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Nationally Recognised Training

SITHCCC005A Use basic methods of cookery

Recognition of Prior Learning (RPL)

EasyRPL is the Leading provider of Recognition of Prior Learning (RPL) for SITHCCC005A Use basic methods of cookery. We focus on Skills Recognition for the full qualification. If required we can organise gap training where needed.


This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. The unit underpins effective performance in all other cookery units.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.


This unit applies to hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

Required Skills

The following skills must be assessed as part of this unit:
logical and time-efficient work flow
use and characteristics of a range of equipment used for the required methods of cookery
safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns
waste minimisation techniques and environmental considerations in relation to different cookery methods
problem-solving skills to deal with problems such as shortages of food items, mistakes or problems in commodities or meals produced, and equipment failure
literacy skills to read menus, orders and instructions
numeracy skills to calculate quantities and portions against orders.

Required Knowledge

The following knowledge must be assessed as part of this unit:
food classification for the major food groups
characteristics of different foods and appropriate cookery methods
underlying principles of all basic methods of cookery
culinary terms commonly used in association with the required methods of cookery
effects of different cookery methods on the nutritional value of food
principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and personal protective equipment.

Critical aspects for assessment and evidence requird to demonstrate competency in this unit

Evidence of the following is essential:
ability to prepare dishes on more than one occasion within realistic workplace time constraints using a range of cookery methods
knowledge of major food groups, culinary terminology and equipment as they relate to the required methods of cookery
application of hygiene and safety principles and procedures during the cooking process.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Equipment and technology may include:
electric, gas or induction ranges
ovens, including combi ovens
grills and griddles
food processors
tilting frypan and bratt pan
Cookery methods may include any used within an enterprise but must include the following:
shallow frying
Dishes to be prepared must use a range of commonly-found commodities including:
dairy products, such as milk, butter, yoghurt, cheeses and alternatives
dry goods, such as flours, sugars, pastas and rice
standard fruit and vegetables
meat, seafood and poultry, which may be fresh, frozen, preserved or pre-prepared, and may also include meat products such as standard cuts, sausages, hams, salami and other meat products
general food items, such as oils, sauces, condiments and flavourings, garnishes, coatings and batters.

Licensing & Regulatory Information

Not applicable.

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