SITHASC021 Prepare Asian appetisers and snacks

Release: 1

SITHASC021 Prepare Asian appetisers and snacks

Modification History

Not applicable.

Application

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.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

Unit Code	Unit Title
SITXFSA005	Use hygienic practices for food safety

Competency Field

Asian Cookery

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS	PERFORMANCE CRITERIA
Elements describe the essential outcomes	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.	1.1. Confirm food production requirements from standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3. Identify and select appetiser and snack ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4 Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.	2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.	3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients according to recipe requirements. 3.3. Prepare, cut and portion ingredients according to recipe and cooking style. 3.4. Minimise waste to maximise profitability of food items prepared.
4. Prepare appetisers and snacks.	4.1. Select and use relevant cookery processes for appetisers and snacks. 4.2. Prepare stocks according to recipe. 4.3. Prepare condiments according to recipe. 4.4. Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store appetisers and snacks.	5.1. Present dishes on appropriate service-ware. 5.2. Add dips, sauces and garnishes according to standard recipes. 5.3. Visually evaluate dish and adjust presentation. 5.4. Store dishes in appropriate environmental conditions. 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
SKILLS	DESCRIPTION
Reading skills to:	locate information in standard recipes to determine food preparation requirements interpret manufacturer instructions for equipment locate and read date codes and rotation labels on food products.
Writing skills to:	record notes on recipe requirements.
Numeracy skills to:	calculate the number of portions determine cooking times and temperatures measure quantities of ingredients using simple measuring instruments.
Problem-solving skills to:	evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies.
Planning and organising skills to:	efficiently sequence the stages of food preparation and production.
Self-management skills to:	manage own speed, timing and productivity.

Unit Mapping Information

Supersedes and is equivalent to SITHASC002 Prepare Asian appetisers and snacks.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694