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Elements and Performance Criteria

1. Prepare vegetable and fruit dishes.
   • Select vegetables and fruit in season according to availability, quantity, quality and price.
   • Select vegetables, fruit and potato accompaniments to complement and enhance menu items.
   • Prepare and, where appropriate, cook a variety of vegetables and fruit dishes using suitable cookery methods and preserving optimum quality and nutrition.
   • Where appropriate, select suitable sauces and accompaniments to be served with vegetables.
   • Present vegetable and fruit attractively using suitable garnishes, where appropriate.
2. Prepare farinaceous dishes.
   • Select and prepare a variety of farinaceous foods according to standard and enterprise recipes.
   • Prepare farinaceous foods using appropriate methods to ensure optimum quality.
   • Select sauces and accompaniments that are appropriate to farinaceous foods.
3. Prepare and cook egg-based dishes.
   • Prepare and cook a variety of egg-based dishes according to standard recipes, using a range of methods including boiling, poaching, frying and scrambling.
   • Prepare and cook egg dishes to ensure optimum and desired quality, consistency and appearance.
   • Select sauces and accompaniments appropriate to eggs.
   • Use eggs for a variety of culinary uses.
4. Store vegetables, eggs and farinaceous foodstuffs.
   • Store fresh and processed eggs, vegetables and fruit, and farinaceous foodstuffs at correct temperatures and under correct conditions to maintain optimum freshness and quality.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit cutting and presentation techniques particularly in relation to vegetables and fruit organisational skills and teamwork logical and timeefficient work flow waste minimisation techniques and environmental considerations in relation to vegetables fruit eggs and farinaceous dishes safe work practices particularly in relation to using knives problemsolving skills to deal with problems such as shortages of food items mistakes or problems in commodities or meals produced and equipment failure literacy skills to read orders and instructions numeracy skills to calculate quantities and portions against orders

The following knowledge must be assessed as part of this unit varieties and characteristics of vegetables fruit eggs and farinaceous foods past and current trends in culinary uses and dishes using vegetables fruit eggs and farinaceous foods nutrition related to vegetables fruit eggs and farinaceous dishes in particular the food values of commodities and the effects of cooking on the nutritional value of food culinary uses and common industry terms in relation to vegetables fruit egg and farinaceous dishes principles and practices of hygiene in particular those related to the use of raw ingredients

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package
Critical aspects for assessment and evidence required to demonstrate competency	Evidence of the following is essential ability to prepare a variety of dishes using vegetables and fruit ability to prepare a variety of eggbased dishes both classical and contemporary of varying cultural origins using a variety of methods ability to make a variety of farinaceous dishes and present them with suitable accompanying sauces detailed understanding of the different classifications of vegetables fruit eggs and farinaceous products preparation of dishes for customers within typical workplace time constraints
Context of and specific resources for assessment	Assessment must ensure demonstration of skills within a fully equipped operational commercial kitchen including industrycurrent equipment as defined in the Assessment Guidelines use of authentic ingredients industryrealistic ratios of kitchen staff to customers
Methods of assessment	A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit direct observation of the candidate preparing dishes sampling of dishes cooked by the candidate written or oral questions to test knowledge of of safety issues and appropriate cooking methods for various commodities review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example SITHCCCA Prepare appetisers and salads SITHCCC006A Prepare appetisers and salads.
Assessing employability skills	Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Farinaceous foods may include:	pasta rice polenta noodles couscous semolina pulses cracked wheat.
Egg-baseddishes must include:	omelettes and frittatas soufflés eggs benedict egg salads egg dips.
Culinary uses must include:	aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening.

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