Unit of competency Outline

Date retreived
22/07/2026 9:09 PM 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 food items

Select, prepare and serve specialised food items

Unit of competency
National Code
SITHCCC023B
State Code
WB941
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
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 specialised food items that are more unusual in nature. It covers the preparation and service of specialised items as part of a general menu, as well those offered by enterprises which specialise in particular menu items. Specialised food items may be used as part of classical, contemporary, specialised or ethnic cuisines.This unit covers cooking at an advanced and specialised level, using a variety of non-standard food items and related specialised techniques.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select specialised food items.
  • 1.1 Source suitable suppliers of specialised food items as required.
  • 1.2 Select suppliers according to range, quality, price and enterprise requirements.
  • 1.3 Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
  • 1.4 Purchase specialised food items according to quality currently presented.
  • 1.5 Minimise wastage through appropriate purchase and storage, taking into account any special requirements.
2 Plan menus or promotional strategies.
  • 2.1 Plan specialised menus or menu items to meet enterprise and customer requirements and achieve an appropriate balance or integration with other items.
  • 2.2 Develop menus or promotional material to incorporate or focus on specialised food items.
  • 2.3 Price menu items to achieve satisfactory profit levels and to satisfy enterprise requirements.
  • 2.4 Take seasonal availability into account when developing menus or promotional strategies.
  • 2.5 Create new menu items or dishes using specialised foods and taking into consideration characteristics of varieties of food items, eating characteristics and taste.
3 Prepare and present dishes using specialised food items.
  • 3.1 Prepare specialised items according to suitable recipes and appropriate techniques, ensuring appropriate flavour combinations, eating characteristics and taste.
  • 3.2 Cook specialised items in a variety of styles appropriate to the food item and as required by the menu, enterprise, customer preferences and relevant cultural norms.
  • 3.3 Present food items appropriately to maximise appeal, taking into account particular food characteristics.
  • 3.4 Preserve foods where appropriate, using suitable techniques.
4 Implement hygienic and safe practices.
  • 4.1 Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in the preparation of specialised food items.
  • 4.2 Store specialised food items hygienically and according to food safety 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.

Specialised food items may include:
meats, poultry and game other than lamb, beef, pork and chicken
offal and specialist meat products
unusual fish, shellfish and other foods from salt or fresh water
aromatics, flavourings, spices and herbs
seeds and nuts
fungi
preserves, condiments and accompaniments
commodities from ethnic cuisines and cultural traditions such as Mexican, Asian and Middle Eastern
fruits, vegetables, flowers and salad items
aquatic plants, such as seaweeds
specialist cheeses and dairy products
bush foods and native Australian ingredients
specialist cakes, pastries, breads, desserts, preserves and sweets.


Promotional strategies may include:
menus
specials lists
blackboards
flyers and pamphlets
media releases
internet.


Specialised preparation and cooking may include:
marinating and coating
tenderising
hanging of meat, poultry and game
preserving, including drying, salting, pickling, and hot and cold smoking
techniques such as cooking on salt, and using special ovens and cooking utensils
earth oven cooking.


Preventative measures may include:
identifying and discarding poisonous or non-edible parts of food items
safe handling of food items with potential for injury, such as spines and thorns
using particular cooking techniques to maximise quality and appeal
safe and hygienic operation of food preparation equipment.
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:
preparation of a range of specialised menu items of the same or varying categories of food, depending on the enterprise or context
preparation of a range of specialised food items to enterprise standards within typical workplace time constraints
selection of cookery methods appropriate to the product, and taking into consideration any dietary, historical and cultural issues
food safety in relation to preparation, cooking and storage of specialised food items.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a suitably equipped food preparation area, as defined in the Assessment Guidelines
access to specialised equipment suited to the food item in question
use of a variety of specialised food items
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 specialised food items
case studies to assess ability to suggest and prepare specialised food items in response to particular needs
sampling of food items prepared by the candidate
written or oral questions to test knowledge of specialised food items
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:
SITHCCC024B Select, prepare and serve specialised cuisines
SITHCCC029A Prepare foods according to dietary and cultural needs
SITHCCC035A Develop menus to meet special 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
S6364 SITHCCC023A Select, prepare and serve specialised food items Unit of competency
Replaced By
State Code National Code Title Type
WF630 SITHCCC401 Produce specialised food items Unit of competency