SITHASC021 - Prepare Asian appetisers and snacks
Nominal hours
Location
Prerequisites
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
This unit describes the performance outcomes, skills and knowledge required to prepare and cook Asian appetisers and snacks following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.The 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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- follow standard recipes to prepare at least six different appetisers or snacks from at least three different Asian cuisines from the following list (across the preparation of the six dishes):
- Chinese
- Indian
- Indonesian
- Japanese
- Korean
- Malay and Nonya
- Thai
- Vietnamese
- complete mise en place activities and use at least eight of the cookery processes listed in the knowledge evidence when preparing above six dishes
- prepare, plate and present above dishes:
- within commercial time constraints
- following procedures for portion control and food safety practices when handling and storing appetisers or snacks.
Students will also be expected to demonstrate the following knowledge:
- culinary terms and trade names for ingredients commonly used in producing different Asian appetisers and snacks
- required changes to dips, sauces and garnishes to reflect cultural and regional considerations and variations
- contents of date codes and rotation labels for stock
- characteristics of Asian appetisers and snacks:
- appearance and presentation
- freshness and other quality indicators
- service style
- taste
- texture
- cookery processes for Asian appetisers and snacks:
- baking
- barbecuing
- boiling
- braising
- deep-frying
- grilling
- oil and water blanching
- roasting
- shallow frying
- steaming
- stewing
- stir-frying
- historical and cultural origin of different Asian appetisers and snacks
- appropriate environmental conditions for storing appetisers and snacks to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian appetisers and snacks.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):