Unit of competency Outline

Date retreived
22/07/2026 2:31 AM AWST

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Use food preparation equipment

Use food preparation equipment

Unit of competency
National Code
SITHCCC023
State Code
OEA16
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
25
Description
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.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select food preparation equipment.
  • 1.1. Confirm food preparation requirements from standard recipes, lists and other workplace information.
  • 1.2. Identify and select knives and other routine and specialised equipment suited to the food preparation task.
  • 1.3. Confirm cleanliness of equipment before use.
2. Use equipment to prepare food.
  • 2.1. Assemble and use equipment safely and hygienically according to manufacturer instructions.
  • 2.2. Prepare food items using suitable knives to make precision cuts.
3. Clean and maintain food preparation equipment.
  • 3.1. Maintain equipment cleanliness using appropriate cleaning agents.
  • 3.2. Use energy, water and other resources efficiently to reduce negative environmental impacts.
  • 3.3. Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
  • 3.4. Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.
No information
No information
Replaces
State Code National Code Title Type
AWS11 SITHCCC001 Use food preparation equipment Unit of competency