Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC312 Mapping and Delivery Guide
Produce Indian pickles and chutneys
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC312 - Produce Indian pickles and chutneys |
---|---|---|---|
Description | This unit describes the performance outcomes, skills and knowledge required to prepare pickles and chutneys served to accompany Indian curries. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations that offer Indian cuisine, and to cooks who usually work under the guidance of more senior chefs. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
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 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Confirm food production requirements and select ingredients. |
| |||||||
Element: Select, prepare and use equipment. |
| |||||||
Element: Portion and prepare ingredients. |
| |||||||
Element: Prepare pickles and chutneys. |
| |||||||
Element: Present and store cooked pickles and chutneys. |
|