Unit of competency Outline

Date retreived
22/07/2026 3:09 PM AWST

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Prepare appetisers and salads

Prepare appetisers and salads

Unit of competency
National Code
SITHCCC006A
State Code
S6347
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
22/10/2008
Field of Education
110109 - Cookery
Original Release Date
22/10/2008
Nominal Hours
26
Description
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.
Notes
Elements and 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.
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.
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.
Replaces
State Code National Code Title Type
E2059 THHBCC02B Prepare appetisers and salads Unit of competency
Replaced By
State Code National Code Title Type
WF615 SITHCCC202 Produce appetisers and salads Unit of competency