Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC032 Mapping and Delivery Guide
Produce cook-chill and cook-freeze foods
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC032 - Produce cook-chill and cook-freeze foods |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | |||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare bulk ingredients. |
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Element: Cook and portion bulk food items. |
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Element: Chill food and store under refrigeration. |
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Element: Package, freeze and store cooked food. |
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Element: Transfer cook-chill and cook-freeze foods. |
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