This unit describes the performance outcomes, skills and knowledge required to select, prepare desserts 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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHASC009

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 desserts from at least one of the following types of cuisine: Chinese; Indian; Indonesian; Malay and Nonya; Thai; Vietnamese; - prepare the above desserts demonstrating at least eight of the preparation and cookery methods; - at least one of the dessert items prepared must be: hot; cold; for a special occasion, and; - prepare above desserts 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 desserts; - required changes to desserts to reflect cultural and regional considerations and variations; - contents of stock date codes and rotation labels characteristics of ingredients and finished dishes; - preparation and cookery methods for Asian desserts; - appropriate environmental conditions for storing Asian desserts to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce Asian desserts.

Where to next?

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