Sithccc005 R1

SITHCCC005 Prepare dishes using basic
methods of cookery
Release, 1
SITHCCC005 Prepare dishes using basic methods of cookery Date this document was generated: 22 July 2022
SITHCCC005 Prepare dishes using basic methods of cookery
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to use a range
of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could
include restaurants, educational institutions, health establishments, defence forces, cafeterias,
kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function
caterers.
It applies to individuals who work with very little independence and under close supervision
and guidance of more senior chefs. They follow predefined organisational procedures and
report any discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit
at the time of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Commercial Cookery and Catering
Unit Sector
Hospitality
Elements and Performance Criteria

ELEMENTS PERFORMANCE CRITERIA
Elements describe the essential Performance criteria describe the performance needed to
outcomes. demonstrate achievement of the element.
1. Select ingredients. 1.1.Confirm food production requirements from food
preparation list and standard recipes.
1.2.Calculate ingredient amounts according to requirements.
1.3.Identify and select ingredients from stores according to
recipe, quality, freshness and stock rotation requirements.
Approved Page 2 of 4
© Commonwealth of Australia, 2022 SkillsIQ
1.4.Check perishable supplies for spoilage or contamination

prior to preparation.
2. Select, prepare and use equipment. 2.1.Select type and size of equipment suitable to requirements.
2.2.Safely assemble and ensure cleanliness of equipment before
use.
2.3.Use equipment safely and hygienically according to
manufacturer instructions.
3. Portion and prepare ingredients. 3.1.Weigh and measure ingredients and create portions
according to recipe.
3.2.Prepare, cut and portion ingredients according to recipe and
cooking style.
3.3.Minimise waste to maximise profitability of food items
prepared.
4. Cook dishes. 4.1.Select and use cookery methods for dishes following
standard recipes.
4.2.Complete cooking process in a logical, planned and safe
manner.
4.3.Identify problems with the cooking process and take
corrective action.
4.4.Work cooperatively with colleagues to ensure timely
preparation of dishes.
5. Present and store dishes. 5.1.Present dishes on appropriate service-ware.
5.2.Add garnishes and accompaniments according to standard
recipes.
5.3.Clean work area, and dispose of or store surplus and re-
usable by-products according to organisational procedures,
environmental considerations, and cost-reduction initiatives.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are
listed here, along with a brief context statement.
SKILLS DESCRIPTION
Reading skills to:  locate information in menus and standard recipes in order to
determine food preparation requirements.
Oral communication skills to:  listen and respond to colleagues’ specific enquiries or
problems.
Numeracy skills to:  calculate the number of portions
 determine cooking times and temperatures.
Teamwork skills to:  ensure that individual contributions to the plating of a dish
supports timely and quality food service.
Self-management skills to:  apply safety procedures when working in the kitchen
 deal with pressure of work and kitchen conditions.
Unit Mapping Information

SITHCCC201 Produce dishes using basic methods of cookery
Links
Companion Volume implementation guides are found in VETNet -
https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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SITHCCC005 Prepare dishes using basic

SITHCCC005 Prepare dishes using basic methods of cookery

Elements and Performance Criteria

1.4.Check perishable supplies for spoilage or contamination

Unit Mapping Information

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