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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
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 Asian desserts from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 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 portion ingredients according to recipe requirements. 3.3.Minimise waste to maximise profitability of food items prepared. |
4. Prepare desserts. | 4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe. 4.2.Select and use cookery methods for Asian desserts according to recipe. 4.3.Prepare special occasion desserts. 4.4.Follow safe procedures for re-heated items. 4.5.Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store desserts. | 5.1.Present desserts on appropriate service-ware. 5.2.Assess and add accompaniments, sauces and syrups 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. 5.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. |
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 desserts from at least one of the following types of cuisine:
Chinese
Indian
Indonesian
Malay and Nonya
Thai
Vietnamese
prepare the above desserts demonstrating at least eight of the preparation and cookery methods listed in the knowledge evidence
at least one of the dessert items prepared must be:
hot
cold
for a special occasion
prepare above desserts 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 desserts
responding to special customer requests and dietary requirements.
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 Asian desserts
required changes to desserts to reflect cultural and regional considerations and variations
contents of stock date codes and rotation labels characteristics of ingredients and finished dishes:
accompaniments and garnishes
appearance and presentation
freshness and other quality indicators
nutritional value
service style
special occasion desserts
taste
texture and consistency
preparation and cookery methods for Asian desserts:
baking
boiling
chilling
deep-frying
filling
freezing
marinating
shaping ingredients
simmering
steaming
special occasions:
banquets
commemorative events
feast days
symbolic events
weddings
appropriate environmental conditions for storing Asian desserts to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce Asian desserts.
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
designated area for storage of dry goods and perishables
double sink
gas electric or induction stove tops (two burners per person)
grillers, burners, ovens or salamanders as appropriate for the type of cuisine
small equipment:
baking sheets and trays
beaters
bowls
cake tins with:
fixed base in a range of shapes
loose bottom
cutting boards
food handler gloves
knives:
bread knives
carving knives
large serrated cake knives
utility knives
ladles
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
marble bench or slab
moulds and forms
oven mitts
piping bags and attachments
small utensils:
flour and drum sieves
strainers
scrapers
spatulas
pastry brush
fruit corers
whisks:
fine stainless steel wire
coarse stainless steel wire
scales
service-ware:
platters, dishes and bowls
cutlery and serving utensils
sets of stainless steel bowls
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
traditional and contemporary steamers
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.