SITHASC014 - Prepare dim sum

Unit code: SITHASC014 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Industry

Online

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and cook dim sum following standard recipes. It requires the ability to select, prepare and portion ingredients and to use relevant equipment and cookery methods.

The unit applies to hospitality and catering organisations that offer Chinese cuisine, and to cooks who usually work under the guidance of more senior chefs.

Assessment

For Melbourne campuses

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:

prepare six different types of dim sum from the list in the knowledge evidence;
prepare appropriate accompaniments for the above dim sum;
demonstrate use of each of the following preparation methods when preparing dim sum: blending and balancing flavours and aromatics; cutting;
demonstrate use of each of the following cookery methods and complete mise en place activities when preparing dim sum: boiling; deep-frying; shallow frying; braising; steaming, and;
prepare above dim sum 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 the production of dim sum;
required changes to dim sum to reflect cultural and regional considerations and variations;
contents of stock date codes and rotation labels;
characteristics of dim sum ingredients and finished dishes;
types of dim sum and preparation and cookery methods;
effects of cooking techniques on nutrition, taste, texture and appearance;
appropriate environmental conditions for storing dim sum products and dishes to: ensure food safety; optimise shelf life, and;
safe operational practices using essential functions and features of equipment used to produce and present dim sum.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.