Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC401 Mapping and Delivery Guide
Produce specialised food items
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC401 - Produce specialised food items |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature following standard recipes. It requires the ability to select and prepare ingredients and to use relevant equipment and specialised cookery methods. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to cooks who work in hospitality and catering organisations. Because the nature of food items is specialised, it may apply to chefs and cooks with advanced skills or with skills in very particular styles of cooking. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
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 ingredients. |
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Element: Cook specialised food items. |
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Element: Present and store specialised food items. |
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