SITHASC012A
Select, prepare and serve specialised Asian cuisines

This unit describes the performance outcomes, skills and knowledge required to select, prepare and serve specialised Asian cuisines. These cuisines may be national or regional and cover a full range of menu items or specialised areas within a menu. Specialised cuisines include all items from a menu or specialised area within a national or regional cuisine such as vegetarian cookery; soups; rice and noodles; desserts and sweets; salads; snacks and appetisers; meat, poultry and seafood; stocks and cuisine bases.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application

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, however may also be applied to other Asian cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.

The unit relates to advanced specialist skills and usually applies to cooks who supervise in an Asian kitchen.


Prerequisites

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.


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Identify the key characteristics of a specialised Asian cuisine.

1.1

Select commodities and other ingredients used in specialised Asian cuisine.

1.2

Identify commodities and other ingredients in the original language and English.

1.3

Identify and follow key characteristics of the cuisine and associated service, according to enterprise and customer requirements and expectations.

2

Prepare, set up and maintain workstations for specialised cuisines.

2.1

Set up work areas, including all specialised equipment, according to layout, menu requirements and OHS requirements.

2.2

Assemble equipment and utensils according to cuisine and enterprise requirements.

2.3

Carry out routine care and maintenance tasks according to enterprise practice and other requirements.

3

Prepare ingredients for menu items.

3.1

Prepare ingredients according to recipe specifications.

3.2

Select, prepare and portion ingredients to correct recipe specifications and cuisine requirements.

3.3

Use any precision cutting techniques according to specifications and recipes.

3.4

Prepare, portion and store marinades and velveting mixtures.

3.5

Prepare sauces and flavourings according to enterprise practice and cuisine requirements.

4

Cook and produce specialised menu items.

4.1

Use cookery methods required for menu items within a specialised cuisine.

4.2

Produce items for a menu in the required sequence and timeframes, using specialised techniques required.

4.3

Blend and modify flavours according to the food item and recipe specifications.

4.4

Control temperatures during all stages of cooking.

4.5

Follow food hygiene and OHS procedures.

5

Present cooked food.

5.1

Select crockery and other serviceware appropriate in size, colour and shape, observing any traditional requirements within cuisine.

5.2

Present menu items attractively without drips or spills, for maximum customer appeal.

6

Store and reconstitute cooked menu items.

6.1

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

6.2

Follow storage requirements under food hygiene and safety principles.

6.3

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

7

Follow safe workplace practices.

7.1

Carry out all tasks in sequence and according to safety instructions and requirements.

7.2

Observe food hygiene and OHS requirements associated with all equipment and facilities according to legislative requirements.

7.3

Maintain a clean and tidy work area according to health requirements.

Required Skills

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 food for particular specialised cuisines, including following recipe requirements

precision cutting techniques and implements for the particular style of cuisine

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

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, serving and presenting food for specialised cuisines

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

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

maintaining a tidy workstation

problem-solving skills to adjust flavour and appearance shortfalls in menu items, as required by a particular cuisine

planning and organising

working in teams

literacy skills to read requirements of orders and recipes

writing skills to write menus and explanations about specialised Asian cuisines

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes, and to determine amounts of flavouring required to achieve required strength and flavour characteristics for a given quantity of food items.

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

cuisine characteristics, and cultural and religious practices related to 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 specialised 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.

Evidence Required

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 a variety of menu items within a specialised Asian cuisine using authentic and appropriate ingredients

ability to prepare menu items for a specialised Asian cuisine within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

knowledge of cultural considerations, commodities, culinary terminology and equipment used in specialised Asian cuisines

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing specialised Asian cuisine.

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 a variety of menu items within a specialised Asian cuisine

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.


Range Statement

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 may include:

fresh and dried leafy and root vegetables

fruits and other edible plant parts such as flowers and leaves

herbs and spices

meats

rice

noodles

farinaceous products.

Specialised Asian cuisines, styles and menu items may be national and regional and may include:

Chinese: Guandong and south China; Sichuan and west China; Beijing and north China; Shanghai and east China; dim sum cookery; roast meats and poultry

Indian: tandoor cookery, menu items based on curry powders and pastes, breads, and chutneys and pickles

Thai: curry paste cookery

Indonesian: satay

Vietnamese: sauces and dips

Japanese: sushi and sashimi

Malay and Nonya: satay.

Work areas for specialised cuisines may include:

wok stations

tandoori ovens

grills and ovens

cooktops and hotplates

open fires

barbecues.

Specialised equipment may include all manual and electrical equipment and utensils used in specialised cuisines, both traditional and contemporary:

cutting and slicing implements

cooking utensils

cookers and deep-fryers

steamers.

Specialised techniques may include:

preparing commodities for cooking or presentation

blanching

boning

filleting

barbecuing

steaming

marinating

smoking

precision cutting.


Sectors

Sector

Hospitality


Competency Field

Asian Cookery


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.


Licensing Information

Not applicable.