Self-Assessment Checklist - SIT30821 COOK 081123

William Angliss Institute Skills Assessment
SELF-ASSESSMENT CHECKLIST FOR SIT30821 COOK

Applicant Full Name
Current Employment Position
Total Years of Experience (FT)
Visa Subclass Applying For
Intended Skills Assessment

TSS ☐ OSAP ☐
Pathway
Have Completed a Previous
Yes ☐ No ☐
Skills Assessment
Applicant Signature
Applicant Date
Listed below are the 25 units of competencies that you will be assessed against as part of your Skills
Assessment for the COOK occupation. Please tick the relevant checkboxes that best represents your
proficiency for each unit of competency. This will aid the assessor in evaluating your abilities.
If you have the necessary skills, experience and knowledge, and are confident and ready to be
assessed against the unit of the competency, please tick ‘Yes’.
If you may not have the required skills, experience and knowledge for the unit of competency yet, or
are not ready to be assessed, please tick ‘No’.
Please refer to the website links provided for the full list of assessment criteria for each unit of
competency.
Attained
No. Unit of Competency Proficiency/Experience Required
Proficiency?
1 SITHCCC023 Use food  Select food preparation equipment Yes No
 Use equipment correctly to prepare food ☐
preparation equipment ☐
Clean and maintain food preparation equipment
https://training.gov.au/Traini
ng/Details/SITHCCC023
2 SITHCCC027 Prepare  Select ingredients Yes No
dishes using basic  Select, prepare and use equipment ☐ ☐
 Portion and prepare ingredients
methods of cookery
Cook dishes
Present and store dishes
appetisers and salads •  Select, prepare and use equipment ☐ ☐
Portion and prepare ingredients
•  Prepare appetisers and salads
1
ng/Details/SITHCCC028 Present and store appetisers and salads
Attained
Proficiency?
4 SITHCCC029 Prepare •  Select ingredients Yes No
stocks, sauces and Select, prepare and use equipment ☐ ☐
soups •  Portion and prepare ingredients
Prepare stocks, sauces and soups
 Present and store stocks, sauces and soups
5 SITHCCC030 Prepare  Select ingredients for vegetable, fruit, egg and Yes No
vegetable, fruit, eggs farinaceous dishes ☐ ☐
and farinaceous dishes •  Select, prepare and use equipment
•  Cook vegetable, fruit, egg and farinaceous dishes
https://training.gov.au/Traini Present and store vegetable, fruit, egg and
ng/Details/SITHCCC030 farinaceous dishes
6 SITHCCC031 Prepare  Select ingredients for vegetarian and vegan Yes No
vegetarian and vegan  dishes ☐ ☐
 Select, prepare and use equipment
dishes
Cook vegetarian and vegan dishes
https://training.gov.au/Traini Present and store vegetarian and vegan dishes
poultry dishes •  Select, prepare and use equipment ☐ ☐
•  Cook poultry dishes
https://training.gov.au/Traini Present poultry dishes
meat dishes •  Select, prepare and use equipment ☐ ☐
https://training.gov.au/Traini •  Cook meat dishes
Present meat dishes
seafood dishes •  Select, prepare and use equipment ☐ ☐
•  Cook seafood dishes
https://training.gov.au/Traini Present fish and shellfish
10 SITHCCC041 Produce  Select ingredients Yes No
cakes, pastries and •  Select, prepare and use equipment ☐ ☐
breads
•  Cook cakes, pastries and bread
Decorate, present and store cakes, pastries and
https://training.gov.au/Traini bread
11 SITHCCC042 Prepare  Confirm special dietary requirements and select Yes No
food to meet special ingredients ☐ ☐
 Prepare foods to satisfy nutritional and special
dietary requirements dietary requirements
Present prepared food
2
https://training.gov.au/Traini 
Attained
Proficiency?
12 SITHCCC043 Work  Organise and prepare for food service or Yes No
production Cook and present menu items for ☐
effectively as a cook ☐
 food service or production
 Complete end of shift requirements
https://training.gov.au/Traini Deal effectively with issues, problems and
ng/Details/SITHCCC043 conflict in the kitchen
13 SITHKOP009 Clean  Clean and sanitise kitchen equipment Yes No
kitchen premises and  Clean service-ware and utensils ☐ ☐
 Clean and sanitise kitchen premises
equipment
Work safely and reduce negative environmental
impacts
ng/Details/SITHKOP009
14 SITHKOP010 Plan and •  Identify customer preferences Yes No
Plan dishes ☐
cost recipes ☐
•  Cost recipes
 Write dish description
https://training.gov.au/Traini Evaluate dishes
ng/Details/SITHKOP010
15 SITHPAT016 Produce •  Select ingredients Yes No
Select, prepare and use equipment ☐
desserts ☐
•  Portion and prepare ingredients
 Produce desserts and sauces
https://training.gov.au/Traini Portion, present and store desserts
ng/Details/SITHPAT016
16 SITXFSA005 Use •  Follow hygiene procedures and identify food Yes No
hygienic practices for hazards ☐ ☐
food safety •  Report any personal health issues
Prevent food contamination
Prevent cross-contamination by washing hands
ng/Details/SITXFSA005
17 SITXFSA006 Participate •  Follow food safety program Yes No
in safe food handling Store food safely ☐ ☐
practices •  Prepare food safely
Provide safe single use items
•  Maintain a clean environment
Dispose of food safely
ng/Details/SITXFSA006
18 SITXHRM007 Coach  Prepare for on-the-job coaching Yes No
 Coach colleagues on-the-job ☐
others in job skills ☐
Follow-up coaching
ng/Details/SITXHRM007
19 SITXINV006 Receive, •  Take delivery of stock Yes No
store and maintain Store stock in appropriate conditions ☐ ☐
stock •  Maintain and rotate stock
Check and dispose of spoilt stock
3
ng/Details/SITXINV006
Attained
Proficiency?
20 SITXWHS005  Work safely Yes No
 Follow procedures for emergency situations ☐
Participate in safe work ☐
Participate in organisational health, safety and
practices
security practices
ng/Details/SITXWHS005
21 SITHCCC032 Produce  Select ingredients Yes No
cook-chill and •  Select, prepare and use equipment ☐ ☐
 Portion and prepare bulk ingredients
cookfreeze foods
•  Cook and portion bulk food items
Chill food and store under refrigeration
 Package, freeze and store cooked food
Transfer cook-chill and cook-freeze foods
22 SITHCCC033  Select frozen and chilled foods Yes No
Rethermalise chilled  Prepare chilled and frozen food for reheating ☐ ☐
Reheat pre-cooked food items
and frozen foods
Maintain, portion, present and serve reheated
food
specialised food items •  Select, prepare and use equipment ☐ ☐
•  Cook specialised food items
https://training.gov.au/Traini Present and store specialised food items
24 SITXCCS014 Provide  Communicate with internal and external Yes No
 customers Follow defined organisational ☐
service to customers ☐
standards when delivering service
 Provide service to customers
https://training.gov.au/Traini Respond to customer complaints

ng/Details/SITXCCS014 Provide internal feedback on customer service
practices
25 BSBSUS211 Participate  Measure sustainable work practices Yes No
 Support sustainable work practices ☐
in sustainable ☐
Seek opportunities to improve sustainable work
work practices practices
ng/Details/BSBSUS211
To pass the Skills Assessment for the COOK occupation, you must be fully competent in all 25 units of
competencies.

Self-Assessment Checklist - SIT30821 COOK 081123

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Self-Assessment Checklist - SIT30821 COOK 081123

Uploaded by

Copyright:

Available Formats

William Angliss Institute Skills Assessment

SELF-ASSESSMENT CHECKLIST FOR SIT30821 COOK

Current Employment Position

Total Years of Experience (FT)

Visa Subclass Applying For

Intended Skills Assessment

You might also like