Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare satay for national and regional Asian cuisines. 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 Indonesian and Malay or Nonya cuisines are prepared and served but is also applicable to other Asian cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts. The precise application of the unit may vary within particular cuisines and is dependent on specific preparation techniques, ingredients and presentation requirements within enterprises. The unit applies to cooks who usually work as part of a team and under supervision. |
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 |
||
1 |
Select key commodities used in satay. |
1.1 |
Identify a range of fresh, dried and preserved commodities used in the preparation of satay and panggang. |
1.2 |
Identify herbs, spices and curry pastes used in marinades and coatings. |
||
1.3 |
Identify suitable meat, chicken and seafood cuts and secondary ingredients for satay. |
||
2 |
Prepare satay mixtures. |
2.1 |
Measure herbs, spices and aromatics according to recipe specifications and enterprise standards. |
2.2 |
Prepare and apply satay mixtures for particular dishes allowing time for marinating according to cuisine and enterprise requirements. |
||
2.3 |
Handle curry pastes and powders according to food and personal safety requirements. |
||
3 |
Produce and present satay items. |
3.1 |
Select and prepare cooking equipment and utensils, according to menu items and enterprise requirements. |
3.2 |
Prepare and cook a range of satay items according to customer expectations and recipe specifications. |
||
3.3 |
Follow food hygiene requirements and OHS regulations in relation to all production and presentation tasks. |
||
3.4 |
Use appropriate cooking methods according to recipe specifications. |
||
3.5 |
Select crockery and serviceware including size, colour and shape, according to enterprise practice and cuisine requirements. |
||
3.6 |
Prepare accompaniments consistent with acceptable traditional style of the region and recipe specifications. |
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:
|
The following knowledge must be assessed as part of this unit:
|
Evidence Guide
EVIDENCE GUIDE |
|
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. |
|
Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
|
Context of and specific resources for assessment |
Assessment must ensure:
|
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 |
|
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. |
|
Commodities used in satay may include: |
|
Curry pastes may include: |
|
Secondary ingredients may include: |
|
Accompaniments may include: |
|
Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Asian Cookery |