Assessor Resource

SITHASC001A
Use basic Asian methods of cookery

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to all enterprises where Asian food is prepared and served. It applies to Indonesian, Indian, Malay, Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.

The unit applies to cooks who would usually work as part of a team under supervision.

This unit describes the performance outcomes, skills and knowledge required to apply basic principles and methods used in Asian cookery, including national Asian cuisines as well as regional specialisations.

This unit underpins the achievement of competence in all other units related to Asian cookery.

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

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITXOHS002A Follow workplace hygiene procedures.


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare dishes within realistic time constraints using a range of cookery methods appropriate to the style of cuisine

ability to apply knowledge of major commodities, culinary terminology and equipment to the various methods of cookery and cuisine styles being used

range of cookery methods applied to commodities relevant to the particular Asian cuisine, on more than one occasion

application of food hygiene and OHS principles and procedures during the cooking and presentation process.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills in a fully equipped operational commercial kitchen suitable for Asian cookery, including industry-current equipment, as defined in the Assessment Guidelines

use of authentic ingredients.

Methods 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 practical demonstration of food preparation and use of various cookery methods

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of commodities, cookery methods for particular food items, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

food preparation techniques for particular cuisines

use of equipment, both traditional and contemporary, including its care and maintenance

safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

waste minimisation techniques and environmental considerations in relation to different methods of Asian cookery

problem-solving skills to deal with shortages of food items, mistakes or problems in commodities or meals produced, and equipment failure

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders.

The following knowledge must be assessed as part of this unit:

underlying principles of Asian cookery for particular cuisine styles

culinary terms related to particular Asian cuisines

knowledge and use of typical commodities, herbs and spices, condiments, thickening and flavouring agents relevant to the particular Asian cuisine and appropriate cookery methods

effects of cooking techniques on nutrition, taste, texture and appearance

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

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 in the performance criteria is detailed below.

A range of cooking methods must be demonstrated for the particular style of national and regional cuisine, including:

deep-frying

stir-frying

barbecuing

grilling

shallow frying

roasting

braising

stewing

steaming

baking

boiling

oil and water blanching.

Equipment may include traditional and modern equipment such as:

barbecues

roasting drums

charcoal grills

mincers

tandoori ovens

contemporary ovens

woks

steamers

cutting, chopping and slicing implements such as cleavers and knives

strainers

scoops and skimmers

ladles

whisks

food processors

microwaves

skewers

sharpening steels and stones.

Dishes to be prepared must use a range of commodities, including:

fresh and dried vegetables, fruits and salad vegetables

culturally appropriate meats, such as chicken, beef, lamb, goat and pork

seafood, such as prawns and other crustaceans, squid, shellfish and fish

herbs, spices and condiments

eggs

rice and farinaceous products

items specific to particular dishes and cuisines.

Legislative and regulatory requirements may include:

hygiene in food handling and storage

OHS

council regulations

pest and vermin control.

Maintenance of equipment may include:

seasoning woks and other utensils

sharpening knives and cleavers

care of pestles and mortars

care of specialised equipment, such as steamers.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Select appropriate equipment and technology for particular cuisine styles and required cooking methods. 
Set up, use and maintain equipment hygienically, safely and according to manufacturer instructions, enterprise specifications and traditional requirements. 
Identify ingredients according to recipes or enterprise requirements. 
Calculate correct quantities and ratios of commodities for specific menu items. 
Prepare, cut and portion ingredients for specified dishes to enterprise portion specifications. 
Assemble the ingredients according to the correct quantity, type and quality required. 
Prepare ingredients in the required form and timeframe, using appropriate preparation methods and cutting techniques. 
Prepare dishes using specified commodities and ingredients, employing a range of cookery methods according to recipe specifications for a given menu. 
Complete cooking process in a logical and sequential manner. 
Identify problems with the cooking process promptly and take corrective action. 
Present menu items according to cuisine style and enterprise practices. 
Work with members of the kitchen team to ensure timely preparation of dishes. 
Comply with legislative and regulatory requirements. 
Maintain a clean and tidy workplace according to health and safety requirements and enterprise procedures. 
Follow workplace food hygiene and safety procedures during preparation, cooking and serving of food and menu items. 

Forms

Assessment Cover Sheet

SITHASC001A - Use basic Asian methods of cookery
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHASC001A - Use basic Asian methods of cookery

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: