Unit of competency Outline
Date retreived
22/07/2026 9:00 PM AWST
22/07/2026 9:00 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.
Operate a fast food outlet
Operate a fast food outlet
Unit of competency
National Code
SITHCCC031A
SITHCCC031A
State Code
S6372
S6372
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
36
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a limited range of food and menu items in a catering operation or small outlet in various venues in the hospitality and tourism industry. Food and menu items are limited and defined and include fast food or specific and routine meals such as breakfasts.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare for service.
- 1.1 Review menu or product list to determine required food items for food outlet.
- 1.2 Check quantities and quality of products and fast food items and restock where necessary.
- 1.3 Carry out mise en place to ensure sufficient and appropriate food items are prepared in order to commence service.
- 1.4 Complete mise en place in an efficient and timely manner before service commences.
- 1.5 Meet ongoing requirements for additional food items at an appropriate time.
- 1.6 Display service area and food items in a clean, hygienic and attractive manner.
- 1.7 Check that personal presentation and hygiene requirements are met and maintained throughout service.
- 1.8 Carry out mise en place and cooking according to safety and hygiene requirements.
2 Serve customers.
- 2.1 Determine and meet customer requirements in terms of speed of service, quantity, quality, additions and modifications to standard recipes and special requirements.
- 2.2 Use customer service skills to provide polite, efficient and effective service to customers and colleagues.
- 2.3 Provide assistance to customers in selection of food items where required and provide information about certain substances in food that may cause harm to some individuals according to enterprise procedures and regulatory requirements.
- 2.4 Employ selling skills according to enterprise practices where required.
- 2.5 Operate equipment in a safe manner according to manufacturer instructions and principles of OHS.
3 Cook and prepare food.
- 3.1 Select and use appropriate equipment correctly and safely for particular cooking methods.
- 3.2 Select and assemble correct ingredients according to enterprise practices.
- 3.3 Employ appropriate cooking methods according to enterprise procedures.
- 3.4 Heat foods requiring reheating at the correct temperature for the required length of time, according to enterprise practices and food safety principles.
- 3.5 Organise work in consultation with other team members where appropriate, to ensure that food is prepared or cooked in a timely manner and ongoing customer service is provided.
- 3.6 Use portion control in order to minimise waste.
4 Present food.
- 4.1 Present food items attractively without drips or spills and according to enterprise requirements.
- 4.2 Portion food according to enterprise standards.
- 4.3 Present food in appropriate hot or cold storage or presentation equipment.
5 Store food.
- 5.1 Store food in the correct manner according to principles and practices of hygiene and food safety.
- 5.2 Monitor, account for and reorder stock when required.
6 Clean and maintain equipment.
- 6.1 Maintain equipment according to manufacturer instructions.
- 6.2 Clean equipment as required before, during and after completion of service.
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.
Food outlet may include:
food courts
counters in canteens and cafeterias
mobiles
trays
stands
carts or caravans.
Fast food refers to food that has been prepared off site and requires re-thermalising, and to simple food items that require basic cooking or preparation techniques, and may include:
fairy floss
hot dogs
pizza
fish and chips
hamburgers
fried chicken
sandwiches
salads
sushi
souvlaki and doner kebabs
noodles and pasta
pre-prepared soups
ice-cream and shakes
pies
breakfast items such as bacon and eggs, sausages, grilled tomatoes, toast and pre-prepared croissants or other bakery items.
Mise en place refers to basic preparation before service, including:
assembling and preparing ingredients for menu items
cleaning, peeling and slicing fruit and vegetables
preparing simple food items such as salads, sandwiches, garnishes, coatings and batters
selection and handling (thawing, reconstituting, regenerating and re-thermalising) of portion-controlled and convenience products
display of goods in appropriate storage facility.
Equipment may include:
utensils
cutlery
microwaves
deep-fryers
hot plates
rotisseries
pans and urns
bains marie
food warmers.
Cooking methods may include deep-frying and grilling and an appropriate selection from the following, according to enterprise requirements:
hot plate
reheating
microwaving
baking
roasting
boiling
chargrilling and barbecuing.
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.
Food outlet may include:
food courts
counters in canteens and cafeterias
mobiles
trays
stands
carts or caravans.
Fast food refers to food that has been prepared off site and requires re-thermalising, and to simple food items that require basic cooking or preparation techniques, and may include:
fairy floss
hot dogs
pizza
fish and chips
hamburgers
fried chicken
sandwiches
salads
sushi
souvlaki and doner kebabs
noodles and pasta
pre-prepared soups
ice-cream and shakes
pies
breakfast items such as bacon and eggs, sausages, grilled tomatoes, toast and pre-prepared croissants or other bakery items.
Mise en place refers to basic preparation before service, including:
assembling and preparing ingredients for menu items
cleaning, peeling and slicing fruit and vegetables
preparing simple food items such as salads, sandwiches, garnishes, coatings and batters
selection and handling (thawing, reconstituting, regenerating and re-thermalising) of portion-controlled and convenience products
display of goods in appropriate storage facility.
Equipment may include:
utensils
cutlery
microwaves
deep-fryers
hot plates
rotisseries
pans and urns
bains marie
food warmers.
Cooking methods may include deep-frying and grilling and an appropriate selection from the following, according to enterprise requirements:
hot plate
reheating
microwaving
baking
roasting
boiling
chargrilling and barbecuing.
EVIDENCE GUIDE
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 range of foods efficiently and within realistic industry timeframes
preparation of food items for customers on more than one occasion and within industry-realistic time constraints.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills in a fast food environment that contains sufficient and appropriate food service and cooking equipment for the preparation and service of fast food items to reflect commercial operating practice, including:
tools and utensils, such as scrapers, tongs, ladles, seasoning shakers, metal spoons and bowls
cooking equipment, such as microwaves, deep-fryers, hot plates, rotisseries, pans, urns, bains marie and food warmers
refrigeration and storage facilities
cash handling and storage facilities, including cash registers
use of authentic ingredients.
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, cooking and serving food items
sampling of items prepared by the candidate
inspection of a fast food service area set up and operated by the candidate
written or oral questions to test knowledge of hygiene and OHS issues related to cooking and serving fast food
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:
SITHCCC001B Organise and prepare food
SITHCCC002A Present food
SITHCCC004B Clean and maintain kitchen premises
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.
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 range of foods efficiently and within realistic industry timeframes
preparation of food items for customers on more than one occasion and within industry-realistic time constraints.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills in a fast food environment that contains sufficient and appropriate food service and cooking equipment for the preparation and service of fast food items to reflect commercial operating practice, including:
tools and utensils, such as scrapers, tongs, ladles, seasoning shakers, metal spoons and bowls
cooking equipment, such as microwaves, deep-fryers, hot plates, rotisseries, pans, urns, bains marie and food warmers
refrigeration and storage facilities
cash handling and storage facilities, including cash registers
use of authentic ingredients.
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, cooking and serving food items
sampling of items prepared by the candidate
inspection of a fast food service area set up and operated by the candidate
written or oral questions to test knowledge of hygiene and OHS issues related to cooking and serving fast food
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:
SITHCCC001B Organise and prepare food
SITHCCC002A Present food
SITHCCC004B Clean and maintain kitchen premises
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 |
|---|---|---|---|
| E2042 | THHBCAT04B | Operate a fast food outlet | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF611 | SITHCCC102 | Prepare simple dishes | Unit of competency |
