This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

BSBSUS201 Participate in environmentally sustainable work practices

Valerie is able to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

SITHPAT006 Produce desserts

Valerie is able to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

BSBWOR203 Work effectively with others

Valerie is able to work cooperatively with others and deal effectively with issues, problems and conflict.

SITXFSA001 Use hygienic practices for food safety

Valerie is able to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

SITHCCC001 Use food preparation equipment

Valerie is able to safely use commercial kitchen equipment to prepare a range of different food types.

SITXHRM001 Coach others in job skills

Valerie is able to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

SITHCCC005 Prepare dishes using basic methods of cookery

Valerie is able to use a range of basic cookery methods to prepare dishes.

SITXINV002 Maintain the quality of perishable items

Valerie is able to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

SITHCCC006 Prepare appetisers and salads

Valerie is able to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

SITXWHS001 Participate in safe work practices

Valerie is able to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

SITHCCC007 Prepare stocks, sauces and soups

Valerie is able to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

SITHCCC017 Handle and serve cheese

Valerie is able to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties.

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes

Valerie is able to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

SITHIND002 Source and use information on the hospitality industry

Valerie is able to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

SITHCCC012 Prepare poultry dishes

Valerie is able to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

SITHCCC004 Package prepared foodstuffs

Valerie is able to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

SITHCCC013 Prepare seafood dishes

Valerie is able to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.

SITHCCC003 Prepare and present sandwiches

Valerie is able to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

SITHCCC014 Prepare meat dishes

Valerie is able to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.

SITHCCC018 Prepare food to meet special dietary requirements

Valerie is able to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

SITHCCC019 Produce cakes, pastries and breads

Valerie is able to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

SITHCCC020 Work effectively as a cook

Valerie is able to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

SITHKOP001 Clean kitchen premises and equipment

Valerie is able to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

SITHKOP002 Plan and cost basic menus

Valerie is able to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.