Unit of competency Outline

Date retreived
22/07/2026 3:26 PM AWST

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Prepare vegetable, fruit, eggs and farinaceous dishes

Prepare vegetable, fruit, eggs and farinaceous dishes

Unit of competency
National Code
SITHCCC030
State Code
OEB21
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
45
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous 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 with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.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.
Notes
Elements and Performance Criteria
1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.
  • 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.
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 and create portions according to recipe.
  • 3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
  • 3.4. Prepare eggs for different culinary uses.
  • 3.5. Prepare fresh farinaceous ingredients.
  • 3.6. Minimise waste to maximise profitability of food items prepared.
4. Cook vegetable, fruit, egg and farinaceous dishes.
  • 4.1. Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
  • 4.2. Select and add accompaniments suited to the dish.
  • 4.3. Makefood quality adjustmentswithin scope of responsibility.
5. Present and store vegetable, fruit, egg and farinaceous dishes.
  • 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 andadjust presentation.
  • 5.4. Store prepared food items in appropriateenvironmental 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.
No information
No information
Replaces
State Code National Code Title Type
AWS03 SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Unit of competency