SITHASC021 - Prepare Asian appetisers and snacks

Unit code: SITHASC021 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Prerequisites

SITXFSA005 - 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 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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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 or snacks from at least three different Asian cuisines from the following list (across the preparation of the six dishes):

Chinese
Indian
Indonesian
Japanese
Korean
Malay and Nonya
Thai
Vietnamese

complete mise en place activities and use at least eight of the cookery processes listed in the knowledge evidence when preparing above six dishes
prepare, plate and present above dishes:

within commercial time constraints
following procedures for portion control and food safety practices when handling and storing appetisers or snacks.

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 date codes and rotation labels for stock
characteristics of Asian appetisers and snacks:

appearance and presentation
freshness and other quality indicators
service style
taste
texture

cookery processes for Asian appetisers and snacks:

baking
barbecuing
boiling
braising
deep-frying
grilling
oil and water blanching
roasting
shallow frying
steaming
stewing
stir-frying

historical and cultural origin of different Asian appetisers and snacks
appropriate environmental conditions for storing appetisers and snacks to:

ensure food safety
optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Asian appetisers and snacks.

Required reading

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

As part of a course

This unit is studied as part of the following course(s):

Advanced Diploma of Hospitality Management

SIT60322 | Advanced diploma | Duration:

Certificate III in Commercial Cookery

SIT30821 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.