Pages 26. 11 Bake in the oven for about 20 minutes. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. 0. An ingredient list has been provided for you or you may like to use your organisation’s standard template. WSC-ASSSITHCCC027-V1. The Imperial College of Australia A. The SIT RTO materials we provide are designed to deliver the skills, tools and resources needed by students and instructors alike. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized from any person or source. docx from BIOLOGY 123A at GD Goenka University Gurugram. Precision RTO Resources’ SIT30821 RTO materials include detailed, informative, and up-to-date learner resources which will be critical for your students’ success in the course. 1. Complete with white buttons)SIT30821 Certificate III in Commercial Cookery Student Guide - SITHCCC036 Prepare meat dishes | Page 8 of 60 V1. Questions Provide answers to all of the questions below. Identify problems with the cooking process and take corrective action. Training packages that include this unit Qualifications that include this unit Classifications Display history Content Compare: Compare content of this unit of competency with other releases or training components Download: Download Unit of competency in Word format. SITHCCC027 Prepare. docx. docx from COOKERY SITXHRM001 at The University of Sydney. 0 Version Date: 10 Oct 2022 Next Review: 10 Oct 2023 Approved by: Academic Manager 14 | P a g e ABN: 57 169 281 501 E. docx from BUSINESS ECON 2000 at Loyalist College. Expert Help. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 63. SITHCCC027- Prepare dishes using basic methods of cookery. SITHCCC005 Assessment Task 1 2. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. University of the Punjab, Quid-e-Azam. Plagiarism occurs when you fail to. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code:. edu. 4. The unit applies to operational personnel in hospitality and catering organisations that. Food Type Characteristics Correct option 1. View SITHCCC027 Student Assessment v1. 0. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|2RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 61 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 As a student, you are required to: • Undertake studies and research responsibly and with honesty and integrity • Ensure that academic work is in no way falsified • Seek permission to use the. RADIX EDUCATION PTY. v1. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. SITHCCC035-Service-Planning-Template. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. NB: We do NOT provide any training services. Application. Week 5 Study Guide. 4. Other Related. 3. Australian National University. docx from BSBLDR 502 at The University of Sydney. 5 Overview. Other related materials See more. 10 1 Asparagus spears 2 Camembert 30 g Pepper, salt to taste Filo. au W:. Chili Cause 3 tbsp. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code:. Editable, Quality Resources. You are welcome to purchase our. Log in Join. Place the butter and oil together in a heavy-based frying pan and heat until the cooking medium is hot. If your logbook contains entries from different kitchens and venues then. 1 -. These SITHCCC027 RTO materials are being developed by Precision RTO Resources. 0 question 1. 1. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. Service Planning Template Determine production requirements Confirm food production requirements Analyse. Ingredient list Recipe _____ Ingredient Qty Qty/serves Qty x serves required Select the cookery. Define the term mise en place. 2. RTO Connect Pty Ltd T/A Australian Study Link Institute Version 8. Vinegar3 tbsp. View SITHCCC027 Student Assessment Task 1. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 37 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 Unit outcome • This unit is not graded and the student must complete and submit all requirements for the assessment task for this cluster or unit of competency to be deemed competent. View SITHCCC027-Learner Guide-V1. 3. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: [email protected] W: A: Level 4, 114-120 Castlereagh Street Sydney NSW 2000 Australia Assessment Details Qualification Code/Title SIT40521 Certificate IV in Kitchen Management Assessment Type Assessment -01 (Knowledge Questions) Assessment- 02 (Logbook) Time allowed Due. docx from CE 22 at Peach County High School. 1. Tips for completing this logbook • Read through your logbook before you get started and make sure you understand what you need to do. 1. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. C from SIT30821 SITHCCC027 at Imagine Education. Select, prepare and use equipment. Get the best CHCCDE027 Implement community development strategies RTO materials today! Secure quality RTO resources to help you deliver exceptional online training. Click or tap here to enter text. Email [email protected] from ARTS 123 at Guru Nanak Dev University College. 0. View SITHCCC027 Student Assessment Task. Email enrol@skills. Expert Help. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO materials package includes: Access to Virtual Workplace Resources. Public School. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. View Assessment - SITHCCC027-LearningActivityBook-V1. 2. Suitability or Form of Material. A template is provided in Appendix C of the Student User Guide. Tips for completing this logbook. This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. 1 ACOT (1). including materials and dimensions. Select, prepare and use equipment. First I marinate the chicken with salt, pepper oregano and rosemary and put inside the cool room for 15 to 20 minutes. Minimise waste to maximise profitability of food items prepared. View SITHCCC027 AT12 Sushil Raj Gautam 2-19-2023. See moreGet the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO. College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic. au | CRICOS RADIX EDUCATION PTY. pdf. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 20 Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. docx from MANAGEMENT MN4062 at Davenport University. Learner Resource SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) 7 Using this Learner Resource You can find the following icons within the learner resource: Further Reading Includes links to websites, articles, or other online reading materials to aid in your study. utensils • whisk • steamer • spoons and ladles • temperature probe • thermometer • food safe gloves • cleaning materials and. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this. Study Resources. docx. Other. Select type and size of knives and other equipment suitable to requirements. Order 597114 final. 3 Minimise waste to maximise profitability of dishes produced. CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery. No refund applies if the promotional materials were shipped to individual customers. Other related materials See more. pdf from CE MISC at Edward Waters College. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. Assessment Task cover sheet RTO Code: 45763 CRICOS Code: 03956A Version: 1. Upload to Study. 2. edu. N. 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C SITHCCC027 Prepare Dishes using basic methods of Cookery Assessment Tool. These. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 1 of 13 File Name: SITHCCC027 Student Assessment. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. Upload to Study. 0. This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. docx. 1 20220823 3 The cookery method that I would use depends on the type of dish being prepared. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published. View SITHCCC027_Student_Logbook_v1. 2. The unit applies to cooks working in hospitality and catering organisations. Your SITHCCC027 RTO training package will include this set of materials: Learner Resource; Trainer Manual; Learning Activity Workbook; Mapping Tool; Access to Virtual Workplace Resources (wherever applicable) PowerPoint; SITHCCC027 e-Learning Resources (Optional) Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. SITHCCC027* Prepare dishes using basic methods of cookery . Other related materials See more. 0. 1. Identify problems with the cooking process and take corrective action. Suitability or Form of Material. The unit applies to cooks working in hospitality and catering organisations. Other related materials See more. To judge vegetable freshness, remember these 3 easy ways: Sight : Choose the. This. Other related materials See more. Application. Pages 59. 45316 Page |2 Objective of Assessment Assessment Feedback. SITHCCC027- Task 2 – Skill Test Unit Code SITHCCC027 Unit Description Prepare dishes using basic methods of cookery Assessment Type Task 2 – Skills Test Assessment Location Kitchen - 460 Cleveland St, Surry Hills By submitting this work, I declare that: I have been advised of the assessment requirements, have been made. Portion and prepare ingredients. Scribd is the world's largest social reading and publishing site. _____ SITHCCC027 Assessment Instruction Version: 1. RTO No. SOC 02. If you are a contractor, you must pay PST on taxable goods (e. Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. 00124K (Melbourne), 02475D (Sydney and Brisbane). M. RTO No. Guia ITS. Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery Release:. 1. This could include restaurants,. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. Expert Help. docx from HRMS 4281 at Sheridan College. 1. View SITHCCC027 Service Planning Template. It describes the practise of gathering and setting up all of the materials, utensils, and equipment required for a particular meal or recipe. 1. Other related materials See more. Pharmacology-2017. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. Identified Q&As 55. 2. RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027. Analisis de Vulnerabilidades Modelo. Describe each of the following cookery methods and how they impact different types of food. View SITHCCC027 Student Logbook. Reflective journals Reflective journal Student name: Date: 12/11/2022 Did an RTO assessor observeVET Resources Assessment Kits are quality assured RTO resources with audit and update guarantee. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. BSBSTR502 Marking Guide CBSA V2. Order 597114 final. test prep. , boiling, roasting or blanching). and RTO Training Resources, covered by the license agreement Greenwich College | ABN 31 114. edu. Includes chef uniform, knife set & course materials. SITHCCC027 Prepare dishes using basic methods of cookery Unit Summary • This unit describes the performance outcomes, skills and knowledge required to use a. Instruction labels provide information on how to use the product, SITHCCC023 Prepare dishes using basic. 3. SITXFSA006 Participate in safe food. Anti-Nutritional Factors. SIT30821 – Be a Certificate III in Commercial Cookery Provider. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. These labels are found on products themselves and provide information on the materials used to make. Other related materials See more. pdf from BUSINESS A00081463 at Canadore College. 5 Add the olive oil to the saucepan and heat. ASSESSMENT COVER SHEET & AGREEMENT Qualification: SIT50416 Diploma of Hospitality Management Unit Code & Title: SITHCCC027 Prepare dishes. 3. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. View SITHCCC027 - SAB_1. 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. au Contact. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J Head Office Address: Level 2,4 & 8, 341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-08 Learner Guide- UNIT CODE | Version: 1. Boiling - This entails submerging food in water which has been heated and this approach is utilized for food such as pasta, vegetables and our category. This is our collective and productive effort to provide your RTO with a wholesome package that enables you to offer quality training and assessment to all your students. CPPREP4102 - Market property (Release 1) Case Study Questions – 17 Palmer Street Question 1 Explain how you will check and ensure that your advertising meets the regulatory requirements for your state; is ethical and meets effective marketing principles. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] Red meat 1. Australian Harbour International College RTO ID: 41338 CRICOS. 5 Methods of Cookery. View SITHCCC027 Assessment 1. Homework #4 Solutions - ECE557 - Spring. Certificate IV (1. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia). 2. Baking This includes reheating your food inside a closed space using dry convection. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. 1537427486-5cs4a-dbms. Our materials and resources are. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 3 of 62 I confirm that the purpose and procedure of this assessment task has been clearly. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. 0 (2). Using discretion and judgement, they work with. Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Recipe Book | Version 1. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 8 of 63 The Imperial College of Australia A. Application. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. Welcome to CAQA Publications, a leading provider of RTO resources for trainers, learners, and industry professionals. Q2: Look at the method for preparing chicken schnitzel. Solutions available. 4. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. a)-the four steps you need to follow to use a microwave in planned and logical manner 1-make sure the container is covered 2-reheat should avoided 3-make sure cover the food. medical-case. View SITHCCC023 SITHCCC027 Task 2 Performance. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. You may use materials on LMS or use the Internet to research and find the answers. Use the recipe provided or one supplied by your assessor. 5 Water 3 cup 3 cup 3x3 = 9 Select the cookery method that you will use. edu. pdf from CE 22 at Peach County High School. Baking This includes reheating your food inside a closed space using dry convection. IT525_Leslie O'Connor_Unit 1. Wkst_4-_Atoms_and_Ions. Our mission is to provide the highest quality educational materials and innovative training and assessment. 1 | Page 10 of 18. v1. docx from BIOCHEMISTRY BIO-313 at Panjab University School of Open Learning. Student User Guide comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission guidelines answer all questions. Please ensure that you read the instructions provided with these tasks carefully. ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. Document SITHCCC027 Student Guide RTO 41380 CRICOS 03632K Version 10 Page 21 of from CIS 211 at Amjad Ali Khan College Of Business Admn. Carefully read the following information. Baking Using dry heat is a step in the cooking process that it is. Overview. Other. WK9-Answers. N. View SITHCCC027 Student Assessment Tasks (1). SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and. SITHCCC027 - Prepare dishes using basic methods of cookery | Assessment Task 2 V1. Page 2 of 12 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Self Study Guide Version 1. SITHCCC027 Prepare dishes using basic methods of cookery maintaining a clean work area disposing of or storing surplus products working safely and hygienically working sustainably working efficiently working within commercial time constraints and deadlines responding to special customer requests and dietary requirements. 0 | Page 8 of 40 Fruit and vegetables that are pre-packaged may have already been washed, but you should check the product label to make sure this is the case. It is important that you provide evidence that you have successfully completed each task. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized from any person or source. View SITHCCC027 Student Logbook. :45062 | CRICOS:104311J | L4 & L5, 14 Railway Parade,. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 39 Question 1: Give below are Major food types and their quality characteristics. Solutions Available. Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. View SITHCCC027-Major-Assessment-C-V1. View SITHCCC027 methods of cookery. docx. Simmering - is a gentle boiling process where foods are cooked in hot liquids kept just below the boiling point of water (lower than 100°C) and above poaching temperature (higher than 71 - 82°C). Transitional provision PAS 19R paragraph 173 provides that an entity shall apply. SITHCCC027: Prepare dishes using. of cookery. View reflective journal sithccc027. View Assignment - SITHCCC027 - Student Guide. Multimedia Includes links to videos or audios you can. These tasks have been designed to help you demonstrate the skills and knowledge that. computer with Windows 7 or higher; Internet; These facilities are available on campus. Learning and Assessment Kit-SITHCCC027 Prepare dishes using basic methods of cookery. View SITHCCC027 Slideshow. View Assessment - SITHCCC027-LearningActivityBook-V1. View SITHCCC027 Shivraj singh. Lane_S_WK5_NursingCareModels. View SITHCCC027 Student Assessment Task 2. docx from HRM 004 at Oxford University. 3 Dice the eggplant and zucchini into 2 cm pieces. This comprehensive CPCCBC4007A training and assessment resource package comes in an editable digital format, so you are free to contextualise, modify, and adapt the RTO. 01. 41089 I CRICOS NO. Assessment Details Qualification Code/Title Assessment Type Task 2 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. SITHCCC027 Prepare dishes using basic methods of cookery Duke College (DC) Assessment 1, April 2023 CRICOS ID: 02564C Version 2. au | CRICOS Code:. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks • ‘use first’ or ‘new stock/old stock’ labels. View Assignment - SITHCCC027 Student Guide. edu. AI Homework Help. Other related materials See more. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727. SITHCCC027 STUDENT ASSESSMENT TASKS PREPARE DISHES USING BASIC METHODS OF COOKERY Contents Student assessment. Other related materials See more. View SITHCCC027 Student Assessment Tasks. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 1 of 62 SITHCCC027-Prepare. Study Resources. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. v1. View Assignment - SITHCCC027 Service Planning Template. National VET Websites. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. provided in Appendix B of the Student User Guide. SITHCCC027 LEARNER ASSESSMENT PACK 4 Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1). View SITHCCC027 Student Assessment Tasks. docx from BSBSUS 211 at New York University. View Assignment - SITHCCC027 Student Assessment Tasks. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. C:UsersMatthewAlliance College DropboxCompanyA- New package CIIISIT21 CookeryDraft units (incomplete)SITHCCC027 Methods of cookeryAssessmentSITHCCC027 Assessment 1 V1. Other related materials See more. SITHCCC031* Prepare vegetarian and vegan dishes. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. Log in Join. The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. docx. District Public School & Bulleh Shah Degree College. SITHCCC027 Prepare dishes using basic methods of cookery Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 1: Introduction In this unit you will learn how to apply a range of basic cookery methods to prepare different types of dishes that include meat, poultry, seafood, fruit, vegetables, dairy products and dry goods. 0 | Page 6 of 12 • responding to special customer requests and dietary requirements. 3. docx. 4. if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor. CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery. 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