Assessor Resource
SITHCCC018A
Prepare pates and terrines
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations.
This unit describes the performance outcomes, skills and knowledge required to prepare pâtés and terrines.
Pâtés and terrines refer to any edible food that has been ground or puréed to a paste and set or baked in a container or mould. They can be made from a range of ingredients, including meats, poultry, game, seafood, fruits and vegetables. Terrines are generally of coarser consistency than pâtés and are baked in a pot (a terrine) after which they are named. Pâtés en croute are pâtés or terrines that have been baked in a pastry casing.
Pâtés and terrines can be either classical or modern, and vary in ethnic and cultural origins.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)