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Evidence Guide: SIFCCS002A - Prepare and present finger food

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SIFCCS002A - Prepare and present finger food

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare range of hot and cold appetisers.

  1. Produce appetisers according to client and food safety requirements.
  2. Heat appetisers according to food safety requirements.
  3. Use quality trimmings or other leftovers as appropriate.
Produce appetisers according to client and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Heat appetisers according to food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use quality trimmings or other leftovers as appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare variety of sandwiches, cakes and biscuits.

  1. Select sandwich bases from a range of bread types according to client requirements.
  2. Select and apply appropriate tools and equipment.
  3. Select and combine sandwich fillings according to food compatibility and client requirements.
  4. Select cakes and biscuits according to client requirements and workplace policies and procedures.
  5. Implement accurate portion control to minimise wastage according to workplace policies and procedures and client requirements.
Select sandwich bases from a range of bread types according to client requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and apply appropriate tools and equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and combine sandwich fillings according to food compatibility and client requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select cakes and biscuits according to client requirements and workplace policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement accurate portion control to minimise wastage according to workplace policies and procedures and client requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and serve finger food.

  1. Identify and prepare sufficient supplies of clean, undamaged crockery at temperatures relevant to food presented.
  2. Plate and present finger food according to workplace policies and procedures and food safety requirements.
  3. Arrange sauces and garnishes according to food safety requirements and food presented.
  4. Serve finger food according to client requirements.
Identify and prepare sufficient supplies of clean, undamaged crockery at temperatures relevant to food presented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate and present finger food according to workplace policies and procedures and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange sauces and garnishes according to food safety requirements and food presented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve finger food according to client requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean up.

  1. Remove and dispose of unused finger food according to workplace policies and procedures and health and food safety requirements.
  2. Dispose of waste according to food safety requirements.
  3. Clean dishes, tools, equipment and serving implements according to workplace policies and procedures and food safety requirements.
  4. Store dishes, tools, equipment and serving implements according to workplace policies and procedures and food safety requirements.
  5. Identify and dispose of unsuitable dishes and serving implements according to workplace policies and procedures and food safety requirements.
Remove and dispose of unused finger food according to workplace policies and procedures and health and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean dishes, tools, equipment and serving implements according to workplace policies and procedures and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes, tools, equipment and serving implements according to workplace policies and procedures and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and dispose of unsuitable dishes and serving implements according to workplace policies and procedures and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

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, 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.