Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC308 Mapping and Delivery Guide
Produce Chinese roast meat and poultry dishes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC308 - Produce Chinese roast meat and poultry dishes |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations that offer Chinese cuisine and to cooks who usually work under the guidance of more senior chefs.It mainly applies to Szechuan and Shanghai cooking but may also be relevant to other regional styles. | ||
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 roast meat and poultry. |
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Element: Present and store roast meat cuts and poultry. |
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