Unit of competency Outline

Date retreived
22/07/2026 6:16 AM AWST

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Produce pates and terrines

Produce pates and terrines

Unit of competency
National Code
SITHCCC016
State Code
AWR96
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
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.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. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 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 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 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.
No information
No information
Replaces
State Code National Code Title Type
WF625 SITHCCC305 Produce pates and terrines Unit of competency
Replaced By
State Code National Code Title Type
OEA09 SITHCCC039 Produce pates and terrines Unit of competency