SITHCCC016 Produce pates and terrines
What’s it about?
This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes, and to develop new recipes. It requires the ability to select and prepare ingredients, use relevant equipment, and present the final product.
Who’s it for?
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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Facilitator and Assessor Resource, Teacher Support Tool, Participant Workbook – Digital download, Participant Workbook – Hard copy printed, eLearning