Application
This unit describes the performance outcomes, skills and knowledge required to prepare desserts, including cakes and sweetmeats in Japanese cuisine. 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 Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCECRITERIA |
Elements describe the essential outcomes | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients for Japanese deserts and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Measure, weigh and portion wet and dry ingredients according to recipe. 3.3. Minimise waste to maximise profitability of food items prepared. |
4. Prepare desserts and sweetmeats. | 4.1. Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements. 4.2. Select and use cookery processes for Japanese desserts and sweetmeats. 4.3. Follow safe procedures for reheated items. 4.4. Follow standard recipes and make |
5. Present and store desserts and sweetmeats. | 5.1. Present Japanese desserts and sweetmeats on appropriate service-ware. 5.2. Assess and add accompaniments, sauces and syrups as required. 5.3. Visually evaluate dish and 5.4. Ensure food safety, quality and shelf life by storing food in appropriate 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. |
Evidence of Performance
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 one of each of the following types of Japanese dessert items:
bean jelly
soft cakes
pastes
sweet bean soup
use each of the following processes at least once when preparing above four dessert items (at least once across the preparation of the four dessert items):
filling
shaping
prepare, plate and present above four dessert items:
within commercial time constraints
following procedures for portion control and food safety practices when handling and storing Japanese desserts
responding to at least one special customer request.
Evidence of Knowledge
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 Japanese desserts and sweetmeats
required changes to Japanese desserts and sweetmeats to reflect cultural and regional considerations and variations
contents of date codes and rotation labels for stock
characteristics of ingredients and finished dishes:
accompaniments and garnishes
appearance and presentation
freshness and other quality indicators
service style
role of the sweet course in Japanese cuisine
taste
texture
preparation processes for Japanese desserts and sweetmeats listed in performance evidence
appropriate environmental conditions for storing Japanese desserts and sweetmeats to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce Japanese desserts and sweetmeats.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial:
blenders and food mills
food processors
commercial grade work benches (1.5m/person)
commercial refrigeration facilities:
freezer
fridge
designated storage area for dry goods and perishables
sink
gas electric or induction stove tops (two burners per person)
grillers, burners, ovens or salamanders as required
small equipment:
baking sheets and trays
beaters
bowls
cake tins with:
fixed base in a range of shapes
loose bottom
cutting boards
knives
measures:
measuring jugs
measuring spoons
portion controlled scoops
moulds and forms
piping bags and attachments
service-ware:
platters, dishes and bowls
cutlery and serving utensils
chopsticks
scales
sets of stainless steel bowls
silicon mat
small utensils:
sieve
strainer
scraper
spatula
pastry brush
whisk
spoons and ladles
steamer
food safe gloves
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 soap 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 and standard recipes
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
safe working environment.
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in standard recipes to determine food preparation requirements interpret manufacturer instructions for equipment locate and read date codes and rotation labels on food products. |
Writing skills to: | record notes on recipe requirements. |
Numeracy skills to: | calculate the number of portions determine cooking times and temperatures measure quantities of ingredients using simple measuring instruments. |
Problem-solving skills to: | evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies. |
Planning and organising skills to: | efficiently sequence the stages of food preparation and production. |
Self-management skills to: | manage own speed, timing and productivity. |
Sectors
Hospitality
Competency Field
Asian Cookery