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

Produce pates and terrines

KHU-TOU-0062

Australian Equivalent

SITHCCC039

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, and present the final product. 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 and State or Territory legislation, Austr

Elements & Learning Outcomes

E1Select ingredients.

0062.E1.O1Confirm food production requirements from standard recipes.

0062.E1.O2Calculate ingredient amounts according to requirements.

0062.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0062.E2.O1Select type and size of equipment suitable to requirements.

0062.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0062.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0062.E3.O1Sort and assemble ingredients according to food production sequencing.

0062.E3.O2Weigh and measure ingredients according to recipe.

0062.E3.O3Minimise waste to maximise profitability of food items prepared.

E4Prepare pâtés and terrines.

0062.E4.O1Prepare and line moulds for pâtés and terrines using suitable ingredients.

0062.E4.O2Prepare and use binding agents and processes required for preparation of basic farcemeat.

0062.E4.O3Prepare pastries suitable for pâté en croute using appropriate handling techniques.

0062.E4.O4Follow standard recipes and make food quality adjustments within scope of responsibility.

E5Present pâtés and terrines.

0062.E5.O1Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.

0062.E5.O2Visually evaluate dish and adjust presentation as required.

0062.E5.O3Store pâtés and terrines in appropriate environmental conditions.

0062.E5.O4Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.