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

achieving flavour and aromatic balance

using fat compounds such as coconut milk ghee peanut oil and other oils such as mustard coconut and sesame

balancing and contrasting appearances colours and textures

preparing food for particular cuisines where curry powders and pastes are used including following recipe requirements

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

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

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

safe handling of spices and 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

using garnishes for presentation including consideration of colour and eye appeal

maintaining a tidy workstation

planning and organising and working in teams

problemsolving skills to adjust quantities of spices herbs and aromatics as required by a particular cuisine to achieve required flavour balance

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities of spices herbs or aromatics required for particular combinations and recipes of curry powders and pastes and to determine amounts 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

herbs spices and aromatics and various combinations and strengths required for menu items and cuisines

curry powders and pastes and their uses within a cuisine

structure and parts of the plant eg roots and leaves used for herbs and spices such as nutmeg cinnamon cumin cardamom and mace

culinary terms related to particular Asian cuisines including regional variations

effects of cooking techniques on nutrition taste texture and appearance

principles and practices of 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 curry pastes and powders for a specific cuisine or a range of Asian cuisines

ability to apply curry powders and pastes to a range of menu items and to prepare sauces and accompaniments within realistic time constraints using a range of cookery methods appropriate to the cuisine

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

preparation of a range of menu items using curry powders and pastes including sauces and accompaniments relevant to the particular cuisine using authentic and appropriate ingredients

safe handling of spices

safe occupational health and food hygiene practices for preparing cooking presenting and storing curry powders and pastes and menu items prepared in advance

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 curry powders and pastes together with required sauces and accompaniments

sampling and tasting of dishes containing curry powders and pastes prepared by the candidate

written or oral questions to test knowledge of curry powders and pastes their source herbs and spices 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

Commodities may be fresh, dried and preserved and may include:

Curry pastes and powders and the finished menu items produced may include:

Herbs, spices and aromatics may include:

Appropriate equipment is traditional or contemporary and may include:

Appropriate secondary ingredients to which curry pastes and powders are added for the creation of menu items may include: