Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC003A Mapping and Delivery Guide
Prepare stocks and soups for Asian cuisines
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC003A - Prepare stocks and soups for Asian cuisines |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups 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.The precise application of the unit may vary within particular cuisines and is dependent on specific preparation techniques, ingredients and presentation requirements within enterprises. | ||
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: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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare ingredients for Asian stocks and soups. |
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Element: Prepare and produce Asian stocks and soups. |
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Element: Present Asian soups. |
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Element: Store Asian stocks and soups. |
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