Unit of competency details

Version 

Comments 

1.0

E

Replaces and is equivalent to SITHASC003A Prepare stock and soups for Asian cuisines.

Title simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment.

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Select ingredients.

1.1 Confirm food production requirements  from food preparation list and standard recipes.

1.2 Calculate ingredient amounts according to requirements.

1.3 Identify and select ingredients for stocks and soups  from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select equipment  of correct type and size.

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 blend herbs, spices and other ingredients according to recipe requirements.

3.3 Minimise waste and store reusable by-products.

4. Cook stocks and soups.

4.1 Select and use cookery methods for stocks and soups according to recipe.

4.2 Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.

4.3 Use sauces to achieve required results.

4.4 Incorporate stocks into other dishes according to standard recipes and cuisine requirements.

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

5. Present stocks and soups.

5.1 Portion and present soups on appropriate serviceware.

5.2 Add accompaniments and garnishes 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 .

This section describes the skills and knowledge required for this unit.

Required skills 

• initiative and enterprise skills to minimise wastage
• literacy skills to:

• read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
• write notes on recipe requirements and calculations

• numeracy skills to:

• calculate the number of portions
• weigh and measure ingredients
• determine cooking times and temperatures

• planning and organising skills to efficiently sequence the stages of food preparation and production
• problem-solving skills to:

• evaluate quality of ingredients, dishes and food items
• adjust cooking where deficiencies are identified

• self management skills to manage own speed, timing and productivity
• technology skills to use food preparation and cooking equipment.

Required knowledge 

• culinary terms and trade names for ingredients commonly used in the production of stocks and soups:

• herbs and spices
• meat
• sauces
• seafood
• vegetables

• cultural and regional considerations and variations for stocks and soups
• characteristics of stocks and soups and their ingredients:

• appearance and presentation
• combinations of spices
• nutritional value
• quality indicators
• service style
• strength of flavours
• taste
• texture

• contents of stock date codes and rotation labels
• preparation and cooking methods for stocks and soups
• equipment used to produce stocks and soups:

• essential features and functions
• safe operational practices

• storage of stocks and soups:

• correct environmental conditions to ensure food safety
• appropriate methods to optimise shelf life.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of the ability to:

• produce a range of stocks and soups for one or more cuisines, including use of:

• beef
• chicken
• lamb
• seafood
• vegetables

• produce food for multiple customers within commercial time constraints
• integrate knowledge of:

• quality indicators for stocks and soups
• ingredients
• cultural considerations
• features, functions and safe use of food preparation equipment
• food safety practices for handling and storing Asian stocks and soups.

Context of and specific resources for assessment 

Assessment must ensure use of:

• an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the
• Assessment Guidelines; this can be a:

• real industry workplace
• simulated industry environment such as a training kitchen servicing customers

• industry-realistic ratios of kitchen staff to customers
• food preparation lists and standard recipes
• a variety of commercial ingredients.

Method of assessment 

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

• direct observation of the individual preparing stocks and soups
• evaluation of the taste of stocks and soups prepared by the individual
• projects that allow assessment of the individual’s ability to produce a variety of stocks and soups for different occasions
• use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
• written or oral questioning to assess knowledge of culinary terms, quality indicators for stocks and soups, equipment, cookery methods
• and appropriate environmental storage conditions
• review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment 

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

• SITXFSA201 Participate in safe food handling practices.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements  may include:

• deadlines
• dietary requirements
• portion control
• quantities
• special customer requests.

Stocks and soups  may be:

• Chinese:

• won ton short, long, noodle and egg flower soups

• Indian:

• dhal
• rasam

• Indonesian:

• soto ayam
• soto kambing

• Japanese:

• miso

• Malay and Nonya:

• sup ayam
• sup kambing

• Thai:

• tom ka kai

• Vietnamese:

• sour fish soup
• tom yum.

Equipment  may include:

• blenders
• cutting implements
• cooking surfaces:

• griddles
• hot plates

• graters
• grinders
• steamers
• woks
• utensils:

• ladles
• skimmers.

Food quality adjustments  may relate to:

• taste:

• bitter
• salty
• sour
• sweet
• umami

• temperature
• texture:

• clean
• creamy
• crispy
• crunchy
• fibrous
• moist
• mousse
• rich
• slippery
• smooth
• velvety.

To adjust presentation  may involve:

• changing accompaniments and garnishes to maximise eye appeal:

• balance
• colour
• contrast

• changing plated food for practicality of:

• customer consumption
• service

• wiping drips or spills.

Environmental conditions  relates to appropriate:

• atmosphere
• humidity
• light
• packaging
• temperature
• use of containers
• ventilation.