docx from JAJSJ USUUS at Tribhuvan University. Order 597114 final. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. BSBSTR502. Identified Q&As 1. Pharmacology-2017. docx from ACT 1968 at Rockford University. 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. 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. 85 123 406 039 212 Hoddle Street, Abbotsford,. docx from FOOD AND B 241 at Hotel and Tourism Management Institute Switzerland. Such stones come in a wide range of shapes, sizes, and material compositions. 1. By ensuring that all vital materials are on hand,. 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. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. 0. docx. docx from HRMS 4281 at Sheridan College. August 2022. 0 q4. View SITHCCC027 AT12 Sushil Raj Gautam 2-19-2023. 1. Cookery method Description Impact on food Grilling Cooking food over direct heat, usually on a grill or barbecue - Creates smoky flavors and distinct grill marks - Renders fat and enhances the natural flavors of meat, fish, and vegetables Poaching Cooking food gently in liquid below its boiling point - Maintains the delicate texture of foods like eggs, fish, and. Student name: _____ Name of RTO:. If you completed all your shifts at the one venue then you would only submit one. 1 | Page 10 of 18. Other related materials See more. View SITHCCC027 Student Assessment Tasks. 2. CRICOS No. The. Learning and Assessment Kit-SITHCCC027 Prepare dishes using basic methods of cookery. Baking This method includes applying of dry convention warmth to the food in an environment that is enclosed or encased. docx from HOSPITALITY MANAGEMENT HLTMSG002 at Imagine Education. 5 Add the olive oil to the saucepan and heat. SITHCCC031* Prepare vegetarian and vegan dishes. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes . 4. Select the cooking times and. View SITHCCC027 Student Assessment v1. docx. pdf. v1. docx from MANAGEMENT HUMAN RESO at Lahore University of Management Sciences, Lahore. Course Code and Name: Cookery Unit Code: Unit Title: of cookery SIT30821 Certificate III in. View Assessment - SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. The SIT RTO materials we provide are designed to deliver the skills, tools and resources needed by students and instructors alike. It is a requirement of your course that you complete the activities in this guide. View SITHCCC027_Student_Assessment_Tasks. Other related materials See more. If your logbook contains entries from different kitchens and venues then. You are welcome to purchase our. docx. Using these RTO. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. RTO No: 90438. View SITHCCC027 Student Logbook2. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. docx. Study Resources. CRICOS No. provided in Appendix B of the Student User Guide. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: View SITHCCC027 Student Assessment Tasks. Food Type Characteristics Correct option 1. Select, prepare and use equipment. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. View SITHCCC027 (1). Delivery: Find RTOs approved to deliver this unit of competency. B. View SITHCCC027 Student Assessment v1. 3 Minimise waste to maximise profitability of dishes produced. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. Other related materials See more. docx. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: sithccc027 | rto: 45680 | cricos: 03907k 31 3. Homework #4 Solutions - ECE557 - Spring. View MergeResult_2023_09_10_10_13_41. View SITHCCC027 Assessment Task 2 of 2 Student Logbook reflective journal questiion01. 1. View Assignment - SITHCCC027 Student Assessment Tasks. Other related materials See more. au W: Sydney (Head Office):. I am also aware of my. , boiling, roasting or blanching). Complete cooking process in a logical, planned and safe manner. 01. 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. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Prepare, cut and portion ingredients according to recipe and cooking style. Expert Help. 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. docx from COMP 200 at Pakistan Institute of ophthalmology, Al-Shifa Eye Trust Hospital, Rawalpindi. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code:. 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). docx from BIO CHCD1V001 at Panjab University School of Open Learning. View SITHCCC027 Student Assessment Task. 1| Page 17 of 19 • you manage your own speed, timing, sequencing and productivity to ensure efficiency • all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards. docx from BSBSUS 211 at New York University. Other related materials. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this A template is provided in Appendix C of the Student User Guide. Food is impacted in a variety of. bc. 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. SITHCCC027 Student Assessment Task 1. View SITHCCC027 Student Assessment Task 1. Neatly fold the ends to seal and form a parcel. Other Related Materials. 0. SITHCCC027 Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 3 of 13 SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed. 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. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. g. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 42 V3: August 2022, Approved: Academic Manager, Next Review: August 2023 Academic Integrity is about the honest presentation of your academic work. Study Resources. Other related materials See more. edu. Chapter 2 Book Notes . 4. View Assignment - SITHCCC027 Student Logbook. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. o Clean all. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at. View SITHCCC027 - Student Assessment. Other related materials See more. v1. Other related materials See more. Expert Help. This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. • To. docx from BIS 3003 at Asia Pacific International College. HU245_Unit_3_Assignment. About this Student Logbook This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. docx from BIOLOGY 123A at GD Goenka University Gurugram. To judge vegetable freshness, remember these 3 easy ways:. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727. docx from BSBPMG 516 at Lonsdale Institute. b Yes as long as the untruthful testimony is not material to the case and is. 4. docx from FINANCE 650 at Alliance. 0 Contextualised and customised by MIA RTO: 40813 Student Name: Student ID. Study Resources. 1_NICOLE. View SITHCCC027 - Unit of Competency. 9874_Ravi_SITHCCC005 Assessment 1 -Assignment (1). Ingredient Qty Qty/serves Qty x serves required Extra virgin oil 1 ½ tp 1 ½ tp 1 ½ x 3 = 4. Tips for completing this logbook. This could include restaurants, educational institutions,. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code:. 2. Other related materials See more. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks • ‘use first’ or ‘new stock/old stock’ labels. As a student, you are required to: RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack. 0 20. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. : 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Ph: 1300 781 194 E: [email protected] W: Resources required to complete the assessment task: • Access to learner guide and other learning materials. SITHCCC027 Prepare dishes using basic methods of cookery Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. This allows you to confirm. SITHCCC023 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No:. When simmering, a small bubble (or two) should break through the surface of the liquid every second. Study Resources. 1. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published. View SITHCCC027 - Student Guide (1) (1). Overview. Ensure the fryer is placed on a stable surface away from flammable materials. 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. Q2: Look at the method for preparing chicken schnitzel. 0 Website: Email: [email protected] Page 4 of 12View Assessment Task 2_SITHCCC027 Updated. The unit applies to cooks working in hospitality and catering organisations. OASDAD ASDKLAJSDL. BJSB Pty Ltd. 10 1 Asparagus spears 2 Camembert 30 g Pepper, salt to taste Filo. if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes. This could include restaurants, educational institutions, health. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Pages 18 This preview shows page 8 - 11 out of 18 pages. 3 Dice the eggplant and zucchini into 2 cm pieces. docx (1). UAT 1 – Unit Knowledge Test (UKT) Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are ready for assessment. 1. Australian Government Bodies. 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. 2. au | CRICOS RADIX EDUCATION PTY. docx. It describes the practise of gathering and setting up all of the materials, utensils, and equipment required for a particular meal or recipe. Assessment Task 1: Knowledge Questions Provide your response to. Submission Date. Pages 59. 0. 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. 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. The Imperial College of Australia A. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner. RTO Connect Pty Ltd T/A Australian Study Link Institute Version 8. SITHCCC027 Prepare dishes using basic methods of cookery Release: 1 SIT HCCC027 Prepare dishes using. Log in Join. 0: March 2023, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o Don’t let raw meat or associated blood and juices come into contact with other food types. View SITHCCC027 Student Logbook. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this. 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. SITHCCC027 Prepare dishes using basic methods of cookery STUDENT LOGBOOK SITHCCC027 - Student Logbook • How did I ensureAssessment Booklet SITHCCC027 Prepare dishes using basic methods of cookery Student. ACC@ 2023 V1. SITHCCC027 prepare dishes using basic methods of. 00 $525. All of the learning materials and test books required to complete this course will be provided. Page 27 of 71 sithccc027 s2 student assessment pack. 2. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITHPAT011 Produce. Service Planning Template Determine production requirements Confirm food production requirements Analyse. docx. 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. ` Assessment Task 2: Prepare dishes using basic methods of cookery Introduction Welcome to. Match them correctly. 4 Assessment. Sweat the onion and garlic till. Place the butter and oil together in a heavy-based frying pan and heat until the cooking medium is hot. The unit applies to cooks working in hospitality and catering organisations. Test by dropping a few crumbs into the pan and see if they sizzle. View Assignment - SITHCCC027 Student Assessment Tasks (1). I certify that the attached material is my original work,. assignment. 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. 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. 1. SITHCCC023 Use food preparation equipment Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. Reserving some whole leaves for garnish. SITHCCC027 LEARNER ASSESSMENT PACK 22 2. UNIFORMS A complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending class. docx. v3. 1. 07/02/2023. 8. 00 RTO Works delivers SITHCCC027 materials that are designed to support students throughout their Hospitality training and careers. 05. Other related. AI Homework Help. 4. 3. 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. Certificate III (1 year): $10,000. Other related materials See more. Expert Help. emoore1_Module 07 Written Assignment - Summing Up the Life of a Famous Female Mathematician_022116. What are the mise en place. Welcome to CAQA Publications, a leading provider of RTO resources for trainers, learners, and industry professionals. The unit applies to cooks working in hospitality and catering organisations. Suitability or Form of Material. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. These tasks have been designed to help you demonstrate the skills and knowledge that. Future Budget& Current BS. View Assignment - SITHCCC027 Service Planning Template. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. Ensure that you: comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission. Document: SITHCCC027 Assessment Tasks RTO # 41680 | CRICOS # 03632K |Version: 1. docx. Ingredient list Recipe _____ Ingredient Qty Qty/serves Qty x serves required Select the cookery. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. assignment. Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas) Version : 1. 0. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i In this section, student will note down the discussion of the above activity Page 9 of 17 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 – Class Activities Book (Student) Version 1. docx from BIS 3003 at Asia Pacific International College. Lane_S_WK5_NursingCareModels. Study Resources. 2. 1. 0 (2). Other Related Materials See more. docx. The assessment tasks include. The unit applies to cooks working in hospitality and catering organisations. 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. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. View SITHCCC027_Student_Assessment_Tasks___Copy. Assessors must satisfy the Standards for Registered Training. S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. edu. SITHCCC028* Prepare appetisers and salads . Pages 74. v1. Get the best CHCCDE027 Implement community development strategies RTO materials today! Secure quality RTO resources to help you deliver exceptional online training. SITHCCC029 Student Logbook. docx from CAS SITXCCS008 at University of Notre Dame. SITHCCC027 Student logbook Version 10 Version Date 10 Oct 2022 Next Review 10 from COMP 2010 at Loyalist College. 4 hours Refresher Do research, take notes or review your classroom materials on the following: Communicating and working with a team. SITHCCC027 Prepare dishes using basic methods of cookery temperature recording charts work flow schedules cleaning schedules diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the Performance Evidence. View SITHCCC027 Student Logbook. d. This includes material sourced from the internet, AuSC staf, other. Describe each of the following cookery methods and how they impact different types of food. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. HISTORY 041. docx from BSBPMG 516 at Lonsdale Institute. This Student Logbook is where you will record evidence of the knowledge and skills you. RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027. SITHCCC027 Prepare dishes using basic methods of cookery Unit/Assessment Mapping (Extract) This Unit/Assessment Mapping extract is taken from Catapult Smallprint’s full hardcopy Trainer/Assessor Guide for the unit SITHCCC027. Other related materials See more. Click or tap here to enter text. docx from BUSINESS SITHCCC027 at Berkeley College. BJSB Pty Ltd. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. : 03953D Page 2 of 16 RTO CODE: 40788 CRICOS NO. 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. 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. 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. View SITHCCC027 S2 Student Assessment Pack v1. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. Other related materials See more. 2. docx from CHEM 301 at Kathmandu University School of Management. 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. View Assessment - SITHCCC027-LearningActivityBook-V1. Assessment Task Cover Sheet Attach this front cover page to EACH of your assessment. SITHCCC027: Prepare dishes using. au | CRICOS Code:. au | View SITHCCC027 Student Assessment Tasks c. This. View SITHCCC027 Student Assessment v1. docx from BSBPMG 516 at Lonsdale Institute. $500 Per Unit. View SITHCCC027 Student Logbook. Put the food in the deep fryer basket then put it into the hot oil instead of directly put the food into the deep fryer. Suite 1, Level 1, 37 - 39 George Street. docx from JAMES COOK HOSPITALIT at James Cook University. Expert Help. 3. 4. Baking This includes reheating your food inside a closed space using dry convection. 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. docx from AA 1SITHCCC027 Prepare dishes using basic methods of cookery RTO # 41380 Document: SITHCCC027 Student Logbook | CRICOS 03632K#|Version: 1. SITHCCC027 Prepare. Study Resources. What are the mise en place. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. docx. The unit integrates key technical and. 2. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery Version: 1. These SITHCCC027 RTO materials are being developed by Precision RTO Resources. 0 Updated 14 July 2022 AIC ( from COOKERY SITXFIN003 at Western Sydney University. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. Blue Lotus College Unit Code: SITHCCC027 Task: Develop a Production Plan This task requires you to prepare a production plan. S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 2. View SITHCCC027 Student Assessment v1. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205. SITHCCC027 prepare dishes using basic methods of cookery First published. Food types may be. 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.