Assessor Resource

SITHASC025A
Prepare Indian pickles and chutneys

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to all enterprises where Indian cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision.

This unit describes the performance outcomes, skills and knowledge required to prepare and produce pickles and chutneys served to accompany curries Indian curries.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXOHS002A Follow workplace hygiene procedures.

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.



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.

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 pickles and chutneys using a range of cookery and preparation methods

knowledge of pickles and chutneys styles, including cultural considerations, commodities, culinary terminology and equipment

knowledge of time required for maturing pickles and chutneys

preparation of a range of pickles and chutneys using authentic and appropriate ingredients

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

ability to prepare pickles and chutneys within the timeframe required by a commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

preparation, cooking, packing and storing of a range of pickles and chutneys by the candidate 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.

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 of preparing, cooking, packaging and storing pickles and chutneys

samples and tasting of items 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, for example:

SITHASC001A Use basic Asian methods of cookery.

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.

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.

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 Indian pickles and chutney, including following recipe requirements

precision cutting techniques and implements for preparing pickles and chutneys in regional Indian cuisines

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 preparation of pickles and chutneys

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, seasonal delicacies relevant to preparing pickles and chutneys and appropriate preparation methods

safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces, hot oil and other equipment and cookery methods which carry a risk of burns

maintaining a tidy workstation

problem-solving skills to adjust flavourings where pickles and chutneys 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:

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

kitchen and service culture, including kitchen organisation

culinary terms related to Indian pickles and chutneys, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance, and chemical reaction in chutneys and pickles

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:

herbs and spices, such as cumin, coriander, fenugreek, red pepper and turmeric

curry powders, such as masala

flavourings and aromatics, such as garlic and ginger

preservatives, such as vinegar

thickening agents.

Secondary ingredients may include:

fruits

bulb vegetables, such as onions

root vegetables

colorants.

Main dishes may include:

curries

pakoris

tandoori kebabs

rice

sauces.

Suitable packaging for pickles and chutneys may include:

lidded or sealable glass jars

lidded or sealable crockery containers.

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
Select a range of fresh, dried and preserved commodities for use in making chutneys and pickles. 
Identify a variety of main and secondary ingredients. 
Identify key names of chutneys and pickles, using correct menu names. 
Identify types of curry powder used. 
Identify combinations of spices used in the production of chutneys. 
Prepare ingredients according to recipe specifications, using precision cutting techniques required by regional cuisines. 
Use quantities of preservatives and colorants according to enterprise practice. 
Select, prepare and use cooking equipment and utensils, according to enterprise and cuisine requirements. 
Follow required steps to all cooking methods according to recipe specifications. 
Follow correct timing to prepare pickles for bottling and allow required time for maturing. 
Follow food hygiene requirements and OHS regulations and apply them to all tasks related to preparation, bottling and storage. 
Select platter and crockery sizes, colour and shapes according to enterprise requirements. 
Present chutneys and pickles attractively to achieve maximum customer appeal. 
Select appropriate chutneys and pickles to accompany main dishes. 
Store chutneys and pickles under correct conditions and temperatures to maintain quality and extend shelf life. 
Select and use packaging appropriate for the preservation of freshness and taste and to prevent chemical reaction and deterioration. 
Line jar lids with sheets of greaseproof or waxed paper to prevent metallic lids from coming into contact with chutneys. 

Forms

Assessment Cover Sheet

SITHASC025A - Prepare Indian pickles and chutneys
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:

Signature:

Date:

Assessment Record Sheet

SITHASC025A - Prepare Indian pickles and chutneys

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:

Date: