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 curry pastes and powders for a specific cuisine or a range of Asian cuisines

ability to apply curry powders and pastes to a range of menu items and to prepare sauces and accompaniments within realistic time constraints, using a range of cookery methods appropriate to the cuisine

knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment

preparation of a range of menu items using curry powders and pastes, including sauces and accompaniments relevant to the particular cuisine, using authentic and appropriate ingredients

safe handling of spices

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing curry powders and pastes and menu items prepared in advance.

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 curry powders and pastes, together with required sauces and accompaniments

sampling and tasting of dishes containing curry powders and pastes prepared by the candidate

written or oral questions to test knowledge of curry powders and pastes, their source herbs and spices, 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.

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:

achieving flavour and aromatic balance

using fat compounds such as coconut milk, ghee, peanut oil and other oils such as mustard, coconut and sesame

balancing and contrasting appearances, colours and textures

preparing food for particular cuisines where curry powders and pastes are used, including following recipe requirements

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

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

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

safe handling of spices and 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

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

maintaining a tidy workstation

planning and organising, and working in teams

problem-solving skills to adjust quantities of spices, herbs and aromatics as required by a particular cuisine to achieve required flavour balance

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities of spices, herbs or aromatics required for particular combinations and recipes of curry powders and pastes, and to determine amounts 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

herbs, spices and aromatics and various combinations and strengths required for menu items and cuisines

curry powders and pastes and their uses within a cuisine

structure and parts of the plant (e.g. roots and leaves) used for herbs and spices such as nutmeg, cinnamon, cumin, cardamom and mace

culinary terms related to particular Asian cuisines, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance

principles and practices of 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.

Commodities may be fresh, dried and preserved and may include:

vegetables, edible flowers and aromatic leaves

meat, such as chicken, beef and lamb

seafood.

Curry pastes and powders and the finished menu items produced may include:

Indian: masala, including garam, chat, Kashmiri, sambhar and chaana ka, and curry powder and spice combination

Thai: gaeng

Indonesian: bumbu and kare

Malay and Nonya: rempah and gulai.

Herbs, spices and aromatics may include:

ground spices such as cinnamon, cardamom, fennel and fennel seeds, fenugreek, nutmeg, dill, cloves, turmeric, cumin, mace, ajwain, coriander, black mustard seeds, chillies, asfoetida, cayenne pepper and black pepper

fresh or dried peels such as orange, lemon and lime

aromatic leaves such as bayleaf and lemongrass

seeds, such as poppy and sesame.

Appropriate equipment is traditional or contemporary and may include:

stone grinders

mortar and pestle

other spice blenders.

Appropriate secondary ingredients to which curry pastes and powders are added for the creation of menu items may include:

shrimp cakes (blachan)

shrimp paste (peti)

fish cakes

fat compounds such as coconut milk and ghee, and oils such as coconut, peanut, sesame and mustard

sauces, such as kecap manis and kecap asin

vegetables, edible flowers and aromatic leaves

meat and poultry, including pork, beef, lamb, chicken and duck

seafood

vegetarian items, such as tofu and lentils

nuts, such as cashews and peanuts.