Unit of competency Outline

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

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Use cookery skills effectively

Use cookery skills effectively

Unit of competency
National Code
SITHCCC011
State Code
AWS02
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations, including 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 prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Organise and prepare for food service or production.
  • 1.1.Calculate ingredient quantities according to recipes and specifications.
  • 1.2.Prepare a job checklist for food preparation and service that is clear, complete and appropriate to situation.
  • 1.3.Follow instructions about menu requirements and job roles.
  • 1.4.Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
  • 1.5.Complete food organisation and preparation according to different food production and service requirements.
2. Cook menu items for food service or production.
  • 2.1.Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
  • 2.2.Cook menu items according to menu type and service style, using appropriate cookery methods.
  • 2.3.Work cooperatively as part of a kitchen team.
  • 2.4.Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
  • 2.5.Maintain cleanliness and tidiness of the work environment.
3. Complete end of shift requirements.
  • 3.1.Complete end of shift procedures according to organisational practices.
  • 3.2.Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.
  • 3.3.Participate in post-shift debrief or handover.
No information
No information
Replaces
State Code National Code Title Type
WF620 SITHCCC207 Use cookery skills effectively Unit of competency
Replaced By
State Code National Code Title Type
OEB18 SITHCCC034 Work effectively in a commercial kitchen Unit of competency