This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills for live service or production periods. The unit integrates key technical and organisational skills. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHCCC309 Work effectively as a cook, which applies to qualified cooks.
This unit applies to hospitality and catering operations and to individuals who prepare a range of food items, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.
Mapping | Notes | Date |
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Is superseded by and equivalent to SITHCCC011 - Use cookery skills effectively | • Equivalent •Unit updated to meet the Standards for Training Packages. | 02/Mar/2016 |
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