45 SITHASC002 Prepare Asian appetisers and snacks 25 SITHASC003 Prepare Asian stocks and soups 15 SITHASC004 Prepare Asian sauces, dips and accompaniments 40 SITHASC005 Prepare Asian salads 30 SITHASC006 Prepare Asian rice and noodles 25 SITHASC007 Prepare curry pastes and powders 90 SITHASC008 Prepare Asian cooked dishes 50 SITHASC009 Prepare Asian desserts 50 SITHASC010 Prepare Japanese cooked dishes 20 SITHASC011 Prepare sashimi 25 SITHASC012 Prepare sushi 20 SITHASC013 Produce Japanese desserts 30 SITHASC014 Prepare dim sum 30 SITHASC015 Prepare Chinese roast meat and poultry dishes 20 SITHASC016 Prepare tandoori dishes 35 SITHASC017 Prepare Indian breads 25 SITHASC018 Prepare Indian sweetmeats 20 SITHASC019 Prepare Indian pickles and chutneys 25 SITHCCC001 Use food preparation equipment 25 SITHCCC002 Prepare and present simple dishes 10 SITHCCC003 Prepare and present sandwiches 15 SITHCCC004 Package prepared foodstuffs 45 SITHCCC005 Prepare dishes using basic methods of cookery 25 SITHCCC006 Prepare appetisers and salads 35 SITHCCC007 Prepare stocks, sauces and soups 45 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 70 SITHCCC009 Produce cook-chill and cook-freeze foods 20 SITHCCC010 Re-thermalise chilled and frozen foods 50 SITHCCC011 Use cookery skills effectively
SITHASC002 Prepare Asian appetisers and snacks 45 SITHASC003 Prepare Asian stocks and soups 25 SITHASC004 Prepare Asian sauces, dips and accompaniments 15 SITHASC005 Prepare Asian salads 40 SITHASC006 Prepare Asian rice and noodles 30 SITHASC007 Prepare curry pastes and powders 25 SITHASC008 Prepare Asian cooked dishes 90 SITHASC009 Prepare Asian desserts 50 SITHASC010 Prepare Japanese cooked dishes 50 SITHASC011 Prepare sashimi 20 SITHASC012 Prepare sushi 25 SITHASC013 Produce Japanese desserts 20 SITHASC014 Prepare dim sum 30 SITHASC015 Prepare Chinese roast meat and poultry dishes 30 SITHASC016 Prepare tandoori dishes 20 SITHASC017 Prepare Indian breads 35 SITHASC018 Prepare Indian sweetmeats 25 SITHASC019 Prepare Indian pickles and chutneys 20 SITHCCC001 Use food preparation equipment 25 SITHCCC002 Prepare and present simple dishes 25 SITHCCC003 Prepare and present sandwiches 10 SITHCCC004 Package prepared foodstuffs 15 SITHCCC005 Prepare dishes using basic methods of cookery 45 SITHCCC006 Prepare appetisers and salads 25 SITHCCC007 Prepare stocks, sauces and soups 35 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 45 SITHCCC009 Produce cook-chill and cook-freeze foods 70 SITHCCC010 Re-thermalise chilled and frozen foods 20 SITHCCC011 Use cookery skills effectively 50
vpgsit_current.docx