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.

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Prepare and present a variety of salads and dressings.

1.1

Choose suitable ingredients that meet enterprise quality standard for salads and dressings.

1.2

Prepare salads using fresh seasonal ingredients to an acceptable enterprise standard to maximise nutritional value, eating characteristics and taste.

1.3

Prepare suitable sauces and dressings to either incorporate into, or accompany, salads.

1.4

Present salads attractively according to enterprise standards.

2

Prepare and present a range of hot and cold appetisers.

2.1

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.

2.2

Select and prepare glazes correctly, where required.

2.3

Select and use correct equipment to assist in production of appetisers.

2.4

Use quality trimmings or other leftovers where and when appropriate.

2.5

Prepare and present appetisers in a hygienic, logical and sequential manner within the required timeframe.

2.6

Present appetisers attractively according to classical, cultural or enterprise standards.

3

Store appetisers and salads.

3.1

Store appetisers and salads in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and quality.

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 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.

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.

Sector

Hospitality

Commercial Cookery and Catering

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.