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Instructions This log shall be used to document full-service periods. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least 48 occasions. To record and cost menu items use the template “Standard Recipe Card”. To record workflow planning and communication use the template “Workflow”. Recipe and workflow […]

Document Title: Task 2 Project Document Subtitle: SITHCCC019 Produce cakes, pastries and breads COMPETENCY DEMONSTRATION This Assessment Task covers the following unit of competency: Unit of competency: Unit Code SITHCCC019 Unit Title Produce Cakes, Pastries and Breads This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a […]

Document Title: Task 2 Project Document Subtitle: SITHCCC014 Prepare meat dishes COMPETENCY DEMONSTRATION This Assessment Task covers the following unit of competency: Unit of competency: Unit Code SITHCCC014 Unit Title Prepare meat dishes This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. […]

Unit application and prerequisites UNIT CODE SITHCCC013 UNIT TITLE Prepare seafood dishes APPLICATION No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. PREREQUISITE UNIT SITXFSA001 Use hygienic practices for food safety COMPETENCY FIELD Commercial Cookery and Catering UNIT SECTOR Hospitality Elements and performance criteria ELEMENTS PERFORMANCE CRITERIA […]

Unit application and prerequisites UNIT CODE SITHCCC012 UNIT TITLE Prepare poultry dishes APPLICATION SITHCCC012 Prepare poultry dishes describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food […]

UNIT CODE SITHCCC008 UNIT TITLE Prepare vegetable, fruit, eggs and farinaceous dishes APPLICATION SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use […]

UNIT CODE SITHCCC007 UNIT TITLE Prepare stocks, sauces and soups APPLICATION This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.The unit applies to cooks […]

UNIT CODE SITHCCC006 UNIT TITLE Prepare appetisers and salads APPLICATION sithccc006 prepare appetisers and salads describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to […]

Unit application and prerequisites UNIT CODE SITHCCC005 UNIT TITLE Prepare dishes using basic methods of cookery 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 organizations. This could include restaurants, educational institutions, health […]

Unit application and prerequisites UNIT CODE SITHCCC001 UNIT TITLE Use food preparation equipment APPLICATION This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. […]