Assessor Resource
SITHCCC305
Produce pates and terrines
Assessment tool
Version 1.0
Issue Date: April 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 produce pâtés and terrines from standard recipes, and to develop new recipes. It requires the ability to select and prepare ingredients, use relevant equipment and present the final product.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)