Assessor Resource

SIFCCS002A
Prepare and present finger food

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to funeral home and cemetery and crematorium staff. It requires the application of food preparation and presentation skills and health and hygiene requirements to maintain food safety and involves working under supervision.

This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of appetisers, sandwiches, cakes and biscuits to funeral mourners.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil


Employability Skills

This unit contains employability skills.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

ability to safely prepare and present a range of appetisers, sandwiches, cakes and biscuits to standard acceptable by workplace

the use of food safety and personal hygiene practices throughout the preparation, presentation. storage and clean up of all food

knowledge of food safety requirements

preparing and presenting finger food on multiple occasions to ensure consistency of performance and ability to respond to different situations.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, commercially realistic food preparation area for finger food production

use of authentic ingredients for finger food

commercially-realistic ratios of food preparation and service staff to clients

access to a range of foodstuffs and tools and equipment

access to relevant documentation, including food safety standards and policies and procedures regarding workplace food preparation and presentation.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of candidate completing food preparation, presentation and clean-up according to food safety and workplace requirements

written or verbal questioning to assess knowledge and understanding of food safety requirements and procedures

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

personal presentation and hygiene practices to maintain food safety

communication skills to access and interpret client requirements and receive instructions

literacy and numeracy skills to interpret written instructions and calculate portions to minimise waste

time management skills to maintain food safety and meet client requirements

food preparation and presentation.

Required knowledge

food safety requirements to prepare, present, clean up and dispose of finger food

workplace policies and procedures to safely prepare and present finger food and minimise waste

very basic understanding of relevant federal, state or territory, and local government food safety legislation

presentation techniques for a variety of hot and cold finger food.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Appetisers may include:

hot

cold

classical

modern

of varying ethnic and cultural origins

hors d'oeuvres

canapés

savouries.

Food safety requirements may include:

correct duration and temperature of heating

application of single use items

personal presentation and hygiene

correct use of tools and equipment

use of serving implements

allowable re-use of leftover food

waste disposal

cleaning of work areas.

Tools and equipment may include:

appropriate cutting boards

appropriate mixing bowls

knives

food processors.

Workplace policies and procedures may include:

waste minimisation

safe food handling

personal presentation and hygiene

cleaning of work areas

appropriate tools and equipment

use of serving implements

identification, reporting and disposal of cracked, chipped or broken tools and implements.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Produce appetisers according to client and food safety requirements. 
Heat appetisers according to food safety requirements. 
Use quality trimmings or other leftovers as appropriate. 
Select sandwich bases from a range of bread types according to client requirements. 
Select and apply appropriate tools and equipment. 
Select and combine sandwich fillings according to food compatibility and client requirements. 
Select cakes and biscuits according to client requirements and workplace policies and procedures. 
Implement accurate portion control to minimise wastage according to workplace policies and procedures and client requirements. 
Identify and prepare sufficient supplies of clean, undamaged crockery at temperatures relevant to food presented. 
Plate and present finger food according to workplace policies and procedures and food safety requirements. 
Arrange sauces and garnishes according to food safety requirements and food presented. 
Serve finger food according to client requirements. 
Remove and dispose of unused finger food according to workplace policies and procedures and health and food safety requirements. 
Dispose of waste according to food safety requirements. 
Clean dishes, tools, equipment and serving implements according to workplace policies and procedures and food safety requirements. 
Store dishes, tools, equipment and serving implements according to workplace policies and procedures and food safety requirements. 
Identify and dispose of unsuitable dishes and serving implements according to workplace policies and procedures and food safety requirements. 

Forms

Assessment Cover Sheet

SIFCCS002A - Prepare and present finger food
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SIFCCS002A - Prepare and present finger food

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: