Hospitality (Kitchen Operations) Curriculum Framework SIT12
Program: Term 3 and 4
Units of Competency:
Code
Title
Core/Elective
SITHCCC201
Produce dishes using basic methods of cookery
Core
HSC Indicative
Hours
Prerequisite Units
40
SITXFSA101
Use hygienic practices
for food safety
Rationale: This program provides the opportunity for Clients to develop knowledge and skills required to use a range of basic cookery methods to prepare dishes to
industry standards. Clients will develop the specific knowledge and understanding to enable the skills to be developed and applied in the workplace. Environmentally
sustainable work practices and procedures will need to be addressed throughout the HSC Hospitality (Kitchen operations) course.
This program is designed to be delivered in an integrated approach with other units of competency as a part of the HSC Hospitality (Kitchen operations) course. It is not
intended to be delivered as a program on its own.
Trainers should look at the other units of competency that they are delivering to identify how and when elements of this program can be integrated with the development of
other skills and knowledge.
Employability Skills (please indicate)
Self Management
Planning and Organising


Initiative & Enterprise
Team Work


Learning
Problem Solving


Communication
Technology


CEO Wollongong RTO 90487
Teaching Program SITHCCC201 Produce dishes using basic methods of cookery
July 2014
1
Hospitality (Kitchen Operations) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts:
Required Skills
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initiative and enterprise skills to minimise
wastage
literacy skills to read menus, recipes and task
sheets
numeracy skills to:
calculate the number of portions
weigh and measure ingredients
determine cooking times and temperatures
planning and organising skills to work in a
logical and planned way
problem-solving skills to respond to problems
in the cooking process
self-management skills to:
work safely in the kitchen
deal with pressure of work and kitchen
conditions
technology skills to use food preparation and
cooking equipment.
Required Knowledge
Key Terms and Concepts
▪ characteristics of different food types, their use in
different dishes and the effects of different cookery
methods on those foods, including:
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dairy products
dry goods
fruit
general food items:
batters
coatings
condiments and flavourings
garnishes
oils
sauces
meat
poultry
seafood
vegetables
▪ the meaning and role of mise en place in the
process of preparing, cooking and presenting food
▪ culinary terms and principles and practices of
different cookery methods including:
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baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying:
pan-frying
sauté
stir-frying
steaming
stewing
microwaving
contents of stock date codes and rotation labels
equipment used for cookery methods:
essential features and functions
safe operational practices.
CEO Wollongong RTO 90487
Teaching Program SITHCCC201 Produce dishes using basic methods of cookery
July 2014
2
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC201 Produce dishes using basic methods of cookery
1. Select ingredients.
Element
Performance criteria
Range Statement
1.1 Confirm food
production
requirements from
food preparation list
and standard
recipes.
Food production
requirements may
include:
▪ deadlines
▪ portion control
▪ quantities to be
produced
▪ special customer
requests
▪ special dietary
requirements.
1.2 Calculate
ingredient amounts
according to
requirements.
Content: BOSTES
Requirements and Advice
(if applicable)

Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
produce food for
multiple customers
within commercial
time constraints
1.3 Identify and
select ingredients
from stores
according to recipe,
quality, freshness
and stock rotation
requirements.
CEO Wollongong RTO 90487
Teaching Program SITHCCC201 Produce dishes using basic methods of cookery
July 2014
3
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC201 Produce dishes using basic methods of cookery
2. Select, prepare and use equipment.
Element
Performance criteria
2.1 Select
equipment of
correct type and
size.
2.2 Safely assemble
and ensure
cleanliness of
equipment before
use.
2.3 Use equipment
safely and
hygienically
according to
manufacturer
instructions.
Range Statement
Equipment may
include:
▪ bains marie
▪ blenders
▪ cooking ranges:
▪ electric
▪ gas
▪ induction
▪ crockery
▪ cutlery
▪ food processors
and mixers
▪ knives and knife
sharpening
equipment
▪ fryers
▪ grills and griddles
▪ microwaves
▪ ovens
▪ pans
▪ salamanders
▪ scales
▪ slicers
▪ steamers
▪ thermometers
▪ utensils.
Content: BOSTES
Requirements and Advice
(if applicable)
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
▪ Integrate knowledge
of:
▪ major food types,
culinary terminology
and equipment as
they relate to the
required methods of
cookery
▪ features, functions
and safe use of food
preparation
equipment
▪ food safety
practices for
handling and storing
different food types.
CEO Wollongong RTO 90487
Teaching Program SITHCCC201 Produce dishes using basic methods of cookery
July 2014
4
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC201 Produce dishes using basic methods of cookery
Element
Performance criteria
Range Statement
3. Assemble and prepare ingredients.
3.1 Weigh and
measure ingredients
and create portions
according to recipe.
3.2 Prepare, cut and
portion ingredients
according to recipe
and cooking style.
3.3 Minimise waste
and store reusable
by-products.
Content: BOSTES
Requirements and Advice
(if applicable)
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
▪ follow standard
recipes for dishes that
together use all of the
following ingredients:
▪ dairy products
▪ dry goods
▪ fruit
▪ general food
items
▪ meat
▪ poultry
▪ seafood
▪ vegetables
▪ complete mise en
place activities for
different dishes
CEO Wollongong RTO 90487
Teaching Program SITHCCC201 Produce dishes using basic methods of cookery
July 2014
5
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC201 Produce dishes using basic methods of cookery
Element
Performance criteria
Range Statement
4.1 Use cookery
methods for dishes
following standard
recipes.
Dishes may
include:
▪ appetisers
▪ breakfast items
▪ café-style items
4. Cook dishes.
4.2 Complete
cooking process in a
logical and safe
manner.
4.3 Identify
problems with the
cooking process and
take corrective
action.
4.4 Work
cooperatively with
colleagues to ensure
timely preparation of
dishes.
Content: BOSTES
Requirements and Advice
(if applicable)
▪ Use a range of
cookery methods to
prepare dishes
including:
▪ Baking
▪ Blanching
Dishes of limited
▪ Boiling
complexity:
▪ Braising
▪ containing a small
▪ Deep-frying
number of
▪ Grilling
ingredients
▪ Poaching
▪ requiring a single
▪ Roasting
cookery method
▪ Shallow frying:
▪ fast food
▪ Pan-frying
▪ partially-prepared
▪ Sauté
items
▪ Stir-frying
▪ pasta dishes.
▪ Steaming
▪ Stewing
▪ Microwaving
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Practical Assessment:
TAPAS
4.5 Present dishes
according to recipe.
CEO Wollongong RTO 90487
Teaching Program SITHCCC201 Produce dishes using basic methods of cookery
July 2014
6
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC201 Produce dishes using basic methods of cookery
Element
Performance criteria
Range Statement
Content: BOSTES
Requirements and Advice
(if applicable)
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
CEO Wollongong RTO 90487
Teaching Program SITHCCC201 Produce dishes using basic methods of cookery
July 2014
7