Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535 www.iipd.edu.au | RTO Number: 21122SYDNEY:

Suite 6 Level 1 Greenway Plaza 222 Church Street Parramatta NSW 2150

MELBOURNE:Suite 6, 79 Paisley Street, Footscray

VIC 3011

BRISBANE:Suite 2 Level 1 3245 Logan Road

Underwood QLD 4119

Document Name: Competency Assessment Matrix Version No.: 5.0

I n t e r n a t i o n a l I n s t i t u t e f o rP r o f e s s i o n a l D e v e l o p m e n t

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)SITHCCC202 PRODUCE APPETISERS AND SALADS – Competency assessment matrix

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 Performance criteria Knowledge testquestion

( Assessment A)

Worksheet questions

( Assessment C)

S/NS Others Assessment

activities

S/NS Need Improvemen

t

Initials ( Assessor)

Initials ( Students)

1. Select ingredients

1. Confirm food production requirements from food preparation list and standard recipes.

Q 1 Section 1 – Q 1

B, D, E

2. Calculate ingredient amounts according to requirements.

Q 2 Section 1 – Q 2

B, E

3. Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Q 3 Section 1 – Q 3

B, D, E

2. Select, 1. Select equipment of correct type and size.

Q 4 Section 2 – Q 1

B, D, E

1

Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535 www.iipd.edu.au | RTO Number: 21122SYDNEY:

Suite 6 Level 1 Greenway Plaza 222 Church Street Parramatta NSW 2150

MELBOURNE:Suite 6, 79 Paisley Street, Footscray

VIC 3011

BRISBANE:Suite 2 Level 1 3245 Logan Road

Underwood QLD 4119

Document Name: Competency Assessment Matrix Version No.: 5.0

I n t e r n a t i o n a l I n s t i t u t e f o rP r o f e s s i o n a l D e v e l o p m e n t

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)SITHCCC202 PRODUCE APPETISERS AND SALADS – Competency assessment matrix

Element Performance criteria Knowledge testquestion

( Assessment A)

Worksheet questions

( Assessment C)

S/NS Others Assessment

activities

S/NS Need Improvemen

t

Initials ( Assessor)

Initials ( Students)

prepare and use equipment

2. Safely assemble and ensure cleanliness of equipment before use.

Q 5 Section 2 – Q 2, 3

B, E

3. Use equipment safely and hygienically according to manufacturer instructions.

Q 6 Section 2 – Q 3

B, E

3. Portion and prepare ingredients

1. Sort and assemble ingredients according food production sequencing.

Q 7 Section 3 – Q 1

B, E

2. Weigh and measure ingredients and create portions according to recipe.

Q 8 Section 3 – Q 1

B, E

3. Clean and cut salad ingredients using basic culinary cuts according to quality standards.

Q 9, 10 Section 3 – Q 2, 3, 4

B, D, E

4. Minimise waste and store reusable by-products.

Q 11 Section 3 – Q 5

B, E

4. Prepare appetisers and salads

1. Select and use relevant cookery methods for salads and appetisers.

Q 12, 14 Section 4 – Q 10

B, E

2. Prepare sauces and dressings according to recipe.

Q 13, 14,15 Section 4 – Q 1, 2, 3

B, D, E

2

Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535 www.iipd.edu.au | RTO Number: 21122SYDNEY:

Suite 6 Level 1 Greenway Plaza 222 Church Street Parramatta NSW 2150

MELBOURNE:Suite 6, 79 Paisley Street, Footscray

VIC 3011

BRISBANE:Suite 2 Level 1 3245 Logan Road

Underwood QLD 4119

Document Name: Competency Assessment Matrix Version No.: 5.0

I n t e r n a t i o n a l I n s t i t u t e f o rP r o f e s s i o n a l D e v e l o p m e n t

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)SITHCCC202 PRODUCE APPETISERS AND SALADS – Competency assessment matrix

Element Performance criteria Knowledge testquestion

( Assessment A)

Worksheet questions

( Assessment C)

S/NS Others Assessment

activities

S/NS Need Improvemen

t

Initials ( Assessor)

Initials ( Students)

3. Follow standard recipes and make food quality adjustments within scope of responsibility.

Q 16 Section 4 – Q 11, 12

B, D, E

5. Present and store appetisers and salads

1. Present dishes on appropriate serviceware.

Q 17 Section 5 – Q 1

B, D, E

2. Add dips, sauces and garnishes according to standard recipes and regional variations.

Q 18 Section 5 – Q 2

B, D, E

3. Visually evaluate dish and adjust presentation.

Q 19 Section 5 – Q 3

B, D, E

4. Store dishes in appropriate environmental conditions.

Q 20 Section 5 – Q 4

B, E

Required skills and knowledge

Required skills Knowledge testquestions

( Assessment A)

Worksheet questions

( Assessment C)

Others Assessments

activities

Need Improvement

Intial ( Assessor)

Initial ( Students)

Initiative and enterprise skills to minimise wastage. Section 3 – Q 5 B, C, E

3

Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535 www.iipd.edu.au | RTO Number: 21122SYDNEY:

Suite 6 Level 1 Greenway Plaza 222 Church Street Parramatta NSW 2150

MELBOURNE:Suite 6, 79 Paisley Street, Footscray

VIC 3011

BRISBANE:Suite 2 Level 1 3245 Logan Road

Underwood QLD 4119

Document Name: Competency Assessment Matrix Version No.: 5.0

I n t e r n a t i o n a l I n s t i t u t e f o rP r o f e s s i o n a l D e v e l o p m e n t

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)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.

Q 1 Section 1 – Q 2 B, C, D, E

Numeracy skills to: calculate the number of portions weigh and measure ingredients determine cooking times and temperatures.

Q 2 Section 1 – Q 2Section 4 – Q 1

B, E

Planning and organising skills to efficiently sequence the stages of food preparation and production.

Q 7 Section 3 – Q 1 B, D, E

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.

Q 3, 19 Section 1 – Q 3Section 4 – Q

11, 12

B, D, E

Self-management skills to manage own speed, timing and productivity.

B, C, E

Technology skills to use food preparation and cooking equipment.

B, C, E

Required knowledge Knowledge testquestions

( Assessment A)

Worksheet questions

( Assessment C)

Others Assessment

activities

Need Improvement

Intial ( Assessor)

Initial ( Student)

Culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads.

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

4

Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535 www.iipd.edu.au | RTO Number: 21122SYDNEY:

Suite 6 Level 1 Greenway Plaza 222 Church Street Parramatta NSW 2150

MELBOURNE:Suite 6, 79 Paisley Street, Footscray

VIC 3011

BRISBANE:Suite 2 Level 1 3245 Logan Road

Underwood QLD 4119

Document Name: Competency Assessment Matrix Version No.: 5.0

I n t e r n a t i o n a l I n s t i t u t e f o rP r o f e s s i o n a l D e v e l o p m e n t

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)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.

Q 13, 14, 15, 16, 17, 18, 19

Section 4 – Q 4, 5, 6, 7, 8, 11

B, D, E

Contents of stock date codes and rotation labels. B, E

Mise en place requirements for appetisers and salads. Q 7, 8, 9 Section 4 – Q 9 B, D, E

Cookery methods for appetisers and salads. Q 12 Section 4 – Q 10

B, D, E

Dressings and sauces for salads. Q 13, 14, 15 Section 4 – Q 1, 2, 3, 4

B, D, E

Equipment used to produce appetisers and salads: essential features and functions safe operational practices.

Q 5, 6 Section 2 – Q 1, 3

B, D

Storage of appetiser and snack products: correct environmental conditions to ensure food safety appropriate methods to optimise shelf life.

Q 20 Section 5 – Q 4 B, E

Critical aspects for assessment

Critical aspects for assessment Assessment activity Signature 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

5

Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535 www.iipd.edu.au | RTO Number: 21122SYDNEY:

Suite 6 Level 1 Greenway Plaza 222 Church Street Parramatta NSW 2150

MELBOURNE:Suite 6, 79 Paisley Street, Footscray

VIC 3011

BRISBANE:Suite 2 Level 1 3245 Logan Road

Underwood QLD 4119

Document Name: Competency Assessment Matrix Version No.: 5.0

I n t e r n a t i o n a l I n s t i t u t e f o rP r o f e s s i o n a l D e v e l o p m e n t

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)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 appropriate environmental storage conditions food safety practices for handling and storing different food

types.

A, B, C, D, E

6

Seluna Pty Ltd T/As International Institute for Professional Development, ACN: 067 132 405 Phone: 1300 786 456 Fax: (03) 9012 4535 www.iipd.edu.au | RTO Number: 21122SYDNEY:

Suite 6 Level 1 Greenway Plaza 222 Church Street Parramatta NSW 2150

MELBOURNE:Suite 6, 79 Paisley Street, Footscray

VIC 3011

BRISBANE:Suite 2 Level 1 3245 Logan Road

Underwood QLD 4119

Document Name: Competency Assessment Matrix Version No.: 5.0

I n t e r n a t i o n a l I n s t i t u t e f o rP r o f e s s i o n a l D e v e l o p m e n t

SIT30813 CERTIFICATE-III (COMMERCIAL COOKERY)SITHCCC202 PRODUCE APPETISERS AND SALADS – Competency assessment matrix

7

Results

Need Improvements: Unit code and title: C/NYC

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

C/NYC Assessor’s signature:

Date:

Candidate’s signature: Date:

Additional notes: