SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes
Overview
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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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:
- complete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes):
• boiling
• frying
• scrambling
• poaching
• omelette
• soufflé - use eggs for each of the following functions at least once, when preparing the above dishes (at least once across preparation of the ten dishes):
• aerating
• binding
• setting
• coating
• enriching
• emulsifying
• glazing
• thickening - use of each of the following food types at least once when preparing the above dishes (at least once across preparation of the ten dishes):
vegetables and fruit:
• dried
• fresh
• frozen - farinaceous items:
• couscous
• pasta
• noodles
• polenta
• pulses
• rice - prepare fresh pasta including use of lamination techniques
- prepare, plate and present two portions each of the ten finished dishes above:
- within commercial time constraints and deadlines
- following procedures for portion control and food safety practices when handling and storing different food types
- responding to at least one special customer request.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.
As part of a course
This unit is studied as part of the following course(s):