Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC203 Mapping and Delivery Guide
Produce Asian stocks and soups
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC203 - Produce Asian stocks and soups |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook stocks and soups. |
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Element: Present stocks and soups. |
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