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Assessment Kit
Assessment Kit-SIT40821 Certificate IV in Asian Cookery
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Assessment Kit
SIT40821 Certificate IV in Asian Cookery
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Resources for RTOs, universities, TAFEs and education and training businesses. Looking to enrol or apply for RPL? Find a training provider.
What is in this resource format?
The product description below identifies the components supplied for this resource.
- Student assessment pack
- Trainer assessment pack / marking guide
- Unit mapping
- Assessment record tools
Quality and ongoing support
- Pre-validation certificate
- Issued by CAQA Resources as the resource developer to confirm that the product is quality assured.
- Lifetime student licence
- Once a product is purchased, CAQA provides free updates until the resource is superseded and deemed equivalent. This lifetime update entitlement applies to all resource formats, including SCORM files, and is not limited to three months from purchase. Read the licence and update terms →
- Human expertise
- Written by subject matter experts and quality assured by CAQA and ISO auditors.
About this resource
Our assessment resources contain everything you need to begin assessing your learners.
Our assessment resources include:
- Assessment Pack (Student)
- Trainer Assessment Pack (Marking Guide)
- Mapping for each unit of competency
- Assessment Record Tools
Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
- Industry consultation
- Robust validations
- Assessment of best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!
| Core units | ||
|---|---|---|
| BSBTWK501 | Lead diversity and inclusion | |
| SITHASC020 | Prepare dishes using basic methods of Asian cookery | |
| SITHASC021 | Prepare Asian appetisers and snacks | |
| SITHASC022 | Prepare Asian stocks and soups | |
| SITHASC023 | Prepare Asian sauces, dips and accompaniments | |
| SITHASC024 | Prepare Asian salads | |
| SITHASC025 | Prepare Asian rice and noodles | |
| SITHASC027 | Prepare Asian cooked dishes | |
| SITHCCC023 | Use food preparation equipment | |
| SITHCCC042 | Prepare food to meet special dietary requirements | |
| SITHCCO043 | Work effectively as a cook | |
| SITHKOP010 | Plan and cost recipes | |
| SITHKOP013 | Plan cooking operations | |
| SITXCOM010 | Manage conflict | |
| SITXFIN009 | Manage finances within a budget | |
| SITXFSA005 | Use hygienic practices for food safety | |
| SITXFSA006 | Participate in safe food handling practices | |
| SITXHRM007 | Coach others in job skills | |
| SITXHRM008 | Roster staff | |
| SITXHRM009 | Lead and manage people | |
| SITXINV006 | Receive, store and maintain stock | |
| SITXMGT004 | Monitor work operations | |
| SITXWHS007 | Implement and monitor work health and safety practices | |
| Elective units | ||
| SITHASC026 | Prepare curry pastes and powders | |
| SITHASC031 | Prepare sushi | |
| SITHASC034 | Prepare Chinese roast meat and poultry dishes | |
| SITHASC035 | Prepare tandoori dishes | |
| SITHCCC026 | Package prepared foodstuffs | |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | |
| SITXWHS006 | Identify hazards, assess and control safety risks | |
