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

evaluating quality of ingredients dishes and food items including blending and balancing flavours and aromatics correct flavour structure texture and consistency correct acid balance correct colour and plate presentation

using garnishes for presentation including consideration of colour and eye appeal

using specialised serviceware for presentation

maintaining a tidy workstation

planning and organising

working in teams

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

waste minimisation techniques and environmental considerations in relation to meat seafood and poultry for Asian cuisines

problemsolving skills to adjust flavourings where dishes 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 and portions against menus and orders and to ascertain amounts of flavourings required to achieve required strength and flavour characteristics

The following knowledge must be assessed as part of this unit

effects of cooking techniques on nutrition taste texture and appearance

principles and practices of personal and professional hygiene related to working in a kitchen including suitable dress

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 produce and present a variety of meat poultry seafood and vegetable dishes and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

knowledge of cuisine style including cultural considerations commodities culinary terminology and equipment

preparation of a variety of meat poultry seafood and vegetable dishes and accompaniments relevant to the particular Asian cuisine using authentic and appropriate ingredients

safe occupational health and food hygiene practices for preparing cooking presenting and storing meat poultry seafood and vegetable dishes

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 cooking and presenting a variety of meat poultry seafood and vegetable dishes and accompaniments

sampling 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

Specialised ingredients and accompaniments may include:

Preparation techniques may include:

Equipment may include:

Dishes to be produced must include a wide variety of meat, poultry, seafood and vegetable dishes, either stand-alone or in combination and may include:

Cookery techniques may include:

Specialised techniques may include: