SITHCCC006 Prepare Appetisers and Salads

STUDENT
ASSESSMENT
GUIDE
SITHCCC006
Prepare Appetisers and Salads
Luis Alexander Lopera Cano

STUDENT NAME: ______________________________________________________
00006179
STUDENT ID: _________________________________________________________
ASSESSMENT RECEIPT FORM
STUDENT NAME: Luis Alexander Lopera Cano
STUDENT ID: 00006179
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHCCC006 – Prepare Appetisers and Salads
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY Altec CollegeStaff

Name:
Date:
Signature:
PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Assessment Received by:
Altec College
Staff Name: Student ID:

_____________________________________
00006179
______________________________________
Signature: Student Signature:

_______________________________________ ______________________________________
SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Student Assessment Guide | Version 1.1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Approved by: CEO | Next Review: January 2023 P a g e 2 | 56
ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode of
study to provide information before students take assessments and contains assessment tools to
assess the skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g., online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not
understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessment Information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency. It
includes:
• Application of the unit of competency

• Purpose of assessment
• Elements, performance evidence and knowledge evidence requirements of the unit
• Conditions, context, required resources and location of the assessment.  
• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.
PART 2: Assessment Tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:  
• Task instructions.
• Role play / Practical Demonstration information.
• Information on resources required, where applicable.
• Appendix 1- Assessment resource in Altec College Kitchen

PART 1: Assessment Information
Application of the unit of competency
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.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC006 – Prepare Appetisers
and Salads.
Elements
1. Select ingredients.
2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Prepare appetisers and salads.
5. Present and store appetisers and salads.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit
in the context of the job role, and:
• follow standard recipes for dishes that demonstrate use of 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
• follow standard recipes to prepare the following appetisers and salads:
➢ appetisers:
o antipasto
o canapés
o hors d’oeuvres
o tapas
➢ salads:
o classical
o modern
o cold
o warm
o fruit
• use at least four of the following cookery methods and complete mise en place activities
when preparing the above dishes:
➢ baking
➢ boiling
➢ blanching
➢ frying
➢ grilling
➢ poaching
➢ roasting
➢ steaming
• prepare the above dishes for at least six different customers:
➢ within commercial time constraints and deadlines
➢ reflecting required quantities to be produced
➢ following procedures for portion control and food safety practices when handling
and storing different food types
➢ responding to special customer requests and dietary requirements.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
• culinary terms and trade names for ingredients commonly used in the production of
different appetisers and salads
• contents of stock date codes and rotation labels and their implication for food quality
standards
• characteristics of different appetisers and salads:
➢ appearance and presentation
➢ classical and contemporary variations
➢ freshness and other quality indicators
➢ nutritional value
➢ service style
➢ taste
➢ texture
• quality indicators for appetisers and salads
• cookery methods for appetisers and salads
• dressings, sauces and garnishes for salads
• mise en place requirements for appetisers and salads
• appropriate environmental conditions for storing appetiser and salad products to:
➢ ensure food safety
➢ optimise shelf life
• safe operational practices using essential functions and features of equipment used to
produce appetisers and salads.
Context and conditions for assessments:

To comply with the assessment condition of this unit:
• Altec College will conduct practical assessment for this unit in its Commercial Kitchen
Located at Level 8, 620 Burke Street Melbourne VIC 3000 / Level 73-81 Murray Street
Hobart TAS 7000 with serving internal staff and students as customers.
• Kitchen has access to wide range of range ingredients including appetisers and salads
mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers;
This includes:
➢ Altec College staff as internal customers invited to taste meals during the assessment
process; or
➢ Fellow students and assessor who participate in role of customer practical assessment
in Altec College Kitchen
➢ Access to range of documents and equipment found in commercial Kitchen (Please
refer Appendix1 at the end of this assessment tool for detailed list of assessment
resources).
• Knowledge assessment for this unit will be conducted at Altec College classrooms Level 8,
620 Burke Street Melbourne VIC 3000 / Level 73-81 Murray Street Hobart TAS 7000.
• All Altec College those are assessing this unit will have achieved the Certificate III in
Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a
Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification;
and
• have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to
the following resources for the unit.
• Computers with access to internet and printers

• DIDASKO learner guide for unit SITHCCC006
• Access to Altec College training Kitchen with access to equipment and documents defined in
conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient and valid) prior to entering results into the competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC)
after two reassessments in a unit of competency student will be required to repeat the unit as per
the scheduled delivery of the course. For further details, refer to Altec College Re-Assessment Policy
and Altec College Course Progress Policy.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have all
the required skills and knowledge for this unit.
Assessment Assessment Description Due Date Location of

Tasks Assessment
Assessment You are required to choose the correct Needs to be

Task 1 (AT1) – option(s) from the choices given for the completed in
questions. You must present their assignment the Altec
Knowledge Test
in a clear and professional manner. College
You will be given 60 mins to complete this task. classroom
Assessment This assessment task is short answer question Needs to be

Task 2 (AT2) – which demonstrates that you have the required completed in
knowledge to develop menus for special dietary the Altec
Worksheets
requirements. College
Student will be given 3 Hours to complete this classroom
task
Assessment This is Practical Demonstration in Altec College Needs to be

Task 3 (AT3) – kitchen preparing a range of appetisers and completed in
salads following standard recipe provided, using

Practical range of ingredients and at least four (4) Altec College
Demonstration cookery methods for six (6) customers. Kitchen
This will be done over 3 sessions of 4 hours
each.
Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current
and authentic.
Assessment Task 1 • Completed knowledge test with questions answered and submit to
(AT1) – Knowledge your assessor electronically or paper-based.
Test • Complete and sign the cover sheet for assessment task.
• Answer all questions correctly in the Written Knowledge Questions

and submit to your assessor electronically or paper-based.
Assessment Task 2
• Complete and sign the cover sheet for assessment task.
(AT2) – Worksheets
• Completed Production plan for each Practical Demonstration Session
including recipe cards. (Total 3)
Assessment Task 3
• Cook and present all the menu items for each session and present to
(AT3) – Practical assessor.
Demonstration • Portfolio photos for all sessions.
• Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
• Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per
the training plan.

• Extensions for individual assessment tasks may be negotiated in specific circumstances with
your assessor/trainer. However, you need to provide genuine evidence documents when
seeking an extension to due date (e.g. extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due date.
Extensions must be confirmed by the trainer in writing.
• You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the case.
• Unless the assessment task specifically allows pair work or group activities such as
brainstorming, you must submit your own original work and must not copy the work of other
students. Plagiarism is unacceptable.
• You can submit your assessment tasks through the hand in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the
student assessment record sheets and all results will be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
Altec College will securely retain all completed student assessment items for each student for a
period of 18 months from the date on which the judgement of competence for the student was
made. Altec College will also retain sufficient data to be able to reissue AQF certification
documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly.
And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the Altec
College record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires
more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you
have completed all assessments and have provided the appropriate evidence required to meet all
criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the
result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the Altec
College Re-Assessment Policy and Altec College Course Progress Policy.

For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory, if you
have completed the task successfully, submitted all evidence and satisfied the assessment criteria and
Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet
the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the
Altec College Re-Assessment Policy and Altec College Course Progress Policy. As this is a competency-
based program, the assessment continues throughout the program until you either achieve
Competency in the assessment tasks or a further training need is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can see your results or attendance progress by requesting a copy of your records by
contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.
Reasonable adjustments and special learning needs:
Altec College works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or
where, after enrolment, it is made apparent that the student requires special support, reasonable
adjustments will be made to the learning environment, training delivery, learning resources and/or
assessment tasks to accommodate the particular needs of the student. An adjustment is reasonable
if it can accommodate the student’s particular needs, while also taking into account factors such as
the student’s views, the potential effect of the adjustment on the student and others and the costs
and benefits of making the adjustment.

Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in
the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the
first instance, you are encouraged to appeal informally by contacting the assessor and discussing the
matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal
further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you
may appeal formally and in writing to have the result reviewed. For more information, refer to the
Assessment Policy and the Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment. During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. If the assessment activities might impact on your safety or that of others, the assessor
will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:
Altec College considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism
and cheating is treated on a case-by-case basis and the consequences for students engaging in such
practices may include failure of the assessment or unit or exclusion from the course. For more
information, refer to Altec College’s Assessment Policy.

Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback
along with your submission will be given to you and you must keep a copy of it throughout the
completion of the course.
Student Declaration:
Luis Alexander Lopera Cano
I __________________________________________________________ (Student Name) have read
and understand the information provided above and also understand and accept that any act of
plagiarism and academic dishonesty may have penalties including cancellation or suspension of my
enrolment with ALTEC College. I further declare that:
• All assessment work submitted for this unit competency is my own original work and plagiarism
and collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another person.
• I have retained a copy of this assessment for my own records in the event I have to reproduce
my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student Signature: _____________________________ Date: _____/______/______

Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name Luis Alexander Lopera Cano
Student Id:00006179
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC006 – Prepare Appetisers and Salads
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, reliable I have received, discussed and accepted my
and flexible assessment with this student, and I result as above for this task and I am aware
have provided appropriate feedback. I also declare of my appeal rights.
that I have undertaken the indicated assessment
integrity checks
Google check for plagiarism  Yes No

Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: Signature:
______________________________________ _________________________________
Date: Date:
__________________________________________ ____________________________________

Assessment task 1: Knowledge Test
Required documents and equipment:
• Computer with internet connection to refer to various resources.

• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC006 – Prepare Appetisers and Salads
(Organised by the trainer).
• Learner’s notes
Instructions for students:
This assessment will be conducted in the Altec College classroom with access to the resources listed
above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 60 mins
• You must:
➢ Answer all the questions satisfactorily to be deemed competent
➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due
date specified by the assessor:
• You are required to submit a completed (ticked) multiple choice question listed in Knowledge
test.
• Completed and signed cover sheet for assessment
Evidence submission:
• Documentation can be submitted electronically or paper-based.
• Your assessor will record the assessment outcome on the assessment cover sheet.

Q1. What information is provided on a food preparation list? a
(a) Standard recipes with an ingredients list.
(b) Anticipated bookings for the next service period.
(c) Requirements for preparation of daily specials and menu variations.
(d) Food production requirements and preparation deadlines.
Q2. What are two factors that determine the quantities of ingredients required to prepare
a dish? a
(a) The standard recipe and number of portions required.
(b) The standard recipe and any dietary variations required.
(c) The number of portions and a list of menu items.
(d) The preparation list and ingredients list.
Q3. What are three factors which help you select from stores the appropriate ingredients
required for your menu items? b
(a) Number of portions required, availability of ingredients, and location in storage area.
(b) The requirements listed in the standard recipe, expiry dates of ingredients, and
workplace quality standards.
(c) If any of the ingredients have already been pre-prepared, expiry dates of ingredients,
and their appearance.
(d) Preparation deadlines, the ingredients list of the recipe, and access to appropriate
equipment.
Q4. What are two indications of spoilage in fresh lettuce and leafy greens? d
(a) Clear green colour and brown stems where it has been cut.
(b) Mould where the leaves join the stem and a soft texture.
(c) An earthy smell that indicates soil damage and an open, soft head.
(d) Browning and limp, soggy leaves.
Q5. If you wanted to remove excess moisture from washed lettuce, which item of
equipment would remove the most water? d
(a) A colander.
(b) A steamer.
(c) A cake rack.
(d) A salad spinner.

Q6. Why is it very important to make sure equipment is clean before preparing
ingredients for salads and appetisers? c
(a) Many ingredients in salads have a high-water content, which could cause the
equipment to rust and discolour the ingredients being prepared.
(b) Recipes require ingredients to be cut very finely so there is a greater risk of food
becoming stuck in the equipment.
(c) Many of the ingredients are high-risk foods that may not be processed further during
preparation, so the risk of cross-contamination is higher.
(d) The recipes usually combine ingredients from many different types of food groups
together, so the risk of cross-contamination is higher.
Q7. What safety procedures should you follow when steaming potatoes in an atmospheric
steamer for a potato salad? c
(a) Use protective gloves and open the door carefully to release the steam before
retrieving the tray of hot potatoes.
(b) Make sure there is a towel on the floor in front of the steamer so the floor does not
become wet and slippery.
(c) Turn the steamer off and allow it to completely cool before opening.
(d) Use a damp tea towel to carry the tray of hot potatoes as this will absorb the steam and
reduce the risk of burns.
Q8. Why should you sort and assemble all your ingredients prior to starting to prepare
them?
c
(a) It allows you to check your portion sizes before you start preparation.
(b) It makes you read the recipe prior to commencing.
(c) It helps ensure you have all the required ingredients and speeds up the preparation
process.
(d) It helps you get the meals out on time.
Q9. Weighing and measuring ingredients accurately is an important part of the

preparation process (mise en place). Why? c
(a) It ensures that the dish is presented the same way every time it’s made.
(b) It will help produce dishes that look and taste appropriate and yield the correct
portions.
(c) Correctly calculating measurements increases yield and allows you to accurately portion
food later.
(d) If ingredients are weighed and measured accurately, you will be able to make the dish
faster.

Q10. Why must you thoroughly wash lettuce, salad greens and other vegetables? a
(a) To remove all grit, dirt, soil and other vegetable matter.
(b) To make sure they have a fresh, brightly coloured appearance.
(c) To remove all traces of cross-contamination from other vegetables, especially root
vegetables.
(d) To remove any part which has begun to show signs of spoilage.
Q11. How can you minimise waste to maximise profitability of a dish when preparing
salads and appetisers? a
(a) Make sure all off-cuts, such as stems from leafy greens and bread crusts, are used in
other production processes.
(b) Use stock rotation processes to ensure only the freshest, most recently delivered
ingredients are used.
(c) Keep a log of all wastage for a period of time to identify which dishes have the highest
wastage and remove them from the menu.
(d) Use as much of the ingredient as possible while not compromising quality.
Q12. What method of cookery is used to very lightly cook vegetables while keeping their
colour and texture? c
(a) Steaming.
(b) Roasting.
(c) Blanching.
(d) Boiling.
Q13. You are making bread bases for canapés. What are two methods of cookery you could
use to produce a golden, crisp base? d
(a) Deep frying or roasting.
(b) Shallow frying and grilling.
(c) Steaming and baking.
(d) Baking and grilling.
Q14. When making mayonnaise, you are using egg yolks to combine two different types of
liquid together. What is this called?
b
(a) An emulation.
(b) An emulsion.
(c) A vinaigrette.
(d) A hollandaise.

Q15. What modern salad dressing for warm salads requires the dressing to be boiled and
then cooled? b
(a) An Asian salad dressing.
(b) A reduction sauce.
(c) A caesar salad dressing.
(d) A vinaigrette.
Q16. What food quality adjustments might you need to make during the preparation
process? a
(a) Adjust the flavour by adjusting seasonings, amount of dressing or sauces, or ratio of
ingredients.
(b) Adjust the type of service ware used to serve the dish.
(c) Adjust the size of each portion to achieve the required yield.
(d) Select different ingredients from those listed in the standard recipe if they are fresher.
Q17. What type of service ware would be used to present hot and cold multiple portion
appetisers at a stand-up cocktail party?
d
(a) Dinner plates.
(b) Large bowls.
(c) Entrée plates.
(d) Large platters.
Q18. What must you consider when garnishing cold canapés? b

(a) Canapés are relatively small so the garnish must be in proportion to the item.
(b) Canapés must catch the customer’s eye, so a brightly coloured garnish is required.
(c) When producing large numbers of the same canapé, use different garnishes for variety.
(d) Fruit garnishes will deteriorate quickly, making the base of the canapé soggy.
Q19. What are two mayonnaise-based sauces often served with hot seafood appetisers? c
(a) Mustard and vert sauce.
(b) Piquant and roquefort sauce.
(c) Aioli and cocktail sauce.
(d) Acidulated and chilli sauce.

Q20. What adjustments to presentation might you need to make after visually evaluating a
dish before service? c
(a) Modify ingredients to adjust the flavour and texture of the dish.
(b) Increase portion sizes if the dish looks too small.
(c) Clean up drips and spills. Change dips or sauces if they are incorrect.
(d) Make sure any special dietary requests have been met.
Q21. As appetisers and salads contain high-risk, perishable items, what temperature should
they be stored at? b
(a) In the dry store at 10 °C to 15 °C so canapé bases don’t become soggy.
(b) In the refrigerator between 1 °C and 4 °C.
(c) In the refrigerator between 1 °C and 3 oC until one hour before service, when they can
be placed on a kitchen bench to warm up.
(d) In the refrigerator at 1 °C.
Q22. How should you store by-products and off-cuts for later use elsewhere in the
production process? b
(a) Cover and place in the area of the kitchen where they will be required later.
(b) Place in a lidded, tightly sealed container, label with the date and freeze until required.
(c) Refrigerate food items on a tray near the door of the refrigerator for easy visibility and
access.
(d) Place in a clean container, cover and clearly label what the contents are. Place in the
refrigerator.
Q23. How can you reduce the number and type of cleaning tasks you have to complete at
the end of a service period?
c
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c) Clean and tidy your work area as you complete each task during preparation and
service.
(d) Train all staff in correct cleaning techniques, so equipment and work areas are cleaned
correctly, reducing repetition of tasks.

Student Detail
Student Id: 00006179
Assessment Details
Unit of Competency SITHCCC006 – Prepare Appetisers and Salads
Assessment Task Worksheets
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed and accepted my
reliable and flexible assessment with this student, result as above for this task and I am aware
and I have provided appropriate feedback. I also of my appeal rights.
declare that I have undertaken the indicated
assessment integrity checks

_____________________________________ _________________________________
Date: Date:
_________________________________________ _____________________________________

Assessment task 2: Worksheets
• Computer with internet connection to refer to various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC006 – Prepare Appetisers and Salads
(organised by the trainer)
• Learners Notes.
Instructions for Students

This assessment will be conducted in Altec College classroom with access to the resources listed
above.
You must satisfactorily answer all Worksheet questions to be deemed Satisfactory for this
assessment.
Planning the assessment:

• Recommended date for assessment - [Set a date as per timetable]
internet
• Time required for assessment: 3 hours
• You must:
➢ Answer all the questions satisfactorily to be deemed competent.
➢ Complete the assessment and submit in due timelines.
➢ Submit with a completed assessment cover sheet.
• Assessor will set a time to provide feedback.
At the end of the assessment, student will be required to submit the following evidence before the
due date specified by the assessor:
• Completed answer sheet with all questions answered.

• Completed and signed cover sheet for the assessment.

• Assessor will record the assessment outcome on the assessment cover sheet.

SECTION 1: Select Ingredients
Q1: List three factors you must consider when confirming food production requirements.
1.
menu
2. deadline
3.
special needs
Q2: You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below,
calculate the amounts required for each ingredient.
Ingredients Quantity (10 portions) Quantity (50 portions)

Shortcrust or puff pastry 250 g 1.25 K
Bacon, small dice 70 g 350 g
Cheddar cheese, grated 70 g 350 g
Chives, finely chopped ¼ bunch 1 bunch and 1/4
Eggs 2 10
Cream 360 ml 1.8 L
Q3: List three quality checks you should make when selecting lettuces and other leafy greens
for appetisers or salads.
1. check the colour
2.
smell its aroma
3. feel its texture

Q4: You are making a caesar salad and must locate the cos lettuce in the refrigerator. What is a
key characteristic of this lettuce that will help you identify it?
you can identify it for the elongated and spoon-shaped leaves
Q5: You are about to prepare fresh prawns for canapés. What are two signs of spoilage or
contamination you should look for before commencing preparation?
1. Don’t remove it from the refrigerator until just before you are about to start
preparation.
2.
look for moist, plump, unblemished flesh and a fresh sea smell.

SECTION 2: Select, Prepare and Use Equipment
Q6: What is the purpose of a spinner? How does it work?
A salad spinner removes excess moisture from a lettuce. They have two parts; a
plastic basket which sits inside a larger plastic bowl. When you place your washed
greens inside and spin them, the centrifugal force removes the water from the
greens so they don’t getsoggy.
Q7: When making mini curried vegetable filo parcels as a hot appetiser, what are six items of
equipment you need to prepare them?
1.
knife
2.
chopping board
3.
oven
4. stove
5.
saucepan
6. spatula
Q8: One of the main items of equipment you use to prepare dressings and sauces for salads
and appetisers is the food processor. What should you check before you start preparing your next
recipe?
you have to check it is assembled correctly,

clean, and you should be trained how to use it.

Q9: You are preparing roast beef and wasabi cream cold canapés. Your preparation tasks
include finely slicing the pre-cooked beef using the mechanical slicer, baking bread bases and
making a wasabi-flavoured mayonnaise using the mixer. What are four safety and hygiene
practices you should follow when assembling and using equipment to prepare these items?
1.
Always use the push guard for moving food towards the blade, not your hands.
2.
Avoid contact with any moving parts. This includes your fingers, hands, knives
and
other utensils.
3.
you must check your equipment before use tomake sure it is clean, clean
your equipment thoroughly between each use, and wear
disposable gloves if necessary.
4.
check yo assembled it correctly

SECTION 3: Portion and Prepare Ingredients
Q10: Match the required tasks to the preparation sequence for the caramelised onion, olive and
goat cheese tart. Enter the correct task number for each stage in the preparation sequence.
Sequence Tasks
1. Assemble ingredients. 2
2. Complete basic pre-preparation tasks. 4
3. Weigh or measure ingredients. 1
4. Portion ingredients if necessary. 5
5. Sort ingredients. 3
Tasks
1. Calculate requirements based on number of portions required. Weigh olives, goat cheese and
puff pastry. Measure oil, sugar and vinegar as required.
2. Obtain ingredients. Oil, vinegar, onions and sugar from the dry store. Goat cheese, olives and
thyme from the refrigerator. Pastry from refrigerator or freezer.
3. Separate ingredients needed to make caramelised onion – oil, vinegar, sugar, onions, salt and
pepper. Assemble items – olives, goat cheese and puff pastry.
4. Slice the onions and goat cheese. Roll out puff pastry if necessary.
5. Cut puff pastry into required number of portions.
Q11: The tart recipe requires 150 g puff pastry, 60 g olives and 1 tbsp brown sugar. What
equipment do you use to accurately weigh or measure these ingredients?
scale
bowl
tbsp

Q12: Why is it important to thoroughly wash vegetables and leafy greens before preparing
salads and appetisers? List two reasons.
1.
to remove soil and chemicals from the
skins insects and snails from the leaves
2.
to remove residue from pickers, packers, transporters,
and other handlers.
Q13: What does it mean if your recipe requires vegetables to be cut into a julienne?
This cut results in fine even strips about 2 mm x 2 mm x 4 cm.
Q14: You are cutting potatoes into a 6 mm dice. What is this cut called?
Mac doine
Q15: Salads and appetisers are highly perishable, and surplus prepared dishes are often
disposed of after service as they don’t maintain their quality if stored for long periods of time.
How can you minimise this form of wastage?
try to keep the quantity of food in order of number of pleople, and try to keep
everything fresh

SECTION 4: Prepare Appetisers and Salads
Q16: What method of cookery is used to make caramelised onions for the caramelised onion,
olive and goat cheese tart mentioned in Q11?
sautening
Q17: What method of cookery would you use to cook crumbed prawns and chicken?
braising
Q18: What is the oil to vinegar ratio for vinaigrette dressing?
one part vinegar to two parts oil
Q19: List the steps to make mayonnaise.
Mix vinegar, egg yolks, mustard, salt and pepper thoroughly with a whisk.
Gradually drizzle th oil into the vinegar mixture while whisking vigorously and
continually.
when the emulsion forms, you can add the oil slightly faster. If you are preparing
large
batches of mayonnaise, using an electric mixer will save time and energy.

Q20: What are three examples of modern salad dressings?
1.
Thai salad dressing
2. Reductions
3.
Asian salad dressing
Q21: What are four examples of classical salads?
1. waldorf
2.
nicoise
3. Greek
4.
caesar
Q22: What are the five components of a cold canapé?
1. Bases
2.
Spreads
3. Toppings
4.
Garnishes
5. Glazes

Q23: List the five mise en place tasks you should complete when preparing large quantities of
canapés.
1. Use a variety of different ingredients, flavours and cooking methods so your finger
food doesn’t all look and taste the same.
2. Slice, cook, and prepare all bread, pastry and vegetable bases. Refrigerate any fresh
bases such as vegetables until you are about to start assembly.
3. If you prepare your bases several hours in advance, make sure to cover them. This
prevents them from drying out.
4. Prepare all spreads and garnishes. Cook and cool any toppings if necessary. Slice, chop,
peel, blanch or mince all toppings as required.
5. When everything is in place, you can begin production. Prepare one variety at a time from
start to finish. When each variety is finished, put them in the cool-room to chill.
Q24: List four checks you should complete during preparation of salads and appetisers.
1.
Taste
2.
Texture
3.
Appearance
4. Temperature
Q25: What food quality adjustments should you make if the mayonnaise (or mayonnaise-based
dressing) is very thin and looks curdled.
Break an egg yolk into a separate bowl and

very slowly whisk the broken dressing into it to recombine
the ingredients.

Q26: What food quality adjustments should you make if the base of the canapé is no longer firm
and crunchy?
the canapes must be remade with new bases as they

cannot be served.

SECTION 5: Present and Store Appetisers and Salads
Q27: What service ware should be used to present the following dishes?
Green salad served as a side small bowl plate

salad to accompany a main meal
Antipasto appetiser for six
big plate
seated guests to share
Potato salad to be placed on a large container
buffet table
Q28: List five dips or sauces which could be served with appetisers.
1.
Tartare
2.
aioli
3.
Sweet chilli and chilli
4. soy sauce
5. guacamole
Q29: What adjustments to presentation should you make in these situations?
• Incorrect sauce has been placed on a platter of hot appetisers.
Check the standard recipe and change if necessary.
• The salad is not visually appealing as it looks bland and colourless.
Adjust the ingredients if necessary.

Add more colour if necessary with a
bright garnish.

Q30: List three food safety or environmental requirements when storing salad and appetisers.
1. There must be adequate ventilation in the refrigerator to ensure even circulation of cold
air.
2. Humidity in the refrigerator should be relatively low as high levels of moisture will cause
cold canap bases to become soft and other prepared foods to lose texture and
flavour.
3.
Food should not be stored in bright natural sunlight or harsh artificial lighting.
Q31: What information should you put on a date label attached to surplus food being stored for
service at another time or day?
The label may also name the contents of the container and who stored it.
Q32: What are three common tasks you complete when cleaning your work area at the end of
service?
1.
Clean and sanitise all surfaces such as benchtops and shelves.
2.
Empty and wash the rubbish bins.
3.
Clean and sanitise equipment and containers.

Student Detail
Student Id: 00006179
Assessment Details
Unit of Competency SITHCCC005 – Prepare Dishes Using Basic Methods of
Cookery
Assessment Task Practical Demonstration
Due Date
AT3 Task 1- Production Plan and
recipe cards
Date of Submission
AT3 Task 2- Demonstration tool
Date of Submission
AT3 Task 3- Portfolio Photos
Date of Submission
Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed and accepted my
reliable and flexible assessment with this student, result as above for this task and I am aware
and I have provided appropriate feedback. I also of my appeal rights.
declare that I have undertaken the indicated
assessment integrity checks
_____________________________________ _________________________________
Date: Date:
_________________________________________ _____________________________________

Assessment task 3: Practical Demonstration
• Altec College Commercial Kitchen with access to all the equipment and variety of ingredients
defined in Appendix 1 at the back of this tool.
• Chef Uniform. (Students to organise themselves)
• Knife Kit. (Students to organise themselves)
• Chef Equipment and tool. (Altec College)
• Recipes. (Student must print from learner guide)
• Altec College shall make available the ingredients as per recipe.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

internet
• Time required for assessment: 12 hours for 3 sessions (4 hours each)
• You must:
➢ Produce all evidence as required.

➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Assessor will set a time to provide feedback
At the end of the assessment, students will be required to submit the following evidence before the
due date specified by the assessor:
• Completed Production plan for each Practical Demonstration Session including recipe cards.
(Total 3)
• Cook and present all the menu items for each session and present to assessor.
• Portfolio photos for 3 sessions.
• Completed and sign the cover sheet for assessment task.
• Assessor will record the assessment outcome on the assessment cover sheet.

AT3-Practical Demonstration Instructions
In this practical demonstration assessment, you are required to Prepare Appetisers and salads listed
in menu table below for at least 6 different customers.
You will complete this over three (3) sessions in the Altec College training kitchen with access to
staff, assessor as customer.
You must prepare finish food production:
• within commercial time constraints and deadlines.

• reflecting required quantities to be produced.
• following procedures for portion control and food safety practices when handling and storing
different food types.
• responding to special customer requests and dietary requirements.
Practical Demonstration Sessions and Menu Date of
Demonstration
(Please refer your

timetable and session
Plan)
Practical Demonstration 1
Follow standard recipes to prepare each of the following appetisers:
• Appetisers:
➢ antipasto
➢ canapés
➢ hors d’oeuvres
Following standard recipes to prepare each of the following Appetisers and

Salads:
• Appetisers:
➢ Tapas
• Salads:
➢ classical
➢ modern
Following standard recipes to prepare each of the following Salads:
• Salads:
➢ Cold
➢ Warm
➢ Fruit

You must prepare the above-mentioned Appetisers and Salads by following the standard recipe. You
must demonstrate the use 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
You must use at least four (4) of the following cookery methods and complete mise en place
activities when preparing the above dishes:
• baking
• boiling
• blanching
• frying
• grilling
• poaching
• roasting
• steaming

Practical Demonstration Tasks
For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit.
Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to
allowing you to begin the session.
As per menu for defined in above Practical Demonstration session your assessor will provide you
standard recipe cards. Read carefully all the recipe information given to you when you receive it. If
you do not understand any part, please ask your assessor.
You will have four (4) hours to prepare and produce the food items for each Practical Demonstration
session and your Assessor will set commercial time constraints according to menu for each dish to
reflect industry environment.
Task 1: Production Plan

You are required to consult assessor and internal customers (Altec College staff and students) for the
session whom you will be serving food to confirm the food production requirements from session
menu and standard recipes including:
• portion control.
• quantities to be produced.
• special customer requests.
• special dietary requirements.
After confirming the food production requirements, you must write Production Plan in the template
provided below according to the menu for the session.
Production plan has following Parts:
Part A- Menu details and food production requirements:
Write all dishes from the menu for the session and number of serves your assessor has asked you to
prepare.
Number of serves you have been asked to prepare may differ from the number of serves specified in
the standard recipe you have been provided. You are required to adjust quantity of ingredients
according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the
production plan template.
Part B-Equipment:
This part requires you to identify and list all the equipment’s required to cook for individual dish
from the session menu.

You must select correct equipment type and size for each dish and mention for which cooking
method the equipment has been used and the specification e.g., Oven, if its gas oven or fan forced
or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe you
while assembling equipment and safety requirements as per operating manual. The assessor will
also check if the equipment you are using is clean as per standard.
Part C-Recipe card: Ingredients:
This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity and
number of serves and you must use standard trade names for ingredients and various products as
per recipe.
Part D-Workflow Plan:

• You are required to list tasks for Mis-en-place and preparation which includes weighing,
measuring ingredients, creating portions, cutting and portioning as per recipe and write
measures to minimise the waste.
• You are required to identify suitable cooking method for each dish and identify temperature.
• You are required to write step by step plan for how you will produce items from menu using
logical flow to put the final dish.
• Logical flow means for each dish you are required to follow steps in sequence as per
standard recipe to ensure final dish is cooked as per industry standards e.g. For making
salads it’s important to keep dressing ready.
• Identify any possible problem with cooking process and corrective action to be taken.
• Tasks for colleagues if working in group.
• Identify cutlery and crockery required for presentation and serving temperature for Dish.
Task 2- Prepare and Cook Menu Items

After you have successfully written production plan, you are then required to put this production
plan in to action and following must be completed to successfully complete this task.
Step 1 -Mis-en-place (Food preparation)

• Select the correct size and type of equipment for each dish and assemble and clean them
and use them safely as per instruction manual. Your assessor may ask you questions on how
will you use the equipment safely and will observe you while using the equipment.
e.g., A salad spinner removes excess moisture from lettuce which must be used.
• Select the ingredients from store to prepare appetisers and salads according to recipe
ensuring quality, freshness and stock rotation requirements. Also check if perishable items
are fresh and there is no spoilage or contamination and check contents of stocks take dates
and read labels before picking ingredients and implication on quality of dish prepared. e.g.,

You must look for signs of spoilage when selecting cabbage, carrots celery or onions. You
will check for limp leaves, spots and discolouration of the vegetable.
You are required to follow standard recipes for dishes that demonstrate use of 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
• Sort and assemble all ingredients as per food production sequence defined in recipe.
e.g., Get toothpicks or kebab sticks ready to allow customers to handle food safely.
• Weigh, measure and portion ingredients according to recipes and number of serves you are
cooking as mentioned in production plan.
• Clean and cut the salad ingredient using basic cuts according to culinary standards e.g. right
shape and size for each cut. Make sure you use right knife for cuts and minimise waste to
maximise yield e.g., while peeling potatoes make sure you use peeler and don’t peel too
much.
• Complete mis-en -place and preparation.
Step 2- Cook the menu items

• Cook the menu items following the standard recipe and steps listed in production plan. E.g.
You must prepare appetisers and salads according to the recipe given which can be Caviar
egg salad canape, Greek salad, Tabouli and appetisers such as Bruschetta, Chicken or
seafood crepe and Kebabs.
You must use at least four (4) of the following cookery methods:
➢ baking
➢ boiling
➢ blanching
➢ frying
➢ grilling
➢ poaching
➢ roasting
➢ steaming

• You must ensure you have covered following appetisers and salads through attending all the
practical sessions
➢ appetisers:
o antipasto
o canapés
o hors d’oeuvres
o tapas
➢ salads
o classical
o modern
o cold
o warm
o fruit
• You must prepare appropriate dressing, dips or sauces to go with appetisers as mentioned in
the production plan.
e.g., Sausage rolls and meat balls are accompanied with tomato sauce or tomato relish.
Hot canapes may be garnished simply to add colour using sprigs of herbs and lemon
wedges for seafood
• You must adjust the dishes for any dietary preferences e.g., low sodium diets and gluten free
or any allergy.
• You must follow standard recipes provided by assessor and make food quality adjustments
including any ratio of ingredients adjustment, taste or texture adjustments specified by
assessor and as per production plan.
e.g., If the avocado or crab mousse is rubbery- This means there is too much gelatine
content added when setting the mixture. Check recipe and use correct amount.
• During preparation, you must follow food safety during each production step e.g., Selecting
right chopping board for different food types or washing hands after handling different type
of foods and following ‘clean as you go’ principle.
• Make food quality adjustments including taste, temperature, texture within scope of
responsibility or as specified by assessor.
• Identify any problem during cooking process and take corrective action.
• You should work with speed and should be organized to finish the dishes in given time
frame.
• You should work cooperatively with your colleagues If you are working in group or sharing
equipment.
Step 3- Present and store appetisers and salads:

• Select appropriate crockery and cutlery and present appetisers and salads. You must add
garnishes according to standard recipes.
e.g., Any appetiser that has a sauce should not be served in a flat plate as it might spill.
Seafood appetisers must be served with tartare or cocktail sauce.

When serving salads, serve in glass, china, food grade plastic or sealed wooden dishes
instead of copper, aluminium, silver or brass as the acid in the dressing reacts with the
metal giving an unpleasant taste.
• Before presenting the dish to the assessor, you are also required to visually evaluate the
dish. Adjust presentation including accompaniments and garnishes that maximise visual
appeal including balance, colour, contrast. It also includes plating food for practicality of
customer consumption or service style and wiping any drips and spills on plate.
e.g., You must check for clean service ware and the size of the plate you are serving in.
• Final dish must be presented at par with industry standards. Present them to your assessor
for assessment. Your assessor and internal staff (invited to taste meals) will act as customer
for your cooked dish and your assessor or customer may ask you to adjust dishes according
to their preference.
Step 4- Portfolio of work done
• You are required to take at least 2 photos during each Practical Demonstration and affix them
at the space provided in Portfolio Template provided.
• You should write name of Dish for each photo and date when it was taken.
Step 5- End of service procedures
• After you finish your presentation to your assessor, you must store the food items at the
appropriate temperature and under the correct storage conditions to maintain quality,
freshness and customer appeal, and to minimise wastage and spoilage. This will include
storing in appropriate environmental conditions Including:
➢ humidity
➢ light
➢ packaging
➢ temperature
➢ use of containers
➢ ventilation
• You must then clean the kitchen according to the cleaning schedule and dispose of or store
surplus and reusable by-products according to Altec College kitchen storage requirements
and procedures, environmental considerations defined above, and cost reduction initiatives.
e.g., Vegetable cut-offs can be used when making stocks and sauces.
• Ensure that all bins are taken out before you leave the kitchen.

AT3-Task1- Template Production Plan
Student Name Luis Alexander Lopera Cano Student ID 00006179 Date
Part A-Menu Items Portion/s Reference Page
antipasto 1
cucumber, salmon and creme cheese 1
tomato and dasil bruchetta 1
thai chicken salad 1
Part D- Workflow plan Part B-Equipment Communication
Time
Task (Description) and Priority & OHS (Who, About what?)
oven
trail
sauce pan
pot
bowl
ramekins
spoon
grill
tongs
knive
chopping board

Communication
End of service procedures Equipment
(Who, about what?)
Post service de-brief Communication (who, about what?)
Things to remember
• Use logical sequence for the tasks in both mise en place and cooking • Some recipes may require adjustment
• Times are for guidance, may vary depending on the recipe/s • “Clean as you go” will save you time

AT3 PART C- Recipe Card - Ingredients
Student Student
Name Luis Alexander Lopera cano ID 00006179 Date
Recipe Name
Portion Size Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
antipasto eggplant 1/2 2 10

chorizo 1/2 2 10
bread stick 2 8 40
salmon 25g 100g 500g
ham 2 slice 8 slice 40 slice
capsicum 1/4 1 5
zucchini 1/2 2 10
fetta cheese 30g 120g 600g
olives 5 unit 20 unt 100 unit
olive oil 15 ml 60 ml 300 ml
cucumber, salmon and cheese cucumber 1/2 2 10
salmon 25 g 100 g 500 g
cream cheese 15g 60 g 300g
chives 5g 20g 100g
tomato basil bruchetta bread 3 slice 12 slice 60 slice
basil 5g 20 g 100g
tomato 10g 40 g 200 g
onion 10g 40 g 200 g
pesto 1 tbsp 4 tbsp 20 tbsp

What are the criteria’s which needs to be considered when selecting the ingredients?
first the ingredients are the correct for the recipe
then a high quality of them
What steps are involved in preparing the dish?

set up the station
selected ingredients
selected the equipment
mis en place
follow the recipe
plate the food
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?

Extra space for notes:
PRACTICAL DEMONSTRATION LOG- TASK 2
You are required to do the following:

• You must demonstrate preparation of a range of appetisers and salads in Altec College kitchen
using various cooking methods as per session menu.
• Prepare recipes using various types of ingredients following the standard recipe.
• Prepare dishes for at least six different customers.
• Use any recipe provided by your assessor.
• Consistently perform all tasks multiple times satisfactorily.
Your assessor will submit results of your practical demonstration tasks via the LMS to track progress.

Session No: 1
Learner name: Luis Alexander Lopera Cano Date: 30 Apr
Recipe name: Antipasto No. of customers 1
Identified and
Recipe Style Type of Food Method of cookery Preparation Process corrected Satisfactory Signature
problems
Appetisers  Bread and bakery  Baking  Prepared within commercial  Yes  Yes
 Antipasto items  Blanching time constraints and deadlines  No  No
 Canapés  Condiments  Boiling  Not
 Hors d’oeuvres  Dairy products  Frying  Reflected required
applicable
 Tapas  Dressing ingredients  Grilling quantities to be produced
 Dry goods  Poaching
 Followed procedures for
Salads  Eggs  Roasting
portion control and food safety
 Classical  Farinaceous products  Steaming
practices when handling and
 Modern  Frozen goods
 Cold  Fruit storing different food types
 Warm  Herbs and spices  Responded to special
 Fruit  Meat customer requests and dietary
 Poultry
requirements
 Seafood
 Vegetables
Assessor feedback
Learner feedback

Session No: 2

Recipe name: cucumber and salmon and cheese No. of customers 1
Identified and
problems
applicable
 Modern  Frozen goods practices when handling and
 Poultry
requirements
 Seafood
 Vegetables
Assessor feedback
Learner feedback

Session No: 3

Recipe name: tomato and basil bruchetta No. of customers 1
Identified and
problems
applicable
 Modern  Frozen goods practices when handling and
 Poultry
requirements
 Seafood
 Vegetables
Assessor feedback
Learner feedback

AT3 Task 3: Portfolio Photos
You are required to attach photos of products prepared by you during each practical class. If additional
photos are required you may make copies of the template.
Unit: Prepare Appetisers and Salads.

Code: SITHCCC006
Student Name:
Student ID:
Trainer:
Submission Date:
_________________________
Trainer
(Signature)

Portfolio Template:
Session 1
Name of Dish: cucumber, salmon and creme cheese.

Name of Dish: tomato, basil bruchetta
Date ____________________________ Date ____________________________
30 Apr 30 Apr
Name of Dish:
Name of Dish: caesar salad Antipasto
Date ____________________________ Date ____________________________
30 Apr 30 Apr

Session 2
Name of Dish: Name of Dish:

Thai chicken salad
Date ____________________________ Date ____________________________
30 Apr
Name of Dish:
Date ____________________________

Session 3
Name of Dish: Name of Dish:
Date ____________________________ Date ____________________________
Name of Dish:
Date ____________________________

Appendix 1- Assessment resource in Altec College Kitchen
• Altec College will conduct practical assessment for this unit in its commercial kitchen located at
Level 8, 620 Bourke Street Melbourne VIC 3000 / Level 73-81 Murray Street Hobart TAS 7000
with serving internal staff and students as customers and during assessment student will have
access to following resources in the Kitchen:
Assessment must ensure access to:
• fixtures and large equipment:
➢ commercial:
o blenders and food mills
o planetary mixers
➢ commercial grade work benches (1.5 m/person)
➢ designated area for dry goods and perishables
➢ commercial ovens with trays (one per two persons):
➢ commercial refrigeration facilities:
o cool room and/or fridge
o freezer
➢ deep-fryer
➢ designated storage areas for dry goods and perishables
➢ double sink
➢ gas, electric or induction stove tops (two burners per person)
➢ hot plate or griddle
➢ microwave
➢ salamander or other form of griller (one per four persons)
➢ slicing machine
• small equipment:
➢ baking sheets and trays
➢ containers for hot and cold food
➢ cutting boards
➢ food handler gloves
➢ graters
➢ juicers
➢ knife sharpening equipment
➢ sharpening steels and stones
➢ knives:
o bread knives
o chef knives
o palette knives
o utility knives
➢ measurers:
o metric calibrated measuring jugs
o measuring spoons
o portion control scoops
➢ mortar and pestle
➢ oven mitts
➢ pots and pans
➢ sauce bottles
➢ salad spinners
➢ scales
➢ scoops, skimmers and spiders
➢ sets of stainless-steel bowls
➢ service-ware:
o platters, dishes, and bowls
o cutlery and serving utensils
➢ small utensils:
o flour and drum sieves
o peelers, corers and slicers
o strainers and chinois
o scrapers
o spatulas
o pastry brush
o tongs and serving utensils
➢ whisks:
o fine stainless-steel wire
o coarse stainless-steel wire
➢ spoons:
o large plain and slotted metal spoons
o ladles in a variety of sizes
o wooden spoons
➢ steamers
➢ temperature probes
➢ thermometers
• cleaning materials and equipment:
➢ cleaning cloths
➢ commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
➢ dustpans and brooms
➢ garbage bins and bags
➢ hand towel dispenser and hand towels
➢ mops and buckets
➢ separate hand basin and antiseptic liquid soap dispenser for hand washing
➢ sponges, brushes and scourers
➢ tea towels
• organisational specifications:
➢ equipment manufacturer instructions
➢ mise en place lists, menus and standard recipes
➢ current commercial stock control procedures and documentation for ordering, monitoring
and maintaining stock
➢ ordering and docketing paperwork
➢ food safety plan
➢ guidelines relating to food disposal, storage and presentation requirements
➢ safety data sheets (SDS) for cleaning agents and chemicals
• diverse and comprehensive range of perishable food supplies for commercial cookery or catering
operations as specified in the performance evidence
• industry-realistic ratios of kitchen staff to customers including Altec College staff, trainer and
students’ individuals who are invited to participate as customer for assessment, in Altec College
Kitchen.
Copyright: Instructions in this tool have been developed by NTA and Altec College for sole purpose of use by Pass Global Pty Ltd t/a ALTEC
College. Any part of these assessment instructions cannot be reproduced in full or part for without approval of Altec College and NTA which holds
authorship rights.


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STUDENT

Prepare Appetisers and Salads

Luis Alexander Lopera Cano

Student Signature: Date:

ASSESSMENT RECEIVED BY Altec CollegeStaff

PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Staff Name: Student ID:

Signature: Student Signature:

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

The assessment booklet contains two (2) parts:

• Application of the unit of competency

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Application of the unit of competency

2. Select, prepare and use equipment.

3. Portion and prepare ingredients.

4. Prepare appetisers and salads.

5. Present and store appetisers and salads.

Context and conditions for assessments:

• Computers with access to internet and printers

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

There is no provision for clustering of assessments in this unit.

Assessment Assessment Description Due Date Location of

Assessment You are required to choose the correct Needs to be

Assessment This assessment task is short answer question Needs to be

Assessment This is Practical Demonstration in Altec College Needs to be

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Outline of evidence to be collected:

• Answer all questions correctly in the Written Knowledge Questions

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair and flexible.

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Recording an assessment result:

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Student access to records:

Reasonable adjustments and special learning needs:

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

a. Be discussed, agreed and documented in the assessment record

Reasonable adjustment may consist of:

Complaints and appeals:

Plagiarism, cheating and assessment dishonesty:

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Student Signature: _____________________________ Date: _____/______/______

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Google check for plagiarism  Yes No

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

• Computer with internet connection to refer to various resources.

Instructions for students:

Planning the assessment

• Recommended date for assessment: [Trainer to provide]

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Q9. Weighing and measuring ingredients accurately is an important part of the

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Q18. What must you consider when garnishing cold canapés? b

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Google check for plagiarism  Yes No

SIT30816 | SITHCCC006 – Prepare Appetisers and Salads

Instructions for Students

Planning the assessment:

• Completed answer sheet with all questions answered.

• Documentation can be submitted electronically or paper-based.

Student Signature: ___________________________ Date: _//__