SITHCCC039 Produce pates and terrines

Release: 1

SITHCCC039 Produce pates and terrines

Modification History

Not applicable.

Application

This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, and present the final product.

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	Unit Title
SITHCCC027	Prepare dishes using basic methods of cookery
SITXFSA005	Use hygienic practices for food safety

Competency Field

Commercial Cookery and Catering

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS	PERFORMANCE CRITERIA
Elements describe the essential outcomes	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.	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.
2. Select, prepare and use equipment.	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.
3. Portion and prepare ingredients.	3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients according to recipe. 3.3. Minimise waste to maximise profitability of food items prepared.
4. Prepare pâtés and terrines.	4.1. Prepare and line moulds for pâtés and terrines using suitable ingredients. 4.2. Prepare and use binding agents and processes required for preparation of basic farcemeat. 4.3. Prepare pastries suitable for pâté en croute using appropriate handling techniques. 4.4. Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present pâtés and terrines.	5.1. Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes. 5.2. Visually evaluate dish and adjust presentation as required. 5.3. Store pâtés and terrines in appropriate environmental conditions. 5.4. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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.
SKILLS	DESCRIPTION
Reading skills to:	locate information in standard recipes to determine food preparation requirements locate and read date codes and rotation labels on food products.
Numeracy skills to:	determine cooking times and temperatures.
Problem-solving skills to:	evaluate quality of ingredients and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies.
Planning and organising skills to:	efficiently sequence the stages of food preparation and production.
Self-management skills to:	manage own speed, timing and productivity.

Unit Mapping Information

Supersedes and is not equivalent to SITHCCC016 Produce pates and terrines.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694