Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC006 Mapping and Delivery Guide
Prepare appetisers and salads

Version 1.0
Issue Date: October 2018


Qualification -
Unit of Competency SITHCCC006 - Prepare appetisers and salads
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.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 with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

planetary mixers

commercial grade work benches (1.5 m/person)

designated area for dry goods and perishables

commercial ovens with trays (one per two persons):

commercial refrigeration facilities:

cool room and/or fridge

freezer

deep-fryer

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

hot plate or griddle

microwave

salamander or other form of griller (one per four persons)

slicing machine

small equipment:

baking sheets and trays

containers for hot and cold food

cutting boards

food handler gloves

graters

juicers

knife sharpening equipment

sharpening steels and stones

knives:

bread knives

chef knives

palette knives

utility knives

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

mortar and pestle

oven mitts

pots and pans

sauce bottles

salad spinners

scales

scoops, skimmers and spiders

sets of stainless steel bowls

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

small utensils:

flour and drum sieves

peelers, corers and slicers

strainers and chinois

scrapers

spatulas

pastry brush

tongs and serving utensils

whisks:

fine stainless steel wire

coarse stainless steel wire

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

wooden spoons

steamers

temperature probes

thermometers

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

mise en place lists, menus and standard recipes

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select ingredients.
  • Confirm food production requirements from food preparation list and standard recipes.
  • Calculate ingredient amounts according to requirements.
  • Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • Check perishable supplies for spoilage or contamination prior to preparation.
       
Element: Select, prepare and use equipment.
  • Select type and size of equipment suitable to requirements.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use equipment safely and hygienically according to manufacturer instructions.
       
Element: Portion and prepare ingredients.
  • Sort and assemble ingredients according to food production sequencing.
  • Weigh and measure ingredients and create portions according to recipe.
  • Clean and cut salad ingredients using basic culinary cuts according to quality standards.
  • Minimise waste to maximise profitability of food items prepared.
       
Element: Prepare appetisers and salads.
  • Select and use relevant cookery methods for salads and appetisers.
  • Prepare sauces and dressings according to recipe.
  • Follow standard recipes and make food quality adjustments within scope of responsibility.
       
Element: Present and store appetisers and salads.
  • Present dishes on appropriate service-ware.
  • Add dips, sauces and garnishes according to standard recipes and regional variations.
  • Visually evaluate dish and adjust presentation.
  • Store dishes in appropriate environmental conditions.
  • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients and create portions according to recipe.

3.3.Clean and cut salad ingredients using basic culinary cuts according to quality standards.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Prepare appetisers and salads.

4.1.Select and use relevant cookery methods for salads and appetisers.

4.2.Prepare sauces and dressings according to recipe.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store appetisers and salads.

5.1.Present dishes on appropriate service-ware.

5.2.Add dips, sauces and garnishes according to standard recipes and regional variations.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes for dishes that demonstrate use of each of the following ingredients:

bread and bakery items

condiments

dairy products

dressing ingredients

dry goods

eggs

farinaceous products

frozen goods

fruit

herbs and spices

meat

poultry

seafood

vegetables

follow standard recipes to prepare the following appetisers and salads:

appetisers:

antipasto

canapés

hors d’oeuvres

tapas

salads:

classical

modern

cold

warm

fruit

use at least four of the following cookery methods and complete mise en place activities when preparing the above dishes:

baking

boiling

blanching

frying

grilling

poaching

roasting

steaming

prepare the above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads

contents of stock date codes and rotation labels and their implication for food quality standards

characteristics of different appetisers and salads:

appearance and presentation

classical and contemporary variations

freshness and other quality indicators

nutritional value

service style

taste

texture

quality indicators for appetisers and salads

cookery methods for appetisers and salads

dressings, sauces and garnishes for salads

mise en place requirements for appetisers and salads

appropriate environmental conditions for storing appetiser and salad products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce appetisers and salads.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients and create portions according to recipe.

3.3.Clean and cut salad ingredients using basic culinary cuts according to quality standards.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Prepare appetisers and salads.

4.1.Select and use relevant cookery methods for salads and appetisers.

4.2.Prepare sauces and dressings according to recipe.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store appetisers and salads.

5.1.Present dishes on appropriate service-ware.

5.2.Add dips, sauces and garnishes according to standard recipes and regional variations.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Clean and cut salad ingredients using basic culinary cuts according to quality standards. 
Minimise waste to maximise profitability of food items prepared. 
Select and use relevant cookery methods for salads and appetisers. 
Prepare sauces and dressings according to recipe. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Present dishes on appropriate service-ware. 
Add dips, sauces and garnishes according to standard recipes and regional variations. 
Visually evaluate dish and adjust presentation. 
Store dishes in appropriate environmental conditions. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHCCC006 - Prepare appetisers and salads
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

SITHCCC006 - Prepare appetisers and salads

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: