Unit of competency details
SITHCCC031 - Prepare vegetarian and vegan dishes (Release 1)
Summary
Usage recommendation:
Current
Releases:
1 1 (this release) |
10/Jun/2022 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
ASCED Module/Unit of Competency Field of Education Identifier | 110109 | Cookery | 04/Aug/2022 | |
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Unit of competency
Modification History
Not applicable.
Application
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Unit Code
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Unit Title
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SITHCCC027
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Prepare dishes using basic methods of cookery
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SITXFSA005
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Use hygienic practices for food safety
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Competency Field
Commercial Cookery and Catering
Unit Sector
Hospitality
Elements and Performance Criteria
ELEMENTS
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PERFORMANCE CRITERIA
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Elements describe the essential outcomes
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Select ingredients for vegetarian and vegan dishes.
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1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
1.4. Check perishable supplies for spoilage or contamination prior to preparation.
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2. Select, prepare and use equipment.
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2.1. Select type and size of equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer instructions.
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3. Portion and prepare ingredients.
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3.1. Sort and assemble ingredients according to food production sequencing.
3.2. Weigh and measure ingredients and create portions according to recipe.
3.3. Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3.4. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
3.5. Minimise waste to maximise profitability of food items prepared.
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4. Cook vegetarian and vegan dishes.
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4.1. Follow standard recipes to select and use relevant cookery methods according to recipe.
4.2. Select and add accompaniments suited to the dish.
4.3. Make food quality adjustments within scope of responsibility.
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5. Present and store vegetarian and vegan dishes.
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5.1. Present dishes attractively on appropriate service-ware.
5.2. Add dips, sauces and garnishes according to standard recipes.
5.3. Visually evaluate dish and adjust presentation.
5.4. Store prepared food in appropriate environmental conditions.
5.5. Clean work area and dispose of, or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
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Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
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SKILLS
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DESCRIPTION
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Reading skills to:
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- locate information in standard recipes to determine food preparation requirements
- locate and read date codes and rotation labels on food products.
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Writing skills to:
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- label vegetarian and vegan food items.
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Numeracy skills to:
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- calculate the number of portions
- determine cooking times and temperatures.
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Problem-solving skills to:
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- 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.
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Planning and organising skills to:
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- efficiently sequence the stages of food preparation and production.
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Self-management skills to:
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- manage own speed, timing and productivity.
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Unit Mapping Information
No equivalent unit.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
Assessment requirements
Modification History
Not applicable.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- 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):
- 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):
- dried
- fresh
- frozen
- fermented
- coconut products
- plant-based milks
- cashew cheese
- butter alternatives
- soy-based cheese
- portion control cuts
- mince
- 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.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- culinary terms and trade names for ingredients used in standard recipes for vegetarian and vegan dishes, relating to:
- meat substitutes
- dairy substitutes
- egg substitutes
- contents of date codes and rotation labels for stock
- characteristics of different vegetarian and vegan dishes:
- appearance and presentation
- 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.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
- an industry workplace; or
- a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
- fixtures and large equipment:
- blender
- food processor
- planetary mixer
- commercial grade work benches (1.5 m per person)
- commercial oven with trays (one per two persons)
- commercial refrigeration facilities:
- cool room or fridge
- freezer
- deep-fryer
- designated storage areas for dry goods and perishables
- sink
- gas, electric or induction stove top (two burners per person)
- hot plate or griddle
- pasta machine
- salamander or other form of griller (one per eight persons)
- storage facilities:
- baking sheets and trays
- hand-held beaters
- containers for hot and cold food
- cutting boards
- grater
- juicer
- knife sharpening equipment:
- sharpening steel
- sharpening stone
- chef’s knife
- utility knife
- measuring jugs
- measuring spoons
- portion control scoops
- mouli
- pots and pans for small and large production:
- stainless steel
- cast iron
- non-stick fry pans
- scoops, skimmers and spiders
- scales
- service-ware:
- crockery
- cutlery and serving utensils
- stainless steel bowls
- steamer
- small utensils:
- sieve
- pastry brush
- peelers, corers and slicers
- scraper
- spatula
- strainers and chinois
- tongs and serving utensils
- whisk
- spoons and ladles
- thermometer
- food safe gloves
- cleaning materials and equipment:
- cleaning cloths
- commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- dustpans and brooms
- garbage bins and bags
- hand towel dispenser and hand towels
- mops and buckets
- separate hand basin and soap for hand washing
- sponges, brushes and scourers
- tea towels
- organisational specifications:
- equipment manufacturer instructions
- current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
- mise en place lists and standard recipes
- guidelines relating to food disposal, storage and presentation requirements
- food safety plan
- safety data sheets (SDS) for cleaning agents and chemicals
- diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:
- have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
- hold a trade certificate as a cook or chef or equivalent;
and
- have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694