Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC204 Mapping and Delivery Guide
Produce vegetable, fruit, egg and farinaceous dishes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC204 - Produce vegetable, fruit, egg and farinaceous dishes |
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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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook vegetable, fruit, egg and farinaceous dishes. |
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Element: Present and store vegetable, fruit, egg and farinaceous dishes. |
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