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SITHCCC001 Use food preparation equipment
- September 3, 2021
- Posted by: admin
- Category: Certificate III in Commercial Cookery
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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. It applies to individuals who work with very little independence and under close supervision. 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. |
| 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 |
| Elements describe the essential outcomes | Performance criteria describe the performance needed to demonstrate achievement of the element. |
| Select food preparation equipment. | Confirm food preparation requirements from recipes, lists and other workplace information.Identify and select knives and other routine and specialised equipment suited to the food preparation task.Confirm cleanliness of equipment before use. |
| Use equipment to prepare food. | Assemble and use equipment safely and hygienically according to manufacturer instructions.Prepare food items using suitable knives to make precision cuts. |
| Clean and maintain food preparation equipment. | Maintain equipment cleanliness using appropriate cleaning agents.Use energy, water and other resources efficiently to reduce negative environmental impacts.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility. |
Foundation skills
| 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 lists and standard recipes in order to determine food preparation requirementsinterpret manufacturer instructions for equipment used in a commercial cookery context. |
| Writing skills to: | |
| Oral communication skills to: | |
| Numeracy skills to: | measure and use familiar quantities of cleaning agents on food preparation equipmentwork with numerical features of equipment to weigh and measure ingredients. |
| Learning skills to: | locate key information in manufacturer specifications. |
| Problem-solving skills to: | |
| Initiative and enterprise skills to: | |
| Teamwork skills to: | |
| Planning and organising skills to: | efficiently sequence food preparation tasks. |
| Self-management skills to: | |
| Technology skills to: | use food preparation equipment. |
| UNIT MAPPING INFORMATION | SITHCCC001 Use food preparation equipment |
| LINKS | Companion Volume Implementation Guide |
Performance evidence
| TITLE | Assessment Requirements for SITHCCC001 Use food preparation equipment |
| PERFORMANCE EVIDENCE | Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: blenders food processors graters knife sharpening equipment: sharpening steels and stones knives: butcher and boning filleting palette mandolin slicers measures mouli peelers, corers or slicers planetary mixers scales thermometers whisks: fine and coarse stainless steel wire use food preparation equipment to prepare each of the following food types: fruit and vegetables general food items: batters coatings condiments and flavourings garnishes oils sauces and marinades meat poultry seafood make precision cuts on fruit and vegetables complete food preparation tasks within commercial time constraints. |
Knowledge evidence
| KNOWLEDGE EVIDENCE | Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: meaning and role of mise en place in the process of preparing, cooking and presenting food essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation: commercial: blenders food processors graters mixers knife sharpening equipment sharpening steels and stones knives: butcher and boning chef filleting palette utility vegetable measures peelers, corers, and slicers scales thermometers whisks food safety practices for handling different food types cleaning practices and agents suitable to range of equipment in use precision cuts used in a commercial kitchen: brunoise chiffonnade concasse jardinière julienne macédoine mirepoix paysanne safe operational practices using essential functions and features of equipment used to prepare: dairy products dry goods fruit general food items: batters coatings condiments and flavourings garnishes oils sauces and marinades meat poultry seafood vegetables safe operational practices for maintenance and minor adjustments of equipment: adjusting blades oiling machines. |
Assessment conditions
| ASSESSMENT CONDITIONS | Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: commercial grade work benches (1.5 m/person) double sink food processors graters griller refrigeration unit with shelving slicing machine storage facilities small equipment: assorted pots and pans blenders can opener containers for hot and cold food colanders cutting boards food handler gloves knife sharpening equipment: sharpening steels and stones knives: butchers and boning chef filleting palette utility vegetable mandolin mouli planetary mixers scales small utensils: peelers, corers and slicers tongs whisks stainless steel bowls thermometers cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions mise en place lists and standard recipes organisational food safety plan safety data sheets (SDS) for cleaning agents and chemicals variety of commercial ingredients used in food preparation specified in the performance evidence industry-realistic ratios of kitchen staff to customers. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors. |
| LINKS | Companion Volume Implementation Guide |