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 ingredients may include:
fresh and dried root and leafy vegetables such as okra, aubergine, aloo, onion, garlic and spring onion
lentils such as urad dhal and channa dhal
rice
noodles
types of bean curd
egg
particular spices such as cumin, asfoetida, fenugreek, fennel seeds and cayenne pepper
fresh herbs and aromatics such as coriander, lemongrass and lime leaves.

Vegetarian menu items may include:
Chinese: stir-fry vegetables and noodles
Indian: dhal, potato and green papaya curry, spiced split peas and spiced okra
Thai: vegetables in coconut milk
Indonesian: vegetables with peanut sauce
Vietnamese: stir-fry vegetables
Japanese: tofu and fresh vegetables in miso soup
Malay and Nonya: vegetable curry.


Crockery and serviceware may include:
thali and katori
platters and bowls.


Accompaniments may include breads, dips, sauces and other menu items used as flavouring and relishes, such as:
parathas, puris and chapatis
bhajis
raw vegetables cut into required shapes, such as onion rings, spring onions and carrots
pickles, relishes and chutneys
chillies
prepared dipping and pouring sauces.


Correct storage may include:
covering and sealing prepared food items
chilling
freezing.

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 vegetarian dishes 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
ability to prepare a wide variety of vegetarian dishes relevant to the particular Asian cuisine, including main menu items, snacks, appetisers and accompaniments, using authentic and appropriate ingredients
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing vegetarian menu items.


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 and presenting vegetarian dishes
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of vegetarian 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.