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

presentation skills for pts and terrines including pastry decoration glazing layering of ingredients precision cutting and arranging

logical and timeefficient work flow

safe work practices in particular in relation to using chopping and mincing equipment

problemsolving skills to deal with delays in production and equipment breakdowns

literacy skills to review information about customer preferences

numeracy skills to calculate quantities of commodities and other required ingredients

The following knowledge must be assessed as part of this unit

ingredients suitable for making pts and terrines and their characteristics

outcomes of the various binding agents and processes used in the preparation of pts and terrines

culinary terms commonly used in the industry related to pts and terrines

hygiene requirements particularly relating to possible bacterial spoilage in the preparation storage and service of pt and terrine products

principles of nutrition in particular the food values of pts and terrines and the effects of cooking on the nutritional value of food

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

detailed knowledge of the different commodities suitable for pts and terrines

ability to prepare a variety of pts and terrines to enterprise standards

ability to produce new recipes for pts and terrines

preparation of pts and terrines within commercially realistic time constraints

safe and hygienic practices in relation to handling and storage of pts and terrines and ingredients for pts and terrines

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills in making pts and terrines within a fully equipped operational commercial kitchen including industrycurrent equipment as defined in the Assessment Guidelines

use of a range of authentic ingredients suitable for making pts and terrines

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 using techniques to prepare pts and terrines

sampling of pts and terrines prepared by the candidate

oral or written questions to assess knowledge of commodities and other ingredients used in pts and terrines cookery techniques equipment and food hygiene

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 Select prepare and cook meat

SITHCCC012A Select, prepare and cook meat

SITHCCCB Select prepare and serve specialist food items

SITHCCC023B Select, prepare and serve specialist food items.

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

Appropriate ingredients for making pâtés, pâtés en croute and terrines may include:

Suitable ingredients for lining moulds may include:

Specialised equipment for making pâtés and terrines may include: