Unit of competency Outline

Date retreived
22/07/2026 6:12 AM AWST

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Prepare vegetables, fruit, eggs and farinaceous dishes

Prepare vegetables, fruit, eggs and farinaceous dishes

Unit of competency
National Code
SITHCCC009A
State Code
S6350
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
05/05/2009
View on TGA
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
110109 - Cookery
Original Release Date
04/07/2014
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to prepare various vegetables, fruit, eggs and farinaceous dishes in a commercial kitchen or catering operation.Vegetables and fruit may be fresh, preserved or frozen, and selected according to seasonal availability, menu and enterprise requirements. A variety of vegetables and fruit, and vegetable and fruit dishes must be prepared and cooked. These may be classical or contemporary, from various ethnic or cultural origins, and may be offered as main dishes, appetisers or salads, or accompaniments.Potato accompaniments must include both classical and contemporary dishes.Egg dishes should, unless otherwise required, use hen eggs that may be fresh, dried, frozen or preserved.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare vegetable and fruit dishes.
  • 1.1 Select vegetables and fruit in season according to availability, quantity, quality and price.
  • 1.2 Select vegetables, fruit and potato accompaniments to complement and enhance menu items.
  • 1.3 Prepare and, where appropriate, cook a variety of vegetables and fruit dishes using suitable cookery methods and preserving optimum quality and nutrition.
  • 1.4 Where appropriate, select suitable sauces and accompaniments to be served with vegetables.
  • 1.5 Present vegetable and fruit attractively using suitable garnishes, where appropriate.
2 Prepare farinaceous dishes.
  • 2.1 Select and prepare a variety of farinaceous foods according to standard and enterprise recipes.
  • 2.2 Prepare farinaceous foods using appropriate methods to ensure optimum quality.
  • 2.3 Select sauces and accompaniments that are appropriate to farinaceous foods.
3 Prepare and cook egg-based dishes.
  • 3.1 Prepare and cook a variety of egg-based dishes according to standard recipes, using a range of methods including boiling, poaching, frying and scrambling.
  • 3.2 Prepare and cook egg dishes to ensure optimum and desired quality, consistency and appearance.
  • 3.3 Select sauces and accompaniments appropriate to eggs.
  • 3.4 Use eggs for a variety of culinary uses.
4 Store vegetables, eggs and farinaceous foodstuffs.
  • 4.1 Store fresh and processed eggs, vegetables and fruit, and farinaceous foodstuffs at correct temperatures and under correct conditions to maintain optimum freshness and quality.
RANGE STATEMENT
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 in the performance criteria is detailed below.

Farinaceous foods may include:
pasta
rice
polenta
noodles
couscous
semolina
pulses
cracked wheat.


Egg-baseddishes must include:
omelettes and frittatas
soufflés
eggs benedict
egg salads
egg dips.


Culinary uses must include:
aerating
binding
setting
coating
enriching
emulsifying
glazing
clarifying
garnishing
thickening.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.


Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare a variety of dishes using vegetables and fruit
ability to prepare a variety of egg-based dishes, both classical and contemporary of varying cultural origins, using a variety of methods
ability to make a variety of farinaceous dishes and present them with suitable accompanying sauces
detailed understanding of the different classifications of vegetables, fruit, eggs and farinaceous products
preparation of dishes for customers within typical workplace time constraints.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
use of authentic ingredients
industry-realistic ratios of kitchen staff to customers.


Methods 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 candidate preparing dishes
sampling of dishes cooked by the candidate
written or oral questions to test knowledge of of safety issues and appropriate cooking methods for various commodities
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC006A Prepare appetisers and salads.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2061 THHBCC04B Prepare vegetables, eggs and farinaceous dishes Unit of competency
Replaced By
State Code National Code Title Type
WF617 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes Unit of competency