Assessment Requirements for SITHASC002 Prepare Asian appetisers and snacks

Release: 1

Assessment Requirements for SITHASC002 Prepare Asian appetisers and snacks

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 different appetisers and snacks from at least one of the following Asian cuisines:

Chinese

Indian

Indonesian

Japanese

Malay and Nonya

Thai

Vietnamese

complete mise en place activities and use at least eight of the cookery methods listed in the knowledge evidence when preparing above dishes

prepare above dishes for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Asian appetisers and snacks

responding to special customer requests and dietary requirements.

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 producing different Asian appetisers and snacks

required changes to dips, sauces and garnishes to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of Asian appetisers and snacks:

appearance and presentation

freshness and other quality indicators

nutritional value

service style

taste

texture

cookery methods for Asian appetisers and snacks:

baking

barbecuing

boiling

braising

deep-frying

grilling

oil and water blanching

roasting

shallow frying

steaming

stewing

stir-frying

historical and cultural origin of different Asian appetisers and snacks

appropriate environmental conditions for storing appetisers and snacks to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Asian appetisers and snacks.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a 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

burners, grillers, ovens or salamanders as appropriate for the particular type of cuisine

designated storage areas for dry goods and perishables

double sink

gas electric or induction stove tops (two burners per person)

microwave

storage facilities

small equipment:

containers for hot and cold food

cutting boards

food handler gloves

graters and peelers

knives and cleavers:

Asian carving knife set

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

mincers

oven mitts

pans and pots:

stainless steel, cast iron and non-stick fry pans

steamers

stock pots

woks

scales

service-ware:

platters, dishes and bowls

cutlery and serving utensils

chopsticks

ladles for specific Asian cuisines

sets of stainless steel bowls

sharpening steels and stones

skewers

small utensils:

scoops, skimmers and spiders

strainers

scrapers

tongs

whisks:

fine stainless steel wire

coarse stainless steel wire

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

stone grinders

temperature probes

thermometers

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 antiseptic liquid soap dispenser 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, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

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