Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC014 Mapping and Delivery Guide
Prepare dim sum
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC014 - Prepare dim sum |
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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 dim sum following standard recipes. It requires the ability to select, prepare and portion ingredients and to use relevant equipment and cookery methods.The unit applies to hospitality and catering organisations that offer Chinese cuisine, and to cooks who usually work under the guidance of more senior chefs.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: commercial: blenders and food mills food processors planetary mixers commercial grade work benches (1.5m/person) commercial refrigeration facilities: freezer fridge designated storage area for dry goods and perishables double sink gas electric or induction stove tops (two burners per person) small equipment: containers for hot and cold food cutting boards food handler gloves graters and peelers knives: filleting knives utility knives marble bench or slab measures: metric calibrated measuring jugs measuring spoons portion controlled scoops mincers mortar and pestle pastry and dough rollers pans and pots: stainless steel, cast iron and non-stick fry pans pots service-ware: platters, dishes and bowls cutlery and serving utensils chopsticks small utensils: flour and drum sieves skimmers strainers scrapers spatulas pastry brush fruit corers whisks: fine stainless steel wire coarse stainless steel wire spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons steamers: traditional electric 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 ingredients. |
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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 dim sum. |
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Element: Present and store sweet and savoury dim sum. |
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