SITHCCC027 — Prepare dishes using basic methods of cookery

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What an assessment for SITHCCC027 must cover

33 assessable components: 5 elements (17 performance criteria), 4 performance evidence and 7 knowledge evidence requirements, plus 5 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Select ingredients.

1.1Confirm food production requirements from standard recipes.
1.2Calculate ingredient amounts according to requirements.
1.3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
1.4Check perishable supplies for spoilage or contamination prior to preparation.

2 Select, prepare and use equipment.

2.1Select type and size of equipment suitable to requirements.
2.2Safely assemble and ensure cleanliness of equipment before use.
2.3Use equipment safely and hygienically according to manufacturer instructions.

3 Portion and prepare ingredients.

3.1Weigh and measure ingredients and create portions according to recipe.
3.2Prepare, cut and portion ingredients according to recipe and cooking style.
3.3Minimise waste to maximise profitability of food items prepared.

4 Cook dishes.

4.1Select and use cookery methods for dishes following standard recipes.
4.2Complete cooking process in a logical, planned and safe manner.
4.3Identify problems with the cooking process and take corrective action.
4.4Work cooperatively with colleagues to ensure timely preparation of dishes.

5 Present and store dishes.

5.1Present dishes on appropriate service-ware.
5.2Add garnishes and accompaniments according to standard recipes.
5.3Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Performance evidence

use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes): - baking - blanching - boiling - braising - deep-frying - grilling - poaching - roasting - shallow frying - sous vide - steaming - stewing
complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes (at least once across preparation of the above six dishes): - dairy products - dry goods - frozen goods - fruit - meat - poultry - seafood - vegetables
use food safety practices for handling and storing food
prepare, plate and present two portions each of the six finished dishes above: - within commercial time constraints and deadlines - demonstrating portion control procedures - responding to at least one special customer request.

Knowledge evidence

characteristics of the major food types listed in the Performance Evidence
effects of cookery methods on the major food types listed in the Performance Evidence
desired outcome when applying cookery methods listed in the Performance Evidence to the major food types listed in the Performance Evidence
meaning and role of mise en place in the process of preparing, cooking and presenting food
essential culinary terms relating to the cookery methods described in the Performance Evidence
contents of date codes and rotation labels for stock
safe operational practices using essential functions and features of equipment used in the above cookery methods.

Foundation skills

Reading skills: locate information in menus and standard recipes in order to determine food preparation requirements.
Oral communication skills: listen and respond to colleagues specific enquiries or problems.
Numeracy skills: calculate the number of portions; determine cooking times and temperatures.
Teamwork skills: ensure that individual contributions to the plating of a dish supports timely and quality food service.
Self-management skills: apply safety procedures when working in the kitchen; deal with pressure of work and kitchen conditions.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHCCC027

What does an assessment tool for SITHCCC027 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHCCC027 needs to address all 33 unit components: 5 elements with 17 performance criteria, 4 performance evidence requirements, 7 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHCCC027?

Auditori pulls the current release of SITHCCC027 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHCCC027 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHCCC027 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHCCC027, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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