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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHASC002

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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 and snacks from at least one of the following Asian cuisines: Chinese; Indian; Indonesian; Japanese; Malay and Nonya; Thai; Vietnamese; - complete mise en place activities and use at least eight of the cookery methods listed in the knowledge evidence when preparing above dishes, and; - prepare above dishes for at least six different customers.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 stock date codes and rotation labels; - characteristics of Asian appetisers and snacks; - cookery methods for Asian appetisers and snacks; - historical and cultural origin of different Asian appetisers and snacks; - appropriate environmental conditions for storing appetisers and snacks, and; - safe operational practices using essential functions and features of equipment used to produce Asian appetisers and snacks.

Where to next?

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