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

organising and setting up kitchens for particular cuisines and size and style of kitchen

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

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

planning organising and working in teams according to the cultural requirements of the cuisine selected

problemsolving skills to

deal with equipment flaws and failure and cultural issues related to cuisine style and staffing

manage situations such as nondelivery and delays with or nonavailability of required equipment

literacy skills to research equipment procedures and systems related to kitchen operations and the cultural and dietary requirements of a particular cuisine

writing skills to write clear equipment specifications and develop job descriptions

communication skills to liaise with other team members clarify requirements provide information and listen to and interpret information and nonverbal communication

numeracy skills to determine quantities of equipment and serviceware required

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 and kitchen and service culture

cultural and dietary requirements related to the style of cuisine selected including allergies and prohibitions

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 plan and operate an Asian kitchen efficiently to meet the needs of a particular cuisine clientele and style of operation

ability to apply knowledge of cultural considerations and correct equipment usage to kitchen design and operations according to cuisine style selected

application of food hygiene and OHS principles and procedures

Context of and specific resources for assessment

Assessment must ensure

access to suitable equipment for particular cuisines

ability to set up kitchen operations for a commercial enterprise with industryrealistic ratios of kitchen staff to customers

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

project to design and plan a kitchen for a specific Asian cuisine including fittings layout and equipment

written and oral questions to assess knowledge of an Asian cuisine including cultural aspects

project to develop procedures and operational plans for an Asian kitchen prepared by the candidate

review of portfolios of evidence and thirdparty workplace reports of performance by the candidate such as photographs references designs plans and procedures or systems developed

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

System of production will be determined by the size of operation and style of cuisine, including:

Operational procedures may include those related to:

Control systems may include those related to:

Staffing needs may include:

Equipment and fittings may include:

Relevant others may include:

Legislative and regulatory requirements may include those related to:

Particular hazards for Asian kitchens may include: