SITHCCC028 Prepare Appetisers And Salads :
|Qualification Code/Title||SIT40521 Certificate IV in Kitchen Management|
|Assessment Type||Assessment Task 1 (Knowledge Questions) Assessment Task 2 (Student Logbook)||Time allowed|
|Due Date||Location||AHIC||Term / Year|
|Unit of Competency|
|National Code/Title||SITHCCC028 Prepare appetisers and salads|
|Student Name||Student ID|
|Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarised from any person or source.||Signature: ____________________________ Date: _____/______/__________|
|Assessment 1 Result (Please Circle)||SATISFACTORY||NOT SATISFACTORY|
|Assessment 2 Result (Please Circle)||SATISFACTORY||NOT SATISFACTORY|
|Feedback to student Assessment Task 1 Feedback:|
|Assessment Task 2 Feedback:|
|Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I am also aware of my appeal rights.||Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.|
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Assessment Task 2: Student Logbook 17
Information for students 17
Welcome to the Student Assessment Tasks for SITHCCC028 Prepare appetisers and salads. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
For you to be assessed as competent, you must successfully complete two assessment tasks:
|Kitchen time required|
|You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.|
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- adhere with your RTO’s submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
|Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.|
Provide answers to all of the questions below.
- Define the following culinary terms in your own words:
- In your training kitchen or workplace, locate at least two convenience products used to prepare salads and appetisers. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. For each one, identify the disposal date. Submit the photos as part of your assessment.
- Briefly describe the following salads and appetisers, their historical and cultural origins and modern variations.
|Salad/Appetiser||Description||Historical and cultural origins||Potential modern changes to dish|
- List five questions you should ask yourself in regard to the balance, colour and contrast when considering the appearance and presentation of salads and appetisers you create.
- List five classical salads.
- List five modern salads.
- List five steps to check for freshness and other quality indicators when choosing food for salads and appetisers.
- Salads are versatile dishes. List three service styles they can be prepared for.
- When and how are appetisers served? Explain their purpose.
- List five different taste and textures that can be found in salads and appetisers.
- Describe the following cookery methods commonly used when preparing appetisers and salads.
- Identify four garnishes that can be used for appetisers and salads.
- Describe the two types of ‘base’ dressings and one sauce that are used with salads.
- Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers.
- Briefly describe how to ensure that you achieve consistency and presentation when plating salads and appetisers.
- Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.
- Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.
- Identify for how long salads should be stored in the refrigerator/cool room.
- List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk.
|Risk||Strategy for reducing risk|
|Tasks required for this unit This unit of competency requires that you:|
|Instructions for how you will complete these requirements are included below.|
Complete the following activities.
- Carefully read the following information.
|Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.|
|Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: interpreting standard recipes and food preparation listsconfirming food production requirementscalculating ingredient amountsidentifying and selecting ingredients from stores according to quality, freshness and stock rotation requirementsfollowing procedures for portion controlproducing the required quantitieschecking perishable supplies for spoilagechecking perishable supplies for contaminationselecting the type and size of equipment requiredensuring that food preparation equipment safely assembled, clean and ready for useusing equipment safely and hygienicallyusing equipment according to the manufacturer’s instructionssorting and assembling ingredients according to food production sequencingweighing and measuring ingredients accuratelycreating portions according to recipescleaning and cutting ingredients according to culinary standardspreparing sauces and dressings minimising waste to maximise profitabilityfollowing standard recipes accuratelyselecting and adding accompaniments which are suited to each dishmaking adjustments to dishes to ensure qualitypresenting dishes attractivelyusing appropriate service-wareadding dips, sauces and garnishes according to standard recipes and regional variationsevaluating dishes and adjusting presentationstoring dishes in appropriate environmental conditionsfollowing organisational policies and proceduresmaintaining a clean work areadisposing of or storing surplus products working safely, hygienically, sustainably and efficientlyworking within commercial time constraints and deadlinesresponding to special customer requests and dietary requirements. How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: complete a planning document complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessmentask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble!|
|To ensure that you have everything that you require to prepare the standard recipe, you will need to: A Service Planning Template has been provided to help you.|
|Now it’s time to put all of that planning and organising to work. Prepare the appetisers and salads as per the standard recipes and food preparation lists. Ensure that:|
|Complete a Reflective journal for each time you prepare dishes as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration.|
|Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you prepare dishes as part of your assessment for this unit. Send or submit the completed Student Logbook to your assessor.|