Assessor Resource
SITHASC001A
Use basic Asian methods of cookery
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all enterprises where Asian food is prepared and served. It applies to Indonesian, Indian, Malay, Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.
The unit applies to cooks who would usually work as part of a team under supervision.
This unit describes the performance outcomes, skills and knowledge required to apply basic principles and methods used in Asian cookery, including national Asian cuisines as well as regional specialisations.
This unit underpins the achievement of competence in all other units related to Asian cookery.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)