Apex Institute of Education
SITHCCC06 – Learner Assessment Pack V2.1_July 2019 | CRICOS: 03156M
Page of 17
SITHCCC006 Prepare appetisers and salads
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
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.
1.1.Confirm food production requirements from food preparation list and
1.2.Calculate ingredient amounts according to requirements.
1.3.Identify and select appetiser and salad ingredients from stores according
quality, freshness and stock rotation requirements.
1.4.Check perishable supplies for spoilage or contamination prior to
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
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
3.4.Minimise waste to maximise profitability of food items prepared.
4.1.Select and use relevant cookery methods for salads and appetisers.
4.2.Prepare sauces and dressings according to recipe.