SITHASC024 Student Pack V10.0_012023

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Student signature: ________________________________ Date: ____/_____/______________ 5. Assessment Plan The student must be assessed as satisfactory in each of the following assessment methods in order to demonstrate competence in a variety of ways. Evidence number/ Task number Assessment method/ Type of evidence/ Task name Sufficient evidence recorded/Outcome Assessment task 1 Knowledge Test (KT) S / NS (First Attempt) S / NS (Second Attempt) Assessment task 2 Skills Test (ST) S / NS (First Attempt) S / NS (Second Attempt) Outcome C ☐ NYC ☐ Date assessed: Trainer signature: 6. Completion of the Assessment Plan Your trainer is required to fill out the Assessment Plan Outcome records above, when: • You have completed and submitted all the requirements for the assessment tasks for this cluster or unit of competency. • Your work has been reviewed and assessed by your trainer/assessor. • You have been assessed as either satisfactory or unsatisfactory for each assessment task within the unit of competency. • You have been provided with relevant and detailed feedback. Every assessment has a “Feedback to Student” section used to record the following information. Your trainer/assessor must also ensure that all sections are filled in appropriately, such as: • Result of Assessment (satisfactory or unsatisfactory) • Student name, signature and date • Assessor name, signature and date • Relevant and detailed feedback 7. Unit Requirements You, the student, must read and understand all of the information in the Unit Requirements before completing the Student Pack. If you have any questions regarding the information, see your trainer/assessor for further information and clarification. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 3 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au ☐ a classroom ☐ learning management system (i.e. Moodle), ☐ workplace, ☐ or an independent learning environment.  Your trainer/assessor will provide you with further information regarding the location for completing this assessment task. Instructions for answering the written questions:  Complete a written assessment consisting of a series of questions.  You will be required to answer all the questions correctly.  Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse them for a few seconds; this will help you to identify what information is needed in the answer.  Your answers must demonstrate an understanding and application of the relevant concepts and critical thinking.  Be concise, to the point and write answers within the word-limit given to each question. Do not provide irrelevant information. Remember, quantity is not quality.  You must write your responses in your own words.  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.  When you quote, paraphrase, summarise or copy information from other sources to write your answers or research your work, always acknowledge the source. Purpose of the assessment This assessment task is designed to evaluate your following skills and abilities:  Knowledge of culinary terms and trade names for ingredients commonly used in the production of salads: o herbs and spices o fruit o vegetables  Knowledge of required changes to salads to reflect cultural and regional considerations and variations.  Knowledge of contents of date codes and rotation labels for stock.  Knowledge of characteristics of salad ingredients and finished dishes: o appearance and presentation o combinations of spices o quality indicators o service style o strength of flavours o taste o texture  Knowledge of characteristics of accompaniments commonly used in Asian salads: o chutney BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 6 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Q2: Answer the following questions related to the required changes to salads to reflect cultural and regional considerations and variations. 2.1: Describe two cultural considerations and two regional variations that may influence the preparation and presentation of Asian salads. Answer using 80-120 words. 2.2 How can you modify a traditional Thai green papaya salad (Som Tum) to cater to the preferences of a different Asian region? Provide an example. Answer using 40-80 words. 2.3: Explain the importance of understanding regional and cultural variations when preparing Asian salads in a hospitality and catering setting. Provide two reasons. Explain each using 20-40 words. 2.4: Give an example of a popular Asian salad and explain how you can make adjustments to the ingredients or preparation methods to cater to a specific cultural or regional preference. Answer using 30-60 words. Satisfactory response Yes ☐ No ☐ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 9 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Q4: Answer the following questions related to the characteristics of salad ingredients and finished dishes:  appearance and presentation  combinations of spices  quality indicators  service style  strength of flavours  taste  texture 4.1: What are the key quality indicators to consider when selecting salad ingredients for Asian dishes? List at least 3 and explain each using 10-20 words. 4.2: How do the combinations of spices used in Asian salads influence the overall taste and flavor profile of the dish? Answer using 20-50 words. 4.3: What are some factors to consider when determining the appropriate service style for Asian salads? List at least 3 factors. 4.4: How does texture contribute to the overall appeal and satisfaction of an Asian salad? Answer using 20-40 words. 4.5: What are some common elements to consider when creating an attractive and visually appealing presentation for an Asian salad? List at least 4 elements. 4.6: How does the strength of flavors in an Asian salad affect the overall Satisfactory response Yes ☐ No ☐ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 12 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Q5: Answer the following questions related to the characteristics of accompaniments commonly used in Asian salads:  chutney  nuts  pickles  rice  sauces  vegetables 5.1: What are some popular types of chutneys used as accompaniments in Asian salads, and how do they enhance the dish's flavor? Answer using 10-30 words. 5.2: How can nuts be used as an accompaniment in Asian salads, and what benefits do they provide? Answer using 20-50 words. 5.3: What are some examples of pickles that can be used as accompaniments in Asian salads, and how do they contribute to the dish? Answer using 20-50 words. 5.4: How can rice be incorporated into Asian salads as an accompaniment, and what types of rice are commonly used? Answer using 30-60 words. 5.5: What are some common sauces used in Asian salads, and how do they contribute to the overall flavor of the dish? Answer using 20-50 words. 5.6: How can vegetables be used as accompaniments in Asian salads, and what are some popular choices for these dishes? Answer using 20- 50 words. 5.7: What are some considerations to make when selecting accompaniments for an Asian salad? Answer using 10-30 words. 5.8: How do accompaniments like nuts and pickles contribute to the overall texture of an Asian salad? Answer using 10-30 words. 5.9: Why is it essential to choose accompaniments that complement the main ingredients in an Asian salad? Answer using 10-30 words. 5.10: How do the accompaniments in an Asian salad contribute to the dish's visual appeal? Answer using 10-30 words. Satisfactory response Yes ☐ No ☐ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 15 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 6.4: How can cutting techniques influence the overall eating experience and presentation of an Asian salad? Answer using 20-50 words. 6.5: Why is it essential to consider the marinating time when preparing ingredients for an Asian salad? Answer using 20-50 words. 6.6: What are some tips for effectively incorporating cooked ingredients into an Asian salad without compromising the dish's freshness and overall balance? List at least 2 tips. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 18 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Q8: Answer the following questions related to the safe operational practices using essential functions and features of equipment used to produce Asian salads. 8.1: What safety precautions should be taken when using knives and other cutting equipment for preparing Asian salads? Answer using 20-40 words. 8.2: How can proper maintenance and cleaning of equipment used in preparing Asian salads contribute to safe operational practices? Answer using 20-50 words. 8.3: What steps can be taken to minimize cross-contamination when preparing Asian salads using shared equipment? Answer using 20-50 words. 8.4: What are some ergonomic considerations when using equipment for preparing Asian salads to ensure the safety and comfort of the cooks? Answer using 20-50 words. Satisfactory response Yes ☐ No ☐ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 21 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 22 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Results Sheet Outcome First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback: Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback: Student Declaration  I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and/or links to my sources.  I have kept a copy of all relevant notes and reference material that I used as part of my submission.  I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that the work I submit may be subject to verification to establish that it is my own.  I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 23 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au undertake gap training and or have my submission re-assessed.  All appeal options have been explained to me. Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold: ☐ Vocational competencies at least to the level being delivered ☐ Current relevant industry skills ☐ Current knowledge and skills in VET, and undertake ☐ Ongoing professional development in VET I declare that I have conducted an assessment of this student’s submission. The assessment tasks were deemed current, sufficient, valid and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the student. Trainer/Assessor Signature Date Office Use Only The outcome of this assessment has been entered into the Student Management System on _________________ (insert date) by (insert Name) __________________________________ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 24 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Pre-Assessment Checklist: Task 2 - Skills Test The purpose of this checklist The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Section 1: Information for Students ☐ Make sure you have completed the necessary prior learning before attempting this assessment. ☐ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. ☐ Make sure you understand what evidence is required to be collected and how. ☐ Make sure you know your rights and the Complaints and Appeal process. ☐ Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your trainer/assessor). ☐ Make sure that you have access to a computer and the internet (if you prefer to type the answers). ☐ Make sure that you have all the required resources needed to complete this Assessment Task (AT). ☐ The due date of this assessment task is in accordance with your timetable. ☐ In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work. ☐ The request for an extension to submit your assessment work must be made before the due date. Section 2: Reasonable adjustments I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox. ☐ I do require reasonable adjustment ☐ I do not require reasonable adjustment Declaration (Student to complete) ☐ I confirm that the purpose and procedures of this assessment task has been clearly explained to me. ☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☐ I confirm that t he criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☐ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☐ I confirm that I am ready for assessment. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 25 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Student Name: ______________________________________ Student Signature: ___________________________________ Assessment method-based instructions and guidelines: Skills Test Assessment type  Skills Test - Prepare Asian salads Instructions provided to the student: Assessment task description:  This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency.  This assessment task is a Skills Test.  You are required to prepare Asian salads in this assessment task.  The trainer will assess the performance of student as per the performance criteria and checklist provided.  You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when your results are available.  You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task. Applicable conditions:  This skill test is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook or other learner materials during the test).  You will be assessed independently on this assessment task.  No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.  As you complete this assessment task, you are predominately demonstrating your skills, techniques and knowledge to your trainer/assessor.  Your trainer/assessor may ask you relevant questions during this assessment task Resubmissions and reattempts:  Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.  The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments.  For more information, please refer to the Training Organisation’s Student Handbook. Location:  This assessment task may be completed in: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 26 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au ☐ a classroom ☐ learning management system (i.e. Moodle), ☐ workplace, ☐ or an independent learning environment.  Your Trainer/Assessor will provide you with further information regarding the location for completing this assessment task. Purpose of the assessment This assessment task is designed to evaluate your following skills and abilities:  Skill to follow standard recipes to prepare at least six different salads from at least three of the following Asian cuisines (across the preparation of the six salads): o Indian o Indonesian o Japanese o Korean o Malay and Nonya o Thai o Vietnamese  Skill to prepare, plate and present above six salads: o within commercial time constraints o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing salads o responding to at least one special customer request. Task instructions  This is an individual assessment.  To ensure your responses are satisfactory you should consult a range of learning resources and other information such as handouts, textbooks, learner resources etc.  Further instructions to be included based on the task.  Your writing must be concise, to the point, not provide irrelevant information and according to the word limit given.  You must write your responses in your own words.  You will be required to complete all parts of this assessment task. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 27 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Task 2 - Skills Test Skills Test: Introduction: In this assessment, you will demonstrate your skills in preparing and presenting salads from different Asian cuisines. You will be assessed based on your ability to follow standard recipes, reflect the required quantities to be produced, and follow procedures for portion control and food safety practices when handling and storing salads. You will also need to respond to at least one special customer request. Task Requirements: You are required to prepare at least six different salads from at least three of the following Asian cuisines: Indian, Indonesian, Japanese, Korean, Malay and Nonya, Thai, and Vietnamese. You must follow standard recipes, reflecting the required quantities to be produced, within commercial time constraints, and following procedures for portion control and food safety practices when handling and storing salads. You will also need to respond to at least one special customer request. Assessment Criteria: You will be assessed on the following criteria:  Ability to select ingredients according to recipe, quality, freshness, and stock rotation requirements.  Ability to select, prepare, and use equipment suitable for preparing salads.  Ability to portion and prepare ingredients according to recipe requirements and cooking style.  Ability to prepare salads, sauces, and dressings following standard recipes and making food quality adjustments.  Ability to present salads on appropriate service-ware and adjust the presentation as required.  Ability to store salads appropriately to ensure food safety, quality, and shelf life.  Ability to clean the work area and dispose of or store surplus and reusable by-products according to organizational procedures, environmental considerations, and cost-reduction initiatives.  Ability to respond to at least one special customer request. Assessment Activities: To assess each of the above criteria, you will be required to perform the following activities: Select ingredients. 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 28 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 1.4. Check perishable supplies for spoilage or contamination prior to preparation. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 29 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Scenario 1: Confirm Food Production Requirements from Standard Recipes You are working in a restaurant kitchen and the head chef has given you a recipe for a Thai green papaya salad. Confirm the food production requirements from the standard recipe, including the quantities of each ingredient required. Scenario 2: Identify and Select Salad Ingredients from Stores You are tasked with preparing a Japanese wakame salad. Identify and select the required ingredients from the stores, making sure to check for quality, freshness, and stock rotation. Scenario 3: Check Perishable Supplies for Spoilage or Contamination You are preparing a Malay and Nonya kerabu salad. Check the perishable supplies for spoilage or contamination before starting the preparation process. Select, prepare and use equipment. 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. Scenario 1: Select Type and Size of Equipment Suitable to Requirements You are preparing an Indonesian gado-gado salad. Select the type and size of equipment suitable to the requirements of the recipe, such as the type of knife needed for the preparation. Scenario 2: Safely Assemble and Ensure Cleanliness of Equipment Before Use You are preparing a Korean bibimbap salad. Safely assemble and ensure the cleanliness of the equipment before use, such as the salad spinner to dry the greens. Scenario 3: Use Equipment Safely and Hygienically According to Manufacturer Instructions You are preparing an Indian raita salad. Use the equipment safely and hygienically according to the manufacturer instructions, such as using the food processor to chop the vegetables. Portion and prepare ingredients. 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Measure, weigh and portion ingredients according to recipe requirements. 3.3. Prepare, cut and portion ingredients according to recipe and cooking style. 3.4. Minimise waste to maximise profitability of food items prepared. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 30 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Portion and Prepare Ingredients Scenario 1: Sort and Assemble Ingredients According to Food Production Sequencing You are preparing a Vietnamese goi cuon salad. Sort and assemble the ingredients according to the food production sequencing, such as boiling the shrimp and rice noodles before adding them to the salad. Scenario 2: Measure, Weigh and Portion Ingredients According to Recipe Requirements You are preparing a Thai larb gai salad. Measure, weigh and portion the ingredients according to recipe requirements, such as the amount of ground chicken and herbs needed. Scenario 3: Prepare, Cut and Portion Ingredients According to Recipe and Cooking Style You are preparing an Indonesian gado-gado salad. Prepare, cut and portion the ingredients according to the recipe and cooking style, such as julienning the vegetables and cutting the tofu into cubes. Prepare salads, sauces and dressings. 4.1. Prepare and combine salad ingredients according to recipe. 4.2. Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required. 4.3. Prepare accompaniments for salads as required. 4.4. Follow standard recipes and make food quality adjustments within scope of responsibility. Prepare Salads, Sauces and Dressings Scenario 1: Prepare and Combine Salad Ingredients According to Recipe You are preparing a Malay and Nonya kerabu salad. Prepare and combine the salad ingredients according to the recipe, such as blanching the bean sprouts and mixing them with the other vegetables. Scenario 2: Prepare Marinades, Flavorings and Sauce Mixtures and Store at Correct Temperature Until Required You are preparing a Japanese hijiki salad. Prepare the marinade and sauce mixture and store it at the correct temperature until required, such as mixing the soy sauce, mirin and sesame oil together. Scenario 3: Prepare Accompaniments for Salads as Required You are preparing a Korean naengmyeon salad. Prepare the accompaniments for the salad as required, such as boiling the egg and slicing it thinly. Present and store salads. 5.1. Present salads on appropriate service-ware. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 31 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 5.2. Add accompaniments, garnishes and sauces as required. 5.3. Visually evaluate dish and adjust presentation. 5.4. Ensure food safety, quality and shelf life by storing food 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. Present and Store Salads Scenario 1: Present Salads on Appropriate Service-ware You are preparing a Thai som tam salad. Present the salad on appropriate service-ware, such as a shallow dish or a banana leaf. Scenario 2: Add Accompaniments, Garnishes and Sauces as Required You are preparing a Vietnamese bun cha gio salad. Add the accompaniments, garnishes, and sauces as required, such as adding the fried spring rolls and the nuoc cham dipping sauce to the side of the salad. Scenario 3: Visually Evaluate Dish and Adjust Presentation You are preparing a Thai yam talay salad. Visually evaluate the dish and adjust the presentation, such as arranging the seafood and vegetables in an appealing manner. Scenario 4: Ensure Food Safety, Quality and Shelf Life by Storing Food in Appropriate Environmental Conditions You are preparing an Indonesian gado-gado salad. Ensure food safety, quality and shelf life by storing the prepared salad in appropriate environmental conditions, such as placing it in a refrigerated container until it is ready to be served. Scenario 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 You have finished preparing all the required salads. Clean the work area and dispose of or store surplus and re-usable by-products according to organizational procedures, environmental considerations and cost-reduction initiatives, such as recycling vegetable scraps or composting them. Special Customer Request: On the day of assessment, a customer requests a gluten-free version of the Japanese wakame salad. Prepare a gluten-free version of the salad, making any necessary substitutions or adjustments to the recipe to accommodate the customer's request. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 32 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Activity 1: Demonstrating Skills in Preparing and Presenting Salads from Different Asian Cuisines (First three) In this assessment activity, you will be demonstrating your skills in preparing and presenting salads from different Asian cuisines. You will be assessed based on your ability to follow standard recipes, reflect the required quantities to be produced, and follow procedures for portion control and food safety practices when handling and storing salads. You will also need to respond to at least one special customer request. Task Requirements: You are required to prepare at least six different salads from at least three of the following Asian cuisines: Indian, Indonesian, Japanese, Korean, Malay and Nonya, Thai, and Vietnamese. You must follow standard recipes, reflecting the required quantities to be produced, within commercial time constraints, and following procedures for portion control and food safety practices when handling and storing salads. You will also need to respond to at least one special customer request. Assessment Criteria: You will be assessed on the following criteria:  Ability to select ingredients according to recipe, quality, freshness, and stock rotation requirements.  Ability to select, prepare, and use equipment suitable for preparing salads.  Ability to portion and prepare ingredients according to recipe requirements and cooking style.  Ability to prepare salads, sauces, and dressings following standard recipes and making food quality adjustments.  Ability to present salads on appropriate service-ware and adjust the presentation as required.  Ability to store salads appropriately to ensure food safety, quality, and shelf life.  Ability to clean the work area and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.  Ability to respond to at least one special customer request. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 33 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Activities: While your trainer/assessor can share the standard recipes with you, scenarios are provided to assist you in developing your skills. To assess each of the above criteria, you will be required to perform the following activities: Scenario 1: Confirm Food Production Requirements from Standard Recipes Task: You are working in a restaurant kitchen and the head chef has given you a recipe for a Thai green papaya salad. Confirm the food production requirements from the standard recipe, including the quantities of each ingredient required. Instructions: Review the recipe given by the head chef for Thai green papaya salad. Read the recipe carefully to ensure you understand all the ingredients and their quantities required. Check the recipe against the ingredients available in the restaurant's stores. Calculate the required quantities of each ingredient based on the number of portions required. Ensure that all the ingredients required for the salad are available in the required quantities. Inform the head chef if any ingredient is unavailable or in insufficient quantity. Scenario 2: Identify and Select Salad Ingredients from Stores Task: You are tasked with preparing a Japanese wakame salad. Identify and select the required ingredients from the stores, making sure to check for quality, freshness, and stock rotation. Instructions: Review the recipe for Japanese wakame salad to determine the required ingredients. Identify the required ingredients from the stores, ensuring that they are of the required quality and freshness. Check the stock rotation to ensure that the oldest ingredients are used first. Weigh and measure the required ingredients according to the recipe. Ensure that all the ingredients are of the required quantity and quality. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 34 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Scenario 3: Check Perishable Supplies for Spoilage or Contamination Task: You are preparing a Malay and Nonya kerabu salad. Check the perishable supplies for spoilage or contamination before starting the preparation process. Instructions: Check the Perishable Supplies: When beginning the salad preparation process, start by checking all the perishable supplies such as vegetables, fruits, and meats for spoilage or contamination. Check the expiry dates of all the products, and look for any signs of spoilage such as discoloration, mold, or an unpleasant smell. Discard Spoiled or Contaminated Supplies: If any supplies are found to be spoiled or contaminated, immediately discard them in a designated waste bin or container. Do not attempt to use or salvage any items that are deemed unsafe for consumption. Wash Vegetables and Fruits: Before using any vegetables or fruits, wash them thoroughly under running water to remove any dirt, pesticides, or other contaminants. Use a vegetable brush or your hands to scrub the surface of the produce, ensuring that all parts are cleaned. Dry the Vegetables and Fruits: After washing, dry the vegetables and fruits using a clean paper towel or kitchen cloth. Ensure that excess moisture is removed, as this can cause the salad to become soggy. Store the Supplies: Store the washed and dried supplies in appropriate storage containers or refrigeration units to maintain their freshness and quality. Keep the vegetables and fruits separated from any raw meats or seafood to prevent cross-contamination. By following these steps, you can ensure that the perishable supplies used in your salads are safe for consumption and will contribute to a fresh and delicious end product. Your assessment will be evaluated based on each of the following criteria. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 35 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Criteria and Tasks Student Actions 1. Select ingredients 1.1. Confirm food production requirements - Review the recipe given by the head chef for example: Thai green papaya salad. from standard recipes - Read the recipe carefully to ensure understanding of all the ingredients and their required quantities. - Check the recipe against the ingredients available in the restaurant's stores. - Calculate the required quantities of each ingredient based on the number of portions required. - Ensure that all the ingredients required for the salad are available in the required quantities. - Inform the head chef if any ingredient is unavailable or in insufficient quantity. 1.2. Calculate ingredient amounts - Calculate the required quantities of each ingredient based on the number of portions required. according to requirements 1.3. Identify and select salad ingredients - Review the recipe to determine the required ingredients. from stores according to recipe, quality, - Identify the required ingredients from the stores, ensuring that they are of the required quality and freshness. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 36 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au freshness, and stock rotation requirements - Check the stock rotation to ensure that the oldest ingredients are used first. - Weigh and measure the required ingredients according to the recipe. - Ensure that all the ingredients are of the required quantity and quality. 1.4. Check perishable supplies for - Check all perishable supplies for spoilage or contamination, such as discoloration, mold, or an unpleasant smell. spoilage or contamination prior to - Discard any spoiled or contaminated supplies in a designated waste bin or container. preparation - Wash all vegetables and fruits thoroughly under running water to remove dirt, pesticides, or other contaminants. - Dry the washed vegetables and fruits using a clean paper towel or kitchen cloth. - Store the washed and dried supplies in appropriate storage containers or refrigeration units to maintain their freshness. - Keep the vegetables and fruits separated from any raw meats or seafood to prevent cross-contamination. 2. Select, prepare and use equipment - Select the type and size of equipment suitable for the salad preparation task. suitable to requirements - Safely assemble and ensure cleanliness of equipment before use. - Use equipment safely and hygienically according to manufacturer instructions. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 37 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 3. Portion and prepare ingredients - Sort and assemble ingredients according to food production sequencing. - Measure, weigh and portion ingredients according to recipe requirements. - Prepare, cut and portion ingredients according to recipe and cooking style. - Minimize waste to maximize profitability of food items prepared. 4. Prepare salads, sauces and dressings - Prepare and combine salad ingredients according to recipe. - Prepare marinades, flavorings, and sauce mixtures and store them at the correct temperature until required. - Prepare accompaniments for salads as required. - Follow standard recipes and make food quality adjustments within the scope of responsibility. 5. Present and store salads - Present salads on appropriate service-ware. - Add accompaniments, garnishes, and sauces as required. 5.1. Present salads on appropriate service-ware. The student should select appropriate service-ware for each salad based on the type of salad, its presentation, and the restaurant's service standards. The service-ware should be clean, polished, and free of chips or cracks. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 38 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 5.2. Add accompaniments, garnishes, and sauces as required. The student should prepare and add any accompanying items, such as sauces, dressings, or garnishes, according to the recipe and customer preferences. These items should be fresh, flavorful, and visually appealing. 5.3. Visually evaluate the dish and adjust presentation. The student should visually evaluate the salad before presenting it to the customer, making any necessary adjustments to the presentation to ensure it is visually appealing and meets the restaurant's standards. 5.4. Ensure food safety, quality, and shelf life by storing food in appropriate environmental conditions. The student should ensure that the salads are stored in appropriate conditions to maintain their quality, safety, and shelf life. This includes using refrigeration units, maintaining appropriate temperature and humidity levels, and covering and labeling the salads appropriately. 5.5. Clean work area and dispose of or store surplus and reusable by-products according to organizational procedures, environmental considerations, and cost- reduction initiatives. The student should follow appropriate procedures for cleaning the work area, disposing of or storing surplus and reusable by-products, and considering environmental and cost-reduction initiatives to minimize waste and maximize efficiency. This includes using appropriate cleaning materials, separating waste materials, and reusing by- products in appropriate ways. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 39 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au The following checklist will be used by the assessor to review the work that has been provided by the student: Performance Checklist Your task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the student needs to demonstrate competency in the following critical aspects of evidence. Did the student: S N/S Trainer/Assessor to complete (Comment and feedback to students) a) Choose ingredients? ❑ ❑ b) Verify food production needs using standard recipes? ❑ ❑ c) Determine ingredient quantities based on requirements? ❑ ❑ d) Pick salad ingredients from storage according to recipe, quality, freshness, and stock rotation needs? ❑ ❑ e) Inspect perishable items for spoilage or contamination before preparation? ❑ ❑ f) Pick, prepare, and operate equipment? ❑ ❑ g) Opt for equipment type and size that meets requirements? ❑ ❑ h) Assemble equipment safely and confirm its cleanliness prior to use? ❑ ❑ i) Utilise equipment safely and hygienically following manufacturer guidelines? ❑ ❑ j) Portion and ready ingredients? ❑ ❑ k) Organise and arrange ingredients based on food production sequence? ❑ ❑ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 40 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au l) Measure, weigh, and allocate ingredients as per recipe specifications? ❑ ❑ m) Prepare, slice, and portion ingredients in accordance with recipe and cooking style? ❑ ❑ n) Reduce waste to optimise the profitability of prepared food items? ❑ ❑ o) Create salads, sauces, and dressings? ❑ ❑ p) Combine salad ingredients as outlined in the recipe? ❑ ❑ q) Prepare marinades, flavorings, and sauce blends, storing at the appropriate temperature until needed? ❑ ❑ r) Produce salad accompaniments as necessary? ❑ ❑ s) Adhere to standard recipes and make food quality adjustments within the scope of responsibility? ❑ ❑ t) Present and store salads? ❑ ❑ u) Display salads on suitable service-ware? ❑ ❑ v) Add accompaniments, garnishes, and sauces as needed? ❑ ❑ w) Visually assess the dish and modify presentation accordingly? ❑ ❑ x) Maintain food safety, quality, and shelf life by storing food under appropriate environmental conditions? ❑ ❑ y) Maintain food safety, quality, and shelf life by storing food under appropriate environmental conditions? ❑ ❑ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 41 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 42 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Activity 2: Demonstrating Skills in Preparing and Presenting Salads from Different Asian Cuisines (Three remaining) In this assessment activity, you will be demonstrating your skills in preparing and presenting salads from different Asian cuisines. The purpose of this assessment is to evaluate your ability to follow standard recipes, reflect the required quantities to be produced, and follow procedures for portion control and food safety practices when handling and storing salads. You will also need to respond to at least one special customer request. Task Requirements: You are required to prepare at least six different salads from at least three of the following Asian cuisines: Indian, Indonesian, Japanese, Korean, Malay and Nonya, Thai, and Vietnamese. You must follow standard recipes, reflecting the required quantities to be produced, within commercial time constraints, and following procedures for portion control and food safety practices when handling and storing salads. You will also need to respond to at least one special customer request. Assessment Criteria: You will be assessed on the following criteria:  Ability to select ingredients according to recipe, quality, freshness, and stock rotation requirements.  Ability to select, prepare, and use equipment suitable for preparing salads.  Ability to portion and prepare ingredients according to recipe requirements and cooking style.  Ability to prepare salads, sauces, and dressings following standard recipes and making food quality adjustments.  Ability to present salads on appropriate service-ware and adjust the presentation as required.  Ability to store salads appropriately to ensure food safety, quality, and shelf life.  Ability to clean the work area and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.  Ability to respond to at least one special customer request. Assessment Activities: To assess each of the above criteria, you will be required to perform the following activities: Select Ingredients: 1.1. Confirm Food Production Requirements from Standard Recipes. 1.2. Calculate Ingredient Amounts According to Requirements. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 43 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 1.3. Identify and Select Salad Ingredients from Stores According to Recipe, Quality, Freshness and Stock Rotation Requirements. 1.4. Check Perishable Supplies for Spoilage or Contamination Prior to Preparation. Scenario 1: Confirm Food Production Requirements from Standard Recipes: You are working in a restaurant kitchen and the head chef has given you a recipe for a Thai green papaya salad. Confirm the food production requirements from the standard recipe, including the quantities of each ingredient required. Instructions:  Review the recipe given by the head chef for Thai green papaya salad.  Read the recipe carefully to ensure you understand all the ingredients and their quantities required.  Check the recipe against the ingredients available in the restaurant's stores.  Calculate the required quantities of each ingredient based on the number of portions required.  Ensure that all the ingredients required for the salad are available in the required quantities.  Inform the head chef if any ingredient is unavailable or in insufficient quantity. Scenario 2: Identify and Select Salad Ingredients from Stores: You are tasked with preparing a Japanese wakame salad. Identify and select the required ingredients from the stores, making sure to check for quality, freshness, and stock rotation. Instructions:  Review the recipe for Japanese wakame salad to determine the required ingredients.  Identify the required ingredients from the stores, ensuring that they are of the required quality and freshness.  Check the stock rotation to ensure that the oldest ingredients are used first.  Weigh and measure the required ingredients according to the recipe.  Ensure that all the ingredients are of the required quantity and quality. Scenario 3: Check Perishable Supplies for Spoilage or Contamination: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 44 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au You are preparing a Malay and Nonya kerabu salad. Before starting the preparation process, it is important to check the perishable supplies for spoilage or contamination to ensure the safety and quality of the final product. Instructions: Check the Perishable Supplies: Start by checking all the perishable supplies such as vegetables, fruits, and meats for spoilage or contamination. Look for any signs of spoilage such as discoloration, mold, or an unpleasant smell. Check the expiry dates of all the products to ensure that they are still within their safe consumption period. Discard Spoiled or Contaminated Supplies: If any supplies are found to be spoiled or contaminated, immediately discard them in a designated waste bin or container. Do not attempt to use or salvage any items that are deemed unsafe for consumption. Wash Vegetables and Fruits: Before using any vegetables or fruits, wash them thoroughly under running water to remove any dirt, pesticides, or other contaminants. Use a vegetable brush or your hands to scrub the surface of the produce, ensuring that all parts are cleaned. Dry the Vegetables and Fruits: After washing, dry the vegetables and fruits using a clean paper towel or kitchen cloth. Ensure that excess moisture is removed, as this can cause the salad to become soggy. Store the Supplies: Store the washed and dried supplies in appropriate storage containers or refrigeration units to maintain their freshness and quality. Keep the vegetables and fruits separated from any raw meats or seafood to prevent cross-contamination. Make sure to follow proper storage guidelines for each item to prevent spoilage or contamination. By following these steps, you can ensure that the perishable supplies used in your Malay and Nonya kerabu salad are safe for consumption and will contribute to a fresh and delicious end product. Remember to always prioritize food safety practices to protect yourself and your customers from potential health risks. Your assessment will be evaluated based on each of the following criteria. Assessment Criteria Tasks and Student Actions BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 45 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 1. Select Ingredients 1.1. Confirm food production requirements from standard recipes. Read the recipe carefully to ensure all ingredients and their quantities are understood. Check the recipe against the ingredients available in the restaurant's stores. Calculate the required quantities of each ingredient based on the number of portions required. Inform the head chef if any ingredient is unavailable or in insufficient quantity. 1.2. Calculate ingredient amounts according to requirements. Determine the required quantities of each ingredient based on the number of portions required. 1.3. Identify and select salad ingredients from stores according to recipe, quality, freshness, and stock rotation requirements. Identify the required ingredients from the stores, ensuring that they are of the required quality and freshness. Check the stock rotation to ensure that the oldest ingredients are used first. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. Check all perishable supplies such as vegetables, fruits, and meats for spoilage or contamination. Discard any supplies that are spoiled or contaminated. Wash vegetables and fruits thoroughly under running water to remove any dirt, pesticides, or other contaminants. Dry the vegetables and fruits using a clean paper towel or kitchen cloth. Store the washed and dried supplies in appropriate storage containers or refrigeration units. 2. Select, prepare and use equipment. 2.1. Select type and size of equipment suitable to requirements. Choose equipment suitable for preparing the specific salad. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 46 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 2.2. Safely assemble and ensure cleanliness of equipment before use. Assemble equipment safely and ensure cleanliness before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. Use equipment safely and hygienically according to the manufacturer's instructions. 3. Portion and prepare ingredients. 3.1. Sort and assemble ingredients according to food production sequencing. Assemble all necessary ingredients before starting the preparation process. 3.2. Measure, weigh, and portion ingredients according to recipe requirements. Measure, weigh, and portion ingredients according to the recipe. 3.3. Prepare, cut, and portion ingredients according to recipe and cooking style. Prepare, cut, and portion ingredients according to the recipe and cooking style. 3.4. Minimise waste to maximise profitability of food items prepared. Minimize waste by using all necessary ingredients and ensuring that portion sizes are accurate. 4. Prepare salads, sauces and dressings. 4.1. Prepare and combine salad ingredients according to recipe. Combine all necessary ingredients according to the recipe. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 47 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 4.2. Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required. Prepare any necessary marinades, flavourings, or sauce mixtures according to the recipe and store them at the correct temperature until required. 4.3. Prepare accompaniments for salads as required. Prepare any necessary accompaniments for the salad as required. 4.4. Follow standard recipes and make food quality adjustments within scope of responsibility. Follow standard recipes and make food quality adjustments within the scope of responsibility. 5. Present and store salads. 5.1. Present salads on appropriate service-ware. Present salads on the appropriate service-ware. 5.2. Add accompaniments, garnishes, and sauces as required. Add any necessary accompaniments, garnishes, and sauces to the salad as required. Review the recipe to determine which accompaniments, garnishes, and sauces are required for the salad. Prepare the accompaniments, garnishes, and sauces according to the recipe. Store any prepared sauces in the refrigerator until they are needed. Add the accompaniments, garnishes, and sauces to the salad just before serving. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 48 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 5.3. Visually evaluate dish and adjust presentation. Inspect the presentation of the salad to ensure it meets the restaurant's standards. Make any necessary adjustments to the presentation, such as adding more dressing or garnish, or rearranging the ingredients. Ensure that the presentation of the salad is visually appealing and meets the customer's expectations. 5.4. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. Store the finished salad in appropriate storage containers to maintain its freshness and quality. Label the container with the name of the salad, date of preparation, and use-by date. Store the container in a refrigerated area at the appropriate temperature. Keep the salad separated from any raw meats or seafood to prevent cross-contamination. Dispose of any leftover salad after the use-by date has passed to ensure food safety. 5.5. Clean work area and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost- reduction initiatives. Clean and sanitize the work area, including any equipment and utensils used during the salad preparation process. Dispose of any waste and surplus ingredients in the appropriate containers, following organizational procedures and environmental considerations. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 49 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Store any reusable by-products, such as vegetable scraps or leftover dressing, in a designated area for future use or composting. Follow cost-reduction initiatives by minimizing waste and maximizing the use of ingredients. The following checklist will be used by the assessor to review the work that has been provided by the student: Performance Checklist Your task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the student needs to demonstrate competency in the following critical aspects of evidence. Did the student: S N/S Trainer/Assessor to complete (Comment and feedback to students) a) Choose ingredients? ❑ ❑ b) Verify food production needs using standard recipes? ❑ ❑ c) Determine ingredient quantities based on requirements? ❑ ❑ d) Pick salad ingredients from storage according to recipe, quality, freshness, and stock rotation needs? ❑ ❑ e) Inspect perishable items for spoilage or contamination before preparation? ❑ ❑ f) Pick, prepare, and operate equipment? ❑ ❑ g) Opt for equipment type and size that meets requirements? ❑ ❑ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 50 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au h) Assemble equipment safely and confirm its cleanliness prior to use? ❑ ❑ i) Utilise equipment safely and hygienically following manufacturer guidelines? ❑ ❑ j) Portion and ready ingredients? ❑ ❑ k) Organise and arrange ingredients based on food production sequence? ❑ ❑ l) Measure, weigh, and allocate ingredients as per recipe specifications? ❑ ❑ m) Prepare, slice, and portion ingredients in accordance with recipe and cooking style? ❑ ❑ n) Reduce waste to optimise the profitability of prepared food items? ❑ ❑ o) Create salads, sauces, and dressings? ❑ ❑ p) Combine salad ingredients as outlined in the recipe? ❑ ❑ q) Prepare marinades, flavorings, and sauce blends, storing at the appropriate temperature until needed? ❑ ❑ r) Produce salad accompaniments as necessary? ❑ ❑ s) Adhere to standard recipes and make food quality adjustments within the scope of responsibility? ❑ ❑ t) Present and store salads? ❑ ❑ u) Display salads on suitable service-ware? ❑ ❑ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 51 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au v) Add accompaniments, garnishes, and sauces as needed? ❑ ❑ w) Visually assess the dish and modify presentation accordingly? ❑ ❑ x) Maintain food safety, quality, and shelf life by storing food under appropriate environmental conditions? ❑ ❑ y) Maintain food safety, quality, and shelf life by storing food under appropriate environmental conditions? ❑ ❑ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 52 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Results Sheet Outcome First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Feedback: Second attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Feedback: Student Declaration  I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources.  I have kept a copy of all relevant notes and reference material that I used as part of my submission.  I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that the work I submit may be subject to verification to establish that it is my own.  I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 53 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au undertake gap training and or have my submission re-assessed.  All appeal options have been explained to me. Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold: ☐ Vocational competencies at least to the level being delivered ☐ Current relevant industry skills ☐ Current knowledge and skills in VET, and undertake ☐ Ongoing professional development in VET I declare that I have conducted an assessment of this student’s submission. The assessment tasks were deemed current, sufficient, valid and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the student. Trainer/Assessor Signature Date Office Use Only The outcome of the assessment has been entered into the Student Management System on _________________ (insert date) by (insert Name) __________________________________ Appendix A: Reasonable Adjustments BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 54 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Write (task name and number) where reasonable adjustments have been applied: Reasonable Adjustments • Students with carer responsibilities, cultural or religious obligations, English as an additional language, disability etc. can request for reasonable adjustments. • Please note, academic standards of the unit/course will not be lowered to accommodate the needs of any student, but there is a requirement to be flexible about the way in which it is delivered or assessed. • The Disability Standards for Education requires institutions to take reasonable steps to enable the student with a disability to participate in education on the same basis as a student without a disability. • The trainer/assessor must complete the section below “Reasonable Adjustment Strategies Matrix” to ensure the explanation and correct strategy have been recorded and implemented. • The trainer/assessor must notify the administration/compliance and quality assurance department for any reasonable adjustments made. • All evidence and supplementary documentation must be submitted with the assessment pack to the administration/compliance and quality assurance department. Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) Category Possible Issue Reasonable Adjustment Strategy (select as applicable)  LLN  Speaking  Reading  Writing  Confidence  Verbal assessment  Presentations  Demonstration of a skill  Use of diagrams  Use of supporting documents such as wordlists  Non- English Speaking Backgroun d  Speaking  Reading  Writing  Cultural background  Confidence  Discuss with the student and supervisor (if applicable) whether language, literacy and numeracy are likely to impact on the assessment process  Use methods that do not require a higher level of language or literacy than is required to perform the job role  Use short sentences that do not contain large amounts of information  Clarify information by rephrasing, confirm understanding  Read any printed information to the student  Use graphics, pictures and colour coding instead of, or to support, text  Offer to write down, or have someone else write, oral responses given by the student  Ensure that the time available to complete the assessment, while meeting enterprise requirements, takes account of the student’s needs  Indigenous  Knowledge and  Culturally appropriate training BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 55 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Write (task name and number) where reasonable adjustments have been applied: understanding  Flexibility  Services  Inappropriate training and assessment  Explore understanding of concepts and practical application through oral assessment  Flexible delivery  Using group rather than individual assessments  Assessment through completion of practical tasks in the field after demonstration of skills and knowledge.  Age  Educational background  Limited study skills  Make sure font size is not too small  Trainer/Assessor should refer to the student’s experience  Ensure that the time available to complete the assessment takes account of the student’s needs  Provision of information or course materials in an accessible format.  Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note-taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift  Educationa l backgroun d  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Discuss with the Student previous learning experience  Ensure learning and assessment methods meet the student’s individual need  Disability  Speaking  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Identify the issues  Create a climate of support  Ensure access to support that the student has agreed to  Appropriately structure the assessment  Provide information or course materials in an accessible format, e.g. a textbook in braille  Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note-taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift Explanation of reasonable adjustments strategy used BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 56 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Write (task name and number) where reasonable adjustments have been applied: Trainer/Assessor Name Trainer/Assessor Declaration I declare that I have attached all relevant evidence to provide reasonable adjustment. The training package guidelines and criteria have not been compromised in the process of providing reasonable adjustment to the student. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided explanation of reasonable adjustments strategy used, as required. Trainer/Assessor Signature Date BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 57 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Appendix B: Learner Evaluation Form Please complete this evaluation form as thoroughly as you can, in order for us to continuously improve our training quality. The purpose of the evaluation form is to evaluate the areas below: • logistics and support • facilitation • training material • assessment Your honest and detailed input is therefore, of great value to us, and we appreciate your assistance in completing this evaluation form! Unit of Competency Name Trainer/Assessor Name Student Name (Optional) Dates of Training Employer/Work site (if applicable) Date of Evaluation A Logistics and Support Evaluation No. Criteria/Question Strongly Disagree Disagree Neutral Agree Strongly Agree 1 The communication regarding the required attendance and time to study to pass this unit was correct 2 The staff were efficient and helpful. 3 The training equipment and material used was effective and prepared. 4 The training venue was conducive to learning (set-up for convenience of students, comfortable in terms of temperature, etc.) Additional Comments on Logistics and Support BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 58 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au No. Criteria/Question Strongly Disagree Disagree Neutral Agree Strongly Agree B Trainer/Assessor Evaluation 1 The trainer/assessor was prepared and knowledgeable on the subject of the program 2 The trainer/assessor encouraged student participation and input 3 The trainer/assessor made use of a variety of methods, exercises, activities and discussions 4 The trainer/assessor used the material in a structured and effective manner 5 The trainer/assessor was approachable and respectful of the learners 6 The trainer/assessor was punctual and kept to the schedule 7 The trainer/assessor was easy to understand and used the correct language Additional Comments on Training BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 59 of 60

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au No. Criteria/Question Strongly Disagree Disagree Neutral Agree Strongly Agree C Learning Evaluation 1 The learning outcomes of the unit are relevant and suitable. 2 The content of the unit was relevant and suitable for the target group. 3 The length of the training was suitable for the unit. 4 The learning material assisted in the learning of new knowledge and skills to apply in a practical manner. 5 The learning material was free from spelling and grammar errors 6 Handouts and exercises were clear, concise and relevant to the outcomes and content. 7 Learning material was generally of a high standard, and user-friendly Additional Comments on Learning Evaluation BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Student Pack Version: January 2023 Page 60 of 60