SITHASC024 Session Plan_012023

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SITHASC024

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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 SITHASC024 - Prepare Asian salads This document is to help the trainer plan their sessions for delivering the learning content and identify any adjustments that need to be made. Number of learners allocated to a trainer 25 (Maximum) Trainer name Relevant units previously completed by learner group (Complete as appropriate) Points from previous learning that may need reinforcement e.g. misconceptions: (Complete as appropriate) Addressing the needs of individuals  Pre-assessment checklist  Terminology explained  Being aware of individual needs i.e. learning requirements  Additional handouts (this is not a necessary requirement) Unit elements 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Prepare salads, sauces and dressings. 5. Present and store salads. Methods of assessment  Knowledge Test  Project Unit description/application 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 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 1 of 20

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 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. Prior to commencing sessions  Explain relevant terminology  Make reasonable adjustments for content delivery and assessments  Prepare relevant handouts Technology/Software required for learners and trainers  Computer  Internet  MS Office  Skype  Appropriate PDF Software i.e. Adobe PDF Resources for learners (Provided by RTO)  Assessment pack (student)  PowerPoint presentation  Learner guide  Class activities book  Self-study guide  Staff available to students to address their learning needs  Administrative support required  Case studies (real workplace-based scenarios)  Role-playing activities for interaction with others as a part of assessments.  Templates and additional resources to complete the assessment tasks. Resources for trainers/assessors (Provided by RTO) All staff involved in the delivery and assessment of this skill set, have direct access to the current version of the relevant training package including: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 2 of 20

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  Units of competency  Assessment pack (student)  Assessor pack  Session handouts/ session plans  PowerPoint presentations  Qualification structure  AQF level summaries and learning outcomes criteria  Assessment guidelines pack  Adequate computer and internet access  Login and instructions for all media to be used  Additional resources for each unit as applicable (e.g. policies, sample documents, links to legislation, websites, texts, reference materials)  Print and electronic copies of the assessment tools  Sufficient resources to meet the requirements of students with special needs  Access to the software required to implement the program. Resources for third-party N/A Health and safety considerations N/A General considerations Ensure all learners have required resources and learner workbooks/guides. If sharing training with other students/learner, ensure that they have their own copy of each resource and are aware of individual assessment requirements. Assessment submission requirements Trainer/Assessor must confirm assessment submission details for each unit assessment task. Performance evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  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 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 3 of 20

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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  Indonesian  Japanese  Korean  Malay and Nonya  Thai  Vietnamese  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  responding to at least one special customer request. Knowledge evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  culinary terms and trade names for ingredients commonly used in the production of salads:  herbs and spices  fruit  vegetables  required changes to salads to reflect cultural and regional considerations and variations  contents of date codes and rotation labels for stock  characteristics of salad ingredients and finished dishes:  appearance and presentation  combinations of spices  quality indicators  service style  strength of flavours  taste  texture  characteristics of accompaniments commonly used in Asian salads:  chutney BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 4 of 20

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  nuts  pickles  rice  sauces  vegetables  preparation methods for Asian salads:  cutting  marinating  cooking of ingredients  appropriate environmental conditions for storing salads to:  ensure food safety  optimise shelf life  safe operational practices using essential functions and features of equipment used to produce Asian salads. Assessment conditions Skills must be demonstrated in an operational commercial kitchen. This can be:  an industry workplace; or  a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Assessment must ensure access to:  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) BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 5 of 20

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  grillers, burners, ovens or salamanders as appropriate for the type of cuisine  storage facilities  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 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 6 of 20

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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  spoons and ladles  food safe gloves  diverse and comprehensive range of perishable food supplies for Asian cookery  cleaning materials and equipment:  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  safe working environment. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:  have worked in industry for three years where they have applied the skills and knowledge of this unit of competency. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 7 of 20

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 Sessions Session 1 Location Classroom Commencement date TBA The time required for session 4 Hours Learner activities and tasks  Listening to instructor  Completing workbook activities  Having class/group/pair discussions  Writing notes  Asking questions Small breaks Maximum = 20 minutes’ break for 1 session Introduction For the first 5-10 minutes, address the following:  Welcome participants to the session  Self-introductions students and teacher  Introduction to unit  Discuss each activity as they arise and ensure learners fully understand what they are expected to do.  Use your discretion as to whether they should be completed in groups/pairs/individually, although some activities may state what is best Content of session Topics to cover during the session: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 8 of 20

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  Confirm food production requirements from standard recipes.  Calculate ingredient amounts according to requirements.  Identify and select salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.  Check perishable supplies for spoilage or contamination prior to preparation. Discussions related to assessment: Power-point Slides: 1-13 Learner Handbook and Self-Study Questions Read and complete: Chapter 1 Class Activities Book Complete the following activities during the session: Q1-5 Activity 1 Self-Study Guide (for independent study after the delivery session) Refer to: Self-Study guide (1.1 to 1.4) Special equipment/materi als required As required according to the cohort of students Special considerations/reasonable adjustments As required according to the cohort of students Session outcome BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 9 of 20

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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 Sessions Session 2 Location Classroom Commencement date TBA The time required for session 4 Hours Learner activities and tasks  Listening to instructor  Completing workbook activities  Having class/group/pair discussions  Writing notes  Asking questions Small breaks Maximum = 20 minutes’ break for 1 session Introduction For the first 5-10 minutes, address the following:  Welcome participants to the session  Self-introductions students and teacher  Introduction to unit  Discuss each activity as they arise and ensure learners fully understand what they are expected to do.  Use your discretion as to whether they should be completed in groups/pairs/individually, although some activities may state what is best Content of session Topics to cover during the session: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 10 of 20

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  Select type and size of equipment suitable to requirements.  Safely assemble and ensure cleanliness of equipment before use.  Use equipment safely and hygienically according to manufacturer instructions. Discussions related to assessment: Power-point Slides: 14-23 Learner Handbook and Self-Study Questions Read and complete: Chapter 2 Class Activities Book Complete the following activities during the session: Q6-9 Activity 2 Self-Study Guide (for independent study after the delivery session) Refer to: Self-Study guide (2.1 to 2.3) Special equipment/materi als required As required according to the cohort of students Special considerations/reasonable adjustments As required according to the cohort of students Session outcome BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 11 of 20

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 Sessions Session 3 Location Classroom Commencement date TBA The time required for session 4 Hours Learner activities and tasks  Listening to instructor  Completing workbook activities  Having class/group/pair discussions  Writing notes  Asking questions Small breaks Maximum = 20 minutes’ break for 1 session Introduction For the first 5-10 minutes, address the following:  Welcome participants to the session  Self-introductions students and teacher  Introduction to unit  Discuss each activity as they arise and ensure learners fully understand what they are expected to do.  Use your discretion as to whether they should be completed in groups/pairs/individually, although some activities may state what is best Content of session Topics to cover during the session: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 12 of 20

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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  Sort and assemble ingredients according to food production sequencing.  Measure, weigh and portion ingredients according to recipe requirements.  Prepare, cut and portion ingredients according to recipe and cooking style.  Minimise waste to maximise profitability of food items prepared. Discussions related to assessment: Power-point Slides: 24-35 Learner Handbook and Self-Study Questions Read and complete: Chapter 3 Class Activities Book Complete the following activities during the session: Q10-13 Activity 3 Self-Study Guide (for independent study after the delivery session) Refer to: Self-Study guide (3.1 to 3.4) Special equipment/materi als required As required according to the cohort of students Special considerations/reasonable adjustments As required according to the cohort of students Session outcome Sessions BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 13 of 20

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 Session 4 Location Classroom Commencement date TBA The time required for session 4 Hours Learner activities and tasks  Listening to instructor  Completing workbook activities  Having class/group/pair discussions  Writing notes  Asking questions Small breaks Maximum = 20 minutes’ break for 1 session Introduction For the first 5-10 minutes, address the following:  Welcome participants to the session  Self-introductions students and teacher  Introduction to unit  Discuss each activity as they arise and ensure learners fully understand what they are expected to do.  Use your discretion as to whether they should be completed in groups/pairs/individually, although some activities may state what is best Content of session Topics to cover during the session: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 14 of 20

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  Prepare and combine salad ingredients according to recipe.  Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required.  Prepare accompaniments for salads as required.  Follow standard recipes and make food quality adjustments within scope of responsibility. Discussions related to assessment: Power-point Slides: 36-46 Learner Handbook and Self-Study Questions Read and complete: Chapter 4 Class Activities Book Complete the following activities during the session: Q14-17 Self-Study Guide (for independent study after the delivery session) Refer to: Self-Study guide (4.1 to 4.4) Special equipment/materi als required As required according to the cohort of students Special considerations/reasonable adjustments As required according to the cohort of students Session outcome BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 15 of 20

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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 Sessions Session 5 Location Classroom Commencement date TBA The time required for session 4 Hours Learner activities and tasks  Listening to instructor  Completing workbook activities  Having class/group/pair discussions  Writing notes  Asking questions Small breaks Maximum = 20 minutes’ break for 1 session Introduction For the first 5-10 minutes, address the following:  Welcome participants to the session  Self-introductions students and teacher  Introduction to unit  Discuss each activity as they arise and ensure learners fully understand what they are expected to do.  Use your discretion as to whether they should be completed in groups/pairs/individually, although some activities may state what is best Content of session Topics to cover during the session: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 16 of 20

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  Present salads on appropriate service-ware.  Add accompaniments, garnishes and sauces as required.  Visually evaluate dish and adjust presentation.  Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.  Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. Discussions related to assessment: Power-point Slides: 47-59 Learner Handbook and Self-Study Questions Read and complete: Chapter 5 Class Activities Book Complete the following activities during the session: Q18-23 Self-Study Guide (for independent study after the delivery session) Refer to: Self-Study guide (5.1 to 5.5) Special equipment/materi als required As required according to the cohort of students Special considerations/reasonable adjustments As required according to the cohort of students Session outcome BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 17 of 20

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 Session Evaluation (For trainer/assessor’s use to evaluate their sessions and check if learning outcomes have been met) Have the Learning Outcomes been met? Learning Outcomes To what extent were the Learning Outcomes met by all/most/some learners – and how do you know? Evidence? BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 18 of 20

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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 Identifying Good Practice (What did you do well? What could you change for future sessions?) Reflection on Learning Outcomes (Was everything understood? Will anything need re-explaining?) Learning points that need reinforcement in future session(s) BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 19 of 20

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 BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHASC024 Session Plan Version: January 2023 Page 20 of 20