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: May 2024
Qualification | - |
Unit of Competency | SITHASC004A - Prepare sauces, dips and accompaniments for Asian cuisines |
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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. |
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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: Produce sauces, dips and accompaniments for Asian cuisines. |
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Element: Present sauces, dips and accompaniments for Asian cuisines. |
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Element: Store cooked sauces, dips and accompaniments for Asian cuisines. |
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