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 kneading moulding and shaping techniques to achieve the required texture

frying and baking procedures and techniques for Indian breads

selecting using and maintaining specialised equipment tableware and serviceware for preparing cooking and serving Indian breads including using the cast iron pan tava wok karahi and clay oven tandoori oven

identifying selecting storing and using typical commodities herbs and spices condiments thickening and flavouring agents seasonal delicacies relevant to Indian bread and appropriate preparation methods

evaluating quality of ingredients and breads

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

problemsolving skills to correct overcooking or dough that has been prepared to the wrong consistency

literacy skills to read recipes and orders

numeracy skills to determine cooking temperature and timing for specific breadmaking techniques

The following knowledge must be assessed as part of this unit

traditional names varieties and terminology applied to Indian breads

principles of selecting and serving different kinds of breads for menu items

commodities including

yeast products

flour

fat

milk products for Indian breads

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

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 Indian breads using a range of cookery and preparation methods

knowledge of Indian breads including cultural considerations commodities culinary terminology and equipment

preparation of a range of Indian breads using the full range of techniques required and authentic and appropriate ingredients

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

ability to prepare Indian bread 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

preparation of breads 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 breads

samples and tasting of breads prepared by the candidate

written or oral questions to test knowledge of bread types ingredients 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 for example

SITHASCA Use basic Asian methods of cookery

SITHASC001A Use basic Asian methods of cookery.

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 and other ingredients used in the preparation of Indian breads may include:

A selection of Indian breads must be prepared including:

Specialised equipment may include:

Suitable accompaniments may include: