Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC028A Mapping and Delivery Guide
Prepare, cook and serve Asian food for menus
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC028A - Prepare, cook and serve Asian food for menus |
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Description | This unit describes the performance outcomes, skills and knowledge required to organise, produce and serve Asian food for menus. It incorporates all aspects of organising, preparing, cooking and serving a variety of Asian food items for a service period in a hospitality enterprise, using a range of Asian cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen.Contexts for this unit may vary depending on the nature of the enterprise. For example, menus may be classical, contemporary or ethnic and service may be formal or informal.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 hospitality and catering operations where Asian food is prepared and served. | ||
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 units:SITHASC001A Use basic Asian methods of cookerySITHASC002A Produce appetisers and snacks for Asian cuisines SITHASC003A Prepare stocks and soups for Asian cuisinesSITHASC004A Prepare sauces, dips and accompaniments for Asian cuisinesSITHASC005A Prepare salads for Asian cuisinesSITHASC006A Prepare rice and noodles for Asian cuisines SITHASC007A Prepare meat, poultry, seafood and vegetables for Asian cuisinesSITHCCC001B Organise and prepare foodSITHCCC002A Present foodSITHCCC003B Receive and store kitchen suppliesSITHCCC004B Clean and maintain kitchen premisesSITHCCC016A Develop cost-effective menusSITXFSA001A Implement food safety 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: Coordinate, organise and prepare for food service. |
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Element: Cook and serve menu items for food service. |
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Element: Coordinate and complete end of service requirements. |
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