Elements and Performance Criteria

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.
Other equipmentmay include:
fixed equipment
hand-held equipment
specialised items for different:
cooking methods
food types.
Minor adjustments may include:
adjusting blades
oiling machines
sharpening knives.

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:
safely use equipment to prepare food, including commercial:
blenders
food processors
mixers
graters
knife sharpening equipment
knives, cleavers and utensils:
butcher and boning knives
butter spreading knives
filleting knives
vegetable peeler or knives, slicers
measures
scales
thermometers
whisks
make precision cuts on a range of food items
use equipment to prepare a range of foods, including:
dairy products
dough
dry goods
fruit
general food items:
batters
coatings
condiments and flavourings
garnishes
sauces
meat
pastry
poultry
seafood
vegetables
complete food preparation tasks within commercial time constraints
integrate knowledge of:
food safety practices for handling and storing different food types.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food preparation area with the fixtures, large and small equipmentdefined 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 using equipment to prepare food
written or oral questioning to assess knowledge of equipment, cutting techniques and safety considerations
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:
SITHCCC102 Prepare simple dishes.