buffet.

Cookery methods may include:

boiling

poaching

steaming

stewing

braising

roasting

baking

grilling

shallow frying

deep-frying

stir-frying

pan-frying.

Special requests or dietary requirements may include:

cultural needs and restrictions

specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic or other diets

preferences for particular ingredients and cooking methods, such as vegetarian.

End of service procedures may include:

safe storage of food items

cleaning procedures related to kitchen and equipment

debriefing sessions

quality reviews

restocking

preparations for the next food service period.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Determine and calculate commodity quantities for a menu and determine requirements for quality and style according to recipes and specifications. 
Prepare a jobs checklist for food that is clear, complete and appropriate to the situation. 
Liaise with other team members about menu requirements and job roles. 
Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. 
Organise and prepare food items in correct quantities and according to requirements for different food service periods. 
Store food items appropriately in readiness for service. 
Identify and use appropriate commercial equipment to produce menu items. 
Cook and serve menu items according to menu type and service style, using appropriate cookery methods. 
Adjust menu items and ingredients to meet special requests or dietary requirements of customers. 
Cook and serve menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. 
Work cooperatively as part of a kitchen team and delegate tasks appropriately. 
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements. 
Coordinate end of service procedures according to enterprise practices and regulatory requirements. 
Store food items appropriately to minimise food spoilage, contamination and wastage. 
Participate in post-service debrief. 

Forms

Assessment Cover Sheet

SITHCCC028A - Prepare, cook and serve food for menus
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC028A - Prepare, cook and serve food for menus

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: