Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHASC002A Mapping and Delivery Guide
Produce appetisers and snacks for Asian cuisines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHASC002A - Produce appetisers and snacks for Asian cuisines
Description This unit describes the performance outcomes, skills and knowledge required to prepare and present appetisers and snacks for Asian cuisines. 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 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.Cuisines may be traditional, national or regional variations, and food items may be produced according to particular recipes or enterprise specifications.The precise application of the unit may vary within particular cuisines and is dependent on specific preparation techniques, ingredients and presentation requirements.Those undertaking this role 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.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHASC001A Use basic Asian methods of cookerySITHCCC001B 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
Elements of Competency Performance Criteria              
Element: Prepare Asian appetisers and snacks.
  • Produce appetisers and snacks using the correct ingredients, to an acceptable enterprise standard, ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniform ingredients and appropriate serviceware and garnishes.
  • Select appropriate dips and sauces to accompany appetisers and snacks.
  • Select and use the correct equipment to prepare appetisers and snacks.
  • Use quality trimmings or other leftovers where and when appropriate.
  • Prepare appetisers and snacks in a logical and sequential manner within the required timeframe.
       
Element: Present Asian appetisers and snacks.
  • Select size, colour and shape of crockery or serviceware to match that of appetisers, snacks and sauces and according to enterprise specifications.
  • Present appetisers and snacks attractively, according to requirements of particular cuisines and enterprise specifications and standards.
  • Present sauces and dips according to portion size, requirements of particular cuisines and enterprise specifications.
  • Select garnishes and accompaniments according to the style of the region and enterprise requirements.
       
Element: Store Asian appetisers and snacks.
  • Store appetisers and snacks in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and eating qualities.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare a variety of snacks and appetisers within realistic time constraints using cookery methods appropriate to the style of cuisine

knowledge of cuisine style, including cultural considerations, typical commodities, culinary terminology and equipment

preparation of a variety of appetisers and snacks relevant to a particular cuisine, using authentic and appropriate ingredients

application of food hygiene and OHS principles and procedures.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of practical demonstration of preparing and presenting appetisers and snacks for Asian cuisine

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, typical commodities, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

snack and appetiser preparation for particular cuisines

precision cutting and preparation techniques for the particular style of cuisine and dish

selecting, using and maintaining specialised equipment and tableware for preparing, cooking and serving food items

identification, selection and use of typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant to the particular Asian cuisine and appropriate cookery methods

evaluating quality of dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, correct acid balance, correct colour and plate presentation

safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

logical and time-efficient work flow, including maintaining a tidy workstation

waste minimisation techniques and environmental considerations in relation to Asian appetisers and snacks

problem-solving skills to deal with shortages of food items, mistakes or problems in commodities or meals produced, and equipment failure

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders.

The following knowledge must be assessed as part of this unit:

culinary terms related to particular Asian cuisines, including regional variations

cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

effects of cooking techniques on nutrition, taste, texture and appearance, and chemical reactions possible with certain food items, e.g. curries, chutneys and pickles

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Appetisers and snacks may include:

Chinese: fresh spring rolls, stuffed pastries, seafood in beancurd skins, century eggs, sesame squid, carrot and radish rolls, and cucumbers with dried prawns

Malay and Nonya: spring rolls, curry puffs, pickled mackerel, shrimp rolls and fried marinated chicken wings

Indonesian: fried bean curd, satay, stuffed savoury pancakes, fried bananas and crackers

Thai: spring rolls, fish cakes, prawn balls, stuffed sago balls, fried cashews and chillies

Vietnamese: spring rolls, meat and prawn rice paper rolls, grilled beef rice paper rolls, pork and prawn salad, triangle spring rolls and shrimp toast

Indian: pappadums, koftas, pakoras, samosas, kabab and bhajis

Japanese: smoked salmon, skewered chicken balls, pork and vegetable kebabs.

Ingredients and commodities may include:

fresh and dried vegetables and fruits and salad vegetables

culturally appropriate meats, such as chicken, beef, lamb, goat and pork

seafood, such as prawns and other crustaceans, squid, shellfish and fish

eggs, rice and farinaceous products

herbs, spices and condiments

commodities specific to particular dishes and cuisines

specific Asian commodities, including:

Chinese: sauce (soy, oyster and black bean)

Japanese: seaweeds (wakame and nori), condiments (sake, mirin and shoyu), miso (red, white or light brown) and wasabi

Indonesian: shrimp cake (terasi) and shrimp paste (petis); tamarind, including assam keeping and assam djawa; soya sauce (kecap); herbs and spices, fresh and dried (salam, basil and lemongrass)

Indian: flours (besan, atta, chickpea and maida), spices and herbs (cumin, cloves or fresh and dried coriander), spice pastes (bumbu), pappadum (regional varieties), lemon and lime juice, aromatic leaves and curry powder (masala)

Malay and Nonya: shrimp cake (blachan), tamarind (assam keeping and assam djawa) and soya sauce (kecap).

Equipment may include:

mortar and pestle

stone grinders

pans

woks

steamers

cutting, chopping and slicing implements such as cleavers and knives

grills and griddles

serving platters and serviceware.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Produce appetisers and snacks using the correct ingredients, to an acceptable enterprise standard, ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniform ingredients and appropriate serviceware and garnishes. 
Select appropriate dips and sauces to accompany appetisers and snacks. 
Select and use the correct equipment to prepare appetisers and snacks. 
Use quality trimmings or other leftovers where and when appropriate. 
Prepare appetisers and snacks in a logical and sequential manner within the required timeframe. 
Select size, colour and shape of crockery or serviceware to match that of appetisers, snacks and sauces and according to enterprise specifications. 
Present appetisers and snacks attractively, according to requirements of particular cuisines and enterprise specifications and standards. 
Present sauces and dips according to portion size, requirements of particular cuisines and enterprise specifications. 
Select garnishes and accompaniments according to the style of the region and enterprise requirements. 
Store appetisers and snacks in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and eating qualities. 

Forms

Assessment Cover Sheet

SITHASC002A - Produce appetisers and snacks for Asian cuisines
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHASC002A - Produce appetisers and snacks for Asian cuisines

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: