STUDENT ASSESSMENT WORKBOOK

SITHCCC006
Prepare appetisers and salads

STUDENT DETAILS

Student Name:

Student Number: AIC

Assessment due date:

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Qualification Number
& Name:
SIT30816 Certificate III Commercial Cookery
Unit of Competency
Number & Name:
SITHCCC006 Prepare appetisers and salads
Assessment
Assessment Task: WRITTEN ASSESSMENT
Due Date:

Assessment Instructions:
● Complete all tasks detailed in the following pages
● Fill in this assessment cover sheet and submit with your completed assessment task
● Sign the declaration
● Submit the completed task within the outlined timeframe
● Short answers should be between 5 and 20 words.

Assessment Criteria:
● List the applicable performance and knowledge evidence being assessed by this assessment
task.

STUDENT ORIGINALITY DECLARATION: Please tick to indicate that you understand the following
statements:
I declare that:
□ The attached assessment is my own work, except where I have cited the original source (check with
your teacher as appropriate citation is different for different courses).

For the purposes of assessment, I give the assessor of this assessment permission to:

□ Reproduce my work and provide a copy to another member of staff, and

□ Validate the assessment for its authenticity which may include communicating a copy of my work to a
checking service (which may keep a copy of my work on its database for future plagiarism checking).

Student Name:

Student ID:
Student Date:
Signature:

Assessment
Outcome: S NS

Assessor Name Date:

and Signature:

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 ASSESSMENT 1: WRITTEN TASKS

This assessment consists of 6 written questions or tasks to assess your knowledge of

preparing appetisers and salads. You must complete them all.

Carefully read and answer the following questions and tasks by writing a response for each
question. All tasks and exercises are based on the theory content and recipes contained in
your workbook. You may refer to your learning materials.

Once you have completed all questions and tasks, check all responses and calculations.

QUESTIONS AND TASKS:

1. A group of elderly people have asked you for healthy, nutritious options for a function using
appetisers and salads.

List 3 options for both appetisers and salads which meet these criteria and outline the main
nutritional aspects for each.

2. You are to plan the preparation for the following selection of appetisers below using 4 methods of
cookery from the following methods: (Total 12 Stand Recipe Card)

 Baking
 Boiling
 Blanching
 Frying
 Grilling
 Poaching
 Roasting
 Steaming

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Dishes:

1 small selection of antipasto

2 cold canapés
3 types of finger foods
2 hot hors d’oeuvre
1 type of savouries
3 types of tapas

 Instructions

(a) Use the recipe card template and write the recipes for each variety to yield 4 serves each.
(b)Provide a suitable sauce or dip, and garnish for each type.
(c) List all equipment required to prepare your selection and how each piece is safely used in the
preparation process.
(d) Suggest 3 different service vessels which could be used to serve your selection.
(e) Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties,
colours, sizes and shapes.

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3. List the hygiene requirements which must be followed during production and storage of your
appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the
shift and storage provisions and details for labelling.

4. Choose 5 different salads from each of the following categories:

 Classical
 Modern
 Cold
 Warm
 Fruit

(a) Provide 1 recipe for each category and list the production steps including specific cuts employed
and dressings used.

(b)List the garnishes to be used and the service vessels for presentation.

5. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start
at 7 PM (Your shift starts at 1 PM).

6. Provide 3 different recipe examples with production methods for dressings you could provide
for a buffet to accompany different [salad] leaves. Dressings need to include a low fat option and
differ in their production methods (e.g. bound, temporary emulsion etc.)

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Work Flow Plan/ End of Service Procedures / De-Brief

Task (Description) and Equipment & Communication (Who, About

TIME
Priority WHS what?)

Communication (Who, About

End Of Service Procedures Equipment
what?)

Communication (Who, About

Post Service De-Brief
what?)

Assessment 1: Written Tasks– Results Sheet

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 Student’s name:

Student’s ID:

Assessor’s name:

Date of assessment:

Unit of competency: SITHCCC006 Prepare appetisers and salads

Feedback to student:

Student’s overall performance is:  Satisfactory  Not Satisfactory

Is re-assessment required?  Yes  No

Assessor’s signature: Date:

Student’s signature: Date:

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ASSESSOR TO COMPLETE

Did the student demonstrate

competency in all service periods Satisfactory  Not Yet Satisfactory 
according to the checklist

Feedback to student

REASONABLE ADJUSTMENTS

Has reasonable adjustment been

applied to this assessment Satisfactory  Not Yet Satisfactory 

If yes, provide details of

adjustments

Student
Date
Signature

Assessor
Date
Signature

STUDENT TO COMPLETE

 My assessor has provided me with feedback about my assessment

 My assessor has discussed the adjustments with me

 I agree to the adjustments applied to this assessment

Student
Date
Signature

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