최종SITHCCC006 Prepare appetisers and salads Learner Assessment Pack V2.1 - 07_2019-4.pdf

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SITHCCC006 Prepare appetisers and salads Learner Assessment Pack V2.1_July 2019 Evidence recorded Evidence Type/ Method of assessment Evidenc e Submitt ed Unit Assessment 1 Unit Knowledge Assessment (UKA) Yes / No Unit Assessment 2 Unit Skills Assessment (USA) Yes / No
Apex Institute of Education | SITHCCC06 – Learner Assessment Pack V2.1_July 2019 | CRICOS: 03156M Page of 17 2 SITHCCC006 Prepare appetisers and salads UNIT 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. Element Performance Criteria 1. Select ingredie nts. 1.1.Confirm food production requirements from food preparation list and 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 ingredien ts. 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 appetise rs and salads. 4.1.Select and use relevant cookery methods for salads and appetisers. 4.2.Prepare sauces and dressings according to recipe.
Apex Institute of Education | SITHCCC06 – Learner Assessment Pack V2.1_July 2019 | CRICOS: 03156M Page of 17 3 salads. 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility. 5.Present and store appetise rs and salads. 5.1.Present dishes on appropriate service-ware. 5.2.Add dips, sauces and garnishes according to standard recipes and regional variations. 5.3.Visually evaluate dish and adjust presentation 5.4.Store dishes in appropriate environmental conditions
Apex Institute of Education | SITHCCC06 – Learner Assessment Pack V2.1_July 2019 | CRICOS: 03156M Page of 17 4 5.5.Clean work area, and dispose of or store surplus and re-usable by- products

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