NAME: _____________________________________ Date: ____________

Qualification:_______________________

MODULE CONTENT
UNIT OF COMPETENCY

Prepare salads and dressing

MODULE TITLE

Preparing salads and dressing

MODULE DESCRIPTOR:
This unit deals with the skills and knowledge
required in preparing and presenting salads and dressings
NOMINAL DURATION:

24 hours

LEARNING OUTCOMES:
LO1. Perform Mise en place
LO2. Prepare variety of salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:

Variety and ingredients of salads from different recipes.

Classification of salads
Tools, equipments, utensils needed in preparing salads
Historical development and current trends in appetizers
Suitable commodities and food combinations for use in salads
Compatible dressings and sauces for incorporating into salads
Nutritional values of salads and the effects of cooking
Common culinary terms on salads which are used in the industry
Safe work practices on using knives
Principles and practices of hygiene including appropriate dress
Logical and time efficient work flow
Waste minimization techniques and environmental considerations in
specific relation to salads
Preparation of dishes for customers within typical workplace time
constraints

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT

SUPPLIES & MATERIALS

Elect Selection of salads

ric, gas or
Leafy
induction ranges
Non-leafy

Ove
Protein
ns, including
combi ovens
Combination

Micr
Congealed
owaves
Fruit

Grills
and griddles
Cooked

Dee

Dressings
p fryers
and sauces may include

Sala
but not limited to:
manders
- Egg oil emulsions

Food
- Vinegar oil dressings
processors
- Salsa

Blen
- Fruit sauces
ders
- Others

Mixe
- Cold dressings
rs

Slice
rs

EQUIPMENT

Pans

Uten
sils

Tiltin
g fry pan

Stea
mers

Bain
e marie

Man
doline

LCD
Projector
(Optional)

Over
head Projector
(Optional for
lecture)

Tele
vision and
multimedia player

Whit
eboard
TOOLS
-

pots and pans

bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LEARNING
MATERIALS

SUPPLIES & MATERIALS

EQUIPMENT

uals

o (CD)

SUPPLIES & MATERIALS

Man
Book
Vide

METHODOLOGIES:

Discussion/ demonstration
Oral questioning
Video viewing

ASSESSMENT METHODS:

Direct observation
Demonstration
Written or oral questions
Review of portfolios of evidence and third party workplace reports of on-thejob performance by the candidate, e.g. menus

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

ASSESSMENT CRITERIA:
1. Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into, or accompany
salads
3. Prepared salads ad dressings are tasted and seasoned in accordance
with the required taste
4. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
CONTENTS:

Types and classification of salads

Types of Salad dressings
Compatible dressing and sauces for incorporating into salads
Food combinations use in salad and dressings
Common problems on salads and salad dressing preparation and how to
identify and rectify them
Nutritional values of salad
Safe work practices in preparing salad
Principles and practices of hygiene

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT

LCD
Projector
(Optional)

Over
head Projector
(Optional for
lecture)

Tele
vision and
multimedia player

Whit
eboard

Elect
ric, gas or

SUPPLIES & MATERIALS

Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked

Dressings
and sauces may include
but not limited to:
- Egg oil emulsions

EQUIPMENT

induction ranges

Ove
ns, including
combi ovens

Micr
owaves

Grills
and griddles

Dee
p fryers

Sala
manders

Food
processors

Blen
ders

Mixe
rs

Slice
rs

Pans

Uten
sils

Tiltin
g fry pan

Stea
mers

Bain
e marie

Man
doline
TOOLS
-

pots and pans

bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials
and
linen
tea towels
serviettes
table cloth

SUPPLIES & MATERIALS

Vinegar oil dressings

Salsa
Fruit sauces
Others
-Cold dressings
-

EQUIPMENT

SUPPLIES & MATERIALS

aprons
uniforms
hair restraints
toque,
caps,
hairnets

LEARNING
MATERIALS

uals

o (CD)

Man
Book
Vide

METHODOLOGIES:

Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:

Direct observation
Demonstration
Written or oral questions to
Review of portfolios of evidence and third party workplace reports of onthe-job performance by the candidate, e.g. menus

LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1.
2.
3.
4.

Suitable plate are selected according to enterprise standards

Salads are presented attractively according to enterprise standards
Salads and dressing are accompanied based on clients requirements
Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe

CONTENTS:

Attractive presentation techniques

Factors to consider in plating salad
Common culinary terms on salad and dressings
Hygienic principles and practices
Logical and time efficient work flow
Principles and techniques of presenting salad and sauces according to
industry standards
Organizational skills and teamwork
Safe work practices
Waste minimization techniques and environment-friendly practices

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT

LCD
Projector
(Optional)

Over
head Projector
(Optional for
lecture)

Tele
vision and
multimedia player

Whit
eboard
TOOLS
-

pots and pans

bowls and

SUPPLIES & MATERIALS

Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked

Dressings
and sauces may include
but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa

EQUIPMENT

Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES & MATERIALS

Fruit sauces
Others
-Cold dressings
-

LEARNING
MATERIALS

uals

o (CD)

Man
Book
Vide

METHODOLOGIES:

Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:

Direct observation
Demonstration
Written or oral questioning
Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate, e.g. menus

LO4. STORE SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1. Salads are kept in appropriate conditions based on enterprise procedures
2. Required containers are used and stored in proper temperature to
maintain freshness, quality and taste

CONTENTS:

Storing techniques, temperature, safety and hygiene standards in

storing salads and dressing
Safe work practices applied in storing and handling of salads and dressings
Logical and time efficient work flow

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT

LCD
Projector
(Optional)

Over
head Projector
(Optional for
lecture)

Tele
vision and
multimedia player

Whit
eboard
LEARNING
MATERIALS

uals

o (CD)

ric, gas or

Man
Book
Vide
Elect

SUPPLIES & MATERIALS

Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked

Dressings
and sauces may include
but not limited to:
- Egg oil emulsions
- Vinegar oil dressings
- Salsa
- Fruit sauces
- Others
-Cold dressings
-

EQUIPMENT

induction ranges

Ove
ns, including
combi ovens

Micr
owaves

Grills
and griddles

Dee
p fryers

Sala
manders

Food
processors

Blen
ders

Mixe
rs

Slice
rs

Pans

Uten
sils

Tiltin
g fry pan

Stea
mers

Bain
e marie

Man
doline
TOOLS
-

pots and pans

bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials
and
linen
tea towels
serviettes
table cloth

SUPPLIES & MATERIALS

EQUIPMENT

aprons
uniforms
hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:

Direct observation
Demonstration
Written or oral questioning

SUPPLIES & MATERIALS