Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare dim sum

KHU-TOU-0040

Australian Equivalent

SITHASC033

Elements

Learning Outcomes

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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Select ingredients.

0040.E1.O1Confirm food production requirements from standard recipes.

0040.E1.O2Calculate ingredient amounts according to requirements.

0040.E1.O3Identify and select dim sum ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0040.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0040.E2.O1Select type and size of equipment suitable to requirements.

0040.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0040.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0040.E3.O1Sort and assemble ingredients according to food production sequencing.

0040.E3.O2Measure, weigh and portion ingredients according to recipe requirements.

0040.E3.O3Minimise waste to maximise profitability of food items prepared.

E4Cook dim sum.

0040.E4.O1Portion dim sum precisely.

0040.E4.O2Prepare fillings, glazing and coating agents to correct consistency, according to recipe.

0040.E4.O3Size and shape buns and dumplings.

0040.E4.O4Select and use dim sum cookery processes.

0040.E4.O5Prepare accompaniments as required.

0040.E4.O6Follow standard recipes and make food quality adjustments within scope of responsibility.

E5Present and store dim sum.

0040.E5.O1Portion and serve dim sum according to recipe requirements.

0040.E5.O2Present dim sum on appropriate service-ware.

0040.E5.O3Add accompaniments according to standard recipe requirements.

0040.E5.O4Visually evaluate dish and adjust presentation.

0040.E5.O5Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.

0040.E5.O6Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.