Hospitality (Kitchen Operations) Curriculum Framework SIT12
Program: Task 2
Units of Competency:
HSC Indicative
Hours
Code
Title
Core/Elective
Prerequisite Units
SITHCCC101
Use food preparation equipment
Elective
20
SITXFSA101
SITHCCC102
Prepare simple dishes
Elective
20
SITXFSA101
Rationale: This program provides the opportunity for Clients to develop knowledge and skills required to work effectively in an environmentally sustainable manner.
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 course.
This program is designed to be delivered in an integrated approach with other units of competency as a part of the HSC (Hospitality) 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 Food & Beverage 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

Initiative & Enterprise

Learning

Communication

Planning and Organising

Team Work

Problem Solving

Technology

CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
1
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts: SITHCCC101 Use Food Preparation Equipment
REQUIRED SKILLS
Literacy skills to
o Interpret food preparation lists and
standard recipes
o Interpret manufacturer instructions
for equipment
 Numeracy skills to
o Calculate the number of portions
o Weigh and measure ingredients
o Work with numerical features of
equipment

Planning and organising skills to effectively
sequence food preparation tasks

Problem solving skills to respond to simple
equipment problems

Self-management skills to manage own
speed and timing

Technology skills to use food preparation
equipment

REQUIRED KNOWLEDGE
The meaning and role of mise en place in the process of preparing, cooking and
presenting food
 Equipment used in food preparation, including essential features and functions
safe operational practices and maintenance requirements for:
o Commercial:
 Blenders
 Food processors
 Mixers
o Graters
o Knife, cleavers and utensils:
 Butcher and boning knives
 Butter spreading knives
 Filleting knives
 Vegetable peeler or knives, slicers
o Measures
o Scales
o Thermometers
o Whisks

Equipment used to prepare different types of foods, including:
o Dairy products
o Dry goods
o Fruit

General food items:
o Batters
o Coatings
o Condiments and flavourings
o Garnishes
o Oils
o Sauces

Meat

Poultry

Seafood

Vegetables

Precision cuts used in a commercial kitchen:
o Brunoise
o Chiffonnade
o Concasse
o Jardinière
o Julienne
o Macedoine
o Mirepoix
o paysanne

CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
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KEY TERMS / CONCEPTS
mise en place
large equipment
small equipment
cutting action
correct grip
precision cuts
brunoise
julienne
mirepoix
macedione
jardinière
paysanne
chiffonnade
turning vegetables
segmenting
concasse
batters
coatings
condiments
flavourings
bouquet garni
duxelle
marinades
refresh
blanch
sweat
sanitiser
cross contamination
contaminant
contamination
work flow
work methods
task analysis
2
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts: SITHCCC102 Prepare simple dishes
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REQUIRED SKILLS
communication skills to:

interact with customers in a polite
and friendly manner

provide clear and accurate
information
literacy skills to:

interpret instructions, menus and
recipes

write orders
numeracy skills to:

weigh and measure ingredients

determine cooking times and
temperatures
planning and organising skills to efficiently
sequence the stages of food preparation
problem-solving skills to adjust preparation
and cooking to meet work requirements
self-management skills to manage own
speed and timing
technology skills to use food preparation and
cooking equipment
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REQUIRED KNOWLEDGE
characteristics of a range of simple dishes
basic cookery methods for simple dishes, including:

boiling barbecuing

frying:
 deep
 shallow

grilling

microwaving

reheating

roasting
presentation methods for different types of food
equipment used to produce simple dishes:

essential features and functions

safe operational practices
storage of ingredients and simple dishes

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
KEY TERMS / CONCEPTS
3
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performan
ce criteria
Range Statement
Content: HSC Requirements and Advice
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
Learning
experience
s/
Assessme
nt
activities
Resourc
es
Registratio
n/
Signature
and Date
4
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performan
ce criteria
Range Statement
Content: HSC Requirements and Advice
Preparation
 safe and hygienic practices for food preparation in commercial
kitchen work environments
 mise en place:
- meaning
- role in:
 preparing food
 cooking food
 presenting food
- for dishes:
 incorporating a range of food types
 produced by a range of cookery methods
 Work instruction:
- Standard recipes:
 Dishes incorporating a range of food types
 Dishes produced by a range of cookery methods
- Task sheets
- Food preparation lists
1. Select
 Time and task management:
food
- effect on poor work flow on:
preparati
 colleagues
on
 customers
equipmen
 business
t
- features of effective work flow:
 planning and organisation
 logical sequencing of food preparation and
cookery tasks
 time efficiency
 dealing with pressure and time constraints
 clear communication
 cooperation and teamwork
 Preparation, cooking and service within commercially realistic
time frames
 Preparation of a range of ingredients:
- incorporating a range of food types
- for a range of standard recipes
- with consideration to portion control
CEO Wollongong RTO 90487

Weighing
and
measuring dry and wet ingredients
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple
dishes
 Calculating and determining quantities and portions required
Learning
experience
s/
Assessme
nt
activities
Resourc
es
Registratio
n/
Signature
and Date
1.1 confirm
food
preparation
requiremen
ts from
recipes,
lists or
other
workplace
information
5
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performan
ce criteria
Range Statement
Content: HSC Requirements and Advice



1.2 identify
and select
knives and
other
equipment
suited to
the food
preparation
task.
Other equipment may include:
 fixed equipment
 hand-held equipment
 specialised items for
different:
o cooking
methods
o foodtypes
Learning
experience
s/
Assessme
nt
activities
Resourc
es
Registratio
n/
Signature
and Date
Weighing and measuring dry & wet ingredients
Calculating and determining quantities and portions required
Washing, peeling and trimming of a range of foods
Knives
 parts of a knife
 knife-handling techniques
 types of knives, their characteristics and use in preparation
of a range of food types
 techniques to sharpen knives using a steel and a stone
 suitable cutting surfaces:
 yielding
 unyielding
 safe work practices when handling, using, cleaning and
storing knives
Equipment for food preparation and cookery
 examples of equipment classified as utensils, mechanical
and fixed
 equipment found in commercial kitchen work environments:
- used to prepare different food types
- used for different cookery methods
Cookery Methods
 category of cookery:
- dry heat method
- moist heat method
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
6
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performan
ce criteria
Range Statement
Content: HSC Requirements and Advice
Learning
experience
s/
Assessme
nt
activities
Resourc
es
Registratio
n/
Signature
and Date
Cooking Process
 safe and hygienic work practices for cooking in commercial
kitchen work environments
 environmentally friendly work practices in the cooking
process:
- efficient use of resources, water and energy
- management of kitchen waste
Food
 types:
- dairy products
- dough
- dry goods
- fruit
- meat
- pastry
- poultry
- seafood
- vegetables
- general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces
 food each food type:
- examples
- characteristics
- indicators of freshness and quality
- use in different recipes
- effects of different cookery methods
- handling and storage
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
7
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
2. Use
equipment
to prepare
food.
Performance
criteria
Range Statement
Content: HSC Requirements and
Advice
2.1 Safely
assemble and
ensure
cleanliness of
equipment
before use.
Clean and Sanitise
 disassembling kitchen equipment
for cleaning and reassembling
once complete
 workplace policy and procedures
and industry and workplace
standards for cleaning commercial
kitchen premises and equipment
2.2 use
equipment
safely and
hygienically
according to
manufacturer
instructions.
Equipment for Food Preparation
and Cookery
 for a range of equipment
- name and general
features
- purposes and limitations
- selection for task
(function)
- assembly (if appropriate)
- safe and hygienic
use/operation:
 hazard(s) and risk (s)
control
 pre-operational and
safety checks
 according to
manufacturer’s
instructions
- cleaning and sanitising
- maintenance
- storage
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
8
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performance
criteria
2.3 Prepare
food items
using suitable
knives to
make
precision
cuts.
Content: HSC Requirements and
Advice
Range Statement
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date

Precision cuts:
- Brunoise
- Chiffonnade
- Concasse
- Jardinière
- Julienne
- Macedoine
- Mirepoix
- Paysanne
Presentation of Food
 Importance of food presentation to
the customer’s dining experience
 Considerations when plating food:
- Appropriate crockery,
serviceware and utensils
- Temperature of crockery
and food
- Portion size
- Placement of food
- Presentation according to
recipe
- Avoiding/removing grease
marks, spills and drips
- Use of appropriate sauces
and garnishes or
decorations
 Industry and workplace
standards for food
presentation
 Current trends in the
preparation, presentation and
service of food
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
9
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performance
criteria
3.1 maintain
the
cleanliness of
equipment
using
appropriate
cleaning
agents.
3. Clean
and
maintain
food
preparation
equipment
Range Statement
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Clean and Sanitise
 Safe and hygienic work
practices when cleaning
kitchen premises and
equipment
 Difference between
cleaning, sanitising and
disinfecting and the
importance and purpose of
each
 Fir a range of cleaning and
sanitising agents and
chemicals (products) for
kitchen premises and
equipment:
- Interpretation of
instructions on the
product label, safety
data sheet(SD) and
associated workplace
documents
Cleaning regimes
 Importance and purpose of
cleaning regimes
 Cleaning of kitchen
premises and equipment as
a component of food safety
Commercial Kitchen Work
Environment
 Importance of cleaning
services to food safety and
hygiene and the overall
quality of service provided
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
10
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performance
criteria
3.2 use
energy, water
and other
resources
efficiently to
reduce
negative
environmental
impacts.
Range Statement
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Preparation
 Waste-minimisation
techniques for use during
food preparation cooking,
presentation and service
 Environmentally friendly
work practices during food
preparation:
- Efficient use of
resources, water and
energy
- Management of kitchen
waste:
 Storage of reuseable by products
 Sorting of
recyclables
 Disposal of waste

Environmentally sustainable work
Practices when cleaning
 Workplace strategies to
reduce negative
environmental impact
 Efficient use of resources,
water and energy
 Workplace systems to
manage kitchen waste:
- Storage of re-usable by
products
- Sorting of recyclables
- Disposal of waste:
 Food waste
 General waste
 Damaged service ware
 Hazardous substances
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
11
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
Element
Performance
criteria
3.3 maintain
the condition
of equipment
and make
minor
adjustments
as required
within scope
of
responsibility.
3.4recognise
and report on
unsafe or
faulty
equipment or
rectify
according to
level of
individual
responsibility.
Range Statement
Minor adjustments may
include:
 Adjusting blades
 Oiling machines
 Sharpening knives
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Equipment for Food Preparation
and cookery
 problems with equipment
- indicators of unsafe
and/or faulty equipment
- solution(s) to common
problems
Equipment for Food Preparation
and cookery
- respond within scope of
responsibility:
 rectify (minor
adjustments)
 refer to
supervisor/manager
- recording and reporting
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
12
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC102 PREPARE SIMPLE DISHES
Element
Performance
criteria
1.1 review
menu or
product list to
determine
preparation
requirements
for simple
dishes
1
Prepare
for
service
Range Statement
Simple dishes may include:
 dishes prepared off-site and rethermalised
 dishes containing a small number
of ingredients
 dishes that require singular or
limited cooking and preparation
techniques:
 finger food
 fish and chips
 fried chicken
 hamburgers
 hot dogs
 kebabs
 noodles
 pasta
 pies
 pizza
 pre-prepared soups
 salads
 sandwiches.
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
No guidance provided within the
Stage 6 Syllabus
1.2 check
quantities
and quality of
food items
and restock
where
necessary.
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
13
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC102 PREPARE SIMPLE DISHES
Element
Performance
criteria
1.3 complete
Food
preparation
prior to
service
Range Statement
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Food preparation may include:
 displaying food items
 handling pre-prepared items:
 reconstituting
 thawing
 rethermalising
 making:
 batters
 coatings
 garnishes
 salads
 sandwiches
 preparing raw food:
- cleaning
- peeling
- slicing
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
14
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC102 PREPARE SIMPLE DISHES
Element
Performance
criteria
2.1 select and
use
equipment
safely and
hygienically
according to
manufacturer
instructions
2
Prepare
food.
Range Statement
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Equipment may include:
 bain marie
 blenders
 cooking ranges:
o electric
o gas
o induction
 crockery
 cutlery
 food processors and mixers
 knives and knife sharpening
equipment
 fyers
 grills and griddles
 microwaves
 ovens
 pans
 salamanders
 scales
 slicers
 steamers
 thermometers
 utensils.
2.2 use
appropriate
cookery
methods for
dishes
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
15
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC102 PREPARE SIMPLE DISHES
Element
Performance
criteria
Range Statement
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
2.3 re-heat
pre-prepared
foods at
correct
temperature
for required
length of time.
2.4 Prepare
dishes with
appropriate
speed and
timing.
2.5 Use
portion control
to maximise
profitability
and minimise
waste.
SITHCCC102 PREPARE SIMPLE DISHES
Element
Performance
criteria
3
present
and
store
food.
3.1 present
food according
to
organisational
guidelines
Range Statement
Content: HSC Requirements and
Advice
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
Learning experiences/
Assessment activities
Resources
Registration/
Signature and
Date
16
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHCCC102 PREPARE SIMPLE DISHES
Element
Performance
criteria
3.2 display and
store food in
appropriate
environmental
conditions
Range Statement
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature and
Date
Environmental conditions
relates to appropriate:
 atmosphere
 humidity
 light
 packaging
 temperature
 use of containers
 ventilation
CEO Wollongong RTO 90487
Teaching Program Task 2 SITHCCC101 Use food preparation equipment, SITHCCC102 Prepare simple dishes
17
July 2014