basic method of cookery Assessment Pack .pdf - SITHCCC005...

SITHCCC005 Prepare dishes using basic
methods of cookery
Learner Assessment Pack
V2.0_June 2019
Evidence recorded Evidence Type/ Method of assessment Evidence
Submitted
Unit Assessment 1 Unit Knowledge Assessment (UKA) Yes / No
Unit Assessment 2 Unit Skills Assessment (USA)
Yes / No

Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M
Page 2 of 31
SITHCCC005 Prepare dishes using basic methods of cookery
UNIT DESCRIPTION
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.
Element Performance Criteria
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.
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.

Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M
Page 3 of 31
Performance evidence
follow standard recipes for dishes that demonstrate use of each of the following major food types:
• dairy products
• dry goods
• frozen goods
• fruit
• meat
• poultry
• seafood
• vegetables
demonstrate food safety practices for handling and storing each of the major food types