Unit of competency Outline
Date retreived
23/07/2026 7:56 AM AWST
23/07/2026 7:56 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Select, prepare and serve specialised cuisines
Select, prepare and serve specialised cuisines
Unit of competency
National Code
SITHCCC024B
SITHCCC024B
State Code
WB942
WB942
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
110109 - Cookery
Original Release Date
17/02/2011
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to plan, prepare and present a range of menu items within specialised cuisines. It covers the preparation and service of a range of specialised items offered by enterprises that specialise in a particular cuisine style which may include ethnic cuisines, classical and contemporary, national and regional, as well as sub-specialities and cuisine styles such as vegetarian cuisines, and those under religious or cultural sanction.Specialised Asian cuisines are covered in separate units in the Asian Cookery field.This unit covers cooking at an advanced and specialised level within a particular cuisine style, using a variety of standard food items, food items specific to that cuisine, and related techniques and equipment. The focus may be on a single cuisine or a combination of aspects of different cuisines or styles according to interest or need.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Plan specialised cuisine.
- 1.1 Plan authentic menus and menu items for a specialised cuisine to meet enterprise and customer requirements and achieve an appropriate balance.
- 1.2 Take into account seasonal and general availability when developing menus and choosing menu items.
- 1.3 Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements.
- 1.4 Develop promotional strategies to focus on menu items within a specialised cuisine.
- 1.5 Plan decor and setting according to specialised cuisine, cultural considerations and enterprise focus.
2 Select and purchase foods for menu items.
- 2.1 Select menu items that are appropriate to the cuisine style, taking into consideration quality, price, seasonal availability and enterprise requirements.
- 2.2 Source suitable suppliers of required standard and specialised food items.
- 2.3 Select suppliers according to range, quality, price and enterprise requirements.
- 2.4 Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
- 2.5 Purchase standard and specialised food items according to quality currently presented.
- 2.6 Minimise wastage through appropriate purchase and storage, taking into account any special requirements.
3 Select and use equipment and techniques for preparation, cooking and service.
- 3.1 Identify and use specialised equipment to produce authentic menu items.
- 3.2 Use appropriate presentation methods and utensils, according to the style and requirements of the cuisine.
- 3.3 Set and decorate tables according to cuisine and enterprise requirements.
4 Prepare, cook and serve a range of menu items.
- 4.1 Prepare and cook a range of authentic menu items, typical of a specialised cuisine, using preparation, cookery and service techniques in keeping with the cuisine style.
- 4.2 Observe steps, cultural requirements and major issues in the preparation, cooking and service of specialised cuisines.
- 4.3 Prepare appropriate accompaniments and garnishes required for specific menu items.
- 4.4 Serve menu items in correct sequence, using appropriate accompaniments and garnishes.
5 Implement safe and hygienic practices.
- 5.1 Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in producing specialised cuisines.
- 5.2 Store foods according to health regulations and product and enterprise requirements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Promotional strategies may include:
menus
specials lists
blackboards
flyers and pamphlets
media releases
internet.
Decor and setting may include:
furnishings and fittings
colour schemes
lighting
decorations
music and entertainment
display of artworks.
Standard and specialised food items required to produce authentic dishes may include:
meats, poultry and game
offal and specialist meat products
fish, shellfish and other foods from salt or fresh water
aromatics, flavourings, spices, spice mixes and herbs
garnishes
seeds and nuts
grains, rice and pulses
fungi
preserves, condiments and accompaniments
specialised commodities for ethnic cuisines
fruits, vegetables, flowers and salad items
aquatic plants, such as seaweeds
specialist cheeses and dairy products
sweeteners such as palm sugar, honey and glucose
fats and oils
bush foods and native Australian ingredients.
Specialised equipment may include:
utensils for preparation, cooking, presentation, service and eating
ovens such as tandoori, wood-fired and earth
smoking equipment
finger bowls
napkins.
Preparation methods may include use of:
marinades and marinating
combination of spices and other ingredients, providing authentic flavourings, colours and textures
hanging and dressing of meat, poultry and game
preserving, including drying, salting, pickling and smoking
techniques such as cooking in salt, leaves, paper and bark.
Steps, cultural requirements and major issues may include:
prohibitions, sanctions and requirements related to food items, including food types, combinations, origins, handling, preparation, cooking and serving
consideration of required rituals related to slaughter and preparation
cultural considerations such as combinations of foods, serving sequence and choices
required temperatures for different food items
table height, orientation and seating
table decorations and setting
special feast, national and other celebratory days.
Appropriate accompaniments may include:
sauces and dressings
condiments
breads
drinks
staples such as rice, couscous and noodles.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Promotional strategies may include:
menus
specials lists
blackboards
flyers and pamphlets
media releases
internet.
Decor and setting may include:
furnishings and fittings
colour schemes
lighting
decorations
music and entertainment
display of artworks.
Standard and specialised food items required to produce authentic dishes may include:
meats, poultry and game
offal and specialist meat products
fish, shellfish and other foods from salt or fresh water
aromatics, flavourings, spices, spice mixes and herbs
garnishes
seeds and nuts
grains, rice and pulses
fungi
preserves, condiments and accompaniments
specialised commodities for ethnic cuisines
fruits, vegetables, flowers and salad items
aquatic plants, such as seaweeds
specialist cheeses and dairy products
sweeteners such as palm sugar, honey and glucose
fats and oils
bush foods and native Australian ingredients.
Specialised equipment may include:
utensils for preparation, cooking, presentation, service and eating
ovens such as tandoori, wood-fired and earth
smoking equipment
finger bowls
napkins.
Preparation methods may include use of:
marinades and marinating
combination of spices and other ingredients, providing authentic flavourings, colours and textures
hanging and dressing of meat, poultry and game
preserving, including drying, salting, pickling and smoking
techniques such as cooking in salt, leaves, paper and bark.
Steps, cultural requirements and major issues may include:
prohibitions, sanctions and requirements related to food items, including food types, combinations, origins, handling, preparation, cooking and serving
consideration of required rituals related to slaughter and preparation
cultural considerations such as combinations of foods, serving sequence and choices
required temperatures for different food items
table height, orientation and seating
table decorations and setting
special feast, national and other celebratory days.
Appropriate accompaniments may include:
sauces and dressings
condiments
breads
drinks
staples such as rice, couscous and noodles.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
detailed understanding of the cultural dimensions of a specialised cuisine
depending on the enterprise or context, the ability to prepare and present a range of authentic menu items within a cuisine style, covering varying categories of food such as snacks, appetisers, main courses, palate fresheners, desserts and drinks
preparation of menu items for customers within typical workplace time constraints.
Context of and specific resources for assessment
Assessment must ensure:
use of a wide range of suitable ingredients for making a variety of menu items within a specialised cuisine
demonstration of skills on more than one occasion within a fully equipped operational commercial kitchen, including industry-current and any specialised equipment as defined in the Assessment Guidelines
access to specialised equipment suited to the cuisine being prepared
industry-realistic ratios of kitchen staff to customers.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate preparing and cooking food items for a specialised cuisine
sampling of food items prepared by the candidate
case studies to plan and prepare items from a specialised cuisine to meet particular needs
written or oral questions to test knowledge of menu items in a specialised cuisine
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC023B Select, prepare and serve specialised food items
SITHCCCC029A Prepare foods according to dietary and cultural needs.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
detailed understanding of the cultural dimensions of a specialised cuisine
depending on the enterprise or context, the ability to prepare and present a range of authentic menu items within a cuisine style, covering varying categories of food such as snacks, appetisers, main courses, palate fresheners, desserts and drinks
preparation of menu items for customers within typical workplace time constraints.
Context of and specific resources for assessment
Assessment must ensure:
use of a wide range of suitable ingredients for making a variety of menu items within a specialised cuisine
demonstration of skills on more than one occasion within a fully equipped operational commercial kitchen, including industry-current and any specialised equipment as defined in the Assessment Guidelines
access to specialised equipment suited to the cuisine being prepared
industry-realistic ratios of kitchen staff to customers.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate preparing and cooking food items for a specialised cuisine
sampling of food items prepared by the candidate
case studies to plan and prepare items from a specialised cuisine to meet particular needs
written or oral questions to test knowledge of menu items in a specialised cuisine
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC023B Select, prepare and serve specialised food items
SITHCCCC029A Prepare foods according to dietary and cultural needs.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6365 | SITHCCC024A | Select, prepare and serve specialised cuisines | Unit of competency |
| S6364 | SITHCCC023A | Select, prepare and serve specialised food items | Unit of competency |
