Unit of competency Outline
Date retreived
22/07/2026 5:25 PM AWST
22/07/2026 5:25 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.
Prepare, cook and serve food for menus
Prepare, cook and serve food for menus
Unit of competency
National Code
SITHCCC028A
SITHCCC028A
State Code
S6369
S6369
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/11/2010
Field of Education
110109 - Cookery
Original Release Date
25/11/2010
Nominal Hours
96
Description
This unit describes the performance outcomes, skills and knowledge required to organise, produce and serve food for menus. It incorporates all aspects of organising, preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen.Contexts for this unit may vary depending on the nature of the enterprise. For example, menus may be classical, contemporary or ethnic and service may be formal or informal.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Coordinate, organise and prepare for food service.
- 1.1 Determine and calculate commodity quantities for a menu and determine requirements for quality and style according to recipes and specifications.
- 1.2 Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.
- 1.3 Liaise with other team members about menu requirements and job roles.
- 1.4 Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
- 1.5 Organise and prepare food items in correct quantities and according to requirements for different food service periods.
- 1.6 Store food items appropriately in readiness for service.
2 Cook and serve menu items for food service.
- 2.1 Identify and use appropriate commercial equipment to produce menu items.
- 2.2 Cook and serve menu items according to menu type and service style, using appropriate cookery methods.
- 2.3 Adjust menu items and ingredients to meet special requests or dietary requirements of customers.
- 2.4 Cook and serve menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
- 2.5 Work cooperatively as part of a kitchen team and delegate tasks appropriately.
- 2.6 Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
3 Coordinate and complete end of service requirements.
- 3.1 Coordinate end of service procedures according to enterprise practices and regulatory requirements.
- 3.2 Store food items appropriately to minimise food spoilage, contamination and wastage.
- 3.3 Participate in post-service debrief.
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.
Organising and preparing food items (mise en place) includes as required:
cleaning and preparing vegetables and other commodities
preparing and portioning meat, poultry and seafood
preparing stocks, sauces and dressings
preparing garnishes
cooking soups and other precooked items
preparing or cooking desserts
selecting and using serviceware and equipment.
Food items to be prepared, cooked and served must include:
appetisers and salads
stocks, sauces and soups
vegetables, eggs and farinaceous products
poultry and game
fish and shellfish
meat
hot and cold desserts
pastries, cakes and yeast goods.
Food must be prepared, cooked and served for all of the following food service periods:
breakfast
lunch
dinner
special function.
Appropriate commercial equipment may include:
electric, gas or induction ranges
ovens, including combi ovens
microwaves
grills and griddles
deep-fryers
salamanders
food processors
blenders
mixers
slicers
pans
utensils
tilting frypan and bratt pan
steamers
bains marie.
Menu type must include:
à la carte
set menu (table d'hôte)
buffet.
Cookery methods may include:
boiling
poaching
steaming
stewing
braising
roasting
baking
grilling
shallow frying
deep-frying
stir-frying
pan-frying.
Special requests or dietary requirements may include:
cultural needs and restrictions
specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic or other diets
preferences for particular ingredients and cooking methods, such as vegetarian.
End of service procedures may include:
safe storage of food items
cleaning procedures related to kitchen and equipment
debriefing sessions
quality reviews
restocking
preparations for the next food service period.
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.
Organising and preparing food items (mise en place) includes as required:
cleaning and preparing vegetables and other commodities
preparing and portioning meat, poultry and seafood
preparing stocks, sauces and dressings
preparing garnishes
cooking soups and other precooked items
preparing or cooking desserts
selecting and using serviceware and equipment.
Food items to be prepared, cooked and served must include:
appetisers and salads
stocks, sauces and soups
vegetables, eggs and farinaceous products
poultry and game
fish and shellfish
meat
hot and cold desserts
pastries, cakes and yeast goods.
Food must be prepared, cooked and served for all of the following food service periods:
breakfast
lunch
dinner
special function.
Appropriate commercial equipment may include:
electric, gas or induction ranges
ovens, including combi ovens
microwaves
grills and griddles
deep-fryers
salamanders
food processors
blenders
mixers
slicers
pans
utensils
tilting frypan and bratt pan
steamers
bains marie.
Menu type must include:
à la carte
set menu (table d'hôte)
buffet.
Cookery methods may include:
boiling
poaching
steaming
stewing
braising
roasting
baking
grilling
shallow frying
deep-frying
stir-frying
pan-frying.
Special requests or dietary requirements may include:
cultural needs and restrictions
specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic or other diets
preferences for particular ingredients and cooking methods, such as vegetarian.
End of service procedures may include:
safe storage of food items
cleaning procedures related to kitchen and equipment
debriefing sessions
quality reviews
restocking
preparations for the next food service period.
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:
collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 48 complete food service periods in order to address each of the required menu styles, food service periods and menu items and to ensure integration of skills and consistency of performance in different circumstances
ability to prepare, cook and serve a variety of menu items to meet customer expectations of quality using appropriate cookery methods, food items and menu styles
safe food hygiene and work practices
ability to multi-task and respond to multiple demands and requests simultaneously
ability to work as part of a team and coordinate team activities in a positive and courteous manner
preparation of dishes for customers within the typical time constraints of a busy commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
use of a wide range of suitable ingredients for preparing, cooking and serving food items for a menu
demonstration of skills within normal operating conditions of a fully equipped commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
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:
training record book used as part of apprenticeship arrangements
direct observation of the candidate preparing and cooking food items in a commercial kitchen
sampling of menu items prepared by the candidate
evaluation of customer feedback about menu items and speed and timing of service
written or oral questions to test knowledge about commodities, cookery techniques, equipment and food hygiene
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.
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:
collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 48 complete food service periods in order to address each of the required menu styles, food service periods and menu items and to ensure integration of skills and consistency of performance in different circumstances
ability to prepare, cook and serve a variety of menu items to meet customer expectations of quality using appropriate cookery methods, food items and menu styles
safe food hygiene and work practices
ability to multi-task and respond to multiple demands and requests simultaneously
ability to work as part of a team and coordinate team activities in a positive and courteous manner
preparation of dishes for customers within the typical time constraints of a busy commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
use of a wide range of suitable ingredients for preparing, cooking and serving food items for a menu
demonstration of skills within normal operating conditions of a fully equipped commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
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:
training record book used as part of apprenticeship arrangements
direct observation of the candidate preparing and cooking food items in a commercial kitchen
sampling of menu items prepared by the candidate
evaluation of customer feedback about menu items and speed and timing of service
written or oral questions to test knowledge about commodities, cookery techniques, equipment and food hygiene
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.
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 |
|---|---|---|---|
| E2076 | THHCCH02A | Prepare, cook and serve food for menus | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF629 | SITHCCC309 | Work effectively as a cook | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S609 | SIT31007 | Certificate III in Hospitality (Catering Operations) | Qualification |
| S614 | SIT40407 | Certificate IV in Hospitality (Commercial Cookery) | Qualification |
| S607 | SIT30807 | Certificate III in Hospitality (Commercial Cookery) | Qualification |