Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC025A Mapping and Delivery Guide
Prepare Indian pickles and chutneys
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC025A - Prepare Indian pickles and chutneys |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare and produce pickles and chutneys served to accompany curries Indian curries.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 Indian cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision. | ||
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:SITXOHS002A 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 and select key commodities. |
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Element: Produce chutneys and pickles. |
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Element: Present chutneys and pickles. |
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Element: Store cooked chutneys and pickles. |
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