Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve Asian food items for a service period in a hospitality enterprise, using a range of basic Asian cooking methods and working as part of a team. This unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHASC028A Prepare, cook and serve Asian food for menus. Food service periods may be breakfast, lunch, dinner, supper or special functions and events. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements. 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 cooks working in hospitality and catering operations where Asian food is prepared and served. |
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 SITHCCC003B Receive and store kitchen supplies 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 |
Organise and prepare for food service. |
1.1 |
Calculate commodity quantities for the Asian dish and determine requirements for quality and style according to recipes and specifications. |
1.2 |
Prepare a jobs checklist for food that is clear, complete and appropriate to the situation. |
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1.3 |
Liaise with other team members about menu requirements and job roles. |
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1.4 |
Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. |
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1.5 |
Organise and prepare food items in correct quantities and according to requirements. |
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1.6 |
Store food items appropriately in readiness for service. |
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2 |
Cook and serve Asian menu items for food service. |
2.1 |
Identify and use appropriate commercial equipment to produce menu items. |
2.2 |
Cook and serve menu items according to menu type and service style, using appropriate cookery methods . |
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2.3 |
Meet special requests or dietary requirements of customers under direction . |
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2.4 |
Work cooperatively as part of kitchen team. |
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2.5 |
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements. |
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3 |
Complete end of service requirements. |
3.1 |
Carry out end of service procedures according to enterprise practices. |
3.2 |
Store food items appropriately to minimise food spoilage and wastage. |
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3.3 |
Participate in post-service debrief. |
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. For example, it is expected that candidates will have completed a selection of other units dealing with basic Asian cookery skills. These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of Asian menu items for a food service period in a commercial kitchen. |
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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Organising and preparing food items (mise en place) include as required: |
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Equipment includes traditional and modern equipment, such as: |
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Types of menus will vary according to the enterprise and occasion and may include: |
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Asian cookery methods may include: |
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Meeting special requests or dietary requirements of customers under direction may include: |
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End of service procedures may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Asian Cookery |