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Unit of competency details

SITHASC028 - Prepare Asian desserts (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SITHASC009 - Prepare Asian dessertsEquivalent. Removal of range of conditions. Minor changes to PE, KE and AC. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 10/Jun/2022 
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Unit of competency

Modification History

Not applicable.

Application

This unit describes the performance outcomes, skills and knowledge required to select and prepare desserts 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 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 for Asian desserts from stores according to recipe, quality, freshness and stock rotation requirements.

1.4. Check perishable supplies for spoilage or contamination prior to preparation.

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. Minimise waste to maximise profitability of food items prepared.

4. Prepare desserts.

4.1. Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe.

4.2. Select and use cookery processes for Asian desserts according to recipe.

4.3. Follow safe procedures for re-heated items.

4.4. Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store desserts.

5.1. Present desserts on appropriate service-ware.

5.2. Assess and add accompaniments, sauces and syrups 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 SITHASC009 Prepare Asian desserts.

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 desserts from at least three of the following types of cuisine (across the preparation of the six desserts):
  • Chinese
  • Indian
  • Indonesian
  • Korean
  • Malay and Nonya
  • Thai
  • Vietnamese
  • prepare the above six desserts demonstrating at least eight of the preparation and cookery processes listed in the knowledge evidence (across the preparation of the six desserts)
  • at least one of the dessert items prepared must be:
  • hot
  • cold
  • for a special occasion
  • prepare, plate and present the above six desserts:
  • within commercial time constraints
  • following procedures for portion control and food safety practices when handling and
  • storing Asian desserts
  • 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 desserts
  • required changes to desserts to reflect cultural and regional considerations and variations
  • contents of date codes and rotation labels for stock
  • characteristics of ingredients and finished dishes:
  • accompaniments and garnishes
  • appearance and presentation
  • freshness and other quality indicators
  • service style
  • special occasion desserts
  • taste
  • texture and consistency
  • preparation and cookery processes for Asian desserts:
  • baking
  • boiling
  • chilling
  • deep-frying
  • filling
  • freezing
  • marinating
  • shaping ingredients
  • simmering
  • steaming
  • special occasions:
  • banquets
  • commemorative events
  • feast days
  • symbolic events
  • weddings
  • appropriate environmental conditions for storing Asian desserts to:
  • ensure food safety
  • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce Asian desserts.

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:
  • commercial:
  • blenders and food mills
  • food processors
  • planetary mixers
  • commercial grade work benches (1.5m/person)
  • commercial refrigeration facilities:
  • freezer
  • fridge
  • designated area for storage of dry goods and perishables
  • sink
  • gas electric or induction stove tops (two burners per person)
  • grillers, burners, ovens or salamanders as required for the type of cuisine
  • small equipment:
  • baking sheets and trays
  • beaters
  • bowls
  • cake tins with:
  • fixed base in a range of shapes
  • loose bottom
  • cutting boards
  • knives:
  • bread knives
  • carving knives
  • large serrated cake knives
  • utility knives
  • measures:
  • measuring jugs
  • measuring spoons
  • portion controlled scoops
  • moulds and forms
  • piping bags and attachments
  • small utensils:
  • sieve
  • strainer
  • scraper
  • spatula
  • pastry brush
  • fruit corer
  • whisk
  • scales
  • service-ware:
  • platters, dishes and bowls
  • cutlery and serving utensils
  • sets of stainless steel bowls
  • spoons and ladles
  • steamer
  • 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 at least 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