Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC001A Mapping and Delivery Guide
Use basic Asian methods of cookery
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC001A - Use basic Asian methods of cookery |
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Description | This unit describes the performance outcomes, skills and knowledge required to apply basic principles and methods used in Asian cookery, including national Asian cuisines as well as regional specialisations. This unit underpins the achievement of competence in all other units related to Asian cookery.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit applies to all enterprises where Asian food is 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 applies to cooks who would usually work as part of a team under supervision. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITXOHS002A Follow workplace hygiene procedures. | ||
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select and use cooking equipment and technology. |
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Element: Assemble and prepare ingredients for Asian menu items. |
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Element: Apply methods of cookery, and prepare and cook a range of given menu items. |
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Element: Carry out safe work practices. |
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