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 range of cooking methods must be demonstrated for the particular style of national and regional cuisine, including:
deep-frying
stir-frying
barbecuing
grilling
shallow frying
roasting
braising
stewing
steaming
baking
boiling
oil and water blanching.


Equipment may include traditional and modern equipment such as:
barbecues
roasting drums
charcoal grills
mincers
tandoori ovens
contemporary ovens
woks
steamers
cutting, chopping and slicing implements such as cleavers and knives
strainers
scoops and skimmers
ladles
whisks
food processors
microwaves
skewers
sharpening steels and stones.


Dishes to be prepared must use a range of commodities, including:
fresh and dried vegetables, fruits and salad vegetables
culturally appropriate meats, such as chicken, beef, lamb, goat and pork
seafood, such as prawns and other crustaceans, squid, shellfish and fish
herbs, spices and condiments
eggs
rice and farinaceous products
items specific to particular dishes and cuisines.


Legislative and regulatory requirements may include:
hygiene in food handling and storage
OHS
council regulations
pest and vermin control.


Maintenance of equipment may include:
seasoning woks and other utensils
sharpening knives and cleavers
care of pestles and mortars
care of specialised equipment, such as steamers.

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 dishes within realistic time constraints using a range of cookery methods appropriate to the style of cuisine
ability to apply knowledge of major commodities, culinary terminology and equipment to the various methods of cookery and cuisine styles being used
range of cookery methods applied to commodities relevant to the particular Asian cuisine, on more than one occasion
application of food hygiene and OHS principles and procedures during the cooking and presentation process.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills in a fully equipped operational commercial kitchen suitable for Asian cookery, including industry-current equipment, as defined in the Assessment Guidelines
use of authentic ingredients.


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 food preparation and use of various cookery methods
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of commodities, cookery methods for particular food items, 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.