Google links for SITHCCC204 - Produce vegetable, fruit, egg and farinaceous dishes

Elements and Performance Criteria

Required Skills

initiative and enterprise skills to minimise wastage

read and interpret food preparation lists standard recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste texture and appearance of food products according to identified deficiencies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of different vegetable fruit egg and farinaceous dishes

characteristics of different vegetable fruit egg and farinaceous dishes

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

contents of stock date codes and rotation labels

mise en place requirements for vegetable fruit egg and farinaceous dishes

cookery methods for vegetable fruit egg and farinaceous dishes

culinary uses of eggs

equipment used to produce vegetable fruit egg and farinaceous dishes

essential features and functions

safe operational practices

storage of products

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

follow standard recipes to prepare multiple and varying vegetable fruit egg and farinaceous dishes

prepare dishes using a range of cookery methods including

use eggs for different culinary purposes including

produce food for multiple customers within commercial time constraints

integrate knowledge of

quality indicators for vegetable fruit egg and farinaceous dishes

accompaniments and sauces for vegetable fruit egg and farinaceous dishes

features functions and safe use of food preparation equipment

food safety practices for handling and storing vegetable fruit egg and farinaceous products and dishes

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment

Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

Method 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 individual preparing for and producing vegetable fruit egg and farinaceous dishes

evaluation of the taste and visual appeal of vegetable fruit egg and farinaceous dishes prepared by the individual

projects that allow assessment of the individuals ability to produce a variety of vegetable fruit egg and farinaceous dishes

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for vegetable fruit egg and farinaceous dishes

equipment cookery methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHCCC Produce appetisers and salads

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements.

Vegetable,fruit,egg and farinaceous dishesmay include:

fruit and vegetables:

Equipment may include:

food processors and mixers

knives and knife sharpening equipment

Food quality adjustmentsmay relate to:

Adjust presentationmay involve:

changing accompaniments and garnishes to maximise:

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditionsmay include:

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SITHCCC204 - Produce vegetable, fruit, egg and farinaceous dishes

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement