Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC001 Mapping and Delivery Guide
Prepare dishes using basic methods of Asian cookery
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC001 - Prepare dishes using basic methods of Asian cookery |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes. The unit applies to hospitality and catering organisations that offer any type of 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: barbecues burners, grillers, ovens or salamanders as appropriate for the particular type of cuisine charcoal grills commercial grade work benches (1.5m/person) commercial oven trays (one per two persons) commercial refrigeration facilities: freezer fridge deep-fryer designated storage areas for dry goods and perishables double sink gas electric or induction stove tops (two burners per person) microwave open spit smoke drums storage facilities small equipment: cast iron pan (tava) containers for hot and cold food cutting boards food handler gloves food processors graters and peelers electric rice cookers and steamers knives and cleavers measures: metric calibrated measuring jugs measuring spoons portion controlled scoops mincers oven mitts pans and pots: stainless steel, cast iron and non-stick fry pans stock pots woks roasting drums scales sets of stainless steel bowls service-ware: platters, dishes, and bowls cutlery and serving utensils chopsticks sharpening steels and stones skewers small utensils: scoops, skimmers and spiders strainers scrapers tongs whisks: fine stainless steel wire coarse stainless steel wire spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons steamers stone grinders sushi mats temperature probes thermometers turbo and gas woks diverse and comprehensive range of perishable food supplies for Asian cookery cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus, standard recipes and recipes for special dietary requirements ordering and docketing paperwork food safety plan guidelines relating to food disposal, storage and presentation requirements safety data sheets (SDS) for cleaning agents and chemicals industry-realistic ratios of kitchen staff to customers; these can be: staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
||
Prerequisites/co-requisites | |||
Competency Field | Asian Cookery |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
| |||||||
Element: Select, prepare and use equipment. |
| |||||||
Element: Portion and prepare ingredients. |
| |||||||
Element: Cook dishes. |
| |||||||
Element: Present and store dishes. |
|