Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC201 Mapping and Delivery Guide
Produce dishes using basic methods of Asian cookery
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC201 - Produce dishes using basic methods of Asian cookery |
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Description | This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This 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. | ||
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:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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: Assemble and prepare ingredients. |
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Element: Cook dishes. |
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