This unit applies to all enterprises where specialised 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 relates to advanced specialist skills and usually applies to cooks who supervise in an Asian kitchen.

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

Prepare vegetables and lentils.

1.1

Identify and select a range of fresh, dried and preserved commodities, including herbs and spices according to regional recipe specifications.

1.2

Prepare a selection of fresh and dried leafy and root vegetables using precision cutting techniques, according to recipe specifications and cuisine requirements.

1.3

Select, measure, weigh and blend a variety of fresh, dried and preserved herbs and spices, using correct quantities and other ingredients according to cuisine and recipe requirements.

1.4

Where required, select, soak and cook lentils and split peas, according to recipe requirements and enterprise practices.

2

Produce vegetable and lentil/split pea dishes.

2.1

Follow standard recipes accurately, according to cuisine requirements and enterprise practice.

2.2

Produce vegetarian menu items, according to enterprise practice and quantity requirements.

2.3

Produce marinades, flavourings and sauce mixtures and store them at correct temperatures until required.

2.4

Use appropriate cooking procedures and methods and add curry powders and pastes at the correct time.

2.5

Use equipment safely and clean and store it after preparation of ingredients, avoiding flavour contamination and transfer.

2.6

Follow food hygiene requirements and OHS regulations at all times and within all tasks.

3

Present vegetarian menu items.

3.1

Select crockery and other serviceware according to size, shape and colour, to ensure appealing presentation.

3.2

Arrange vegetarian menu items attractively to achieve maximum customer appeal.

3.3

Use accompaniments and garnishes consistent with acceptable traditional style of the region and specifications.

4

Store and reconstitute cooked menu items.

4.1

Select storage methods and conditions to retain taste, appearance, eating characteristics, shelf life and customer appeal.

4.2

Follow requirements under food hygiene and safety principles.

4.3

Reconstitute and reheat pre-prepared menu items under correct conditions, and at the temperature and for the time required.

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:

preparing vegetarian food for particular Asian cuisines, including following recipe requirements

precision cutting techniques and implements for the particular style of Asian cuisine

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

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking and serving food

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant to the particular Asian cuisine and appropriate cookery methods

using garnishes for presentation, including consideration of colour and eye appeal

maintaining a tidy workstation

planning and organising, and 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

problem-solving skills to adjust flavourings where sauces, dips 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 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 vegetarian 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 particular Asian cuisines, including regional variations

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 appropriate uniform and other personal protective equipment.

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 vegetarian dishes 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

ability to prepare a wide variety of vegetarian dishes relevant to the particular Asian cuisine, including main menu items, snacks, appetisers and accompaniments, using authentic and appropriate ingredients

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

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 and presenting vegetarian dishes

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of vegetarian 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.

Commodities and ingredients may include:

fresh and dried root and leafy vegetables such as okra, aubergine, aloo, onion, garlic and spring onion

lentils such as urad dhal and channa dhal

rice

noodles

types of bean curd

egg

particular spices such as cumin, asfoetida, fenugreek, fennel seeds and cayenne pepper

fresh herbs and aromatics such as coriander, lemongrass and lime leaves.

Vegetarian menu items may include:

Chinese: stir-fry vegetables and noodles

Indian: dhal, potato and green papaya curry, spiced split peas and spiced okra

Thai: vegetables in coconut milk

Indonesian: vegetables with peanut sauce

Vietnamese: stir-fry vegetables

Japanese: tofu and fresh vegetables in miso soup

Malay and Nonya: vegetable curry.

Crockery and serviceware may include:

thali and katori

platters and bowls.

Accompaniments may include breads, dips, sauces and other menu items used as flavouring and relishes, such as:

parathas, puris and chapatis

bhajis

raw vegetables cut into required shapes, such as onion rings, spring onions and carrots

pickles, relishes and chutneys

chillies

prepared dipping and pouring sauces.

Correct storage may include:

covering and sealing prepared food items

chilling

freezing.

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.