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 desserts and accompaniments using a range of cookery and preparation methods

knowledge of Japanese dessert style, including cultural considerations, commodities, culinary terminology and equipment

preparation of a range of Japanese desserts and accompaniments using authentic and appropriate ingredients

ability to undertake duties according to organisational hygiene, health and safety practices

ability to prepare dessests within the timeframe required by a commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

preparation of a variety of Japanese sweet items using authentic and appropriate ingredients

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 practical demonstration preparing and presenting sweets and desserts, including accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, 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:

precision cutting techniques and implements

evaluating quality of ingredients, dishes and food items, including blending and balancing of flavours, 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 and serving sweet items

identifying, selecting, storing and using typical commodities, thickening and flavouring agents and seasonal delicacies relevant to the sweet course

appropriate cookery methods for Japanese cakes and sweetmeats

using 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, and working in teams

problem-solving skills to adjust flavourings where sweet course items and accompaniments are not balanced as required

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:

role of the sweet course in Japanese cuisine

kitchen and service culture, including kitchen organisation

characteristics, cultural and religious practices related to sweet course preparation, presentation and consumption

typical sweet items, order of service, accompaniments and garnishes

culinary terms, including regional variations

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:

fruit

flour

rice

agar

fat compounds

sugars and other sweetening agents, such as fruit juice

sweet beans.

A variety of typical Japanese cakes and sweetmeats and fruit-based dishes must be produced and includes:

soft cakes, such as manju and daijuku

pastes

bean jelly, such as yokan

sweet bean soup, such as zenzai and oshiruko.