Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC008 Mapping and Delivery Guide
Prepare Asian cooked dishes
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC008 - Prepare Asian cooked dishes |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to prepare and cook meat, poultry, seafood and vegetable dishes for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: barbecues commercial: blenders and food mills food processors planetary mixers commercial grade work benches (1.5m/person) commercial refrigeration facilities: freezer fridge designated area for dry goods and perishables double sink gas electric or induction stove tops (two burners per person) ovens small equipment: cast iron pan (tava) containers for hot and cold food cutting boards electric rice cookers and steamers food handler gloves graters and peelers grills and hot plates knives and cleavers measures: metric calibrated measuring jugs measuring spoons portion controlled scoops mincers oven mitts pans and pots: stainless steel, cast iron and non-stick fry pans stock pots roasting drums scales service-ware: platters, dishes, and bowls cutlery and serving utensils chopsticks sets of stainless steel bowls sharpening steels and stones skewers small utensils: scoops, skimmers and spiders strainers scrapers tongs and serving utensils whisks: fine stainless steel wire coarse stainless steel wire spits spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons steamers temperature probes thermometers turbo and gas woks diverse and comprehensive range of perishable food supplies for Asian cookery cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus, standard recipes and recipes for special dietary requirements ordering and docketing paperwork food safety plan guidelines relating to food disposal, storage and presentation requirements safety data sheets (SDS) for cleaning agents and chemicals industry-realistic ratios of kitchen staff to customers; these can be: staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
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 ingredient.s |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook Asian dishes. |
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Element: Present and store Asian cooked dishes. |
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