SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes

Unit code: SITHCCC030 | Study level: TAFE
Nominal hours:
50
Location
Footscray Nicholson
Industry
Prerequisites
SITHCCC027 - Prepare dishes using basic methods of cookery
SITXFSA005 - Use hygienic practices for food safety; and
(Or equivalent to be determined by unit coordinator)
Overview
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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.

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 date codes and rotation labels for stock
  • characteristics of different vegetable, fruit, egg and farinaceous dishes:
    • appearance and presentation
  • balance
  • colour
  • contrast
    • classical and contemporary variations
    • freshness and other quality indicators
    • 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 techniques listed in the performance evidence
  • food safety risks associated with raw egg products and alternative egg products
  • culinary functions which use eggs as specified in the performance evidence
  • mise en place requirements for vegetable, fruit, egg and farinaceous dishes
  • plating methods for practicality of service and customer consumption
  • appropriate environmental conditions for storing food products to:
    • ensure food safety
    • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate II in Cookery
SIT20421 | Certificate ii | Duration:
Certificate III in Commercial Cookery
SIT30821 | Certificate iii | Duration:
Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

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.

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