Unit of competency Outline

Date retreived
22/07/2026 12:04 PM AWST

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Produce vegetable, fruit, egg and farinaceous dishes

Produce vegetable, fruit, egg and farinaceous dishes

Unit of competency
National Code
SITHCCC204
State Code
WF617
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
24/02/2014
Field of Education
110109 - Cookery
Original Release Date
24/02/2014
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetables, fruit, eggs and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
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 for vegetable, fruit, egg and farinaceous dishes 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 and create portions according to recipe.
  • 3.3 Minimise waste and store reusable by-products.
4. Cook vegetable, fruit, egg and farinaceous dishes.
  • 4.1 Select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
  • 4.2 Prepare eggs for different culinary uses.
  • 4.3 Prepare fresh pasta.
  • 4.4 Select and use accompaniments suited to the dish.
  • 4.5 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store vegetable, fruit, egg and farinaceous dishes.
  • 5.1 Present dishes attractively on appropriate serviceware.
  • 5.2 Add dips, sauces and garnishes according to standard recipes.
  • 5.3 Visually evaluate dish and adjust presentation.
  • 5.4 Store dishes in appropriate environmental conditions.
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:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements.
Vegetable,fruit,egg and farinaceous dishesmay include:
farinaceous:
couscous
cracked wheat
noodles
pasta
polenta
pulses
rice
semolina
fruit and vegetables:
dried
fresh
frozen
egg:
breakfast items
fresh pastas
pastries.
Equipment may include:
bains marie
blenders
cooking ranges:
electric
gas
induction
crockery
cutlery
food processors and mixers
knives and knife sharpening equipment
fryers
grills and griddles
microwaves
ovens
pans
salamanders
scales
slicers
steamers
thermometers
utensils.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
Adjust presentationmay involve:
changing accompaniments and garnishes to maximise:
balance
colour
contrast
eye appeal
taste
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditionsmay include:
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:
follow standard recipes to prepare multiple and varying vegetable, fruit, egg and farinaceous dishes
prepare dishes using a range of cookery methods, including:
boiling
braising
frying:
deep
shallow
poaching
roasting
scrambling
stewing
use eggs for different culinary purposes, including:
aerating
binding
setting
coating
enriching
emulsifying
glazing
clarifying
garnishing
thickening
prepare fresh pasta
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for vegetable, fruit, egg and farinaceous dishes
accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
features, functions and safe use of food preparation equipment
food safety practices for handling and storing vegetable, fruit, egg and farinaceous products and dishes.
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
industry-realistic ratios of kitchen staff to 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 for and producing vegetable, fruit, egg and farinaceous dishes
evaluation of the taste and visual appeal of vegetable, fruit, egg and farinaceous dishes prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of vegetable, fruit, egg and farinaceous dishes
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, quality indicators for vegetable, fruit, egg and farinaceous dishes,
equipment, cookery 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:
SITHCCC202 Produce appetisers and salads.
Replaces
State Code National Code Title Type
S6350 SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes Unit of competency
Replaced By
State Code National Code Title Type
AWS03 SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Unit of competency