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.

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.

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.

Hospitality

Commercial Cookery and Catering