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Evidence Guide: SITHASC019A - Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

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

 

SITHASC019A - Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

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

Identify commodities required for preparing Japanese sweet courses.

  1. Identify the role of the sweet course in Japanese cuisine.
  2. Identify key commodities used in Japanese cakes and sweetmeats, in Japanese and English.
Identify the role of the sweet course in Japanese cuisine.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key commodities used in Japanese cakes and sweetmeats, in Japanese and English.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fruits, cakes and sweetmeats.

  1. Select, measure, weigh and prepare commodities according to recipe specifications.
  2. Follow standard recipes and procedures according to enterprise requirements.
  3. Form cakes and sweetmeats into shapes and sizes according to cuisine standards and conventions.
  4. Follow appropriate storage conditions and reheating procedures, as required by food hygiene regulations and enterprise practice.
  5. Cook and reheat steamed products quickly and completely to meet customer expectations.
Select, measure, weigh and prepare commodities according to recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and procedures according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form cakes and sweetmeats into shapes and sizes according to cuisine standards and conventions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow appropriate storage conditions and reheating procedures, as required by food hygiene regulations and enterprise practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook and reheat steamed products quickly and completely to meet customer expectations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present fruits, cakes and sweetmeats.

  1. Select tableware according to the colour, shape and size required by the occasion, food item and enterprise practice.
  2. Follow food hygiene requirements and OHS regulations in completing all tasks.
  3. Present cakes attractively according to cuisine requirements, tradition and enterprise standards.
Select tableware according to the colour, shape and size required by the occasion, food item and enterprise practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow food hygiene requirements and OHS regulations in completing all tasks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present cakes attractively according to cuisine requirements, tradition and enterprise standards.

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 prepare Japanese desserts and accompaniments using a range of cookery and preparation methods

knowledge of Japanese dessert style, including cultural considerations, commodities, culinary terminology and equipment

preparation of a range of Japanese desserts and accompaniments using authentic and appropriate ingredients

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

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

Context of and specific resources for assessment

Assessment must ensure:

preparation of a variety of Japanese sweet items using authentic and appropriate ingredients

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 preparing and presenting sweets and desserts, including accompaniments

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.

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:

precision cutting techniques and implements

evaluating quality of ingredients, dishes and food items, including blending and balancing of flavours, 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 and serving sweet items

identifying, selecting, storing and using typical commodities, thickening and flavouring agents and seasonal delicacies relevant to the sweet course

appropriate cookery methods for Japanese cakes and sweetmeats

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

planning and organising, and working in teams

problem-solving skills to adjust flavourings where sweet course items and accompaniments are not balanced as required

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes.

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

role of the sweet course in Japanese cuisine

kitchen and service culture, including kitchen organisation

characteristics, cultural and religious practices related to sweet course preparation, presentation and consumption

typical sweet items, order of service, accompaniments and garnishes

culinary terms, including regional variations

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.

Commodities may include:

fruit

flour

rice

agar

fat compounds

sugars and other sweetening agents, such as fruit juice

sweet beans.

A variety of typical Japanese cakes and sweetmeats and fruit-based dishes must be produced and includes:

soft cakes, such as manju and daijuku

pastes

bean jelly, such as yokan

sweet bean soup, such as zenzai and oshiruko.