- SITHCCC006A - Prepare appetisers and salads
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC006A Mapping and Delivery Guide
Prepare appetisers and salads
Version 1.0
Issue Date: April 2024
| Qualification | - |
Unit of Competency | SITHCCC006A - Prepare appetisers and salads |
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| Description | This unit describes the performance outcomes, skills and knowledge required to prepare and present appetisers and salads in a commercial kitchen or catering operation.Appetisers are foods that normally precede a meal, or may be served as an accompaniment to drinks. They include a range of hot and cold dishes which can be either classical or modern, and vary in ethnic and cultural origins. Salads may be vegetable or fruit-based, and may also include classical or modern and varying ethnic and cultural types.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
| Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
| Learning Outcomes and Application | This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. It applies to cooks who usually work as part of a team and under supervision. | ||
| Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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| Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITXOHS002A Follow workplace hygiene procedures. | ||
| 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 | |
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| Elements of Competency | Performance Criteria | |||||||
| Element: Prepare and present a variety of salads and dressings. |
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| Element: Prepare and present a range of hot and cold appetisers. |
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| Element: Store appetisers and salads. |
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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, 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 industry-current equipment, as defined in the Assessment Guidelines a variety of suitable ingredients for appetisers and salads industry-realistic 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 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, for example: 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. |
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.
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 time-efficient work flow waste minimisation techniques and environmental considerations in relation to appetisers and salads problem-solving 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. |
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. |
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 |
|---|---|---|---|
| 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. | |||
| 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. | |||
| Store appetisers and salads in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and quality. |
Forms
Assessment Cover Sheet
SITHCCC006A - 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
SITHCCC006A - 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: