Unit of competency Outline

Date retreived
22/07/2026 4:52 PM AWST

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Prepare vegetarian and vegan dishes

Prepare vegetarian and vegan dishes

Unit of competency
National Code
SITHCCC031
State Code
OEC64
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
50
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan 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 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.
Notes
Elements and Performance Criteria
1. Select ingredients for vegetarian and vegan 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. Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
  • 3.4. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
  • 3.5. Minimise waste to maximise profitability of food items prepared.
4. Cook vegetarian and vegan dishes.
  • 4.1. Follow standard recipes to select and use relevant cookery methods according to recipe.
  • 4.2. Select and add accompaniments suited to the dish.
  • 4.3. Makefood quality adjustmentswithin scope of responsibility.
5. Present and store vegetarian and vegan 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 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.
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