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 techniques for particular cuisines

use of equipment both traditional and contemporary including its care and maintenance

safe work practices particularly in relation to bending lifting and using cutting implements appliances heated surfaces and other equipment that carries a risk of burns

waste minimisation techniques and environmental considerations in relation to different methods of Asian cookery

problemsolving skills to deal with shortages of food items mistakes or problems in commodities or meals produced and equipment failure

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders

The following knowledge must be assessed as part of this unit

underlying principles of Asian cookery for particular cuisine styles

culinary terms related to particular Asian cuisines

knowledge and use of typical commodities herbs and spices condiments thickening and flavouring agents relevant to the particular Asian cuisine and appropriate cookery methods

effects of cooking techniques on nutrition taste texture and appearance

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen including appropriate uniform and other personal protective equipment

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 dishes within realistic time constraints using a range of cookery methods appropriate to the style of cuisine

ability to apply knowledge of major commodities culinary terminology and equipment to the various methods of cookery and cuisine styles being used

range of cookery methods applied to commodities relevant to the particular Asian cuisine on more than one occasion

application of food hygiene and OHS principles and procedures during the cooking and presentation process

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills in a fully equipped operational commercial kitchen suitable for Asian cookery including industrycurrent equipment as defined in the Assessment Guidelines

use of authentic ingredients

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 food preparation and use of various cookery methods

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of commodities cookery methods for particular food items safety issues and food quality indicators

review of portfolios of evidence and thirdparty workplace reports of onthejob 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

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

A range of cooking methods must be demonstrated for the particular style of national and regional cuisine, including:

Equipment may include traditional and modern equipment such as:

Dishes to be prepared must use a range of commodities, including:

Legislative and regulatory requirements may include:

Maintenance of equipment may include: