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

precision cutting techniques and implements

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 and serving dim sum

identifying selecting storing and using typical commodities herbs and spices condiments thickening and flavouring agents and seasonal delicacies relevant to dim sum

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

techniques for preparing sweet and savoury dough and fillings syrups and coating agents batters and pastries

maintaining a tidy workstation

problemsolving skills to adjust flavourings where sauces dips and accompaniments are not balanced as required

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes

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 dim sum including regional variations

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 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 a variety of dim sum fillings sauces dips 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

application of hygiene and safety principles and procedures

a range of dim sum sauces dips and accompaniments relevant to particular types of dim sum prepared using authentic and appropriate ingredients

cooking and presenting dim sum to achieve maximum eating qualities and customer appeal

safe occupational health and food hygiene practices for preparing cooking presenting and storing dim sum

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 producing and presenting dim sum sauces dips and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of types of dim sum preparation and cooking techniques 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 for dim sum may include:

A wide variety of dim sum must be produced and includes:

Specialised equipment may include:

Appropriate cooking methods for dim sum may include:

Accompaniments may include: