2022 ShortCourse Salads and Appetizers (CCK-0004)

The unit is intended to provide participants the knowledge and skills on the techniques involved in preparing Appetizers and Salads. This unit deals with the skills and knowledge required to Choose suitable ingredients that meet enterprise quality standard for salads and dressings, prepare salads and appetizers using fresh seasonal ingredients to an acceptable enterprise standard to maximise nutritional value, eating characteristics and taste, prepare suitable sauces and dressings to either incorporate into, or accompany, salads, present salads attractively according to enterprise standards, produce salads and appetisers to an acceptable enterprise standard using the correct ingredients ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniformly cut ingredients, and attractive serviceware and garnishes, select and use correct equipment to assist in production of salads and appetisers, use quality trimmings or other leftovers where and when appropriate, prepare and present appetisers in a hygienic, logical and sequential manner within the required timeframe.
Store appetisers and salads in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and quality.