Unit of competency Outline

Date retreived
23/07/2026 5:49 AM AWST

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Produce Asian desserts

Produce Asian desserts

Unit of competency
National Code
SITHASC302
State Code
WF599
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
06/02/2014
Field of Education
110109 - Cookery
Original Release Date
06/02/2014
Nominal Hours
50
Description
This unit describes the performance outcomes, skills and knowledge required to select, prepare desserts for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1 Confirm food production requirements from food preparation list and standard recipes.
  • 1.2 Calculate ingredient amounts according to requirements.
  • 1.3 Identify and select ingredients for Asian desserts from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1 Select equipment of correct type and size.
  • 2.2 Safely assemble and ensure cleanliness of equipment before use.
  • 2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1 Sort and assemble ingredients according food production sequencing.
  • 3.2 Measure, weigh and portion wet and dry ingredients according to recipe.
  • 3.3 Minimise waste and store reusable by-products.
4. Prepare desserts.
  • 4.1 Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe.
  • 4.2 Select and using cookery methods for Asian desserts.
  • 4.3 Prepare special occasion desserts.
  • 4.4 Follow safe procedures for reheated items.
  • 4.5 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store desserts.
  • 5.1 Present desserts on appropriate serviceware.
  • 5.2 Assess and add accompaniments, sauces and syrups as required.
  • 5.3 Visually evaluate dish and adjust presentation.
  • 5.4 Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
dietary requirements
portion control
quantities
special customer requests.
Ingredients may include:
bean products
coconut cream and flesh
eggs
flavourings
flour and farinaceous products
flowers
fruits
halva
kulfi
milk products
rice and rice products
setting agents and thickeners
specialised ingredients:
saku peek
kanom talai
khaw neaw mamuang
seaweed and jelly powders
spices
sweet potatoes
sweeteners
yeast.
Asian desserts may include:
Chinese:
sweet buns
Indian:
gulab jamoons
Indonesian:
kueh
Malay and Nonya:
serikaya
bikang
dadar gulung
kuih
Thai:
da ku
kao nieu tu
moon sum palang
tua bab
Vietnamese:
sweet soups.
Equipment may include:
bowls
traditional and contemporary steamers
whisks
spoons
ladles.
Cookery methods may include:
baking
boiling
chilling
deep-frying
freezing
marinating
shaping ingredients
simmering
steaming.
Special occasions may include:
banquets
commemorative events
feast days
symbolic events
weddings.
Food quality adjustments may relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
ability to prepare a range of Asian dessert items, including:
hot
cold
special occasion
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for Asian desserts
cultural considerations
features, functions and safe use of food preparation equipment
food safety practices for handling and storing Asian desserts.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the
Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method 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 the individual preparing Asian desserts
evaluation of the taste and visual appeal of Asian desserts prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of Asian desserts for different occasions
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms quality indicators for Asian desserts, equipment, cookery
methods andappropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITXFSA201 Participate in safe food handling practices.
Replaced By
State Code National Code Title Type
AWS22 SITHASC009 Prepare Asian desserts Unit of competency