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 for particular Asian cuisines including following recipe requirements portion control and costings

precision cutting techniques and implements for the particular style of Asian cuisine

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

selecting using and maintaining specialised equipment tableware and serviceware for preparing cooking serving and presenting food

identifying selecting storing and using typical commodities thickening and flavouring agents and seasonal delicacies relevant to the particular Asian cuisine and appropriate cookery methods

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

maintaining a tidy workstation

planning and organising

working in teams

assembling moulding pleating deepfrying steaming and baking techniques

reheating and refreshing techniques

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

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

kitchen and service culture including kitchen organisation

culinary terms 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

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 essentialability to prepare Asian desserts and accompaniments using a range of cookery and preparation methods appropriate to the cuisine

knowledge of Asian dessert styles including cultural considerations commodities culinary terminology and equipment

preparation of a wide vairty of desserts and accompaniments relevant to the particular Asian cuisine using authentic and appropriate ingredients

ability to undertake duties according to organisational hygiene health and safety practices

sound disposal methods for kitchen waste

ability to prepare desserts within the timeframe required by a commercial kitchen

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 and presenting desserts 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

A wide variety of desserts must be made and include:

Commodities may include fresh, dried and preserved items such as:

Cookery methods may include:

Specialised techniques may include:

Equipment may include equipment requiring assembly and that used for preparing, cooking and serving Asian desserts, such as:

Dessert texture and consistency may include:

Dessert serving temperatures may include:

Special occasions may include:

Appropriate storage may include:

Recyclable products may include: