This unit (SITHCCC006) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

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Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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 for dishes that demonstrate use of each of the following ingredients: bread and bakery items; condiments; dairy products; dressing ingredients; dry goods; eggs; farinaceous products; frozen goods; fruit; herbs and spices; meat; poultry; seafood; vegetables; - follow standard recipes to prepare the following appetisers and salads: appetisers: antipasto; canapés; hors d'oeuvres; tapas; salads: classical; modern; cold; warm; fruit; - use at least four of the following cookery methods and complete mise en place activities when preparing the above dishes: baking; boiling; blanching; frying; grilling; poaching; roasting; steaming, and; - prepare the above dishes for at least six different customers.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads; - contents of stock date codes and rotation labels and their implication for food quality standards; - characteristics of different appetisers and salads: appearance and presentation; classical and contemporary variations; freshness and other quality indicators; nutritional value; service style; taste; texture; - quality indicators for appetisers and salads; - cookery methods for appetisers and salads; - dressings, sauces and garnishes for salads; - mise en place requirements for appetisers and salads; - appropriate environmental conditions for storing appetiser and salad products to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce appetisers and salads.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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