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

cooking techniques and procedures

rice and noodle preparation for particular cuisines including following recipe and portion control requirements and costings

use of garnishes for presentation including consideration of colour and eye appeal

selecting using and maintaining specialised equipment tableware and serviceware for preparing cooking and serving rice and noodles

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

storing chilling freezing and defrosting and reheating rice and noodles

maintaining a tidy workstation

planning and organising

working in teams

waste minimisation techniques and environmental considerations in relation to rice and noodles

problemsolving skills to adjust flavourings where rice and noodle dishes sauces and accompaniments are not balanced as required by a particular cuisine

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities control portions against menus and orders control costs and determine amounts of flavourings required to achieve required strength and flavour characteristics

The following knowledge must be assessed as part of this unit

varieties of rice for Asian cuisines

varieties of fresh and dried noodles for Asian cuisines

principles of cooking rice and noodles

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

kitchen and service culture including kitchen organisation

equipment and utensils used in particular cuisines including terminology such as wok kuali

temperature and timing required for cooking particular Asian rice and noodle dishes

accompaniments sauces and condiments suited to rice and noodles

culinary terms for rice and noodles related to particular Asian cuisines including regional variations

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

hygiene safety and storage requirements

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

recognising the variety and quality of rice and noodles

applying the correct procedures and techniques in cooking to achieve desired outcomes

preparing and tasting a range of dishes using rice noodles accompaniments and sauces appropriate to the particular Asian cuisine using authentic and appropriate ingredients

safe occupational health and food hygiene practices for preparing cooking presenting and storing rice and noodles

Context of and specific resources for assessment

Assessment must ensure

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

industryrealistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints

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 rice noodles accompaniments and sauces

tasting samples of dishes 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 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

Rice and rice dishes are varied and include those made from short and long grain rice as used in:

Noodles and noodle dishes may be fresh or dried and be made from wheat, buckwheat, rice and eggs, and may include:

Secondary ingredients may include:

Preparation for rice and noodles may include:

Equipment may include:

Other dishes andaccompaniments served with rice and noodles may include: