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

SITHCCC204 Mapping and Delivery Guide
Produce vegetable, fruit, egg and farinaceous dishes

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC204 - Produce vegetable, fruit, egg and farinaceous dishes
Description This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetables, fruit, eggs and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.
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 unit:SITXFSA101Use hygienic practices for food safety
Competency Field
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 for vegetable, fruit, egg and farinaceous dishes from stores according to recipe, quality, freshness and stock rotation requirements.
       
Element: Select, prepare and use equipment.
  • Select equipment of correct type and size.
  • 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 food production sequencing.
  • Weigh and measure ingredients and create portions according to recipe.
  • Minimise waste and store reusable by-products.
       
Element: Cook vegetable, fruit, egg and farinaceous dishes.
  • Select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
  • Prepare eggs for different culinary uses.
  • Prepare fresh pasta.
  • Select and use accompaniments suited to the dish.
  • Follow standard recipes and make food quality adjustments within scope of responsibility.
       
Element: Present and store vegetable, fruit, egg and farinaceous dishes.
  • Present dishes attractively on appropriate serviceware.
  • Add dips, sauces and garnishes according to standard recipes.
  • Visually evaluate dish and adjust presentation.
  • Store dishes in appropriate environmental conditions.
       


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, 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:

boiling

braising

frying:

deep

shallow

poaching

roasting

scrambling

stewing

use eggs for different culinary purposes, including:

aerating

binding

setting

coating

enriching

emulsifying

glazing

clarifying

garnishing

thickening

prepare fresh pasta

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

industry-realistic 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 individual’s 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.

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:

SITHCCC202 Produce appetisers and salads.

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.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

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

problem-solving 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

self-management 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

nutritional value

service style

taste

texture

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:

boiling

frying

poaching

scrambling

culinary uses of eggs:

aerating

setting

coating

enriching

emulsifying

glazing

clarifying

garnishing

thickening

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.

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:

farinaceous:

couscous

cracked wheat

noodles

pasta

polenta

pulses

rice

semolina

fruit and vegetables:

dried

fresh

frozen

egg:

breakfast items

fresh pastas

pastries.

Equipment may include:

bains marie

blenders

cooking ranges:

electric

gas

induction

crockery

cutlery

food processors and mixers

knives and knife sharpening equipment

fryers

grills and griddles

microwaves

ovens

pans

salamanders

scales

slicers

steamers

thermometers

utensils.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

Adjust presentationmay involve:

changing accompaniments and garnishes to maximise:

balance

colour

contrast

eye appeal

taste

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditionsmay include:

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 for vegetable, fruit, egg and farinaceous dishes from stores according to recipe, quality, freshness and stock rotation requirements. 
Select equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Minimise waste and store reusable by-products. 
Select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. 
Prepare eggs for different culinary uses. 
Prepare fresh pasta. 
Select and use accompaniments suited to the dish. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Present dishes attractively on appropriate serviceware. 
Add dips, sauces and garnishes according to standard recipes. 
Visually evaluate dish and adjust presentation. 
Store dishes in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHCCC204 - Produce vegetable, fruit, egg 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:

Signature:

Date:

Assessment Record Sheet

SITHCCC204 - Produce vegetable, fruit, egg 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: