Assessor Resource

SITHASC020
Prepare dishes using basic methods of Asian cookery

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes.

The unit applies to hospitality and catering organisations that offer any type of Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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

PERFORMANCECRITERIA

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 standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select 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. Weigh and measure ingredients according to recipe requirements.

3.3. Prepare, cut and portion ingredients according to recipe and cooking style.

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

4. Cook dishes.

4.1. Select and use cookery processes for Asian dishes following standard recipes.

4.2. Complete cooking process in a logical, planned and safe manner.

4.3. Identify problems with the cooking process and take corrective action.

4.4. Work cooperatively with colleagues to ensure timely preparation of dishes.

5. Present and store dishes.

5.1. Present dishes on appropriate service-ware.

5.2. Add garnishes and accompaniments according to standard recipes.

5.3. Store dishes 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:

follow standard recipes to prepare dishes that use of each of the following ingredients at least once:

dairy products

dry goods

eggs

fruit

general food items

meat that is culturally appropriate

poultry

rice and farinaceous items

seafood

vegetables

use all of the following cookery processes at least once and complete mise en place activities when preparing above dishes:

baking

barbecuing

boiling

braising

deep-frying

grilling

oil and water blanching

roasting

shallow frying

steaming

stewing

stir-frying

prepare, plate and present the above dishes:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to at least one special customer request.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major food types and their characteristics:

dairy products

dry goods

eggs

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat that is culturally appropriate

poultry

rice and farinaceous items

seafood

vegetables

how the major food types are used in different Asian dishes and the effects of different cookery processes on them

essential culinary terms in, and key principles and practices of, the cookery processes described in the performance evidence

contents of date codes and rotation labels for stock

safe operational practices using essential functions and features of equipment used in the above cookery processes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

burners, grillers, ovens or salamanders as required for the particular type of cuisine

commercial grade work benches (1.5m/person)

commercial oven trays (one per two persons)

commercial refrigeration facilities:

freezer

fridge

deep-fryer

designated storage areas for dry goods and perishables

sink

gas electric or induction stove tops (two burners per person)

microwave

storage facilities

wok burner

small equipment:

containers for hot and cold food

cutting boards

food processor

graters and peelers

electric rice cooker

knives and cleavers

measures:

measuring jugs

measuring spoons

portion controlled scoops

pans and pots:

stainless steel, cast iron and non-stick fry pans

stock pots

woks

scales

sets of stainless steel bowls

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

chopsticks

sharpening steels and stones

skewers

small utensils:

scoops, skimmers and spiders

strainers

scrapers

tongs

whisks

spoons and ladles

steamer

spice grinder

temperature probe

thermometer

food safe gloves

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 soap 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 and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

safe working environment.

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

PERFORMANCECRITERIA

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 standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select 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. Weigh and measure ingredients according to recipe requirements.

3.3. Prepare, cut and portion ingredients according to recipe and cooking style.

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

4. Cook dishes.

4.1. Select and use cookery processes for Asian dishes following standard recipes.

4.2. Complete cooking process in a logical, planned and safe manner.

4.3. Identify problems with the cooking process and take corrective action.

4.4. Work cooperatively with colleagues to ensure timely preparation of dishes.

5. Present and store dishes.

5.1. Present dishes on appropriate service-ware.

5.2. Add garnishes and accompaniments according to standard recipes.

5.3. Store dishes 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:

follow standard recipes to prepare dishes that use of each of the following ingredients at least once:

dairy products

dry goods

eggs

fruit

general food items

meat that is culturally appropriate

poultry

rice and farinaceous items

seafood

vegetables

use all of the following cookery processes at least once and complete mise en place activities when preparing above dishes:

baking

barbecuing

boiling

braising

deep-frying

grilling

oil and water blanching

roasting

shallow frying

steaming

stewing

stir-frying

prepare, plate and present the above dishes:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to at least one special customer request.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major food types and their characteristics:

dairy products

dry goods

eggs

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat that is culturally appropriate

poultry

rice and farinaceous items

seafood

vegetables

how the major food types are used in different Asian dishes and the effects of different cookery processes on them

essential culinary terms in, and key principles and practices of, the cookery processes described in the performance evidence

contents of date codes and rotation labels for stock

safe operational practices using essential functions and features of equipment used in the above cookery processes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

burners, grillers, ovens or salamanders as required for the particular type of cuisine

commercial grade work benches (1.5m/person)

commercial oven trays (one per two persons)

commercial refrigeration facilities:

freezer

fridge

deep-fryer

designated storage areas for dry goods and perishables

sink

gas electric or induction stove tops (two burners per person)

microwave

storage facilities

wok burner

small equipment:

containers for hot and cold food

cutting boards

food processor

graters and peelers

electric rice cooker

knives and cleavers

measures:

measuring jugs

measuring spoons

portion controlled scoops

pans and pots:

stainless steel, cast iron and non-stick fry pans

stock pots

woks

scales

sets of stainless steel bowls

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

chopsticks

sharpening steels and stones

skewers

small utensils:

scoops, skimmers and spiders

strainers

scrapers

tongs

whisks

spoons and ladles

steamer

spice grinder

temperature probe

thermometer

food safe gloves

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 soap 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 and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

safe working environment.

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 standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Select and use cookery processes for Asian dishes following standard recipes. 
Complete cooking process in a logical, planned and safe manner. 
Identify problems with the cooking process and take corrective action. 
Work cooperatively with colleagues to ensure timely preparation of dishes. 
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. 
Weigh and measure ingredients according to recipe requirements. 
Prepare, cut and portion ingredients according to recipe and cooking style. 
Minimise waste to maximise profitability of food items prepared. 
Select and use cookery processes for Asian dishes following standard recipes. 
Complete cooking process in a logical, planned and safe manner. 
Identify problems with the cooking process and take corrective action. 
Work cooperatively with colleagues to ensure timely preparation of dishes. 
Present dishes on appropriate service-ware. 
Add garnishes and accompaniments according to standard recipes. 
Store dishes 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

SITHASC020 - Prepare dishes using basic methods of Asian cookery
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

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

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Date:

Assessment Record Sheet

SITHASC020 - Prepare dishes using basic methods of Asian cookery

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

Assessor name:

Signature:

Date:

Student signature:

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