Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and interpret food preparation lists standard recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients dishes and food items

adjust cooking where deficiencies are identified

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of sauces dips and accompaniments

aromatics

herbs and spices

fruit

pastes

sauces

vegetables

cultural and regional considerations and variations for sauces dips and accompaniments

characteristics of sauces dips and accompaniments and their ingredients

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

strength of flavours

taste

texture

contents of stock date codes and rotation labels

preparation methods and considerations for sauces dips and accompaniments

cooking methods

reheating

equipment used to produce sauces dips and accompaniments

essential features and functions

safe operational practices

storage of sauces dips and accompaniments

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

produce a range of sauces dips and accompaniments for one or more cuisines

produce food for multiple customers within commercial time constraints

integrate knowledge of

quality indicators for sauces dips and accompaniments

ingredients

cultural considerations

features functions and safe use of food preparation equipment

food safety practices for handling and storing Asian sauces dips and accompaniments

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment

Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

Method 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 individual preparing sauces dips and accompaniments

evaluation of the taste of sauces dips and accompaniments prepared by the individual

projects that allow assessment of the individuals ability to produce a variety of sauces dips and accompaniments for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for sauces dips and accompaniments equipment cookery

methods and appropriate environmental storage conditions

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHASC Produce Asian appetisers and snacks

SITXFSA Participate in safe food handling practices

Ingredients may include:

Variations may relate to:

Food quality adjustmentsmay relate to:

To adjust presentation may involve:

Environmental conditions relates to appropriate: