Scribd
Upload
85 views

SITHCCC030 Self-Study Guide V 1.1

This self-study guide provides tasks for students to complete on their own time to complement their classroom learning in preparing vegetable, fruit, eggs and farinaceous dishes. The guide outlines three activities for students to complete, including reviewing quality indicators of dishes, practicing a recipe using an egg alternative, and researching the historical and cultural origins of cooking methods for fruit. Students are expected to spend time reviewing materials and taking notes. Upon completing each task, they mark it off to bring as evidence to their next class.

Uploaded by

Binod Maharjan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
85 views

SITHCCC030 Self-Study Guide V 1.1

This self-study guide provides tasks for students to complete on their own time to complement their classroom learning in preparing vegetable, fruit, eggs and farinaceous dishes. The guide outlines three activities for students to complete, including reviewing quality indicators of dishes, practicing a recipe using an egg alternative, and researching the historical and cultural origins of cooking methods for fruit. Students are expected to spend time reviewing materials and taking notes. Upon completing each task, they mark it off to bring as evidence to their next class.

Uploaded by

Binod Maharjan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

Self-Study Guide

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous


dishes
BSBWRT301 Write simple documents Trainer Guide

About this document


This document is to be used as a self-study guide at home/in your own time to complement the
learning you are doing during class time. It is a requirement of your course that you complete the
activities in this guide. You will need to take your notes/completed activities to class.
If you are unsure about anything, talk to your trainer/assessor.

S EL F- ST UDY G UIDE

Unit code and title SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

Instructions You are to complete each of the self-study tasks below. Each activity
is a mandatory part of your study. After completing each of the tasks,
tick the box below to show that you have completed the activity and
bring evidence of this to class to share.

© 2020 RTO Works <RTO Name and ID>


Self-study Guide

E XPE CT E D CO MPL E TE
ACT IVIT Y T AS K
TIME D

Review Review and practice evaluating dishes 2 hours


before they are served. What are the
presentation and quality indicators? 
Take notes and practise to ensure you
are ready for assessment.

Practical Take one recipe from your Chef’s 2 hours


activity Toolbox and practice using an egg
alternative. Find the best suited egg
alternative for the dish and develop an 
adapted recipe. Take a photo of the dish
or bring the modified recipe to share
with the class.

Research Do some research on the historical and 4 hours


cultural origins of a specific cooking
method of fruit (such as stewing or
poaching). Take some notes on the
following:

 Why were these methods of


cooking developed?

 Has the dish changed over time?



 What are the classical and
contemporary variations of these
dishes?

 What is the nutritional value of


these dishes?

 How does the method of cooking


differ from country to country?

 What is the taste profile?

Refresher Do research, take notes or review your 2 hours


classroom materials on the following:

 Farinaceous foods.

 Customer requests and dietary
requirements.

 Quality indicators.

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes


Self-Study Guide | V 1.1 |Nov 2022 I Review: Oct 2023
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

You might also like