Unit of competency Outline
Date retreived
22/07/2026 7:29 PM AWST
22/07/2026 7:29 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.
Organise and prepare food
Organise and prepare food
Unit of competency
National Code
SITHCCC001A
SITHCCC001A
State Code
S6342
S6342
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
20
Description
This unit describes the performance outcomes, skills and knowledge required to organise and prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on general food preparation techniques.The term organising and preparing food is also referred to as mise en place and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare and use equipment.
- 1.1 Select equipment of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use.
- 1.2 Use equipment correctly, safely and hygienically.
2 Assemble and prepare ingredients for menu items.
- 2.1 Identify ingredients according to standard recipes, recipe cards or enterprise requirements.
- 2.2 Assemble ingredients according to the correct quantity, type and quality required.
- 2.3 Prepare ingredients in the required form and timeframe.
3 Prepare dairy, dry goods, fruits and vegetables.
- 3.1 Prepare food according to correct weight, amount and number of portions.
- 3.2 Clean, peel and prepare vegetables and fruit as required for menu items.
- 3.3 Prepare dairy products as required for menu items, ensuring they are correctly handled.
- 3.4 Measure, sift where appropriate, and use dry goods as required for menu items.
- 3.5 Prepare general food items as required for menus.
4 Prepare meat, seafood and poultry.
- 4.1 Prepare and portion meat, seafood and poultry accurately, according to size, weight and required menu items.
- 4.2 Trim, mince or slice and prepare meat correctly.
- 4.3 Clean, prepare and fillet fish and seafood correctly.
- 4.4 Trim and prepare poultry correctly.
- 4.5 Store meat, seafood and poultry hygienically.
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.
Equipment may be mechanical or power driven and must include:
knives, cleavers and utensils
food processors, blenders and mixers
slicers
grills or salamanders
fryers
large fixed equipment, such as bains marie and fridges.
Food items to be prepared:
must include the use of:
dairy products, including milk, yoghurt, cheeses and alternatives, e.g. soy products
dry goods, such as flours, sugars, pastas and rice
standard fruit and vegetables
general food items such as sauces, condiments and flavourings, garnishes, coatings and batters
meat, seafood and poultry that may be fresh, frozen, preserved or pre-prepared
may include the use of:
meat products such as standard cuts, sausages, hams and salami.
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.
Equipment may be mechanical or power driven and must include:
knives, cleavers and utensils
food processors, blenders and mixers
slicers
grills or salamanders
fryers
large fixed equipment, such as bains marie and fridges.
Food items to be prepared:
must include the use of:
dairy products, including milk, yoghurt, cheeses and alternatives, e.g. soy products
dry goods, such as flours, sugars, pastas and rice
standard fruit and vegetables
general food items such as sauces, condiments and flavourings, garnishes, coatings and batters
meat, seafood and poultry that may be fresh, frozen, preserved or pre-prepared
may include the use of:
meat products such as standard cuts, sausages, hams and salami.
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:
application of hygiene and safety principles and procedures
ability to organise and prepare a wide variety of general food items within realistic workplace time constraints.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within normal operating conditions of a fully equipped commercial kitchen including industry-current equipment
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 food
inspection of food items prepared by the candidate
written or oral questions to assess knowledge of preparation techniques for various food types
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:
SITHCCC002A Present food
SITHCCC007A Prepare sandwiches.
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
application of hygiene and safety principles and procedures
ability to organise and prepare a wide variety of general food items within realistic workplace time constraints.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within normal operating conditions of a fully equipped commercial kitchen including industry-current equipment
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 food
inspection of food items prepared by the candidate
written or oral questions to assess knowledge of preparation techniques for various food types
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:
SITHCCC002A Present food
SITHCCC007A Prepare sandwiches.
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 |
|---|---|---|---|
| E2071 | THHBKA01B | Organise and prepare food | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WB936 | SITHCCC001B | Organise and prepare food | Unit of competency |
