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 Indian pickles and chutney including following recipe requirements

precision cutting techniques and implements for preparing pickles and chutneys in regional Indian cuisines

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 preparation of pickles and chutneys

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

safe work practices particularly in relation to bending lifting and using cutting implements appliances heated surfaces hot oil and other equipment and cookery methods which carry a risk of burns

maintaining a tidy workstation

problemsolving skills to adjust flavourings where pickles and chutneys 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 preparation presentation and consumption typical menu items order of service and typical accompaniments and garnishes

kitchen and service culture including kitchen organisation

culinary terms related to Indian pickles and chutneys including regional variations

effects of cooking techniques on nutrition taste texture and appearance and chemical reaction in chutneys and pickles

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 pickles and chutneys using a range of cookery and preparation methods

knowledge of pickles and chutneys styles including cultural considerations commodities culinary terminology and equipment

knowledge of time required for maturing pickles and chutneys

preparation of a range of pickles and chutneys using authentic and appropriate ingredients

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

ability to prepare pickles and chutneys within the timeframe required by a commercial kitchen

Context of and specific resources for assessment

Assessment must ensure

preparation cooking packing and storing of a range of pickles and chutneys by the candidate using authentic and appropriate ingredients

demonstration of skills within a fully equipped operational commercial kitchen suitable for Asian cooking including industrycurrent equipment as defined in the Assessment Guidelines

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 cooking packaging and storing pickles and chutneys

samples and tasting of items 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 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 may include:

Secondary ingredients may include:

Main dishes may include:

Suitable packaging for pickles and chutneys may include: