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Required Skills
Evidence Required
Critical aspects for assessment and evidence required to demonstrate competency in this unit | ability to prepare Indian breads including produce food for multiple customers within commercial time constraints quality indicators for Indian breads features functions and safe use of food preparation equipment food safety practices for handling and storing Indian breads |
simulated industry environment such as a training kitchen servicing customers industryrealistic ratios of kitchen staff to customers food preparation lists and standard recipes | |
direct observation of the individual preparing breads evaluation of the taste and visual appeal of breads prepared by the individual written or oral questioning to assess knowledge of culinary terms, quality indicators for appropriate environmental storage conditions review of portfolios of evidence and third | |