SITHCCC031 - Prepare vegetarian and vegan dishes
Overview
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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- complete mise en place activities and follow standard recipes, using each of the following cookery methods at least once, to prepare at least eight finished dishes (at least once across preparation of the eight dishes):
• boiling
• braising
• deep and shallow frying
• poaching
• steaming
• grilling
• blanching
• roasting
• stewing - use each of the following types of products at least once when preparing four of the above dishes for vegetarian consumption (at least once across preparation of the four dishes):
• vegetables and fruit:
- dried
- fresh
- frozen
- fermented
• dairy products
• nuts and seeds
• arborio rice
• eggs
• grains and pulses
• legumes
- use each of the following types of products at least once when preparing four of the above dishes for vegan consumption (at least once across preparation of the four dishes):
• vegetables and fruit:
- dried
- fresh
- frozen
- fermented
• dairy substitutes: - coconut products
- plant-based milks
- cashew cheese
- butter alternatives
- soy-based cheese
• meat substitutes: - portion control cuts
- mince
• tofu: - firm
- silken
- emulsion
• egg substitutes: - flax eggs
- chia
- prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes above:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing different food types.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.
As part of a course
This unit is studied as part of the following course(s):