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

SITHASC022A Mapping and Delivery Guide
Prepare and produce tandoori food items

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHASC022A - Prepare and produce tandoori food items
Description This unit describes the performance outcomes, skills and knowledge required to prepare and produce tandoori food items for Indian cuisine.Tandoori refers to foods cooked in a tandoori oven. Dishes prepared must include a selection of meat, poultry and seafood.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 all enterprises where Indian cuisine is prepared and served. It applies to cooks who would usually work as part of a team 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 SITHCCC001B Organise and prepare foodSITHCCC002A 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 key commodities and ingredients.
  • Identify and select key types and names of tandoori items.
  • Select fresh, dried and preserved commodities used in tandoori marinades.
       
Element: Prepare and use tandoori spice mixture.
  • Follow food hygiene requirements and OHS regulation in all tasks related to preparing, cooking, presenting and serving food items.
  • Measure, weigh and portion spices according to recipe specifications and enterprise requirements.
  • Handle tandoori and curry powders according to safety and enterprise requirements.
  • Apply tandoori spice mixtures or curry pastes to food items and marinate under required conditions.
       
Element: Produce and present tandoori products.
  • Select and use cooking equipment and utensils according to enterprise requirements.
  • Follow standard recipes for tandoori items according to enterprise practices and specifications.
  • Prepare and cook tandoori items to customer expectations, following recipe specifications.
  • Apply correct steps to all cooking methods according to recipe specifications.
  • Select presentation crockery according to suitability of size, colour and shape, according to enterprise requirements.
  • Serve suitable accompaniments consistent with recipe specifications and acceptable traditional and regional style.
       


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 food items for tandoori cookery, including marinades, within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

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

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing tandoori food items.

Context of and specific resources for assessment

Assessment must ensure:

a range of tandoori food items is prepared, cooked and served using authentic and appropriate ingredients

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 tandoori 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 tandoori food items

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of tandoori cookery, 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 tandoori cookery, including following recipe requirements

precision cutting techniques and implements for tandoori cookery

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, herbs and spices, and condiments relevant to tandoori cookery

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

problem-solving skills to adjust flavourings where marinades are not balanced as required

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes.

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 tandoori cookery, including regional variations

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

typical food allergies and consequences

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.

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

meat

poultry

seafood

tandoori powder

curry powder, such as masala.

Required conditions for marinating prepared tandoori items may include:

covered containers

chilling.

Suitable accompaniments may include:

rice

vegetables

pickles

chutney

sauces.

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 and select key types and names of tandoori items. 
Select fresh, dried and preserved commodities used in tandoori marinades. 
Follow food hygiene requirements and OHS regulation in all tasks related to preparing, cooking, presenting and serving food items. 
Measure, weigh and portion spices according to recipe specifications and enterprise requirements. 
Handle tandoori and curry powders according to safety and enterprise requirements. 
Apply tandoori spice mixtures or curry pastes to food items and marinate under required conditions. 
Select and use cooking equipment and utensils according to enterprise requirements. 
Follow standard recipes for tandoori items according to enterprise practices and specifications. 
Prepare and cook tandoori items to customer expectations, following recipe specifications. 
Apply correct steps to all cooking methods according to recipe specifications. 
Select presentation crockery according to suitability of size, colour and shape, according to enterprise requirements. 
Serve suitable accompaniments consistent with recipe specifications and acceptable traditional and regional style. 

Forms

Assessment Cover Sheet

SITHASC022A - Prepare and produce tandoori food items
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

SITHASC022A - Prepare and produce tandoori food items

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: