Assessor Resource
SITHASC301
Produce Asian cooked dishes
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook meat, poultry, seafood and vegetable dishes for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)