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.

Ingredients and commodities:
may be fresh, dried or preserved and may include:
tofu
noodles
eggs
rice and farinaceous products
soya, fish and other sauces
fresh, dried, leafy and root/tuber vegetables
salt and freshwater fish, shellfish and other seafood such as prawns, lobster, abalone, squid and cuttlefish
meats such as beef, pork, chicken, goat and lamb
fruits such as lychees, rambutan and mango
coconut cream
herbs and spices (seeds, whole and root)
flavourings, including dried shrimp and shrimp pastes, and bonito flakes
may also be associated with particular dishes and specific cuisines, including:
Chinese: bamboo shoot
Indian: lamb, kari, garam masala and rosewater
Thai: nam pla
Indonesian: kecap bentang manis, kecap bentang asin and terasi
Vietnamese: nuoc mam
Japanese: mushrooms (shiitake), bean paste (miso - red, white, light), vegetables (kuzu, kinome, daikon), seaweeds and rice wines (sake and mirin)
Malay and Nonya: kecap manis, kecap asin, condiments and other flavourings (blachan).


Stocks and soups may be thick or thin, served as a course or accompaniment and classified variously within different Asian cuisines:
Chinese: won ton, short, long, noodle and egg flower soups
Indian: dhal and rasam
Thai: tom ka kai
Indonesian: soto ayam and soto kambing
Vietnamese: sour fish soup and tom yum
Japanese: miso
Malay and Nonya: sup ayam and sup kambing.


Equipment may include traditional as well as contemporary implements and appliances, such as:
cutting implements
cooking surfaces such as hot plates and griddles
utensils such as woks, pans, pots, skimmers, ladles and graters
steamers
serviceware, including platters, dishes and bowls
serving and eating implements such as chopsticks, servers and ladles
commercial grinders and blenders.


Appropriate storage may include:
chilling or freezing in suitable containers
heating and maintaining at a minimum temperature.

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 stocks and soups 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
preparation of a variety of stocks and soups relevant to the particular Asian cuisine
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing stocks and soups.


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
use of authentic and appropriate ingredients
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 stocks and soups
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.