Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC010A Mapping and Delivery Guide
Prepare satay for Asian cuisines
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC010A - Prepare satay for Asian cuisines |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare satay for national and regional 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 Indonesian and Malay or Nonya cuisines are prepared and served but is also applicable to other Asian 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.The unit applies to cooks who usually work as part of a team and under supervision. | ||
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 cookery SITHCCC001B 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: Select key commodities used in satay. |
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Element: Prepare satay mixtures. |
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Element: Produce and present satay items. |
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