Assessor Resource

SITHASC310
Produce Indian breads

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering organisations that offer Indian cuisine, and to cooks who usually work under the guidance of more senior chefs.

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a variety of Indian breads. 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:

ability to prepare Indian breads, including:

chapatis

dosa

naan

paratha

pooris

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators for Indian breads

bread ingredients

cultural considerations

features, functions and safe use of food preparation equipment

food safety practices for handling and storing Indian breads.

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 breads

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

projects that allow assessment of the individual’s ability to produce a variety of breads 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 forbreads, 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:

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, dishes and food items

adjust cooking where deficiencies are identified

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 Indian breads:

fats

flours

milk products

yeast products

cultural and regional considerations and variations for crackers

characteristics of Indian bread ingredients and finished items:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

matching of bread to different dishes

nutritional value

service style

taste

texture

contents of stock date codes and rotation labels

preparation methods for Indian breads:

baking

frying

kneading

moulding

shaping

equipment used to produce Indian breads:

essential features and functions

safe operational practices

storage of Indian breads:

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.

Ingredients may include:

baking powder

fat compounds

flour products:

atta

lentil

maida

milk products:

sour cream

yoghurt

seasonings

yeast products.

Equipment may include:

cast iron pan (tava)

wok (karahi)

clay oven (tandoori oven).

Accompaniments may include:

appetisers

beverages

chutney

main course dishes

pickles

rice

sauces

snacks

vegetables.

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 ingredients for Indian breads 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 according to recipe. 
Minimise waste and store reusable by-products. 
Shape and size breads according to recipe and organisational standards. 
Select and using cooking methods according to recipe and bread type. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Present crackers on appropriate serviceware. 
Add accompaniments as required. 
Visually evaluate dish and adjust presentation. 
Ensure food safety, quality and shelf life by storing breads in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHASC310 - Produce Indian breads
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

SITHASC310 - Produce Indian breads

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: