This unit applies to all enterprises where Asian cuisines are prepared and served. It 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 precise application of the unit may vary within particular cuisines and is dependent on specific preparation techniques, ingredients and presentation requirements within enterprises.

The unit applies to cooks who usually work as part of a team and under supervision.

This unit must be assessed after the following prerequisite units:

SITHASC001A Use basic Asian methods of cookery

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Select key commodities and other ingredients.

1.1

Identify and assemble a range of fresh, dried and preserved commodities and other ingredients, required by recipes and appropriate to specific national and regional cuisines.

1.2

Select appropriate commodities for preparation of specific menu items, including specialised ingredients and accompaniments.

2

Prepare ingredients.

2.1

Prepare and portion ingredients according to recipe specifications, using appropriate preparation techniques.

2.2

Prepare marinades using flavouring agents, according to cuisine requirements and enterprise practices.

2.3

Select and use appropriate cooking equipment.

2.4

Prepare sauces and accompaniments according to cuisine and enterprise requirements.

3

Produce a range of menu items.

3.1

Produce dishes following standard recipes accurately, according to cuisine requirements and enterprise practices and specifications.

3.2

Use suitable cookery techniques and specialised techniques according to requirements of commodities, cuisine style and menu.

3.3

Follow food hygiene and OHS regulations and requirements.

4

Present menu items.

4.1

Present menu items attractively using appropriate serviceware that takes into consideration shape, colour and texture, and according to cuisine style and enterprise requirements.

5

Store menu items.

5.1

Store menu items as required according to food hygiene and safety, under correct conditions and temperatures to maintain quality, extend shelf life and maximise appearance and eating characteristics.

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:

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

using specialised serviceware for presentation

maintaining a tidy workstation

planning and organising

working in teams

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

waste minimisation techniques and environmental considerations in relation to meat, seafood and poultry for Asian cuisines

problem-solving skills to adjust flavourings where dishes and accompaniments are not balanced as required by a particular cuisine

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders, and to ascertain amounts of flavourings required to achieve required strength and flavour characteristics.

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

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

principles and practices of personal and professional hygiene related to working in a kitchen, including suitable dress.

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, produce and present a variety of meat, poultry, seafood and vegetable dishes and accompaniments 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

preparation of a variety of meat, poultry, seafood and vegetable dishes and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing meat, poultry, seafood and vegetable dishes.

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, cooking and presenting a variety of meat, poultry, seafood and vegetable dishes and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian 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.

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.

Specialised ingredients and accompaniments may include:

sauces, including nam prik pao, nam pla, oyster and black bean

nuts, such as peanuts and cashews

fresh whole root spices, such as ginger, galangal and turmeric.

Preparation techniques may include:

filleting

portioning

cutting

skinning and peeling

cleaning and gutting

dicing

slicing

trimming

chopping

blanching

marinating

tenderising

coating with curry pastes, marinades and batters.

Equipment may include:

ovens

roasting drums

open spit smoke ovens

woks

tandoori ovens

steamers

barbecues

grills

hot plates

spits.

Dishes to be produced must include a wide variety of meat, poultry, seafood and vegetable dishes, either stand-alone or in combination and may include:

Chinese: roast pork and duck, beef with cashews, and stir fried vegetables

Indian: fish in tamarind sauce, lamb kebabs and kari

Thai: kapi, takrai, gaeng, nam pla, makrut and krung gaeng

Indonesian: gado gado, and grilled skewered chicken

Vietnamese: beef in coconut milk, ginger chicken, and steamed vegetables

Japanese: beef, chicken and fish teriyaki

Malay and Nonya: sugar cane chicken, chargrilled coconut fish, ikan panggang, and rending daging lembu.

Cookery techniques may include:

steaming

boiling

baking

roasting

grilling

barbecuing

stir-frying

deep-frying.

Specialised techniques may include:

tandoor cookery

wok cookery

smoking

marinating

drying

pickling.

Sector

Hospitality

Asian Cookery

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.