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

SITHASC014A Mapping and Delivery Guide
Design and operate an Asian kitchen

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHASC014A - Design and operate an Asian kitchen
Description This unit describes the performance outcomes, skills and knowledge required to design and operate a kitchen where Asian cuisines are prepared and served.It requires the ability to design, plan and set up kitchen operations and systems. It does not include food preparation and cooking or ongoing management, supervisory or quality assurance roles.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 is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to Indonesian, Indian, Malay, Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.The unit applies to kitchen supervisors or owner-managers wishing to set up an Asian kitchen.
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 unit:SITHASC001A Use basic Asian methods of cookery.
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: Plan and develop kitchen operations.
  • Identify style of cuisine required.
  • Identify and plan system of production according to menu style requirements or type.
  • Develop operational procedures for the kitchen.
  • Develop control systems.
       
Element: Identify the roles in an Asian kitchen.
  • Identify knowledge, skills and attitudes required for specific Asian cuisines.
  • Determine staffing needs according to nature of enterprise, size of kitchen and style of cuisine.
  • Identify specific roles and responsibilities, according to style of cuisine and size of enterprise.
  • Develop job descriptions and allocate roles according to size of kitchen, style of cuisine and size of enterprise.
       
Element: Plan kitchens for Asian cuisines.
  • Plan the kitchen layout according to available space, style of cuisine and personnel.
  • Identify and purchase equipment and fittings for Asian cuisines.
  • Set up workstations according to national, regional and commercial needs and applications.
       
Element: Implement and monitor kitchen operations.
  • Implement systems and procedures developed.
  • Monitor kitchen operations and adjust as required.
  • Respond to feedback from customers, colleagues and relevant others.
       
Element: Plan and implement safe work practices for Asian kitchen operations.
  • Identify legislative and regulatory requirements.
  • Develop and implement safe work practices according to legislative and regulatory requirements.
  • Identify particular work environment hazardsfor Asian kitchens and develop procedures for managing them.
       


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 plan and operate an Asian kitchen efficiently to meet the needs of a particular cuisine, clientele and style of operation

ability to apply knowledge of cultural considerations and correct equipment usage to kitchen design and operations, according to cuisine style selected

application of food hygiene and OHS principles and procedures.

Context of and specific resources for assessment

Assessment must ensure:

access to suitable equipment for particular cuisines

ability to set up kitchen operations for a commercial enterprise with industry-realistic 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:

project to design and plan a kitchen for a specific Asian cuisine, including fittings, layout and equipment

written and oral questions to assess knowledge of an Asian cuisine, including cultural aspects

project to develop procedures and operational plans for an Asian kitchen prepared by the candidate

review of portfolios of evidence and third-party workplace reports of performance by the candidate, such as photographs, references, designs, plans and procedures or systems developed.

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:

organising and setting up kitchens for particular cuisines and size and style of kitchen

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

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

planning, organising and working in teams, according to the cultural requirements of the cuisine selected

problem-solving skills to:

deal with equipment flaws and failure and cultural issues related to cuisine style and staffing

manage situations such as non-delivery, and delays with or non-availability of required equipment

literacy skills to research equipment, procedures and systems related to kitchen operations, and the cultural and dietary requirements of a particular cuisine

writing skills to write clear equipment specifications and develop job descriptions

communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

numeracy skills to determine quantities of equipment and serviceware required.

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, and kitchen and service culture

cultural and dietary requirements related to the style of cuisine selected, including allergies and prohibitions

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.

System of production will be determined by the size of operation and style of cuisine, including:

small or family-run kitchens within which employees are multi-skilled and perform multiple roles

fast food outlets

large, formal kitchens with clearly-defined and limited job roles and responsibilities.

Operational procedures may include those related to:

work tasks and responsibilities

food hygiene and safety

OHS

security.

Control systems may include those related to:

stock

storage

costs and budgets

portion control

security.

Staffing needs may include:

managerial and supervisory staff

operational staff

training and development.

Equipment and fittings may include:

stoves and ovens, including specialised items such as tandoori ovens

steamers

grills and barbecues

turbo and gas woks

freezers, chillers and refrigerators

general storage

benches

sinks

utensils for preparation and presentation

serviceware, including cutlery, chopsticks, china and glassware

equipment required for specific cuisines.

Relevant others may include:

employers, managers and supervisors

employees and work colleagues

customers

officers of government and regulatory authorities

industry professionals and advisers.

Legislative and regulatory requirements may include those related to:

OHS

food hygiene and safety

local council requirements

employment, such as equal employment opportunity, industrial awards and anti-discrimination.

Particular hazards for Asian kitchens may include:

turbo and high-temperature woks

vertical barbecues

open-flame stoves

deep-fryers

cleavers

slippery floors

electrically-operated equipment.

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 style of cuisine required. 
Identify and plan system of production according to menu style requirements or type. 
Develop operational procedures for the kitchen. 
Develop control systems. 
Identify knowledge, skills and attitudes required for specific Asian cuisines. 
Determine staffing needs according to nature of enterprise, size of kitchen and style of cuisine. 
Identify specific roles and responsibilities, according to style of cuisine and size of enterprise. 
Develop job descriptions and allocate roles according to size of kitchen, style of cuisine and size of enterprise. 
Plan the kitchen layout according to available space, style of cuisine and personnel. 
Identify and purchase equipment and fittings for Asian cuisines. 
Set up workstations according to national, regional and commercial needs and applications. 
Implement systems and procedures developed. 
Monitor kitchen operations and adjust as required. 
Respond to feedback from customers, colleagues and relevant others. 
Identify legislative and regulatory requirements. 
Develop and implement safe work practices according to legislative and regulatory requirements. 
Identify particular work environment hazardsfor Asian kitchens and develop procedures for managing them. 

Forms

Assessment Cover Sheet

SITHASC014A - Design and operate an Asian kitchen
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

SITHASC014A - Design and operate an Asian kitchen

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: