SITHASC203 Produce Asian stocks and soups

Release 1

SITHASC203 Produce Asian stocks and soups

Modification History

The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.

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.

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines.

Application of the Unit

This 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.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

This unit must be assessed after the following prerequisite unit:
SITXFSA101	Use hygienic practices for food safety

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements and Performance Criteria

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.

Required Skills and Knowledge

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.

Evidence Guide

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 thirdparty workplace reports of onthejob 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.

Range Statement

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.

Unit Sector(s)

Hospitality

Competency Field

Asian Cookery