Assessor Resource

SITHASC201
Produce dishes using basic methods of Asian cookery

Assessment tool

Version 1.0
Issue Date: April 2024


This 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.

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

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:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

follow standard recipes for dishes that together use all of the following ingredients:

dairy products

dry goods

eggs

fruit

general food items

meat that is culturally appropriate

poultry

rice and farinaceous items

seafood

vegetables

use a range of cookery methods to prepare dishes including:

baking

barbecuing

boiling

braising

deep-frying

grilling

oil and water blanching

roasting

shallow frying

steaming

stewing

stir-frying

produce food for multiple customers within commercial time constraints

integrate knowledge of:

major food types, culinary terminology and equipment as they relate to the required methods of cookery

features, functions and safe use of food preparation equipment

food safety practices for handling and storing different food types.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment

Guidelines, including items for all defined cookery methods; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of kitchen staff to customers food preparation lists and standard recipes a variety of commercial ingredients.

Method 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 the individual cooking dishes

evaluation of the taste and visual appeal of dishes prepared by the individual

use of projects that allow assessment of the individual’s ability to produce a variety of dishes for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for dishesequipment and cookery methods

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHCCC207 Use cookery skills effectively.

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.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer’s instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to respond to problems in the cooking process

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

characteristics of different food types, their use in different Asian dishes and the effects of different cookery methods on those foods:

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

culinary terms and principles and practices of different cooking methods including:

baking

barbecuing

boiling

braising

deep-frying

grilling

oil and water blanching

roasting

shallow frying

steaming

stewing

stir-frying

contents of stock date codes and rotation labels

equipment used for different cookery methods:

essential features and functions

safe operational practices.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements.

Equipment may include:

barbecues

charcoal grills

cooking ranges

cutting, chopping and slicing implements

food processors

knives

microwaves

mincers

roasting drums

sharpening steels and stones

steamers

strainers

ovens

utensils

woks.

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 food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Weigh and measure ingredients according to recipe. 
Prepare, cut and portion ingredients according to recipe and cooking style. 
Minimise waste and store reusable by-products. 
Use cookery methods for Asian dishes following standard recipes. 
Complete cooking process in a logical 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 according to recipe. 

Forms

Assessment Cover Sheet

SITHASC201 - Produce 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:

Signature:

Date:

Assessment Record Sheet

SITHASC201 - Produce 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:

Date: