This unit describes the performance outcomes, skills and knowledge required to select, prepare desserts for national and regional Asian cuisines. 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 Asian cuisine and to cooks who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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 six desserts from at least one of the following types of cuisine:

Chinese

Indian

Indonesian

Malay and Nonya

Thai

Vietnamese

prepare the above desserts demonstrating at least eight of the preparation and cookery methods listed in the knowledge evidence

at least one of the dessert items prepared must be:

hot

cold

for a special occasion

prepare above desserts for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

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

responding to special customer requests and dietary requirements.

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 Asian desserts

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

contents of stock date codes and rotation labels characteristics of ingredients and finished dishes:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

nutritional value

service style

special occasion desserts

taste

texture and consistency

preparation and cookery methods for Asian desserts:

baking

boiling

chilling

deep-frying

filling

freezing

marinating

shaping ingredients

simmering

steaming

special occasions:

banquets

commemorative events

feast days

symbolic events

weddings

appropriate environmental conditions for storing Asian desserts to:

ensure food safety

optimise shelf life

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

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

an industry workplace

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

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated area for storage of dry goods and perishables

double sink

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

grillers, burners, ovens or salamanders as appropriate for the type of cuisine

small equipment:

baking sheets and trays

beaters

bowls

cake tins with:

fixed base in a range of shapes

loose bottom

cutting boards

food handler gloves

knives:

bread knives

carving knives

large serrated cake knives

utility knives

ladles

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

marble bench or slab

moulds and forms

oven mitts

piping bags and attachments

small utensils:

flour and drum sieves

strainers

scrapers

spatulas

pastry brush

fruit corers

whisks:

fine stainless steel wire

coarse stainless steel wire

scales

service-ware:

platters, dishes and bowls

cutlery and serving utensils

sets of stainless steel bowls

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

traditional and contemporary steamers

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 antiseptic liquid soap dispenser 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, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

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.

Hospitality

Asian Cookery