Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to select, prepare and serve specialised Asian cuisines. These cuisines may be national or regional and cover a full range of menu items or specialised areas within a menu. Specialised cuisines include all items from a menu or specialised area within a national or regional cuisine such as vegetarian cookery; soups; rice and noodles; desserts and sweets; salads; snacks and appetisers; meat, poultry and seafood; stocks and cuisine bases. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to all enterprises where Asian cuisines are prepared and served. It applies to Indonesian, Indian, Malay, Nonya, Japanese, Thai, Vietnamese and Chinese cuisines, however may also be applied to other Asian cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts. The unit relates to advanced specialist skills and usually applies to cooks who supervise in an Asian kitchen. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHASC001A Use basic Asian methods of cookery SITHCCC001B Organise and prepare food SITHCCC002A Present food SITXOHS002A Follow workplace hygiene procedures. |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Identify the key characteristics of a specialised Asian cuisine. |
1.1 |
Select commodities and other ingredients used in specialised Asian cuisine . |
1.2 |
Identify commodities and other ingredients in the original language and English. |
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1.3 |
Identify and follow key characteristics of the cuisine and associated service, according to enterprise and customer requirements and expectations. |
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2 |
Prepare, set up and maintain workstations for specialised cuisines. |
2.1 |
Set up work areas , including all specialised equipment , according to layout, menu requirements and OHS requirements. |
2.2 |
Assemble equipment and utensils according to cuisine and enterprise requirements. |
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2.3 |
Carry out routine care and maintenance tasks according to enterprise practice and other requirements. |
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3 |
Prepare ingredients for menu items. |
3.1 |
Prepare ingredients according to recipe specifications. |
3.2 |
Select, prepare and portion ingredients to correct recipe specifications and cuisine requirements. |
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3.3 |
Use any precision cutting techniques according to specifications and recipes. |
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3.4 |
Prepare, portion and store marinades and velveting mixtures. |
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3.5 |
Prepare sauces and flavourings according to enterprise practice and cuisine requirements. |
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4 |
Cook and produce specialised menu items. |
4.1 |
Use cookery methods required for menu items within a specialised cuisine. |
4.2 |
Produce items for a menu in the required sequence and timeframes, using specialised techniques required. |
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4.3 |
Blend and modify flavours according to the food item and recipe specifications. |
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4.4 |
Control temperatures during all stages of cooking. |
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4.5 |
Follow food hygiene and OHS procedures. |
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5 |
Present cooked food. |
5.1 |
Select crockery and other serviceware appropriate in size, colour and shape, observing any traditional requirements within cuisine. |
5.2 |
Present menu items attractively without drips or spills, for maximum customer appeal. |
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6 |
Store and reconstitute cooked menu items. |
6.1 |
Select storage methods and conditions to retain taste, appearance, eating characteristics, shelf life and customer appeal. |
6.2 |
Follow storage requirements under food hygiene and safety principles. |
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6.3 |
Reconstitute and reheat specific, pre-prepared menu items under correct conditions, at the correct temperature and for the required time. |
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7 |
Follow safe workplace practices. |
7.1 |
Carry out all tasks in sequence and according to safety instructions and requirements. |
7.2 |
Observe food hygiene and OHS requirements associated with all equipment and facilities according to legislative requirements. |
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7.3 |
Maintain a clean and tidy work area according to health requirements. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. |
Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. |
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Commodities may include: |
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Specialised Asian cuisines , styles and menu items may be national and regional and may include: |
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Work areas for specialised cuisines may include: |
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Specialised equipment may include all manual and electrical equipment and utensils used in specialised cuisines, both traditional and contemporary: |
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Specialised techniques may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Asian Cookery |