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

SITHASC027A Mapping and Delivery Guide
Prepare, cook and serve Asian food for food service

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHASC027A - Prepare, cook and serve Asian food for food service
Description This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve Asian food items for a service period in a hospitality enterprise, using a range of basic Asian cooking methods and working as part of a team. This unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHASC028A Prepare, cook and serve Asian food for menus.Food service periods may be breakfast, lunch, dinner, supper or special functions and events.Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements.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 cooks working in hospitality and catering operations where Asian food is prepared and served.
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 foodSITHCCC003B Receive and store kitchen suppliesSITXOHS002A 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: Organise and prepare for food service.
  • Calculate commodity quantities for the Asian dish and determine requirements for quality and style according to recipes and specifications.
  • Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.
  • Liaise with other team members about menu requirements and job roles.
  • Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
  • Organise and prepare food items in correct quantities and according to requirements.
  • Store food items appropriately in readiness for service.
       
Element: Cook and serve Asian menu items for food service.
  • Identify and use appropriate commercial equipment to produce menu items.
  • Cook and serve menu items according to menu type and service style, using appropriate cookery methods.
  • Meet special requests or dietary requirements of customersunder direction.
  • Work cooperatively as part of kitchen team.
  • Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
       
Element: Complete end of service requirements.
  • Carry out end of service procedures according to enterprise practices.
  • Store food items appropriately to minimise food spoilage and wastage.
  • Participate in post-service debrief.
       


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:

collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 12 complete food service periods to ensure integration of skills and consistency of performance in different circumstances

use of a range of Asian cookery methods appropriate to menu items

production of a range of menu items to industry and enterprise standards of quality

safe food hygiene and work practices

ability to multi-task and respond to multiple demands and requests simultaneously

ability to work as part of a team in a positive and courteous manner

preparation of Asian dishes for customers within the typical workplace time constraints of a busy commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

use of a wide range of suitable ingredients for preparing, cooking and serving Asian food items for a menu

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

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:

direct observation of the candidate working as part of a kitchen team

sampling of menu items produced by the candidate

evaluation of customer feedback about menu items and speed and timing of service

written or oral questions to test knowledge about Asian commodities, cookery techniques, equipment and food hygiene

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. For example, it is expected that candidates will have completed a selection of other units dealing with basic Asian cookery skills. These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of Asian menu items for a food service period in a commercial kitchen.

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 presentation techniques

portion control and waste minimisation

teamwork skills

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

problem-solving skills to deal with problems such as shortages of food items, over or undercooked food, pressure of work and kitchen conditions

literacy skills to read menus, recipes and task sheets and to prepare a jobs checklist

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 weigh and measure quantities of ingredients.

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

characteristics of different Asian foods from all main food categories served in the enterprise and appropriate cookery methods

standard recipes

mise en place procedures

basic principles and methods of Asian cookery

principles and practices of planning and organising work

principles and practices related to food safety

nutrition in relation to meeting specific dietary requirements under direction

culinary terms commonly used in the industry and enterprise.

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.

Organising and preparing food items (mise en place) include as required:

cleaning and preparing vegetables and other commodities

preparing and portioning meat, poultry and seafood

preparing stocks, sauces and dressings

preparing garnishes

cooking soups and other precooked items

preparing and cooking desserts

selecting and using serviceware and equipment.

Equipment includes traditional and modern equipment, such as:

barbecues

roasting drums

charcoal grills

mincers

tandoori ovens

contemporary ovens

woks

steamers

cutting, chopping and slicing implements such as cleavers and knives

strainers

scoops and skimmers

ladles

whisks

food processors

microwaves

skewers

sharpening steels and stones.

Types of menus will vary according to the enterprise and occasion and may include:

à la carte

set menu (table d'hôte)

function or buffet.

Asian cookery methods may include:

deep-frying

stir-frying

barbecuing

grilling

shallow frying

roasting

braising

stewing

steaming

baking

boiling

oil and water blanching.

Meeting special requests or dietary requirements of customers under direction may include:

cultural needs and restrictions

specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets

preferences for particular ingredients and cooking methods such as vegetarian.

End of service procedures may include:

safe storage of food items

cleaning procedures related to kitchen and equipment

debriefing sessions

quality reviews

restocking

preparations for the next food service period.

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
Calculate commodity quantities for the Asian dish and determine requirements for quality and style according to recipes and specifications. 
Prepare a jobs checklist for food that is clear, complete and appropriate to the situation. 
Liaise with other team members about menu requirements and job roles. 
Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. 
Organise and prepare food items in correct quantities and according to requirements. 
Store food items appropriately in readiness for service. 
Identify and use appropriate commercial equipment to produce menu items. 
Cook and serve menu items according to menu type and service style, using appropriate cookery methods. 
Meet special requests or dietary requirements of customersunder direction. 
Work cooperatively as part of kitchen team. 
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements. 
Carry out end of service procedures according to enterprise practices. 
Store food items appropriately to minimise food spoilage and wastage. 
Participate in post-service debrief. 

Forms

Assessment Cover Sheet

SITHASC027A - Prepare, cook and serve Asian food for food service
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

SITHASC027A - Prepare, cook and serve Asian food for food service

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: