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 may be fresh, dried and preserved and may include:
vegetables, edible flowers and aromatic leaves
meat, such as chicken, beef and lamb
seafood.


Curry pastes and powders and the finished menu items produced may include:
Indian: masala, including garam, chat, Kashmiri, sambhar and chaana ka, and curry powder and spice combination
Thai: gaeng
Indonesian: bumbu and kare
Malay and Nonya: rempah and gulai.


Herbs, spices and aromatics may include:
ground spices such as cinnamon, cardamom, fennel and fennel seeds, fenugreek, nutmeg, dill, cloves, turmeric, cumin, mace, ajwain, coriander, black mustard seeds, chillies, asfoetida, cayenne pepper and black pepper
fresh or dried peels such as orange, lemon and lime
aromatic leaves such as bayleaf and lemongrass
seeds, such as poppy and sesame.


Appropriate equipment is traditional or contemporary and may include:
stone grinders
mortar and pestle
other spice blenders.


Appropriate secondary ingredients to which curry pastes and powders are added for the creation of menu items may include:
shrimp cakes (blachan)
shrimp paste (peti)
fish cakes
fat compounds such as coconut milk and ghee, and oils such as coconut, peanut, sesame and mustard
sauces, such as kecap manis and kecap asin
vegetables, edible flowers and aromatic leaves
meat and poultry, including pork, beef, lamb, chicken and duck
seafood
vegetarian items, such as tofu and lentils
nuts, such as cashews and peanuts.

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 curry pastes and powders for a specific cuisine or a range of Asian cuisines
ability to apply curry powders and pastes to a range of menu items and to prepare sauces and accompaniments within realistic time constraints, using a range of cookery methods appropriate to the cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of menu items using curry powders and pastes, including sauces and accompaniments relevant to the particular cuisine, using authentic and appropriate ingredients
safe handling of spices
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing curry powders and pastes and menu items prepared in advance.


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 curry powders and pastes, together with required sauces and accompaniments
sampling and tasting of dishes containing curry powders and pastes prepared by the candidate
written or oral questions to test knowledge of curry powders and pastes, their source herbs and spices, 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.