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 vegetarian and vegan dishes

KHU-TOU-0054

Australian Equivalent

SITHCCC031

Elements

Learning Outcomes

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

Elements & Learning Outcomes

E1Select ingredients for vegetarian and vegan dishes.

0054.E1.O1Confirm food production requirements from standard recipes.

0054.E1.O2Calculate ingredient amounts according to requirements.

0054.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0054.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0054.E2.O1Select type and size of equipment suitable to requirements.

0054.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0054.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0054.E3.O1Sort and assemble ingredients according to food production sequencing.

0054.E3.O2Weigh and measure ingredients and create portions according to recipe.

0054.E3.O3Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.

0054.E3.O4Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

0054.E3.O5Minimise waste to maximise profitability of food items prepared.

E4Cook vegetarian and vegan dishes.

0054.E4.O1Follow standard recipes to select and use relevant cookery methods according to recipe.

0054.E4.O2Select and add accompaniments suited to the dish.

0054.E4.O3Make food quality adjustments within scope of responsibility.

E5Present and store vegetarian and vegan dishes.

0054.E5.O1Present dishes attractively on appropriate service-ware.

0054.E5.O2Add dips, sauces and garnishes according to standard recipes.

0054.E5.O3Visually evaluate dish and adjust presentation.

0054.E5.O4Store prepared food in appropriate environmental conditions.

0054.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.