SITHCCC031 - Prepare vegetarian and vegan dishes

Unit code: SITHCCC031 | Study level: TAFE
Nominal hours:
40
Location
Footscray Nicholson
Industry
Prerequisites
SITHCCC027 - Prepare dishes using basic methods of cookery; and
SITXFSA005 - Use hygienic practices for food safety
(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 vegetarian and vegan 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 under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

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 methods at least once, to prepare at least eight finished dishes (at least once across preparation of the eight dishes):
    • boiling
    • braising
    • deep and shallow frying
    • poaching
    • steaming
    • grilling
    • blanching
    • roasting
    • stewing
  • use each of the following types of products at least once when preparing four of the above dishes for vegetarian consumption (at least once across preparation of the four dishes):
    • vegetables and fruit:
  • dried
  • fresh
  • frozen
  • fermented
    • dairy products
    • nuts and seeds
    • arborio rice
    • eggs
    • grains and pulses
    • legumes
  • use each of the following types of products at least once when preparing four of the above dishes for vegan consumption (at least once across preparation of the four dishes):
    • vegetables and fruit:
  • dried
  • fresh
  • frozen
  • fermented
    • dairy substitutes:
  • coconut products
  • plant-based milks
  • cashew cheese
  • butter alternatives
  • soy-based cheese
    • meat substitutes:
  • portion control cuts
  • mince
    • tofu:
  • firm
  • silken
  • emulsion
    • egg substitutes:
  • flax eggs
  • chia
  • prepare, plate and present two portions each of the four vegetarian and four vegan 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.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and trade names for ingredients used in standard recipes for vegetarian and vegan dishes, relating to:
    • convenience products:
  • meat substitutes
  • dairy substitutes
  • egg substitutes
    • fresh products
  • contents of date codes and rotation labels for stock
  • characteristics of different vegetarian and vegan dishes:
    • appearance and presentation
  • balance
  • colour
  • contrast
    • contemporary variations
    • freshness and other quality indicators
    • taste
    • texture
  • characteristics of ingredients used in preparing vegetarian and vegan dishes
  • accompaniments and sauces for vegetarian and vegan dishes
  • historical and cultural origin of different vegetarian and vegan dishes and products
  • cookery methods for vegetarian and vegan dishes listed in the performance evidence
  • food safety risks associated with raw egg products and alternative egg products
  • mise en place requirements for vegetarian and vegan dishes
  • 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 vegetarian and vegan 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 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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