Mapping Benchmark Response ~ Use food preparation equipment + Prepare simple dishes Practical
Planned Date of Assessment: ______________ Teacher: ______________________
PART A
Teacher Use Only
QUALIFICATION
SIT20312 CERTIFICATE II IN KITCHEN OPERATIONS
COMPETENCY
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
COMPETENCY
SITHCCC102 PREPARE SIMPLE DISHES
In developing this Competency Assessment Task the following factors have been considered
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The task fits into the overall assessment strategy of providing a number of opportunities to access each element of competency throughout the delivery of the course
Considers the nature of the learner and the assessment environment and resources
The task design is fair, flexible valid and reliable
Internal mapping of the task has included the critical evidence for assessment of the unit; Participate in Safe Work Practices
Internal mapping of the task has included the required skills and knowledge for the unit of competence
Critical aspects for assessment and evidence required to demonstrate competence. Evidence of the ability to:
SITHCCC102 PREPARE SIMPLE DISHES
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prepare a variety of simple dishes within commercial time constraints to meet multiple and
diverse customer requests
integrate knowledge of:
preparation methods for simple dishes
essential features and functions of food preparation equipment
food safety practices
MBR - Use food preparation equipment + Prepare simple dishes Practical 2014
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
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safely use equipment to prepare food, including commercial:
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blenders
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food processors
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mixers
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graters
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knife sharpening equipment
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knives, cleavers and utensils: butcher and boning knives, butter spreading knives,
filleting knives, vegetable peeler or knives, slicers
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measures
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scales
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thermometers
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whisks
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make precision cuts on a range of food items
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use equipment to prepare a range of foods, including:
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dairy products
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dough
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dry goods
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fruit
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general food items: batters, coatings, condiments and flavourings, garnishes, sauces
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meat
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pastry
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poultry
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seafood
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vegetables
complete food preparation tasks within commercial time constraints
integrate knowledge of: food safety practices for handling and storing different food types
This task requires the candidate to recall knowledge of food preparation equipment, preparation requirements and simple dishes. The task does not address aspects of performance criteria
where the performance is best assessed in a practical application.
SITHCCC102 1.1 Review menu or product list to determine preparation requirements for simple dishes.
SITHCCC102 2.2 Use appropriate cookery methods for dishes.
SITHCCC101 2.2 Use equipment safely and hygienically according to manufacturer instructions
SITHCCC102 2.3 Re-heat pre-prepared foods at correct temperature for required length of time.
SITHCCC102 2.4 Prepare dishes with appropriate speed and timing.
SITHCCC101 3.1 Maintain the cleanliness of equipment using appropriate cleaning agents
The required skills and knowledge for the unit of competence is evidenced by:
The written responses to a range of multiple choice and short response questions.
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Addresses the required skills and knowledge for the unit of competence
The following knowledge must be assessed as part of this unit
The following skills must be assessed as part of this unit
SITHCCC102 PREPARE SIMPLE DISHES
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communication skills to:
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interact with customers in a polite and friendly manner
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provide clear and accurate information
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literacy skills to:
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interpret instructions, menus and recipes
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write orders
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numeracy skills to:
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weigh and measure ingredients
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determine cooking times and temperatures
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planning and organising skills to efficiently sequence the stages of food preparation
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problem-solving skills to adjust preparation and cooking to meet work requirements
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self-management skills to manage own speed and timing
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technology skills to use food preparation and cooking equipment
SITHCCC102 PREPARE SIMPLE DISHES
characteristics of a range of simple dishes
basic cookery methods for simple dishes, including:
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boiling
barbecuing
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frying: deep /shallow
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grilling
microwaving
reheating
roasting
presentation methods for different types of food
equipment used to produce simple dishes:
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storage of ingredients and simple dishes:
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MBR - Use food preparation equipment + Prepare simple dishes Practical 2014
essential features and functions
safe operational practices
correct environmental conditions to ensure food safety
appropriate methods to optimise shelf life
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The following skills must be assessed as part of this unit:
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
The following knowledge must be assessed as part of this unit:
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
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literacy skills to:
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interpret food preparation lists and standard recipes
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interpret manufacturer instructions for equipment
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numeracy skills to:
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calculate the number of portions
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weigh and measure ingredients
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work with numerical features of equipment
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planning and organising skills to efficiently sequence food preparation tasks
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problem-solving skills to respond to simple equipment problems
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self-management skills to manage own speed and timing
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technology skills to use food preparation equipment
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:
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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
equipment used to prepare different types of foods, including:








dairy products
dry goods
fruit
general food items
batters
coatings
condiments and flavourings








garnishes
oils
sauces
meat
poultry
seafood
vegetables
precision cuts used in a commercial kitchen:
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MBR - Use food preparation equipment + Prepare simple dishes Practical 2014
brunoise
chiffonnade
concasse
jardinière
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julienne
macedoine
mirepoix
paysanne
Inclusive of the relevant performance criteria being assessed in this task.
SITHCCC201 Prepare simple dishes
SITHCCC101 Use food preparation
equipment
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1. Select food preparation equipment
1.1 Confirm food preparation requirements from recipes, lists or other workplace information
1.2 Identify and select knives and other equipment suited to the food preparation task
2. Use equipment to prepare food.
2.1 Safely assemble and ensure cleanliness of equipment before use
2.2 Use equipment safely and hygienically according to manufacturer instructions
2.3 Prepare food items using suitable knives to make precision cuts
3. Clean and maintain food preparation
equipment
3.1 Maintain the cleanliness of equipment using appropriate cleaning agents
3.2 Use energy, water and other resources efficiently to reduce negative environmental impacts
3.3 Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
3.4 Recognise and report on unsafe or faulty equipment or rectify according to level of individual responsibility
1. Prepare for service
1.1 Review menu or product list to determine preparation requirements for simple dishes.
1.2 Check quantities and quality of food items and restock where necessary.
1.3 Complete food preparation prior to service
2. Prepare Food
2.1 Select and use equipment safely and hygienically according to manufacturer instructions.
2.2 Use appropriate cookery methods for dishes.
2.3 Re-heat pre-prepared foods at correct temperature for required length of time.
2.4 Prepare dishes with appropriate speed and timing.
3. Present and store food
MBR - Use food preparation equipment + Prepare simple dishes Practical 2014
2.5 Use portion control to maximise profitability and minimise waste
3.1 Present food according to organisational guidelines.
3.2 Display and store food in appropriate environmental conditions
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ASSESSMENT MAPPING AND MARKING GUIDE
Assessment Marking Guidelines
Expected Response – This guide is provided to assist in
making assessment decision and increase consistency
amongst assessors.
Elements/Performance Criteria
Part A: Planning
Prepare Recipe Cards for menu item.
Ingredients are correct portions, weighed
and measured.
Recipe cards are completed to industry standards
Correct calculations, commodities and quantities
Recipe card identifies correct equipment to
be used
Equipment for food preparation and
cookery:
Equipment found in commercial kitchen work
environments:
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used to prepare different food types
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used for different cookery methods
SITHCCC101 1.2 Identify and select knives and other equipment suited to the food
preparation task
SITHCCC102 2.1 Select and use equipment safely and hygienically according to
manufacturer instructions.
SITHCCC101 2.1 Safely assemble and ensure cleanliness of equipment before use
Identify food preparation equipment,
outlining features, function, safe operational
practices and maintenance requirements
TWO pieces of Food Preparation Equipment identified.
Commercial equipment identified, clearly outlining
function, role, maintenance and safety features.
SITHCCC101 1.1Confirm food preparation requirements from recipes, lists or other
workplace information
SITHCCC101 1.2 Identify and select knives and other equipment suited to the food
preparation task
Recipe card uses correct culinary
terminology and precision cut information
Culinary terminology used for precision cuts such as:
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Brunoise (3mm dice)
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Chiffonnade (fine shred 3mm)
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Concasse (no skin, de-seeded fine dice)
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Jardinière (4mmx4mmx20mm)
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Julienne (3mmx3mmx40mm)
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Macedoine(8mm dice)
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Paysanne (1mm -2mm x15mm)
SITHCCC102 1.1Review menu or product list to determine preparation requirements for
simple dishes.
SITHCCC101 1.1Confirm Confirm food preparation requirements from recipes, lists or
other workplace information
SITHCCC101 1..2 Identify and select knives and other equipment suited to the food
preparation task
SITHCCC102 2.2 Use appropriate cookery methods for dishes.
SITHCCC101 2.3 Prepare food items using suitable knives to make precision cuts
Mise en place and workflow timeframes
clearly identified and planned in a sequential
order
Features of effective work flow:
SITHCCC101 1.1 Confirm food preparation requirements from recipes, lists or other
workplace information
SITHCCC102 1.3 Complete food preparation prior to service
SITHCCC102 2.2 Use appropriate cookery methods for dishes.
SITHCCC102 1.2 Check quantities and quality of food items and restock where
necessary.
SITHCCC102 2.5 Use portion control to maximise profitability and minimise waste
 planning and organization
 logical sequencing of food preparation
MBR - Use food preparation equipment + Prepare simple dishes Practical 2014
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and cookery tasks
 time efficiency
 dealing with pressure and time
constraints
 clear communication
 cooperation and teamwork
SITHCCC102 2.4 Prepare dishes with appropriate speed and timing.
Preparation, cooking and service within commercially
realistic time frames
Part B: Practical Cookery Assessment
Menu item prepared from Recipe Card using
correct ingredients and quantities
Menu item prepared with correct equipment and
safely; ingredients are weighed and measured
accurately (liquid and dry); waste minimization
principles are followed and carried out.
SITHCCC102 1.1 Review menu or product list to determine preparation requirements
for simple dishes.
SITHCCC101 1.1 Confirm food preparation requirements from recipes, lists or other
workplace information
SITHCCC102 1.2 Check quantities and quality of food items and restock where
necessary.
SITHCCC102 2.5 Use portion control to maximise profitability and minimise waste
Menu item prepared from Recipe Card using
correct equipment
Equipment selected is hygienic, clean, assembled
safely and appropriately. Equipment is intended for its
purpose. Faulty equipment is reported.
Knives are selected appropriately for the correct task.
SITHCCC101 1.2 Identify and select knives and other equipment suited to the food
preparation task
SITHCCC102 2.1 Select and use equipment safely and hygienically according to
manufacturer instructions.
SITHCCC101 2.1 Safely assemble and ensure cleanliness of equipment before use
SITHCCC101 2.2 Use equipment safely and hygienically according to manufacturer
instructions
SITHCCC101 2.3 Prepare food items using suitable knives to make precision cuts
SITHCCC101 3.1 Maintain the cleanliness of equipment using appropriate cleaning
agents
SITHCCC101 3.3 Maintain the condition of equipment and make minor adjustments as
required
within scope of responsibility.
SITHCCC101 3.4 Recognise and report on unsafe or faulty equipment or rectify
according to level of individual responsibility.
Menu item prepared using precision cuts
and industry culinary skills
Precision Cuts may include:
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Brunoise (3mm dice)

Chiffonnade (fine shred 3mm)

Concasse (no skin, de-seeded fine dice)

Jardinière (4mmx4mmx20mm)
SITHCCC101 1.1 Confirm food preparation requirements from recipes, lists or other
workplace Information
SITHCCC101 1.2 Identify and select knives and other equipment suited to the food
preparation task
SITHCCC101 2.3 Prepare food items using suitable knives to make precision cuts
SITHCCC102 3.2 Display and store food in appropriate environmental conditions
MBR - Use food preparation equipment + Prepare simple dishes Practical 2014
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Julienne (3mmx3mmx40mm)
Macedoine(8mm dice)
Paysanne (1mm -2mm x15mm)
Menu item cooked with correct methods of
cookery
Methods of cookery include:
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Chicken Breast - pan frying
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- even browning, cooked throughout
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Potatoes – boiling
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- not over cooked, no lumps, correct
consistency
Menu item completed to time frames and
workflow requirements planned.
Time frames are met. Menu item is prepared in _____
minutes.
Workflow written effectively and clear. All elements of
workflow meet and meal produced in a smooth
process.
Menu item plated and presented to industry
standards; portion control measures used to
minimize wastage.
Portion control measures used; wastage reduced and
environmental considerations taken into place.
Plating techniques demonstrated; no marks, clear from
spills, correct crockery, cutlery.
Presentation techniques demonstrated; height, size,
colour, texture, taste.
MBR - Use food preparation equipment + Prepare simple dishes Practical 2014
SITHCCC102 2.2 Use appropriate cookery methods for dishes.
SITHCCC102 2.3 Re-heat pre-prepared foods at correct temperature for required length
of time.
SITHCCC102 3.2 Display and store food in appropriate environmental conditions
SITHCCC102 1.2 Complete food preparation prior to service
SITHCCC102 2.4 Prepare dishes with appropriate speed and timing.
SITHCCC102 2.5 Use portion control to maximise profitability and minimise waste
SITHCCC102 3.1 Present food according to organisational guidelines.
SITHCCC101 3.2 Use energy, water and other resources efficiently to reduce negative
environmental impacts
SITHCCC102 3.2 Display and store food in appropriate environmental conditions
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