Assessor Resource

SITHASC013
Produce Japanese desserts

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to prepare fruits, cakes and sweetmeats in Japanese cuisine. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

The unit applies to hospitality and catering organisations that offer Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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


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.

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 Japanese cakes and sweetmeats 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 wet and dry ingredients according to recipe.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare sweetmeats.

4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe requirements.

4.2.Select and use cookery methods for Japanese cakes and sweetmeats.

4.3.Follow safe procedures for reheated items.

4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store sweetmeats.

5.1.Present Japanese cakes and sweetmeats 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 one of each of the following types of Japanese dessert items:

bean jelly

soft cakes

pastes

sweet bean soup

demonstrate use of each of the following methods at least once when preparing above desserts:

filling

shaping

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 Japanese 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 Japanese cakes and sweetmeats

required changes to Japanese cakes and sweetmeats 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

role of the sweet course in Japanese cuisine

taste

texture

preparation methods for Japanese cakes and sweetmeats listed in performance evidence

appropriate environmental conditions for storing Japanese cakes and sweetmeats to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Japanese cakes and sweetmeats.

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 storage area for 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

marble bench or slab

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

moulds and forms

piping bags and attachments

service-ware:

platters, dishes and bowls

cutlery and serving utensils

chopsticks

scales

sets of stainless steel bowls

silicon mats

small utensils:

flour and drum sieves

strainers

scrapers

spatulas

pastry brush

fruit corers

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

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.

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.

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 Japanese cakes and sweetmeats 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 wet and dry ingredients according to recipe.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare sweetmeats.

4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe requirements.

4.2.Select and use cookery methods for Japanese cakes and sweetmeats.

4.3.Follow safe procedures for reheated items.

4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store sweetmeats.

5.1.Present Japanese cakes and sweetmeats 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.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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 one of each of the following types of Japanese dessert items:

bean jelly

soft cakes

pastes

sweet bean soup

demonstrate use of each of the following methods at least once when preparing above desserts:

filling

shaping

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 Japanese 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 Japanese cakes and sweetmeats

required changes to Japanese cakes and sweetmeats 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

role of the sweet course in Japanese cuisine

taste

texture

preparation methods for Japanese cakes and sweetmeats listed in performance evidence

appropriate environmental conditions for storing Japanese cakes and sweetmeats to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Japanese cakes and sweetmeats.

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 storage area for 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

marble bench or slab

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

moulds and forms

piping bags and attachments

service-ware:

platters, dishes and bowls

cutlery and serving utensils

chopsticks

scales

sets of stainless steel bowls

silicon mats

small utensils:

flour and drum sieves

strainers

scrapers

spatulas

pastry brush

fruit corers

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

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.
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
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients for Japanese cakes and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to food production sequencing. 
Measure, weigh and portion wet and dry ingredients according to recipe. 
Minimise waste to maximise profitability of food items prepared. 
Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe requirements. 
Select and use cookery methods for Japanese cakes and sweetmeats. 
Follow safe procedures for reheated items. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Present Japanese cakes and sweetmeats on appropriate service-ware. 
Assess and add accompaniments, sauces and syrups as required. 
Visually evaluate dish and adjust presentation. 
Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. 
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHASC013 - Produce Japanese desserts
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

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Assessor name:

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Assessment Record Sheet

SITHASC013 - Produce Japanese desserts

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

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Date:

Student signature:

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