NTISthis.com

Evidence Guide: SITHASC014A - Design and operate an Asian kitchen

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHASC014A - Design and operate an Asian kitchen

What evidence can you provide to prove your understanding of each of the following citeria?

Plan and develop kitchen operations.

  1. Identify style of cuisine required.
  2. Identify and plan system of production according to menu style requirements or type.
  3. Develop operational procedures for the kitchen.
  4. Develop control systems.
Identify style of cuisine required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and plan system of production according to menu style requirements or type.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop operational procedures for the kitchen.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop control systems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the roles in an Asian kitchen.

  1. Identify knowledge, skills and attitudes required for specific Asian cuisines.
  2. Determine staffing needs according to nature of enterprise, size of kitchen and style of cuisine.
  3. Identify specific roles and responsibilities, according to style of cuisine and size of enterprise.
  4. Develop job descriptions and allocate roles according to size of kitchen, style of cuisine and size of enterprise.
Identify knowledge, skills and attitudes required for specific Asian cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine staffing needs according to nature of enterprise, size of kitchen and style of cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify specific roles and responsibilities, according to style of cuisine and size of enterprise.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop job descriptions and allocate roles according to size of kitchen, style of cuisine and size of enterprise.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan kitchens for Asian cuisines.

  1. Plan the kitchen layout according to available space, style of cuisine and personnel.
  2. Identify and purchase equipment and fittings for Asian cuisines.
  3. Set up workstations according to national, regional and commercial needs and applications.
Plan the kitchen layout according to available space, style of cuisine and personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and purchase equipment and fittings for Asian cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up workstations according to national, regional and commercial needs and applications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor kitchen operations.

  1. Implement systems and procedures developed.
  2. Monitor kitchen operations and adjust as required.
  3. Respond to feedback from customers, colleagues and relevant others.
Implement systems and procedures developed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor kitchen operations and adjust as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to feedback from customers, colleagues and relevant others.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan and implement safe work practices for Asian kitchen operations.

  1. Identify legislative and regulatory requirements.
  2. Develop and implement safe work practices according to legislative and regulatory requirements.
  3. Identify particular work environment hazardsfor Asian kitchens and develop procedures for managing them.
Identify legislative and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement safe work practices according to legislative and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify particular work environment hazardsfor Asian kitchens and develop procedures for managing them.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 plan and operate an Asian kitchen efficiently to meet the needs of a particular cuisine, clientele and style of operation

ability to apply knowledge of cultural considerations and correct equipment usage to kitchen design and operations, according to cuisine style selected

application of food hygiene and OHS principles and procedures.

Context of and specific resources for assessment

Assessment must ensure:

access to suitable equipment for particular cuisines

ability to set up kitchen operations for a commercial enterprise with 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:

project to design and plan a kitchen for a specific Asian cuisine, including fittings, layout and equipment

written and oral questions to assess knowledge of an Asian cuisine, including cultural aspects

project to develop procedures and operational plans for an Asian kitchen prepared by the candidate

review of portfolios of evidence and third-party workplace reports of performance by the candidate, such as photographs, references, designs, plans and procedures or systems developed.

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.

Required Skills and Knowledge

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:

organising and setting up kitchens for particular cuisines and size and style of kitchen

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

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

planning, organising and working in teams, according to the cultural requirements of the cuisine selected

problem-solving skills to:

deal with equipment flaws and failure and cultural issues related to cuisine style and staffing

manage situations such as non-delivery, and delays with or non-availability of required equipment

literacy skills to research equipment, procedures and systems related to kitchen operations, and the cultural and dietary requirements of a particular cuisine

writing skills to write clear equipment specifications and develop job descriptions

communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

numeracy skills to determine quantities of equipment and serviceware required.

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, and kitchen and service culture

cultural and dietary requirements related to the style of cuisine selected, including allergies and prohibitions

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

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.

System of production will be determined by the size of operation and style of cuisine, including:

small or family-run kitchens within which employees are multi-skilled and perform multiple roles

fast food outlets

large, formal kitchens with clearly-defined and limited job roles and responsibilities.

Operational procedures may include those related to:

work tasks and responsibilities

food hygiene and safety

OHS

security.

Control systems may include those related to:

stock

storage

costs and budgets

portion control

security.

Staffing needs may include:

managerial and supervisory staff

operational staff

training and development.

Equipment and fittings may include:

stoves and ovens, including specialised items such as tandoori ovens

steamers

grills and barbecues

turbo and gas woks

freezers, chillers and refrigerators

general storage

benches

sinks

utensils for preparation and presentation

serviceware, including cutlery, chopsticks, china and glassware

equipment required for specific cuisines.

Relevant others may include:

employers, managers and supervisors

employees and work colleagues

customers

officers of government and regulatory authorities

industry professionals and advisers.

Legislative and regulatory requirements may include those related to:

OHS

food hygiene and safety

local council requirements

employment, such as equal employment opportunity, industrial awards and anti-discrimination.

Particular hazards for Asian kitchens may include:

turbo and high-temperature woks

vertical barbecues

open-flame stoves

deep-fryers

cleavers

slippery floors

electrically-operated equipment.