This unit applies to all enterprises where Indonesian cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision.

This unit must be assessed after the following prerequisite unit:

SITXOHS002A Follow workplace hygiene procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Identify and select Indonesian crackers.

1.1

Identify and select a variety of crackers, according to enterprise requirements.

2

Prepare, fry and present crackers.

2.1

Dry crackers thoroughly to ensure maximum expansion and crispness when frying and to maintain characteristics and appearance.

2.2

Use correct equipment and utensils according to enterprise practices.

2.3

Use correct temperature and timing for frying crackers to ensure required portion size and quality.

2.4

Select platters, shapes or cane baskets in appropriate colours for attractive presentation and maximum appeal.

2.5

Select accompaniments and sauces consistent with acceptable traditional style of the region and recipe specifications.

3

Pack and store crackers.

3.1

Select airtight packaging for crackers to ensure the preservation of freshness, taste, flavour and texture.

3.2

Store crackers in containers at correct temperatures and under storage conditions to maintain crispness and freshness.

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 different types of Indonesian crackers, including following recipe requirements

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

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking, serving and presenting Indonesian crackers

safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces, hot oil and other equipment and cookery methods which carry a risk of burns

maintaining a tidy workstation

problem-solving skills to adjust flavourings where sauces, dips and accompaniments are not balanced as required

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities.

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

culinary terms related to Indonesian cuisine, including regional variations

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

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 Indonesian crackers using a range of cookery and preparation methods

knowledge of Indonesian cracker styles, including cultural considerations, commodities, culinary terminology and equipment

preparation of a variety of Indonesian crackers using authentic and appropriate ingredients

ability to undertake duties according to organisational hygiene, health and safety practices

ability to prepare Indonesian crackers within the timeframe required by a commercial kitchen.

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 crackers

sampling of crackers 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, for example:

SITHASC001A Use basic Asian methods of cookery.

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.

A variety of crackers must be prepared and includes:

prawn cracker (krupuk udang)

nut cracker (emping melinjo)

fish cracker (krupuk palembang)

rice cracker (krupuk puli)

tapioca cracker (krupuk mawar).

Equipment and utensils used may be traditional or contemporary and include:

fryers

skimmers

serviceware and baskets.

Accompaniments for crackers may include:

sauces and dips

other snacks and appetisers

drinks.

Storage to maintain freshness and crispness:

applies to:

cooked and uncooked crackers

may include:

air-tight containers

sealed and sealable packages.

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.