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

SITHCCC018A Mapping and Delivery Guide
Prepare pates and terrines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC018A - Prepare pates and terrines
Description This unit describes the performance outcomes, skills and knowledge required to prepare pâtés and terrines.Pâtés and terrines refer to any edible food that has been ground or puréed to a paste and set or baked in a container or mould. They can be made from a range of ingredients, including meats, poultry, game, seafood, fruits and vegetables. Terrines are generally of coarser consistency than pâtés and are baked in a pot (a terrine) after which they are named. Pâtés en croute are pâtés or terrines that have been baked in a pastry casing.Pâtés and terrines can be either classical or modern, and vary in ethnic and cultural origins. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITHCCC005A Use basic methods of cookerySITXOHS002A Follow workplace hygiene procedures.
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: Prepare pâtés and terrines.
  • Prepare a range of pâtés and terrines according to standard recipes.
  • Select appropriate ingredients for the production of pâtés and terrines.
  • Prepare and line moulds for pâtés and terrines using suitable ingredients.
  • Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat.
  • Prepare a range of pastries suitable for pâté en croute and handle them correctly to ensure high quality and attractive presentation.
  • Use specialised equipment for making pâtés and terrines correctly and safely according to manufacturer instructions.
       
Element: Present pâtés and terrines.
  • Present pâtés and terrines attractively for various uses, including appetisers, entrees or buffets.
  • Decorate pâtés and terrines appropriately giving consideration to contemporary tastes in colour, presentation and eye appeal.
       
Element: Develop new recipes.
  • Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to taste and presentation.
  • Test new recipes for pâté and terrine for taste, yield and customer acceptance.
       


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.

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 pâtés and terrines

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

ability to produce new recipes for pâtés and terrines

preparation of pâtés and terrines within commercially realistic time constraints

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

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills in making pâtés and terrines within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

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

sampling of pâtés and terrines prepared by the candidate

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

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC012A Select, prepare and cook meat

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.

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.

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 pâtés and terrines, including pastry decoration, glazing, layering of ingredients, precision cutting and arranging

logical and time-efficient work flow

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

problem-solving 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 pâtés and terrines and their characteristics

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

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

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

principles of nutrition, in particular the food values of pâtés and terrines and the effects of cooking on the nutritional value of food.

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.

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

dairy foods

vegetables

offal and livers

poultry

game

veal, ham and port

fish and shellfish

Australian native game, fruits and products.

Suitable ingredients for lining moulds may include:

pork fat

pork caul

vegetables

pastry

skins.

Specialised equipment for making pâtés and terrines may include:

bowl cutters or food processors

food mills and blenders

mincers.

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
Prepare a range of pâtés and terrines according to standard recipes. 
Select appropriate ingredients for the production of pâtés and terrines. 
Prepare and line moulds for pâtés and terrines using suitable ingredients. 
Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat. 
Prepare a range of pastries suitable for pâté en croute and handle them correctly to ensure high quality and attractive presentation. 
Use specialised equipment for making pâtés and terrines correctly and safely according to manufacturer instructions. 
Present pâtés and terrines attractively for various uses, including appetisers, entrees or buffets. 
Decorate pâtés and terrines appropriately giving consideration to contemporary tastes in colour, presentation and eye appeal. 
Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to taste and presentation. 
Test new recipes for pâté and terrine for taste, yield and customer acceptance. 

Forms

Assessment Cover Sheet

SITHCCC018A - Prepare 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

SITHCCC018A - Prepare 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: