Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC305 Mapping and Delivery Guide
Produce pates and terrines
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC305 - Produce pates and terrines |
---|---|---|---|
Description | 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. | ||
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. |
| |||||||
Element: Select, prepare and use equipment. |
| |||||||
Element: Portion and prepare ingredients. |
| |||||||
Element: Prepare pâtés and terrines. |
| |||||||
Element: Present pâtés and terrines. |
| |||||||
Element: Develop new recipes. |
|