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 presentation techniques

portion control and waste minimisation

teamwork skills

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

problemsolving skills to deal with problems such as shortages of food items over or undercooked food pressure of work and kitchen conditions

literacy skills to read menus recipes and task sheets and to prepare a jobs checklist

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

numeracy skills to weigh and measure quantities of ingredients

The following knowledge must be assessed as part of this unit

characteristics of different Asian foods from all main food categories served in the enterprise and appropriate cookery methods

standard recipes

mise en place procedures

basic principles and methods of Asian cookery

principles and practices of planning and organising work

principles and practices related to food safety

nutrition in relation to meeting specific dietary requirements under direction

culinary terms commonly used in the industry and enterprise

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

collection of direct indirect and supplementary evidence showing preparation and service of multiple items for a minimum of complete food service periods to ensure integration of skills and consistency of performance in different circumstances

use of a range of Asian cookery methods appropriate to menu items

production of a range of menu items to industry and enterprise standards of quality

safe food hygiene and work practices

ability to multitask and respond to multiple demands and requests simultaneously

ability to work as part of a team in a positive and courteous manner

preparation of Asian dishes for customers within the typical workplace time constraints of a busy commercial kitchen

Context of and specific resources for assessment

Assessment must ensure

use of a wide range of suitable ingredients for preparing cooking and serving Asian food items for a menu

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

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

direct observation of the candidate working as part of a kitchen team

sampling of menu items produced by the candidate

evaluation of customer feedback about menu items and speed and timing of service

written or oral questions to test knowledge about Asian commodities cookery techniques equipment and food hygiene

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended For example it is expected that candidates will have completed a selection of other units dealing with basic Asian cookery skills These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of Asian menu items for a food service period in a commercial kitchen

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

Organising and preparing food items (mise en place) include as required:

Equipment includes traditional and modern equipment, such as:

Types of menus will vary according to the enterprise and occasion and may include:

Asian cookery methods may include:

Meeting special requests or dietary requirements of customers under direction may include:

End of service procedures may include: