Assessor Resource

SITHASC014
Prepare dim sum

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to prepare and cook dim sum following standard recipes. It requires the ability to select, prepare and portion ingredients and to use relevant equipment and cookery methods.

The unit applies to hospitality and catering organisations that offer Chinese 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 dim sum ingredients 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. Cook dim sum.

4.1.Portion dim sum precisely.

4.2.Prepare fillings, glazing and coating agents to correct consistency, according to recipe.

4.3.Size and shape buns and dumplings.

4.4.Select and use dim sum cookery methods.

4.5.Prepare accompaniments as required.

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

5. Present and store sweet and savoury dim sum.

5.1.Portion and serve dim sum according to recipe requirements.

5.2.Present dim sum on appropriate service-ware.

5.3.Add accompaniments according to standard recipe requirements.

5.4.Visually evaluate dish and adjust presentation.

5.5.Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.

5.6.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:

prepare six different types of dim sum from the list in the knowledge evidence

prepare appropriate accompaniments for the above dim sum

demonstrate use of each of the following preparation methods when preparing dim sum:

blending and balancing flavours and aromatics

cutting

demonstrate use of each of the following cookery methods and complete mise en place activities when preparing dim sum:

boiling

deep-frying

shallow frying

braising

steaming

prepare above dim sum 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 dim sum

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 dim sum:

coating and setting agents

coconut products

fat compounds

fillings

flours

herbs and spices

oils

meat

seafood

vegetables

required changes to dim sum to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of dim sum ingredients and finished dishes:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

nutritional value

service style

taste

texture

types of dim sum and preparation and cookery methods:

chicken buns

chive dumplings

pork buns

pork wontons

pot-sticker dumplings

prawn dumplings

soup meat buns

spring rolls

stuffed bean curd

stuffed crab claws

symbolic dim sum

vegetarian dumplings

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

appropriate environmental conditions for storing dim sum products and dishes to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce and present dim sum.

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)

small equipment:

containers for hot and cold food

cutting boards

food handler gloves

graters and peelers

knives:

filleting knives

utility knives

marble bench or slab

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

mincers

mortar and pestle

pastry and dough rollers

pans and pots:

stainless steel, cast iron and non-stick fry pans

pots

service-ware:

platters, dishes and bowls

cutlery and serving utensils

chopsticks

small utensils:

flour and drum sieves

skimmers

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

steamers:

traditional

electric

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 dim sum ingredients 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. Cook dim sum.

4.1.Portion dim sum precisely.

4.2.Prepare fillings, glazing and coating agents to correct consistency, according to recipe.

4.3.Size and shape buns and dumplings.

4.4.Select and use dim sum cookery methods.

4.5.Prepare accompaniments as required.

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

5. Present and store sweet and savoury dim sum.

5.1.Portion and serve dim sum according to recipe requirements.

5.2.Present dim sum on appropriate service-ware.

5.3.Add accompaniments according to standard recipe requirements.

5.4.Visually evaluate dish and adjust presentation.

5.5.Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.

5.6.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:

prepare six different types of dim sum from the list in the knowledge evidence

prepare appropriate accompaniments for the above dim sum

demonstrate use of each of the following preparation methods when preparing dim sum:

blending and balancing flavours and aromatics

cutting

demonstrate use of each of the following cookery methods and complete mise en place activities when preparing dim sum:

boiling

deep-frying

shallow frying

braising

steaming

prepare above dim sum 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 dim sum

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 dim sum:

coating and setting agents

coconut products

fat compounds

fillings

flours

herbs and spices

oils

meat

seafood

vegetables

required changes to dim sum to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of dim sum ingredients and finished dishes:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

nutritional value

service style

taste

texture

types of dim sum and preparation and cookery methods:

chicken buns

chive dumplings

pork buns

pork wontons

pot-sticker dumplings

prawn dumplings

soup meat buns

spring rolls

stuffed bean curd

stuffed crab claws

symbolic dim sum

vegetarian dumplings

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

appropriate environmental conditions for storing dim sum products and dishes to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce and present dim sum.

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)

small equipment:

containers for hot and cold food

cutting boards

food handler gloves

graters and peelers

knives:

filleting knives

utility knives

marble bench or slab

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

mincers

mortar and pestle

pastry and dough rollers

pans and pots:

stainless steel, cast iron and non-stick fry pans

pots

service-ware:

platters, dishes and bowls

cutlery and serving utensils

chopsticks

small utensils:

flour and drum sieves

skimmers

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

steamers:

traditional

electric

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 dim sum ingredients 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 ingredients according to recipe requirements. 
Minimise waste to maximise profitability of food items prepared. 
Portion dim sum precisely. 
Prepare fillings, glazing and coating agents to correct consistency, according to recipe. 
Size and shape buns and dumplings. 
Select and use dim sum cookery methods. 
Prepare accompaniments as required. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Portion and serve dim sum according to recipe requirements. 
Present dim sum on appropriate service-ware. 
Add accompaniments according to standard recipe requirements. 
Visually evaluate dish and adjust presentation. 
Ensure food safety, quality and shelf life by storing dim sum and accompaniments 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

SITHASC014 - Prepare dim sum
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Assessment Record Sheet

SITHASC014 - Prepare dim sum

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

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