Elements and Performance Criteria

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.
Food production requirements may include:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements.
Appetisers and saladmay include:
appetisers:
antipasto
canapés
finger foods
hors d’oeuvres
savouries
tapas
salads:
classical and modern
cold, hot or warm
ethnic recipes
fruit salads.
Ingredients may include:
condiments
dressing ingredients
eggs
farinaceous products
fruits
herbs and spices
poultry
meats
seafood
vegetables
specific ingredients for particular dishes and cuisines.
Equipment may include:
cutting, chopping and slicing implements
spinners
strainers.
Cookery methodsmay include:
blanching
frying
grilling
roasting
steaming.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.

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.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
follow standard recipes to prepare multiple and varying appetisers and salads using a range of preparation and cookery methods
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for appetisers and salads
cookery methods
features, functions and safe use of food preparation equipment
appropriate environmental storage conditions
food safety practices for handling and storing different food types.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment
Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method 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 individual preparing for and producing appetisers and salads
evaluation of the taste and visual appeal of appetisers and salads prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of appetisers and salads
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for appetisers and salads, equipment, cookery methods
and appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHCCC103 Prepare sandwiches.