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.


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.

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.