Elements and Performance Criteria

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.

A variety of salads and accompaniments must be prepared and include:
Thai: yam and larp
Indonesian: gado-gado, urap, pecel and rujuk, emping melinjo and prawn crackers
Vietnamese: goi ga and goi tom thit
Japanese: sunomono and aemono
Malay and Nonya: kerabu, achar, achar timun, rujuk and krupuk.


Commodities and other ingredients used for the preparation of salads may include:
fresh, preserved and dried leafy and root vegetables, traditional and contemporary and according to season
fresh, seeds, whole, root, dried and preserved herbs and spices
eggs
rice and farinaceous products
sauces and dressings, including kecap manis, kecap asin, condim and nam pla
pickles, including achar timun
fresh, dried and preserved fruits
pastes, including sambal and rempah (curry paste)
meat and poultry
seafood
types of bean curd.


Equipment and serviceware may include:
traditional or contemporary
plates, platters and bowls
servers
eating implements such as chopsticks, knives, forks and spoons
mortar and pestle
knives, choppers and slicers.


Storage conditions for salads, sauces, dressings and accompaniments may include:
covering
chilling at correct temperature
using appropriate containers.

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 salads, sauces, dressings and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
ability to apply knowledge of cuisine style to the preparation of salads and accompaniments, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of salads, sauces, dressings and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing salads, sauces, dressings and accompaniments.


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 and presenting salads, sauces, dressings and 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.