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

SITHASC004A Mapping and Delivery Guide
Prepare sauces, dips and accompaniments for Asian cuisines

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHASC004A - Prepare sauces, dips and accompaniments for Asian cuisines
Description This unit describes the performance outcomes, skills and knowledge required to prepare and present sauces, dips and accompaniments 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.
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: Produce sauces, dips and accompaniments for Asian cuisines.
  • Follow standard recipes according to regional and enterprise practices of particular cuisines.
  • Identify, measure or weigh, and use a variety of fresh and dried commodities to prepare sauces, dips and accompaniments.
  • Prepare a range of cooked and uncooked sauces, dips and accompaniments to complement menu items, according to appropriate regional and enterprise practices.
  • Prepare a selection of fresh fruit sauces where required.
  • Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.
  • Adjust cooked and uncooked sauces according to required taste, consistency and quality.
       
Element: Present sauces, dips and accompaniments for Asian cuisines.
  • Match crockery size, colour and shape to the colour of the sauce, dip or accompaniment and enterprise specifications.
  • Present sauces, dips and accompaniments according to portion size, and enterprise and cuisine requirements.
  • Use garnishes according to acceptable style of the region and recipe specifications.
       
Element: Store cooked sauces, dips and accompaniments for Asian cuisines.
  • Where required, prepare sauces, dips and accompaniments in advance and store them appropriately under conditions and temperatures that comply with health and safety requirements and that maintain quality and freshness, eating qualities and shelf life.
  • Use packaging appropriate for the preservation of freshness, appearance and taste.
       


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 sauces, dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

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

preparation of a range of sauces, dips and accompaniments relevant to the particular Asian cuisine

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing sauces, dips and accompaniments.

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

use of authentic and appropriate ingredients

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 Asian sauces, dips and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, 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:

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

food preparation for particular cuisines, including following recipe requirements

precision cutting techniques and implements for the particular style of Asian cuisine

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant to the particular Asian cuisine and cookery methods

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

use of garnishes for presentation, including consideration of colour and eye appeal

maintaining a tidy workstation

planning and organising

working in teams

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

problem-solving skills to adjust flavourings where sauces, dips and accompaniments are not balanced as required by a particular cuisine

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders, and to ascertain amounts of flavouring required to achieve required strength and flavour characteristics.

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

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

culinary terms related to particular Asian cuisines, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance, and chemical reaction in food, 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

waste minimisation techniques and environmental considerations in relation to Asian sauces, dips and accompaniments.

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.

Regional and enterprise practices may include:

use and combinations of particular ingredients

size and format of ingredients

preferences and requirements related to texture and thickness

type and format of garnishes.

Commodities used in sauces and dips may include:

shrimp paste

fish sauce

stocks

tamarind

lemon and lime juice

herbs, spices, aromatics and condiments

sweetening agents such as sugar, honey and palm sugar

fresh fruits and vegetables.

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
Follow standard recipes according to regional and enterprise practices of particular cuisines. 
Identify, measure or weigh, and use a variety of fresh and dried commodities to prepare sauces, dips and accompaniments. 
Prepare a range of cooked and uncooked sauces, dips and accompaniments to complement menu items, according to appropriate regional and enterprise practices. 
Prepare a selection of fresh fruit sauces where required. 
Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks. 
Adjust cooked and uncooked sauces according to required taste, consistency and quality. 
Match crockery size, colour and shape to the colour of the sauce, dip or accompaniment and enterprise specifications. 
Present sauces, dips and accompaniments according to portion size, and enterprise and cuisine requirements. 
Use garnishes according to acceptable style of the region and recipe specifications. 
Where required, prepare sauces, dips and accompaniments in advance and store them appropriately under conditions and temperatures that comply with health and safety requirements and that maintain quality and freshness, eating qualities and shelf life. 
Use packaging appropriate for the preservation of freshness, appearance and taste. 

Forms

Assessment Cover Sheet

SITHASC004A - Prepare sauces, dips and accompaniments 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

SITHASC004A - Prepare sauces, dips and accompaniments 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: