SITHASC024 Unit Mapping V10.0_012023

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The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Unit Mapping What is the purpose of this document? The Unit Mapping is a document that contains information related to the unit of competency. The document is developed to enable the training organisation staff to understand the requirements of this unit of competency. Links to other unit documents  The Assessor Pack is a benchmarking document that defines the skills and knowledge required for the students to demonstrate competency in a unit of competency. This document outlines the evidence criteria used to judge the quality of performance (i.e. the assessment decision-making rules). The Assessor Pack is used by Trainers/Assessors.  The Student Pack is a document which students complete to demonstrate their competence. This document includes the context and conditions of assessment, tasks to be administered to the student, and an outline of the evidence to be gathered from the student.  The Unit Requirements is a document that contains information related to the unit of competency for the training organisation staff and students. 1. Qualification and unit of competency Qualification/Course/Program Details Code: Name: Unit of competency Code: SITHASC024 Name: Prepare Asian salads Releases: 1.0 Release date: 10/Jun/2022 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 1 of 9

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Description This unit describes the performance outcomes, skills and knowledge required to prepare salads, including sauces, dressings and accompaniments 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. 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. 2. Assessment Plan The student must be assessed as satisfactory in each of the following assessment methods in order to demonstrate competence in a variety of ways. Evidence number Assessment method/ Type of evidence Assessment task 1 Knowledge Test Assessment task 2 Skills Test 3. Workplace requirements Please refer to the assessment instructions for further information on the workplace requirements. 4. AQF Details AQF Level 3 AQF Level 3 Descriptor Summary Graduates at this level will have theoretical and practical knowledge and skills for specialised and/or skilled work and/or further learning Knowledge Graduates at this level will have broad factual, technical and some theoretical knowledge of a specific area or a broad field of work and learning Skills Graduates at this level will have a broad range of cognitive, technical and communication skills to select and BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 2 of 9

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au apply a range of methods, tools, materials and information to:  Complete routine and non-routine activities  Provide and transmit solutions to a variety of predictable and sometimes unpredictable problems Application of knowledge and skills Graduates at this level will apply knowledge and skills to demonstrate autonomy, judgement and limited responsibility in known or changing contexts and within established parameters. 5. Elements and performance criteria Element Performance Criteria Assessment task 1 Assessment task 2 1. Select ingredients. 1.1. Confirm food production requirements from standard recipes. Activity 1, 2 1.2. Calculate ingredient amounts according to requirements. Activity 1, 2 1.3. Identify and select salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Activity 1, 2 1.4. Check perishable supplies for spoilage or contamination prior to preparation. Activity 1, 2 2. Select, prepare and use equipment. 2.1. Select type and size of equipment suitable to requirements. Activity 1, 2 2.2. Safely assemble and ensure cleanliness of equipment before use. Activity 1, 2 2.3. Use equipment safely and hygienically according to manufacturer instructions. Activity 1, 2 3. Portion and prepare ingredients. 3.1. Sort and assemble ingredients according to food production sequencing. Activity 1, 2 3.2. Measure, weigh and portion ingredients according to recipe requirements. Activity 1, 2 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 3 of 9

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The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au 3.3. Prepare, cut and portion ingredients according to recipe and cooking style. Activity 1, 2 3.4. Minimise waste to maximise profitability of food items prepared. Activity 1, 2 4. Prepare salads, sauces and dressings. 4.1. Prepare and combine salad ingredients according to recipe. Activity 1, 2 4.2. Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required. Activity 1, 2 4.3. Prepare accompaniments for salads as required. Activity 1, 2 4.4. Follow standard recipes and make food quality adjustments within scope of responsibility. Activity 1, 2 5. Present and store salads. 5.1. Present salads on appropriate service-ware. Activity 1, 2 5.2. Add accompaniments, garnishes and sauces as required. Activity 1, 2 5.3. Visually evaluate dish and adjust presentation. Activity 1, 2 5.4. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. Activity 1, 2 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. Activity 1, 2 6. Foundation skills (FS) (if applicable) Skills Description Assessment task 1 Assessment task 2 Reading F.S.1.1 locate information in standard recipes to determine food preparation requirements F.S.1.2 interpret manufacturer instructions for equipment F.S.1.3 locate and read date codes and rotation labels on food products. Activity 1, 2 Writing F.S.2 record notes on recipe requirements. Activity 1, 2 Numeracy F.S.3.1 calculate the number of portions F.S.3.2 determine cooking times and temperatures Activity 1, 2 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 4 of 9

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au F.S.3.3 measure quantities of ingredients using simple measuring instruments. Problem-solving skills F.S.4.1 evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product F.S.4.2 adjust taste, texture and appearance of food products according to identified deficiencies. Activity 1, 2 Initiative and enterprise F.S.5 purchase from the most cost-effective supplier. Activity 1, 2 Planning and organising F.S.6 efficiently sequence the stages of food preparation and production. Activity 1, 2 Technology F.S.7 manage own speed, timing and productivity. Activity 1, 2 7. Performance evidence (PE) Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: Assessment task 1 Assessment task 2 P.E.1 follow standard recipes to prepare at least six different salads from at least three of the following Asian cuisines (across the preparation of the six salads):  Indian  Indonesian  Japanese  Korean  Malay and Nonya  Thai  Vietnamese Activity 1, 2 P.E.2 prepare, plate and present above six salads:  within commercial time constraints  reflecting required quantities to be produced  following procedures for portion control and food safety practices when handling and storing salads Activity 1, 2 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 5 of 9

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  responding to at least one special customer request. 8. Knowledge evidence (KE) Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: Assessment task 1 Assessment task 2 K.E.1 culinary terms and trade names for ingredients commonly used in the production of salads:  herbs and spices  fruit  vegetables Q1 (1.1 to 1.4) K.E.2 required changes to salads to reflect cultural and regional considerations and variations Q2 (2.1 to 2.4) K.E.3 contents of date codes and rotation labels for stock Q3 (3.1 to 3.4) K.E.4 characteristics of salad ingredients and finished dishes:  appearance and presentation  combinations of spices  quality indicators  service style  strength of flavours  taste  texture Q4 (4.1 to 4.11) K.E.5 characteristics of accompaniments commonly used in Asian salads:  chutney  nuts  pickles  rice  sauces  vegetables Q5 (5.1 to 5.10) K.E.6 preparation methods for Asian salads: Q6 (6.1 to 6.6) BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 6 of 9

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The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  cutting  marinating  cooking of ingredients K.E.7 appropriate environmental conditions for storing salads to:  ensure food safety  optimise shelf life Q7 (7.1 to 7.6) K.E.8 safe operational practices using essential functions and features of equipment used to produce Asian salads. Q8 (8.1 to 8.4) 9. Assessment condition (AC) Skills must be demonstrated in an operational commercial kitchen. This can be: Assessment task 1 Assessment task 2 A.C.1 an industry workplace; or Activity 1, 2 A.C.2 a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Activity 1, 2 Assessment must ensure access to: A.C.3 fixtures and large equipment:  commercial:  blenders and food mills  food processors  commercial grade work benches (1.5m/person)  commercial refrigeration facilities:  freezer  fridge  designated storage area for dry goods and perishables  sink  gas electric or induction stove tops (two burners per person)  grillers, burners, ovens or salamanders as appropriate for the type of cuisine  storage facilities Activity 1, 2 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 7 of 9

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au A.C.4 small equipment:  containers for hot and cold food  cutting boards  graters and peelers  knives  mortar and pestle  measures:  measuring jugs  measuring spoons  portion controlled scoops  pans and pots:  stainless steel, cast iron and non-stick fry pans  stock pots  woks  scales  service-ware:  platters, dishes, and bowls  cutlery and serving utensils  chopsticks  sets of stainless steel bowls  small utensils:  scoops, scrapers  skimmers and spiders  strainers  tongs  whisks  spoons and ladles Activity 1, 2 A.C.5 food safe gloves Activity 1, 2 A.C.6 diverse and comprehensive range of perishable food supplies for Asian cookery Activity 1, 2 A.C.7 cleaning materials and equipment: Activity 1, 2 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 8 of 9

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  cleaning cloths  commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas  dustpans and brooms  garbage bins and bags  hand towel dispenser and hand towels  mops and buckets  separate hand basin and soap for hand washing  sponges, brushes and scourers  tea towels organisational specifications:  equipment manufacturer instructions  current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock  mise en place lists and standard recipes  food safety plan  guidelines relating to food disposal, storage and presentation requirements  safety data sheets (SDS) for cleaning agents and chemicals Activity 1, 2 A.C.8 safe working environment. Activity 1, 2 Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: A.C.9 have worked in industry for three years where they have applied the skills and knowledge of this unit of competency. Activity 1, 2 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Unit Mapping Version: January 2023 Page 9 of 9

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