Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. Study Resources. AI Homework Help. 00 Ref. Pages 2. Western Sydney University. docx from MANAGEMENT MISC at Far Eastern University. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. safety@gov. :421279 CRICOS No. DC01401 SITHCCC027 prepare dishes using basic methods of. Southwestern High School. Doc Preview. BrigadierMantis3241. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. SITHCCC027 Student Logbook. fixtures and large equipment: 1. When simmering, a small bubble (or two) should break through the surface of the liquid every second. Public School. Southwestern High School. Ingredient Qty Qty/serves Qty x serves required Salt 4 cup 1/4 ¼ teaspoon Sugar 2 tablespoo ns 1/4 ½ tablespoon Vanilla Extract 1 teaspoon ¼ teaspoon ¼ teaspoon Eggs 2 1 2 Baking Powder 2 teaspoon s 1/2 teaspoons 1 teaspoon Instructions: 1. docx from MATH 123 at Dav Sr. 0. SITHCCC027 Prepare dishes using basic methods of cookery 18 Working with your from UNIVERSITY 116 at University of the Fraser Valley. 1. Calculate the number of portions that you need (show your workings). View SITHCCC027 Assessment 1 -Assignment. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes using basic methods of cookery C h am b e rs S c h oo l o f B u s i n e ss | C RI C O S C o d e: 03867 B | RT O I D: 45629 Page 3 of 20 During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge. Ingredient Qty Qty/serves Qty x serves required Extra virgin oil 1 ½ tp 1 ½ tp 1 ½ x 3 = 4. View SITHCCC027 Student Logbook. Doc Preview. SITHCCC027 – Assessment Booklet - Student copy Version 1. Solutions Available. Pages 100+ Total views 69. 12. • Computers with access to internet and printers • DIDASKO learner guide for unit SITHCCC005 • Access to Altec College simulated environment with access to equipment and documents. View SITHCCC027_Student_Logbook. Student Assessment Guidelines What will be assessed Place/Location where assessment will be conducted AHTS – Training & Education 2/97 PIRIE ST ADELAIDE Resource Requirements Instructions for assessment including WHS requirements answer the questions on the following pages and upload this assessment and all other supporting. SITHCCC027 Prepare dishes using basic methods of cookery Document: SITHCCC027 Student Guide RTO # 41380 |. SITHCCC027 - Prepare dishes using basic methods of cookery. docx from BUILDING A 5011A at Lovely Professional University. Study Resources. AI Homework Help. Address your queries and concerns regarding this task Answer SITHCCC027 Prepare from MGMT STRATEGIC at Australian National UniversityView SITHCCC027_Student Logbook_v1. docx - Level 11 190 Queen St. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. Name: Unit of competency Code: SITHCCC027 Name: Prepare dishes using basic methods of cookery Releases: 1. Heated ashes, hot stones, or an oven can all be used to achieve it. LEARNER GUIDE – SITHCCC027 About this Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) This unit SITHCCC027 Prepare dishes using basic methods of cookery (Release 1) describes the performance outcomes, skills and knowledge required to use a range of basic cookery. v1. Allow to soften for 20–30 minutes at room temperature. 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 cookeryStudent Assessment Tasks presenting dishes using appropriate service-ware storing dishes in appropriate environmental conditions following organisational policies and procedures maintaining a clean work area disposing of or storing surplus products working safely and hygienically working sustainably working efficiently working within. Solutions available. Study Resources. Upload to Study. SITHCCC 017. • Access to a computer, printer, Internet and email software (if required). Onion rings, well portioned, warm, crispy and well-seasoned. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. • For full list of resources, go to: o. Pages 50. SITHCCC027 STUDENT ASSESSMENT TASKS PREPARE DISHES USING BASIC METHODS OF COOKERY Contents Student assessment. docx from BSBSUS 211 at New York University. These tasks have been designed to help you. Industry average 15 2 PE ratios are higher for firms with high. The unit applies to cooks working in hospitality and catering organisations. docx - SITHCCC027 prepare dishes. Study Resources. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Braising Food partially suspended in liquid , cooked in the oven covered with a lid . View SITHCCC027 Student Logbook (1). To ensure your responses are satisfactory, consult a range of learning resources and other information such as. Log in Join. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. 0 q4. pdf from BSBMKG 438 at Melbourne Institute of Business & Technology. To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks,. docx - SITHCCC027. SITHCCC027 - Prepare dishes using basic methods of cookery Service Planning Template | V 1. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. View Assessment - SITHCCC027 Student Logbook. . docx from MANAGEMENT HUMAN RESO at Bahauddin Zakaria University, Multan. SITHCCC027 Prepare dishes using basic methods of cookery 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. Study Resources. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. SITHCCC027 Service Planning Template. Log in Join. Expert Help. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. SITHCCC029 Service Planning Template. docx from BUSI 1000 at FIST Peshawar. The following resources and tools are required to complete this assessment: a) Internet access b) Word processing software c) Access to workplace documents (if. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. Expert Help. SITHCCC027 Virtual workplace resources may include forms, templates, policies, procedures, case studies, scenarios, reports, and other files. 0 Updated on 14 July 2022 This document is uncontrolled when printed (printed on 14 July 2022) Page 21 of 292. Solutions available. These include: interpreting standard recipes and food preparation lists confirming food production requirements. pdf from COOKERY 501 at Southern Academy. Expert Help. 11 Bake in the oven for about 20 minutes. Drain and keep heated using paper towels. Expert Help. Study Resources. SITHCCC027 Prepare dishes using basic methods of cookery 10. Describe each of the following cookery methods and how they impact different types of food. pdf from ECON 121 at Amjad Ali Khan College Of Business Admn. Learning and Assessment Kit-SITHCCC027 Prepare dishes using basic methods of cookery;SITHCCC027 Student Logbook v1. It also serves as a handy reference guide on what you need to do. View SITHCCC027 Student Assessment Tasks. This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is. pdf from COOK SITHCCC029 at ILSC language schools. The heat is created by boiling water which vaporizes into steam. BSBWRT 301. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | Upload to Study. View Assignment - SITHCCC027 Student Pack _Ver_Feb_2023 (1). Question 10: List seven (7) tips to reduce waste to increase profitability of the food produced. • How many meals are required? Describe how you will. v1. Tribhuvan University. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO learning resources bundle. View SITHCCC027 Student Assessment Tasks (2). SITHCCC 017 -. SITHCCC027 Student Logbook. For this unit, the supporting resources comprise: Student Logbook (Assessment Task 2) Service planning template (Assessment Task 2) Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. . Henan Polytechnic University. Planning the Assessment Recommended date for assessment - [assessor to set a date as per time table] Access all resources mentioned in required resources either printed copies or access via the internet Time required for assessment: 4 hours. Solutions available. 03664B RTO No. Description This unit describes the performance outcomes, skills and knowledge required to use a. This could include restaurants, educational institutions,. SITTTOP008 Allocate tour or activity resources 30 SITTTOP009 Set up and operate a camp site 50 SITTTOP010 Operate tours in a remote area 70 SITTTVL001:Study Resources. Upload to Study. 0 – Updated on 21 st September 2022 _____ SITHCCC027 Student logbook Version: 1. 25910Strawberries750 grams1952850Caster sugar85 grams19. 1. View SITHCCC027 Student Assessment Tasks(4). 3 Minimise waste to maximise profitability of dishes produced. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes. Sithccc027 prepare dishes using basic methods of. Doc Preview. It is made of vegetable or meat/poultry/fish broth and an acidic liquid like vinegar and wine. Assessments are designed to be completed. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. If you completed all your shifts at the one venue then you would only submit one. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. Business document from Southern New Hampshire University, 5 pages, 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. View doc (1). SITHCCC027 Prepare dishes using basic methods of cookery During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. edu. Close suggestions Search Search. Roasting helps with the slow cooking. The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms related to. Log in Join. Solutions available. COOKERY. . Method: take 2 liters of water in a pan and add chicken and make it boil. Log in Join. 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. v1. Sithccc027 assessment manual version 10 may 2023 page. . Pages 14. Unit Code Unit Name Name of the Document SITHCCC027 Prepare dishes using basic methods of cookery Student Guide RTO. Log in Join. Expert Help. Developing and rewarding Human Resources. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of cookery se. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. Study Resources. 1. View SITHCCC027 Student Assessment Tasks RA. 5 Water 3 cup 3 cup 3x3 = 9 Select the cookery method that you will use. Total views 2. Solutions available. View More. Please ensure that you read the instructions provided with these tasks carefully. Doc Preview. This could include restaurants, educational institutions,. SITHCCC027 Prepare dishes using basic methods of cookery Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using. HRMS 4281. Blue Lotus College Unit Code: SITHCCC027 Task: Develop a Production Plan This task requires you to prepare a production plan. Mashed potatoes, creamy, smooth, warm, tasty 3. Food Network: A great resource for recipes that include dairy products, dry goods, and fruit, with options ranging from quick and easy meals to. 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. Doc Preview. Poaching is. SITHCCC027 Prepare dishes using basic methods of cookery C e n tra l A u s tra li a n I n s titu te of Te c hno lo g y P ty Ltd | C R I C O S: 0321 7C | TO I D: 22302 ACTIVITY OVERVIEW: LEARNING ACTIVITIES There are 14 activities in total to be completed on different days. Ensure that you: comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission. 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. Here’s how to conduct a. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. If you completed all your shifts at the one venue then you would only submit one. Questions Provide answers to all of the questions below. 0 – Updated on 21 st September 2022 Page 6 of 104 Cook dishes using a variety of methods Understanding different types of cooking methods is essential. View SITHCCC023 SITHCCC027 Task 2 Performance. The unit applies to cooks working in hospitality and catering organisations. Doc Preview. Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing your learners. SITHCCC 017 * We aren't endorsed by this school. SITHCCC027 Student Assessment Task 2. docx - Final results. au W: Sydney. Student Assessment Task SITHCCC027 -Prepare Dishes Using Basic Methods of Cookery Student Name: Student. . If you completed all your shifts at the one venue then you would only submit one. Doc Preview. Study Resources. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. 5 gm 25 gm Quinoa 1 gm ½ gm 1 gm Green Lentil 1 gm ½ gm 1 gm Spring thyme 2 pc ½ piece 1 pc SITHCCC027. 45316 Page | 1 1 Welcome to your assessment on the following unit(s) of competency Assessment Resource Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative. 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 during your course. COOKERY SITHCCC019. Assessment Tasks and Instructions V1. Log in Join. ProfSnow18589. 4 Preparing for assessment. 0 SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner Assessment Pack Produced 15 August 2022 3 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. docx from BSC MISC at Western Michigan University. View SITHCCC027_Student Assessment tool_V1_2023. 0 (2). View Assessment - SITHCCC027-LearningActivityBook-V1. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard. docx from BSBPMG 516 at Lonsdale Institute. 4 Assessment. The SITHCCC027 RTO materials are now available for delivery. Doc Preview. pdf from SITHCCC 027 at University of Notre Dame. Bon Appétit: A popular food magazine that offers a variety of recipes, including those that incorporate dairy products, dry goods, and fruit. Q17: Recipe: Blanched broccoli a) Briefly describe the blanching. Solutions available. AI Homework Help. Total views 12. Log in Join. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes. pdf. View SITHCCC027 Student Assessment Tasks. SITHCCC027 Student Logbook. 1_2023 Dishes Ingredients according to food production sequencing Production step walnut salad Finely grated zest and juice of oranges Finely grated zest and juice of lemon Soy sauce Chicken stock Orange marmalade Duck breast. 2 pounds of beef chuck roast will yield approximately 6-8 ounces of cooked meat per serving. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Service. SITHCCC027 AT12 Sushil Raj Gautam 2-19-2023. AI Homework. Chili Cause 3 tbsp. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. How many meals are required? Describe how. . • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. Complete the practical tasks as instructed by your assessor. 5 gm 25 gm Peas 50 gm 12. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,. Total views 4. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. edu. pdf. How many meals are requi This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 For the Ultimate Bread and Pudding, we will need the following food preparation tools: A sizable bowl A whip A baking pan A sharp blade A chopping block A measuring vessel The measurement spoon A grinder The spatula We will ensure that all of the food preparation. Log in Join. Total views 2. 0 – Updated on 26 September 2022 Page 3 of 16 Cooking Steps 1 Heat the butter in a pot. Doc Preview. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. Log in Join. 3. The Knowledge task is comprised of written questions. SITHCCC027 Prepare dishes using basic methods of cookery 1. View SITHCCC027 Assessment 1 -Assignment (10). pdf from ENGLISH ENGLISH CO at Alternative Learning Center. SITHCCC027 Prepare dishes using basic methods of cookery 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. SITHCCC005 Task 2. Trident Technical College. Log in Join. View SITHCCC027 methods of cookery. 2. The recipe calls for 2 cups of barley, which yields about 3 cups when cooked. docx - SITHCCC027 prepare dishes. These. SITHCCC027 Prepare dishes using basic methods of cookery chef’s knife filleting knife palette knife paring knife utility knife measures: measuring jugs measuring spoons portion control scoops mortar and pestle mouli pots and pans service-ware: crockery cutlery and serving utensils scoops, skimmers and spiders scales stainless steel bowls. NOTE: This is a sample only. - Cooking Method: Coating vegetables with oil and seasoning, then cooking them in the oven at a high temperature until they are caramelized and tender. CLUSTER 2 *SITHCCC027 Prepare Dishes using basic methods of cookery SITXINV006 Receive store and maintain stock Written Assignments Student Name:. Log in Join. 4. docx from BBA 560 at College of Business & IT Batkhela, Malakand Agency. Sithccc027 prepare dishes. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. Total views 17. SITHCCC027 Prepare dishes using basic methods of cookery Self-study Guide Activity Task Expecte d time Complet ed Review Review one or two of the fact sheets that you. 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. AI Homework Help. Solutions available. Total views 2. Study Resources. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Assessment Tasks and Instructions Student Name Prieshni Pritika chand Student. Doc Preview. If your logbook contains entries from different kitchens. pdf. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. It offers the meal a distinct flavour, charred grill markings, and a smoky flavour. School of Advance Business and Commerce, Faisalabad. red n the kitchen to complete Assessment Task 2. Pages 26. 0 Page 2 of 60 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 ASSESSMENT COMPETENCY RECORD This form is to be completed by the assessor and used as the final record of. docx from GH 775 at Karachi School for Business & Leadership. Student may handwrite/use computers to answer the questions. View Assignment - SAB SITHCCC027 Prepare dishes using basic method of cookery Februrary Final. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply with the due date for assessment which your assessor will. 1_2023 Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria. If any items of the checklist are incomplete or not clear to the student,. 85 123 406 039 212 Hoddle Street,. 6. Performance Task SITHCCC027 Prepare dishes using basic methods of cookery ©2022 International College of Advanced Education SITHCCC027 Performance Template Page 1 PERFORMANCE EVIDENCE You are required to provide evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit in the context of the. When and where should the assessment be completed • This assessment may be done in your own time as homework or you may be given time to do this task. Dish _____ of 6 Assessment- specific. View SITHCCC027 Student Logbook. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of cookery STUDENT NAME: STUDENT. (Ecofish) is pleased to provide this. Scribd is the world's largest social reading and publishing site. View SITHCCC027 Student Guide. docx from HOSPITALIT 093480J at Australian Institute of Business. AA 1. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. Pasta Carbonara Prep Time:10 minutes Cook time:10 minutes Servings:4 Ingredients: 1 tbsp olive oil 150g thickly sliced pancetta, cut into thin matchsticks 500g tagliatelle 6 free-range egg yolks 100ml thickened cream 30g unsalted butter 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve 2/3 cup (50g) grated pecorino 2/3. docx from IS MISC at Madina College of Commerce, Faisalabad. SITHCCC027 - Prepare dishes using basic methods of cookery| Student Pack V1. docx - SITHCCC027 - Prepare Dishes. AI Homework Help. Log in Join. MasterPorcupinePerson560. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. DukeSalmon679. Sithccc027 learner guide version 10 may 2023 page 22. Log in Join. Page 6 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. pdf from ACCOUNTING 240A at Swinburne University of Technology . The recipe also includes a variety of root. docx from COMP 2010 at Loyalist College. SITHCCC027 Student Assessment Tasks. Doc Preview. View SITHCCC027_Student Assessment tool_V1_2023. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. If you completed all your shifts at the one venue then you would only submit one. Identified Q&As 98. Describe each of the following cookery methods and how they impact different types of food. 3 Add the tinned tomatoes, the chopped herbs and water and bring to the boil. commercial grade. View SITHCCC027 Service Planning. SITHCCC027 Prepare dishes using basic methods of cookery Assessment Task 2 –. edu. Brunoise onion and garlic. Expert Help. 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 – Learner Guide Version 1. 0 CRICOS No. Study Resources. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality. SITHCCC027 – Prepare dishes using basic methods of cookery Step Method 1. Doc Preview. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. View SITHCCC027 Service Planning Template. Log in Join.