trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 63. 1. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. emoore1_Module 07 Written Assignment - Summing Up the Life of a Famous Female Mathematician_022116. docx from BUSINESS ECON 2000 at Loyalist College. behaviour-change-assignment. 0 Updated 14 July 2022 AIC ( from COOKERY SITXFIN003 at Western Sydney University. Using these RTO. View SITHCCC027 - Student Logbook. provided in Appendix B of the Student User Guide. docx from MANAGEMENT MISC at Far Eastern University. This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. The unit applies to cooks working in hospitality and catering organisations. au |. Other related materials See more. 0. Select, prepare and use equipment. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at. N. docx from MANAGEMENT 35 at Tribhuvan University. Lab 4 Gravity on Earth. docx from BSB 502 at Lonsdale Institute. edu. RTO 32473 CRICOS 03328G. This cover page is not included in Catapult Smallprint’s printed books. pdf from MANA MKT401 at Loreto Grammar School for Girls. : 03953D Page 2 of 16 RTO CODE: 40788 CRICOS NO. If you are unsure, speak to your assessor and/or. Select and use cookery methods for dishes following standard recipes. View SITHCCC027 Student Assessment Tasks(4). SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessor Checklists Assessment Task 2. docx from COOKERY SITHCCC003 at Central Queensland University. Simply call us on 1300 885 484 to buy RTO materials, or fill out the enquiry form and our team will be in touch ASAP to assist you with more information. T/A CANBERRA INSTITUTE OF EDUCATION AND TECHNOLOGY Ground Floor 15 Barry Drive, Turner CRICOS Provider Code: 03835K | RTO Code: 45592 Telephone: 0261703300 Email: [email protected] Website: | V1. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Lane_S_WK5_NursingCareModels. Other related materials See more. Log in Join. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia). Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using. -Material Fee including Kitchen Ingredients and Learning Resources: $ 1000. : 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. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. 1_2023 Assessment Task. g. Complete with white buttons)SIT30821 Certificate III in Commercial Cookery Student Guide - SITHCCC036 Prepare meat dishes | Page 8 of 60 V1. docx from FINANCE 650 at Alliance. SITHCCC027 Prepare dishes using basic methods of cookery Logbook summary Use this list to keep track of your progress. View SITHCCC027 methods of cookery. docx from MANA HUMAN RESO at Glendale High School. What are the mise en place. 5 years): $2022 Price - $10,800 2023 Price - $11,200. Overview. 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. View SITHCCC027 Student Assessment Tasks - Copy. View SITHCCC027 Student Logbook. 0 RTO. HISTORY 041. docx from BIO CHCD1V001 at Panjab University School of Open Learning. 0 20. Students also studied. Ingredient list Recipe _____ Ingredient Qty Qty/serves Qty x serves required Select the cookery. The most common baked. 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. 0/ Mar 2023 Page 2 of 2. 00124K (Melbourne), 02475D (Sydney and Brisbane). 0 Responsibility:. Place the crumbed breast into the pan, breast side down first, and fry until. 0. 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. Homework #4 Solutions - ECE557 - Spring 2019. Study Resources. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it. Upload to Study. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. Use the recipe provided or one supplied by your assessor. PROJECT PORTFOLIO STUDENT LOGBOOK SITHCCC027 Prepare Dishes Using Basic Methods. 1_NICOLE. View Assignment - SITHCCC027 Student Assessment Tasks (1). Expert Help. docx from SITHCCC 027 at Imagine Education. SITXFSA005 Use hygienic practices for food safety. View SITHCCC027 - Student Assessment. SITHCCC027 Student logbook Version 10 Version Date 10 Oct 2022 Next Review 10 from COMP 2010 at Loyalist College. SITHCCC029 Student Logbook. As a student, you are required to: RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack. Using discretion and judgement, they work with. Other related materials See more. List four safety tips for using a deep fryer. Keep in mind that, if you are completing your assessment in your RTO’s training. 3. : 03457B If your first attempt at this assessment is Not Satisfactory (NS), you will be given one other opportunity to resubmit the assessment, however, conditions apply. docx. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. The assessment tasks include Knowledge Assessment where you need. SITHCCC027 prepare dishes using basic methods of. 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. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. View SITHCCC027 Student Assessment v1. Service Planning: SITHCCC027 Prepare dishes using basic methods of cookery Determine production requirements Recipe1:. Wkst_4-_Atoms_and_Ions. If you are unsure about anything, talk to your. Expert Help. 2. Other related materials See more. 2. SITHCCC031* Prepare vegetarian and vegan dishes. Match them correctly. View SITHCCC027 Student Logbook. 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. View Assignment - SITHCCC027 - Student Guide. Includes chef uniform, knife set & course materials. 1. August 2022. 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. If you completed all your shifts at the one venue then you would only submit one. You will need to take your notes/completed activities to class. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. Other related materials See more. 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. docx from CE 22 at Peach County High School. ACC FINANCIAL. 0. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. 07/02/2023. 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). CRICOS No. docx. 5 Overview. 9874_Ravi_SITHCCC005 Assessment 1 -Assignment (1). v1. 2. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit. 0 resources maintain the company’s commitment to dynamic learning materials, compliant assessments and supporting tools. au | Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date 18 december Location sccm Term / Year 4 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Ishara adhikari Student ID Mcs2000922 Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized. John's 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. View SITHCCC027 Student Logbook2. The. The unit. 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. As one of the foundational courses in Hospitality and Cookery, we’ve created our SITHCCC027 resources to. Learning and Assessment Kit-SITHCCC027 Prepare dishes using basic methods of cookery. To judge vegetable freshness, remember these 3 easy ways: Sight : Choose the. 1. View Assignment - SITHCCC027 Student Assessment Tasks. SITHCCC027 Prepare dishes using basic methods of cookery 5 Logbook summary Use this list to keep track of your progress. Please refer to the Unit Application Page. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. However, if your RTO has provided you with an. including materials and dimensions. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code:. B. Student Declaration ☒ Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this. 3. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. Other related materials See more. provided in Appendix B of the Student User Guide. View SITHCCC027 Student Assessment v1. View Assessment - SITHCCC027-LearningActivityBook-V1. Our SITHCCC027 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. Define the term mise en place. edu. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. edu. View SITHCCC027 AT12 Sushil Raj Gautam 2-19-2023. Study Resources. View SITHCCC027 Assessment Task 2 of 2 Student Logbook reflective journal questiion01. Other related materials See more. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. SITHCCC027: Prepare dishes using. View SITHCCC027 Student Assessment Tasks. Pages 74. docx from COOKERY SITHCCC007 at Central Queensland University. Questions Provide answers to all of the questions below. Pages 40. Solutions Available. Cranberry Case MGT 624. Expert Help. edu. 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. The simulated business, The Continent Hotel, can be accessed by going to Username: spencercollegelearner Password: spencercollege@123 Login to The Continent Hotel. Description. _ ABN: 57 169 281 501 E: [email protected] Website:. National VET Websites. CRICOS No. Level 4, 4 Railway Pde, Burwood NSW 2134 Australia National Number 1800318181Unit Name. Study Resources. 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. 01. All of the learning materials and test books required to complete this course will be provided. It is important that you provide evidence that you have successfully completed each task. This could include restaurants, educational institutions,. 1. 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. View SITHCCC027 Student Assessment v1. declaration after the summary section. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Describe each of the following cookery methods and how they impact different types of food. docx from MECHANICAL 0101 at Pandit Deendayal Petroleum University. Student details section Fill in the table below: Student name: Phuong Dung Nguyen_____ Name of RTO: Sydney Metro College_____ Trainer/assessor name: Vinay Kumar_____ If this workbook is found, please contact me to return it using the details below: Name: Phuong Dung Nguyen Mobile number: 0422 765 914_____ Address: Unit 9 32 – 34 Fifth Ave. View SITHCCC027 Student Assessment Tasks 2. 0 – Updated on 21 st September 2022UNIT CODE SITHCCC027 UNIT TITLE 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 . • To. 6. SOC 02. Food is impacted in a variety of. ORDER the latest release of the SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO training resources now! The SITHCCC027 RTO materials are now available for delivery. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. 0. Doc Preview. See moreGet the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO. 15. docx from BSBPMG 516 at Lonsdale Institute. It. SITHCCC027 Prepare dishes using basic methods of cookery 5 i . a What are the tax consequences to A B C and ABC if the land has a basis to C of. docx from ACT 1968 at Rockford University. 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. docx. SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO Learning Resources. SITHCCC027 Prepare dishes using basic methods ofPage 27 of 71 SITHCCC027 S2 Student Assessment Pack v11 Durban International from MANAGEMENT 10 at Invertis University. The assessment tasks include. assignment. Portion and prepare ingredients. 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. College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic. View SITHCCC027 - Assessment Requirements. 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. Identified Q&As 55. It requires the ability to check the quality of food and select correct packaging materials. 07. 0 June 2022 Page 2 of 39 SITHCCC027 Prepare dishes using basic methods of cookery C SITHCCC028 Prepare appetisers and salads C SITHCCC029 Prepare stocks, sauces and soups C SITHCCC030 Prepare vegetable, fruit, eggs andApplication. Chapter 2 Book Notes . This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. View Assessment - SITHCCC027-LearningActivityBook-V1. 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. Other related. prepare using basicdishes methods of cookery First published 2022 Version. $500 Per Unit. Other related materials See more. 00 RTO Works delivers SITHCCC027 materials that are designed to support students throughout their Hospitality training and careers. 1. edu. Other related materials See more. pdf from SITHCCC 027 at University of Notre Dame. 24X7 help, plag free solution. CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery. docx. 4. A template is provided in Appendix C of the Student User Guide. 5 Add the olive oil to the saucepan and heat. Australian Government Bodies. 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. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. docx from BSC MISC at Western Michigan University. Other Related Materials. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Introduction Welcome to the Student Assessment Tasks for SITHCCC005 Prepare. arrangements as per the number of orders the timing may varies for cooking the chicken noodle soup and the. Define the term mise en place. (RTO). 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. 1_2023 Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria. SITHCCC027 Prepare dishes using basic methods of cookery Version: 1. if your RTO has provided you with an assessment cover sheet,. 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. 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. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. SITHCCC027 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No: 03857D Version No 1. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. 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. 0_RGIT. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. Mashed potatoes, creamy, smooth, warm, tasty 3. CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery. BSBSTR502. All of the learning materials and test books required to complete this course will be provided. Other related materials See more. RTO No: 90438. Q2: Look at the method for preparing chicken schnitzel. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. Assessment Conditions Skills must be demonstrated in an operational. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Select and use cookery methods for dishes following standard recipes. docx from JAJSJ USUUS at Tribhuvan University. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Food types may be. 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 Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. 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. . ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. 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. Assessment Task Cover Sheet Attach this front cover page to EACH of your assessment. docx. Residential Schools in. docx 3 of you must check when collecting these from storage areas or upon delivery from stores to ensure quality and. View SITHCCC027 Student Logbook. au | CRICOS Code:. 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. Meat and poultry Meat and poultry can contain a number. B. Logbook summary Use this list to keep track of your progress. Our mission is to provide the highest quality educational materials and innovative training and assessment tools that will help people reach their goals. Pharmacology-2017. au | CRICOS Code:. Our materials are designed to be both audit-ready and user-friendly, making them the perfect addition to any RTO or educational institution. View SITHCCC027 Student Logbook. The following units are now available to add to your learning management system: SITHCCC023 Use food preparation equipment. These tasks have been designed to help you demonstrate the skills and knowledge that. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery Learner Guide Hilton Academy: Level 6, 250 Collins. B. 4. 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. AI Homework Help. When simmering, a small bubble (or two) should break through the surface of the liquid every second. Upload to Study. 1. Study Resources. pdf from SITHCCC 027 at University of Notre Dame. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. 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. This unit describes the performance outcomes, skills and knowledge required to work as a cook. 4. View SITHCCC027 - Unit of Competency. Other related materials See more. 8. 03449J SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Version V1. Other related materials See more. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. au W:. v1. View SITHCCC027 Student Assessment Tasks. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner. 2022 SkillsIQ steamer spoons and ladles temperature probe thermometer food safe gloves cleaning materials and equipment:. 2. SITHCCC027 Prepare dishes using basic methods of cookery 2. Homework #4 Solutions - ECE557 - Spring. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Calculate the amount of each ingredient that you require. docx from BSBLDR 502 at The University of Sydney. b Yes as long as the untruthful testimony is not material to the case and is. if your RTO has provided you with an assessment cover sheet, please ensure that you use that. docx from BSBPMG 516 at Lonsdale Institute. Q2: Look at the method for preparing chicken schnitzel. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. The unit applies to cooks working in hospitality and catering organisations. pdf. Other. OASDAD ASDKLAJSDL. Daal combines lentils, dried peas and bean in a thick stew with choice of herbs and spices. 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. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. pdf from MANA MKT401 at Loreto Grammar School for Girls. 0. Other related materials See more. Cook menu items according to menu type and service style, using appropriate cookery methods. 5 Water 3 cup 3 cup 3x3 = 9 Select the cookery method that you will use. Confirm cleanliness of equipment before use. edu. docx from MSC 32 at St. docx from BUSINESS 604 at Ashford University. View SITHCCC027 Student Logbook. Add the onion and sweat without adding colour. 4 Assessment. LTD. docx from SITHCCC 027 at Imagine Education. View SITHCCC027 Student Logbook. Our team develops SITHCCC027 materials that are designed to improve real-world outcomes for students and instructors across Australia. Conduction. Make resources, assessments, and supporting tools available to your learners today. View SITHCCC027 Student Assessment Tasks. docx from BUSI 1000 at FIST Peshawar. II. SITHCCC027 Prepare dishes using basic methods of cookery 1. 41089 I CRICOS NO. 11 Bake in the oven for about 20 minutes. RADIX EDUCATION PTY. M. The Imperial College of Australia A. docx from MANAGEMENT HUMAN RESO at Lahore University of Management Sciences, Lahore. SITHCCC023and SITHCCC027 Cluster - PRACTICAL ASSESSMENT v1. 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. docx from BSBPMG 516 at Lonsdale Institute. RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027.