Assessor Resource
SITHASC020A
Prepare and produce Chinese dim sum
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all enterprises where Chinese cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision.
This unit describes the performance outcomes, skills and knowledge required to prepare and produce dim sum for Chinese cuisines.
Dim sum are small dumplings and wrapped foods which are boiled, baked, deep-fried or steamed. They include buns, pastries, pancakes and spring rolls served in small amounts but in great variety. They may be savoury or sweet and served as snacks, yum cha or as appetisers. They may contain meat, poultry, seafood, vegetables and fruit.
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)