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 Japanese simmered, grilled, deep-fried and steamed dishes including sauces, dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

knowledge of Japanese simmered, grilled, deep-fried and steamed dishes, including cultural considerations, commodities, culinary terminology and equipment

safe occupational health and food hygiene practices related to preparing, cooking and presenting Japanese simmered, grilled, deep-fried and steamed dishes.

Context of and specific resources for assessment

Assessment must ensure:

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

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

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 a practical demonstration by the candidate of Japanese simmered, grilled, deep-fried and steamed dishes being prepared and presented, including sauces, dips and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Japanese simmered, grilled, deep-fried and steamed dishes, cultural aspects, use and importance of typical commodities and flavourings, 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.

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 for simmered (nimono), grilled (yakimono), deep-fried (agemono) and steamed (mushimono) dishes in Japanese cuisine, including following recipe requirements

precision cutting techniques and use and care of cutting implements

evaluating quality of ingredients, dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, texture and consistency, correct acid balance, correct colour and plate presentation

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking, serving and presenting food

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant to simmered, grilled, deep-fried and steamed dishes in Japanese cuisine

use of appropriate cookery methods

use of garnishes for presentation, including consideration of colour and eye appeal

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

maintaining a tidy workstation

planning and organising

working in teams

problem-solving skills to adjust flavourings where Japanese simmered, grilled, deep-fried and steamed dishes, sauces, dips and accompaniments are not balanced as required by a particular recipe

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes.

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

cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to simmered, grilled, deep-fried and steamed dishes in Japanese cuisine, including regional variations

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.

Commodities may include:

meat (chicken, pork and beef)

seafood (fish, prawns and squid)

vegetables (fresh, leafy, beans and root)

condiments (fresh, dried and preserved)

seaweed (kombu).

Supporting menu items may include:

garnishes, fresh kinome or kuzu

sauces, such as tosa joyu.