Assessor Resource
SITHCCC204
Produce vegetable, fruit, egg and farinaceous dishes
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetables, fruit, eggs and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)