Prepare desserts 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 SITHASC008B, 'Prepare desserts for Asian cuisines'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Prepare desserts for Asian cuisines' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Select desserts for Asian cuisines.

1.1

Identify desserts for Asian cuisines.

1.2

Select a range of key commodities used in Asian desserts.

1.3

Identify cookery methods required for particular menu items and cuisines.

1.4

Identify key characteristics of Asian desserts and service, according to cuisine, enterprise requirements and customer preferences.

2

Prepare and produce desserts.

2.1

Select, weigh and use commodities and other ingredients required for particular dessert items, recipes and cuisines.

2.2

Use cookery methods, specialised techniques and assembled equipment as required for particular dessert items and cuisines.

2.3

Prepare fillings where required, to correct consistency.

2.4

Prepare desserts according to recipe and enterprise requirements for consistency and temperature.

2.5

Prepare and produce desserts for special occasions according to instructions and requirements.

2.6

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

3

Store dessert and sweet products.

3.1

Store dessert items as required, according to food hygiene and safety requirements, and under correct storage conditions and temperatures, to maintain quality, extend shelf life and maximise appearance and eating characteristics.

3.2

Follow appropriate reheating, reconstituting and serving procedures, as required for dessert items to preserve eating qualities, appearance and taste.


Qualifications and Skillsets

SITHASC008B 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)