This unit describes the performance outcomes, skills and knowledge required to prepare rice and noodles for national and regional 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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHASC006

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 three different rice and noodle dishes from each of the following Asian cuisines: Chinese; Indonesian; Japanese; Malay and Nonya; Thai; Vietnamese; - prepare the above dishes for at least six different customers: - within commercial time constraints; - reflecting required quantities to be produced; - following procedures for portion control and food safety practices when handling and storing Asian style rice and noodles, and; - responding to special customer requests and dietary requirements.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for ingredients commonly used in the production of rice and noodle dishes; - contents of stock date codes and rotation labels; - required changes to rice and noodle dishes to reflect cultural and regional considerations and variations; - characteristics of Asian rice and noodle dishes and their ingredients; - preparation methods for Asian rice and noodle dishes; - cookery methods for Asian rice and noodle dishes; - common accompaniments for Asian rice and noodles; - appropriate environmental conditions for storing rice and noodle dishes to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce Asian rice and noodles.

Where to next?

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