SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)

International Institute for

SITHCCC202 PRODUCE APPETISERS AND SALADS Competency assessment matrix

Professional Development

COMPETENCY ASSESSMENT MATRIX

The assessment activities, knowledge test questions and worksheet questions for the unit Produce appetisers and salads have been mapped
against the following.

Elements and performance criteria

Required skills and knowledge
Critical aspects for assessment

The final column is provided for recording details of any other assessments you may use.
Element

1. Select
ingredients

Performance criteria

1. Confirm food production

requirements from food
preparation list and
standard recipes.
2. Calculate ingredient
amounts according to
requirements.
3. Identify and select
appetiser and salad
ingredients from stores
according to recipe,
quality, freshness and
stock rotation
requirements.

Knowledge test
question
( Assessment
A)

Worksheet
questions
( Assessment
C)

S/NS

Others
Assessmen
t activities

Q1

Section 1 Q
1

B, D, E

Q2

Section 1 Q
2

B, E

Q3

Section 1 Q
3

B, D, E

S/NS

Need
Improvemen
t

1
www.iipd.edu.au |

RTO Number: 21122

SYDNEY:
Suite 6 Level 1 Greenway Plaza 222
Church Street Parramatta NSW 2150
Document Name: Competency Assessment Matrix

MELBOURNE:

BRISBANE:

Suite 6, 79 Paisley Street,

Suite 2 Level 1 3245

Logan Road Underwood

Footscray
VIC 3011

Version No.: 5.0

QLD 4119

Initials
( Assessor)

Initials
( Students)

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)

International Institute for

SITHCCC202 PRODUCE APPETISERS AND SALADS Competency assessment matrix

Element

Performance criteria

Knowledge test
question
( Assessment
A)

Worksheet
questions
( Assessment
C)

2. Select,
prepare and
use equipment

1. Select equipment of
correct type and size.
2. Safely assemble and
ensure cleanliness of
equipment before use.
3. Use equipment safely and
hygienically according to
manufacturer instructions.
1. Sort and assemble
ingredients according food
production sequencing.
2. Weigh and measure
ingredients and create
portions according to
recipe.
3. Clean and cut salad
ingredients using basic
culinary cuts according to
quality standards.
4. Minimise waste and store
reusable by-products.

Q4

Section 2 Q
1
Section 2 Q
2, 3

3. Portion and
prepare
ingredients

4. Prepare
appetisers and
salads

1. Select and use relevant

cookery methods for
salads and appetisers.
2. Prepare sauces and
dressings according to
recipe.

Q5

Professional Development
S/NS

Others
Assessmen
t activities

Initials
( Assessor)

Initials
( Students)

B, E

Section 2 Q
3

B, E

Q7

Section 3 Q
1

B, E

Q8

Section 3 Q
1

B, E

Q 9, 10

Section 3 Q
2, 3, 4

B, D, E

Q 11

Section 3 Q
5
Section 4 Q
10

B, E

Section 4 Q
1, 2, 3

B, D, E

Q 13, 14,15

Need
Improvemen
t

B, D, E

Q6

Q 12, 14

S/NS

B, E

2
Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535
SYDNEY:
Suite 6 Level 1 Greenway Plaza 222
Church Street Parramatta NSW 2150
Document Name: Competency Assessment Matrix

MELBOURNE:

BRISBANE:

Suite 6, 79 Paisley Street,

Suite 2 Level 1 3245

Logan Road Underwood

Footscray
VIC 3011

Version No.: 5.0

QLD 4119

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)

International Institute for

SITHCCC202 PRODUCE APPETISERS AND SALADS Competency assessment matrix

Professional Development

Element

Performance criteria

Knowledge test
question
( Assessment
A)

Worksheet
questions
( Assessment
C)

Q 16

Section 4 Q
11, 12

B, D, E

5. Present and
store
appetisers and
salads

3. Follow standard recipes

and make food quality
adjustments within scope
of responsibility.
1. Present dishes on
appropriate serviceware.
2. Add dips, sauces and
garnishes according to
standard recipes and
regional variations.
3. Visually evaluate dish and
adjust presentation.

Q 17

Section 5 Q
1
Section 5 Q
2

B, D, E

Q 19

Section 5 Q
3

B, D, E

4. Store dishes in appropriate

environmental conditions.

Q 20

Section 5 Q
4

B, E

Q 18

S/NS

Others
Assessmen
t activities

S/NS

Need
Improvemen
t

Initials
( Assessor)

Initials
( Students)

B, D, E

Required skills and knowledge

Required skills

Knowledge test
questions
( Assessment A)

Initiative and enterprise skills to minimise wastage.

Worksheet
questions
( Assessment C)

Others
Assessments
activities

Section 3 Q 5

B, C, E

Need
Improvemen
t

Intial
( Assessor)

Initial
( Students)

3
Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535
SYDNEY:
Suite 6 Level 1 Greenway Plaza 222
Church Street Parramatta NSW 2150
Document Name: Competency Assessment Matrix

MELBOURNE:

BRISBANE:

Suite 6, 79 Paisley Street,

Suite 2 Level 1 3245

Logan Road Underwood

Footscray
VIC 3011

Version No.: 5.0

QLD 4119

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)

International Institute for

SITHCCC202 PRODUCE APPETISERS AND SALADS Competency assessment matrix

Literacy skills to:
read and interpret food preparation lists, standard
recipes, date code and stock rotation labels and
manufacturer instructions for equipment
write notes on recipe requirements and calculations.
Numeracy skills to:
calculate the number of portions
weigh and measure ingredients
determine cooking times and temperatures.
Planning and organising skills to efficiently sequence the
stages of food preparation and production.
Problem-solving skills to:
evaluate quality of ingredients and finished dishes and
make adjustments to ensure a quality product
adjust taste, texture and appearance of food products
according to identified deficiencies.
Self-management skills to manage own speed, timing and
productivity.

Professional Development

Q1

Section 1 Q 2

B, C, D, E

Q2

Section 1 Q 2
Section 4 Q 1

B, E

Q7

Section 3 Q 1

B, D, E

Q 3, 19

Section 1 Q 3
Section 4 Q
11, 12

B, D, E

B, C, E

Technology skills to use food preparation and cooking

equipment.

Required knowledge

Culinary terms and trade names for ingredients commonly

used in the production of different appetisers and salads.

B, C, E

Knowledge test
questions
( Assessment A)

Worksheet
questions
( Assessment C)

Others
Assessment
activities

Q 10, 13, 14,

15

Section 3 Q
1, 3, 4
Section 4 Q
1, 2, 3, 4
Section 5 Q 2

B, D, E

Need
Improvemen
t

Intial
( Assessor)

Initial
( Student)

4
Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535
SYDNEY:
Suite 6 Level 1 Greenway Plaza 222
Church Street Parramatta NSW 2150
Document Name: Competency Assessment Matrix

MELBOURNE:

BRISBANE:

Suite 6, 79 Paisley Street,

Suite 2 Level 1 3245

Logan Road Underwood

Footscray
VIC 3011

Version No.: 5.0

QLD 4119

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)

International Institute for

SITHCCC202 PRODUCE APPETISERS AND SALADS Competency assessment matrix

Characteristics of different appetisers and salads:
appearance and presentation
classical and contemporary variations
freshness and other quality indicators
historical and cultural derivations
nutritional value
service style
taste
texture.
Contents of stock date codes and rotation labels.
Mise en place requirements for appetisers and salads.
Cookery methods for appetisers and salads.
Dressings and sauces for salads.
Equipment used to produce appetisers and salads:
essential features and functions
safe operational practices.
Storage of appetiser and snack products:
correct environmental conditions to ensure food safety
appropriate methods to optimise shelf life.

Q 13, 14, 15,

16, 17, 18, 19

Professional Development
Section 4 Q
4, 5, 6, 7, 8, 11

B, D, E

B, E
Q 7, 8, 9

Section 4 Q 9

B, D, E

Q 12

Section 4 Q
10
Section 4 Q
1, 2, 3, 4
Section 2 Q
1, 3

B, D, E

Q 13, 14, 15
Q 5, 6

Q 20

B, D, E
B, D

Section 5 Q 4

B, E

Critical aspects for assessment

Critical aspects for assessment

Assessment activity

1. Follow standard recipes to prepare multiple and varying appetisers

and salads using a range of preparation and cookery methods.

A, B, E

2. Produce food for multiple customers within commercial time

constraints.

A, B, E

Signature

5
Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535
SYDNEY:
Suite 6 Level 1 Greenway Plaza 222
Church Street Parramatta NSW 2150
Document Name: Competency Assessment Matrix

MELBOURNE:

BRISBANE:

Suite 6, 79 Paisley Street,

Suite 2 Level 1 3245

Logan Road Underwood

Footscray
VIC 3011

Version No.: 5.0

QLD 4119

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)

International Institute for

SITHCCC202 PRODUCE APPETISERS AND SALADS Competency assessment matrix

3. Integrate knowledge of:
quality indicators for appetisers and salads
cookery methods
features, functions and safe use of food preparation equipment
Results
appropriate environmental storage conditions
Unitand
code
and title:
food
safety practices for handling
storing
different food
Need
Improvements:
types.

Competency
outcome:
(Competent only if all competency requirements
have been demonstrated)

C/NYC

Professional Development
A, B, C, D, E

C/NYC

Assessors signature:

Candidates signature:
Date:

Date:

Additional notes:

6
Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535
SYDNEY:
Suite 6 Level 1 Greenway Plaza 222
Church Street Parramatta NSW 2150
Document Name: Competency Assessment Matrix

MELBOURNE:

BRISBANE:

Suite 6, 79 Paisley Street,

Suite 2 Level 1 3245

Logan Road Underwood

Footscray
VIC 3011

Version No.: 5.0

QLD 4119