SITHCCC028 - Prepare appetisers and salads

    Unit code: SITHCCC028 | Study level: TAFE
    Footscray Nicholson
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
    The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher-level staff member for action.


    For Melbourne campuses

    Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

    Students will be expected to demonstrate the following required skills:

    • 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
      • vegetables
    • use each of the following cookery methods at least once when preparing the above appetisers and salads (at least once across preparation of the eight appetisers and salads):
      • baking
      • boiling
      • frying
      • grilling
      • poaching
      • roasting
      • steaming
    • use food safety practices for handling and storing food
    • prepare, plate and present two portions of each of the above appetisers and salads:
      • within commercial time constraints and deadlines
      • following portion control procedures
      • responding to at least one special customer request.

    Required reading

    The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

    As part of a course

    This unit is studied as part of the following course(s):

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