Ass Tool_SITHCCC028 Prepare appetisers and salads

Assessment Summary Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people. You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time. Writing your responses When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked. Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management. Marking of Assessments On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply. Students with Special Needs If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:  Language, literacy and numeracy (LLN)  Assistive technology  Additional materials or tutorials  Assistance in using technology for online delivery components. Reasonable adjustment Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability. Some examples of reasonable adjustments could include: SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 3 of 36

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 appetisers and salads 4.1. Select and use relevant cookery methods for salads and appetisers. 4.2. Prepare sauces and dressings according to recipe. 4.3. Follow standard recipes and make food quality adjustments within scope of responsibility. 5. Present and store appetisers and salads 5.1. Present prepared food items on appropriate service-ware. 5.2. Add dips, sauces and garnishes according to standard recipes. 5.3. Visually evaluate dish and adjust presentation . 5.4. Store dishes in appropriate environmental conditions. 5.5. Clean work area and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 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 to prepare the following appetisers and salads:  appetisers:  antipasto  canapés  tapas  salads, including preparation of dressings as required by recipe:  tossed  compound  farinaceous  warm  fruit  complete mise en place activities and follow standard recipes when preparing above appetisers and salads that use of each of the following ingredients at least once (at least once across preparation of the eight appetisers and salads):  bread and bakery items  dairy products  dressing ingredients  dry goods  eggs  farinaceous products  frozen goods  fruit  herbs and spices  meat  poultry  seafood SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 6 of 36

Schedule Outcomes Assessed Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Instructions for answering written questions:  Student must have to complete a written assessment consisting of a series of questions.  It is expected from students to correctly answer all the questions.  Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.  Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.  Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.  Assessor should not accept answers copied directly from texts without acknowledgement of the text  Trainer/Assessor will provide student further information regarding the location of completing this assessment task. 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 User Guide  comply with the due date for assessment which your assessor will provide  adhere with your BIC’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students . Assessment information Information about how you should complete this assessment can be found in Appendix A of the SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 9 of 36 i

Culinary term Definition Farinaceous A dish is referred to as farinaceous in the culinary world if it contains flour, starches, or meal. Spaghetti, dumplings, porridge, and polenta are some of these foods. Dishes made with farinaceous ingredients are often boiled, steamed, or baked. Vol-au-vent The French pastry dish known as vol-au-vent is prepared from puff pastry and filled with savory ingredients including cheese, chicken, and mushrooms. Typically, a sauce, such as a béchamel or cream sauce, is placed within the pastry. The dish's name, which literally translates as "windblown," alludes to the pastry's airy lightness. Filo pastry A form of quite slender pastry dough used in a range of sweet and savory meals is called filo pastry . The dough is produced by mixing flour, water, salt, and oil, then spreading it into thin layers. The sheets are then loaded with a variety of fillings and covered with butter or oil before being cooked in an oven. Croutons To decorate salads and soups or to give structure and crisp, little bits of roasted or crispy bread are known as croutons. Either variety of loaf may be used to make them, notably rye, Italian, French, and sourdough. They are usually peppered with herbal ingredients, seasonings, and other condiments to improve the aroma of the meals they are offered with. Anchovy Small, salty fish known as anchovies are commonly used in Italian culinary, as an element or a garnish. Anchovies are often salted, tinned, or preserved and can be added to enhance sauces, pastas, salads, and pizza. Another typical tapas or appetizer is anchovies. Parmigiano- Reggiano Italian cheese known as Parmigiana - Reggiano is most frequently used in dishes like lasagna and aubergine parmesan. It has a salty, nutty taste and is firm and salty. Typically, it is grated over food or used in a creamy sauce. The cheese can only be manufactured in specific regions of Italy since it is prepared with undercooked cow's milk and has Protected Designation of Origin status. Rocket Arugula, often known as rocket, is a green leafy vegetable that can be consumed. It is a member of the Brassicaceae family, which also includes broccoli, kale, and cabbage. Salads, sandwiches, and pasta dishes typically contain the mildly peppery leaves. They may also be made into soups and stir-fries. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 12 of 36

Salad/Appetiser Description Historical and cultural origins Potential modern changes to dish American salad cobb salad is made with a vinaigrette dressing, diced greens, tomatoes, bacon, hard-boiled eggs, chicken, avocado, and blue cheese. owner of the Hollywood Brown Derby restaurant in Los Angeles, California, invented the meal for the first time. Cobb devised the salad for himself as a late night snack, and it quickly rose to the top of the menu. traditional cobb salad meal is still popular today, some chefs have made modern changes, such as substituting goat or feta cheese for blue cheese and turkey for bacon. Other items used by certain cooks include roasted maize, roasted bell peppers, and olives. Vol-au-vent A vol-au-vent is a French pastry dish made up of a little hollowedout puff pastry shell filled with either savory or sweet filling. It is commonly served as an appetizer or as a main dish. The vol-au-vent was invented in France in the nineteenth century and quickly spread to the rest of Europe. It draws its name from French words that mean "flying in the wind," referring to its light, flaky texture. The vol-au-vent has enjoyed a return in popularity in recent years. Vegetables, shellfish, and cheese can all be used to fill the dish. Furthermore, several chefs have experimented with novel fillings like as truffles, foie gras, and caviar. Puff pastry can also be flavoured and colored using food coloring, allowing for more creative variants on the traditional dish. Arancini balls Arancini are a traditional Sicilian food, made from a mixture of rice, peas, cheese, and sometimes other ingredients. They are formed into balls and then deep-fried until golden brown. The name arancini comes from the Italian word arancia, meaning “orange”, because of the golden-brown color they turn when fried. The origins of arancini date back to the 10th century, The original ingredients and methods of preparation remain unchanged, although modern chefs have experimented with the meal by incorporating new components. Some SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 15 of 36

3. Buffet-style salads: These are salads that are served in large bowls and are meant to be served self-serve. 9. When and how are appetisers served? Explain their purpose. Ans- Usually, appetizers come first during a meal prior the main entrée. They are meant to whet appetites and serve as a modest snack to hold visitors over until the main course is served. The serving of appetizers can take the form of a small meal, a stand-alone snack, or even a portion of a bigger meal. Typically, appetizers are tiny and might be hot or cold, savory or sweet. Cold cuts, cheese and crackers, soup, shrimp cocktails, salads, and spring rolls are a few examples of appetizers. 10. List five different taste and tex tures that can be found in salads and appetisers. Taste Sweet - from fruits like strawberries and grapes Savory - from ingredients like feta cheese and olives Tart - from ingredients like cranberries and lemons Spicy - from ingredients like jalapeños and hot sauce Nutty - from ingredients like almonds and walnuts Texture Crunchy: croutons, nuts, seeds, crispy vegetables Smooth: creamy dressings, avocados Chewy: dried fruits, nuts, olives Soft: leafy greens, cooked vegetables Juicy: tomatoes, cucumbers, citrus fruits 11. Describe the following cookery methods commonly used when preparing appetisers and salads. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 18 of 36

2. Prepping Breads and Crackers: Slicing and slicing breads and crackers into appropriate sizes for appetizers and arranging them on a platter 15. Briefly describe how to ensure that you achieve consistency and presentation when plating salads and appetisers. Ans- to achieve consistency and presentation when plating salads and appetisers we can use following method to ensure. 1. Set up the appropriate ingredients and plates at a regular plating station. 2. Establish the ingredients required for each meal as well as the sequence in which the dishes should be plated. 3. Maintain a standard plating procedure while paying attention to where each ingredient is placed. 4. Pay consideration to appearance, texture, and portion quantity when plating each meal in compliance with the specified guidelines. 5. A balanced and appealing appearance is important, so give heed to the dish's overall composition. 6. For each dish, repeat the plating procedure to ensure uniformity. 16. Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness. Ans- To keep the dressings shelf life optimized we can use following methods: 1. Salad dressings should be preserved in a cold, dark location that's out of direct sunlight, such a pantry or cabinet. 2. It should be kept in closed jars or containers since exposure to air can accelerate the deterioration of the dressing. 3. After each usage, check that the lids are firmly closed. 4. Avoid putting salad dressings near heaters like stoves and radiators. 5. Salad dressings should be kept in the fridge, especially if they include dairy or egg in them 6. Discard any salad dressings that have passed their expiry date after checking the container. 7. To determine when to discard the dressing, mark the bottles with the date it was first opened. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 21 of 36

17. Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness. Ans- Dressings and toppings should be stored separately if they are salad dressings or toppings that are best added right before serving. The texture and quality of the ingredients are preserved as a result. To avoid sogginess or wilting, only add dressings or toppings when ready to serve. Controlled temperature: Keep salads that have been prepared in a refrigerator or cooler that has been set at the right temperature. For bacterial growth to be inhibited and freshness to be maintained, most salads should be kept at or below 40°F (4°C). Make sure the refrigerator is calibrated correctly and is kept under regular observation to maintain the desired temperature. Use airtight containers or food-grade bags to store salads. This contributes to moisture retention, crispness preservation, and cross-contamination prevention. Before putting the salads in the containers, make sure they are dry and clean to prevent any potential spoilage. Labelling and dating: Clearly write the contents and the date of preparation on each container. This procedure makes it simple to identify the salads and keeps track of how long they will last. To ensure that no salads are consumed after their recommended storage time, implement a rotation system that uses the oldest salads first, adhering to the "first in, first out" (FIFO) maxim. 18. Identify for how long salads should be stored in the refrigerator/cool room. Ans- Salads shouldn't be kept in the fridge or cool area for longer than three to four days. 19. List at least three food safety i ssues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk. Risk Strategy for reducing risk Cross-Contamination This is the spread of bacteria or other organisms from one food source to another. To reduce the possibility of cross contamination, use distinct cutting boards, knives, and containers for raw and cooked SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 22 of 36

Risk Strategy for reducing risk foods. Always cleanse your hands and work surfaces after handling raw materials Temperature Control Improperly kept food is very susceptible to degradation and the spread of foodborne illnesses. To reduce risk, ensure that all ingredients are stored at the right temperature and keep a constant check on the freezer and refrigerator temperatures. You prevent bacteria from growing, make sure to prepare and serve food at the right temperature. Food Allergies Some foods, such as dairy, shellfish, eggs, and peanuts, can cause severe allergic responses in people. Label all components in your salads and appetizers clearly to lower the possibility of an allergic response, and be sure to let visitors know about any potential allergies. Use distinct cutlery and container for every food type to reduce the chance of cross contamination. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 23 of 36

Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 24 of 36

Question 19 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 25 of 36

Assessment Task 2 Assessment Task Practical Task/Student Logbook Schedule Outcomes Assessed Performance Criteria 1.1,1.2,1.3,1.4,2.1,2.2,2.3,3.1,3.2,3.3,3.4,4.1,4.2,4.3, 5.1,5.2,5.3,5.4,5.5 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Information for students Tasks required for this unit This unit of competency requires that you:  follow standard recipes to prepare the following appetisers and salads: o appetisers:  antipasto  canapés  tapas o salads, including preparation of dressings as required by recipe:  tossed  compound  farinaceous  warm  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 across preparation of the eight appetisers and salads: o bread and bakery items o dairy products o dressing ingredients o dry goods o eggs o farinaceous products o frozen goods o fruit o herbs and spices o meat o poultry o seafood o vegetables.  use each of the following cookery methods when preparing the above appetisers and salads (at SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 26 of 36

least once across preparation of the eight appetisers and salads): o baking o boiling o frying o grilling o poaching o roasting o steaming.  use food safety practices for handling and storing food.  prepare, plate and present two portions of each of the above appetisers and salads: o within commercial time constraints and deadlines o following portion control procedures o responding to at least one special customer request. Instructions for how you will complete these requirements are included below. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 27 of 36

Activities Complete the following activities. 1. Carefully read the following information. 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 you with 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 preparation lists  confirming food production requirements  calculating ingredient amounts  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  following procedures for portion control  producing the required quantities  checking perishable supplies for spoilage  checking perishable supplies for contamination  selecting the type and size of equipment required  ensuring that food preparation equipment safely assembled, clean and ready for use  using equipment safely and hygienically  using equipment according to the manufacturer’s instructions  sorting and assembling ingredients according to food production sequencing  weighing and measuring ingredients accurately  creating portions according to recipes  cleaning and cutting ingredients according to culinary standards  preparing sauces and dressings  minimising waste to maximise profitability SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 28 of 36

 following standard recipes accurately  selecting and adding accompaniments which are suited to each dish  making adjustments to dishes to ensure quality  presenting dishes attractively  using appropriate service-ware  adding dips, sauces and garnishes according to standard recipes and regional variations  evaluating dishes and adjusting presentation  storing dishes in appropriate environmental conditions  following organisational policies and procedures  maintaining a clean work area  disposing of or storing surplus products  working safely, hygienically, sustainably and efficiently  working within commercial time constraints and deadlines  responding to special customer requests and dietary requirements. 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 for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:  complete a planning document  complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment  ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. 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 logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 29 of 36

 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 production requirements. To ensure that you have everything that you require 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 production requirements o calculate the number of portions and the amount of each ingredient that you require o select the relevant cookery method o determine the cooking times and temperatures o select the accompaniments which you will add to the dish o select the ingredients from stores o check all perishable supplies for spoilage or contamination o identify the food preparation equipment that you require o ensure that the appropriate food preparation equipment is ready for use 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. Now it’s time to put all of that planning and organising to work. Prepare the appetisers and salads as per the standard recipes and food preparation lists. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 30 of 36

o organisational standards are met o waste is minimised to maximise the profitability of dishes  you assemble and use equipment safely and hygienically  you sort and assemble ingredients logically and efficiently  food items match the recipes and menu descriptions  the required quantities of food are produced  you adjust the taste, texture and appearance of food products according to any deficiencies identified  you evaluate the quality of finished appetisers and salads and make adjustments to ensure a quality product  you present appetisers and salads attractively on appropriate service-ware  you prepare sauces and dressings  you add dips, sauces and garnishes  you work within commercial time constraints and deadlines  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements  you maintain a clean and tidy work area  you dispose of or store surplus products effectively  you work sustainably. Complete a Reflective journal for each time you prepare dishes as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you prepare dishes as part of your assessment for this unit.  Service Planning  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. Answer- Activity 1: Read the Information I have carefully read the information provided in the document. I understand that successful completion of this unit requires demonstrating a wide range of cooking skills and knowledge. I have access to a Student Logbook that contains essential documents SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 31 of 36

for evidence collection, including planning documents, a reflective journal, and a supervisor declaration section. During my practical assessments, I will be assessed on various skills and knowledge areas, as outlined in the document. I will ensure that I complete the required documents and seek assistance from my supervisor or assessor if I have any questions or encounter difficulties. Activity 2: Determine Production Requirements To determine production requirements for a standard recipe, I will follow these steps: 1. Interpret the Standard Recipe:  Carefully read and understand the standard recipe I will be working with. 2. Confirm Food Production Requirements:  Verify the quantity and type of food items required for the recipe. 3. Calculate Portions and Ingredients:  Calculate the number of portions needed and the quantity of each ingredient based on the recipe and portion size. 4. Select Cookery Method:  Determine the appropriate cooking method specified in the recipe. 5. Determine Cooking Times and Temperatures:  Identify the required cooking times and temperatures for each component of the dish. 6. Select Accompaniments:  Choose suitable accompaniments that complement the dish as indicated in the recipe. 7. Select Ingredients from Stores:  Ensure that I select ingredients from the kitchen's stores based on quality, freshness, and stock rotation guidelines. 8. Check for Spoilage or Contamination:  Inspect perishable supplies for any signs of spoilage or contamination. 9. Identify Food Preparation Equipment:  List the equipment needed for food preparation. 10. Ensure Equipment Readiness:  Make sure that the necessary food preparation equipment is clean, assembled, and ready for use. 11. Consider Customer Requirements:  Take into account any special customer requests or dietary needs as needed. I will use the provided Service Planning Template to document my production requirements. Activity 3: Prepare Appetisers and Salads I will now apply my planning and organizing skills to prepare appetisers and salads following these guidelines: 1. Ensure Safe and Hygienic Food Preparation:  Adhere to food safety and hygiene protocols throughout the preparation process. 2. Portion Control:  Ensure that portions are consistent and meet portion control guidelines. 3. Manage Speed, Timing, and Sequencing:  Organize my tasks efficiently to ensure timely preparation. 4. Quality and Consistency:  Maintain the quality and consistency of food items according to organizational standards. 5. Minimize Waste:  Take steps to minimize waste and maximize the profitability of dishes. 6. Equipment and Ingredient Handling:  Handle equipment and ingredients safely and hygienically. 7. Adjustments:  Make necessary adjustments to taste, texture, and appearance as needed. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 32 of 36

8. Presentation:  Present appetisers and salads attractively on suitable service-ware. 9. Sauces and Dressings:  Prepare sauces and dressings according to the recipe. 10. Special Requests and Dietary Requirements:  Accommodate any special customer requests or dietary requirements. 11. Clean Work Area:  Maintain a clean and organized work area throughout the process. 12. Store Food:  Safely store food in appropriate environmental conditions. 13. Sustainability:  Follow sustainable practices in food preparation. I will also ensure that I complete a Reflective Journal for each preparation session, which includes my thoughts on the cooking process and any adjustments I made to improve the quality of the dishes. I will request my supervisor/assessor to complete the declaration. Activity 4: Submit Documents to Your Assessor To finalize my Student Logbook, I will make sure that all documents are clear and complete. For each dish prepared as part of this assessment unit, my logbook will include:  Service Planning: Documenting production requirements.  Reflective Journal: Capturing my reflections on the cooking process and any improvements made. Once my Student Logbook is complete, I will submit it to my assessor for evaluation. Throughout this process, I will stay in touch with my assessor, ask questions when needed, and seek assistance if I encounter challenges. Clear and organized evidence forms an integral part of this assessment. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 33 of 36

Assessment Task 2: Practical Task/Student Logbook_ Checklist Student’s name: Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Service Planning document for each salad and appetiser, completed mise en place, used all required ingredients and cooking methods listed in the performance evidence. The student has satisfactorily completed a Reflective journal for each type of salad and appetiser:  appetisers: o antipasto o canapés o tapas  salads, including preparation of dressings as required by recipe: o tossed o compound o farinaceous o warm o fruit. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the Assessor Logbook. SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 34 of 36

The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 35 of 36

Student Feedback Form Unit SITHCCC028 Prepare appetisers and salads Student Name: Date Assessor Name: Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential. Strongly Agree Agree Average Disagree Strongly Disagree I received information about the assessment requirements prior to undertaking the tasks 5 4 3 2 1 The assessment instructions were clear and easy to understand 5 4 3 2 1 I understood the purpose of the assessment 5 4 3 2 1 The assessment meets your expectation 5 4 3 2 1 My Assessor was organised and well prepared 5 4 3 2 1 The assessment was Fair, Valid, Flexible and Reliable 5 4 3 2 1 My Assessor's conduct was professional 5 4 3 2 1 The assessment was an accurate reflection of the unit requirements 5 4 3 2 1 I was comfortable with the outcome of the assessment 5 4 3 2 1 I received feedback about assessments I completed 5 4 3 2 1 The pace of this unit was: Too Slow Great Pace Too Fast Comments: SITHCCC028 – Prepare appetisers and salads Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 36 of 36