SITHCCC031
prepare vegetarian
and vegan dishes
First published 2022
Version 1.0
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 14
Assessment Task 2: Student Logbook 16
Information for students 16
Activities 18
Assessment Task 2: Checklist 22
Final results record 24
SITHCCC031 Prepare vegetarian and vegan dishes
Introduction
Welcome to the Student Assessment Tasks for SITHCCC031 Prepare vegetarian and vegan
dishes. These tasks have been designed to help you demonstrate the skills and knowledge that
you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
Assessment Task 1: Knowledge questions – You must answer all questions correctly.
Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.
SITHCCC031 Prepare vegetarian and vegan dishes
Assessment Task 1: Knowledge
questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and correctly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
SITHCCC031 Prepare vegetarian and vegan dishes
Questions
Provide answers to all of the questions below.
1. List and briefly describe five different substitute ingredients used for vegetarian and vegan
dishes for each of the food categories below.
Substitute Description
Meat
Dairy
SITHCCC031 Prepare vegetarian and vegan dishes
Substitute Description
Egg
SITHCCC031 Prepare vegetarian and vegan dishes
2. List four types of fresh products used in standard recipes for vegetarian and vegan dishes and
give two examples of each.
3. List five culinary terms used for vegetarian and vegan dishes.
4. List three labels that could be used and what would be on the label.
5. List two vegetarian or vegan dishes and describe their characteristics.
6. Briefly describe how the following can enhance the appearance and presentation of vegetarian
and vegan dishes.
Balance
Colour
SITHCCC031 Prepare vegetarian and vegan dishes
Contrast
Texture
Taste
7. List two reasons for modern variations on vegetarian and vegan dishes and provide an
example for each.
8. Complete the following table for two vegetarian or vegan ingredients/products and how to
identify freshness and quality.
Vegetarian or vegan Freshness and quality indicators
ingredients/products
9. List three important points when selecting ingredients for preparing vegetarian and vegan
dishes.
SITHCCC031 Prepare vegetarian and vegan dishes
10. List six common accompaniments and six sauces used in vegetarian and vegan dishes.
Accompaniment Sauces
11. List and briefly describe two historical and cultural origins of different vegetarian and vegan
dishes or products.
12. List eight common cookery methods used in vegetarian and vegan dishes and provide an
example.
SITHCCC031 Prepare vegetarian and vegan dishes
Product Common cookery methods
13. What food safety risks are associated with raw eggs and alternative egg products?
14. List four ways to minimise food safety risks with raw eggs and alternative egg products.
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC031 Prepare vegetarian and vegan dishes
15. How does mise en place differ for vegetarian and vegan dishes?
16. List five common vegetarian or vegan products and their appropriate storage conditions.
Item stored Storage conditions
17. How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients
and products?
SITHCCC031 Prepare vegetarian and vegan dishes
18. How can you ensure that you follow safe operational practices when using equipment to
produce vegetarian and vegan dishes?
SITHCCC031 Prepare vegetarian and vegan dishes
Assessment Task 1: Checklist
Student’s name:
Did the student provide a Completed
sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
SITHCCC031 Prepare vegetarian and vegan dishes
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
Date:
SITHCCC031 Prepare vegetarian and vegan dishes
Assessment Task 2: Student Logbook
Information for students
Cooking tasks required for this unit
This unit of competency requires that you:
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:
o boiling o grilling
o braising o blanching
o deep and shallow frying o roasting
o poaching o stewing
o steaming
use each of the following types of products at least once when preparing four of the above
dishes for vegetarian consumption:
o fruit and vegetables: o nuts and seeds
dried o arborio rice
fresh o eggs
frozen o grains and pulses
fermented o legumes
o dairy products
use each of the following types of products at least once when preparing four of the above
dishes for vegan consumption:
o fruit and vegetables: o meat substitutes:
dried whole cuts
fresh mince
frozen o tofu:
fermented firm
o dairy substitutes: silken
coconut products emulsion
plant-based milks o egg substitutes:
cashew cheese flaxeggs
SITHCCC031 Prepare vegetarian and vegan dishes
butter alternatives chia
soy-based cheese
prepare, plate and present two portions each of the four vegetarian and four vegan finished
dishes above:
o within commercial time constraints and deadlines
o following procedures for portion control and food safety practices when handling and
storing different food types.
SITHCCC031 Prepare vegetarian and vegan dishes
Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided a Student Logbook to help
you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?
During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
confirm ingredients needed from standard recipe
calculate ingredients
get fresh quality ingredients from the stores
select correct clean equipment
assemble and used equipment safely
follow workflow planning
weigh and measure ingredients
avoid contact with animal products
clean and cut ingredients
use waste minimisation techniques
use correct cookery method
add accompaniment that complements the dish (if required)
make food quality adjustments
demonstrate good plating and presentation
label and store prepared food in correct conditions
clean work area
complete tasks within commercial time constraints and deadlines
follow procedures for portion control
follow procedures for food safety practices when handling and storing different
SITHCCC031 Prepare vegetarian and vegan dishes
food types
prepare, cook and plate four vegetarian and vegan dishes.
How will I provide evidence?
In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Mise en place.
To ensure you have everything you need to prepare the required food, you will
need to:
interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o identify the food preparation equipment that you require
o ensure the appropriate food preparation equipment is clean, safe and
ready for use.
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC031 Prepare vegetarian and vegan dishes
3. Cook vegetarian and vegan dishes.
Now it’s time to put all of that planning and organising to work. Prepare the required
foods as per the standard recipe and food preparation list. Ensure that:
all food is handled and prepared safely and hygienically
you follow portion control procedures
you manage your own speed, timing, sequencing and productivity to ensure
efficiency
you assemble and use all equipment safely and hygienically as per
manufacturer’s instructions
you check that equipment is clean and ready for use
you demonstrate the range of precision cuts required of this task
your knife selection is appropriate to the type of food being prepared
clean and cut ingredients
you work sustainably to minimise the amount of waste produced and to reduce
the use of energy and resources
you make sure that the food does not come into come with animal products
use the correct cooking methods
you work within commercial time constraints.
Complete a Reflective journal for each time you prepare a vegetarian or vegan dish
as part of your assessment for this unit. Don’t forget to ask your
supervisor/assessor to complete the declaration.
4. Present and store vegetarian and vegan dishes.
You dish is now ready to serve to customers and you also need to store prepared
vegetarian and vegan products. For this you must ensure that you:
follow procedures for portion control
add accompaniments that complement the dish (if required)
make food quality adjustments
demonstrate good plating techniques
label and store prepared food in correct conditions
follow procedures for food safety practices when handling and storing different
food types
clean work area.
SITHCCC031 Prepare vegetarian and vegan dishes
5. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish as
part of your assessment for this unit.
Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.
SITHCCC031 Prepare vegetarian and vegan dishes
Assessment Task 2: Checklist
Student’s name:
Completed
successfully?
Has the following been completed? Yes No Comments
The student has satisfactorily completed
a Reflective journal for each occasion
they worked on activities for this unit
which includes:
mise en place activities
following standard recipes
using the eight cookery methods
using vegetarian and vegan
ingredients listed in the Student
Logbook at least once
preparing, plating and presenting
two portions each of the four
vegetarian and four vegan finished
dishes:
o within commercial time
constraints and deadlines
o following procedures for
portion control and food safety
practices when handling and
storing different food types.
Assessor observations have been
completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
Assessor Logbook.
The student’s workplace supervisor (or
the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
SITHCCC031 Prepare vegetarian and vegan dishes
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.
The Logbook summary table has been
satisfactorily completed and all boxes
have been ticked and there is a
matching corresponding numbered
reflective journal entry for each line.
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
Date:
SITHCCC031 Prepare vegetarian and vegan dishes
Final results record
Student name:
Assessor name:
Date:
Unit name: SITHCCC031 Prepare vegetarian and vegan dishes
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge Questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
My performance in this unit has been discussed and explained to me.
I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: _________________
I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: _______________________________________ Date: _________________
SITHCCC031 Prepare vegetarian and vegan dishes
