Assessor Resource
SITHASC013B
Plan menus for Asian cuisines
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to all enterprises where Asian cuisines are prepared and served. It applies to Indonesian, Indian, Malay, Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.
The unit addresses advanced skills and usually applies to cooks who supervise in an Asian kitchen.
This unit describes the performance outcomes, skills and knowledge required to plan menus for Asian cuisines. It requires tha ability to develop menu concepts and content, cost and developing systems required to support the menu and its production, and to plan, design and arrange the printing of menus.
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)