28 Observations

SITHCCC028 – Prepare appetisers and salads
WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (TAPAS)

This form is for the assessor’s use only.
Purpose
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:
o 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.
Observation Form Version 1.0 Produced 25 October 2022

© Precision RTO Resources Page 1
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:
• 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.
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.

Page 2 © Precision RTO Resources
Candidate Details
Candidate Name Kushal Adhikari
Title/Designation Student
Assessor/Observer Details
Candidate is observed and Mr. Sonu

assessed by
Training Organisation Trinity institute
Relevant Qualifications Held Hospitality
Context of the Assessment
Assessment Environment  Real workplace/organisation ☐ Simulated environment
Mode of Observation  Direct observation ☐ Observation via video recording
Date of Observation 2023/06/28
Workplace/Organisation Trinity institute training kitchen
State/Territory NSW
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.

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Portion control scoops
☒Mortar and pestle
☒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
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
Contextualisation tapas
 Equipment, tools and facilities available in the candidate’s
workplace/organisation
Summary:
Assessor to provide a summary of the contextualisation done
here

Candidate Assessment Briefing
Date of assessment briefing 2023/06/28
The assessor confirms: YES/NO
1. They have discussed with the candidate the workplace task they are
 YES ☐ NO
required to complete for this assessment.
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  YES ☐ NO
this task.
3. They have discussed with the candidate the instructions on how they are
 YES ☐ NO
to undertake the workplace task.
4. They have provided the candidate guidance on how they can satisfactorily
 YES ☐ NO
complete the task.
5. They have discussed with the candidate the practical skills (outlined below)
 YES ☐ NO
they are required to meet to satisfactorily complete the task.
6. They have addressed the candidate’s questions or concerns about the

 YES ☐ NO
workplace task and the assessment process.

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.
This Observation Form must be used in conjunction with the Observation Form for Workplace Assessment Task
2 – Tapas.
Workplace/Organisation Trinity institute
Work Area Trinity institute
Job Responsibilities This includes menu planning, ingredient preparation, cooking,

plating and presentation, quality control, coordination, kitchen
This must correspond with the candidate’s cleanliness, inventory management and many others.
responsibilities that relate to the
preparation of appetisers.
Date of Service 2023/06/28
Time of Service 4:30 p.m
Type of Appetiser Tapas
Type of Tapas Prepared Fried squid

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 4
Candidate must prepare at least two

portions of tapas.
Special Customer Request ☒ Preparation Assessor to indicate type of customer

☐ Service
request.
Candidate must complete at least one
customer request. Make it extra

During this workplace task: YES/NO Assessor’s comments
1. 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.
Standard recipe must correspond to ALL of the following:
i. Specific type of tapas the  YES ☐ NO

candidate will prepare for this
task.
For example, the candidate must

prepare garlic and chilli prawns.
ii. Standard recipe used by the  YES ☐ NO

candidate’s workplace.
b. The candidate checks list of ingredients  YES ☐ NO

required by the standard recipe.
c. The candidate checks list of equipment  YES ☐ NO

required by the standard recipe
d. The candidate confirms all of the following from the standard recipe:
i. Steps required to prepare the  YES ☐ NO

tapas.
ii. Preparation time required to  YES ☐ NO

complete the tapas
2. The candidate confirms with supervisor for any ☐ YES

special customer requests that must be considered
when preparing the tapas. ☐ NO
This refers to any changes that customer wants into  NA

the food to be served. For example, the customer
requests to keep chillis whole to reduce the spiciness
of the dish.
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.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the tapas.
In demonstrating this, the candidate demonstrates all of the following:
a. The candidate prepares calculations based  YES ☐ NO

on the standard recipe used for this task.
b. The candidate prepares ingredients based  YES ☐ NO

on the required portions for the order.
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.
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
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

b. 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  YES ☐ NO

prepares for this task.

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  YES ☐ NO

For example, the candidate

prepares the peeler to use for
the lemon in the garlic and chilli
prawns dish.
Assessor must record ALL small

the dish.
this form.
▪
▪
c. The candidate safely assembles selected  YES ☐ NO

equipment needed to prepare the tapas.
This must be based on manufacturer

instructions reviewed by the candidate for
this task.
Assessor must record ALL equipment

candidate assembles:
▪
▪

5. The candidate ensures that ALL equipment to be used to prepare tapas are clean.
a. Checks ALL selected equipment needed to  YES ☐ NO

prepare tapas are clean.
Assessor to record ALL tools and
equipment candidate checks for the tapas.
b. Checks that the selected equipment are  YES ☐ NO

free from dirt or particles.
c. Washes ALL selected equipment based on  YES ☐ NO

manufacturer instructions reviewed by the
candidate for this task.
d. Checks that the selected equipment are  YES ☐ NO

dry before use.

6. 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:
a. The candidate uses equipment safely.
This refers to handling equipment in ways that will not compromise the safety of the candidate or
their colleagues.
In demonstrating this, candidate:
i. Asks colleagues to help lift or  YES ☐ NO

handle heavy equipment
ii. Sharpens knives with sharpening  YES ☐ NO

steel or stone before use.
iii. Uses cutting boards when  YES ☐ NO

preparing ingredients with
knives.
b. The candidate uses equipment hygienically
This refers to handling equipment in ways that will not compromise the safety and suitability of food
for consumption.
i. Removes loose dirt and food  YES ☐ NO

particles from equipment.
ii. Cleans equipment with hot water  YES ☐ NO

(60 °C) and detergent.
iii. Sanitises equipment with clean  YES ☐ NO

water of at least 75 °C for 2
minutes.
iv. Applies sanitising agent as  YES ☐ NO

directed by its label.
This must be based on the

instructions in the Safety Data
Sheets accessed for this task
v. Air-dries equipment completely  YES ☐ NO

before using again.

7. 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:
a. Bread  YES
Examples of bread include rolls and buns. ☐ NO
Assessor to indicate what kind of bread is ☐ NA

used in the recipe:
b. Bakery items  YES
Examples include biscuits, bars and pizza. ☐ NO
Assessor to indicate what kind of bakery item ☐ NA

is used in the recipe: bars
c. Dairy products  YES
Examples of dairy products include cheese ☐ NO

and yoghurt.
☐ NA
Assessor to indicate what kind of dairy
product is used in the recipe: cheese
d. Dressing ingredients  YES
Examples of dressing ingredients include oil, ☐ NO

vinegar and mustard.
☐ NA
Assessor to indicate what kind of dressing
ingredient is used in the recipe: vinegar and
mustard
e. Dry goods ☐ YES
Examples of dry goods include oats or rice. ☐ NO

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

f. Eggs  YES
Examples of eggs include free-range eggs, ☐ NO

organic eggs and barn-laid eggs.
☐ NA
Assessor to indicate what kind of egg is used
in the recipe: organic eggs
g. Farinaceous products  YES
Examples of farinaceous products include ☐ NO

potato, pasta and noodles.
☐ NA
Assessor to indicate what kind of farinaceous
product is used in the recipe: pasta
h. Frozen goods  YES
Examples include freeze-dried mixed berries ☐ NO

and frozen deli meat.
☐ NA
Assessor to indicate what kind of frozen good
is used in the recipe: deli meat
i. Fruit  YES
Examples of fruit include avocado, lime and ☐ NO

apples.
☐ NA
Assessor to indicate what kind of fruit is used
in the recipe: lime
j. Vegetables  YES
Examples of vegetables include lettuce, olives ☐ NO

or cucumbers.
☐ NA
Assessor to indicate what kind of vegetable is
used in the recipe: olives
k. Herbs  YES
Examples of herbs include: basil and parsley. ☐ NO
Assessor to indicate what kind of herbs are ☐ NA

used in the recipe: parsley

l. Spices ☐ YES
Examples of spices include pepper and ☐ NO
cinnamon.
☐ NA
Assessor to indicate what kind of spices are
used in the recipe: pepper
m. Meat  YES
Examples of meat include beef and pork. ☐ NO
Assessor to indicate what kind of meat is used ☐ NA

in the recipe: pork
n. Poultry ☐ YES
Examples of poultry include chicken and ☐ NO
duck.
☒ NA
Assessor to indicate what kind of poultry is
used in the recipe:
o. Seafood ☐ YES
Examples of seafood include white fish and ☐ NO
lobster.
☒ NA
Assessor to indicate what kind of seafood is
used in the recipe:

8. 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.
a. Checks perishable ingredients for signs of spoilage.
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.
Contamination refers to when food items are spoiled by harmful microorganisms.
i. Checks that ingredients are  YES ☐ NO

stored in separate containers.
ii. Checks that ingredients’ original  YES ☐ NO

packaging has no tears.
iii. Checks that ingredients have no  YES ☐ NO

breaks in their skin or surface.
For example, prawns may be

contaminated if their shells have
tears or appear loose.

9. 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.
a. Uses food products before the use-by  YES ☐ NO

dates on their labels.
b. Selects ingredients based on the First-In-  YES ☐ NO

First-Out rule to avoid waste.
This refers to using older food items before

newer food items.
c. Checks stock rotation schedule to confirm  YES ☐ NO

which ingredients to use first.
10. The candidate cleans the ingredients required to prepare the tapas.
Candidate must clean the ingredients following the quality standards reviewed for this task.
a. Rinses the following ingredients in running water.
Check the ingredients that the candidate  YES ☐ NO

washes in running water for this task:
☒ Fruits
☒ Vegetables
☒ Fresh herbs
☐ Shellfish
b. Scrub firm fruits and vegetables with a  YES ☐ NO

clean brush to remove dirt or residue.
This includes fruits and vegetables with

firm skin, such as melons or cucumbers.
c. Dry fruits and vegetables with a paper  YES ☐ NO

towel or clean cloth towel.

11. The candidate weighs and measures ingredients required for tapas
This must be based on calculated amounts of ingredients.

a. Uses the proper equipment to get the  YES ☐ NO

appropriate amount of each ingredient.
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:
i. Checks that weighing scale is clean and  YES ☐ NO

dry before weighing ingredients.
ii. Sets digital weighing scales to zero  YES ☐ NO

before use
iii. Weighs dry ingredients in appropriate  YES ☐ NO

containers to avoid spillage and waste
c. Measures ingredients to minimise waste.
This refers to using measuring tools to get only the exact amount of ingredients stated in the
standard recipe.
i. Levels off dry ingredients measured  YES ☐ NO

with spoons or cups with the flat side
of knife
ii. Sets measuring jugs on a flat surface  YES ☐ NO

before taking measurements
iii. Reads measurements of ingredients in  YES ☐ NO

measuring jugs at eye-level

d. 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.
i. Uses weighing scales to create  YES ☐ NO

exact portions of ingredients.
ii. Uses measuring tools to create  YES ☐ NO

iii. Places the created portions of  YES ☐ NO

ingredients into separate
containers.
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.
a. Peels fruits and vegetables thinly to  YES ☐ NO

maximise use.
b. Sets aside food items that can be used in  YES ☐ NO

other recipes
For example, the candidate sets aside a

lemon if they only used the zest to garnish
the tapas.
c. Stores food items for later use in  YES ☐ NO

appropriate temperatures to avoid spoilage
d. Follows FIFO when storing food items to  YES ☐ NO

ensure

13. The candidate performs basic culinary cuts on the ingredients as required by the standard recipe.
a. Uses one or more basic culinary cuts to prepare ingredients.
These refer to slicing ingredients into specific shapes and sizes according to the standard recipe.
Check one or more boxes to reflect the  YES ☐ NO

culinary cuts demonstrated by the
candidate:
☐ 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  YES ☐ NO

sizes of culinary cuts.
Cuts made must follow the sizes indicated

in the standard recipe used for this task.
For example, the candidate must cut garlic
into thin slices for the garlic and chilli
prawns.

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. Sorts prepared ingredients into separate  YES ☐ NO

containers.
For example, candidate must use different

containers for lemon rinds and for the
sliced garlic.
b. Places ingredients near the equipment  YES ☐ NO

where they will be prepared.
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.
c. Places ingredients in the work area in the  YES ☐ NO

order that they will use them during food
preparation.
d. Places small equipment and tools in the  YES ☐ NO

work area in the order that they will use
them during food preparation.
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.
a. Groups the same or similar tasks together  YES ☐ NO

to ensure all ingredients are ready at the
same time.
b. Prepares multiple ingredients in one batch.  YES ☐ NO

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (TOSSED SALAD)

Purpose
Task Overview
tossed salad while being observed by the assessor.
▪ Prepare all ingredients and equipment candidate required to prepare tossed salad.
▪ Measure and portion required ingredients for tossed salad based on standard recipes.
o Standard recipes for preparing tossed salad
o Workplace procedures, including mise en place requirements for preparing tossed salad
o Preparing ingredients for tossed salad
o Preparing equipment used in making tossed salad
o Minimising waste when preparing tossed salad.

o Standard recipes for tossed salad to be prepared
o Manufacturer instructions for equipment used for preparing tossed salad. This must include
o Mise en place lists and food preparation lists for tossed salad
skill.

▪
▪ Candidate Details
▪
▪ Assessor/Observer Details

assessed by
▪
▪ Context of the Assessment
State/Territory NSW
▪
▪

 Opportunity for candidate to prepare ingredients and
equipment of at least two portions of tossed salad
 Standard recipe of at least one tossed salad used in the
candidate’s organisation
 Manufacturer instructions for the equipment needed to
prepare tossed salad
 Ingredients to prepare tossed salad based on requirements
from the standard recipe accessed for this task
 Equipment and tools to prepare tossed salad
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
 vSink
 Gas, electric or induction stove top (two burners per
person)
Resources required for  Small equipment:
assessment
 Baking sheets and trays
☒Blow torch
☒Containers for hot and cold food

☒Cutting boards
☒Grater
☒Juicer
☒Knife sharpening equipment

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

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Salad spinner
☒Scales
☒Small utensils:
☒Sieve
☒Scraper
☒Spatula
☒Pastry brush
☒Whisk

☒Food safe gloves

Observation Form.
 Recipe of at least one type of tossed salad offered in the
Contextualisation tossed salad
Summary:
Assessor to provide a summary of the contextualisation done here

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form for each tossed salad that the candidate prepares ingredients
and equipment for.
Candidate must be able to prepare ingredients and equipment for at least two portions of tossed salad to
complete this task.
2 – Tossed salad.
Workplace/Organisation Trinity Institute
Work Area Trinity institute training kitchen

preparation of salads.
Time of Service 4:45pm
Type of Salad Tossed Salad
Type of Tossed salad Prepared Classic tossed salad

another type of tossed salad.

portions of tossed salad.

☐ Service
request.
customer request. Customer requested not to put sesame
seed.

1. The candidate confirms food production requirements for preparing the tossed salad.
a. The candidate prepares the standard recipe required to make the tossed salad.
i. Specific type of tossed salad the  YES ☐ NO

task.

prepare tossed green salad.




tossed salad.

complete the tossed salad
2. The candidate checks any special customer requests  YES

that must be considered when preparing the tossed
☐ NO
salad.
This refers to any changes that customer wants into ☐ NA
requests for to remove the avocados from the salad
due to dietary restrictions.



this task.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the tossed salad.
a. The candidate prepares based on the  YES ☐ NO

standard recipe used for this task.

For example, if a standard recipe of tossed

green salad uses 100g o f mesclun for four
portions, then the candidate must only
prepare 25g of mesclun for a single
portion.
4. The candidate prepares the equipment and tools required to make the tossed salad.
This must correspond to tools and equipment indicated in the standard recipe for the type of tossed salad they
will prepare.
ingredients.
Check ALL measuring tools and equipment  YES ☐ NO

recipe.
 Weighing scales
the recipe.
 Measuring jugs
recipe.

5. The candidate prepares the equipment and tools required to make the tossed salad.
This must correspond to tools and equipment indicated in the standard recipe for the type of tossed salad they
will prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
☐ Measuring jugs
recipe.
b. The candidate prepares all the equipment required to make the tossed salad.


prepare the stove to steam the
assorted greens for the tossed
green salad.
the dish.
this form.
▪
▪



prepares a steamer pan insert to
use for steaming assorted greens
for the tossed green salad dish.

the dish.
this form.
▪
▪

equipment needed to prepare the tossed
salad.

this task.


6. The candidate ensures that ALL equipment to be used to prepare tossed salad are clean.

prepare tossed salad are clean.
equipment candidate checks for the tossed
salad.



dry before use.


their colleagues.



knives.
for consumption.



minutes.



before using again.

8. The candidate prepares the ingredients needed to make the tossed salad.
a. Bread  YES

used in the recipe:
b. Bakery items ☐ YES

is used in the recipe:

and yoghurt.
☐ NA
product is used in the recipe:

☐ NA
ingredient is used in the recipe:
e. Dry goods  YES
Assessor to indicate what kind of dry good is ☐ NA

used in the recipe:

f. Eggs  YES

☐ NA
in the recipe:

☐ NA

☐ NA
i. Fruit  YES

apples.
☐ NA
in the recipe:

or cucumbers.
☐ NA
used in the recipe:
k. Herbs  YES

used in the recipe:

l. Spices  YES

cinnamon.
☐ NA
used in the recipe:
m. Meat  YES

in the recipe:
n. Poultry  YES

duck.
☐ NA
used in the recipe:
o. Seafood  YES

lobster.
☐ NA
used in the recipe:

Checking the ingredients’ quality refers to confirming that they are suitable to use in the tossed salad dish.
Indicators of quality include appearance and freshness of the ingredients.
ii. Decaying smell  YES ☐ NO
iii. Discolouration  YES ☐ NO

indicate spoilage.
For example, cucumbers are

discoloured when dirty, red
spots appear on the surface.



For example, cucumber skin

must be firm and not breakdown
easily when handled.

10. Selects the ingredients needed to make the tossed salad based on stock rotation requirements.



newer food items.

11. The candidate cleans the ingredients required to prepare the tossed salad.

☒ Fruits
☒ Vegetables
☒ Fresh herbs
☒ Shellfish




12. The candidate weighs and measures ingredients required for tossed salad



calculations.
measure extra virgin olive oil, they must use
a measuring jug.
i. Checks that weighing scale is  YES ☐ NO

clean and dry before weighing
ingredients.

before use
iii. Weighs dry ingredients in  YES ☐ NO

appropriate containers to avoid
spillage and waste
standard recipe.
i. Levels off dry ingredients  YES ☐ NO

measured with spoons or cups
with the flat side of knife
ii. Sets measuring jugs on a flat  YES ☐ NO

surface before taking
measurements
iii. Reads measurements of  YES ☐ NO

ingredients in measuring jugs at
eye-level





containers.

maximise use.

other recipes

the tossed salad.


ensure


candidate:
 Brunoise (Fine dice)
 Chiffonade (Shred)
 Julienne (Matchstick cut)
 Macédoine (Small dice)
☒ Parementier (Medium dice)
 Carre (Large dice)

rounded side)


For example, the candidate must cut
cucumber into thin slices for the tossed
green salad.

preparation.

containers.

containers for sliced cucumber and for the
steamed asparagus.



preparation.

and deadlines.
Commercial time constraints refer to the maximum acceptable wait time required to prepare the tossed salad
dish for a customer. These vary depending on the type and number of portions of tossed salad required to
prepare.

same time.

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (WARM SALAD)

Purpose
Task Overview
warm salad while being observed by the assessor.
▪ Prepare all ingredients and equipment candidate required to prepare warm salad.
▪ Measure and portion required ingredients for warm salads based on standard recipes.
o Standard recipes for preparing warm salads
o Workplace procedures, including mise en place requirements for preparing warm salads
o Preparing ingredients for warm salads
o Preparing equipment used in making warm salads
o Minimising waste when preparing warm salads.

o Standard recipes for warm salad to be prepared
o Manufacturer instructions for equipment used for preparing warm salads. This must include
o Mise en place lists and food preparation lists for warm salads
o Food inventory lists and stock labels such as use-by and best-by dates
during this task and the criteria for satisfactorily demonstrating each skill
skill.

▪
▪

assessed by
▪
State/Territory NSW
▪
▪

equipment of at least two portions of warm salad
 Standard recipe of at least one warm salad used in the
prepare warm salad
 Ingredients to prepare warm salad based on requirements
 Equipment and tools to prepare warm salad
These must include:
 Designated area for dry y and perishables
 Sink
person)
assessment
☒Blow torch

☒Cutting boards
☒Grater
☒Juicer

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

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Salad spinner
☒Scales
☒Small utensils:
☒Sieve
☐Scraper
☒Spatula
☒Pastry brush
☒Whisk

☒Food safe gloves

Observation Form.
 Recipe of at least one type of warm salad offered in the
warm salad
Contextualisation workplace/organisation
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

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

Type of Salad Warm Salad
Type of Warm salad Prepared. Warm roasted vegetable salad

another type of warm salad.

portions of warm salad.

☐ Service
request.
customer request. Customer requested not to put
oregano leaves.

1. The candidate confirms food production requirements for preparing the warm salad.
a. The candidate prepares the standard recipe required to make the warm salad.
i. Specific type of warm salad the  YES ☐ NO

task.

prepare a grilled sweet potato
and bacon salad.




warm salad.

complete the warm salad

that must be considered when preparing the warm
☐ NO
salad.
requests to serve the bacon separately instead of
sprinkled over the salad.



this task.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the warm salad.


For example, if a standard recipe of grilled

sweet potato and bacon salad needs 800g
of chilli for four portions, then the
candidate must only prepare 130g of
parsley for a single portion.
4. The candidate prepares the equipment and tools required to make the warm salad.
This must correspond to tools and equipment indicated in the standard recipe for the type of warm salad they
will prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
 Measuring jugs
recipe.

b. The candidate prepares all the equipment required to make the warm salad.


prepare the grill for cooking the
sweet potato for the grilled sweet
potato and bacon salad.
equipment candidate prepares the
dish.
Assessor to refer to the list of large
equipment provided in the
Resources Required section of this
form.
▪
▪


prepares the frying pan to cook the
bacon for the grilled sweet potato
and bacon salad.
equipment candidate prepares the
dish.
Assessor to refer to the list of large
equipment provided in the
Resources Required section of this
form.
▪
▪

equipment needed to prepare the warm
salad.

this task.


5. The candidate ensures that ALL equipment to be used to prepare warm salad are clean.

prepare warm salad are clean.
equipment candidate checks for the warm
salad.



dry before use.


their colleagues.



knives.
for consumption.

ii. Cleans equipment with hot water ☐ YES ☐ NO


minutes.



before using again.

7. The candidate prepares the ingredients needed to make the warm salad.
a. Bread  YES

used in the recipe:


and yoghurt.
☐ NA

☐ NA

used in the recipe:

f. Eggs  YES

☐ NA
in the recipe:

☐ NA

☐ NA
i. Fruit  YES

apples.
☐ NA
in the recipe:

or cucumbers.
☐ NA
used in the recipe:
k. Herbs  YES

used in the recipe:

l. Spices  YES

cinnamon.
☐ NA
used in the recipe:
m. Meat  YES

in the recipe:
n. Poultry  YES

duck.
☐ NA
used in the recipe:
o. Seafood  YES

lobster.
☐ NA
used in the recipe:

Checking the ingredients’ quality refers to confirming that they are suitable to use in the warm salad dish.

indicate spoilage.
For example, sweet potatoes are

discoloured when dark brown
spots grow on the surface.



For example, bacon must be soft

and moist; it should not be slimy
to touch.

9. Selects the ingredients needed to make the warm salad based on stock rotation requirements.



newer food items.

10. The candidate cleans the ingredients required to prepare the warm salad.

☐ Fruits
☐ Vegetables
☐ Fresh herbs
☐ Shellfish




11. The candidate weighs and measures ingredients required for warm salad



calculations.
measure sweet potato, they must use a
digital kitchen scale; if the candidate needs
to measure olive oil, they must use a
measuring spoon.

ingredients.

before use

spillage and waste
standard recipe.


measurements

eye-level





containers.

maximise use.

other recipes

the warm salad.


ensure


candidate:

rounded side)


For example, in a grilled sweet potato and
bacon salad, the candidate must cut sweet
potato diagonally into 1-cm slices.

preparation.

containers.
For example, in preparing a grilled sweet

potato and bacon salad, candidate must
use different containers for the blanched
snow peas and the sliced sweet potatoes.



preparation.

and deadlines.
Commercial time constraints refer to the maximum acceptable wait time required to prepare the warm salad
dish for a customer. These vary depending on the type and number of portions of warm salad required to
prepare.

same time.

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (ANTIPASTO)

Purpose
Task Overview
antipasto while being observed by the assessor.
▪ Prepare all ingredients and equipment candidate required to prepare antipasto.
▪ Measure and portion required ingredients for antipasto based on standard recipes.
o Standard recipes for preparing antipasto
o Workplace procedures, including mise en place requirements for preparing antipasto
o Preparing ingredients for antipasto
o Preparing equipment used in making antipasto
o Minimising waste when preparing antipasto.

o Standard recipes for antipasto to be prepared
o Manufacturer instructions for equipment used for preparing antipasto. This must include
o Mise en place lists and food preparation lists for antipasto
skill.

Candidate Details

assessed by
State/Territory NSW

equipment of at least two portions of antipasto
 Standard recipe of at least one antipasto used in the
prepare antipasto
 Ingredients to prepare antipasto based on requirements from
the standard recipe accessed for this task
 Equipment and tools to prepare antipasto
These must include:
 Sink
person)
assessment
☒Blow torch

☒Cutting boards
☒Grater
☒Juicer

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

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Salad spinner
☒Scales
☒Small utensils:
☒Sieve
☒Scraper
☒Spatula
☒Pastry brush
☒Whisk

☒Food safe gloves

Observation Form.
 Recipe of at least one type of antipasto offered in the
Contextualisation antipasto
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form for each antipasto that the candidate prepares ingredients
and equipment for.
Candidate must prepare ingredients and equipment for at least two portions of antipasto to complete this task.
2 – Antipasto.
Work Area Trinity kitchen

Time of Service 3:30 pm
Type of Appetiser Antipasto
• Bruschetta.
Type of Antipasto Prepared
• Bresaola
another type of antipasto.

portions of antipasto.

☐ Service
request.
customer request. no mozzarella

1. The candidate confirms food production requirements for preparing the antipasto.
a. The candidate prepares the standard recipe required to make the antipasto.
i. Specific type of antipasto the  YES ☐ NO

task.

prepare chilli garlic baked
ricotta.




antipasto.

complete the antipasto
2. The candidate confirms with supervisor for any  YES

special customer requests that must be considered
☐ NO
when preparing the antipasto.
requests for chillies to be removed from the dish.



this task.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the antipasto.


For example, if a standard recipe of chilli

garlic baked ricotta needs 30g of chilli for
six portions, then the candidate must only
prepare 5.3g of parsley for a single portion.
4. The candidate prepares the equipment and tools required to make the antipasto.
This must correspond to tools and equipment indicated in the standard recipe for the type of antipasto they
will prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
 Measuring jugs
recipe.

b. The candidate prepares all the equipment required to make the antipasto.


prepare the oven to bake the
chilli garlic baked ricotta.
the dish.
this form.
▪ oven
▪


prepares the whisk for the eggs
to use in the chilli garlic baked
ricotta dish.

the dish.
this form.
▪ knife
▪ tounge

equipment needed to prepare the
antipasto.

this task.


5. The candidate ensures that ALL equipment to be used to prepare antipasto are clean.

prepare antipasto are clean.
equipment candidate checks for the
antipasto.
▪ channel knife. small

hand tool in making
garnishes.
▪ spatula. used for
manipulating foods like
spreading.
▪ wire whip. used for mixing
thinner liquids.



dry before use.


their colleagues.



knives.
for consumption.

ii. Cleans equipment with hot  YES ☐ NO

water (60 °C) and detergent.
iii. Sanitises equipment with clean ☐ YES ☐ NO

minutes.


v. Air-dries equipment  YES ☐ NO

completely before using again.

7. The candidate prepares the ingredients needed to make the antipasto.
ingredient listed below must be used at least once across all appetisers and salads prepared for this task.
a. Bread  YES

used in the recipe: fresh baguette

is used in the recipe: *dip

and yoghurt.
☐ NA

☐ NA
ingredient is used in the recipe: olive
oil

used in the recipe:

f. Eggs  YES

☐ NA
in the recipe: free range eggs

☐ NA

☐ NA
is used in the recipe: meat
i. Fruit  YES

apples.
☐ NA
in the recipe: avocado

or cucumbers.
☐ NA
used in the recipe: bell pepper
k. Herbs  YES

used in the recipe: artichoke

l. Spices  YES

cinnamon.
☐ NA
used in the recipe:
m. Meat  YES

in the recipe: salami
n. Poultry ☐ YES
duck.
☐ NA
used in the recipe: egg
o. Seafood ☐ YES
Examples of seafood include white fish and  NO
lobster.
☐ NA
used in the recipe:

Checking the ingredients’ quality refers to confirming that they are suitable to use in the antipasto dish.

indicate spoilage.
For example, tomatoes are

discoloured when a white, green
or grey fuzz grows on the
surface.



For example, eggs must not have

any cracks on the shell.

9. Selects the ingredients needed to make the antipasto based on stock rotation requirements.



newer food items.

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

☒ Fruits
☒ Vegetables
☒ Fresh herbs
☐ Shellfish




11. The candidate weighs and measures ingredients required for antipasto



calculations.
measure basil pesto, they must use
measuring spoons.

ingredients.

before use

spillage and waste
standard recipe.


measurements

eye-level





containers.

maximise use.

other recipes

the antipasto.


ensure


candidate:
☒ Paysanne (Cubes or triangles with a

rounded side)
☒ Rondelle (Round slices)


chiffonade or shred the parsley required
for chilli garlic baked ricotta.

preparation.

containers.

containers for prosciutto and for semi-
dried tomatoes.



preparation.

and deadlines.
Commercial time constraints refer to the maximum acceptable wait time required to prepare the antipasto
dish for a customer. These vary depending on the type and number of portions of antipasto required to
prepare.

same time.

zWORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (CANAPÉS)

Purpose
Task Overview
canapés while being observed by the assessor.
▪ Prepare all ingredients and equipment candidate required to prepare canapés.
▪ Measure and portion required ingredients for canapés based on standard recipes.
o Standard recipes for preparing canapés
o Workplace procedures, including mise en place requirements for preparing canapés
o Preparing ingredients for canapés
o Preparing equipment used in making canapés
o Minimising waste when preparing canapés.

o Standard recipes for canapés to be prepared
o Manufacturer instructions for equipment used for preparing canapés. This must include
o Mise en place lists and food preparation lists for canapés
skill.

Candidate Details

assessed by
State/Territory NSW

equipment of at least two portions of canapés
 Standard recipe of at least one canapés used in the candidate’s
organisation
prepare canapés
 Ingredients to prepare canapés based on requirements from
 Equipment and tools to prepare canapés
These must include:
 Sink
person)
assessment
☒Blow torch
☒Cutting boards
☒Grater
☒Juicer
☒Sharpening steel
☒Sharpening stone
☒Knives:
☒Bread knife
☒Chef’s knife
☒Palette knife
☒Paring knife
☒Utility knife

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Salad spinner
☒Scales
☒Small utensils:
☒Sieve
☒Scraper
☒Spatula
☒Pastry brush
☒Whisk

☒Food safe gloves

Observation Form.
 Recipe of at least one type of canapés offered in the
Contextualisation canapés
Summary:
Assessor to provide a summary of the contextualisation done
here

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form for each canapés that the candidate prepares ingredients
and equipment for.
Candidate must prepare ingredients and equipment for at least two portions of canapés to complete this task.
2 – Canapés.
Work Area Trinity institute kitchen
Job Responsibilities Canape creation is all about balancing the unique needs and aspects
of every delicate ingredient and bringing them together
This must correspond with the candidate’s seamlessly.
Type of Appetiser Canapés
Type of Canapé Prepared Roast beef canapes

another type of canapés.

portions of canapés.

☐ Service
request.
customer request. Customer requested not to put dijon
mustard.

1. The candidate confirms food production requirements for preparing the canapés.
a. The candidate prepares the standard recipe required to make the canapés.
i. Specific type of canapés the  YES ☐ NO

task.

prepare roast beef canapés.




canapés.
ii. Preparation time required to ☐ YES ☐ NO

complete the canapés

that must be considered when preparing the
☐ NO
canapés.
requests for additional horseradish mayonnaise to
be served in a separate bowl.


candidate must consider: use gluten free bread in
canapes

this task.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the canapés.


For example, if a standard recipe of chilli

garlic baked ricotta needs 200g of roast
beef for eight portions, then the candidate
must only prepare 25g of roast beef for a
single portion
4. The candidate prepares the equipment and tools required to make the canapés.
This must correspond to tools and equipment indicated in the standard recipe for the type of canapés they will
prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
 Measuring jugs
recipe.

b. The candidate prepares all the equipment required to make the canapés.


prepare the oven to bake the
roast beef canapés.
the dish.
this form.
▪ Oven
▪ Griller


prepares the whisk for the eggs
to use in the roast beef canapés
dish.

the dish.
this form.
▪ Kinfe
▪ Grater

canapés.

this task.

▪ Oven

5. The candidate ensures that ALL equipment to be used to prepare canapés are clean.

prepare canapés are clean.
canapés.
▪ Oven
▪ Griller



dry before use.


their colleagues.



knives.
for consumption.



minutes.



before using again.

7. The candidate prepares the ingredients needed to make the canapés.
a. Bread  YES

used in the recipe: white bread

is used in the recipe: bread

and yoghurt.
☐ NA

☐ NA
ingredient is used in the recipe: olive oil

Examples of dry goods include oats or rice.  NO

used in the recipe:

f. Eggs ☐ YES
☐ NA
in the recipe: free range eggs
g. Farinaceous products ☐ YES

Examples of farinaceous products include  NO
☐ NA
h. Frozen goods ☐ YES

Examples include freeze-dried mixed berries  NO
☐ NA
i. Fruit  YES

apples.
☐ NA
in the recipe: avocado

or cucumbers.
☐ NA
used in the recipe: cucumber
k. Herbs  YES

used in the recipe: basil

l. Spices  YES

cinnamon.
☐ NA
used in the recipe: pepper
m. Meat  YES

in the recipe: beef
n. Poultry ☐ YES
Examples of poultry include chicken and  NO
duck.
☐ NA
used in the recipe:
o. Seafood ☐ YES
lobster.
☐ NA
used in the recipe:

Checking the ingredients’ quality refers to confirming that they are suitable to use in the canapés dish.
i. Signs of mould ☐ YES  NO
ii. Decaying smell ☐ YES  NO
iii. Discolouration ☐ YES  NO

indicate spoilage.
For example, capsicum are

discoloured when black or brown
spots grow on the surface.





9. Selects the ingredients needed to make the canapés based on stock rotation requirements.



newer food items.

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

☒ Fruits
☒ Vegetables
☒ Fresh herbs
☒ Shellfish




11. The candidate weighs and measures ingredients required for canapés



calculations.
measure horseradish cream, they must use
measuring spoons.

ingredients.

before use

spillage and waste
standard recipe.


measurements

eye-level





containers.

maximise use.

other recipes

the canapés.


ensure


candidate:

rounded side)


For example, the candidate must julienne
the roasted capsicum required for roast
beef canapés.

preparation.

containers.

containers for roast beef and for roasted
capsicum.



preparation.

and deadlines.
Commercial time constraints refer to the maximum acceptable wait time required to prepare the canapés dish
for a customer. These vary depending on the type of and number of portions of canapés required to prepare.

same time.

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (COMPOSED SALAD)

Purpose
Task Overview
composed salad while being observed by the assessor.
▪ Prepare all ingredients and equipment candidate required to prepare composed salad.
▪ Measure and portion required ingredients for composed salad based on standard recipes.
o Standard recipes for preparing composed salad
o Workplace procedures, including mise en place requirements for preparing composed salad
o Preparing ingredients for composed salad
o Preparing equipment used in making composed salad
o Minimising waste when preparing composed salad.

o Standard recipes for composed salad to be prepared
o Manufacturer instructions for equipment used for preparing composed salad. This must
include information on the following:
o Mise en place lists and food preparation lists for composed salad
skill.

Candidate Details

assessed by
State/Territory NSW

Complete all parts of the Observation Form, including the Assessor Declaration on the last page of this

equipment of at least two portions of composed salad
 Standard recipe of at least one composed salad used in the
prepare composed salad
 Ingredients to prepare composed salad based on requirements
 Equipment and tools to prepare composed salad
These must include:
 Sink
person)
assessment
☒Blow torch
☒Cutting boards
☒Grater
☒Juicer
☒Sharpening steel
☒Sharpening stone
☒Knives:
☒Bread knife
☒Chef’s knife
☒Palette knife
☒Paring knife
☒Utility knife

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Salad spinner
☒Scales
☒Small utensils:
☒Sieve
☒Scraper
☒Spatula
☒Pastry brush
☒Whisk

☒Food safe gloves

Observation Form.
 Recipe of at least one type of composed salad offered in the
Contextualisation composed salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form for each composed salad that the candidate prepares
ingredients and equipment for.
Candidate must be able to prepare ingredients and equipment for at least two portions of composed salad to
complete this task.
2 – Composed salad.
Job Responsibilities Washes, cleans, and cuts all fresh vegetables for salads and salad
bar, practicing accurate batch preparation for fresh same day
This must correspond with the candidate’s service.
Type of Salad Composed Salad
Type of Composed Salad Prepared Green composed salad

another type of composed salad.

portions of composed salad.

☐ Service
request.
customer request. Customer requested not to include
almonds in the recipe.

1. The candidate confirms food production requirements for preparing the composed salad.
a. The candidate prepares the standard recipe required to make the composed salad.
i. Specific type of composed salad  YES ☐ NO

the candidate will prepare for
this task.

prepare green lentil and quinoa
salad.




composed salad.

complete the composed salad

☐ NO
composed salad.
requests for to serve the poached eggs separately
from the salad.


candidate must consider: serve two portions of salad
one with poached eggs and the other one is without
poached eggs

this task.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the composed salad.


For example, if a standard recipe green

lentil and quinoa salad needs 100g of
quinoa for four portions, then the
candidate must only prepare 25g of quinoa
for a single portion.
4. The candidate prepares the equipment and tools required to make the composed salad.
This must correspond to tools and equipment indicated in the standard recipe for the type of composed salad
they will prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
☐ Measuring jugs

recipe.
☐ Measuring spoons

☐ Portioning scoops

b. The candidate prepares all the equipment required to make the composed salad.


prepare the stove to boil the
quinoa for the green lentil and
quinoa salad.
the dish.
this form.
▪ Salad spinner
▪ Scraper and chopper


prepares a medium saucepan to
boil the quinoa for the green
lentil and quinoa salad.

the dish.
this form.
▪ Lemon squeezer
▪ Strainer

composed salad.

this task.

▪ Electric whisk
▪ Veggie chopper

5. The candidate ensures that ALL equipment to be used to prepare composed salad are clean.

prepare composed salad are clean.
composed salad.



dry before use.


their colleagues.



knives.
for consumption.



minutes.



before using again.

7. The candidate prepares the ingredients needed to make the composed salad.
a. Bread ☐ YES
Examples of bread include rolls and buns.  NO

used in the recipe:

Examples include biscuits, bars and pizza.  NO


and yoghurt.
☐ NA

☐ NA
ingredient is used in the recipe: vinegar


used in the recipe:

f. Eggs ☐ YES
Examples of eggs include free-range eggs,  NO
☐ NA
in the recipe:

☐ NA

Examples include freeze-dried mixed berries  NO
☐ NA
i. Fruit ☐ YES
Examples of fruit include avocado, lime and  NO
apples.
☐ NA
in the recipe:

or cucumbers.
☐ NA
used in the recipe: cucumber, lettuce
k. Herbs  YES

used in the recipe: basil

l. Spices  YES

cinnamon.
☐ NA
used in the recipe: salt and pepper
m. Meat ☐ YES
Examples of meat include beef and pork.  NO

in the recipe:
n. Poultry ☐ YES
Examples of poultry include chicken and  NO
duck.
☐ NA
used in the recipe:
o. Seafood ☐ YES
lobster.
☐ NA
used in the recipe:

Checking the ingredients’ quality refers to confirming that they are suitable to use in the composed salad dish.
i. Signs of mould ☐ YES  NO
ii. Decaying smell ☐ YES  NO
iii. Discolouration ☐ YES  NO

indicate spoilage.
For example, tomatoes are

discoloured when a white, green
or grey fuzz grows on the
surface.





9. Selects the ingredients needed to make the composed salad based on stock rotation requirements.



newer food items.

10. The candidate cleans the ingredients required to prepare the composed salad.

☒ Fruits
☒ Vegetables
☒ Fresh herbs
☒ Shellfish




11. The candidate weighs and measures ingredients required for composed salad



calculations.
measure the extra virgin oil for the dressing,
they must use a measuring jug.

ingredients.

before use

spillage and waste
standard recipe.


measurements

eye-level





containers.

maximise use.

other recipes

the composed salad.


ensure


candidate:


rounded side)


For example, the candidate must brunoise
the ripe tomatoes into a fine dice for the
green lentil and quinoa salad.

preparation.

containers.

containers for the roughly chopped grape-
tomatoes and for the finely diced ripe
tomatoes for the green lentil and quinoa
salad.



preparation.

and deadlines.
Commercial time constraints refer to the maximum acceptable wait time required to prepare the composed
salad dish for a customer. These vary depending on the type and number of portions of composed salad required
to prepare.

same time.

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (FARINACEOUS SALAD)

Purpose
Task Overview
farinaceous salad while being observed by the assessor.
▪ Prepare all ingredients and equipment candidate required to prepare farinaceous salad.
▪ Measure and portion required ingredients for farinaceous salads based on standard recipes.
o Q111`Standard recipes for preparing farinaceous salads
o Workplace procedures, including mise en place requirements for preparing farinaceous

salads
o Preparing ingredients for farinaceous salads
o Preparing equipment used in making farinaceous salads
o Minimising waste when preparing farinaceous salads.

o Standard recipes for farinaceous salad to be prepared
o Manufacturer instructions for equipment used for preparing farinaceous salads. This must
include information on the following:
o Mise en place lists and food preparation lists for farinaceous salads
skill.
▪
▪

assessed by
State/Territory NSW


equipment of at least two portions of farinaceous salad
 Standard recipe of at least one farinaceous salad used in the
prepare farinaceous salad
 Ingredients to prepare farinaceous salad based on
requirements from the standard recipe accessed for this task
 Equipment and tools to prepare farinaceous salad
These must include:
 Sink
Resources required for person)
assessment  Small equipment:
☒Blow torch
☒Cutting boards
☒Grater
☒Juicer
☒Sharpening steel
☒Sharpening stone
☒Knives:
☒Bread knife
☒Chef’s knife
☒Palette knife
☒Paring knife

☒Utility knife

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Salad spinner
☒Scales
☒Small utensils:
☒Sieve
☒Scraper
☒Spatula
☒Pastry brush
☒Whisk

☒Food safe gloves

Observation Form.
 Recipe of at least one type of farinaceous salad offered in the
Contextualisation farinaceous salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form for each farinaceous salad that the candidate prepares
ingredients and equipment for.
Candidate must prepare ingredients and equipment for at least two portions of farinaceous salad to complete
this task.
2 – Farinaceous salad.
Workplace/Organisation trinity college
Work Area trinity training kitchen

Type of Salad Farinaceous Salad
Type of Farinaceous Salad Prepared farro salad

another type of farinaceous salad.

portions of farinaceous salad.

☐ Service
request.
customer request. Customer requested to remove Dijon
mustard.

1. The candidate confirms food production requirements for preparing the farinaceous salad.
a. The candidate prepares the standard recipe required to make the farinaceous salad.
i. Specific type of farinaceous salad  YES ☐ NO

the candidate will prepare for
this task.

prepare a warm lamb pasta
salad.




farinaceous salad.

complete the farinaceous salad

☐ NO
farinaceous salad.
requests for the lamb to be cooked until well-done.



this task.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the farinaceous salad.


For example, if a standard recipe of warm

lamb pasta salad needs 600g of lamb fillets
for four portions, then the candidate must
only prepare 150g of lamb fillet for a single
portion.
4. The candidate prepares the equipment and tools required to make the farinaceous salad.
This must correspond to tools and equipment indicated in the standard recipe for the type of farinaceous salad
they will prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
 Measuring jugs
recipe.

5. The candidate prepares the equipment and tools required to make the farinaceous salad.
This must correspond to tools and equipment indicated in the standard recipe for the type of farinaceous salad
they will prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
 Measuring jugs
recipe.
b. The candidate prepares all the equipment required to make the farinaceous salad.


prepare the stove to boil the
pasta for the warm lamb pasta
salad.
the dish.
this form.
▪
▪



prepares the frying pan to pan-
fry the lamb fillets for the warm
lamb pasta salad.

the dish.
this form.
▪
▪

farinaceous salad.

this task.


6. The candidate ensures that ALL equipment to be used to prepare farinaceous salad are clean.

prepare farinaceous salad are clean.
farinaceous salad.

c. Washes ALL selected equipment based on ☐ YES ☐ NO


dry before use.


their colleagues.



knives.
for consumption.



minutes.



before using again.

8. The candidate prepares the ingredients needed to make the farinaceous salad.
a. Bread  YES

used in the recipe:


and yoghurt.
☐ NA

☐ NA

used in the recipe:

f. Eggs  YES

☐ NA
in the recipe:

☐ NA

☐ NA
i. Fruit  YES

apples.
☐ NA
in the recipe:

or cucumbers.
☐ NA
used in the recipe:
k. Herbs  YES

used in the recipe:

l. Spices  YES

cinnamon.
☐ NA
used in the recipe:
m. Meat  YES

in the recipe:
n. Poultry  YES

duck.
☐ NA
used in the recipe:
o. Seafood  YES

lobster.
☐ NA
used in the recipe:

Checking the ingredients’ quality refers to confirming that they are suitable to use in the farinaceous salad
dish. Indicators of quality include appearance and freshness of the ingredients.

indicate spoilage.
For example, lamb fillets are

discoloured when it grows gray
spots on the surface before
cooking.



For example, capsicum peppers

must not have bruises or breaks.

10. Selects the ingredients needed to make the farinaceous salad based on stock rotation requirements.



newer food items.

11. The candidate cleans the ingredients required to prepare the farinaceous salad.
Check the ingredients that the candidate ☐ YES ☐ NO

☒ Fruits
☒ Vegetables
☒ Fresh herbs
☒ Shellfish




12. The candidate weighs and measures ingredients required for farinaceous salad



calculations.
weigh lamb fillets, they must use a digital
measure capers for the salad, they must use
a measuring spoon.

ingredients.

before use

spillage and waste
standard recipe.


measurements

eye-level





containers.

maximise use.

other recipes

the farinaceous salad.


ensure


candidate:
☒ Paysanne (Cubes or triangles with a

rounded side)


For example, the candidate must shred the
fresh parsley for the warm lamb pasta
salad.

preparation.

containers.

containers for the drained capers and for
the sliced capsicum for the warm lamb
pasta salad.



preparation.

and deadlines.
Commercial time constraints refer to the maximum acceptable wait time required to prepare the farinaceous
salad dish for a customer. These vary depending on the type and number of portions of farinaceous salad
required to prepare.

same time.

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (FRUIT SALAD)

Purpose
Task Overview
fruit salad while being observed by the assessor.
▪ Prepare all ingredients and equipment candidate required to prepare fruit salad.
▪ Measure and portion required ingredients for fruit salads based on standard recipes.
o Standard recipes for preparing fruit salads
o Workplace procedures, including mise en place requirements for preparing fruit salads
o Preparing ingredients for fruit salads
o Preparing equipment used in making fruit salads
o Minimising waste when preparing fruit salads.

o Standard recipes for fruit salad to be prepared
o Manufacturer instructions for equipment used for preparing fruit salads. This must include
o Mise en place lists and food preparation lists for fruit salads
skill.

▪
▪

assessed by
▪
State/Territory NSW
▪
▪

equipment of at least two portions of fruit salad
 Standard recipe of at least one fruit salad used in the
prepare fruit salad
 Ingredients to prepare fruit salad based on requirements from
 Equipment and tools to prepare fruit salad
These must include:
 Sink
person)
assessment
☒Blow torch

☒Cutting boards
☒Grater
☒Juicer

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

☒Measures
☒Measuring jugs
☒Measuring spoons
☒Salad spinner
☒Scales
☒Small utensils:
☒Sieve
☒Scraper
☒Spatula
☒Pastry brush
☒Whisk

☒Food safe gloves

Observation Form.
 Recipe of at least one type of fruit salad offered in the
Contextualisation fruit salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form for each fruit salad that the candidate prepares ingredients
and equipment for.
Candidate must prepare ingredients and equipment for at least two portions of fruit salad to complete this
task.
2 – Fruit salad.
Job Responsibilities Fruit salad is a dish made from a variety of fruits, frequently
served with syrup or their juices. Fruit salad can be served in a
This must correspond with the candidate’s variety of ways as a side dish or an appetizer.
Type of Salad Fruit Salad
Type of Fruit Salad Prepared Strawberry Fruit salad

another type of fruit salad.

portions of fruit salad.

☐ Service
request.
customer request. Pomegranate must not include

1. The candidate confirms food production requirements for preparing the fruit salad.
a. The candidate prepares the standard recipe required to make the fruit salad.
i. Specific type of fruit salad the  YES ☐ NO

task.

prepare a cinnamon-poached
fruit salad.




fruit salad.

complete the fruit salad

that must be considered when preparing the fruit
☐ NO
salad.
requests to reduce the sugar used in the fruit salad’s
syrup.


candidate must consider: dressing must be side

this task.

3. The candidate calculates required quantities for ALL ingredients needed to prepare the fruit salad.


For example, if a standard recipe of

cinnamon-poached fruit salad needs 100g
of caster sugar for four portions, then the
candidate must only prepare 25g of caster
sugar for a single portion.
4. The candidate prepares the equipment and tools required to make the fruit salad.
This must correspond to tools and equipment indicated in the standard recipe for the type of fruit salad they
will prepare.
ingredients.

recipe.
 Weighing scales
the recipe.
 Measuring jugs
recipe.

b. The candidate prepares all the equipment required to make the fruit salad.
i. Large equipment the candidate ☐ YES  NO


prepare the stove for boiling the
cinnamon in sugar syrup for the
cinnamon-poached fruit salad.
the dish.
this form.
ii. Small equipment the candidate ☐ YES  NO


prepares the saucepan to
prepare the sugar syrup for the
cinnamon-poached fruit salad.
the dish.
this form.
c. The candidate safely assembles selected ☐ YES  NO

equipment needed to prepare the fruit
salad.

this task.


5. The candidate ensures that ALL equipment to be used to prepare fruit salad are clean.

prepare fruit salad are clean.
equipment candidate checks for the fruit
salad.
▪ plates
▪ knives
▪ fork



dry before use.


their colleagues.



knives.
for consumption.



minutes.



before using again.

7. The candidate prepares the ingredients needed to make the fruit salad.
a. Bread ☐ YES
Examples of bread include rolls and buns.  NO

used in the recipe:

Examples include biscuits, bars and pizza.  NO

c. Dairy products ☐ YES

Examples of dairy products include cheese  NO
and yoghurt.
☐ NA
d. Dressing ingredients ☐ YES

Examples of dressing ingredients include oil,  NO
☐ NA


used in the recipe:

f. Eggs ☐ YES
Examples of eggs include free-range eggs,  NO
☐ NA
in the recipe:

☐ NA

☐ NA
is used in the recipe: Strawberry
i. Fruit ☐ YES
Examples of fruit include avocado, lime and  NO
apples.
☐ NA
in the recipe:
j. Vegetables ☐ YES
Examples of vegetables include lettuce, olives  NO
or cucumbers.
☐ NA
used in the recipe:
k. Herbs ☐ YES
Examples of herbs include: basil and parsley.  NO

used in the recipe:

l. Spices  YES

cinnamon.
☐ NA
used in the recipe:
m. Meat  YES

in the recipe:
n. Poultry  YES

duck.
☐ NA
used in the recipe:
o. Seafood  YES

lobster.
☐ NA
used in the recipe:

Checking the ingredients’ quality refers to confirming that they are suitable to use in the fruit salad dish.

indicate spoilage.
For example, cinnamon sticks

should remain the same shade of
brown to be considered safe to
use. They are discoloured if
change in colour or there are
dark spots on its surface.



For example, fruits used in a

tropical fruit salad like mango
and kiwifruit should have no
bruises or tears in the skin.

9. Selects the ingredients needed to make the fruit salad based on stock rotation requirements.



newer food items.

10. The candidate cleans the ingredients required to prepare the fruit salad.

☒ Fruits
☐ Vegetables
☐ Fresh herbs
☐ Shellfish




11. The candidate weighs and measures ingredients required for fruit salad



calculations.
measure soy custard, they must use a digital
measure water, they must use a measuring
jug.

ingredients.

before use

spillage and waste
standard recipe.


measurements

eye-level





containers.

maximise use.

other recipes

the fruit salad.


ensure


candidate:

rounded side)


For example, in a tropical fruit salad, the
candidate must cut kiwifruit into round
slices.

preparation.

containers.
For example, in preparing a tropical fruit

salad, candidate must use different
containers for the kiwifruit and the
pineapple.



preparation.

and deadlines.
Commercial time constraints refer to the maximum acceptable wait time required to prepare the fruit salad
dish for a customer. These vary depending on the type and number of portions of fruit salad required to prepare.

same time.

SITHCCC028 - Prepare and present salads and appetisers
WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (ANTIPASTO)

Purpose
Task Overview
For this task, the candidate is required to complete the following while being observed by the assessor:
▪ Prepare and present two portions of antipasto.
▪ Plate and present each antipasto according to plating and presentation requirements.
▪ Make adjustments to the antipasto for each of the following:
o Taste
o Temperature
o Texture
▪ Add dips, sauces and garnishes to prepared antipasto according to standard recipes.
▪ Check the presentation of each antipasto to be served. Make adjustments as needed.
▪ Store each prepared dish in appropriate environmental conditions.
▪ Clean your work area after the preparation and presentation of appetisers and salad
o Preparation and presentation methods for antipasto according to standard recipes
o Organisational procedures and considerations for storing and disposing of store surplus by-
products according to appropriate environmental conditions and cost reduction initiatives
o Procedures for cleaning kitchen equipment and the work area
o Using relevant cookery methods to prepare antipasto according to standard recipes
o Plating and presenting antipasto
o Cleaning work area used in preparing and presenting antipasto, including:
• Storage of food items and reusable by-products
• Disposal of unusable by-products

▪ Contextualise the criteria in this observation form so that they align with:
o Standard recipe for antipasto to be prepared
o Manufacturer instructions for equipment to be used for preparing antipasto. This must include
information on steps for operating equipment
o Organisational policies and procedures for presentation requirements, storage and disposal of
surplus ingredients
skill.

▪
▪

assessed by
▪
 Real ☐ Simulated environment

Assessment Environment
 Direct observation ☐ Observation via video

Mode of Observation
recording
State/Territory NSW
▪
▪

☐ Opportunity for candidate to:
☒ Prepare, plate and present at least two portions of

antipasto
☐ Standard recipe of at least one type of antipasto used in the

☐ Manufacturer instructions for the equipment needed to

prepare antipasto
☐ Ingredients to prepare at least two portions of antipasto
Each of the ingredients listed below must be used at least

once across the preparation of all the appetisers and salads
indicated by the unit’s Preliminary Task.
☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dressing ingredients
☒ Dry goods
☒ Eggs
Resources required for
assessment ☒ Farinaceous products
☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☐ Seafood
☒ Vegetables
✓ Equipment and tools to prepare antipasto
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
✓ Gas, electric or induction stove top (two burners per
person)

✓ Small equipment:
✓ Baking sheets and trays
✓ ☐Blow torch
✓ Containers for hot and cold food
✓ Cutting boards
✓ Grater
✓ Juicer
✓ Knife sharpening equipment:
✓ Sharpening steel
✓ Sharpening stone
✓ Knives:
✓ Bread knife
✓ Chef’s knife
✓ Palette knife
✓ Paring knife
✓ Utility knife
✓ Measures:
✓ Measuring jugs
✓ Measuring spoons
✓ Portion control scoops
✓ Mortar and pestle
✓ Pots and pans
✓ Sauce bottles
✓ Salad spinner
✓ Scales
✓ Scoops, skimmers and spiders
✓ Stainless steel bowls
✓ Service-ware:
✓ Crockery
✓ Cutlery and serving utensils
✓ Small utensils:
✓ Sieve
✓ Peelers, corers and slicers
✓ Strainers and chinois
✓ Scraper
✓ Spatula
✓ Pastry brush
✓ Tongs and serving utensils
✓ Whisk
✓ Spoons and ladles
✓ Steamer
✓ Temperature probe
✓ Thermometer
Equipment to clean the work area, including the following:
 Cleaning cloths
 Commercial cleaning and sanitising agents

 Chemicals for cleaning commercial kitchens, equipment
and food storage areas
 Dustpans and brooms
 Garbage bins and bags
 Hand towel dispenser and hand towels
 Mops and buckets
 Separate hand basin and soap for hand washing
 Sponges, brushes and scourers
 Tea towels

Observation Form.:
 Standard recipe of at least one antipasto prepared in the


antipasto
☒ Organisational guidelines on:
Contextualisation ☒ Presentation requirements for prepared antipasto
☒ Storage requirements for:
☒ Prepared antipasto
☒ Re-usable surplus ingredients
☒ Disposal requirements for unusable surplus by-products
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of antipasto that the candidate prepares.
Candidate must prepare AT LEAST TWO portions of antipasto to complete this task. The two portions may be
prepared in a single customer’s order or as part of separate orders.
1 – Antipasto.
Workplace/Organisation trinity institute
Work Area trinity kitchen

This must correspond with the cleanliness, inventory management and many others.
candidate’s responsibilities that
relate to the preparation of
appetisers.
Type of Appetiser Antipasto
• Bruschetta.
Type of Antipasto To Be Prepared
• Bresaola
This must correspond with the
standard recipe the candidate will
use.

completed if the candidate will
prepare another type of antipasto.
Number of Portions To Be Prepared 2

portions.
Special Customer Request ☒ Preparation Assessor to indicate type of customer request.

☐ Service
no artichoke.
Candidate must complete at least
one customer request.

A. PREPARE ANTIPASTO YES/NO Assessor’s comments
During this workplace task:
1. The candidate prepares at least two portions of the antipasto.

This must be based on the corresponding standard recipe accessed by the candidate for this task.
At a minimum, candidate demonstrates all of the following:
a. Uses the correct ingredients for  YES ☐ NO

preparing antipasto.
b. Uses appropriate amount of  YES ☐ NO

ingredients required for at least two
portions of antipasto.
This must correspond to the

calculated amounts determined in
Workplace Assessment Task 1 -
Antipasto.
c. Handles food according to food safety practices.
i. Uses appropriate tools such as  YES ☐ NO

tongs and spoons to handle
food.
ii. Keeps food covered between  YES ☐ NO

use.
iii. Avoids unnecessary touching  YES ☐ NO

of the food.
iv. Keeps cleaning agents and  YES ☐ NO

other non-food items in an
area away from the food.
v. Washes and thoroughly dries  YES ☐ NO

hands before and after
handling food.
d. Prepares antipasto using the  YES ☐ NO

prescribed order of steps as outlined
in the standard recipe reviewed for
this task.

A. PREPARE ANTIPASTO YES/N Assessor’s comments
O
e. Uses relevant cookery methods to prepare the antipasto.
This must be based on the cookery methods indicated in the standard recipe accessed for this task.
For example, the candidate’s organisation has a standard recipe for chilli garlic baked ricotta
indicates that the ricotta must be baked at 220°C for 15 minutes.
Check one or more boxes that  YES ☐ NO

indicate the cookery methods used
to prepare the antipasto.
☒ Baking
☐ Boiling
☐ Frying
☐ Grilling
☐ Poaching
☐ Roasting
☐ Steaming
f. Follows the cooking or preparation  YES ☐ NO

time indicated by the standard recipe
accessed for this task.
For example, the candidate must bake

the ricotta for 15 minutes.
g. Uses the cooking temperature  YES ☐ NO

indicated by the standard recipe

the ricotta in the oven at 220°C.

2. The candidate makes adjustments to the quality of the antipasto that they are preparing.
Candidate must confirm with their supervisor that the adjustments they make are still within their job
responsibilities.
At a minimum this must include adjusting the following:
a. Taste  YES ☐ NO
Candidate adds, reduces or

substitutes specific ingredients in the
dish to achieve an expected balance
of flavours.
Ingredients must still be listed in the

standard recipe used in this task.
For example, candidate must add salt

and pepper to the ricotta mixture to
ensure the balance of its flavour.
This must follow hygienic practices.
Assessor to indicate what candidate

adjusted in terms of taste:
b. Texture  YES ☐ NO
This involves adjusting the recipe or

cooking method to achieve the
expected mouthfeel of the finished
dish; or the feel of some ingredients
when touched, e.g. crisp, moist,
creamy.

the ricotta until it is firm to touch.

adjusted in terms of texture:
c. The candidate makes food quality  YES ☐ NO

adjustments within the scope of their
responsibilities.
Tasks implemented must correspond

to the job responsibilities listed at the
beginning of this assessment.
For example, candidate can only

adjust the amount of ingredients used
in a recipe.

3. The candidate prepares sauces for antipasto.
These must correspond to the sauces that are indicated by the standard recipe.
Assessor to indicate the sauce the candidate prepares to serve with the antipasto:
a. Uses the appropriate amount of  YES ☐ NO

ingredients for the sauce.
For example, candidate uses only 70g

of basil pesto dip.
b. Uses appropriate equipment to  YES ☐ NO

prepare the identified sauce.
For example, candidate purees dried

tomato with a stick blender.
c. Uses appropriate cookery method to  YES

prepare the sauce.
☐ NO
Tick NA if no cookery method was
☐ NA
used to prepare the sauce.
Assessor to indicate the cookery

method used to prepare the sauce:
4. The candidate makes adjustments to the  YES

preparation of the dish based on customer
☐ NO
request recorded for this task.
☐ NA
For example, candidate uses less salt to season
the cheese at the request of the customer.
Assessor to indicate what candidate adjusted

in response to a special customer request:
remove artichoke
Tick NA if the special customer request is not

relevant to how the dish was prepared.

B. PLATE AND PRESENT ANTIPASTO YES/NO Assessor’s comments
1. The candidate serves prepared antipasto.
This must be based on the presentation requirements relevant to the antipasto’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared antipasto onto
selected service-ware.
This refers to placing consistently measured portions for each plate of prepared antipasto.
Check AT LEAST ONE of the boxes to  YES ☐ NO

indicate the portion control
procedures used by the candidate:
☒ Uses portion control scoops to

plate the antipasto.
☐ Uses measuring spoons to place

dips into bowls.
☐ Uses a measuring cup to

measure sauces.
b. The candidate plates the prepared antipasto onto the correct service-ware.
This refers to using the dishes or crockery indicated by the standard recipe and organisational
presentation requirements.
At a minimum the candidate must do ALL of the following:
i. Serves antipasto on a large  YES ☐ NO

platter
ii. Serves antipasto platter with ☐ YES ☐ NO

skewers for customers’ use
iii. Serves dips and sauces in ☐ YES ☐ NO

separate serving bowls.

c. Plates the prepared antipasto appropriately.
This refers to arranging the food items in the service-ware as indicated by organisational
At a minimum, the candidate must demonstrate ALL of the following:
i. Groups the same types of food ☐ YES  NO

items together on the platter.

places dips and sauces
together on the serving
platter.
ii. Adds flourishes on the service-  YES ☐ NO

ware.
For example, placing fresh

parsley on top of the baked
ricotta as garnish.

2. The candidate adds appropriate dips, sauces and garnishes based on standard recipes of the antipasto.
a. The candidate uses the appropriate dip or sauce as indicated by the standard recipe.
i. Dips ☐ YES
Specify the specific dip added  NO
by the candidate
☐ NA
Tick NA if the antipasto is not
served with dip.
ii. Sauces ☐ YES
Specify the specific sauce ☐ NO

added by the candidate
☒ NA
Tick NA if the antipasto is not
served with sauce.
iii. The candidate adds the appropriate garnish.
This refers to food items that serves as decorative and flavouring enhancers placed as
finishing touches on the antipasto.
Check at least one item used  YES ☐ NO

as garnish based on the
standard recipe.
 Fresh herbs (e.g. parsley,

basil, etc.)
Assessor to specify the

herbs used by the
candidate:
 Spices (e.g. cardamom,

cinnamon, nutmeg.)
Assessor to specify the

spice used by the
candidate:

3. The candidate checks the appearance of the plated antipasto.
This refers to making sure the dish is presentable and ready to serve to the customer.
a. Checks that all service ware and is free  YES ☐ NO

from stains, drips or spills.
b. Checks to ensure that all of the following are included with the antipasto:
i. Cutlery  YES ☐ NO
ii. Dips ☐ YES  NO
iii. Sauces ☐ YES  NO
iv. Garnish  YES ☐ NO
c. Checks for drips and spills on service-  YES ☐ NO

ware used to serve the antipasto.

4. The candidate adjusts the presentation of the dish to meet presentation requirements.
This refers to adding, reducing or substituting specific ingredients to ensure the antipasto meets presentation
requirements.
a. Adjusts visual balance of the prepared antipasto.
Candidate places the appropriate proportions of ingredients and garnish without overwhelming the
service-ware it is presented on.
Check one or more of the boxes  YES ☐ NO

below to indicate how the candidate
adjusts the balance of the dish:
☒ Distributes food items equally

across the service-ware.
☒ Ensures main ingredient stands out

on the service-ware.
☒ Keeps food items away from the

edges of the service-ware.
b. Adjusts the colours in the antipasto plate.
Candidate presents attractive colours on the prepared antipasto. Colours on the finished plate are
attractive if they are make the dish look appetising to eat.

adjusts the colours in the antipasto:
☒ Uses at least two opposing primary

colours in the finished plate.
For example, candidate serves

golden parmesan crisps with fresh
greens like basil as garnish.
☒ Use green vegetables or brightly

coloured fruits as garnish to
contrast with the main ingredient.
☒ Uses appropriate colour of service-

ware to plate the finished dish.
For example, candidate uses a

white serving platter for the
parmesan crisps to let the bright
colours of the dish stand out.

c. Adjusts the contrast in the antipasto plate.

Candidate uses variations in texture, arrangement and height to achieve visual interest in the dish.
Check AT LEAST ONE box to indicate  YES ☐ NO

how the candidate adjusts the
contrast of the dish:
☒ Places food items of different

textures beside each other for
visual appeal.
For example, the candidate places

chopped tomato mixture over the
smooth ricotta spread since they
have differing textures.
☒ Plates food items off-centre to

create contrast in the
arrangement of the plated dish.

arranges all the bruschetta
asymmetrically to achieve visual
interest.
☒ Places food items at different

heights for visual interest.
For example, the candidate stacks

slices of ricotta mixture against
each other to create height.

5. The candidate adjusts the presentation of the  YES

dish according to the customer request
☐ NO
recorded for this task.
☐ NA
For example, candidate presents the antipasto
on two smaller serving platters at the
customers’ request.


relevant to how the dish was presented.
6. The candidate checks the temperature of  YES ☐ NO

antipasto to ensure it is ready for service.
For example, candidate ensures baked crisps

are cool before assembly and service to prevent
the basil from wilting from heat .
7. The candidate completes antipasto in an organised and timely manner within commercial time constraints and
deadlines.
Time constraints refer to the maximum acceptable wait time required to prepare the antipasto dish for a
customer. These vary depending on the type and number of portions of antipasto required to prepare.
Check one or more of the boxes below to  YES ☐ NO

indicate how the candidate completes the dish
within time constraints:
☒ Groups the same or similar tasks together to

ensure all portions are completed at the
same time.
☒ Prepares multiple orders of the same

antipasto in one batch.
☒ Completes antipasto within the maximum

acceptable wait time for the customer

C. CLEAN WORK AREA YES/NO Assessor’s comments
1. The candidate stores prepared antipasto in appropriate environmental conditions.
Environmental conditions refer to the temperature and storage requirements that ensure prepared dishes will
not spoil.
a. Stores ingredients in separate  YES ☐ NO

containers
b. Places ingredients in airtight containers  YES ☐ NO
c. Places all perishable items in the  YES ☐ NO

refrigerator.
d. Places dry, non-perishable items in dry  YES ☐ NO

goods storage.
2. The candidate stores the surplus by-products that can still be used in future recipes.
Surplus by-products refer to prepared ingredients that were not used in a dish. These ingredients are
considered reusable or safe for future use according to food safety practices.
These must follow the organisation’s food safety practices and guidelines relating to food storage.
a. Handles by-products following food  YES ☐ NO

safety practices to keep ingredients safe
to re-use in future recipes.
For example, candidate uses tongs or

utensils to transfer food to storage
containers.
b. Stores surplus by-products according to environmental considerations
Environmental considerations refer to practices related to food storage that are used to reduce the
kitchen’s harmful impact on the environment.
i. Uses re-usable containers to  YES ☐ NO

reduce disposable waste.
ii. Stores by-products in separate  YES ☐ NO

containers to prevent cross
contamination.
iii. Places by-products in proper  YES ☐ NO

storage to prevent additional
waste.

c. Stores surplus by-products according to cost reduction initiatives.
Cost-reduction initiatives refer to practices that are used to reduce food waste from spoilage in
relation to ensuring safe food storage.
i. Stores re-usable by-products  YES ☐ NO

following First-In-First-Out
rule.
This ensures that these by-

products will be used during
the next service period.
ii. Stores leftover herb stems in  YES ☐ NO

airtight containers to infuse
dressings.
iii. Shred or slice reusable  YES ☐ NO

ingredients into smaller pieces
for simpler storage.

3. The candidate disposes of surplus by-products that cannot be used in the next preparation period.
These must follow the organisation’s food safety practices and guidelines relating to food disposal.
At a minimum, candidate must demonstrate ALL of the following:
a. Disposes by-products according to environmental considerations
Environmental considerations refer to practices related to disposing unusable by-products that are
used to reduce the kitchen’s harmful impact on the environment.
i. Uses separate garbage bags  YES ☐ NO

for wet ingredients and dry
ingredients
ii. Disposes contaminated  YES ☐ NO

prepared dishes into a
separate garbage bin.
iii. Disposes compostable waste  YES ☐ NO

in a separate garbage bin.
a. Disposes by-products according to cost reduction initiatives

Cost-reduction initiatives refer to practices that are used to reduce the funds spent by the
organisation in relation to disposing unusable by-products.
i. Only use garbage bags that ☐ YES ☐ NO

match the size of the garbage
bins to avoid over-purchasing
supplies
ii. Set aside food packaging that  YES ☐ NO

can be re-used or upcycled

4. The candidate cleans the work area based on workplace procedures.

This must correspond with the organisational cleaning procedures that candidate accessed and reviewed in
this task.
a. Cleans the work area
i. Wipes off surfaces with clean  YES ☐ NO

cloth
ii. Sanitises work surfaces with  YES ☐ NO

cleaning and sanitising agents
and chemicals.
Candidate must use amounts

of cleaning agent indicated by
the Safety Data Sheets
iii. Uses a mop and bucket to  YES ☐ NO

clean up spills on the floor.
iv. Uses broom and dustpan to  YES ☐ NO

sweep up dry debris from the
floor.
b. Cleans work area following environmental considerations
i. Conserve water by washing  YES ☐ NO

full racks of equipment when
possible.
ii. Uses only the suggested  YES ☐ NO

amount of cleaning product to
clean surfaces and equipment
to reduce environmental
impact.
iii. Uses appropriately sized  YES ☐ NO

garbage bags to dispose of
waste.
iv. Turns off cleaning equipment  YES ☐ NO

such as dishwashers when not
in use

c. The candidate cleans the equipment that they used to prepare antipasto.
i. Wipes dirt from equipment  YES ☐ NO

using clean cloths
ii. Washes equipment  YES ☐ NO
iii. Dries the equipment appropriately
1. Drip-dries crockery and  YES ☐ NO

equipment using a
drying rack
2. Dries handheld  YES ☐ NO

utensils with a tea
towel
iv. Puts equipment away in its  YES ☐ NO

correct place after its use

WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (CANAPÉS)

Purpose
Task Overview
▪ Prepare and present two portions of canapés.
▪ Plate and present each canapés according to plating and presentation requirements.
▪ Make adjustments to the canapés for each of the following:
o Taste
o Temperature
o Texture
▪ Add dips, sauces and garnishes to prepared canapés according to standard recipes.
▪ Check the presentation of each canapés to be served. Make adjustments as needed.
o Preparation and presentation methods for canapés according to standard recipes
o Using relevant cookery methods to prepare canapés according to standard recipes
o Plating and presenting canapés
o Cleaning work area used in preparing and presenting canapés, including:

o Standard recipe for canapés to be prepared
o Manufacturer instructions for equipment to be used for preparing canapés. This must include
surplus ingredients
skill.

Candidate Details

assessed by


Mode of Observation
recording
State/Territory NSW


canapés
☐ Standard recipe of at least one type of canapés used in the


prepare canapés
☐ Ingredients to prepare at least two portions of canapés

☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dry goods
☒ Eggs
☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☒ Seafood
☒ Vegetables
☐ Equipment and tools to prepare canapés
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

☐ Gas, electric or induction stove top (two burners per
person)
☐ Small equipment:
☐ Baking sheets and trays
☐ Blow torch
☐ Containers for hot and cold food
☐ Cutting boards
☐ Grater
☐ Juicer
☐ Knife sharpening equipment:
☐ Sharpening steel
☐ Sharpening stone
☐ Knives:
☐ Bread knife
☐ Chef’s knife
☐ Palette knife
☐ Paring knife
☐ Utility knife
☐ Measures:
☐ Measuring jugs
☐ Portion control scoops
☐ Mortar and pestle
☐ Pots and pans
☐ Sauce bottles
☐ Salad spinner
☐ Scales
☐ Scoops, skimmers and spiders
☐ Stainless steel bowls

☐ Service-ware:
☐ Crockery
☐ Cutlery and serving utensils
☐ Small utensils:
☐ Sieve
☐ Peelers, corers and slicers
☐ Strainers and chinois
☐ Scraper
☐ Spatula
☐ Pastry brush
☐ Tongs and serving utensils
☐ Whisk
☐ Spoons and ladles
☐ Steamer
☐ Temperature probe
☐ Thermometer
 Cleaning cloths

 Tea towels

Observation Form.:
 Standard recipe of at least one canapés prepared in the


canapés
Contextualisation ☒ Presentation requirements for prepared canapés
☒ Prepared canapés
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of canapés that the candidate prepares.
Candidate must prepare AT LEAST TWO portions of canapés to complete this task. The two portions may be
1 – Canapés.
Workplace/Organisation trinity institute
Work Area trinity institute

appetisers.
Time of Service 5.00pm
Type of Appetiser Canapés
Type of Canapés To Be Prepared canape’s Winchester

use.

prepare another type of canapés.
Number of Portions To Be Prepared 5

portions.

☐ Service
To avoid Parmesan cheese

A. PREPARE CANAPÉS YES/NO Assessor’s comments
1. The candidate prepares at least two portions of the canapés.


preparing canapés.

portions of canapés.

Canapés.
i. Uses appropriate tools such as  YES ☐ NO

tongs and spoons to handle
food.
ii. Keeps food covered between  YES ☐ NO

use.
iii. Avoids unnecessary touching  YES ☐ NO

of the food.

v. Washes and thoroughly dries  YES ☐ NO

hands before and after
handling food.
d. Prepares canapés using the  YES ☐ NO

this task.

A. PREPARE CANAPÉS YES/N Assessor’s comments
O
e. Uses relevant cookery methods to prepare the canapés.
For example, the candidate’s organisation has a standard recipe for roast beef canapés indicates that
the baguette slices must be baked at 180°C for 8-10 minutes.

to prepare the canapés.
☒ Baking
☒ Boiling
☒ Frying
☒ Grilling
☐ Poaching
☒ Roasting
☒ Steaming


the baguette slices for 8-10 minutes.


the baguette slices in the oven at
180°C.

2. The candidate makes adjustments to the quality of the canapés that they are preparing.
responsibilities.

of flavours.

For example, candidate must add

pepper to the horseradish
mayonnaise to ensure the balance of
its flavours.


creamy.
For example, the candidate must mix

horseradish cream with mayonnaise
until smooth.


responsibilities.


in a recipe.

3. The candidate prepares sauces for canapés.
Assessor to indicate the sauce the candidate prepares to serve with the canapés:

For example, candidate uses only 22

ml of Dijon mustard for the
horseradish mayonnaise.

For example, candidate combines all

horseradish mayonnaise ingredients
in a small bowl.
c. Uses appropriate cookery method to ☐ YES

prepare the sauce.
 NO
☐ NA


☐ NO
☐ NA
For example, candidate ensures roast beef is
cooked until medium-well at the request of the
customer.



B. PLATE AND PRESENT CANAPÉS YES/NO Assessor’s comments
1. The candidate serves prepared canapés.
This must be based on the presentation requirements relevant to the canapés’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared canapés onto
This refers to placing consistently measured portions for each plate of prepared canapés.


plate the canapés.
☒ Uses measuring spoons to place

dips into bowls.
☒ Uses a measuring cup to measure

sauces.
b. The candidate plates the prepared canapés onto the correct service-ware.
i. Serves canapés on a large  YES ☐ NO

platter
ii. Serves canapés platter with  YES ☐ NO

appetiser toothpicks for
customers’ use
iii. Serves dips and sauces in  YES ☐ NO


C. PLATE AND PRESENT CANAPÉS YES/NO Assessor’s comments
c. Plates the prepared canapés appropriately.
i. Groups the same types of  YES ☐ NO

food items together on the
platter.

platter.
ii. Adds flourishes on the ☐ YES  NO

service-ware.
For example, places sliced

capsicum peppers on the
edge of the serving platter
as garnish.

2. The candidate adds appropriate dips, sauces and garnishes based on standard recipes of the canapés.
i. Dips  YES
Specify the specific dip added ☐ NO

by the candidate
☐ NA
Tick NA if the canapés is not
served with dip.
ii. Sauces ☐ YES
Specify the specific sauce  NO

added by the candidate
☐ NA
Tick NA if the canapés is not
served with sauce.
b. The candidate adds the appropriate garnish.
This refers to food items that serves as decorative and flavouring enhancers placed as finishing
touches on the canapés.
Check at least one item used as  YES ☐ NO

garnish based on the standard recipe.
☐ Fresh herbs (e.g. parsley, basil,

etc.)
Assessor to specify the herbs used

by the candidate:
☐ Spices (e.g. cardamom, cinnamon,

nutmeg.)
Assessor to specify the spice used

by the candidate:

3. The candidate checks the appearance of the plated canapés.
At a minimum, the candidate:

b. Checks to ensure that all of the following are included with the canapés:
ii. Dips  YES ☐ NO
iii. Sauces  YES ☐ NO

ware used to serve the canapés.

This refers to adding, reducing or substituting specific ingredients to ensure the canapés meets presentation
requirements.
a. Adjusts visual balance of the prepared canapés.

☐ Distributes food items equally

☐ Ensures main ingredient stands out

☐ Keeps food items away from the

b. Adjusts the colours in the canapés plate.
Candidate presents attractive colours on the prepared canapés. Colours on the finished plate are

adjusts the colours in the canapés:
☐ Uses at least two opposing primary


roast beef canapes with fresh
greens like parsley as garnish.
☐ Use green vegetables or brightly

☐ Uses appropriate colour of service-


white serving platter for the roast
beef canapes to let the bright

c. Adjusts the contrast in the canapés plate.


☐ Places food items of different

visual appeal.

capsicum over smooth
mayonnaise due to their differing
textures.
☐ Plates food items off-center to


arranges all the canapes in an
alternating pattern on the platter.
☐ Places food items at different


ensures to dollop horseradish
mayonnaise with a tablespoon to
create height.


☐ NO
☐ NA
For example, candidate presents the canapés on
two smaller serving platters at the customers’
request.



canapés to ensure it is ready for service.
For example, candidate ensures baguette slices

are cool before assembly and service to prevent
the mayonnaise from overheating .
7. The candidate completes canapés in an organised and timely manner within commercial time constraints and
deadlines.
Time constraints refer to the maximum acceptable wait time required to prepare the canapés dish for a
customer. These vary depending on the type and number of portions of canapés required to prepare.

☐ Groups the same or similar tasks together to

same time.
☐ Prepares multiple orders of the same

canapés in one batch.
☐ Completes canapés within the maximum


1. The candidate stores prepared canapés in appropriate environmental conditions.
not spoil.

containers
c. Places all perishable items in the ☐ YES  NO

refrigerator.

goods storage.


containers.

ii. Stores by-products in separate ☐ YES  NO

contamination.

waste.

i. Stores re-usable by-products  YES ☐ NO

following First-In-First-Out
rule.

ii. Stores leftover herb stems in  YES ☐ NO

airtight containers to infuse
dressings.

ingredients into smaller pieces
for simpler storage


ingredients

iii. Disposes compostable waste  YES ☐ NO

in a separate garbage bin.

i. Only use garbage bags that ☐ YES  NO

match the size of the garbage
bins to avoid over-purchasing
supplies
ii. Set aside food packaging that  YES ☐ NO

can be re-used or upcycled


this task.
i. Wipes off surfaces with clean  YES ☐ NO

cloth

cleaning and sanitising agents
and chemicals.
Candidate must use amounts

of cleaning agent indicated by
the Safety Data Sheets
iii. Uses a mop and bucket to  YES ☐ NO

clean up spills on the floor.
iv. Uses broom and dustpan to ☐ YES  NO

sweep up dry debris from the
floor.
i. Conserve water by washing  YES ☐ NO

full racks of equipment when
possible.
ii. Uses only the suggested  YES ☐ NO

amount of cleaning product to
clean surfaces and equipment
to reduce environmental
impact.
iii. Uses appropriately sized  YES ☐ NO

garbage bags to dispose of
waste.
iv. Turns off cleaning equipment  YES ☐ NO

such as dishwashers when not
in use

c. The candidate cleans the equipment that they used to prepare canapés.

using clean cloths
1. Drip-dries crockery and  YES ☐ NO

equipment using a
drying rack

utensils with a tea
towel


WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (COMPOUND SALAD)

Purpose
Task Overview
▪ Prepare and present two portions of compound salad.
▪ Plate and present each compound salad according to plating and presentation requirements.
▪ Make adjustments to the compound salad for each of the following:
o Taste
o Temperature
o Texture
▪ Add dips, sauces and garnishes to prepared compound salad according to standard recipes.
▪ Check the presentation of each compound salad to be served. Make adjustments as needed.
o Preparation and presentation methods for compound salad according to standard recipes
o Using relevant cookery methods to prepare compound salad according to standard recipes
o Plating and presenting compound salad
o Cleaning work area used in preparing and presenting compound salad, including:

o Standard recipe for compound salad to be prepared
o Manufacturer instructions for equipment to be used for preparing compound salad. This must
include information on steps for operating equipment
surplus ingredients
skill.

▪
▪

assessed by
▪


Mode of Observation
recording
State/Territory NSW
▪
▪


compound salad
☐ Standard recipe of at least one type of compound salad used

in the candidate’s organisation

prepare compound salad
☐ Ingredients to prepare at least two portions of compound

salad

☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dry goods
☒ Eggs
assessment
☒ Farinaceous products
☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☒ Seafood
☒ Vegetables
☐ Equipment and tools to prepare compound salad
These must include:

☐ Sink

person)
☐ Blow torch
☐ Cutting boards
☐ Grater
☐ Juicer
☐ Knives:
☐ Bread knife
☐ Chef’s knife
☐ Palette knife
☐ Paring knife
☐ Utility knife
☐ Measures:
☐ Measuring jugs
☐ Pots and pans
☐ Sauce bottles
☐ Salad spinner
☐ Scales

☐ Service-ware:
☐ Crockery
☐ Small utensils:
☐ Sieve
☐ Scraper
☐ Spatula
☐ Pastry brush
☐ Whisk
☐ Steamer
☐ Thermometer
 Cleaning cloths

 Tea towels

Observation Form.:
 Standard recipe of at least one compound salad prepared in

the candidate’s organisation

compound salad
Contextualisation ☒ Presentation requirements for prepared compound salad
☒ Prepared compound salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of compound salad that the candidate
prepares.
Candidate must prepare AT LEAST TWO portions of compound salad to complete this task. The two portions
may be prepared in a single customer’s order or as part of separate orders.
1 – Compound salad.

relate to the preparation of salads.
Type of Salad Compound Salad
Type of Compound Salad to be Avocado salad

Prepared

use.

prepare another type of compound
salad.
Number of Portions to be Prepared 2

portions.

Not to add olive oil.
Candidate must complete at least ☒ Service

A. PREPARE COMPOUND SALAD YES/NO Assessor’s comments
1. The candidate prepares at least two portions of the compound salad.


preparing compound salad.

portions of compound salad.

Compound salad.
i. Uses appropriate tools such  YES ☐ NO

as tongs and spoons to
handle food.
ii. Keeps food covered  YES ☐ NO

between use.
iii. Avoids unnecessary  YES ☐ NO

touching of the food.

v. Washes and thoroughly  YES ☐ NO

dries hands before and after
handling food.
d. Prepares compound salad using the  YES ☐ NO

this task.

e. Uses relevant cookery methods to prepare the compound salad.
For example, the candidate’s organisation has a standard recipe for lentil and quinoa salad that
indicates green lentils must be boiled at 100°C in water for 20 minutes.

to prepare the compound salad.
☒ Baking
☒ Boiling
☒ Frying
☒ Grilling
☒ Poaching
☒ Roasting
☒ Steaming

For example, the candidate must boil

green lentils for 20 minutes.


green lentils at 100°C.

2. The candidate makes adjustments to the quality of the compound salad that they are preparing.
responsibilities.

of flavours.


lemon juice to the dressing until its
flavour is well-incorporated into the
dressing.


creamy.

quinoa for the salad until it is tender.


responsibilities.


in a recipe.

3. The candidate prepares the dressing for compound salad.
These must correspond to the dressing that are indicated by the standard recipe.
Assessor to indicate the dressing the candidate prepares to serve with the compound salad:

ingredients for the dressing.
For example, candidate uses only

200g of chopped tomato for the lentil
and quinoa salad’s dressing.

prepare the identified dressing.
For example, candidate uses a food

processor to prepare the dressing.

prepare the dressing.
☐ NO
☐ NA
used to prepare the dressing.

method used to prepare the
dressing:

☐ NO
☐ NA
For example, candidate cooks the poached egg
of the lentil and quinoa salad until well-done at
the request of the customer.



B. PLATE AND PRESENT COMPOUND SALAD YES/NO Assessor’s comments
1. The candidate serves prepared compound salad.
This must be based on the presentation requirements relevant to the compound salad’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared compound salad
onto selected service-ware.
This refers to placing consistently measured portions for each plate of prepared compound salad.

☐ Uses portion control scoops to

plate the compound salad.
☐ Uses measuring spoons to

place dips into bowls.

measure dressing.
b. The candidate plates the prepared compound salad onto the correct service-ware.
i. Serves compound salad in a  YES ☐ NO

large serving bowl.
ii. Serves the prepared dish  YES ☐ NO

with salad tongs.
iii. Serves salads with forks and  YES ☐ NO

knives for customers’ use.
iv. Serves salad serving bowl ☐ YES ☐ NO

on a platter to catch drips
and spills of dressing.

c. Plates the prepared compound salad appropriately.
i. Serves the salad with height and  YES ☐ NO

shape.
For example, the candidate uses

a portion scoop to plate the lentil
and quinoa salad with height
onto the selected service-ware.

ware.
For example, candidate tops the

lentil and quinoa salad with
additional cumin seeds over the
poached egg.
2. The candidate adds appropriate dips and garnishes based on standard recipes of the compound salad.
a. The candidate uses the appropriate dip as indicated by the standard recipe.
i. Dips  YES
Specify the specific dip added by ☐ NO

the candidate
☐ NA
Tick NA if the compound salad is
not served with dip.
touches on the compound salad.

 Fresh herbs (e.g. parsley, basil,

etc.)

by the candidate:

nutmeg.)

by the candidate:

3. The candidate checks the appearance of the plated compound salad.

b. Checks to ensure that all of the following are included with the compound salad:
ii. Dressing  YES ☐ NO
iii. Garnish  YES ☐ NO

ware used to serve the compound
salad.

This refers to adding, reducing or substituting specific ingredients to ensure the compound salad meets
a. Adjusts visual balance of the prepared compound salad.




b. Adjusts the colours in the compound salad plate.
Candidate presents attractive colours on the prepared compound salad. Colours on the finished plate
are attractive if they are make the dish look appetising to eat.

adjusts the colours in the compound
salad:

For example, candidate serves the

lentil and quinoa salad with
poached egg as a different colour
over the green lentils.
☒ Use brightly coloured vegetables as

garnish to contrast with the main
ingredient.


wooden serving platter for
compound salad to let the bright

c. Adjusts the contrast in the compound salad plate.



visual appeal.

ensures lentil and quinoa mixture
is well combined with crushed
tomato for added texture.
☐ Plates different food items in

varying arrangements to create
contrast in the plated dish.
For example, distributes parsley

and mint leaves across the top of
the salad.


☐ NO
☐ NA
For example, candidate presents the compound
salad in two separate serving bowls at the



compound salad to ensure it is ready for service.
For example, candidate ensures lentils and

quinoa are cooled prior to assembly and service
to prevent herbs and garnishes from wilting.
7. The candidate completes compound salad in an organised and timely manner within commercial time
constraints and deadlines.
Time constraints refer to the maximum acceptable wait time required to prepare the compound salad dish for a
customer. These vary depending on the type and number of portions of compound salad required to
prepare.


same time.

compound salad in one batch.
☐ Completes compound salad within the

maximum acceptable wait time for the
customer

1. The candidate stores prepared compound salad in appropriate environmental conditions.
not spoil.

containers

refrigerator.

goods storage.


containers.


contamination.

waste.

i. Stores re-usable by-  YES ☐ NO

products following First-In-
First-Out rule.
ii. Stores leftover herb stems  YES ☐ NO

in airtight containers to
infuse dressings.
iii. Shreds or slices reusable  YES ☐ NO

ingredients into smaller
pieces for simpler storage.


ingredients

iii. Disposes compostable  YES ☐ NO

waste in a separate garbage
bin.

i. Only use garbage bags that  YES ☐ NO

match the size of the
garbage bins to avoid over-
purchasing supplies
ii. Set aside food packaging  YES ☐ NO

that can be re-used or
upcycled


this task.
i. Wipes off surfaces with clean cloth  YES ☐ NO

cleaning and sanitising agents and
chemicals.
Candidate must use amounts of

cleaning agent indicated by the
Safety Data Sheets
iii. Uses a mop and bucket to clean up  YES ☐ NO

spills on the floor.
iv. Uses broom and dustpan to sweep  YES ☐ NO

up dry debris from the floor.
i. Conserve water by washing full  YES ☐ NO

racks of equipment when possible.
ii. Uses only the suggested amount of  YES ☐ NO

cleaning product to clean surfaces
and equipment to reduce
environmental impact.
iii. Uses appropriately sized garbage  YES ☐ NO

bags to dispose of waste.
iv. Turns off cleaning equipment such  YES ☐ NO

as dishwashers when not in use

c. The candidate cleans the equipment that they used to prepare compound salad.

using clean cloths
1. Drip-dries  YES ☐ NO
crockery and
equipment using
a drying rack

utensils with a tea
towel


WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (FARINACEOUS SALAD)

Purpose
Task Overview
▪ Prepare and present two portions of farinaceous salad.
▪ Plate and present each farinaceous salad according to plating and presentation requirements.
▪ Make adjustments to the farinaceous salad for each of the following:
o Taste
o Temperature
o Texture
▪ Add dips, sauces and garnishes to prepared farinaceous salad according to standard recipes.
▪ Check the presentation of each farinaceous salad to be served. Make adjustments as needed.
o Preparation and presentation methods for farinaceous salad according to standard recipes
o Using relevant cookery methods to prepare farinaceous salad according to standard recipes
o Plating and presenting farinaceous salad
o Cleaning work area used in preparing and presenting farinaceous salad, including:

o Standard recipe for farinaceous salad to be prepared
o Manufacturer instructions for equipment to be used for preparing farinaceous salad. This must
surplus ingredients
skill.

Candidate Details

assessed by


Mode of Observation
recording
State/Territory NSW


farinaceous salad
☐ Standard recipe of at least one type of farinaceous salad used

in the candidate’s organisation

prepare farinaceous salad
☐ Ingredients to prepare at least two portions of farinaceous

salad

☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dry goods
Resources required for ☒ Eggs

☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☒ Seafood
☒ Vegetables
☒ Equipment and tools to prepare canapés
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

☒ Gas, electric or induction stove top (two burners per
person)
☒Small equipment:
☒Baking sheets and trays
☒ Blow torch
Containers for hot and cold food
☐ Cutting boards
☐ Grater
☐ Juicer
☐ Knives:
☐ Bread knife
☐ Chef’s knife
☐ Palette knife
☐ Paring knife
☐ Utility knife
☐ Measures:
☐ Measuring jugs
☐ Pots and pans
☐ Sauce bottles
☐ Salad spinner
☐ Scales

☐ Service-ware:
☐ Crockery
☐ Small utensils:
☐ Sieve
☐ Scraper
☐ Spatula
☐ Pastry brush
☐ Whisk
☐ Steamer
☐ Thermometer
 Cleaning cloths

 Tea towels

Observation Form.:
 Standard recipe of at least one farinaceous salad prepared in


farinaceous salad
Contextualisation ☒ Presentation requirements for prepared farinaceous salad
☒ Prepared farinaceous salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of farinaceous salad that the candidate
prepares.
Candidate must prepare AT LEAST TWO portions of farinaceous salad to complete this task. The two portions
may be prepared in a single customer’s order or as part of separate orders.
1 – Farinaceous salad.
Workplace/Organisation trinity college
Work Area trinity kitchen

Type of Salad Farinaceous Salad
Type of Farinaceous salad to be potato salad

Prepared

use.

prepare another type of farinaceous
salad.

portions.

☐ Service
Requested to avoid mayonnaise.

A. PREPARE FARINACEOUS SALAD YES/NO Assessor’s comments
1. The candidate prepares at least two portions of the farinaceous salad.


preparing farinaceous salad.

portions of farinaceous salad.

Farinaceous salad.

handle food.

between use.



handling food.
d. Prepares farinaceous salad using the  YES ☐ NO

this task.

A. PREPARE FARINACEOUS SALAD YES/N Assessor’s comments
O
e. Uses relevant cookery methods to prepare the farinaceous salad.
For example, the candidate’s organisation has a standard recipe for warm lamb pasta salad that
indicates lamb fillets must be cooked at medium heat or 175°C in water for 3 minutes on each side.

to prepare the farinaceous salad.
☒ Baking
☒ Boiling
☒ Frying
☒ Grilling
☐ Poaching
☒ Roasting
☒ Steaming

For example, the candidate must cook

lamb fillets for 3 minutes on each side.

For example, the candidate must cook

lamb fillets at medium heat or 175°C.

2. The candidate makes adjustments to the quality of the farinaceous salad that they are preparing.
responsibilities.

of flavours.


mustard to the dressing until its
flavour is well-incorporated into the
other ingredients.


creamy.

spiral pasta for the salad until it is al
dente.


responsibilities.


in a recipe.

3. The candidate prepares the dressing for farinaceous salad.
Assessor to indicate the dressing the candidate prepares to serve with the farinaceous salad:


60ml of lemon juice for the warm
lamb pasta salad’s dressing.

For example, candidate uses a small

mixing bowl to prepare the dressing
for the warm lamb pasta salad’s
dressing.

☐ NO
☐ NA

dressing:

☐ NO
☐ NA
For example, candidate cooks the lamb fillets
until medium-well at the request of the
customer.



B. PLATE AND PRESENT FARINACEOUS SALAD YES/NO Assessor’s comments
1. The candidate serves prepared farinaceous salad.
This must be based on the presentation requirements relevant to the farinaceous salad’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared farinaceous salad
onto selected service-ware.
This refers to placing consistently measured portions for each plate of prepared farinaceous salad.


plate the farinaceous salad.

dips into bowls.
☒ Uses a measuring cup to

measure dressing.
b. The candidate plates the prepared farinaceous salad onto the correct service-ware.
i. Serves prepared farinaceous  YES ☐ NO

salad in a large serving bowl.
ii. Serves the prepared salad  YES ☐ NO

with salad tongs.
iii. Serves prepared salad with  YES ☐ NO

forks and knives for
customers’ use.
iv. Serves salad serving bowl on a  YES ☐ NO

platter to catch drips and spills
of dressing

c. Plates the prepared farinaceous salad appropriately.
i. Serves the salad with height  YES ☐ NO

and shape.
uses a portion scoop to plate
the warm lamb pasta salad
with height onto the selected
service-ware.

ware.
For example, uses chopped

parsley as flourish over the the
salad.

2. The candidate adds appropriate dips and garnishes based on standard recipes of the farinaceous salad.
i. Dips  YES

the candidate
☐ NA
Tick NA if the farinaceous salad is
not served with dip.
touches on the farinaceous salad.


etc.)

by the candidate:
 Spices (e.g. cardamom, cinnamon,

nutmeg.)

by the candidate:

3. The candidate checks the appearance of the plated farinaceous salad.

b. Checks to ensure that all of the following are included with the farinaceous salad:

ware used to serve the farinaceous
salad.

This refers to adding, reducing or substituting specific ingredients to ensure the farinaceous salad meets
a. Adjusts visual balance of the prepared farinaceous salad.




b. Adjusts the colours in the farinaceous salad plate.
Candidate presents attractive colours on the prepared farinaceous salad. Colours on the finished
plate are attractive if they are make the dish look appetising to eat.

adjusts the colours in the farinaceous
salad:


farinaceous salad with capsicum,
and lamb as different colours.
☒ Use brightly coloured vegetables as

ingredient.


white serving platter for
farinaceous salad to let the bright

c. Adjusts the contrast in the farinaceous salad plate.



visual appeal.

ensures spiral pasta are mixed well
with the capsicum peppers for
contrasting textures.
☒ Plates different food items in

For example, distributes capers

and fresh parsley in random
pattern across the top of salad.


☐ NO
☐ NA
For example, candidate presents the
farinaceous salad in two separate serving bowls
at the customers’ request.



farinaceous salad to ensure it is ready for
service.
For example, candidate ensures lamb slices and

drained pasta are still warm prior to assembly
and service.
7. The candidate completes farinaceous salad in an organised and timely manner within commercial time
constraints and deadlines.
Time constraints refer to the maximum acceptable wait time required to prepare the farinaceous salad dish
for a customer. These vary depending on the type and number of portions of farinaceous salad required to
prepare.


same time.

farinaceous salad in one batch.
☒ Completes farinaceous salad within the

maximum acceptable wait time for the
customer

1. The candidate stores prepared farinaceous salad in appropriate environmental conditions.
not spoil.

containers

refrigerator.

goods storage.


containers.


contamination.

waste.


First-Out rule.

infuse dressings.

pieces for simpler storage. .


ingredients


bin.


purchasing supplies
ii. Set aside food packaging ☐ YES ☐ NO

upcycled


this task.

chemicals.

Safety Data Sheets







c. The candidate cleans the equipment that they used to prepare farinaceous salad.

using clean cloths
crockery and
equipment using
a drying rack

utensils with a tea
towel


WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (FRUIT SALAD)

Purpose
Task Overview
▪ Prepare and present two portions of fruit salad.
▪ Plate and present each fruit salad according to plating and presentation requirements.
▪ Make adjustments to the fruit salad for each of the following:
o Taste
o Temperature
o Texture
▪ Add garnishes to prepared fruit salad according to standard recipes.
▪ Check the presentation of each fruit salad to be served. Make adjustments as needed.
o Preparation and presentation methods for fruit salad according to standard recipes
o Using relevant cookery methods to prepare fruit salad according to standard recipes
o Plating and presenting fruit salad
o Cleaning work area used in preparing and presenting fruit salad, including:

o Standard recipe for fruit salad to be prepared
o Manufacturer instructions for equipment to be used for preparing fruit salad. This must
surplus ingredients
skill.

▪
▪

assessed by
▪


Mode of Observation
recording
State/Territory NSW
▪
▪

☒ Prepare, plate and present at least two portions of fruit

salad
☐ Standard recipe of at least one type of fruit salad used in the


prepare fruit salad
☐ Ingredients to prepare at least two portions of fruit salad

☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dry goods
assessment ☒ Eggs
☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☒ Seafood
☒ Vegetables
☐ Equipment and tools to prepare fruit salad
These must include:

☐ Sink

person)
☐ Blow torch
☐ Cutting boards
☐ Grater
☐ Juicer
☐ Knives:
☐ Bread knife
☐ Chef’s knife
☐ Palette knife
☐ Paring knife
☐ Utility knife
☐ Measures:
☐ Measuring jugs
☐ Pots and pans
☐ Sauce bottles
☐ Salad spinner
☐ Scales

☐ Service-ware:
☐ Crockery
☐ Small utensils:
☐ Sieve
☐ Scraper
☐ Spatula
☐ Pastry brush
☐ Whisk
☐ Steamer
☐ Thermometer
 Cleaning cloths

 Tea towels

Observation Form.:
 Standard recipe of at least one fruit salad prepared in the


fruit salad
Contextualisation ☒ Presentation requirements for prepared fruit salad
☒ Prepared fruit salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of fruit salad that the candidate prepares.
Candidate must prepare AT LEAST TWO portions of fruit salad to complete this task. The two portions may be
1 – Fruit salad.

Time of Service 5.00 PM
Type of Salad Fruit Salad
Type of Fruit Salad to be Prepared Strawberry pecan pretzel salad

use.

prepare another type of fruit salad.

portions.

☐ Service
To add more strawberry.

A. PREPARE FRUIT SALAD YES/NO Assessor’s comments
1. The candidate prepares at least two portions of the fruit salad.


preparing fruit salad.

portions of fruit salad.

Workplace Assessment Task 1 - Fruit
salad.

handle food.

between use.
iii. Avoids unnecessary ☐ YES  NO



handling food.
d. Prepares fruit salad using the  YES ☐ NO

this task.

A. PREPARE FRUIT SALAD YES/N Assessor’s comments
O
e. Uses relevant cookery methods to prepare the fruit salad.
For example, the candidate’s organisation has a standard recipe for cinnamon-poached fruit salad
that indicates dried fruits must be poached in simmering water or 85°C in water for 5 minutes.

to prepare the fruit salad.
☒ Baking
☒ Boiling
☒ Frying
☒ Grilling
☐ Poaching
☒ Roasting
☒ Steaming


poach dried fruits for 5 minutes.


poach dried fruits in simmering water
or 85°C.

2. The candidate makes adjustments to the quality of the fruit salad that they are preparing.
responsibilities.

of flavours.

For example, candidate must keep

the cinnamon stick in sugar syrup
until the it is infused with the spice.


creamy.

poach the dried fruit for the salad
until it is softened.


responsibilities.


in a recipe.

3. The candidate prepares the dressing for fruit salad.
Assessor to indicate the dressing the candidate prepares to serve with the fruit salad:


250ml of water for the cinnamon-
poached fruit salad’s dressing.


saucepan to prepare the syrup-based
dressing for the cinnamon-poached
fruit salad.

☐ NO
☐ NA

dressing:

☐ NO
☐ NA
For example, candidate reduces the caster sugar
used in the syrup of the fruit salad at the request
of the customer.



B. PLATE AND PRESENT FRUIT SALAD YES/NO Assessor’s comments
1. The candidate serves prepared fruit salad.
This must be based on the presentation requirements relevant to the fruit salad’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared fruit salad onto
This refers to placing consistently measured portions for each plate of prepared fruit salad.


plate the fruit salad.

dips into bowls.

measure dressing.
b. The candidate plates the prepared fruit salad onto the correct service-ware.
i. Serves prepared fruit salad in  YES ☐ NO

a large serving bowl.

with salad tongs.

customers’ use.

of dressing

c. Plates the prepared fruit salad appropriately.

and shape.

uses a portion scoop to plate
the fruit salad with height
onto the selected service-
ware.

ware.

trimmed cinnamon stick as
garnish to the fruit salad bowl.

B.PLATE AND PRESENT FRUIT SALAD YES/NO Assessor’s comments
2. The candidate adds appropriate garnishes based on standard recipes of the fruit salad.
a. The candidate adds the appropriate garnish.
touches on the fruit salad.


etc.)

by the candidate:

nutmeg.)

by the candidate:
3. The candidate checks the appearance of the plated fruit salad.

b. Checks to ensure that all of the following are included with the fruit salad:

ware used to serve the fruit salad.

This refers to adding, reducing or substituting specific ingredients to ensure the fruit salad meets presentation
requirements.
a. Adjusts visual balance of the prepared fruit salad.


☐ Ensures main ingredient stands out


b. Adjusts the colours in the fruit salad plate.
Candidate presents attractive colours on the prepared fruit salad. Colours on the finished plate are

adjusts the colours in the fruit salad:


fruit salad with cinnamon stick and
fresh mint leaves for added colour.
☐ Use brightly coloured fruits as

ingredient.


white serving bowl for fruit salad
to let the bright colours of the dish
stand out.

c. Adjusts the contrast in the fruit salad plate.

Candidate uses variations in texture and arrangement to achieve visual interest in the dish.

☐ Places food items of different

visual appeal.

ensures to place fresh mint leaves
over the fruit salad for added
texture.
☐ Plates different food items in

For example, distributes mint

leaves across the top of the fruit
salad instead of gathered to one
side.

5. The candidate adjusts the presentation of the ☐ YES

 NO
☐ NA
For example, candidate presents the fruit salad
in two separate serving bowls at the customers’
request.


6. The candidate checks the temperature of fruit  YES ☐ NO

salad to ensure it is ready for service.
For example, candidate ensures the cinnamon-

poached fruits are still warm prior to assembly
and service.
7. The candidate completes fruit salad in an organised and timely manner within commercial time constraints
and deadlines.
Time constraints refer to the maximum acceptable wait time required to prepare the fruit salad dish for a
customer. These vary depending on the type and number of portions of fruit salad required to prepare.


same time.
☐ Prepares multiple orders of the same fruit

salad in one batch.
☐ Completes fruit salad within the maximum


C. CLEAN WORK AREA YES/NO Ass
e
s
s
o
r
’
s
c
o
m
m
e
n
t
s
1. The candidate stores prepared fruit salad in appropriate environmental

conditions.
Environmental conditions refer to the temperature and storage requirements

that ensure prepared dishes will not spoil.
 YES ☐ NO
containers
 YES ☐ NO
b. Places ingredients in airtight containers
c. Places all perishable items in the

refrigerator.

goods storage.
2. The candidate stores the surplus by-products that can still be used in future
recipes.
Surplus by-products refer to prepared ingredients that were not used in a dish.
These ingredients are considered reusable or safe for future use according to
food safety practices.
These must follow the organisation’s food safety practices and guidelines
relating to food storage.


containers.
b. Stores surplus by-products according to environmental

considerations
Environmental considerations refer to practices related to food

storage that are used to reduce the kitchen’s harmful impact on the
environment.


contamination.

waste.


First-Out rule.

infuse dressings.



ingredients


bin.


purchasing supplies

upcycled


this task.

chemicals.

Safety Data Sheets




iii. Uses appropriately sized garbage ☐ YES ☐ NO



c. The candidate cleans the equipment that they used to prepare fruit salad.

using clean cloths
crockery and
equipment using
a drying rack

utensils with a tea
towel


WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (TAPAS)

Purpose
Task Overview
▪ Prepare and present two portions of tapas.
▪ Plate and present each tapas according to plating and presentation requirements.
▪ Make adjustments to the tapas for each of the following:
o Taste
o Temperature
o Texture
▪ Add dips, sauces and garnishes to prepared tapas according to standard recipes.
▪ Check the presentation of each tapas to be served. Make adjustments as needed.
o Preparation and presentation methods for tapas according to standard recipes
o Using relevant cookery methods to prepare tapas according to standard recipes
o Plating and presenting tapas
o Cleaning work area used in preparing and presenting tapas, including:

o Standard recipe for tapas to be prepared
o Manufacturer instructions for equipment to be used for preparing tapas. This must include
surplus ingredients
skill.

Candidate Details

assessed by
State/Territory NSW

☒ Prepare, plate and present at least two portions of tapas
☐ Standard recipe of at least one type of tapas used in the


prepare tapas
☐ Ingredients to prepare at least two portions of tapas

☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dry goods
☒ Eggs
Resources required for ☒ Farinaceous products
assessment
☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☒ Seafood
☒ Vegetables
☒ 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

☒ ☐ Gas, electric or induction stove top (two burners
per person)
☒ Small equipment:
☒ Baking sheets and trays
☒ Blow torch
☒ Containers for hot and cold food
☒ Cutting boards
☒ Grater
☒ Juicer
☒ Knife sharpening equipment:
☒ Sharpening steel
☒ Sharpening stone
☒ Knives:
☒ Bread knife
☒ Chef’s knife
☒ Palette knife
☒ Paring knife
☒ Utility knife
☒ Measures:
☒ Measuring jugs
☒ Measuring spoons
☒ Portion control scoops
☒ Mortar and pestle
☒ Pots and pans
☒ Sauce bottles
☒ Salad spinner
☒ Scales
☒ Scoops, skimmers and spiders
☒ Stainless steel bowls

☒ Service-ware:
☒ Crockery
☒ Cutlery and serving utensils
☒ Small utensils:
☒ Sieve
☒ Peelers, corers and slicers
☒ Strainers and chinois
☒ Scraper
☒ Spatula
Pastry brush
☒ Tongs and serving utensils
☒ Whisk
☒ Spoons and ladles
☒ Steamer
☒ Temperature probe
☒ Thermometer
 Cleaning cloths

 Tea towels

Observation Form.:
 Standard recipe of at least one tapas prepared in the


tapas
Contextualisation ☒ Presentation requirements for prepared tapas
☒ Prepared tapas
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of tapas that the candidate prepares.
Candidate must prepare AT LEAST TWO portions of tapas to complete this task. The two portions may be
1 – Tapas.
Job Responsibilities This includes menu planning, ingredient preparation, cooking, plating and
presentation, quality control, coordination, kitchen cleanliness, inventory
This must correspond with the management and many others.
appetisers.
Type of Appetiser Tapas
Type of Tapas to be Prepared. Patatas Bravas

use.

prepare another type of tapas.
Number of Portions to be Prepared. 4

portions.

☐ Service
Customer requested to replace olive oil
with avocado oil.

A. PREPARE TAPAS YES/NO Assessor’s comments
1. The candidate prepares at least two portions of the tapas.


preparing tapas.

portions of tapas.

Workplace Assessment Task 1 - Tapas.

handle food.

between use.



handling food.
d. Prepares tapas using the prescribed  YES ☐ NO

order of steps as outlined in the
standard recipe reviewed for this task.

A. PREPARE TAPAS YES/N Assessor’s comments
O
e. Uses relevant cookery methods to prepare the tapas.
For example, the candidate’s organisation has a standard recipe for garlic and chilli prawns indicates
that the prawns must be fried at medium heat for 1-2 minutes on each side.

to prepare the tapas.
☐ Baking
☐ Boiling
☒ Frying
☐ Grilling
☐ Poaching
☐ Roasting
☐ Steaming

For example, the candidate must fry

the prawns for 1-2 minutes for each
side.


the prawns at medium heat.

2. The candidate makes adjustments to the quality of the tapas that they are preparing.
responsibilities.

of flavours.


lemon rind to the prawns until the
zest is incorporated into the mixture.


creamy.

the prawns until thy curl and change
colour.


responsibilities.


in a recipe.

3. The candidate prepares sauces for tapas.
Assessor to indicate the sauce the candidate prepares to serve with the tapas: tomato sauce


ml of olive oil for the garlic chilli sauce.

For example, candidate uses a large

frying pan to prepare the garlic chilli
sauce.

prepare the sauce.
☐ NO
☐ NA

4. The candidate makes adjustments to the ☐ YES

request recorded for this task. ☐ NO
For example, candidate removes the fresh red ☒ NA

chili from the dish at the request of the
customer.



B. PLATE AND PRESENT TAPAS YES/NO Assessor’s comments
1. The candidate serves prepared tapas.
This must be based on the presentation requirements relevant to the tapas’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared tapas onto
This refers to placing consistently measured portions for each plate of prepared tapas.


plate the tapas.

dips into bowls.

measure sauces.
b. The candidate plates the prepared tapas onto the correct service-ware.
i. Serves tapas in a large serving  YES ☐ NO

platter
ii. Serves tapas with appetiser  YES ☐ NO

toothpicks for the customers’
use
iii. Serves dips and sauces in  YES ☐ NO


c. Plates the prepared tapas appropriately.
i. Groups the same types of food  YES ☐ NO

items together on the platter.

platter.

ware.
For example, uses garlic sauce

as flourish on the serving
platter as garnish.

2. The candidate adds appropriate dips, sauces and garnishes based on standard recipes of the tapas.
i. Dips ☐ YES
the candidate
☒ NA
Tick NA if the tapas is not served
with dip.
ii. Sauces ☐ YES
Specify the specific sauce added by ☐ NO

the candidate tomato sauce
☒ NA
Tick NA if the tapas is not served
with sauce.
touches on the tapas.


etc.)

by the candidate:

nutmeg.)

by the candidate:

3. The candidate checks the appearance of the plated tapas.

b. Checks to ensure that all of the following are included with the tapas:
ii. Dips ☐ YES ☐ NO
iii. Sauces  YES ☐ NO

ware used to serve the tapas.

This refers to adding, reducing or substituting specific ingredients to ensure the tapas meets presentation
requirements.
a. Adjusts visual balance of the prepared tapas.

☐ Distributes food items equally



b. Adjusts the colours in the tapas plate.
Candidate presents attractive colours on the prepared tapas. Colours on the finished plate are

adjusts the colours in the tapas:


garlic chilli prawns with fresh
greens like basil as garnish.
☐ Use green vegetables or brightly

☐ Uses appropriate colour of service-


white serving platter for garlic
chilli prawns to let the bright

c. Adjusts the contrast in the tapas plate.



visual appeal.

crispy, chargrilled bread beside
the garlic chilli prawns to contrast
the texture.
☐ Plates food items off-center to

For example, places prawns on

one side of the serving platter to
leave enough space for the bread
slices.
☐ Places food items at different


ensures to lean chargrilled bread
slices against each other to create
height.


☐ NO
☐ NA
For example, candidate presents the tapas in
two smaller serving platters at the customers’
request.


6. The candidate checks the temperature of tapas  YES ☐ NO

to ensure it is ready for service.
For example, candidate ensures chargrilled

bread slices are cool before assembly and
service.
7. The candidate completes tapas in an organised and timely manner within commercial time constraints and
deadlines.
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.


same time.
☒ Prepares multiple orders of the same tapas

in one batch.
☐ Completes tapas within the maximum


1. The candidate stores prepared tapas in appropriate environmental conditions.
not spoil.

containers

refrigerator.

goods storage.


containers.


contamination.

waste.


First-Out rule.

infuse dressings.



ingredients


bin.


purchasing supplies

upcycled


this task.

chemicals.

Safety Data Sheets







c. The candidate cleans the equipment that they used to prepare tapas.

using clean cloths
crockery and
equipment using
a drying rack

utensils with a tea
towel


WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (TOSSED SALAD)

Purpose
Task Overview
▪ Prepare and present two portions of tossed salad.
▪ Plate and present each tossed salad according to plating and presentation requirements.
▪ Make adjustments to the tossed salad for each of the following:
o Taste
o Temperature
o Texture
▪ Add dips, sauces and garnishes to prepared tossed salad according to standard recipes.
▪ Check the presentation of each tossed salad to be served. Make adjustments as needed.
o Preparation and presentation methods for tossed salad according to standard recipes
o Using relevant cookery methods to prepare tossed salad according to standard recipes
o Plating and presenting tossed salad
o Cleaning work area used in preparing and presenting tossed salad, including:

o Standard recipe for tossed salad to be prepared
o Manufacturer instructions for equipment to be used for preparing tossed salad. This must
surplus ingredients
skill.

Candidate Details

assessed by


Mode of Observation
recording
State/Territory NSW

☒ Prepare, plate and present at least two portions of tossed

salad
☐ Standard recipe of at least one type of tossed salad used in


prepare tossed salad
☐ Ingredients to prepare at least two portions of tossed salad

☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dry goods
Resources required for ☒ Eggs

assessment
☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☒ Seafood
☒ Vegetables
These must include:

☐ Sink

person)
☐ Blow torch
☐ Cutting boards
☐ Grater
☐ Juicer
☐ Knives:
☐ Bread knife
☐ Chef’s knife
☐ Palette knife
☐ Paring knife
☐ Utility knife
☐ Measures:
☐ Measuring jugs
☐ Pots and pans
☐ Sauce bottles
☐ Salad spinner
☐ Scales

☐ Service-ware:
☐ Crockery
☐ Small utensils:
☐ Sieve
☐ Scraper
☐ Spatula
☐ Pastry brush
☐ Whisk
☐ Steamer
☐ Thermometer
 Cleaning cloths

 Tea towels

Observation Form.:
 Standard recipe of at least one tossed salad prepared in the


tossed salad
Contextualisation ☒ Presentation requirements for prepared tossed salad
☒ Prepared tossed salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of tossed salad that the candidate
prepares.
Candidate must prepare AT LEAST TWO portions of tossed salad to complete this task. The two portions may
be prepared in a single customer’s order or as part of separate orders.
1 – Tossed salad.
Job Responsibilities Washes, cleans and cuts all fresh vegetables for salads and salad bar,
practicing accurate batch preparation for fresh same day service.
Type of Salad Tossed Salad
Type of Tossed Salad to be Prepared Tossed green salad

use.

prepare another type of tossed salad.

portions.

☐ Service
Gluten-free

A. PREPARE TOSSED SALAD YES/NO Assessor’s comments
1. The candidate prepares at least two portions of the tossed salad.


preparing tossed salad.

portions of tossed salad.

Tossed salad.

handle food.

between use.



handling food.
d. Prepares tossed salad using the  YES ☐ NO

this task.

A. PREPARE TOSSED SALAD YES/N Assessor’s comments
O
e. Uses relevant cookery methods to prepare the tossed salad.
For example, the candidate’s organisation has a standard recipe for tossed green salad that indicates
asparagus must be steamed at 75°C for 3-4 minutes.

to prepare the tossed salad.
☐ Baking
☒ Boiling
☐ Frying
☐ Grilling
☐ Poaching
☐ Roasting
☒ Steaming


steam the asparagus for 3-4 minutes.


steam the asparagus at 75°C.

2. The candidate makes adjustments to the quality of the tossed salad that they are preparing.
responsibilities.

of flavours.

For example, candidate must grate

more ginger into the dressing until its
flavour is well-incorporated.


creamy.

steam asparagus only until just
tender.


responsibilities.


in a recipe.

3. The candidate prepares the dressing for tossed salad.
Assessor to indicate the dressing the candidate prepares to serve with the tossed salad:


tablespoon of mirin for the tossed
salad’s dressing.

For example, candidate uses shaker to


☐ NO
☐ NA

dressing:

☐ NO
☐ NA
For example, candidate removes the avocado
from the recipe at the request of the customer.



B. PLATE AND PRESENT TOSSED SALAD YES/NO Assessor’s comments
1. The candidate serves prepared tossed salad.
This must be based on the presentation requirements relevant to the tossed salad’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared tossed salad onto
This refers to placing consistently measured portions for each plate of prepared tossed salad.


plate the tossed salad.

dips into bowls.

measure dressing.
b. The candidate plates the prepared tossed salad onto the correct service-ware.
i. Serves tossed salad in a large  YES ☐ NO

serving bowl.
ii. Serves the prepared dish with  YES ☐ NO

salad tongs.
iii. Serves salads with forks and  YES ☐ NO

knives for customers’ use.

of dressing

C. PLATE AND PRESENT TOSSED SALAD YES/NO Assessor’s comments
c. Plates the prepared tossed salad appropriately.

and shape.
uses a salad tongs to plate the
tossed salad greens with
height onto the selected
service-ware.

ware.
For example, uses salad

dressing as flourish on the
serving plate as garnish.
2. The candidate adds appropriate dips and garnishes based on standard recipes of the tossed salad.
i. Dips ☐ YES
the candidate
☒ NA
Tick NA if the tossed salad is not
served with dip.
touches on the tossed salad.


etc.)

by the candidate: basil

nutmeg.)

by the candidate: salt and pepper

3. The candidate checks the appearance of the plated tossed salad.

b. Checks to ensure that all of the following are included with the tossed salad:

ware used to serve the tossed salad.

This refers to adding, reducing or substituting specific ingredients to ensure the tossed salad meets
a. Adjusts visual balance of the prepared tossed salad.




b. Adjusts the colours in the tossed salad plate.
Candidate presents attractive colours on the prepared tossed salad. Colours on the finished plate are
attractive if they make the dish look appetising to eat.

adjusts the colours in the tossed
salad:


tossed salad greens with golden
croutons as garnish.

ingredient.


wooden serving platter for tossed
salad to let the bright colours of
the dish stand out.

c. Adjusts the contrast in the tossed salad plate.



visual appeal.

ensures avocado cubes are
incorporated with crispy lettuce
for contrasting texture.

For example, candidate mixes the

salad to ensure snow peas and
avocados are evenly distributed
across the tossed salad.

5. The candidate adjusts the presentation of the ☐ YES

recorded for this task. ☐ NO
For example, candidate presents the tossed ☒ NA



6. The candidate checks the temperature of tossed  YES ☐ NO

For example, candidate ensures lettuce is crisp

and cool prior to assembly and service.
7. The candidate completes tossed salad in an organised and timely manner within commercial time constraints
and deadlines.
Time constraints refer to the maximum acceptable wait time required to prepare the tossed salad dish for a
customer. These vary depending on the type and number of portions of tossed salad required to prepare.


same time.
☒ Prepares multiple orders of the same tossed

salad in one batch.
☒ Completes tossed salad within the maximum


1. The candidate stores prepared tossed salad in appropriate environmental conditions.
not spoil.

containers

refrigerator.

goods storage.


containers.


contamination.

waste.


First-Out rule.

infuse dressings.



ingredients


bin.


purchasing supplies

upcycled


this task.

chemicals.

Safety Data Sheets





iv. Turns off cleaning equipment such ☐ YES ☐ NO


c. The candidate cleans the equipment that they used to prepare tossed salad.

using clean cloths
crockery and
equipment using
a drying rack

utensils with a tea
towel


WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (WARM SALAD)

Purpose
Task Overview
▪ Prepare and present two portions of warm salad.
▪ Plate and present each warm salad according to plating and presentation requirements.
▪ Make adjustments to the warm salad for each of the following:
o Taste
o Temperature
o Texture
▪ Add dips, sauces and garnishes to prepared warm salad according to standard recipes.
▪ Check the presentation of each warm salad to be served. Make adjustments as needed.
o Preparation and presentation methods for warm salad according to standard recipes
o Using relevant cookery methods to prepare warm salad according to standard recipes
o Plating and presenting warm salad
o Cleaning work area used in preparing and presenting warm salad, including:

o Standard recipe for warm salad to be prepared
o Manufacturer instructions for equipment to be used for preparing warm salad. This must
surplus ingredients
skill.

Candidate Details

assessed by


Mode of Observation
recording
State/Territory NSW

☒ Prepare, plate and present at least two portions of warm

salad
☐ Standard recipe of at least one type of warm salad used in the


prepare warm salad
☐ Ingredients to prepare at least two portions of warm salad

☒ Bread
☒ Bakery items
☒ Dairy products
☒ Dry goods
☒ Eggs
☒ Frozen goods
☒ Fruit
☒ Herbs
☒ Spices
☒ Meat
☒ Poultry
☒ Seafood
☒ Vegetables
These must include:
☐ Sink

person)
☐ Blow torch
☐ Cutting boards
☐ Grater
☐ Juicer
☐ Knives:
☐ Bread knife
☐ Chef’s knife
☐ Palette knife
☐ Paring knife
☐ Utility knife
☐ Measures:
☐ Measuring jugs
☐ Pots and pans
☐ Sauce bottles
☐ Salad spinner
☐ Scales

☐ Service-ware:
☐ Crockery
☐ Small utensils:
☐ Sieve
☐ Scraper
☐ Spatula
☐ Pastry brush
☐ Whisk
☐ Steamer
☐ Thermometer
 Cleaning cloths

 Tea towels

Observation Form.:
 Standard recipe of at least one warm salad prepared in the


warm salad
Contextualisation ☒ Presentation requirements for prepared warm salad
☒ Prepared warm salad
Summary:

 YES ☐ NO

this task.
 YES ☐ NO
 YES ☐ NO
complete the task.
 YES ☐ NO

 YES ☐ NO

OBSERVATION FORM
To the Assessor: Complete one Observation Form FOR EACH ORDER of warm salad that the candidate prepares.
Candidate must prepare AT LEAST TWO portions of warm salad to complete this task. The two portions may
be prepared in a single customer’s order or as part of separate orders.
1 – Warm salad.
Job Responsibilities First of all we carries out exact batch preparation for fresh same-
day service while washing, cleaning, and chopping all fresh veggies for
salads and the salad bar. Assures the freshness and precision of the
candidate’s responsibilities that creation of all salad dressings and condiments required for the production
relate to the preparation of salads. school and satellite kitchens.
Type of Salad Warm Salad
Type of Warm Salad to be Prepared Asparagus & radicchio salad

use.

prepare another type of warm salad.

portions.

☐ Service
Not to include vinegar

A. PREPARE WARM SALAD YES/NO Assessor’s comments
1. The candidate prepares at least two portions of the warm salad.


preparing warm salad.

portions of warm salad.

Workplace Assessment Task 1 - Warm
salad.

handle food.

between use.



handling food.
d. Prepares warm salad using the  YES ☐ NO

this task.

A. PREPARE WARM SALAD YES/N Assessor’s comments
O
e. Uses relevant cookery methods to prepare the warm salad.
For example, the candidate’s organisation has a standard recipe for grilled sweet potato and bacon
salad that indicates sweet potato must be char-grilled at high heat or 180°C for 2-3 minutes on each
side.

to prepare the warm salad.
☒ Baking
☐ Boiling
☒ Frying
☐ Grilling
☐ Poaching
☐ Roasting
☐ Steaming


char-grill sweet potato for 2-3
minutes on each side.


char-grill sweet potato at high heat or
180°C.

2. The candidate makes adjustments to the quality of the warm salad that they are preparing.
responsibilities.
Candidate adds, reduces, or

of flavours.


orange rind to the mayonnaise
dressing until the mixture is infused
with the orange flavour.

oranges juice and jest replacing by lemon
juice

when touched, e.g., crisp, moist,
creamy.

the bacon for the salad until it is crisp.

we have deep fry the asparagus .

responsibilities.


in a recipe.

3. The candidate prepares the dressing for warm salad.
Assessor to indicate the dressing the candidate prepares to serve with the warm salad: lemon
Dressing olive oil lemon jest and salt pepper.


150g of mayonnaise for the grilled
sweet potato and bacon salad’s
dressing.

For example, candidate uses a large

bowl to prepare the mayonnaise
dressing for the grilled sweet potato
and bacon salad.
c. Uses appropriate cookery method to ☐ YES

☐ NO
used to prepare the dressing. ☒ NA

dressing:

☐ NO
☐ NA
For example, candidate removes the walnuts
from the salad at the request of the customer.

we can remove the garlic


B. PLATE AND PRESENT WARM SALAD YES/NO Assessor’s comments
1. The candidate serves prepared warm salad.
This must be based on the presentation requirements relevant to the warm salad’s standard recipe.
a. The candidate uses appropriate portion control procedures to place the prepared warm salad onto
This refers to placing consistently measured portions for each plate of prepared warm salad.


plate the warm salad.

dips into bowls.

measure dressing.
b. The candidate plates the prepared warm salad onto the correct service-ware.
i. Serves prepared warm salad in  YES ☐ NO

a large serving bowl.

with salad tongs.

customers’ use.

of dressing

c. Plates the prepared warm salad appropriately.
i. Ensures salad is well-mixed in  YES ☐ NO

one serving bowl.

ensures all parts of the warm
salad are assembled in the

ware.
For example, candidate uses

mayonnaise dressing with
freshly grated orange rind as
flourish on the service-ware.
2. The candidate adds appropriate dips and garnishes based on standard recipes of the warm salad.
i. Dips ☐ YES
Specify the specific dip added by  NO
the candidate
☐ NA
Tick NA if the warm salad is not
served with dip.
touches on the warm salad.


etc.)

by the candidate: parsley

nutmeg.)

by the candidate:

3. The candidate checks the appearance of the plated warm salad.

b. Checks to ensure that all of the following are included with the warm salad:

ware used to serve the warm salad.

This refers to adding, reducing or substituting specific ingredients to ensure the warm salad meets presentation
requirements.
a. Adjusts visual balance of the prepared warm salad.




b. Adjusts the colours in the warm salad plate.
Candidate presents attractive colours on the prepared warm salad. Colours on the finished plate are

adjusts the colours in the warm
salad:


warm salad with orange rind and
sliced green shallots for added
colour.

ingredient.


white serving bowl for warm salad
to let the bright colours of the dish
stand out.

c. Adjusts the contrast in the warm salad plate.

Candidate uses variations in texture and arrangement to achieve visual interest in the dish.


visual appeal.

ensures to top the warm salad
with walnuts for added texture.


distributes walnuts and snow peas
across the top of the warm salad.


☐ NO
☐ NA
For example, candidate presents the warm


6. The candidate checks the temperature of warm  YES ☐ NO

For example, candidate ensures the grilled

sweet potato slices have cooled prior to
assembly and service to avoid wilting the salad
greens.
7. The candidate completes warm salad in an organised and timely manner within commercial time constraints
and deadlines.
Time constraints refer to the maximum acceptable wait time required to prepare the warm salad dish for a
customer. These vary depending on the type and number of portions of warm salad required to prepare.


same time.
☒ Prepares multiple orders of the same warm

salad in one batch.
☒ Completes warm salad within the maximum


1. The candidate stores prepared warm salad in appropriate environmental conditions.
not spoil.

containers

refrigerator.

goods storage.


containers.


contamination.

waste.


First-Out rule.

infuse dressings.

pieces for simpler storage..


ingredients


bin.


purchasing supplies

upcycled


this task.

chemicals.

Safety Data Sheets
iii. Uses a mop and bucket to clean up ☐ YES ☐ NO







c. The candidate cleans the equipment that they used to prepare warm salad.

using clean cloths
crockery and
equipment using
a drying rack

utensils with a tea
towel



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SITHCCC028 – Prepare appetisers and salads

WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM (TAPAS)

▪ Prepare all ingredients and equipment candidate required to prepare tapas.

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

▪ Practical knowledge of:

o 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.

Observation Form Version 1.0 Produced 25 October 2022

Before the assessment

o Standard recipes for tapas to be prepared

• 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 Organisational food safety plan

▪ Organise workplace resources required for this assessment.

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

During the assessment

▪ Observe the candidate as they complete the Workplace Assessment Task.

▪ For each practical skill listed in this Observation Form:

Observation Form Version 1.0 Produced 25 October 2022

Candidate Name Kushal Adhikari

Candidate is observed and Mr. Sonu

Training Organisation Trinity institute

Relevant Qualifications Held Hospitality

Context of the Assessment

Assessment Environment  Real workplace/organisation ☐ Simulated environment

Mode of Observation  Direct observation ☐ Observation via video recording

Date of Observation 2023/06/28

Workplace/Organisation Trinity institute training kitchen

After the assessment

Observation Form Version 1.0 Produced 25 October 2022

☒Spoons and ladles

Assessor to specify below contextualisation they have done to this

Observation Form Version 1.0 Produced 25 October 2022

Date of assessment briefing 2023/06/28

The assessor confirms: YES/NO

2. The candidate understands they will be assessed while completing this

6. They have addressed the candidate’s questions or concerns about the

Observation Form Version 1.0 Produced 25 October 2022

Workplace/Organisation Trinity institute

Work Area Trinity institute

Job Responsibilities This includes menu planning, ingredient preparation, cooking,

Date of Service 2023/06/28

Time of Service 4:30 p.m

Type of Appetiser Tapas

Type of Tapas Prepared Fried squid

Number of Portions Prepared 4

Candidate must prepare at least two

Special Customer Request ☒ Preparation Assessor to indicate type of customer

Observation Form Version 1.0 Produced 25 October 2022

Standard recipe must correspond to ALL of the following:

i. Specific type of tapas the  YES ☐ NO

For example, the candidate must

ii. Standard recipe used by the  YES ☐ NO

b. The candidate checks list of ingredients  YES ☐ NO

c. The candidate checks list of equipment  YES ☐ NO

i. Steps required to prepare the  YES ☐ NO

ii. Preparation time required to  YES ☐ NO

2. The candidate confirms with supervisor for any ☐ YES