SITHCCC006A Prepare appetisers and salads
Recognition of Prior Learning (RPL)
EasyRPL is the Leading provider of Recognition of Prior Learning (RPL) for SITHCCC006A Prepare appetisers and salads. We focus on Skills Recognition for the full qualification. If required we can organise gap training where needed.
This unit describes the performance outcomes, skills and knowledge required to prepare and present appetisers and salads in a commercial kitchen or catering operation.
Appetisers are foods that normally precede a meal, or may be served as an accompaniment to drinks. They include a range of hot and cold dishes which can be either classical or modern, and vary in ethnic and cultural origins. Salads may be vegetable or fruit-based, and may also include classical or modern and varying ethnic and cultural types.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. It applies to cooks who usually work as part of a team and under supervision.
The following skills must be assessed as part of this unit:
knife skills to prepare a range of appetisers and salads
safe work practices, particularly when using knives
logical and time-efficient work flow
waste minimisation techniques and environmental considerations in relation to appetisers and salads
problem-solving skills to deal with problems such as shortages of food items, mistakes or problems in commodities or meals produced, and equipment failure
literacy skills to read menus, orders and instructions
numeracy skills to calculate quantities and portions against orders.
The following knowledge must be assessed as part of this unit:
historical development and current trends in salads and appetisers
suitable commodities and food combinations for use in salads and appetisers
compatible dressings and sauces for incorporating into or accompanying salads
methods of attractive presentation for salads and appetisers
nutritional values of appetisers, salads and salad ingredients and the effects of cooking on nutrients
culinary terms commonly used in the industry with regard to appetisers and salads
principles and practices of hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.
Critical aspects for assessment and evidence requird to demonstrate competency in this unit
Evidence of the following is essential:
ability to prepare a variety of appetisers and salads from different recipes and cultural backgrounds
ability to prepare a number of appetisers and salads within industry realistic timeframes
ability to present appetisers and salads attractively and creatively.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Salads may be:
classical salads, e.g. caesar and waldorf
diverse cultural and ethnic recipes
warm or cold.
Dressings may include:
diverse cultural and ethnic.
Appetisers may also be referred to as and must include:
Licensing & Regulatory Information