This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.


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 with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHCCC008

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - follow standard recipes to prepare dishes for at least six different customers using each of the following types of products: - vegetables and fruit: dried; fresh; frozen; - eggs used for the following applications: aerating; binding; setting; coating; enriching; emulsifying; glazing; clarifying; garnishing; thickening; - farinaceous items: couscous; pasta and noodles; polenta; pulses; rice; - prepare dishes using each of the following cookery methods at least once: boiling; braising; deep and shallow frying; poaching or scrambling; roasting; stewing; - prepare at least three different types of fresh pasta, and; - prepare the above dishes: within commercial time constraints and deadlines; reflecting required quantities to be produced; following procedures for portion control and food safety practices when handling and storing different food types, and; responding to special customer requests and dietary requirements.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to: convenience products; fresh products; - contents of stock date codes and rotation labels; - characteristics of different vegetable, fruit, egg and farinaceous dishes: appearance and presentation; classical and contemporary variations; freshness and other quality indicators; nutritional value; service style; taste; texture; - accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes; - historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products; - cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence; - health risks associated with raw egg products and alternative egg products; - culinary applications which use eggs as specified in the performance evidence; - mise en place requirements for vegetable, fruit, egg and farinaceous dishes; - appropriate environmental conditions for storing food products to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.