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

SITHCCC030 Mapping and Delivery Guide
Prepare vegetable, fruit, eggs and farinaceous dishes

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.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 with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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; or

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

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blender

food processor

planetary mixer

commercial grade work benches (1.5 m per person)

commercial oven with trays (one per two persons)

commercial refrigeration facilities:

cool room or fridge

freezer

deep-fryer

designated storage areas for dry goods and perishables

sink

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

hot plate or griddle

pasta machine

salamander or other form of griller (one per eight persons)

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

hand-held beaters

containers for hot and cold food

cutting boards

grater

juicer

knife sharpening equipment:

sharpening steel

sharpening stone

knives:

chef’s knife

utility knife

measures:

measuring jugs

measuring spoons

portion control scoops

mouli

pots and pans for small and large production:

stainless steel

cast iron

non-stick fry pans

scoops, skimmers and spiders

scales

service-ware:

crockery

cutlery and serving utensils

stainless steel bowls

steamer

small utensils:

sieve

pastry brush

peelers, corers and slicers

scraper

spatula

strainers and chinois

tongs and serving utensils

whisk

spoons and ladles

thermometer

food safe gloves

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 soap 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 and standard recipes

guidelines relating to food disposal, storage and presentation requirements

food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence.

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

have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or

hold a trade certificate as a cook or chef or equivalent;

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 for vegetable, fruit, egg and farinaceous dishes.
  • Confirm food production requirements from standard recipes.
  • Calculate ingredient amounts according to requirements.
  • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • Check perishable supplies for spoilage or contamination prior to preparation.
       
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 and create portions according to recipe.
  • Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
  • Prepare eggs for different culinary uses.
  • Prepare fresh farinaceous ingredients.
  • Minimise waste to maximise profitability of food items prepared.
       
Element: Cook vegetable, fruit, egg and farinaceous dishes.
  • Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
  • Select and add accompaniments suited to the dish.
  • Makefood quality adjustmentswithin scope of responsibility.
       
Element: Present and store vegetable, fruit, egg and farinaceous dishes.
  • Present dishes attractively on appropriate service-ware.
  • Add dips, sauces and garnishes according to standard recipes.
  • Visually evaluate dish andadjust presentation.
  • Store prepared food items in appropriateenvironmental 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

PERFORMANCECRITERIA

Elements describe the essential outcomes

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

1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.

1.1. Confirm food production requirements from 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.

1.4. Check perishable supplies for spoilage or contamination prior to preparation.

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 and create portions according to recipe.

3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

3.4. Prepare eggs for different culinary uses.

3.5. Prepare fresh farinaceous ingredients.

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

4. Cook vegetable, fruit, egg and farinaceous dishes.

4.1. Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.

4.2. Select and add accompaniments suited to the dish.

4.3. Makefood quality adjustmentswithin scope of responsibility.

5. Present and store vegetable, fruit, egg and farinaceous dishes.

5.1. Present dishes attractively on appropriate service-ware.

5.2. Add dips, sauces and garnishes according to standard recipes.

5.3. Visually evaluate dish andadjust presentation.

5.4. Store prepared food items in appropriateenvironmental conditions.

5.5. 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:

complete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes):

boiling

frying

scrambling

poaching

omelette

souffle

use eggs for each of the following functions at least once, when preparing the above dishes (at least once across preparation of the ten dishes):

aerating

binding

setting

coating

enriching

emulsifying

glazing

thickening

use of each of the following food types at least once when preparing the above dishes (at least once across preparation of the ten dishes):

vegetables and fruit:

dried

fresh

frozen

farinaceous items:

couscous

pasta

noodles

polenta

pulses

rice

prepare fresh pasta including use of lamination techniques

prepare, plate and present two portions each of the ten finished dishes above:

within commercial time constraints and deadlines

following procedures for portion control and food safety practices when handling and storing different food types

responding to at least one special customer request.

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

culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:

convenience products

fresh products

contents of date codes and rotation labels for stock

characteristics of different vegetable, fruit, egg and farinaceous dishes:

appearance and presentation

balance

colour

contrast

classical and contemporary variations

freshness and other quality indicators

taste

texture

accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes

historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products

cookery techniques listed in the performance evidence

food safety risks associated with raw egg products and alternative egg products

culinary functions which use eggs as specified in the performance evidence

mise en place requirements for vegetable, fruit, egg and farinaceous dishes

plating methods for practicality of service and customer consumption

appropriate environmental conditions for storing food products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous 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

PERFORMANCECRITERIA

Elements describe the essential outcomes

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

1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.

1.1. Confirm food production requirements from 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.

1.4. Check perishable supplies for spoilage or contamination prior to preparation.

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 and create portions according to recipe.

3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

3.4. Prepare eggs for different culinary uses.

3.5. Prepare fresh farinaceous ingredients.

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

4. Cook vegetable, fruit, egg and farinaceous dishes.

4.1. Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.

4.2. Select and add accompaniments suited to the dish.

4.3. Makefood quality adjustmentswithin scope of responsibility.

5. Present and store vegetable, fruit, egg and farinaceous dishes.

5.1. Present dishes attractively on appropriate service-ware.

5.2. Add dips, sauces and garnishes according to standard recipes.

5.3. Visually evaluate dish andadjust presentation.

5.4. Store prepared food items in appropriateenvironmental conditions.

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

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 standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
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 and create portions according to recipe. 
Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 
Prepare eggs for different culinary uses. 
Prepare fresh farinaceous ingredients. 
Minimise waste to maximise profitability of food items prepared. 
Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. 
Select and add accompaniments suited to the dish. 
Makefood quality adjustmentswithin scope of responsibility. 
Present dishes attractively on appropriate service-ware. 
Add dips, sauces and garnishes according to standard recipes. 
Visually evaluate dish andadjust presentation. 
Store prepared food items in appropriateenvironmental 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

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes
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:

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Date:

Assessment Record Sheet

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

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: