Assessor Resource
SITHASC005A
Prepare salads for Asian cuisines
Assessment tool
Version 1.0
Issue Date: March 2024
This unit applies to all enterprises where Asian cuisines are prepared and served. It applies to Indonesian, Malay, Nonya, Japanese, Thai and Vietnamese cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.
The precise application of the unit may vary within particular cuisines and is dependent on specific preparation techniques, ingredients and presentation requirements within enterprises.
This unit describes the performance outcomes, skills and knowledge required to prepare salads, sauces, dressings and accompaniments for national and regional Asian cuisines.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)