Application
This unit applies to hospitality and catering organisations that offer Chinese cuisine, and to cooks who usually work under the guidance of more senior chefs.
Prerequisites
This unit must be assessed after the following prerequisite unit: | |
SITXFSA101 | Use hygienic practices for food safety |
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
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 dim sum ingredients 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 Weigh and measure ingredients and create portions according to recipe. 3.3 Prepare coconut milk, setting agents and fresh fruits to correct consistency, according to recipe. 3.4 Minimise waste and store reusable by-products. |
4. Cook dim sum. | 4.1 Portion dim sum precisely. 4.2 Prepare fillings, glazing and coating agents to correct consistency, according to recipe. 4.3 Size and shape buns and dumplings. 4.4 Select and use dim sum cookery methods. 4.5 Prepare accompaniments as required. 4.6 Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present sweet and savoury dim sum. | 5.1 Portion and serve dim sum according to recipe requirements. 5.2 Match crockery size, colour and shape to dim sum items. 5.3 Add accompaniments according to standard recipes. 5.4 Visually evaluate dish and adjust presentation. 5.5 Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions. |
Required Skills
Required skills |
initiative and enterprise skills to minimise wastage literacy skills to: read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment write notes on recipe requirements and calculations numeracy skills to: calculate the number of portions weigh and measure ingredients determine cooking times and temperatures planning and organising skills to efficiently sequence the stages of food preparation and production problem-solving skills to: evaluate quality of dim sum and make adjustments to ensure a quality product adjust taste and appearance of food products according to identified deficiencies self-management skills to manage own speed, timing and productivity technology skills to use food preparation and cooking equipment. |
Required knowledge |
culinary terms and trade names for ingredients commonly used in the production of dim sum: coating and setting agents coconut products fat compounds fillings flours herbs and spices oils meat seafood vegetables cultural and regional considerations and variations characteristics of dim sum ingredients and finished dishes: accompaniments and garnishes appearance and presentation freshness and other quality indicators nutritional value service style taste texture contents of stock date codes and rotation labels preparation methods for dim sum: blending and balancing flavours and aromatics cutting effects of cooking techniques on nutrition, taste, texture and appearance equipment used to produce and present dim sum: essential features and functions safe operational practices storage of dim sum products and dishes: correct environmental conditions to ensure food safety appropriate methods to optimise shelf life. |
Evidence Required
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: prepare dim sum and dim sum accompaniments, including: chicken buns chive dumplings pork buns pork wontons potsticker dumplings prawn dumplings soup meat buns spring rolls stuffed bean curd stuffed crab claws symbolic dim sums vegetable buns vegetarian dumplings produce food for multiple customers within commercial time constraints integrate knowledge of: quality indicators for dim sum cookery methods for different types of dim sum features, functions and safe use of food preparation equipment food safety practices for handling and storing dim sum. |
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 for and producing dim sum evaluation of the taste and visual appeal of dim sum prepared by the individual projects that allow assessment of the individual’s ability to produce a variety of dim sum 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 dim sum, equipment, cookery methods and appropriate environmental storage conditions review of portfolios of evidence and third |
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. |
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, 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 portion control quantities special customer requests special dietary needs. |
Ingredients for dim sum may include: | coconut milk coating and setting agents fat compounds fillings, including: sweet mung bean lotus paste flours: tapioca wheat flowers fresh fruits fungi meat oils poultry seafood yeast. |
Equipment may include: | choppers knives mortar and pestle pastry and dough rollers skimmers steamers strainers. |
Cookery methods may include: | deep-frying braising steaming roasting baking. |
Accompaniments may include: | oils: garlic red spring onion sauces: garlic pepper hot mustard sweet and sour vinegar soy vinegar and ginger dip. |
Food quality adjustments | 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. |
Sectors
Hospitality
Employability Skills
This unit contains employability skills.
Licensing Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.