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Modification History

The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.

Unit Descriptor

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.

Application of the Unit

This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsem*nt.

Pre-Requisites

This unit must be assessed after the following prerequisite unit:
SITXFSA101	Use hygienic practices for food safety

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1.Select ingredients.	1.1Confirm food production requirements from food preparation list and standard recipes. 1.2Calculate ingredient amounts according to requirements. 1.3Identify and select ingredients for vegetable, fruit, egg and farinaceous dishes from stores according to recipe, quality, freshness and stock rotation requirements.
2.Select, prepare and use equipment.	2.1Select equipment of correct type and size. 2.2Safely assemble and ensure cleanliness of equipment before use. 2.3Use equipment safely and hygienically according to manufacturer instructions.
3.Portion and prepare ingredients.	3.1Sort and assemble ingredients according food production sequencing. 3.2Weigh and measure ingredients and create portions according to recipe. 3.3Minimise waste and store reusable by-products.
4.Cook vegetable, fruit, egg and farinaceous dishes.	4.1Select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. 4.2Prepare eggs for different culinary uses. 4.3Prepare fresh pasta. 4.4Select and use accompaniments suited to the dish. 4.5Follow standard recipes and make food quality adjustments within scope of responsibility.
5.Present and store vegetable, fruit, egg and farinaceous dishes.	5.1Present dishes attractively on appropriate serviceware. 5.2Add dips, sauces and garnishes according to standard recipes. 5.3Visually evaluate dish and adjust presentation. 5.4Store dishes in appropriate environmental conditions.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

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.

Evidence Guide

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 third-party workplace reports of on-the-job 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.

Range Statement

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.

Unit Sector(s)

Hospitality

Competency Field

Commercial Cookery and Catering