Competency Standard UNIT TITLE: PREPARE VEGETABLES, EGGS AND FARINACEOUS DISHES NOMINAL HOURS: 50 UNIT NUMBER: D1.HCC.CL2.18 UNIT DESCRIPTOR: This unit with skills and knowledge required by cooks and chefs to prepare, present on menus and store a range of vegetables, fruits, egg and farinaceous dishes in a commercial environment ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and cook vegetable and Unit Variables menu items The Unit Variables provide advice to interpret the scope and context of this unit of Select vegetables and fruits according to competence, allowing for differences between enterprises and workplaces. It relates to the availability unit as a whole and facilitates holistic assessment Prepare and/or cook a variety of vegetable This unit applies to all industry sectors that prepare vegetables, eggs and farinaceous dishes and fruit menu items within the labour divisions of the and travel industries and may include: Identify and prepare appropriate Food Production sauces, garnish and accompaniments as per the Availability may be related to: menu item Seasonal availability Present vegetable and fruit menu items Storage capacity Element 2: Prepare and cook egg based Menu styles menu items Quality, quantity Prepare, use and/or cook a variety of egg menu items Cultural varieties Identify and prepare appropriate sauces, Prepare should relate to: garnishes and accompaniments as per the Cleaning, peeling, cutting of ingredients menu item Portioning, minimising wastage Present egg menu items
Competency Standard UNIT TITLE: PREPARE VEGETABLES, EGGS AND FARINACEOUS DISHES NOMINAL HOURS: 50 UNIT NUMBER: D1.HCC.CL2.18 UNIT DESCRIPTOR: This unit with skills and knowledge required by cooks and chefs to prepare, present on menus and store a range of vegetables, fruits, egg and farinaceous dishes in a commercial environment ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and cook vegetable and menu items Select vegetables and fruits according to availability Prepare and/or cook a variety of vegetable and fruit menu items Identify and prepare appropriate sauces, garnish and accompaniments as per the menu item Present vegetable and fruit menu items Element 2: Prepare and cook egg based menu items Prepare, use and/or cook a variety of egg menu items Identify and prepare appropriate sauces, garnishes and accompaniments as per the menu item Present egg menu items Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that prepare vegetables, eggs and farinaceous dishes within the labour divisions of the and travel industries and may include: Food Production Availability may be related to: Seasonal availability Storage capacity Menu styles Quality, quantity Cultural varieties Prepare should relate to: Cleaning, peeling, cutting of ingredients Portioning, minimising wastage
AM_Prepare_veg_eggs_&_farinaceous_dishes_FN_240114.docx