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Evidence Guide: SITHCCC031 - Prepare vegetarian and vegan dishes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC031 - Prepare vegetarian and vegan dishes

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients for vegetarian and vegan dishes.

  1. Confirm food production requirements from standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Weigh and measure ingredients and create portions according to recipe.
  3. Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
  4. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
  5. Minimise waste to maximise profitability of food items prepared.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook vegetarian and vegan dishes.

  1. Follow standard recipes to select and use relevant cookery methods according to recipe.
  2. Select and add accompaniments suited to the dish.
  3. Makefood quality adjustmentswithin scope of responsibility.
Follow standard recipes to select and use relevant cookery methods according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and add accompaniments suited to the dish.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Makefood quality adjustmentswithin scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store vegetarian and vegan dishes.

  1. Present dishes attractively on appropriate service-ware.
  2. Add dips, sauces and garnishes according to standard recipes.
  3. Visually evaluate dish andadjust presentation.
  4. Store prepared food in appropriateenvironmental conditions.
  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.
Present dishes attractively on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add dips, sauces and garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish andadjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store prepared food in appropriateenvironmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge