SITHASC020 — Prepare dishes using basic methods of Asian cookery

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What an assessment for SITHASC020 must cover

31 assessable components: 5 elements (19 performance criteria), 3 performance evidence and 5 knowledge evidence requirements, plus 4 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Select ingredients.

1.1Confirm food production requirements from standard recipes.
1.2Calculate ingredient amounts according to requirements.
1.3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
1.4Check perishable supplies for spoilage or contamination prior to preparation.

2 Select, prepare and use equipment.

2.1Select type and size of equipment suitable to requirements.
2.2Safely assemble and ensure cleanliness of equipment before use.
2.3Use equipment safely and hygienically according to manufacturer instructions.

3 Portion and prepare ingredients.

3.1Sort and assemble ingredients according to food production sequencing.
3.2Weigh and measure ingredients according to recipe requirements.
3.3Prepare, cut and portion ingredients according to recipe and cooking style.
3.4Minimise waste to maximise profitability of food items prepared.

4 Cook dishes.

4.1Select and use cookery processes for Asian dishes following standard recipes.
4.2Complete cooking process in a logical, planned and safe manner.
4.3Identify problems with the cooking process and take corrective action.
4.4Work cooperatively with colleagues to ensure timely preparation of dishes.

5 Present and store dishes.

5.1Present dishes on appropriate service-ware.
5.2Add garnishes and accompaniments according to standard recipes.
5.3Store dishes in appropriate environmental conditions.
5.4Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Performance evidence

follow standard recipes to prepare dishes that use of each of the following ingredients at least once: dairy products, dry goods, eggs, fruit, general food items, meat that is culturally appropriate, poultry, rice and farinaceous items, seafood, vegetables
use all of the following cookery processes at least once and complete mise en place activities when preparing above dishes: baking, barbecuing, boiling, braising, deep-frying, grilling, oil and water blanching, roasting, shallow frying, steaming, stewing, stir-frying
prepare, plate and present the above dishes: within commercial time constraints, reflecting required quantities to be produced, following procedures for portion control and food safety practices when handling and storing different food types, responding to at least one special customer request

Knowledge evidence

major food types and their characteristics: dairy products, dry goods, eggs, fruit, general food items (batters, coatings, condiments and flavourings, garnishes, oils, sauces), meat that is culturally appropriate, poultry, rice and farinaceous items, seafood, vegetables
how the major food types are used in different Asian dishes and the effects of different cookery processes on them
essential culinary terms in, and key principles and practices of, the cookery processes described in the performance evidence
contents of date codes and rotation labels for stock
safe operational practices using essential functions and features of equipment used in the above cookery processes

Foundation skills

Reading skills: 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: record notes on recipe requirements.
Numeracy skills: calculate the number of portions; determine cooking times and temperatures; measure quantities of ingredients using simple measuring instruments.
Teamwork skills: discuss process improvements and food production requirements.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHASC020

What does an assessment tool for SITHASC020 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHASC020 needs to address all 31 unit components: 5 elements with 19 performance criteria, 3 performance evidence requirements, 5 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHASC020?

Auditori pulls the current release of SITHASC020 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHASC020 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHASC020 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHASC020, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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