Produce Asian rice and noodles

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 SITHASC206, 'Produce Asian rice and noodles'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Produce Asian rice and noodles' 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

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Select ingredients.

1.1 Confirm food production requirements from food preparation list and standard recipes.

1.2 Calculate ingredient amounts according to requirements.

1.3 Identify and select ingredients for rice and noodle dishes from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select equipment of correct type and size.

2.2 Safely assemble and ensure cleanliness of equipment before use.

2.3 Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1 Sort and assemble ingredients according to food production sequencing.

3.2 Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.

3.3 Soak, wash and marinate ingredients as required.

3.4 Minimise waste and store reusable by-products.

4. Cook rice and noodle dishes.

4.1 Select and use cookery methods for rice and noodle dishes according to recipe.

4.2 Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.

4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.

4.4 Select reheating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.

5. Present cooked rice and noodle dishes.

5.1 Present rice and noodle dishes on appropriate serviceware.

5.2 Add accompaniments, garnishes and sauces as required.

5.3 Visually evaluate dish and adjust presentation.

5.4 Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.


Qualifications and Skillsets

SITHASC206 appears in the following qualifications:

  • SIT60312 - Advanced Diploma of Hospitality
  • SIT50312 - Diploma of Hospitality
  • SIT40412 - Certificate IV in Commercial Cookery
  • SIT40512 - Certificate IV in Asian Cookery
  • SIT20412 - Certificate II in Asian Cookery
  • SIT30812 - Certificate III in Commercial Cookery
  • SIT30912 - Certificate III in Asian Cookery
  • SIT60313 - Advanced Diploma of Hospitality
  • SIT40413 - Certificate IV in Commercial Cookery
  • SIT40513 - Certificate IV in Asian Cookery
  • SIT30813 - Certificate III in Commercial Cookery
  • SIT50313 - Diploma of Hospitality
  • SIT30913 - Certificate III in Asian Cookery