Unit of competency Outline

Date retreived
22/07/2026 7:58 PM AWST

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Prepare simple dishes

Prepare simple dishes

Unit of competency
National Code
SITHCCC102
State Code
WF611
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
06/02/2014
Field of Education
110109 - Cookery
Original Release Date
06/02/2014
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods.
Notes
Elements and Performance Criteria
1. Prepare for service.
  • 1.1 Review menu or product list to determine preparation requirements for simple dishes.
  • 1.2 Check quantities and quality of food items and restock where necessary.
  • 1.3 Complete food preparation prior to service.
2. Prepare food.
  • 2.1 Select and use equipment safely and hygienically according to manufacturer instructions.
  • 2.2 Use appropriate cookery methods for dishes.
  • 2.3 Re-heat pre-prepared foods at correct temperature for required length of time.
  • 2.4 Prepare dishes with appropriate speed and timing.
  • 2.5 Use portion control to maximise profitability and minimise waste.
3. Present and store food.
  • 3.1 Present food according to organisational guidelines.
  • 3.2 Display and store food in appropriate environmental conditions.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Simple dishesmay include:
dishes prepared off-site and re-thermalised
dishes containing a small number of ingredients
dishes that require singular or limited cooking and preparation techniques:
finger food
fish and chips
fried chicken
hamburgers
hot dogs
kebabs
noodles
pasta
pies
pizza
preprepared soups
salads
sandwiches.
Food preparation may include:
displaying food items
handling pre-prepared items:
reconstituting
thawing
rethermalising
making:
batters
coatings
garnishes
salads
sandwiches
preparing raw food:
cleaning
peeling
slicing.
Equipment may include:
bains marie
blenders
cooking ranges:
electric
gas
induction
crockery
cutlery
food processors and mixers
knives and knife sharpening equipment
fryers
grills and griddles
microwaves
ovens
pans
salamanders
scales
slicers
steamers
thermometers
utensils.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
prepare a variety of simple dishes within commercial time constraints to meet multiple and diverse customer requests
integrate knowledge of:
preparation methods for simple dishes
essential features and functions of food preparation equipment
food safety practices.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food preparation area with the fixtures, large and small equipment defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method 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 individual preparing and serving simple dishes
evaluation of the taste of food produced by the individual
written or oral questioning to assess knowledge of the product characteristics of a range of simple dishes, equipment, cookery methods and
appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHCCC101 Use food preparation equipment
SITHCCC206 Rethermalise chilled and frozen foods.
Replaces
State Code National Code Title Type
S6372 SITHCCC031A Operate a fast food outlet Unit of competency
WB936 SITHCCC001B Organise and prepare food Unit of competency
S6343 SITHCCC002A Present food Unit of competency
Replaced By
State Code National Code Title Type
AWS09 SITHCCC002 Prepare and present simple dishes Unit of competency