Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC016 Mapping and Delivery Guide
Produce pates and terrines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC016 - Produce pates and terrines
Description
Employability Skills
Learning Outcomes and Application 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.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5 m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

microwave

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

food handler gloves

forms and moulds

knife sharpening equipment:

sharpening steels and stones

knives:

filleting knives

utility knives

larding needles

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

meat:

thermometers

mincers

oven mitts

poachers

pans and pots for small and large production:

stainless steel, cast iron and non-stick fry pans

large and small pots

scales

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

sets of stainless steel bowls

small utensils:

flour and drum sieves

strainers and chinois

scrapers

spatulas

tongs and serving utensils

temperature probes

thermometers

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for pâtés and terrines specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select ingredients.
  • Confirm food production requirements from food preparation list and standard recipes.
  • Calculate ingredient amounts according to requirements.
  • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
       
Element: Select, prepare and use equipment.
  • Select type and size of equipment suitable to requirements.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use equipment safely and hygienically according to manufacturer instructions.
       
Element: Portion and prepare ingredients.
  • Sort and assemble ingredients according to food production sequencing.
  • Weigh and measure ingredients according to recipe.
  • Minimise waste to maximise profitability of food items prepared.
       
Element: Prepare pâtés and terrines.
  • Prepare and line moulds for pâtés and terrines using suitable ingredients.
  • Prepare and use binding agents and processes required for preparation of basic forcemeat.
  • Prepare pastries suitable for pâté en croute using appropriate handling techniques.
  • Follow standard recipes and make food quality adjustments within scope of responsibility.
       
Element: Present pâtés and terrines.
  • Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.
  • Visually evaluate dish and adjust presentation as required.
  • Store pâtés and terrines in appropriate environmental conditions.
  • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients according to recipe.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare pâtés and terrines.

4.1.Prepare and line moulds for pâtés and terrines using suitable ingredients.

4.2.Prepare and use binding agents and processes required for preparation of basic forcemeat.

4.3.Prepare pastries suitable for pâté en croute using appropriate handling techniques.

4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present pâtés and terrines.

5.1.Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.

5.2.Visually evaluate dish and adjust presentation as required.

5.3.Store pâtés and terrines in appropriate environmental conditions.

5.4.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

produce pâtés and terrines made from each of the following:

liver

fish or shellfish

meat

poultry

vegetables

use each of the following techniques for producing pâtés and terrines at least once when producing above pâtés and terrines:

forcemeat production

glazing

layering

mould lining

precision cutting

prepare above food for at least six different customers:

within commercial time constraints

reflecting available supplies in stock and required quantities to be produced

following procedures for portion control and food safety practices when handling and storing pâtés and terrines

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of pâtés and terrines

variety of classical and contemporary pâtés and terrines

characteristics of pâtés and terrines:

suitable ingredients

binding agents

presentation techniques

nutritional value of different pâtés and terrines

equipment used to produce pâtés and terrines:

care and maintenance

essential features and functions

safe operational practices

mise en place requirements for pâtés and terrines

appropriate environmental conditions for storing pâtés and terrines to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce pâtés and terrines dishes.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients according to recipe.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare pâtés and terrines.

4.1.Prepare and line moulds for pâtés and terrines using suitable ingredients.

4.2.Prepare and use binding agents and processes required for preparation of basic forcemeat.

4.3.Prepare pastries suitable for pâté en croute using appropriate handling techniques.

4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present pâtés and terrines.

5.1.Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.

5.2.Visually evaluate dish and adjust presentation as required.

5.3.Store pâtés and terrines in appropriate environmental conditions.

5.4.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure ingredients according to recipe. 
Minimise waste to maximise profitability of food items prepared. 
Prepare and line moulds for pâtés and terrines using suitable ingredients. 
Prepare and use binding agents and processes required for preparation of basic forcemeat. 
Prepare pastries suitable for pâté en croute using appropriate handling techniques. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes. 
Visually evaluate dish and adjust presentation as required. 
Store pâtés and terrines in appropriate environmental conditions. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHCCC016 - Produce pates and terrines
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC016 - Produce pates and terrines

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: