Unit of competency: SITHCCC005A. Date: 26-Nov-2008 Page: 1. STUDENT
ASSESSMENT GUIDE. Unit of competency name. Use basic methods of cookery.
NEW SOUTH WALES TECHNICAL AND FURTHER EDUCATION COMMISSION STUDENT ASSESSMENT GUIDE - UNIT OF COMPETENCY
STUDENT ASSESSMENT GUIDE Unit of competency name
Use basic methods of cookery
Unit of competency number
SITHCCC005A
Unit Purpose On completion of this unit you will have the skills and knowledge required to use a range of basic cookery methods in the preparation of food in hospitality or catering operation. Specifically, you will be able to: select and use a range of cooking equipment understand and apply the basic principals of cookery methods within realistic time constraints of food service in a commercial cooking environment recognise the need for and to use specific safety and hygiene practices relevant to the food service industry recognise the importance of workflow along with minimising waste
Pre-requisites PREREQUISITES are subjects which you must have successfully completed before you are allowed to enrol in this subject. Most subjects do not have prerequisites and you may enrol in them without having done any other subjects. SITHCCC001A SITHCCC002A SITXOHS002A
Organise and prepare food Present food Follow workplace hygiene procedures
Reporting of assessment outcomes Your result will be recorded and reported to you as Competent or Not yet Competent.
Requirements to successfully complete this unit of competency To be competent in the unit SITHCCC005A Use basic methods of cookery, you must demonstrate: ability to prepare dishes on more than one occasion within realistic workplace time constraints using a range of cookery methods knowledge of major food groups, culinary terminology and equipment as they relate to the required methods of cookery application of hygiene and safety principles and procedures during the cooking process. To ensure that sufficient evidence is collected you must successfully complete two (2) formal assessment event/s, and use examples and/or documents from a real or simulated commercial kitchen.
NEW SOUTH WALES TECHNICAL AND FURTHER EDUCATION COMMISSION STUDENT ASSESSMENT GUIDE - UNIT OF COMPETENCY
Recognition of Prior Learning is available for this unit. Recognition of Prior Learning will be determined according to TAFE NSW Recognition Policy. For more information refer to an Institute Recognition Contact, TAFE NSW Counsellor or Course Information Officer or access “Recognition” on the Internet at: http://www.tafensw.edu.au/applyenrol/recognition/
What you will need You will be required to provide your own protective clothing and commercial cookery equipment. Clothing will be stipulated by your college and will include: Enclosed non slip shoes Trousers Jacket Waist apron and head covering General commercial cookery equipment will include a cookery toolbox containing chef’s knives and a range of preparation utensils. Your trainer will provide details of specific clothing and equipment that you must supply.
More about assessment For information about assessment in TAFE please see "Every Student's Guide to Assessment in TAFE NSW" which is available on the TAFE internet site at: http://www.tafensw.edu.au/courses/about/assessment_guide.htm
Additional details for local assessment arrangements
