Unit of competency details
SITHASC027 - Prepare Asian cooked dishes (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
10/Jun/2022 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110109 | Cookery | 10/Jun/2022 | |
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form
Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook meat, poultry, seafood and vegetable dishes for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
|
Unit Code
|
Unit Title
|
|
SITXFSA005
|
Use hygienic practices for food safety
|
Competency Field
Asian Cookery
Unit Sector
Hospitality
Elements and Performance Criteria
|
ELEMENTS
|
PERFORMANCE CRITERIA
|
|
Elements describe the essential outcomes
|
Performance criteria describe the performance needed to demonstrate achievement of the element.
|
|
1. Select ingredients.
|
1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
1.4. Check perishable supplies for spoilage or contamination prior to reparation.
|
|
2. Select, prepare and use equipment.
|
2.1. Select type and size of equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer instructions.
|
|
3. Portion and prepare ingredients.
|
3.1. Sort and assemble ingredients according to food production sequencing.
3.2. Measure, weigh and portion ingredients according to recipe requirements.
3.3. Select and use preparation methods according to recipe requirements.
3.4. Minimise waste to maximise profitability of food items prepared.
|
|
4. Cook Asian dishes.
|
4.1. Select and use appropriate cookery processes according to recipe requirements.
4.2. Prepare marinades, flavourings and sauce mixtures.
4.3. Follow standard recipes and make food quality adjustments within scope of responsibility.
|
|
5. Present and store Asian cooked dishes.
|
5.1. Present dishes on appropriate service-ware.
5.2. Add accompaniments, garnishes and sauces as required.
5.3. Visually evaluate dish and adjust presentation.
5.4. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
|
Foundation Skills
|
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
|
|
SKILLS
|
DESCRIPTION
|
|
Reading skills to:
|
- locate information in standard recipes to determine food preparation requirements
- interpret manufacturer instructions for equipment
- locate and read date codes and rotation labels on food products.
|
|
Writing skills to:
|
- record notes on recipe requirements.
|
|
Numeracy skills to:
|
- calculate the number of portions
- determine cooking times and temperatures
- measure quantities of ingredients using simple measuring instruments.
|
|
Problem-solving skills to:
|
- evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product
- adjust taste, texture and appearance of food products according to identified deficiencies.
|
|
Planning and organising skills to:
|
- efficiently sequence the stages of food preparation and production.
|
|
Self-management skills to:
|
- manage own speed, timing and productivity.
|
Unit Mapping Information
Supersedes and is equivalent to SITHASC008 Prepare Asian cooked dishes.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
Assessment requirements
Modification History
Not applicable.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- follow standard recipes to prepare at least six cooked dishes from at least three of the following types of cuisine (across the preparation of the six dishes):
- Chinese
- Indian
- Indonesian
- Japanese
- Korean
- Malay and Nonya
- Thai
- Vietnamese
- prepare the above six dishes using each of the following ingredients at least once (across the preparation of the six dishes):
- meat
- poultry
- seafood
- vegetables
- meat analogues or substitutes
- prepare the above six dishes demonstrating all of the preparation techniques and using each of the cookery processes listed in the knowledge evidence at least once (across the preparation of the six dishes)
- prepare, plate and present the above dishes:
- within commercial time constraints
- following procedures for portion control and food safety practices when handling and storing Asian cooked dishes
- responding to at least one special customer request.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- culinary terms and trade names for ingredients commonly used in the production of Asian cooked dishes
- required changes to dishes to reflect cultural and regional considerations and variations
- contents of stock date codes and rotation labels
- characteristics of Asian cooked dishes and their ingredients:
- appearance and presentation
- combinations of spices
- quality indicators
- service style
- strength of flavours
- taste
- texture
- preparation techniques used for Asian cooked dishes:
- blanching
- chopping
- cleaning
- coating
- cutting
- dicing
- gutting
- filleting
- marinating
- peeling
- portioning
- slicing
- tenderising
- trimming
- humanely slaughtering shellfish or live fish
- cookery processes used for Asian cooked dishes:
- marinating
- pickling
- smoking
- steaming
- wok
- appropriate environmental conditions for storing Asian cooked dishes to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian cooked dishes.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
- an industry workplace; or
- a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
- fixtures and large equipment:
- blenders and food mills
- food processors
- commercial grade work benches (1.5m/person)
- commercial refrigeration facilities:
- designated area for dry goods and perishables
- sink
- gas electric or induction stove tops (two burners per person)
- commercial ovens
- flat top grill or char grill
- containers for hot and cold food
- cutting boards
- electric rice cookers
- graters and peelers
- knives and cleavers
- measures:
- measuring jugs
- measuring spoons
- portion controlled scoops
- stainless steel, cast iron and non-stick fry pans
- stock pots
- platters, dishes, and bowls
- cutlery and serving utensils
- chopsticks
- sets of stainless steel bowls
- sharpening steels and stones
- small utensils:
- scoops, skimmers and spiders
- strainer
- scraper
- tongs and serving utensils
- whisk
- spoons and ladles
- steamer
- temperature probe
- thermometer
- wok burner
- food safe gloves
- diverse and comprehensive range of perishable food supplies for Asian cookery
- cleaning materials and equipment:
- cleaning cloths
- commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- dustpans and brooms
- garbage bins and bags
- hand towel dispenser and hand towels
- mops and buckets
- separate hand basin and soap for hand washing
- sponges, brushes and scourers
- tea towels
- organisational specifications:
- equipment manufacturer instructions
- current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
- mise en place lists and standard recipes
- food safety plan
- guidelines relating to food disposal, storage and presentation requirements
- safety data sheets (SDS) for cleaning agents and chemicals
- safe working environment.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
- have worked in industry for three years where they have applied the skills and knowledge of this unit of competency.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
