Unit of competency Outline

Date retreived
22/07/2026 7:04 AM AWST

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Prepare appetisers and salads

Prepare appetisers and salads

Unit of competency
National Code
SITHCCC028
State Code
OEA90
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
30
Description
This unit 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.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher-level staff member for action.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1. Confirm food production requirements from standard recipes.
  • 1.2. Calculate ingredient amounts according to requirements.
  • 1.3. Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 2.2. Safely assemble and ensure cleanliness of equipment before use.
  • 2.3. Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1. Sort and assemble ingredients according to food production sequencing.
  • 3.2. Weigh and measure ingredients and create portions according to recipe.
  • 3.3. Clean and cut salad ingredients using basic culinary cuts according to quality standards.
  • 3.4. Minimise waste to maximise profitability of food items prepared.
4. Prepare appetisers and salads.
  • 4.1. Select and use relevant cookery methods for salads and appetisers.
  • 4.2. Prepare sauces and dressings according to recipe.
  • 4.3. Follow standard recipes and makefood quality adjustmentswithin scope of responsibility.
5. Present and store appetisers and salads.
  • 5.1. Present prepared food items on appropriate service-ware.
  • 5.2. Add dips, sauces and garnishes according to standard recipes.
  • 5.3. Visually evaluate dish andadjust presentation.
  • 5.4. Store dishes in appropriateenvironmental conditions.
  • 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
AWS06 SITHCCC006 Prepare appetisers and salads Unit of competency