Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare vegetable, fruit, eggs and farinaceous dishes

KHU-TOU-0053

Australian Equivalent

SITHCCC030

Elements

Learning Outcomes

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 ac

Elements & Learning Outcomes

E1Select ingredients for vegetable, fruit, egg and farinaceous dishes.

0053.E1.O1Confirm food production requirements from standard recipes.

0053.E1.O2Calculate ingredient amounts according to requirements.

0053.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0053.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0053.E2.O1Select type and size of equipment suitable to requirements.

0053.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0053.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0053.E3.O1Sort and assemble ingredients according to food production sequencing.

0053.E3.O2Weigh and measure ingredients and create portions according to recipe.

0053.E3.O3Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

0053.E3.O4Prepare eggs for different culinary uses.

0053.E3.O5Prepare fresh farinaceous ingredients.

0053.E3.O6Minimise waste to maximise profitability of food items prepared.

E4Cook vegetable, fruit, egg and farinaceous dishes.

0053.E4.O1Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.

0053.E4.O2Select and add accompaniments suited to the dish.

0053.E4.O3Make food quality adjustments within scope of responsibility.

E5Present and store vegetable, fruit, egg and farinaceous dishes.

0053.E5.O1Present dishes attractively on appropriate service-ware.

0053.E5.O2Add dips, sauces and garnishes according to standard recipes.

0053.E5.O3Visually evaluate dish and adjust presentation.

0053.E5.O4Store prepared food items in appropriate environmental conditions.

0053.E5.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.