Unit of competency Outline

Date retreived
22/07/2026 2:58 PM AWST

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Produce pates and terrines

Produce pates and terrines

Unit of competency
National Code
SITHCCC305
State Code
WF625
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes, and to develop new recipes. It requires the ability to select and prepare ingredients, use relevant equipment and present the final product.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1 Confirm food production requirements from food preparation list and 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 equipment of correct type and size.
  • 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 food production sequencing.
  • 3.2 Weigh and measure ingredients according to recipe.
  • 3.3 Minimise waste and store reusable by-products.
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 forcemeat.
  • 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.
  • 5.3 Store pâtes and terrines in appropriate environmental conditions.
6. Develop new recipes.
  • 6.1 Develop recipes for pâtés and terrines using suitable products.
  • 6.2 Test new recipes for taste, yield and customer acceptance.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
available supplies in stock
costing constraints
deadlines
portion control
quantities to be produced
special customer requests.
Ingredients for making pâtés, pâtés en croute and terrines may include:
alcohol
dairy foods
fish and shellfish
fruits
meat:
ham
game
offal and livers
pork
veal
poultry
vegetables.
Equipment may include:
bowl cutters or food processors
food mills and blenders
mincers.
Suitable ingredients for lining moulds may include:
pastry
pork fat
pork caul
vegetables
skins.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
produce a variety of pâtés and terrines made from different ingredients
produce pâtés and terrines within commercial time constraints
create new recipes for pâtés and terrines
integrate knowledge of:
ingredients used for pates and terrines
preparation methods
features, functions and safe use of food preparation equipment
food safety practices for handling and storing pates and terrines.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing pates and terrines
evaluation of the taste and visual appeal of pates and terrines prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of pates and terrines for different purposes
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, equipment, preparation methods and appropriate environmental storage
conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6359 SITHCCC018A Prepare pates and terrines Unit of competency
Replaced By
State Code National Code Title Type
AWR96 SITHCCC016 Produce pates and terrines Unit of competency