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 and other ingredients used in the preparation of Indian breads may include:
flour products, including atta, maida flour and lentil flour
yeast products, such as fresh or dried khamir
fat compound, such as ghee
milk products, such as yoghurt and sour cream
fresh, dried and preserved commodities
baking powder.


A selection of Indian breads must be prepared including:
chapatis
naan
paratha
pooris
dosa.


Specialised equipment may include:
cast iron pan (tava)
wok (karahi)
clay oven (tandoori oven).


Suitable accompaniments may include:
rice
vegetables
chutney
pickles
sauces
snacks
appetisers
main course dishes
beverages.

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 Indian breads using a range of cookery and preparation methods
knowledge of Indian breads, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of Indian breads, using the full range of techniques required and authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare Indian bread within the timeframe required by a commercial kitchen.


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
preparation of breads 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 breads
samples and tasting of breads prepared by the candidate
written or oral questions to test knowledge of bread types, ingredients, 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, for example:
SITHASC001A Use basic Asian methods of cookery.


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.