View Assignment - SITHCCC027 Student Logbook. docx from GH 775 at Karachi School for Business & Leadership. CRICOS No. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. Didasko Learning Resources is pleased to announce the launch of our SIT Release 2 content with eight new Cookery units. A template is provided in Appendix C of the Student User Guide. RTOs purchase a license for their RTO only and are not permitted to share the documents with any. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this. 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. 0 Page | 7 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Meat and poultry Meat and poultry can contain a number of harmful bacteria including: • salmonella • listeria • campylobacter • e-coli Each of these bacteria can cause food poisoning which, in vulnerable groups, can be extremely serious. Study Resources. provided in Appendix B of the Student User Guide. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page. SITHCCC027 Prepare dishes using basic methods of cookery Version: 1. prepare using basicdishes methods of cookery First published 2022 Version. Explain your decision. Document: SITHCCC027 Assessment Tasks RTO # 41680 | CRICOS # 03632K |Version: 1. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. 0. • To. Document SITHCCC027 Student Guide RTO 41380 CRICOS 03632K Version 10 Page 21 of from CIS 211 at Amjad Ali Khan College Of Business Admn. HISTORY 041. 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. SITHCCC027 Prepare dishes using basic methods of cookery Unit Summary • This unit describes the performance outcomes, skills and knowledge required to use a. No refund applies if the promotional materials were shipped to individual customers. 8. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 10 of 50 Q1: Define the term mise en place. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. B. II. Method Equipment Feature of Equipment Safe Operating Practice Baking trays Made of heat resistant and non- stick material to prevent the sticking of food to the tray Baking trays must be washed. including materials and dimensions. Work cooperatively with colleagues to ensure timely preparation of dishes. LTD. RADIX EDUCATION PTY. docx. C from SIT30821 SITHCCC027 at Imagine Education. Other Related Materials. If you completed all your shifts at the one venue then you would only submit one. SITHCCC023 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No:. SITHCCC027: Prepare dishes using basic methods of cookery: SITHCCC030: Prepare vegetable, fruit, eggs and farinaceous dishes. 5 Overview. Information Bulletin Building and Safety Standards Branch PO Box 9844 Stn Prov Govt Victoria BC V8W 9T2 Email: building. SITHCCC027- Prepare dishes using basic methods of cookery. It is important that you provide evidence that you have successfully completed each task. pdf from MANA MKT401 at Loreto Grammar School for Girls. 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. View SITHCCC027 Student Assessment Tasks. View SITHCCC027 _Assessment Instruction_v1. docx from BSBPMG 516 at Lonsdale Institute. SITHCCC027 Prepare dishes using basic methods of cookery Cookery Cert 2 SIT20421. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it together. docx from HAHA 1266 at University of the People. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. Other related materials See more. v1. 4. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. You may use materials on LMS or use the Internet to research and find the answers. Didasko Learning Resources offers SIT Training Packages to RTOs and TAFEs. Reserving some whole leaves for garnish. SITHCCC027 prepare dishes using basic methods of cookery First published. 24X7 help, plag free solution. View Assessment - SITHCCC027-LearningActivityBook-V1. au W: Sydney (Head Office):. docx from COOKERY SITHCCC019 at Edith Cowan University. 4. Wkst_4-_Atoms_and_Ions. pdf from MANA MKT401 at Loreto Grammar School for Girls. SITXFSA005 Use hygienic practices for food safety. 1. docx. trading as SITHCCC027 Student Pack The Imperial College of Australia Version: February 2023 CRICOS ID: 02858M, RTO ID: 121966 Australian Harbour International College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Version V1. Log in Join. 3. 0. docx. CHICKEN IN FILO PASTRY YIELD: 1 PORTION Ingredients Quantity Breast of chicken, no. SITHCCC027 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No: 03857D Version No 1. 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. au | CRICOS Code:. Other related materials See more. 4. _____ SITHCCC027 Student Guide Version: 1. Note: You must. Method 1 Brunoise the onion and chop the garlic. 0 RTO. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Observation report ASSESSMENT B – OBSERVATION REPORT ASSESSMENT INFORMATION Learner name Learner ID Assessor name Date Observable skill/task Use basic methods of cookery to complete two portions of a dish. docx from MECHANICAL 0101 at Pandit Deendayal Petroleum University. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO materials package includes: Access to Virtual Workplace Resources. 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. 0 Updated on 14 July 2022 This document is uncontrolled when printed (Printed on: 19 August 2023) Page 8 of 20 4. View SITHCCC027 AT12 Sushil Raj Gautam 2-19-2023. John's University. Name of RTO: WSC _____ Trainer/assessor name: MSharifuzzaman. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. View SITHCCC027 Student Logbook. Food is impacted in a variety of. BSBSTR502 Marking Guide CBSA V2. Document: SITHCCC027 Service Planning Template RTO # 41380. 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. View SITHCCC027_Student Logbook_v1. docx from COOKERY SITXHRM001 at The University of Sydney. docx from MANAGEMENT MN4062 at Davenport University. assignment. N. building materials) you obtain to fulfil a contract, unless a specific exemption applies. Other related materials See more. About this document This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing during class time. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Weigh and measure ingredients and create portions according to recipe. PROJECT PORTFOLIO STUDENT LOGBOOK SITHCCC027 Prepare Dishes Using Basic Methods. 1537427486-5cs4a-dbms. Describe each of the following cookery methods and how they impact different types of food. Other related materials See more. Be sure to PRINT your FIRST name & LAST. As a student, you are required to: RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack. 2. Our mission is to provide the highest quality educational materials and innovative training and assessment. Ensure the fryer is placed on a stable surface away from flammable materials. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. Select food preparation equipment. Lane_S_WK5_NursingCareModels. edu. As a. Our trainers are highly qualified and experienced professional with relevant industry experience and our training materials are practical, up-to-date and industry relevant. you have learnt during your course. Includes chef uniform, knife set & course materials. 2023 Page | 2 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M Information for Student: All work is to be entirely of the student. SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 – Knowledge Question Assessment Cover Sheet &. SITHCCC027: Prepare dishes using. View SITHCCC027 Student Assessment Tasks(4). RADIX EDUCATION PTY. Food types may be. Residential Schools in. 3 Dice the eggplant and zucchini into 2 cm pieces. 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. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 4 of 32 • safe operational practices using essential functions and features of equipment used in the above cookery methods. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. School. Select and use cookery methods for dishes following standard recipes. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using. Delivery: Find RTOs approved to deliver this unit of competency. State and Territory Government Training Departments. 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. RTO Code: 45592 Service. 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. View SITHCCC027 Student Logbook. Pages 40. Australian Government Bodies. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Confirm cleanliness of equipment before use. Sithccc027 prepare dishes using basic methods of. UNIFORMS A complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending class. The unit applies to cooks working in hospitality and catering organisations. Other related materials See more. Such stones come in a wide range of shapes, sizes, and material compositions. 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. 1_2023 Q7: Satisfactory response Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 13 of 16 SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. dishes using basic methods of cookery Major Assessment C Activity Version 1. 4. Log in Join. 05. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code:. Sr. Lane_S_WK5_NursingCareModels. 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. Student Name Student ID Unit Name SITHCCC027 - Prepare dishes using basic methods of cookeryPractical Date Submission Date Studen Get expert help for SITHCCC027 - Prepare dishes and many more. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. Document: SITHCCC027 Student Guide RTO # 41380 | CRICOS # 03632K |Version: 1. ACC FINANCIAL. The Imperial College of Australia A. The unit applies to cooks working in hospitality and catering organisations. Chapter 2 Book Notes . docx from MANAGE QUALITY CUSTOMER SERVICE 1 at Greenwich English College. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. v1. AI Homework Help. C:UsersMatthewAlliance College DropboxCompanyA- New package CIIISIT21 CookeryDraft units (incomplete)SITHCCC027 Methods of cookeryAssessmentSITHCCC027 Assessment 1 V1. RTO ID: 45629 Page 6 of 7. Doc Preview. 2. Public School. au W:. 0. 0_RGIT. NB: We do NOT provide any training services. SITHCCC005 Assessment Task 1 2. On the labels it needs to have details of the product, name of the person that created it, quantity, the date it was made, the use by date and any allergen or health advice such as vegan, gluten free or has nuts. 4. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. View SITHCCC027-Major-Assessment-C-V1. Certificate III (1 year): $10,000. College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic. Food Type Characteristics Correct option 1. Identified Q&As 55. Other related materialsView SITHCCC027 Student Assessment Tasks. It's a term used in commercial kitchens to describe how a cook sets up and arranges the. SITHCCC027 Prepare dishes using basic methods of cookery 2 1: Introduction SITHCCC027 Prepare dishes using basic Le’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945 E: [email protected] A: 424 Harris Street Ultimo 2007 W: Lesson 6 (5 Hours) Delivery of unit: SITHCCC027 – Prepare dishes using basic methods of cookery Trainers’ notes Practical Knowledge A workflow plan for the. docx. edu. docx from BSBPMG 516 at Lonsdale Institute. It typically has long cooking time and. Dairy products a) In good condition and free from. 1 (1). $ 550. pdf from CE MISC at Edward Waters College. THIS PAGE IS INTENTIONALLY LEFT BLANK 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-09 Assessment Booklet - UNIT CODE | Version: 1. 4. Using these RTO. Application. This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. 0. docx from BUILDING A 5011A at Lovely Professional University. View SITHCCC027 - Student Logbook. I prepared the materials in advance and honed my dumpling-folding technique to maximise efficiency. If your logbook contains entries from different kitchens and venues then. docx from MANAGEMENT MISC at Far Eastern University. Analisis de Vulnerabilidades Modelo. Please note that you may complete a number of cooking methods and food types during one session, therefore you will only need to complete a single reflective journal for these cases. 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. Place the butter and oil together in a heavy-based frying pan and heat until the cooking medium is hot. Baking This method includes applying of dry convention warmth to the food in an environment that is enclosed or encased. docx. 0. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 24 Assessment Pack (UAP) – Cover Sheet Student and Trainer/Assessor Details Student ID Student name Trainer/Assessor name Course and Unit Details Course code SIT30821 Course name Certificate III in Commercial Cookery Unit code SITHCCC027 Unit name Prepare dishes using basic methods of cookery Assessment Plan To demonstrate competence in this unit, the student must be assessed as satisfactory in. docx from MANA HUMAN RESO at Glendale High School. View SITHCCC027 Student Assessment Task 2. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Introduction Welcome to the Student Assessment Tasks for SITHCCC005 Prepare. Study Resources. BSBSTR502. View SITHCCC027 - Student Guide (1) (1). docx from COMP 2010 at Loyalist College. If you are unsure about anything, talk to your. 6. The finished meal was not. Submission Date. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 24 of 32 SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks - Dish 2 Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS The food production. RTO Code: 45650. Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. unit 3 challenge. Research. Calculator, pens, measuring equipment,. Other related materials See more. docx from BIOLOGY 123A at GD Goenka University Gurugram. General Information for this assessment: Read the instructions for each question very carefully. RTO Training and Assessment Resources From $700 Per Unit. 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. 1. RTO ID: 45629 Assessment Outcome & Checklists SITHCCC027 Prepare dishes using basic methods of cookery. edu. N. Other Related. View SITHCCC027 Student Assessment Tasks. These labels are found on products themselves and provide information on the materials used to make the. 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. Click or tap here to enter text. RTO 32473 CRICOS 03328G. 2. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks, sauces and. 41089 I CRICOS NO. View SITHCCC027 - Unit of Competency. 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. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). d. docx. docx. Study Resources. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. To prepare the ‘Production Plan’, you need to complete ingredients and. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. docx. The unit applies to cooks working in hospitality and catering organisations. Expert Help. TAFEs and RTOs to use the materials without any restrictions as to the number of students, no restrictions as to the. View SITHCCC027 Shivraj singh. Student name: _____ Name of RTO:. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205. bc. 07. Application. The activities align with the assessment tools to ensure the content and language are consistent (this is a common problem when RTOs who buy assessment tool-only. 4. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 10 of 50 Q1: Define the term mise en place. Other. 07 The Power Debate Today. This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 To determine how many servings are required for the first recipe, "The Ultimate Bread & Butter Pudding," we can refer back to the original recipe and the modifications made for two servings. SITHCCC027 – Prepare dishes using basic methods of cookery. edu. This allows you to confirm. 4 hours Refresher Do research, take notes or review your classroom materials on the following: Communicating and working with a team Bacteria and safe food handling Temperature requirements for storing meat A method for cooking vegetables that you feel you need to improve on (e. pdf. If any items of the checklist are incomplete or not clear to the student,. 2. docx from COOKERY SITHCCC007 at Central Queensland University. Description. Chapter 2 Book Notes . 4. 00 $525. Other related. It. 1_2023 Answer the following questions: 7. SITHCCC027 Student logbook Version 10 Version Date 10 Oct 2022 Next Review 10 from COMP 2010 at Loyalist College. This could include restaurants, educational institutions,. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. 5 Add the olive oil to the saucepan and heat. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment. xlsx. N. Cluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment. 1. a What are the tax consequences to A B C and ABC if the land has a basis to C of. View SITHCCC027 Student Assessment Task 1. docx from SITHCCC 027 at Imagine Education. 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. Study Resources. S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. Overview. View SITHCCC023 and SITHCCC027 Cluster - ASSESSMENT 1 Written Assessment v1. A method for cooking vegetables that you feel you need to improve on (e. docx. Future Budget& Current BS. This could include restaurants,. 0. docx from JAJSJ USUUS at Tribhuvan University. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 |View Assignment - SITHCCC027- Unit Assessment Tool (UAT). au Contact us. UAT 1 – Unit Knowledge Test (UKT) Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are ready for assessment. ACC@ 2023 V1. Other Related Materials. View SITHCCC027 Student Logbook. M. HU245_Unit_3_Assignment. SITHCCC031* Prepare vegetarian and vegan dishes. 3. Unit-by-Unit Resource with PowerPoint Presentations and Mapping. Vinegar3 tbsp. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. •. SITHCCC027 – Assessment Booklet - Student copy Version 1. certain plastics and other materials used to store food and make. 4 Pick, wash and chiffonade the basil and parsley leaves. of cookery. If you are unsure, speak to your assessor and/or. RTO 32473. edu. View SITHCCC027_Student_Assessment_Tasks___Copy. 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. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Reflective journals Reflective journal Student name: Date: 18/12/2022 Did an RTO assessor observe this Recipe/s prepared: easy braised chicken breast Cooking method used: ☒ baking ☒ blanching ☐ boiling ☒ braising ☐ deep-fr ☐ poaching ☐ ☒ shallow frying. medical-case. if your RTO has provided you with an assessment cover sheet,. Course units. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. 0. ASSESSMENT COVER SHEET & AGREEMENT Qualification: SIT50416 Diploma of Hospitality Management Unit Code & Title: SITHCCC027 Prepare dishes. Other related materials See more. docx. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of.