Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- follow standard recipes to prepare at least five different stocks and five different soups from at least one of the following Asian cuisines: Chinese; Indian; Indonesian; Japanese; Malay and Nonya; Thai; Vietnamese;
- prepare the above stocks for use in different recipes, and;
- prepare above soups for at least six different customers.Students will also be expected to demonstrate the following knowledge:
- culinary terms and trade names for ingredients commonly used in producing stocks and soups;
- required changes to stocks and soups to reflect cultural and regional considerations and variations;
- contents of stock date codes and rotation labels;
- characteristics of stocks and soups and their ingredients;
- quality indicators for stocks and soups;
- mise en place requirements for stocks and soups;
- preparation and cookery methods for the stocks and soups listed in the performance evidence;
- appropriate environmental conditions for storing stocks and soups to: ensure food safety; optimise shelf life, and;
- safe operational practices using essential functions and features of equipment used to produce Asian stocks and soups.