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Evidence Guide: SITHASC020A - Prepare and produce Chinese dim sum

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

 

SITHASC020A - Prepare and produce Chinese dim sum

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

Select and prepare key commodities.

  1. Identify and select a range of fresh, dried and preserved commodities suitable for dim sum.
  2. Prepare coconut milk, setting agents and fresh fruits to correct consistency, according to recipe specification.
  3. Select, measure and weigh different types of flour, and identify properties of yeast, according to recipe specification.
Identify and select a range of fresh, dried and preserved commodities suitable for dim sum.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare coconut milk, setting agents and fresh fruits to correct consistency, according to recipe specification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, measure and weigh different types of flour, and identify properties of yeast, according to recipe specification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sweet and savoury dim sum.

  1. Prepare fillings, glazing and coating agents to correct consistency, according to recipe specification.
  2. Cook dim sum according to enterprise procedures and hygiene regulations and requirements.
  3. Portion dim sum precisely, according to specifications.
  4. Follow food hygiene and OHS regulations and requirements and apply to all tasks, particularly in the preparation and storage of fillings.
Prepare fillings, glazing and coating agents to correct consistency, according to recipe specification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook dim sum according to enterprise procedures and hygiene regulations and requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion dim sum precisely, according to specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow food hygiene and OHS regulations and requirements and apply to all tasks, particularly in the preparation and storage of fillings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce sweet and savoury dim sum and desserts.

  1. Follow standard recipes for dim sum items accurately, and according to enterprise practices and recipe specifications.
  2. Handle specialised equipment according to safety requirements.
  3. Prepare, fill and cook dim sum according to product specifications.
  4. Follow correct steps to size and shape buns and dumplings.
  5. Use correct cooking methods to maintain quality and precise portion control.
Follow standard recipes for dim sum items accurately, and according to enterprise practices and recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle specialised equipment according to safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, fill and cook dim sum according to product specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow correct steps to size and shape buns and dumplings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct cooking methods to maintain quality and precise portion control.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sweet and savoury dim sum.

  1. Check dim sum quality prior to plating and according to enterprise specifications.
  2. Match crockery size, colour and shape to dim sum items.
  3. Present dim sum items attractively and according to enterprise requirements.
  4. Follow requirements for portion sizes and accompaniments and serve according to style requirements of the region and specifications.
  5. Assess sauces for quality and shelf life.
Check dim sum quality prior to plating and according to enterprise specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Match crockery size, colour and shape to dim sum items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present dim sum items attractively and according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow requirements for portion sizes and accompaniments and serve according to style requirements of the region and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess sauces for quality and shelf life.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store sweet and savoury dim sum.

  1. Assess items for shelf life, package appropriately and store products where required in conditions to maintain freshness, eating characteristics and appearance, and shelf life, preventing flavour transfer between sweet and savoury.
  2. Comply with food hygiene and OHS regulations and requirements in packaging and storing dim sum.
Assess items for shelf life, package appropriately and store products where required in conditions to maintain freshness, eating characteristics and appearance, and shelf life, preventing flavour transfer between sweet and savoury.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with food hygiene and OHS regulations and requirements in packaging and storing dim sum.

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 a variety of dim sum, fillings, sauces, dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

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

application of hygiene and safety principles and procedures

a range of dim sum, sauces, dips and accompaniments relevant to particular types of dim sum, prepared using authentic and appropriate ingredients

cooking and presenting dim sum to achieve maximum eating qualities and customer appeal

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing dim sum.

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, producing and presenting dim sum, sauces, dips and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of types of dim sum, preparation and cooking techniques, 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 flavours and aromatics, correct flavour structure, texture and consistency, correct acid balance, correct colour and plate presentation

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

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

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant to dim sum

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

techniques for preparing sweet and savoury dough and fillings, syrups and coating agents, batters and pastries

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 and ingredients required for particular recipes.

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, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to dim sum, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance

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 for dim sum may include:

wheat flour products

tapioca flour

yeast

fat compounds

fillings, including sweet mung bean and lotus paste

fresh fruits such as mango

coating and setting agents

oils

flowers

fungi

meat, poultry and seafood.

A wide variety of dim sum must be produced and includes:

prawn dumplings

vegetarian dumplings

chive dumplings

potsticker dumplings

soup meat buns

pork buns

chicken buns

vegetable buns

pork wontons

spring rolls

stuffed crab claws

stuffed bean curd

symbolic dim sums prepared for special occasions, such as:

banquets

weddings

festivals

birthdays

New Year.

Specialised equipment may include:

steamers

pastry and dough rollers

choppers and knives

mortar and pestle

strainers and skimmers.

Appropriate cooking methods for dim sum may include:

deep-frying

braising

steaming

roasting

baking.

Accompaniments may include:

spring onion oil

red oil

garlic oil

vinegar soy sauce

garlic pepper sauce

hot mustard

sweet and sour sauce

vinegar and ginger dip.