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Elements and Performance Criteria

1. Prepare and present a variety of salads and dressings.
   • Choose suitable ingredients that meet enterprise quality standard for salads and dressings.
   • Prepare salads using fresh seasonal ingredients to an acceptable enterprise standard to maximise nutritional value, eating characteristics and taste.
   • Prepare suitable sauces and dressings to either incorporate into, or accompany, salads.
   • Present salads attractively according to enterprise standards.
2. Prepare and present a range of hot and cold appetisers.
   • Produce appetisers to an acceptable enterprise standard using the correct ingredients ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniformly cut ingredients, and attractive serviceware and garnishes.
   • Select and prepare glazes correctly, where required.
   • Select and use correct equipment to assist in production of appetisers.
   • Use quality trimmings or other leftovers where and when appropriate.
   • Prepare and present appetisers in a hygienic, logical and sequential manner within the required timeframe.
   • Present appetisers attractively according to classical, cultural or enterprise standards.
3. Store appetisers and salads.
   • Store appetisers and salads in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and quality.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit knife skills to prepare a range of appetisers and salads safe work practices particularly when using knives logical and timeefficient work flow waste minimisation techniques and environmental considerations in relation to appetisers and salads problemsolving skills to deal with problems such as shortages of food items mistakes or problems in commodities or meals produced and equipment failure literacy skills to read menus orders and instructions numeracy skills to calculate quantities and portions against orders

The following knowledge must be assessed as part of this unit historical development and current trends in salads and appetisers suitable commodities and food combinations for use in salads and appetisers compatible dressings and sauces for incorporating into or accompanying salads methods of attractive presentation for salads and appetisers nutritional values of appetisers salads and salad ingredients and the effects of cooking on nutrients culinary terms commonly used in the industry with regard to appetisers and salads principles and practices of hygiene related to working in a kitchen including appropriate uniform and other personal protective equipment

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package
Critical aspects for assessment and evidence required to demonstrate competency	Evidence of the following is essential ability to prepare a variety of appetisers and salads from different recipes and cultural backgrounds ability to prepare a number of appetisers and salads within industry realistic timeframes ability to present appetisers and salads attractively and creatively
Context of and specific resources for assessment	Assessment must ensure demonstration of skills within a fully equipped and commercially realistic food preparation area with appropriate and industrycurrent equipment as defined in the Assessment Guidelines a variety of suitable ingredients for appetisers and salads industryrealistic ratios of kitchen staff to customers
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 direct observation of the candidate preparing appetisers and salads sampling of dishes prepared by the candidate written or oral questions to test knowledge on commodity knowledge and food safety issues review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example SITHCCCA Prepare sandwiches SITHCCC007A Prepare sandwiches.
Assessing employability skills	Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts 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

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Range Statement

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 in the performance criteria is detailed below.
Salads may be:	garden salads fruit salads classical salads, e.g. caesar and waldorf modern diverse cultural and ethnic recipes warm or cold.
Dressings may include:	French classic diverse cultural and ethnic.
Appetisers may also be referred to as and must include:	hors d'oeuvres canapés savouries antipasto tapas finger foods sandwiches.

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