Unit of competency details

Unit descriptor 

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.

Application of the unit 

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.

Prerequisite units 

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITXOHS002A Follow workplace hygiene procedures.

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.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

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.

REQUIRED SKILLS AND KNOWLEDGE 

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.

EVIDENCE GUIDE 

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.

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.

Sector 

Hospitality

Competency field 

Commercial Cookery and Catering