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. Confirm food production requirements and 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 pickles and chutneys 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 pickles and chutneys. | 4.1.Select and use cooking methods according to recipe requirements. 4.2.Use correct quantities of preservatives and colorants. 4.3.Observe timing and maturation requirements. 4.4.Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store cooked pickles and chutneys. | 5.1.Present pickles and chutneys with complementary main dishes on appropriate service-ware. 5.2.Preserve taste and quality through use of appropriate packaging. 5.3.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. 5.4.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 one pickle from each of the following types of pickles:
hot
sweet
spicy
prepare one chutney from each of the following types of chutneys:
hot
sweet
demonstrate use of each of the following preparation methods when preparing pickles and chutneys:
marinating
cooking
prepare above dishes 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 Indian pickles and chutneys
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 pickles and chutneys:
curry powders
herbs and spices
regional considerations and variations to be considered when preparing pickles and chutneys
contents of stock date codes and rotation labels
characteristics of pickles and chutney ingredients and finished dishes:
appearance and presentation
combinations of spices
nutritional value
quality indicators
service style
taste
texture
preparation methods listed in the performance evidence for Indian pickles and chutneys
chemical reactions that occur during various processes in the preparation of Indian pickles and chutneys
appropriate environmental conditions for storing pickles and chutneys to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce Indian pickles and chutneys.
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
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
pans and pots:
stainless steel, cast iron and non-stick fry pans
small and large pots
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
service-ware:
dishes and bowls
cutlery and serving utensils
thermometers
utility knife
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.