Unit of competency Outline

Date retreived
23/07/2026 6:08 AM AWST

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Prepare dishes using basic methods of cookery

Prepare dishes using basic methods of cookery

Unit of competency
National Code
SITHCCC027
State Code
OEA34
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
55
Description
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.The unit applies to cooks working in hospitality and catering organisations. This could include 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 work with very little independence and under close supervision and guidance of more senior chefs. 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 ingredients.
  • 1.1. Confirm food production requirements from standard recipes.
  • 1.2. Calculate ingredient amounts according to requirements.
  • 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 2.2. Safely assemble and ensure cleanliness of equipment before use.
  • 2.3. Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1. Weigh and measure ingredients and create portions according to recipe.
  • 3.2. Prepare, cut and portion ingredients according to recipe and cooking style.
  • 3.3. Minimise waste to maximise profitability of food items prepared.
4. Cook dishes.
  • 4.1. Select and use cookery methods for dishes following standard recipes.
  • 4.2. Complete cooking process in a logical, planned and safe manner.
  • 4.3. Identify problems with the cooking process and take corrective action.
  • 4.4. Work cooperatively with colleagues to ensure timely preparation of dishes.
5. Present and store dishes.
  • 5.1. Present dishes on appropriate service-ware.
  • 5.2. Add garnishes and accompaniments according to standard recipes.
  • 5.3. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
AWS07 SITHCCC005 Prepare dishes using basic methods of cookery Unit of competency