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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. […]

Question: Assessment Task 1: Prepare a questionnaire and guidance document Overview In this task you are required to develop a questionnaire to identify the reasons causing issues, problems and conflicts in the kitchen and to seek suggestions on how to address these. You are then to prepare a brief summary for staff on conflict resolution […]

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