SITHCCC005 Prepare dishes using basic methods of cookery Assessment Pack V2.0 - 06_2019.docx

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SITHCCC005 Prepare dishes usingbasic methods of cookeryLearner Assessment PackV2.0_June 2019Evidence recordedEvidence Type/ Method ofassessmentEvidenceSubmittedUnit Assessment 1Unit Knowledge Assessment (UKA)Yes / NoUnit Assessment 2Unit Skills Assessment (USA)Yes / No
SITHCCC005 Prepare dishes using basic methods of cookeryUNIT DESCRIPTIONThis unit describes the performance outcomes, skills and knowledge required to use arange of basic cookery methods to prepare dishes.The unit applies to cooks working in hospitality and catering organisations. This couldinclude restaurants, educational institutions, health establishments, defence forces,cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, andevent and function caterers.It applies to individuals who work with very little independence and under closesupervision and guidance of more senior chefs. They follow predefined organisationalprocedures and report any discrepancies to a higher level staff member for action.ElementPerformance Criteria1. Select1.1.Confirm food production requirements from food preparation listandingredients.standard recipes.1.2.Calculate ingredient amounts according torequirements.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 topreparation.2.Select,2.1.Select type and size of equipment suitable to requirements.prepare2.2.Safely assemble and ensure cleanliness of equipment beforeuse.and use2.3.Use equipment safely and hygienically according to manufacturerequipment.instructions.3.Portion and3.1.Weigh and measure ingredients and create portions according topreparerecipe.ingredients.3.2.Prepare, cut and portion ingredients according to recipe andcookingstyle.3.3.Minimise waste to maximise profitability of food items prepared.4. Cook4.1.Select and use cookery methods for dishes following standardrecipes.dishes.4.2.Complete cooking process in a logical, planned and safe manner.4.3.Identify problems with the cooking process and take correctiveaction.4.4.Work cooperatively with colleagues to ensure timely preparationofdishes.5.Present5.1.Present dishes on appropriate service-ware.and store5.2.Add garnishes and accompaniments according to standard
recipes.dishes.5.3.Clean work area, and dispose of or store surplus and re-usableby-productsaccordingtoorganisationalprocedures,environmentalconsiderations, and cost-reduction initiatives.Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 2 of 31
Performance evidencefollow standard recipes for dishes that demonstrate use of each of the following major foodtypes:dairy productsdry goodsfrozen goodsfruitmeatpoultryseafoodvegetablesdemonstrate food safety practices for handling and storing each of the major food typesuse each of the following cookery methods and complete mise en place activities whenpreparing the above dishes:

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Term
One
Professor
fask
Tags
Apex Institute of Education

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