SITHASC008 - Prepare Asian cooked dishes

Unit code: SITHASC008 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Industry

Online

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to prepare and cook meat, poultry, seafood and vegetable dishes 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.

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 six cooked dishes from at least one of the following types of cuisine: Chinese; Indian; Indonesian; Japanese; Malay and Nonya; Thai; Vietnamese;
prepare at least one dish using each of the following ingredients: meat; poultry; seafood; vegetables;
prepare the above dishes demonstrating at least eight of the preparation techniques and using each of the cookery methods listed in the knowledge evidence at least once, 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 the production of Asian cooked dishes;
required changes to dishes to reflect cultural and regional considerations and variations;
contents of stock date codes and rotation labels;
characteristics of Asian cooked dishes and their ingredients;
preparation techniques used for Asian cooked dishes;
cookery methods used for Asian cooked dishes;
appropriate environmental conditions for storing Asian cooked dishes to: ensure food safety; optimise shelf life, and;
safe operational practices using essential functions and features of equipment used to produce Asian cooked dishes.

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.