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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Cook dim sum.
  5. Present sweet and savoury dim sum.

Required Skills

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 dim sum and make adjustments to ensure a quality product

adjust taste and appearance of food products according to identified deficiencies

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 dim sum

coating and setting agents

coconut products

fat compounds

fillings

flours

herbs and spices

oils

meat

seafood

vegetables

cultural and regional considerations and variations

characteristics of dim sum ingredients and finished dishes

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

nutritional value

service style

taste

texture

contents of stock date codes and rotation labels

preparation methods for dim sum

blending and balancing flavours and aromatics

cutting

effects of cooking techniques on nutrition taste texture and appearance

equipment used to produce and present dim sum

essential features and functions

safe operational practices

storage of dim sum products and dishes

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

Evidence Required

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

prepare dim sum and dim sum accompaniments including

chicken buns

chive dumplings

pork buns

pork wontons

potsticker dumplings

prawn dumplings

soup meat buns

spring rolls

stuffed bean curd

stuffed crab claws

symbolic dim sums

vegetable buns

vegetarian dumplings

produce food for multiple customers within commercial time constraints

integrate knowledge of

quality indicators for dim sum

cookery methods for different types of dim sum

features functions and safe use of food preparation equipment

food safety practices for handling and storing dim sum

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 for and producing dim sum

evaluation of the taste and visual appeal of dim sum prepared by the individual

projects that allow assessment of the individuals ability to produce a variety of dim sum

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 dim sum 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

SITXFSA Participate in safe food handling practices


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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities

special customer requests

special dietary needs.

Ingredients for dim sum may include:

coconut milk

coating and setting agents

fat compounds

fillings, including:

sweet mung bean

lotus paste

flours:

tapioca

wheat

flowers

fresh fruits

fungi

meat

oils

poultry

seafood yeast.

Equipment may include:

choppers

knives

mortar and pestle

pastry and dough rollers

skimmers

steamers

strainers.

Cookery methods may include:

deep-frying

braising

steaming

roasting

baking.

Accompaniments may include:

oils:

garlic

red

spring onion

sauces:

garlic pepper

hot mustard

sweet and sour

vinegar soy

vinegar and ginger dip.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.