Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC013B Mapping and Delivery Guide
Plan menus for Asian cuisines
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC013B - Plan menus for Asian cuisines |
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Description | This unit describes the performance outcomes, skills and knowledge required to plan menus for Asian cuisines. It requires tha ability to develop menu concepts and content, cost and developing systems required to support the menu and its production, and to plan, design and arrange the printing of menus.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 unit addresses advanced 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 unit:SITHASC001A Use basic Asian methods of cookery. | ||
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: Plan and develop menus. |
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Element: Plan and design printed menus. |
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Element: Cost menus for profitability and control expenditure. |
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Element: Control menu-based production. |
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