Prepare sauces, dips and accompaniments for Asian cuisines

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHASC004A, 'Prepare sauces, dips and accompaniments for Asian cuisines'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Prepare sauces, dips and accompaniments for Asian cuisines' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria




Produce sauces, dips and accompaniments for Asian cuisines.


Follow standard recipes according to regional and enterprise practices of particular cuisines.


Identify, measure or weigh, and use a variety of fresh and dried commodities to prepare sauces, dips and accompaniments.


Prepare a range of cooked and uncooked sauces, dips and accompaniments to complement menu items, according to appropriate regional and enterprise practices.


Prepare a selection of fresh fruit sauces where required.


Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.


Adjust cooked and uncooked sauces according to required taste, consistency and quality.


Present sauces, dips and accompaniments for Asian cuisines.


Match crockery size, colour and shape to the colour of the sauce, dip or accompaniment and enterprise specifications.


Present sauces, dips and accompaniments according to portion size, and enterprise and cuisine requirements.


Use garnishes according to acceptable style of the region and recipe specifications.


Store cooked sauces, dips and accompaniments for Asian cuisines.


Where required, prepare sauces, dips and accompaniments in advance and store them appropriately under conditions and temperatures that comply with health and safety requirements and that maintain quality and freshness, eating qualities and shelf life.


Use packaging appropriate for the preservation of freshness, appearance and taste.

Qualifications and Skillsets

SITHASC004A appears in the following qualifications:

  • SIT30907 - Certificate III in Hospitality (Asian Cookery)
  • SIT40507 - Certificate IV in Hospitality (Asian Cookery)
  • SIT20407 - Certificate II in Hospitality (Asian Cookery)
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality
  • SIT30807 - Certificate III in Hospitality (Commercial Cookery)