This unit applies to hospitality and catering operations where Asian food is prepared and served.

This unit must be assessed after the following prerequisite units:

SITHASC001A Use basic Asian methods of cookery

SITHASC002A Produce appetisers and snacks for Asian cuisines

SITHASC003A Prepare stocks and soups for Asian cuisines

SITHASC004A Prepare sauces, dips and accompaniments for Asian cuisines

SITHASC005A Prepare salads for Asian cuisines

SITHASC006A Prepare rice and noodles for Asian cuisines

SITHASC007A Prepare meat, poultry, seafood and vegetables for Asian cuisines

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC003B Receive and store kitchen supplies

SITHCCC004B Clean and maintain kitchen premises

SITHCCC016A Develop cost-effective menus

SITXFSA001A Implement food safety procedures.

ELEMENT

PERFORMANCE CRITERIA

1

Coordinate, organise and prepare for food service.

1.1

Determine and calculate commodity quantities for a menu and determine requirements for quality and style according to recipes and specifications.

1.2

Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.

1.3

Liaise with other team members about menu requirements and job roles.

1.4

Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

1.5

Organise and prepare food items in correct quantities and according to requirements for different food service periods.

1.6

Store food items appropriately in readiness for service.

2

Cook and serve menu items for food service.

2.1

Identify and use appropriate commercial equipment to produce menu items.

2.2

Cook and serve menu items according to menu type and service style, using appropriate cookery methods.

2.3

Adjust menu items and ingredients to meet special requests or dietary requirements of customers.

2.4

Cook and serve dishes using a range of commodities to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

2.5

Work cooperatively as part of kitchen team and delegate tasks appropriately.

2.6

Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.

3

Coordinate and complete end of service requirements.

3.1

Coordinate end of service procedures according to enterprise practices.

3.2

Store food items appropriately to minimise food spoilage and wastage.

3.3

Participate in post-service debrief.

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:

integration and application of kitchen skills including mise en place, basic Asian methods of cookery and food presentation techniques

portion control and waste minimisation

planning and organising work in the kitchen environment, including prioritising, sequencing and monitoring tasks and processes

team coordination in relation to task allocation

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 deal with problems such as shortages of food items, over or under-cooked food, difficult customer requirements, pressure of work and kitchen conditions

literacy skills to read menus, recipes, task sheets and orders

numeracy skills to calculate portions, and weigh and measure quantities of ingredients.

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

characteristics of different Asian foods from all main food categories and appropriate cookery methods

standard recipes for variety of Asian dishes or menu items

principles and practices related to food safety

use of correct culinary terminology in kitchen communication.

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:

collection of direct, indirect and supplementary evidence showing preparation, cooking and service of multiple items for a minimum of 48 complete food service periods to ensure integration of skills and consistency of performance in different circumstances

ability to prepare, cook and serve a variety of menu items to meet customer expectations of quality using Asian cookery methods, food items and menu styles

safe food hygiene and work practices

ability to multi-task and respond to multiple demands and requests simultaneously

ability to work as part of a team and coordinate team activities in a positive and courteous manner

preparation of Asian dishes for customers within the typical workplace time constraints of a busy commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

use of a wide range of suitable ingredients for preparing, cooking and serving Asian food items for a menu

demonstration of skills within normal operating conditions of a fully equipped commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines

industry-realistic ratios of kitchen staff to customers.

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:

training record book used as part of apprenticeship arrangements

direct observation of the candidate preparing and cooking Asian food items in a commercial kitchen

sampling of menu items prepared by the candidate

evaluation of customer feedback about menu items and speed and timing of service

written or oral questions to test knowledge about Asian commodities, cookery techniques, equipment and food hygiene

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

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.

Organising and preparing food items (mise en place) includes, as required:

cleaning and preparing vegetables and other commodities

preparing and portioning meat, poultry and seafood

preparing stocks, sauces and dressings

preparing garnishes

cooking soups and other precooked items

preparing and cooking desserts

serviceware and equipment.

Food must be prepared, cooked and served for all of the following food service periods:

breakfast

lunch

dinner

special function.

Equipment includes traditional and modern equipment such as:

barbecues

roasting drums

charcoal grills

mincers

tandoori ovens

contemporary ovens

woks

steamers

cutting, chopping and slicing implements such as cleavers and knives

strainers

scoops and skimmers

ladles

whisks

food processors

microwaves

skewers

sharpening steels and stones.

Types of menus will vary according to the enterprise and occasion and may include:

à la carte

set menu (table d'hôte)

buffet.

Asian cookery methods may include:

deep-frying

stir-frying

barbecuing

grilling

shallow frying

braising

stewing

steaming

roasting

baking

boiling

oil and water blanching.

Meeting special requests or dietary requirementsof customers may include:

cultural needs and restrictions

specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets

preferences for particular ingredients and cooking methods such as vegetarian.

Range of commodities may include:

vegetables and fruits and salad vegetables (fresh and dried)

culturally appropriate meats (chicken, beef, lamb, goat and pork)

seafood (prawns and other crustaceans, squid, shellfish and fish)

herbs, spices and condiments

eggs

rice and farinaceous products

items specific to particular dishes and cuisines.

End of serviceprocedures may include:

safe storage of food items

cleaning procedures related to kitchen and equipment

debriefing sessions

quality reviews

restocking

preparations for the next food service period.

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.