SITHCCC006 Prepare appetisers and salads :
Assessment cover sheet
| Unit: | SITHCCC006 Prepare appetisers and salads | |||
| Course Name: | Certificate IV in Commercial Cookery– SIT40516 | |||
| Training Package: | SIT | |||
| Assessment type: | Written questions, Practical Activities | |||
| Student Must Fill this Section | ||||
| Student Name: | ||||
| Student ID: | Term: Three | Year: 2023 | ||
| Privacy Release Clause: | “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”. | |||
| Authenticity Declaration: | “I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”. | |||
| Student Signature: Alosha Tiwari | Date: 15/5/2023 | |||
| Assessment Outcome | ||||||||||
| Assessor Name: | ||||||||||
| Attempt and Tasks | Satisfactory | Not Yet Satisfactory | Date | Assessor Signature | ||||||
| Initial attempt | | | ||||||||
| Re- attempt/Re- assessment | | | ||||||||
| Assessment Task 1 | | | ||||||||
| Assessment Task 2 | | | ||||||||
Assessor Feedback to Students
| Assessment Outcome: | Competent | Not yet Competent |
| Assessor Name: | ||
| Assessor Signature: | ||
| Information for Student: |
| All work is to be entirely of the student. |
| General Information for this assessment: Read the instructions for each question very carefully.Be sure to PRINT your FIRST name & LAST name in every place that is provided.For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Calibri 12 pts.All activities must be addressed correctly in order to obtain a competence for the unit of competency.If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.Re-submission of assessment after the term will incur additional fees. |
| Re-assessment of Result & Academic Appeal procedures: |
| If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re- assessment /appeal.Academic Manager will delegate another member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.The decision of Chief Executive Officer will be final. |
- Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.
SITHCCC006 Prepare appetisers and salads Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed competent.
Assessment Schedule
| Task | Due Date | Student Signature | Trainer Signature | Comments |
| Assessment Task 1- 2 | Week 5 |
Prepare appetisers Introduction
Welcome to the Student Assessment Tasks for SITHCCC006 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.
Assessment for this unit
SITHCCC006 Prepare appetisers and salads describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
For you to be assessed as competent, you must successfully complete two assessment tasks:
- Assessment Task 1: Knowledge questions – You must answer all questions correctly.
- Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks.
Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
- submitting assessments
- assessment appeals
- re-assessment guidelines
- responding to written questions.
Assessment Task 1: Knowledge questions
Information for students
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.
| Assessment information |
| 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 C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
Questions
- 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 |
- 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.
- Lettuce is a key ingredient in many salads. Identify its nutritional value.
- Choose three more ingredients you would use in appetisers and salads and identify their nutritional values.
- List two things you should check before using knives.
- List two safety considerations you need to be aware of when using a mandoline.
- Salads are versatile dishes. List three service styles they can be prepared for.
- When and how are appetisers served? Explain their purpose.
- 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.
- Define the following culinary terms in your own words:
- Canapés:
- Hors d’oeuvres:
- Tapas:
- Vinaigrette:
- Mayonnaise:
- Julienne:
- Antipasto:
- Identify at least three convenience products you could use when preparing appetisers.
- Identify three classical salads. Consider your favourite classical salads.
- Identify three modern salads. Consider your favourite modern salads.
- Identify four garnishes that can be used for appetisers and salads.
- Describe the two types of ‘base’ dressings that are used with salads.
- Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method.
- 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.
Assessment Task 1: Checklist
| Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? | Completed successfully? | |
| Yes | No | |
| Question 1 | ||
| Question 2 | ||
| Question 3 | ||
| Question 4 | ||
| Question 5 | ||
| Question 6 | ||
| Question 7 | ||
| Question 8 | ||
| Question 9 | ||
| Question 10 | ||
| Question 11 | ||
| Question 12 | ||
| Question 13 | ||
| Question 14 | ||
| Question 15 | ||
| Question 16 | ||
| Question 17 | ||
| Question 18 | ||
| Question 19 | ||
| Trainer Feedback: | ||
| Assessor name: | |
| Signature and Date: |
Assessment Task 2: Student logbook
Information for students
| Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers: using each of the following types of ingredients: | |
| bread and bakery itemscondimentsdairy productsdressing ingredientsdry goodseggsfarinaceous products | frozen goodsfruitherbs and spicesmeatpoultryseafoodvegetables |
| preparing the following appetisers: | |
| antipastotapas | hors d’oeuvrescanapés |
| preparing the following types of salads at least once: | |
| classicalcoldfruit | modernwarm |
| You must also: prepare dishes using at least four of the following cookery methods at least once: | |
| bakingblanchinggrillingroasting | boilingfryingpoachingsteaming |
| respond to special customer requests and dietary requirements | |
Activities
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 sequencing |
- weighing and measuring ingredients accurately
- creating portions according to recipes
- cleaning and cutting ingredients according to culinary standards
- preparing sauces and dressings
- minimising waste to maximise profitability
- following standard recipes accurately
- selecting and adding accompaniments which are suited to each dish
- making adjustments to dishes to ensure quality
- presenting dishes attractively
- using appropriate service-ware
- adding dips, sauces and garnishes according to standard recipes and regional variations
- evaluating dishes and adjusting presentation
- storing dishes in appropriate environmental conditions
- following organisational policies and procedures
- maintaining a clean work area
- disposing of or storing surplus products
- working safely, hygienically, sustainably and efficiently
- working within commercial time constraints and deadlines
- responding 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 assessment
- ask 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!
- Determine production requirements.
To ensure that you have everything that you require to prepare the standard recipe, you will need to:
- interpret the standard recipe and associated food preparation list which you will be working from and:
- confirm the food production requirements
- calculate the number of portions and the amount of each ingredient that you require
- select the relevant cookery method
- determine the cooking times and temperatures
- select the accompaniments which you will add to the dish
- select the ingredients from stores
- check all perishable supplies for spoilage or contamination
- identify the food preparation equipment that you require
- ensure that the appropriate food preparation equipment is ready for use
- take any customer requirements or special dietary needs into consideration.
A Service planning template has been provided to help you.
- Prepare appetisers and salads.
| 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: all food is prepared safely and hygienicallyyou follow portion control proceduresyou manage your own speed, timing, sequencing and productivity to ensure efficiencyall stages of preparation and cooking are completed in a way which ensures:quality of food itemsconsistency of food itemsorganisational standards are metwaste is minimised to maximise the profitability of dishesyou assemble and use equipment safely and hygienicallyyou sort and assemble ingredients logically and efficientlyfood items match the recipes and menu descriptionsthe required quantities of food are producedyou adjust the taste, texture and appearance of food products according to any deficiencies identifiedyou evaluate the quality of finished appetisers and salads and make adjustments to ensure a quality productyou present appetisers and salads attractively on appropriate service-wareyou prepare sauces and dressingsyou add dips, sauces and garnishesyou work within commercial time constraints and deadlinesyou store food safely and in appropriate environmental conditionsyou respond to any special customer requests or dietary requirementsyou maintain a clean and tidy work areayou dispose of or store surplus products effectivelyyou work sustainably. |
| Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. |
- Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.
- Service planning template
- Reflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor.
Assessment Task 2: Student Logbook checklist
| Did the student: | Completed successfully? | |
| Yes | No | |
| Follow standard recipes to prepare appetisers salads and for at least six different customers? | ||
| Prepare appetisers salads using each of the following ingredients: bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat poultry seafood vegetables? | ||
| Prepare appetisers and salads using at least four of the following cookery methods: bakingboilingblanchingfryinggrillingpoachingroastingsteaming? | ||
| Prepare the following appetisers: antipastocanapéshors d’oeuvrestapas? | ||
| Prepare the following types of salad: classicalmoderncoldwarmfruit | ||
| Complete mis en place activities when preparing the above appetisers and salads? | ||
| Respond to special customer requests and dietary requirements? | ||
| Interpret the standard recipes and associated food preparation lists to: confirm food production requirementscalculate number of portionscalculate ingredient quantities? | ||
| Select the relevant cookery methods and determine cooking times and temperatures? | ||
| Identify and select ingredients from stores for each dish according to recipe, quality, freshness and stock rotation requirements? | ||
| Check perishable supplies for spoilage or contamination? |
| Select equipment suitable for requirements? | ||
| Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions? | ||
| Ensure cleanliness of equipment before use? | ||
| Sort and assemble ingredients according to food production sequencing? | ||
| Weigh and measure ingredients accurately? | ||
| Follow portion control procedures? | ||
| Clean ingredients? | ||
| Cut ingredients as required using basic culinary cuts according to culinary standards? | ||
| Minimise waste to maximise profitability? | ||
| Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items? | ||
| Complete all stages of preparation and cooking in a way which ensured organisational standards are met? | ||
| Prepare sauces and dressings for appetisers and salads? | ||
| Add accompaniments suited to each dish? | ||
| Evaluate the quality of dishes and make adjustments as necessary? | ||
| Present dishes attractively on appropriate service-ware? |
| Visually evaluate dishes and adjust presentation? | ||
| Add dips, sauces and garnishes according to standard recipes and regional variations? | ||
| Store dishes safely and in appropriate environmental conditions? | ||
| Maintain a clean and tidy work area? | ||
| Dispose of or store surplus and re- usable by-products? | ||
| Work safely and hygienically? | ||
| Work sustainably? | ||
| Prepare dishes within commercial time constraints? | ||
| Produce required quantities? | ||
| Manage own speed, timing, sequencing and productivity to ensure efficiency? | ||
| Trainers Feedback: | ||
| Signature and date: | ||
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