SITHCCC028 – Prepare appetisers and salads

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (TAPAS) This form is for the assessor’s use only.

Purpose

PL E

This Observation Form outlines the specific criteria that the candidate must demonstrate/perform while completing Workplace Assessment Task 1. This form is to be completed by the candidate’s assessor to document their observation of the candidate’s performance in Workplace Assessment Task 1.

Task Overview

This task requires the candidate to prepare the ingredients and equipment needed for at least two portions of tapas while being observed by the assessor. This task requires the candidate to complete the following while being observed by the assessor: 

Prepare all ingredients and equipment candidate required to prepare tapas.



Measure and portion required ingredients for tapas based on standard recipes.



Complete mise en place tasks within commercial time constraints and deadlines.

In this task, the candidate will be assessed on their: Practical knowledge of:

M



Standard recipes for preparing tapas

o

Workplace procedures, including mise en place requirements for preparing tapas

Practical skills relevant to: o

Preparing ingredients for tapas

o

Preparing equipment used in making tapas

o

Minimising waste when preparing tapas.

SA



o

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Instructions to the Assessor Before the assessment Review the items in this checklist and contextualise, as appropriate to the workplace context of the candidate. This includes: o

Standard recipes for tapas to be prepared

o

Manufacturer instructions for equipment used for preparing tapas. This must include information on the following: • • •

PL E



Steps for assembling or preparing equipment for use

Steps for operating equipment Steps for cleaning equipment

o

Mise en place lists and food preparation lists for tapas

o

Food inventory lists and stock labels such as use-by and best-by dates.

o

Organisational food safety plan



Organise workplace resources required for this assessment.



Advise the candidate on the time and location of the assessment.



Discuss this assessment task with the candidate, including the practical skills they need to demonstrate during this task and the criteria for satisfactorily demonstrating each skill.



Review this form with the candidate and address any queries or concerns they may have about it.

M

During the assessment 

Observe the candidate as they complete the Workplace Assessment Task.



For each practical skill listed in this Observation Form: o

Tick YES if you confirm you have observed the candidate demonstrate/perform the practical skill.

o

Tick NO if you have not observed the candidate demonstrate/perform the practical skill.

If you ticked YES, provide the date when you observed the candidate demonstrate the skill.



Write specific comments on the candidate’s performance in each criterion. Your feedback/insights will help address any area(s) for improvement.

SA



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After the assessment 

Complete all parts of the Observation Form, including the Assessor Declaration on the last page of this form. Your signature must be handwritten.

Candidate Name Title/Designation

PL E

Candidate Details

Assessor/Observer Details

Candidate is observed and assessed by Training Organisation

Relevant Qualifications Held

Context of the Assessment

☐ Real workplace/organisation

☐ Simulated environment

Mode of Observation

☐ Direct observation

☐ Observation via video recording

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Assessment Environment

Date of Observation

Workplace/Organisation

SA

State/Territory

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☐ Opportunity for candidate to prepare ingredients and equipment of at least two portions of tapas ☐ Standard recipe of at least one tapas used in the candidate’s organisation ☐ Manufacturer instructions for the equipment needed to prepare tapas

PL E

☐ Ingredients to prepare tapas based on requirements from the standard recipe accessed for this task ☐ Equipment and tools to prepare tapas These must include:

☐ Fixtures and large equipment:

☐ Commercial grade work benches (1.5 m per person) ☐ Commercial oven with trays (one per two persons) ☐ Designated area for dry goods and perishables ☐ Sink

Resources required for assessment

☐ Gas, electric or induction stove top (two burners per person)

☐ Small equipment:

☐ Baking sheets and trays ☐Blow torch

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☐Containers for hot and cold food ☐Cutting boards ☐Grater ☐Juicer

☐Knife sharpening equipment

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☐Sharpening steel

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☐Sharpening stone ☐Knives: ☐Bread knife ☐Chef’s knife ☐Palette knife ☐Paring knife ☐Utility knife

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☐Measures ☐Measuring jugs ☐Measuring spoons ☐Portion control scoops ☐Mortar and pestle

PL E

☐Salad spinner ☐Scales

☐Stainless steel bowls

☐Small utensils: ☐Sieve

☐Peelers, corers and slicers ☐Strainers and chinois ☐Scraper ☐Spatula

☐Pastry brush ☐Whisk

☐Spoons and ladles

☐Food safe gloves

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Assessor to specify below contextualisation they have done to this Observation Form. ☐ Recipe of at least one type of tapas offered in the candidate’s organisation ☐ Manufacturer instructions for the equipment used to prepare tapas

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Contextualisation

☐ Equipment, tools and facilities available in the candidate’s workplace/organisation

Summary:

Observation Form © Precision RTO Resources

Assessor to provide a summary of the contextualisation done here

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Candidate Assessment Briefing Date of assessment briefing

The assessor confirms:

YES/NO

They have discussed with the candidate the workplace task they are required to complete for this assessment.

☐ YES

☐ NO

2.

The candidate understands they will be assessed while completing this workplace task, as well as any document(s) they will complete as part of this task.

☐ YES

☐ NO

3.

They have discussed with the candidate the instructions on how they are to undertake the workplace task.

☐ YES

☐ NO

4.

They have provided the candidate guidance on how they can satisfactorily complete the task.

☐ YES

☐ NO

5.

They have discussed with the candidate the practical skills (outlined below) they are required to meet to satisfactorily complete the task.

☐ YES

☐ NO

6.

They have addressed the candidate’s questions or concerns about the workplace task and the assessment process.

☐ YES

☐ NO

SA

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PL E

1.

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OBSERVATION FORM To the Assessor: Complete one Observation Form for each tapas that the candidate prepares ingredients and equipment for. Candidate must prepare ingredients and equipment for at least two portions of tapas to complete this task.

PL E

This Observation Form must be used in conjunction with the Observation Form for Workplace Assessment Task 2 – Tapas. Workplace/Organisation Work Area Job Responsibilities

This must correspond with the candidate’s responsibilities that relate to the preparation of appetisers. Date of Service Time of Service Type of Appetiser

Tapas

Type of Tapas Prepared

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This must correspond with the standard recipe the candidate will use. A separate observation form must be completed if the candidate will prepare another type of tapas. Number of Portions Prepared

SA

Candidate must prepare at least two portions of tapas. Special Customer Request

☐ Preparation

Candidate must complete at least one customer request.

☐ Service

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Assessor to indicate type of customer request.

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During this workplace task: 1.

YES/NO

Assessor’s comments

The candidate confirms food production requirements for preparing the tapas. At a minimum, candidate demonstrates ALL of the following: a.

The candidate prepares the standard recipe required to make the tapas.

PL E

Standard recipe must correspond to ALL of the following: i.

Specific type of tapas the candidate will prepare for this task.

☐ YES ☐ NO

For example, the candidate must prepare garlic and chilli prawns.

Standard recipe used by the candidate’s workplace.

☐ YES ☐ NO

b.

The candidate checks list of ingredients required by the standard recipe.

☐ YES ☐ NO

c.

The candidate checks list of equipment required by the standard recipe

☐ YES ☐ NO

d.

The candidate confirms all of the following from the standard recipe:

ii.

Steps required to prepare the tapas.

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i.

ii.

2.

Preparation time required to complete the tapas

The candidate confirms with supervisor for any special customer requests that must be considered when preparing the tapas.

☐ YES ☐ NO ☐ YES ☐ NO ☐ NA

SA

This refers to any changes that customer wants into the food to be served. For example, the customer requests to keep chillis whole to reduce the spiciness of the dish.

☐ YES ☐ NO

Candidate must address at least one special customer request across the preparation of the eight different salads and appetisers. Assessor to indicate the special customer request candidate must consider: Tick NA if no special customer request is made for this task.

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During this workplace task: 3.

YES/NO

Assessor’s comments

The candidate calculates required quantities for ALL ingredients needed to prepare the tapas. In demonstrating this, the candidate demonstrates all of the following: The candidate prepares calculations based on the standard recipe used for this task.

b.

The candidate prepares ingredients based on the required portions for the order.

☐ YES ☐ NO

PL E

a.

 YES ☐ NO

For example, if a standard recipe of garlic and chilli prawns needs 1.2kg of prawns for six portions, then the candidate must only prepare 200g of prawns for a single portion. 4.

The candidate prepares the equipment and tools required to make the tapas.

This must correspond to tools and equipment indicated in the standard recipe for the type of tapas they will prepare. At a minimum, the candidate demonstrates ALL of the following: a.

The candidate prepares all required measuring tools and equipment to measure and portion ingredients.

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Check ALL measuring tools and equipment the candidate prepares based on standard recipe. ☐ Weighing scales

These are used to calculate specific grammage for dry ingredients for the recipe.

☐ Measuring jugs

SA

These are used to measure large volumes of liquid required for the recipe.

☐ Measuring spoons

These are used to measure very small amounts of liquid required for the recipe (around 5-15 mL).

☐ Portioning scoops

These are used to measure consistent amounts of ingredients

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During this workplace task: b.

YES/NO

Assessor’s comments

The candidate prepares all the equipment required to make the tapas. Prepared equipment must correspond to ALL of the following: i.

Large equipment the candidate prepares for this task.

☐ YES ☐ NO

PL E

For example, the candidate must prepare the stove to fry the garlic and chilli prawns.

Assessor must record ALL large equipment candidate prepares the dish.

Assessor to refer to the list of large equipment provided in the Resources Required section of this form.

 

ii.

Small equipment the candidate prepares for this task.

☐ YES ☐ NO

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For example, the candidate prepares the peeler to use for the lemon in the garlic and chilli prawns dish.

Assessor must record ALL small equipment candidate prepares the dish. Assessor to refer to the list of large equipment provided in the Resources Required section of this form.

SA

 

c.

The candidate safely assembles selected equipment needed to prepare the tapas.

☐ YES ☐ NO

This must be based on manufacturer instructions reviewed by the candidate for this task.

Assessor must record ALL equipment candidate assembles: 



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During this workplace task: 5.

YES/NO

Assessor’s comments

The candidate ensures that ALL equipment to be used to prepare tapas are clean. At a minimum, candidate demonstrates ALL of the following: a.

Checks ALL selected equipment needed to prepare tapas are clean.

☐ YES ☐ NO

  

PL E

Assessor to record ALL tools and equipment candidate checks for the tapas.

Checks that the selected equipment are free from dirt or particles.

☐ YES ☐ NO

c.

Washes ALL selected equipment based on manufacturer instructions reviewed by the candidate for this task.

☐ YES ☐ NO

d.

Checks that the selected equipment are dry before use.

☐ YES ☐ NO

SA

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b.

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During this workplace task: 6.

YES/NO

Assessor’s comments

The candidate uses ALL selected equipment safely and hygienically to prepare ingredients. Safe and hygienic use of equipment must follow manufacturer instructions. At a minimum, the candidate demonstrates all of the following: The candidate uses equipment safely.

PL E

a.

This refers to handling equipment in ways that will not compromise the safety of the candidate or their colleagues. In demonstrating this, candidate:

b.

i.

Asks colleagues to help lift or handle heavy equipment

☐ YES ☐ NO

ii.

Sharpens knives with sharpening steel or stone before use.

☐ YES ☐ NO

iii.

Uses cutting boards preparing ingredients knives.

☐ YES ☐ NO

when with

The candidate uses equipment hygienically

This refers to handling equipment in ways that will not compromise the safety and suitability of food for consumption. In demonstrating this, candidate:

Removes loose dirt and food particles from equipment.

☐ YES ☐ NO

ii.

Cleans equipment with hot water (60 °C) and detergent.

☐ YES ☐ NO

iii.

Sanitises equipment with clean water of at least 75 °C for 2 minutes.

☐ YES ☐ NO

SA

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i.

iv.

Applies sanitising agent as directed by its label.

☐ YES ☐ NO

This must be based on the instructions in the Safety Data Sheets accessed for this task

v.

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Air-dries equipment completely before using again.

☐ YES ☐ NO

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During this workplace task: 7.

YES/NO

Assessor’s comments

The candidate prepares the ingredients needed to make the tapas. Prepared ingredients must be based on the standard recipe accessed by the candidate for this task. Each ingredient below must be used at least once across all appetisers and salads prepared for this task. At a minimum, prepared ingredients must include: Bread

☐ YES

PL E

a.

Examples of bread include rolls and buns.

☐ NO

Assessor to indicate what kind of bread is

☐ NA

used in the recipe: b.

c.

Bakery items

Examples include biscuits, bars and pizza.

☐ NO

Assessor to indicate what kind of bakery item is used in the recipe:

☐ NA

Dairy products

☐ YES

Examples of dairy products include cheese and yoghurt. Assessor to indicate what kind of dairy product is used in the recipe: d.

Dressing ingredients

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Examples of dressing ingredients include oil, vinegar and mustard.

Assessor to indicate what kind of dressing ingredient is used in the recipe: Dry goods

☐ NO

☐ NA

☐ YES

☐ NO

☐ NA

☐ YES

Examples of dry goods include oats or rice.

☐ NO

Assessor to indicate what kind of dry good is used in the recipe:

☐ NA

SA

e.

☐ YES

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During this workplace task: f.

Farinaceous products

Examples of farinaceous products include potato, pasta and noodles. Assessor to indicate what kind of farinaceous product is used in the recipe: Frozen goods

Examples include freeze-dried mixed berries and frozen deli meat. Assessor to indicate what kind of frozen good is used in the recipe: i.

Fruit

Examples of fruit include avocado, lime and apples.

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Assessor to indicate what kind of fruit is used in the recipe:

j.

Vegetables

Examples of vegetables include lettuce, olives or cucumbers.

Assessor to indicate what kind of vegetable is used in the recipe: Herbs

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k.

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☐ NO

☐ NA

PL E

Assessor to indicate what kind of egg is used in the recipe:

h.

Assessor’s comments

☐ YES

Eggs Examples of eggs include free-range eggs, organic eggs and barn-laid eggs.

g.

YES/NO

☐ YES

☐ NO

☐ NA

☐ YES

☐ NO

☐ NA

☐ YES

☐ NO

☐ NA

☐ YES

☐ NO

☐ NA

☐ YES

Examples of herbs include: basil and parsley.

☐ NO

Assessor to indicate what kind of herbs are used in the recipe:

☐ NA

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During this workplace task: l.

Examples of spices include pepper and cinnamon.

☐ NA

☐ YES

Examples of meat include beef and pork.

☐ NO

Assessor to indicate what kind of meat is used in the recipe:

☐ NA

Poultry

☐ YES

Examples of poultry include chicken and duck. Assessor to indicate what kind of poultry is used in the recipe: o.

☐ NO

PL E

Assessor to indicate what kind of spices are used in the recipe:

n.

Seafood

Assessor’s comments

☐ YES

Spices

m. Meat

YES/NO

Examples of seafood include white fish and lobster.

☐ NA

☐ YES

☐ NO

☐ NA

SA

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Assessor to indicate what kind of seafood is used in the recipe:

☐ NO

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During this workplace task: 8.

YES/NO

Assessor’s comments

The candidate selects the required ingredients based on quality and freshness. Checking the ingredients’ quality refers to confirming that they are suitable to use in the tapas dish. Indicators of quality include appearance and freshness of the ingredients. At a minimum, the candidate demonstrates all of the following: Checks perishable ingredients for signs of spoilage.

PL E

a.

Perishable ingredients include fresh food items that become unsafe to eat after a short amount of time. This includes fruits, vegetables, eggs and dairy products. In demonstrating this, candidate checks for all of the following: i.

Signs of mould

☐ YES ☐ NO

ii.

Decaying smell

☐ YES ☐ NO

iii.

Discolouration

☐ YES ☐ NO

This refers to irregularly coloured spots on the food item that indicate spoilage.

For example, prawns are discoloured when a dark spots appear under the shell.

b.

Checks that the ingredients are free from contamination.

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Contamination refers to when food items are spoiled by harmful microorganisms. In demonstrating this, candidate:

Checks that ingredients are stored in separate containers.

☐ YES ☐ NO

ii.

Checks that ingredients’ original packaging has no tears.

☐ YES ☐ NO

SA

i.

iii.

Checks that ingredients have no breaks in their skin or surface.

☐ YES ☐ NO

For example, prawns may be contaminated if their shells have tears or appear loose.

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During this workplace task: 9.

YES/NO

Assessor’s comments

Selects the ingredients needed to make the tapas based on stock rotation requirements. Stock rotation requirements refers to conditions that must be met to ensure food items are stored appropriately to avoid spoilage. At a minimum, the candidate demonstrates all of the following: Uses food products before the use-by dates on their labels.

☐ YES ☐ NO

b.

Selects ingredients based on the First-InFirst-Out rule to avoid waste.

☐ YES ☐ NO

PL E

a.

This refers to using older food items before newer food items. c.

Checks stock rotation schedule to confirm which ingredients to use first.

☐ YES ☐ NO

10. The candidate cleans the ingredients required to prepare the tapas.

Candidate must clean the ingredients following the quality standards reviewed for this task. At a minimum, the candidate demonstrates all of the following: a.

Rinses the following ingredients in running water. Check the ingredients that the candidate washes in running water for this task:

☐ YES ☐ NO

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☐ Fruits

☐ Vegetables

☐ Fresh herbs ☐ Shellfish

b.

Scrub firm fruits and vegetables with a clean brush to remove dirt or residue.

☐ YES ☐ NO

SA

This includes fruits and vegetables with firm skin, such as melons or cucumbers.

c.

Dry fruits and vegetables with a paper towel or clean cloth towel.

Observation Form © Precision RTO Resources

☐ YES ☐ NO

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During this workplace task:

YES/NO

Assessor’s comments

11. The candidate weighs and measures ingredients required for tapas This must be based on calculated amounts of ingredients. At a minimum, the candidate demonstrates all of the following: Uses the proper equipment to get the appropriate amount of each ingredient.

☐ YES ☐ NO

PL E

a.

This refers to using suitable tools to get the amount of ingredients needed based on calculations.

For example, if the candidate needs to weigh vegetables, they must use a digital kitchen scale; if the candidate needs to measure extra virgin olive oil, they must use a measuring jug. b.

Weighs ingredients precisely to minimise waste

This refers to using weighing tools to get the amount of ingredients as stated in the standard recipe. In demonstrating this, the candidate:

Checks that weighing scale is clean and dry before weighing ingredients.

☐ YES ☐ NO

ii.

Sets digital weighing scales to zero before use

☐ YES ☐ NO

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i.

iii.

c.

Weighs dry ingredients in appropriate containers to avoid spillage and waste

☐ YES ☐ NO

Measures ingredients to minimise waste.

This refers to using measuring tools to get only the exact amount of ingredients stated in the standard recipe. In demonstrating this, the candidate:

Levels off dry ingredients measured with spoons or cups with the flat side of knife

☐ YES ☐ NO

ii.

Sets measuring jugs on a flat surface before taking measurements

☐ YES ☐ NO

iii.

Reads measurements of ingredients in measuring jugs at eye-level

☐ YES ☐ NO

SA

i.

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During this workplace task: d.

YES/NO

Assessor’s comments

Creates portions of ingredients based on standard recipe. Portions must be made according to:  Calculations made for this task  Portion control procedures reviewed for this task.

PL E

In demonstrating this, the candidate: i.

Uses weighing scales to create exact portions of ingredients.

☐ YES ☐ NO

ii.

Uses measuring tools to create exact portions of ingredients.

☐ YES ☐ NO

iii.

Places the created portions of ingredients into separate containers.

☐ YES ☐ NO

12. The candidate minimises waste when preparing the selected ingredients to maximise profitability.

This refers to actions done to reduce food waste and ensure ingredients can be used to prepare more dishes. At a minimum, the candidate demonstrates all of the following: Peels fruits and vegetables thinly to maximise use.

☐ YES ☐ NO

b.

Sets aside food items that can be used in other recipes

☐ YES ☐ NO

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a.

For example, the candidate sets aside a lemon if they only used the zest to garnish the tapas. Stores food items for later use in appropriate temperatures to avoid spoilage

☐ YES ☐ NO

d.

Follows FIFO when storing food items to ensure

☐ YES ☐ NO

SA

c.

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During this workplace task:

YES/NO

Assessor’s comments

13. The candidate performs basic culinary cuts on the ingredients as required by the standard recipe. At a minimum, the candidate demonstrates all of the following: a.

Uses one or more basic culinary cuts to prepare ingredients.

PL E

These refer to slicing ingredients into specific shapes and sizes according to the standard recipe. Check one or more boxes to reflect the culinary cuts demonstrated by the candidate:

☐ YES ☐ NO

☐ Brunoise (Fine dice) ☐ Chiffonade (Shred)

☐ Julienne (Matchstick cut) ☐ Macédoine (Small dice)

☐ Parementier (Medium dice) ☐ Carre (Large dice)

☐ Paysanne (Cubes or triangles with a rounded side) ☐ Rondelle (Round slices) b.

Follows quality standards for the standard sizes of culinary cuts.

☐ YES ☐ NO

M

Cuts made must follow the sizes indicated in the standard recipe used for this task.

SA

For example, the candidate must cut garlic into thin slices for the garlic and chilli prawns.

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During this workplace task:

YES/NO

Assessor’s comments

14. The candidate completes mise en place tasks. This refers to setting up the ingredients and equipment in the work area to ensure smooth flow of food preparation. This must be based on the mise en place list accessed for this task.

a.

PL E

At a minimum, the candidate demonstrates all of the following: Sorts prepared ingredients into separate containers.

☐ YES ☐ NO

For example, candidate must use different containers for lemon rinds and for the sliced garlic. b.

Places ingredients near the equipment where they will be prepared.

☐ YES ☐ NO

For example, items to be fried must be placed in the workstation near the deep fryer, while items that must be boiled must be placed near the stove and pot. Places ingredients in the work area in the order that they will use them during food preparation.

☐ YES ☐ NO

d.

Places small equipment and tools in the work area in the order that they will use them during food preparation.

☐ YES ☐ NO

M

c.

15. The candidate completes mise en place in an organised and timely manner within commercial time constraints and deadlines. Commercial time constraints refer to the maximum acceptable wait time required to prepare the tapas dish for a customer. These vary depending on the type and number of portions of tapas required to prepare.

At a minimum, the candidate demonstrates all of the following: Groups the same or similar tasks together to ensure all ingredients are ready at the same time.

☐ YES ☐ NO

b.

Prepares multiple ingredients in one batch.

☐ YES ☐ NO

SA

a.

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Assessor Declaration By signing here, I confirm that I have observed the candidate, whose name appears above, prepare ingredients and equipment for tapas.

Assessor’s signature Assessor’s name Date signed

PL E

I confirm that the information recorded on this Observation Form is true and accurately reflects the candidate’s performance during their completion of the workplace task.

SA

M

END OF OBSERVATION FORM

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