SITHCCC028 - Student Assessment Tool

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SITHCCC028 - Prepare appetisers and salads STUDENT ASSESSMENT TOOL

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2 Contents Introduction ......................................................................................................................................... 3 Assessment forthisunit ........................................................................................................................ 3 Preparing for assessment ................................................................................................................... 3 Studentassessmentagreement ........................................................................................................... 4 Assessment Task 1:Knowledge questions ......................................................................................... 6 Information forstudents ................................................................................................................... 6 Questions ........................................................................................................................................ 7 Assessment Task1:Checklist ........................................................................................................ 11 Assessment Task 2:Studentlogbook ................................................................................................ 13 Information forstudents ................................................................................................................. 13 Activities ........................................................................................................................................ 14 Finalresultsrecord ............................................................................................................................. 35

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3 Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: • Student Logbook (Assessment Task2) • Service planning template (Assessment Task2) Introduction Welcome to the Student Assessment Tasks for SITHCCC028 - Prepare appetisers and salads . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit SITHCCC028 - Prepare appetisers and salads describes the performance outcomes, skills and knowledge required to prepare salads and appetisers. For you to be assessed as competent, you must successfully complete two assessment tasks: • Assessment Task 1: Knowledge questions – You must answer all questionscorrectly. • Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cookingtasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix C of your Hospitality Works Student User Guide or Peach Institute will provide you with one. Remember to check your Hospitality Works Student User Guide for information about: • submitting assessments • assessmentappeals • re-assessmentguidelines • responding to writtenquestions.

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Student assessment agreement Make sure you read through the assessments in your student assessment booklet before you fill out and sign the agreement below. If there is anything that you are unsure of, consult your assessor prior to signing thisagreement. Have you read the assessment requirements for this unit? ✓ Yes  No Do you understand the requirements of the assessments for this unit? ✓ Yes  No Do you agree to the way in which you are being assessed ✓ Yes  No Do you have any specific needs that should be considered  Yes ✓ No If so, explain these in the space below. Do you understand your rightstoreassessment? ✓ Yes  No Do you understand your right to appeal the decisions made in an assessment? ✓ Yes  No Student name Bhanu Priya Student ID number TPI0002106 Student signature Bhanu Priya Date 24/11/23 Assessor name Assessor signature Date Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106814439 4

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 5 Assessment Task - Cover Sheet Student declaration To be filled out and submitted with assessment responses ✓ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any otherstudent(s). ✓ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained tome. ✓ I have correctly referenced all resources and reference texts throughout these assessment tasks. Student name Bhanu Priya Student ID number TPI0002106 Student signature Bhanu Priya Date 24/11/23 Assessment Task Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessmentprocedures. Assessor name Assessor signature Date Assessment outcome S NS DNS Resubmission Y N Feedback Student result response ✓ My performance in this assessment task has been discussed and explained tome. ✓ I would like to appeal this assessmentdecision. Student signature Bhanu Priya Date 224/11/23 A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6 Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: • review the advice to students regarding answering knowledge questions in the Hospitality Works Student UserGuide • comply with the due date for assessment which your assessor willprovide • adhere with Peach Institute’s submission guidelines • answer all questions completely andcorrectly • submit work which is original and, where necessary, properlyreferenced • submit a completed cover sheet with yourwork • avoid sharing your answers with otherstudents. i Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on: • where this task should becompleted • the maximum time allowed for completing this assessmenttask • whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if Peach Institute has provided you with an assessment cover sheet, please ensure that you use that.

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 7 Questions 1. Discuss the characteristics of each of the following types of appetisers, including the importance of their appearance and presentation (balance, colour, contrast). Appetiser Description Balance Colour Contrast Antipasto before the pasta ’ ; served as the first course of a formal Italian meal, and consists of ingredients such as cured meats (pepperoni, salami, ham, mortadella), artichoke hearts, a range of cheeses such as fresh provolone, mozzarella, pecorino), olives, sundried tomatoes and pickled vegetables. The overall goal when plating is to please the customer's eye and palate, which means that every decision about flavours, colours and textures should support that goal. Ensure equal amounts of meat and cheese, and support with additions such as olives, pickles, etc. Don ’ t forget to plate enough bread or biscuits to support the amount of products on the plate. Vibrant and contrasting colours naturally attract. We eat first with our eyes and the rest of our senses follow. Think different colours of meats, creamy soft cheeses, and vibrant yellows, and pop with bright additives, such as pink pickled vegetables, reds and greens, etc. Remember the meat and cheese are the main items on the plate, pop with contrasting colours that direct the eye to the hero ’ s of the dish. Canapes a type of hors d ’ oeuvre, consisting of either small pieces of bread, crackers or puff pastry that are topped with savory or spicy food to encourage diners to drink; shapes include rings, circles, squares, triangles and strips. Bread and crackers often have flavoured butter, paste, mayonnaise or cream cheese to keep the toppings in place. A balanced canape is one that is compact in size, the right balance of flavours, textures, seasonings, and appearance, and must be achieved in just a bite or two of food. Canapes are an opportunity to get creative and combine a variety of foods and flavourings. Always ensure a multitude of colours are present to make the canape appealing to the eye. Canapes are where contrast can be played with. Examples such as dark chocolate and caviar, strawberries and sour cream. Experiment, if it tastes good, but it on the menu. Tapas a Spanish appetiser that can be served hot or cold; tapas are small dishes usually consisting of bread, meat, cheese, olives, tomatoes, mushrooms, vegetables, salads, seafood, and croquettes. Play with colours, shapes and textures to ensure people are not overwhelmed. The presentation should never overpower flavour and function. Get the Right Portion Size - Ensure there is the right amount of ingredients, and the plate complements the dish, not too big or too small. Colour can be achieved both with the crookery used and the ingredients of the food. Little pops of colour used to complement the main ingredient should be used without distracting from the main part of the dish. Contrasting textures and flavours also help avoid tasting boredom. You want people to anticipate every bite, and engineering the plate in such a way that complementary textures and flavours enliven each bite ensures that element of surprise. Salad A salad is a dish made up of mixed ingredients, often vegetables. Salads can be served chilled, at room temperature, or warm. They can be prepared with a variety of ingredients, including: Lettuces, Vegetables, Grains, Pasta, Fruits, Proteins. A well-composed salad has a balance of colors, flavors, and textures. Make half of your meal two opposing primary colors, like red, yellow, green, orange, or blue. Don't use the same color for your entire salad. Choose a bold and vibrant color palette to contrast the greens of the salad. Complementary colors like red and green, and light and dark colors, are preferred. 2. Describe each of the following cookery methods and how they impact different types of food.

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 8 Baking Baking involves cooking food in an oven using dry heat. This method is commonly used for baked goods, such as bread, cakes, and pastries. Boiling This involves cooking food in a pot of boiling water or liquid. Boiling is commonly used for pasta, vegetables, and soups. frying Frying involves cooking food in hot oil or fat. This method can be done with shallow or deep oil and can produce crispy and flavorful results. Examples include pan-frying, deep- frying, and stir-frying. Grilling Grilling involves cooking food over an open flame or on a grill. This method is commonly used for meats, vegetables, and fish. Poaching Uses a simmering liquid, like stock, broth, or water, to cook food. This method works well for delicate proteins, like fish, eggs, chicken, and certain leafy vegetables. Roasting Roasting is a dry-heat cooking method that involves cooking food in an oven at a high temperature. This method is commonly used for meats, vegetables, and nuts. Steaming Steaming involves cooking food using steam. This method is commonly used for vegetables, fish, and dumplings.

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 9 3. Explain when you might use each of the following when preparing appetisers and salads, and provide two examples for each of trade names you mayuse. Oils You could use olive oil to dress a salad of greens, tomatoes, and cucumbers. You could also use vegetable oil to marinate chicken breasts before grilling them. Sauces You could use mayonnaise to make a dip for chips or vegetables. You could also use ketchup to add flavor to meatballs. Condiments and flavourings You could use salt to season grilled vegetables. You could also use pepper to add flavor to a salad. Garnishes You could use parsley to garnish a plate of pasta salad. You could also use cilantro to garnish a bowl of chili. Batters and coatings You could use flour to make a batter for fried chicken. You could also use eggs to coat shrimp before grilling them. 4. Complete the following tables relating to classical and contemporary variations of appetisers and salads. Identify a classical and a contemporary recipe for each and answer the accompanyingquestions. Recipe Canape Classical Contemporary Tomato burchesta Cucumber and feta rolls Taste fresh, savory, herbaceous, and tangy. Salty and tasty Texture Crispy and crusty Creamy Quality indicators Use fresh ingredients Use fresh ingredients Service style As an appetizer As an appetizer Recipe Tapas Classical Contemporary Patata bravas Chicken croquettes Taste Salty and Tangy Salty and fresh Texture Creamy Crunchy Quality indicators Used fresh ingredients Use fresh ingredients Service style As an appetizer As an appetizer Recipe Salad Classical Contemporary Cucumber salad Chicken Waldorf Salad

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 10 Taste Light and flavorful Sweet and savoury Texture Refreshing crunchy Creamy Quality indicators Use fresh ingredients Use fresh ingredients Service style As an entree As an entree 5. Describe the meaning and role of mise en place in relation to preparing appetisers andsalads. 6. Discuss the contents of date codes and rotation labels for stock. In your answer you must refer to placement of labels and content oflabels 7. Discuss five (5) plating methods used and their practicality of service and customer consumption. AN example has beenprovided. Free Form Plating The organised randomness of free-form plating presents an arbitrary yet natural appearance, however, it still requires thought and planning using similar visual rules of composition. Free-form plating, sometimes referred to as organic, gives credence to the concept of “what grows together goes together”. This approach uses a flattened design that is more relaxed. Free form plating can be used to create a more fluid approach to food layout and design. This style of plating often uses wood, slate, or stone plates to lend a natural element to the presentation.Some tiles are not overly practical for service as they may be difficult to carry. Customers can enjoy the opportunity to easily combine foods in eachmouthful. Stacking This method involves layering the ingredients vertically to create a visually appealing dish. Start with a base ingredient, such as lettuce or sliced vegetables, and stack other components on top. This method works well for salads with distinct layers or for appetisers with multiple components. Stock date codes and rotation labels are used to track and manage inventory in various industries, including food service and retail. The contents of stock date codes typically include information such as the production or packaging date, expiration date, and lot or batch number of the product. In relation to preparing appetizers and salads, mise en place means having all ingredients measured, cut, and prepared before cooking. This can include: Peeling, Grating, Weighing, Chopping, Portioning broth.

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 11 Arrangement Arrange the ingredients in an organized and visually pleasing manner on the plate. This method allows for creativity and can be used to highlight the colors, textures, and shapes of the ingredients. For example, arrange sliced fruits or vegetables in a circular pattern or create a geometric design with different components. Mosaic Create a mosaic-like pattern by arranging small, bite-sized ingredients on the plate. This method works well for appetisers that have multiple components, such as bruschetta or sushi. Arrange the ingredients in a visually appealing pattern, ensuring that each bite offers a combination of flavors and textures. Garnishing Enhance the presentation of the dish by adding decorative elements as garnishes. This can include fresh herbs, edible flowers, or finely chopped ingredients sprinkled on top. Garnishing adds a pop of color and freshness to the dish, making it more visually appealing and appetizing. Minimalist Sometimes, less is more. The minimalist plating method focuses on simplicity and elegance. Use a clean, white plate and arrange a few key ingredients in a visually pleasing manner. This method works well for salads or appetisers with high-quality ingredients that speak for themselves. 8. Discuss each of the following environmental conditions for storage and how they affect food safety and optimise shelf life of products used to make appetisers andsalads. Humidity The humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, moulds and bacteria can grow. This can lead to spoilage and illness. Moisture can also lead to the breakdown of some packaging materials. Light Light decreases the shelf-life of fresh foods. Whether natural or artificial, light can cause photodegradation which can lead to discoloration, offflavour and vitamin loss of a product. Packaging Proper packaging protects the food against external elements, such as oxygen (in the air), light, moisture, and even pathogens like bacteria, preventing decomposition and harmful reactions. Temperature Safe temperatures are 5 ° C or colder, or 60 ° C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent foodpoisoning bacteria, which may be present in the food, from multiplying to dangerous levels. You should store food that has to be kept cold at or below 5 ° C as soon as possible after purchase to prevent the growth of bacteria that cause food poisoning. You should store frozen food at 15 ° C or colder and defrost it in the fridge, not at room temperature. Use of containers Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge. Containers should be clean and food-grade. Ventilation Food storage areas must be well ventilated and protected and sealed from animals and vermin. Ventilation allows for circulation of air and the elimination of food odours, heat and steam build up. 9. Identify eight (8) workplace procedures you may be required to follow to ensure you maintain required food safety and hygienic practices and work health and safety requirements. Here are some workplace procedures for food safety and hygienic practices: • Wash and dry hands thoroughly. • Wear clean clothing and aprons. • Don't touch ready-to-eat food with bare hands. • Avoid letting hair, clothes, jewelry, or phone touch food or surfaces.

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 12 • Keep equipment clean and sanitized. • Change communal dish cloths regularly. • Wash tea-towels regularly. • Implement a hygiene policy.

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 13 Assessment Task 1: Checklist Student’s name: Bhanu Priya Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Task outcome:  Satisfactory  Notsatisfactory Assessor signature: Assessor name: Date:

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 14 Assessment Task - Cover Sheet Student declaration To be filled out and submitted with assessment responses ✓ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any otherstudent(s). ✓ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained tome. ✓ I have correctly referenced all resources and reference texts throughout these assessment tasks. Student name Bhanu Priya Student ID number TPI0002106 Student signature Bhanu Priya Date 24/11/23 Assessment Task Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessmentprocedures. Assessor name Assessor signature Date Assessment outcome S NS DNS Resubmission Y N Feedback Student result response ✓ My performance in this assessment task has been discussed and explained tome. ✓ I would like to appeal this assessmentdecision. Student signature Bhanu Priya Date 24/11/23 A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 15 Assessment Task 2: Student logbook Information for students Follow standard recipes to prepare the following appetisers and salads: • Appetisers: o antipasto o canapés o tapas • Salads, including preparation of dressings as required byrecipe: o tossed o compound o farinaceous o warm o fruit Complete mise en place activities and follow standard recipes when preparing above appetisers and salads that use each of the following ingredients at least once (at least once across preparation of the eight appetisers and salads): bread and bakery items fruit dairy products herbs and spices dressing ingredients meat dry goods poultry eggs seafood farinaceous products vegetables frozen goods Use each of the following cookery methods at least once when preparing the above appetisers and salads (at least once across preparation of the eight appetisers and salads): baking poaching boiling roasting frying steaming grilling Use food safety practices for handling and storing food. Prepare, plate and present two portions of each of the above appetisers and salads: • within commercial time constraints anddeadlines • following portion controlprocedures • responding to at least one special customerrequests

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 16 Activities Complete the following activities. 1. Carefully read the followinginformation. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: • interpreting standard recipes and food preparationlists • confirming food productionrequirements • calculating ingredientamounts • identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements • following procedures for portioncontrol • producing the requiredquantities • checking perishable supplies forspoilage • checking perishable supplies forcontamination • selecting the type and size of equipmentrequired • ensuring that food preparation equipment safely assembled, clean and ready foruse • using equipment safely andhygienically • using equipment according to the manufacturer’sinstructions • weighing and measuring ingredientsaccurately • creating portions according to therecipe • preparing and cutting ingredients according to recipe and cookingstyle • minimising waste to maximise profitability • following standard recipes accurately • adding garnishes and accompaniments as per the standardrecipe • identifying problems with cooking processes and taking action to addressthem • working effectively as part of ateam • presenting dishes using appropriate service-ware • storing dishes in appropriate environmentalconditions

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 17 • following organisational policies andprocedures • maintaining a clean work area • disposing of or storing surplusproducts • working safely andhygienically • workingsustainably • workingefficiently • working within commercial time constraints anddeadlines • responding to special customer requests and dietaryrequirements. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal . Each time you prepare a dish for assessment of this unit, you will need to: • complete a Service planning document • complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment • ask your supervisor/assessor to sign the Supervisor Declaration section at the end of the Reflectivejournal . Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook • Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/orsupervisor. • Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of yourassessment. • Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Determine productionrequirements. To ensure you have everything you need to prepare the standard recipe, you will need to: • interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food productionrequirements

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 18 o calculate the number of portions and the amount of each ingredient that yourequire o select the relevant cookerymethod o determine the cooking times andtemperatures o select the garnishes and accompaniments which you will add to thedish o select the ingredients from stores o check all perishable supplies for spoilage orcontamination o identify the food preparation equipment that yourequire o ensure the appropriate food preparation equipment is ready foruse o take any customer requirements or special dietary needs into consideration. A Service planning template has been provided to help you. 3. Prepare appetisers and salads using basic methods of cookery. You must use each of the following cookery methods at least once when preparing the above appetisers and salads (at least once across preparation of eight appetisers andsalads: Baking, boiling, frying, grilling, poaching, roasting, steaming. Now it’s time to put all of that planning and organising to work. Prepare the dis h or dishes as per the standard recipe and food preparation list. Ensure that: • all food is prepared safely and hygienically • you follow portion controlprocedures • you manage your own speed, timing, sequencing and productivity to ensure efficiency • all stages of preparation and cooking are completed in a way whichensures: o quality of fooditems o consistency of fooditems o organisational standards are met o waste is minimised to maximise the profitability ofdishes. • you assemble and use equipment safely and hygienically • the required quantities of food areproduced • you take action to any issues you identify related to food production (such as the taste, texture and appearance of foodproducts) • you present dishes attractively on appropriateservice-ware • you add garnishes and accompaniments asrequired • you work within commercial time constraints anddeadlines • you store food safely and in appropriate environmentalconditions • you respond to any special customer requests or dietaryrequirements

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 19 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completeddocuments for each time you cook a dish as part of your assessment for this unit. • Serviceplanning • Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to yourassessor. • you maintain a clean and tidy workarea • you dispose of or store surplus products effectively • you work sustainably. Complete a Reflective journal for each time you cook a dish as part of your assessment for this unit. Don’t forget to ask your supervisor/assesso r to complete the declaration.

Assessment Task 2: Assessment Criteria Participant must demonstrate preparing appetisers and salads The following table represents the eight different dishes the student must select ingredients and equipment for, conduct mise en place, cook, present and clean up. Only tick each box if you find the student has performed the skill or behaviour correctly. 1. Participant selected ingredients to prepare appetisers and salads: 1 2 3 4 5 6 7 8 S S S S S S S S 1.1 Confirmed food production requirements from standard recipes:  Accessed standard recipes and work instructions to determine: o customer requirements: ▪ special customer requests ▪ special dietaryrequirements o deadlines and timeframe: ▪ servicetimings ▪ start and finish times of entrees, mains,desserts ▪ cooking time of certainfoods o meal quantities required o menu items (see 1.3) o organisational standardsrequired o portioncontrol ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ 1.2 Calculated ingredient amounts according to requirements:  Accessed standard recipes todetermine ingredients required and created an ingredients list ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 19  Identified associated food preparation list requirements, (special requests, garnishes, accompaniments,etc.)  Determined portionsizes  Determined number of customers and portions required  Accurately calculated number of portions required using all informationpresent  Allowed extra in calculations to accountfor spoilage and shrinkage 1.3 Identified and selected ingredients from stores according to recipe, quality, freshness and stock rotation requirements:  Used ingredients list created to identify requirements fromstores  Selected vegetables that are firm andweighty  Selected fruit and vegetables that are even in colour  Selected crispvegetables  Ensured leafy green vegetables are free of yellow, wiltedleaves  Selected convenience products or dry pasta and rice that are within use-by or best-before dates  Ensured foods selected have been stored at the correcttemperature  Checked stock codes/rotation labels when selectingingredients  Selected ingredients that have the rightaroma  Thawed foods as per food safety requirements ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 20 1.4 Checked perishable supplies for spoilage or contamination prior to preparation:  Looked for signs of pest infestation, such as chewed packaging, droppingsetc.  Checked eggs forcracks  Checked food for off/pungent/badaromas  Ensured there are no signs of mould on any ingredients  Looked for signs of bugs (such as weevils) may be found in dry pasta or rice and other dry ingredients  Selected meat and poultry that is notslimy  Selected root vegetables are notcracked  Ensured meat, poultry and seafood does not have off or pungentsmells.  Ensured dry foods are not stale or musty in aroma.  Checked packaging for damage, such as tears and rips ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Comments: 2. Participant selected, prepared, and safely used required equipment: 1 2 3 4 5 6 7 8 S S S S S S S S 2.1 Selected type and size of equipment suitable to requirements: ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 21  Accessed standard recipe and food preparation list to determine equipment requirements as per cookery methods and preparation  Identified cookery methods to determine equipmentrequired  Determined portions required to inform size of equipmentrequired  Selected required equipment andchecked cleanliness and serviceability, (see 2.2) 2.2 Safely assembled and ensured cleanliness and serviceability of equipment before use:  Accessed manufacturer instructions to inform safe assembly ofequipment  Accessed and followed workplace policies and procedures when assemblingequipment and checking for cleanliness and serviceability, e.g., WHS, reporting and recording,etc.  Followed safe use of cleaning chemical procedures, including SDSrequirements  Conducted checks of equipment,including: o ensuring that blades are clean and sharpened o ensuring that power cords and plugs are in goodrepair o checking the casing for cracks and chips o checking for splashes, stains orspills o ensuring that plastic bowls or housings are notsplit o ensuring that knives are clean and sharpened ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 22 o checking that servicing is up todate as per manufacturer instructions.  Followed manufacturer instructions to safely assembleequipment 2.3 Used equipment safely and hygienically according to manufacturer instructions:  Maintained a clean work environment (clean and sanitise benchtops, items and utensils using appropriate cleaning sprays and correct coloured cloths, spongesetc)  Adhered to handwashing requirements(using handwashing sink only, using soap to wash between fingers and up to forearms for at least one min, rinsing with running water from tap, drying with single use towel then disposingetc)  Accessed and read manufacturer’s instructions to inform: o Safe use of equipment includingpre- use checks o Problem solving o Cleaning of equipment o PPE requirements (apron, food handling gloves, hair net/hat, as per instructions and organisationalpolicy andprocedures) o Equipmentlimitations o Storagerequirements ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Comments:

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 23 3. Participant conducted mise en place to portion and prepare ingredients including using each of the following:  Bread and bakery items  dairyproducts  dressingingredients  dry goods  eggs  farinaceousproducts  frozengoods  fruit  herbs andspices  meat  poultry  seafood  vegetables 1 2 3 4 5 6 7 8 S S S S S S S S 3.1 Sorted and assembled ingredients according to food production sequencing:  Accessed standard recipe and ingredients list to create a workflowplan  Identified all job tasks to be completed and allocatedtiming  Sequenced stages of food preparation and production  Sorted ingredients into requiredpreparation and productionsequencing  Assembled ingredients intogroups ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 24  Allocated job tasks to self andothers according to workflow plan 3.2 Weighed and measured ingredients and created portions according to recipe:  Accessed standard recipe to determine weight and portion requirements  Used appropriate equipment andmeasuring devices, e.g., scales, jugs, spoons,etc.  Followed correct procedures for weighingand measuringingredients: o Dry ingredients (like flour and sugar) should be measured using flat-cup measures. Ingredients should belevel o Spoon measures must be measured with the correct sized spoons. A level spoon is essential o Liquid ingredients shouldbe measured in jugs  Followed manufacturer’s instructions when using electronic scales, e.g., no overflow, using features such as“tare”  Used food safety procedures to ensure cross contamination between ingredients did not occur  Created portion size for cooking (see4.2) 3.3 Cleaned and cut salad ingredients using basic culinary cuts according to quality standards:  Used food safety practices for handling and storing food including: (see2.3) o Washing hands correctly o Maintained a clean workenvironment ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 25 o Using equipment to eliminate cross contamination, e.g.,coloured chopping boards, lids, etc.  Followed food safety standards to wash and prepareingredients  Measured all ingredients as per standard recipe  Accessed standard recipe to determine quality reequipments of cut and used a variety of cutting styles as per standard recipe requirements, e.g., slice, chop, shred, dice, julienne, brunoise, jardiniere,etc.  Prepared ingredients using other methods, e.g., peeling, scraping, grating, mincing, grinding, pureeing,etc.  Created portions according to recipe requirements to ensureconsistency  Worked efficiently andcompetitively  Followed workflow plan and sequenced stages of food preparation andproduction  Managed own speed, timing andproductivity  Remained calm and systematic  Multi-tasked 3.4 Minimised waste to maximise profitability of food items prepared:  Weighed and portioned all ingredients from standardrecipes  Reduced the amount of trimmings/off-cuts, e.g., ends of vegetables, fat on meat,etc.  Used food rotation methods such asFIFO  Located and read labels and date codes and stickers on fooditems ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 26  Eliminate cross contamination, e.g., using coloured cutting boards, correct storage of items,etc.  Followed policies and proceduresfor conducting mise en place Comments: 4. Participant prepared two portions each of appetisers and salads using basic methods of cookery, including using each of the following cookery methods at least once:  Baking: Dish  Boiling:Dish  Frying:Dish  Grilling:Dish  Poaching:Dish  Roasting:Dish  steaming:Dish 1 2 3 4 5 6 7 8 S S S S S S S S 4.1 Selected and used relevant cookery methods for salads and appetisers:  Selected the appropriate cookery method as indicated in task instructions  Selected required equipment to commence cookery method, e.g., sous videmachine, pan, deep fryer, etc. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 27  Identified the cooking times and temperatures required  Identified deadlines and timelines, and completed within commercial time constraints anddeadlines  Accessed standard recipe to determine portion requirements and demonstrated portion control procedures (see3.2): o used weighing and measuring to ensure consistency in size/weight/ shape/volume  Checked task instructions and responded to special customer requests and dietary requirements, mayinclude: o adjusting a recipe by changing or omitting aningredient o cooking a dish toorder o creating a dish to meet a customer’s needs (for example, removal of egg products or vegetables or fruits that may cause intolerance or are not able to be eaten due to lifestylechoices) o considering taste, texture, temperature o considering food allergies, e.g., egg products, nuts,etc. o considering food intolerances (for example, using gluten-freeproducts) o considering religious or culturalneeds o considering nutritionalneeds 4.2 Prepared sauces and dressings according to recipe:  Accessed standard recipe and workflow plan to inform preparation of sauces anddressings ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 28  Used appropriate commercial equipment (small and large) in line with manufacturer instructions  Used appropriate cookery methods (4.1) to prepare sauces anddressings  Adjusted taste, texture, temperature,balance, flavour, presentation, etc. throughout (4.3)  Evaluated prepared sauce or dressing is consistent with the organisation’s standard recipe, menu andstyle 4.3 Followed standard recipes and made food quality adjustments within scope of responsibility:  Accessed standard recipe to determine quality standards of salads and appetisers prepared: o meets the customer’s expectations of quality o is prepared to the expected taste, texture, balance, flavour, temperature, consistency and presentation o is consistent with theorganisation’s standard recipe, menu andstyle o meets expected timeliness of delivery, commercialtimeframes  Evaluated appetisers and salads to determine if required quality standards have beenmet  If quality standards have not been met, makes required changes, e.g., added salt, missing ingredient, larger portion,etc.  If quality standard is outside of scope of responsibility, addresses issue with supervisor ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 29 Comments: 5. Participant presented dishes and correctly stored surplus or reusable by-products: 1 2 3 4 5 6 7 8 S S S S S S S S 5.1 Presented prepared food items on appropriate service-ware:  Accessed standard recipe to determine plating requirements ofdishes  Sourced required service-ware and checkfor: o Cleanliness o Safety, e.g., no cracks, chips, breaks in any part/s  Followed procedures for warming or placing of service-ware, e.g., under heat lamps, on ice trays,etc.  Arranged components of dishes on service ware following safe handling procedures, e.g., wearing gloves, using tongs, correct temperature,etc.  Checked standard recipe to ensure dish is arrangedcorrectly  Ensured required quality indicators (from standard recipe) are followed, mayinclude: o appearance and visualappeal o colour o consistency o moisturecontent ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 30 o mouth feel and eatingproperties o platepresentation o portionsize o shape o taste o texture  Conducted final cleaning of plate, e.g., using one-use cleaning tool to wipe edges, freeof drips and spills, etc. 5.2 Added dips, sauces and garnishes according to standard recipes:  Accessed standard recipe to determine garnish, dip and saucerequirements  Selected required garnish, dip or sauce and ensured: o All products are crisp and fresh and not wilted orstale o Even in colour ortexture o Are within the use by date (where applicable, e.g., apple sauce in ajar) o Foods have been stored at the correcttemperature o Stock codes/rotation labels are checked o Ingredients have the rightaroma  Placed garnishes in correct location on plate, as per standard recipe, using safe handling procedures  Placed dips and sauces on plate, or in required service-ware, and checked for cleanliness and safety, e.g., no cracks,chips, breaks in any part/s ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 31  Conducted final cleaning of plate, e.g.,using one-use cleaning tool to wipe edges, free of drips and spills, etc. 5.3 Visually evaluated dish and adjusted presentation:  Assessed menu items are presented according to quality standardsincluding: o on appropriate serving ware (service ware includes platters, dishes, trolleys, bowls, cutlery and serving utensils) o in a way that looks fresh and appealing o consistent with the style and quality standards of theorganisation o with appropriate garnishes, sauces andaccompaniments o served at appropriatetemperature o with no drips andspills o plated for practicality of customer consumption andservice  Ensured accompaniments and garnishes maximise visualappeal: o balance o colour o contrast  Made appropriate adjustments according to inspection conducted, e.g., wiping drips and spills, changing garnish, adding moresauce, etc. 5.4 Stored dishes in appropriate environmental conditions:

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 32  Ensured storage areas followed appropriate food safe environmental conditions,including: o Storage areas are clean, dry and free ofpests o Use of food safecontainers o Placement of products in cool rooms are in organised areas, e.g., no meat products above vegetables, no product containers placed directly on floor,etc. o Food products stored at correct temperatures, e.g., check cool room temperatures, dry storetemperature o Humidity and moisture content of storage areas are low o Lighting is not in excess to spoilfood o All food products packaged in appropriate food safepackaging o Food storage areas are well ventilated 5.5 Cleaned work area, and disposed of or stored surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives:  Accessed SDS documents when using cleaning chemicals to determine safe use, e.g., required PPE, how to use, safety,etc.  Cleaned and sanitised benchtops, items and utensils using appropriate cleaning sprays and correct coloured cloths, spongesetc.  Disposed of waste in required receptacles using safe handlingprocedures ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 33  Stored surplus or reusable products according to safe handling and storageprocedures: o Completed stock codes/rotation labels when storingproducts o Ensured products are stored at the correcttemperature o Ensured all products are placed in correct storage receptacles, e.g., bins, sealed containers,etc. o ensuring that frozen goods remain frozen o ensuring that single use items are stored correctly o ensure that eggs are handled safely and do not pose a salmonellarisk o ensure that vegetables are handled safely and do not pose an e. coli, listeria or salmonellarisk o making sure dishes containing rice and pasta are storedcorrectly o maximising freshness, quality and appearance o minimising risk ofcontamination. o Followed all cost reduction initiatives, e.g., labelling products with dates, FIFO,etc.  Ensured storage areas followed appropriate food safe environmental conditions (5.4), including: o Storage areas are clean, dry and free ofpests o Use of food safecontainers o Placement of products in cool rooms are in organised areas, e.g., nomeat products above vegetables, no

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Student Assessment Tool SITHCCC028 - Prepare appetisers and salads Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 34 product containers placed directly on floor, etc. o Food products stored at correct temperatures, e.g., check coolroom temperatures Comments: Task outcome:  Satisfactory  Notsatisfactory Assessor signature: Assessor name: Date:

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Final results record Student name: Bhanu Priya Assessor name: Date: 24/11/23 Unit name: SITH CCC028 Qualification name: Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback ✓ My performance in this unit has been discussed and explained tome. ✓ I would like to appeal this assessmentdecision. Student signature: Bhanu Priya. Date: 24/11/23  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessmentprocedures. Assessor signature: Date:

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SITHCCC028 - Student Assessment Tool

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