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Elements and Performance Criteria

  1. Coordinate, organise and prepare for food service.
  2. Cook and serve menu items for food service.
  3. Coordinate and complete end of service requirements.

Required Skills

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

integration and application of kitchen skills including mise en place basic Asian methods of cookery and food presentation techniques

portion control and waste minimisation

planning and organising work in the kitchen environment including prioritising sequencing and monitoring tasks and processes

team coordination in relation to task allocation

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 difficult customer requirements pressure of work and kitchen conditions

literacy skills to read menus recipes task sheets and orders

numeracy skills to calculate portions and 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 and appropriate cookery methods

standard recipes for variety of Asian dishes or menu items

principles and practices related to food safety

use of correct culinary terminology in kitchen communication

Evidence Required

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 cooking 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

ability to prepare cook and serve a variety of menu items to meet customer expectations of quality using Asian cookery methods food items and menu styles

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 and coordinate team activities 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

training record book used as part of apprenticeship arrangements

direct observation of the candidate preparing and cooking Asian food items in a commercial kitchen

sampling of menu items prepared 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

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


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

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

cleaning and preparing vegetables and other commodities

preparing and portioning meat, poultry and seafood

preparing stocks, sauces and dressings

preparing garnishes

cooking soups and other precooked items

preparing and cooking desserts

serviceware and equipment.

Food must be prepared, cooked and served for all of the following food service periods:

breakfast

lunch

dinner

special function.

Equipment includes traditional and modern equipment such as:

barbecues

roasting drums

charcoal grills

mincers

tandoori ovens

contemporary ovens

woks

steamers

cutting, chopping and slicing implements such as cleavers and knives

strainers

scoops and skimmers

ladles

whisks

food processors

microwaves

skewers

sharpening steels and stones.

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

à la carte

set menu (table d'hôte)

buffet.

Asian cookery methods may include:

deep-frying

stir-frying

barbecuing

grilling

shallow frying

braising

stewing

steaming

roasting

baking

boiling

oil and water blanching.

Meeting special requests or dietary requirementsof customers may include:

cultural needs and restrictions

specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets

preferences for particular ingredients and cooking methods such as vegetarian.

Range of commodities may include:

vegetables and fruits and salad vegetables (fresh and dried)

culturally appropriate meats (chicken, beef, lamb, goat and pork)

seafood (prawns and other crustaceans, squid, shellfish and fish)

herbs, spices and condiments

eggs

rice and farinaceous products

items specific to particular dishes and cuisines.

End of serviceprocedures may include:

safe storage of food items

cleaning procedures related to kitchen and equipment

debriefing sessions

quality reviews

restocking

preparations for the next food service period.