Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC020 Mapping and Delivery Guide
Prepare dishes using basic methods of Asian cookery
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC020 - Prepare dishes using basic methods of Asian cookery |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes. The unit applies to hospitality and catering organisations that offer any type of Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: burners, grillers, ovens or salamanders as required for the particular type of cuisine commercial grade work benches (1.5m/person) commercial oven trays (one per two persons) commercial refrigeration facilities: freezer fridge deep-fryer designated storage areas for dry goods and perishables sink gas electric or induction stove tops (two burners per person) microwave storage facilities wok burner small equipment: containers for hot and cold food cutting boards food processor graters and peelers electric rice cooker knives and cleavers measures: measuring jugs measuring spoons portion controlled scoops pans and pots: stainless steel, cast iron and non-stick fry pans stock pots woks scales sets of stainless steel bowls service-ware: platters, dishes, and bowls cutlery and serving utensils chopsticks sharpening steels and stones skewers small utensils: scoops, skimmers and spiders strainers scrapers tongs whisks spoons and ladles steamer spice grinder temperature probe thermometer food safe gloves 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 soap 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 and standard recipes food safety plan guidelines relating to food disposal, storage and presentation requirements safety data sheets (SDS) for cleaning agents and chemicals safe working environment. 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. |
||
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 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
| |||||||
Element: Cook dishes. |
| |||||||
Element: Select, prepare and use equipment. |
| |||||||
Element: Portion and prepare ingredients. |
| |||||||
Element: Present and store dishes. |
|