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

SITHASC032 Mapping and Delivery Guide
Produce Japanese desserts

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SITHASC032 - Produce Japanese desserts
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare desserts, including cakes and sweetmeats in Japanese cuisine. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.The unit applies to hospitality and catering organisations that offer Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

sink

gas electric or induction stove tops (two burners per person)

grillers, burners, ovens or salamanders as required

small equipment:

baking sheets and trays

beaters

bowls

cake tins with:

fixed base in a range of shapes

loose bottom

cutting boards

knives

measures:

measuring jugs

measuring spoons

portion controlled scoops

moulds and forms

piping bags and attachments

service-ware:

platters, dishes and bowls

cutlery and serving utensils

chopsticks

scales

sets of stainless steel bowls

silicon mat

small utensils:

sieve

strainer

scraper

spatula

pastry brush

whisk

spoons and ladles

steamer

food safe gloves

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and soap for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

safe working environment.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
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 ingredients.
  • Confirm food production requirements from standard recipes.
  • Calculate ingredient amounts according to requirements.
  • Identify and select ingredients for Japanese deserts and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements.
  • Check perishable supplies for spoilage or contamination prior to preparation.
       
Element: Select, prepare and use equipment.
  • Select type and size of equipment suitable to requirements.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use equipment safely and hygienically according to manufacturer instructions.
       
Element: Portion and prepare ingredients.
  • Sort and assemble ingredients according to food production sequencing.
  • Measure, weigh and portion wet and dry ingredients according to recipe.
  • Minimise waste to maximise profitability of food items prepared.
       
Element: Prepare desserts and sweetmeats.
  • Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements.
  • Select and use cookery processes for Japanese desserts and sweetmeats.
  • Follow safe procedures for reheated items.
  • Follow standard recipes and makefood quality adjustmentswithin scope of responsibility.
       
Element: Present and store desserts and sweetmeats.
  • Present Japanese desserts and sweetmeats on appropriate service-ware.
  • Assess and add accompaniments, sauces and syrups as required.
  • Visually evaluate dish andadjust presentation.
  • Ensure food safety, quality and shelf life by storing food in appropriateenvironmental conditions.
  • Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
       


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.

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1. Confirm food production requirements from standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select ingredients for Japanese deserts and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements.

1.4. Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1. Select type and size of equipment suitable to requirements.

2.2. Safely assemble and ensure cleanliness of equipment before use.

2.3. Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1. Sort and assemble ingredients according to food production sequencing.

3.2. Measure, weigh and portion wet and dry ingredients according to recipe.

3.3. Minimise waste to maximise profitability of food items prepared.

4. Prepare desserts and sweetmeats.

4.1. Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements.

4.2. Select and use cookery processes for Japanese desserts and sweetmeats.

4.3. Follow safe procedures for reheated items.

4.4. Follow standard recipes and makefood quality adjustmentswithin scope of responsibility.

5. Present and store desserts and sweetmeats.

5.1. Present Japanese desserts and sweetmeats on appropriate service-ware.

5.2. Assess and add accompaniments, sauces and syrups as required.

5.3. Visually evaluate dish andadjust presentation.

5.4. Ensure food safety, quality and shelf life by storing food in appropriateenvironmental conditions.

5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare at least one of each of the following types of Japanese dessert items:

bean jelly

soft cakes

pastes

sweet bean soup

use each of the following processes at least once when preparing above four dessert items (at least once across the preparation of the four dessert items):

filling

shaping

prepare, plate and present above four dessert items:

within commercial time constraints

following procedures for portion control and food safety practices when handling and storing Japanese desserts

responding to at least one special customer request.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of Japanese desserts and sweetmeats

required changes to Japanese desserts and sweetmeats to reflect cultural and regional considerations and variations

contents of date codes and rotation labels for stock

characteristics of ingredients and finished dishes:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

service style

role of the sweet course in Japanese cuisine

taste

texture

preparation processes for Japanese desserts and sweetmeats listed in performance evidence

appropriate environmental conditions for storing Japanese desserts and sweetmeats to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Japanese desserts and sweetmeats.

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.

ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1. Confirm food production requirements from standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select ingredients for Japanese deserts and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements.

1.4. Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1. Select type and size of equipment suitable to requirements.

2.2. Safely assemble and ensure cleanliness of equipment before use.

2.3. Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1. Sort and assemble ingredients according to food production sequencing.

3.2. Measure, weigh and portion wet and dry ingredients according to recipe.

3.3. Minimise waste to maximise profitability of food items prepared.

4. Prepare desserts and sweetmeats.

4.1. Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements.

4.2. Select and use cookery processes for Japanese desserts and sweetmeats.

4.3. Follow safe procedures for reheated items.

4.4. Follow standard recipes and makefood quality adjustmentswithin scope of responsibility.

5. Present and store desserts and sweetmeats.

5.1. Present Japanese desserts and sweetmeats on appropriate service-ware.

5.2. Assess and add accompaniments, sauces and syrups as required.

5.3. Visually evaluate dish andadjust presentation.

5.4. Ensure food safety, quality and shelf life by storing food in appropriateenvironmental conditions.

5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

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
Confirm food production requirements from standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients for Japanese deserts and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to food production sequencing. 
Measure, weigh and portion wet and dry ingredients according to recipe. 
Minimise waste to maximise profitability of food items prepared. 
Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements. 
Select and use cookery processes for Japanese desserts and sweetmeats. 
Follow safe procedures for reheated items. 
Follow standard recipes and makefood quality adjustmentswithin scope of responsibility. 
Present Japanese desserts and sweetmeats on appropriate service-ware. 
Assess and add accompaniments, sauces and syrups as required. 
Visually evaluate dish andadjust presentation. 
Ensure food safety, quality and shelf life by storing food in appropriateenvironmental conditions. 
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHASC032 - Produce Japanese desserts
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

SITHASC032 - Produce Japanese desserts

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: