Assessor Resource

SITHASC202
Produce Asian appetisers and snacks

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to hospitality and catering organisations that offer 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 prepare and cook Asian appetisers and snacks following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

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 to prepare multiple Asian appetisers and snacks using a range of cookery methods

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators forAsian appetisers and snacks

cookery methods

features, functions and safe use of food preparation equipment

food safety practices for handling and storing Asian appetisers and snacks.

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; 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 preparing for and producing Asian appetisers and snacks

evaluation of the taste and visual appeal of Asian appetisers and snacks prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of Asian appetisers and snacks

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 appetisers and snacks, equipment,

cookery methods and appropriate environmental storage conditions

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:

SITHASC204 Produce Asian sauces, dips and accompaniments

SITXFSA201 Participate in safe food handling practices.


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 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:

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

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

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of different Asian appetisers and snacks

cultural and regional considerations and variations

characteristics of Asian appetisers and snacks:

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

nutritional value

service style

taste

texture

contents of stock date codes and rotation labels

cookery methods for Asian appetisers and snacks

equipment used to produce Asian appetisers and snacks:

essential features and functions

safe operational practices

storage of appetiser and snack products:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

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

dietary requirements

portion control

quantities

special customer requests.

Appetisers and snacks may include:

Chinese:

carrot and radish rolls

century eggs

cucumbers with dried prawns

fresh spring rolls

seafood in beancurd skins

sesame squid

stuffed pastries

Indian:

bhajis

kabab

koftas

pappadums

pakoras

samosas

Indonesian:

crackers

fried bananas

fried bean curd

satay

stuffed savoury pancakes

Japanese:

pork and vegetable kebabs

skewered chicken balls

smoked salmon

Malay and Nonya:

curry puffs

fried marinated chicken wings

pickled mackerel

shrimp rolls

spring rolls

Thai:

fish cakes

fried cashews and chillies

prawn balls

spring rolls

stuffed sago balls

Vietnamese:

grilled beef rice paper rolls

meat and prawn rice paper rolls

pork and prawn salad

shrimp toast

spring rolls.

Ingredients may include:

condiments

eggs

farinaceous products

herbs and spices

poultry

meats

seafood

rice

vegetables

specific ingredients for particular Asian dishes and cuisines.

Equipment may include:

cutting, chopping and slicing implements

grills and griddles

mortar and pestle

pans

steamers

stone grinders

woks.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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 appetisers and snacks 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. 
Sort and assemble ingredients according food production sequencing. 
Weigh and measure ingredients and create portions according to recipe. 
Minimise waste and store reusable by-products. 
Select and use relevant cookery methods. 
Prepare stocks according to recipe specifications. 
Prepare condiments according to recipe guidelines. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Present dishes on appropriate serviceware. 
Add dips, sauces and garnishes according to standard recipes and regional variations. 
Visually evaluate dish and adjust presentation. 
Store dishes in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHASC202 - Produce Asian appetisers and snacks
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

SITHASC202 - Produce Asian appetisers and snacks

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: