Unit of competency Outline
Date retreived
23/07/2026 5:02 AM AWST
23/07/2026 5:02 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare pates and terrines
Prepare pates and terrines
Unit of competency
National Code
SITHCCC018A
SITHCCC018A
State Code
S6359
S6359
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare pâtés and terrines.Pâtés and terrines refer to any edible food that has been ground or puréed to a paste and set or baked in a container or mould. They can be made from a range of ingredients, including meats, poultry, game, seafood, fruits and vegetables. Terrines are generally of coarser consistency than pâtés and are baked in a pot (a terrine) after which they are named. Pâtés en croute are pâtés or terrines that have been baked in a pastry casing.Pâtés and terrines can be either classical or modern, and vary in ethnic and cultural origins. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare pâtés and terrines.
- 1.1 Prepare a range of pâtés and terrines according to standard recipes.
- 1.2 Select appropriate ingredients for the production of pâtés and terrines.
- 1.3 Prepare and line moulds for pâtés and terrines using suitable ingredients.
- 1.4 Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat.
- 1.5 Prepare a range of pastries suitable for pâté en croute and handle them correctly to ensure high quality and attractive presentation.
- 1.6 Use specialised equipment for making pâtés and terrines correctly and safely according to manufacturer instructions.
2 Present pâtés and terrines.
- 2.1 Present pâtés and terrines attractively for various uses, including appetisers, entrees or buffets.
- 2.2 Decorate pâtés and terrines appropriately giving consideration to contemporary tastes in colour, presentation and eye appeal.
3 Develop new recipes.
- 3.1 Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to taste and presentation.
- 3.2 Test new recipes for pâté and terrine for taste, yield and customer acceptance.
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.
Appropriate ingredients for making pâtés, pâtés en croute and terrines may include:
dairy foods
vegetables
offal and livers
poultry
game
veal, ham and port
fish and shellfish
Australian native game, fruits and products.
Suitable ingredients for lining moulds may include:
pork fat
pork caul
vegetables
pastry
skins.
Specialised equipment for making pâtés and terrines may include:
bowl cutters or food processors
food mills and blenders
mincers.
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.
Appropriate ingredients for making pâtés, pâtés en croute and terrines may include:
dairy foods
vegetables
offal and livers
poultry
game
veal, ham and port
fish and shellfish
Australian native game, fruits and products.
Suitable ingredients for lining moulds may include:
pork fat
pork caul
vegetables
pastry
skins.
Specialised equipment for making pâtés and terrines may include:
bowl cutters or food processors
food mills and blenders
mincers.
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:
detailed knowledge of the different commodities suitable for pâtés and terrines
ability to prepare a variety of pâtés and terrines to enterprise standards
ability to produce new recipes for pâtés and terrines
preparation of pâtés and terrines within commercially realistic time constraints
safe and hygienic practices in relation to handling and storage of pâtés and terrines and ingredients for pâtés and terrines.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills in making pâtés and terrines within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
use of a range of authentic ingredients suitable for making pâtés and terrines.
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 using techniques to prepare pâtés and terrines
sampling of pâtés and terrines prepared by the candidate
oral or written questions to assess knowledge of commodities and other ingredients used in pâtés and terrines, cookery techniques, equipment and food hygiene
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:
SITHCCC012A Select, prepare and cook meat
SITHCCC023B Select, prepare and serve specialist food items.
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.
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:
detailed knowledge of the different commodities suitable for pâtés and terrines
ability to prepare a variety of pâtés and terrines to enterprise standards
ability to produce new recipes for pâtés and terrines
preparation of pâtés and terrines within commercially realistic time constraints
safe and hygienic practices in relation to handling and storage of pâtés and terrines and ingredients for pâtés and terrines.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills in making pâtés and terrines within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
use of a range of authentic ingredients suitable for making pâtés and terrines.
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 using techniques to prepare pâtés and terrines
sampling of pâtés and terrines prepared by the candidate
oral or written questions to assess knowledge of commodities and other ingredients used in pâtés and terrines, cookery techniques, equipment and food hygiene
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:
SITHCCC012A Select, prepare and cook meat
SITHCCC023B Select, prepare and serve specialist food items.
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 |
|---|---|---|---|
| E2050 | THHADCC01B | Prepare pates and terrines | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF625 | SITHCCC305 | Produce pates and terrines | Unit of competency |
