Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHASC008B Mapping and Delivery Guide
Prepare desserts for Asian cuisines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHASC008B - Prepare desserts for Asian cuisines
Description This unit describes the performance outcomes, skills and knowledge required to select, prepare, produce and store a range of Asian desserts for national and regional Asian cuisines. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of Employability Skills. The Employability Skills Summary of the qualification in which this unit of competency is packaged, will assist in identifying Employability Skill requirements.
Learning Outcomes and Application This unit applies to all enterprises where Asian cuisines are prepared and served. It applies to Indonesian, Indian, Malay, Nonya, Japanese, Chinese, Thai and Vietnamese cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.The precise application of the unit may vary within particular cuisines and is dependent on specific preparation techniques, ingredients and presentation requirements within enterprises.The unit applies to cooks who usually work as part of a team and under supervision.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHASC001A Use basic Asian methods of cookery SITHCCC002A Present foodSITXOHS002A Follow workplace hygiene procedures.
Competency Field Asian Cookery
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select desserts for Asian cuisines.
  • Identify desserts for Asian cuisines.
  • Select a range of key commodities used in Asian desserts.
  • Identify cookery methods required for particular menu items and cuisines.
  • Identify key characteristics of Asian desserts and service, according to cuisine, enterprise requirements and customer preferences.
       
Element: Prepare and produce desserts.
  • Select, weigh and use commodities and other ingredients required for particular dessert items, recipes and cuisines.
  • Use cookery methods, specialised techniques and assembled equipment as required for particular dessert items and cuisines.
  • Prepare fillings where required, to correct consistency.
  • Prepare desserts according to recipe and enterprise requirements for consistency and temperature.
  • Prepare and produce desserts for special occasions according to instructions and requirements.
  • Follow food hygiene and OHS regulations and requirements in all tasks.
       
Element: Store dessert and sweet products.
  • Store dessert items as required, according to food hygiene and safety requirements, and under correct storage conditions and temperatures, to maintain quality, extend shelf life and maximise appearance and eating characteristics.
  • Follow appropriate reheating, reconstituting and serving procedures, as required for dessert items to preserve eating qualities, appearance and taste.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 Asian desserts and accompaniments using a range of cookery and preparation methods appropriate to the cuisine

knowledge of Asian dessert styles, including cultural considerations, commodities, culinary terminology and equipment

preparation of a wide vairty of desserts and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients

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

sound disposal methods for kitchen waste

ability to prepare desserts within the timeframe required by a commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

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

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

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 and presenting desserts and accompaniments

sampling of dishes 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 third-party workplace reports of on-the-job 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.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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 particular Asian cuisines, including following recipe requirements, portion control and costings

precision cutting techniques and implements for the particular style of Asian cuisine

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

using garnishes for presentation, including consideration of colour and eye appeal

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking, serving and presenting food

identifying, selecting, storing and using typical commodities, thickening and flavouring agents, and seasonal delicacies relevant to the particular Asian cuisine and appropriate cookery methods

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

maintaining a tidy workstation

planning and organising

working in teams

assembling, moulding, pleating, deep-frying, steaming and baking techniques

reheating and refreshing techniques

problem-solving skills to adjust flavourings where dishes and accompaniments are not balanced as required by a particular cuisine

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders, and to ascertain amounts of flavourings required to achieve required strength and flavour characteristics.

The following knowledge must be assessed as part of this unit:

cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to particular Asian cuisines, including regional variations

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

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.

A wide variety of desserts must be made and include:

Chinese: sweet buns

Indian: gulab jamoons

Thai: tua bab, moon sum palang, da ku and kao nieu tu

Indonesian: kueh

Vietnamese: sweet soups

Japanese: cakes

Malay and Nonya: serikaya, bikang, dadar gulung and kuih.

Commodities may include fresh, dried and preserved items such as:

tropical fruits, such as mango and jackfruit

sweet potatoes

flowers

rice and rice products

flour and farinaceous products

beans, bean paste and bean curd

sweeteners, such as palm sugar

flavourings, such as rose and orange waters

milk products

setting agents and thickeners, such as agar-agar

yeast

spices

kulfi

halva

eggs

coconut cream and flesh

specialised ingredients, such as saku peek, kanom talai and khaw neaw mamuang.

Cookery methods may include:

steaming

boiling

baking

deep-frying

simmering.

Specialised techniques may include:

shaping ingredients

marinating

chilling

freezing

using seaweed and jelly powders

using setting and thickening agents.

Equipment may include equipment requiring assembly and that used for preparing, cooking and serving Asian desserts, such as:

bowls

traditional and contemporary steamers

whisks

spoons

ladles.

Dessert texture and consistency may include:

liquid

soft

firm.

Dessert serving temperatures may include:

chilled

room temperature

warm or hot.

Special occasions may include:

religious and non-religious festivals and celebrations

feast days and commemorative events

symbolic events

banquets

weddings.

Appropriate storage may include:

chilling

freezing

covering.

Recyclable products may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify desserts for Asian cuisines. 
Select a range of key commodities used in Asian desserts. 
Identify cookery methods required for particular menu items and cuisines. 
Identify key characteristics of Asian desserts and service, according to cuisine, enterprise requirements and customer preferences. 
Select, weigh and use commodities and other ingredients required for particular dessert items, recipes and cuisines. 
Use cookery methods, specialised techniques and assembled equipment as required for particular dessert items and cuisines. 
Prepare fillings where required, to correct consistency. 
Prepare desserts according to recipe and enterprise requirements for consistency and temperature. 
Prepare and produce desserts for special occasions according to instructions and requirements. 
Follow food hygiene and OHS regulations and requirements in all tasks. 
Store dessert items as required, according to food hygiene and safety requirements, and under correct storage conditions and temperatures, to maintain quality, extend shelf life and maximise appearance and eating characteristics. 
Follow appropriate reheating, reconstituting and serving procedures, as required for dessert items to preserve eating qualities, appearance and taste. 

Forms

Assessment Cover Sheet

SITHASC008B - Prepare desserts for Asian cuisines
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHASC008B - Prepare desserts for Asian cuisines

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: