Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC012A Mapping and Delivery Guide
Select, prepare and serve specialised Asian cuisines
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC012A - Select, prepare and serve specialised Asian cuisines |
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Description | This unit describes the performance outcomes, skills and knowledge required to select, prepare and serve specialised Asian cuisines. These cuisines may be national or regional and cover a full range of menu items or specialised areas within a menu. Specialised cuisines include all items from a menu or specialised area within a national or regional cuisine such as vegetarian cookery; soups; rice and noodles; desserts and sweets; salads; snacks and appetisers; meat, poultry and seafood; stocks and cuisine bases.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, however may also be applied to other Asian cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.The unit relates to advanced specialist skills and usually applies to cooks who supervise in an Asian kitchen. | ||
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: Identify the key characteristics of a specialised Asian cuisine. |
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Element: Prepare, set up and maintain workstations for specialised cuisines. |
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Element: Prepare ingredients for menu items. |
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Element: Cook and produce specialised menu items. |
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Element: Present cooked food. |
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Element: Store and reconstitute cooked menu items. |
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Element: Follow safe workplace practices. |
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