SITHASC004 - Prepare Asian sauces, dips and accompaniments

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Unit code: SITHASC004 | Study level: TAFE
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Industry
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SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and present sauces, dips and accompaniments for Asian cuisines. 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 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 three different sauces, dips and accompaniments from at least one of the following Asian cuisines: Chinese; Indian; Indonesian; Japanese; Malay and Nonya; Thai; Vietnamese, and;
  • prepare the above sauces, dips and accompaniments for at least six different customers.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.

As part of a course

This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.

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