Application
This unit applies to hospitality and catering organisations that offer Indian 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. Confirm food production requirements and 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 ingredients for pickles and chutneys 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 Measure and weigh ingredients according to recipe. 3.3 Minimise waste and store reusable by-products. |
4. Prepare pickles and chutneys. | 4.1 Select and use cooking methods according to recipe. 4.2 Use correct quantities of preservatives and colorants. 4.3 Observe timing and maturation requirements. 4.4 Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store cooked pickles and chutneys. | 5.1 Present pickles and chutneys with complementary main dishes on appropriate serviceware. 5.2 Preserve taste and quality through use of appropriate packaging. 5.3 Ensure food safety, quality and shelf life by storing food 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 ingredients, dishes and food items adjust cooking where deficiencies are identified 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 pickles and chutneys: curry powders herbs and spices cultural and regional considerations and variations for pickles and chutneys characteristics of pickles and chutney ingredients and finished dishes: appearance and presentation combinations of spices nutritional value quality indicators service style taste texture contents of stock date codes and rotation labels preparation methods and considerations for pickles and chutneys: marinating cooking chemical reactions in various processes equipment used to produce pickles and chutneys: essential features and functions safe operational practices storage of pickles and chutneys: 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: produce a range of pickles and chutneys produce food for multiple customers within commercial time constraints integrate knowledge of: quality indicators for pickles and chutneys ingredients cultural considerations features, functions and safe use of food preparation equipment food safety practices for handling and storing Indian pickles and chutneys. |
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 pickles and chutneys evaluation of the taste and visual appeal of pickles and chutneys prepared by the individual projects that allow assessment of the individual’s ability to produce a variety of pickles and chutneys for different occasions 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 pickles and chutneys, 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 dietary requirements portion control quantities special customer requests. |
Ingredients may include: | aromatics colourants curry powders flavourings fruits herbs and spices: coriander cumin fenugreek red pepper turmeric preservatives thickening agents vegetables: bulb root. |
Food quality adjustments | taste: bitter salty sour sweet umami temperature texture: clean creamy crispy crunchy fibrous moist mousse rich slippery smooth velvety. |
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.