Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC015 Mapping and Delivery Guide
Prepare Chinese roast meat and poultry dishes
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC015 - Prepare Chinese roast meat and poultry 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 roast meats and poultry for Chinese 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 Chinese cuisine and to cooks who usually work under the guidance of more senior chefs.It mainly applies to Szechuan and Shanghai cooking but may also be relevant to other regional styles.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 charcoal grills commercial: blenders and food mills food processors planetary mixers commercial grade work benches (1.5m/person) commercial ovens with trays (one per two persons) commercial refrigeration facilities: freezer fridge designated storage area for dry goods and perishables double sink open spit smoke ovens microwaves roasting drums small equipment: containers for hot and cold food cutting boards food handlers gloves knives and cleavers: butcher and boning knives carving knives filleting knives light and heavyweight cleavers utility knives measures: metric calibrated measuring jugs measuring spoons portion controlled scoops meat: bats cleavers hooks thermometers mincers saws scales sets of stainless steel bowls sharpening steels and stones skewers 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 roast meat and poultry. |
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Element: Present and store roast meat and poultry cuts. |
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