Assessor Resource
SITHASC203
Produce Asian stocks and soups
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.
This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)