Unit of competency Outline

Date retreived
23/07/2026 12:47 AM AWST

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Prepare specialised food items

Prepare specialised food items

Unit of competency
National Code
SITHCCC021
State Code
AWR92
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.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.Because the nature of food items prepared is specialised, it may apply to chefs and cooks with advanced skills or with skills in very particular styles of cooking.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 food preparation list and specialised recipes.
  • 1.2.Calculate ingredient amounts according to requirements.
  • 1.3.Identify and select ingredients for specialised food items from stores according to recipe, quality, freshness and stock rotation requirements.
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.Sort and assemble ingredients according to food production sequencing.
  • 3.2.Weigh and measure ingredients and create portions according to recipe.
  • 3.3.Minimise waste to maximise profitability of food items prepared.
4. Cook specialised food items.
  • 4.1.Select and use preparation and cookery methods for specialised food items.
  • 4.2.Prepare and use accompaniments suited to dishes.
  • 4.3.Follow specialised recipes and make food quality adjustments within scope of responsibility.
5. Present and store specialised food items.
  • 5.1.Present dishes attractively on appropriate service-ware.
  • 5.2.Add dips, sauces and garnishes according to specialised recipes and regional variations.
  • 5.3.Visually evaluate dish and adjust presentation as required.
  • 5.4.Store dishes in appropriate environmental conditions.
  • 5.5.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
WF630 SITHCCC401 Produce specialised food items Unit of competency
Replaced By
State Code National Code Title Type
OEA47 SITHCCC044 Prepare specialised food items Unit of competency