Assessment Requirements for SITHASC017 Prepare Indian breads

Release: 1

Assessment Requirements for SITHASC017 Prepare Indian breads

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:

prepare each of the following Indian breads:

chapati

dosa

naan

papadum

paratha

pooris

roti

demonstrate use of each of the following methods when preparing Indian breads:

baking

frying

kneading

moulding

shaping

prepare above breads 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 Indian breads

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 the production of Indian breads:

fats

flours

milk products

yeast products

cultural and regional considerations and variations to be considered when preparing Indian breads

contents of stock date codes and rotation labels

characteristics of Indian bread ingredients and finished items:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

matching of bread to different dishes

nutritional value

service style

taste

texture

preparation methods for Indian breads listed in the performance evidence

appropriate environmental conditions for storing Indian breads to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Indian breads.

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:

clay oven (tandoori oven)

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage area for dry goods and perishables

marble bench or slab

small equipment:

cast iron pan (tava)

food handler gloves

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

oven mitts

rolling pin

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

scales

small utensils:

flour and drum sieves

strainers

scrapers

spatulas

pastry brush

fruit corers

spoons:

serving spoons

wooden spoons

wok (karahi)

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