Unit of competency details

SITHASC007 - Prepare curry pastes and powders (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SITHASC207 - Produce curry pastes and powders• Equivalent •Unit updated to meet the Standards for Training Packages. • Title changed to better reflect cookery tasks. 02/Mar/2016


Training packages that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 09/Aug/2016 
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Unit Of competency

Modification History

Not applicable.

Application

This unit describes the performance outcomes, skills and knowledge required to prepare curry pastes and powders 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. Cuisines may be Indonesian, Indian, Malay, Nonya or Thai.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Competency Field

Asian Cookery

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients for curry pastes and powders from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Measure, weigh and portion ingredients according to recipe requirements.

3.3.Prepare, cut and portion ingredients according to recipe and cooking style.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Prepare and use curry pastes and powders.

4.1.Prepare, roast and grind herbs and spices for curry pastes or powders.

4.2.Select and use cooking methods for pastes according to recipe.

4.3.Follow standard recipes and make food quality adjustments  within scope of responsibility.

4.4.Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.

5. Package and store curry pastes and powders.

5.1.Preserve taste and quality through use of appropriate packaging.

5.2.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions .

5.3.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS  

DESCRIPTION 

Reading skills to:

  • locate information in food preparation lists and 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 to:

  • record notes on recipe requirements.

Numeracy skills to:

  • calculate the number of portions
  • determine cooking times and temperatures
  • measure familiar quantities of ingredients using simple measuring instruments.

Problem-solving skills to:

  • evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product
  • adjust taste, texture and appearance of food products according to identified deficiencies.

Teamwork skills to:

  • listen to instructions and ask questions to ensure timely and efficient mise en place.

Planning and organising skills to:

  • efficiently sequence the stages of food preparation and production.

Self-management skills to:

  • manage own speed, timing and productivity.

Range of Conditions

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments  must involve consideration of factors relating to:

  • taste
  • temperature
  • texture.

Environmental conditions  must ensure appropriate:

  • atmosphere
  • humidity
  • light
  • packaging
  • temperature
  • use of containers
  • ventilation.

Unit Mapping Information

SITHASC207 Produce curry pastes and powders

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

 

Assessment requirements

Modification History

Not applicable.

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 three curry pastes and powders from at least one of the following Asian cuisines:
  • Indian
  • Indonesian
  • Malay and Nonya
  • Thai
  • prepare above curry pastes and powders for use in at least six different curries or other dishes:
  • within commercial time constraints
  • reflecting required quantities to be produced
  • following procedures for portion control and food safety practices when handling and storing curry pastes and powders
  • responding to special customer requests and dietary requirements.

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 curry pastes and powders:
  • aromatics
  • fat compounds
  • herbs and spices
  • required changes to curry pastes and powders to reflect cultural and regional considerations and variations
  • contents of stock date codes and rotation labels
  • characteristics of curry pastes and powders ingredients and finished dishes:
  • appearance and presentation
  • combinations of spices
  • nutritional value
  • plant structure and parts used for herbs and spices
  • quality indicators
  • service style
  • strength of flavours
  • taste
  • texture
  • dishes other than curries that use curry pastes and powders:
  • fish cakes
  • fat compounds:
  • coconut milk
  • ghee
  • oils:
  • coconut
  • mustard
  • peanut
  • sesame
  • sauces:
  • kecap manis
  • kecap asin
  • shrimp:
  • cakes (blachan)
  • paste (peti)
  • vegetables, edible flowers and aromatic leaves
  • meat and poultry
  • seafood
  • vegetarian items
  • nuts
  • preparation methods and considerations for curry pastes and powders:
  • marinating
  • cooking
  • chemical reactions in various processes
  • appropriate environmental conditions for storing curry pastes and powders to:
  • ensure food safety
  • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce curry pastes and powders.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace
  • a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
  • commercial:
  • blenders and food mills
  • food processors
  • planetary mixers
  • commercial grade work benches (1.5m/person)
  • commercial refrigeration facilities:
  • freezer
  • fridge
  • designated storage area for dry goods and perishables
  • double sink
  • gas electric or induction stove tops (two burners per person)
  • small equipment:
  • containers for hot and cold food
  • cutting boards
  • food handler gloves
  • graters and peelers
  • knives
  • measures:
  • metric calibrated measuring jugs
  • measuring spoons
  • portion controlled scoops
  • mortar and pestle
  • pans and pots:
  • stainless steel, cast iron and non-stick fry pans
  • scales sets of stainless steel bowls
  • small utensils:
  • scoops, skimmers and spiders
  • strainers
  • scrapers
  • whisks:
  • fine stainless steel wire
  • coarse stainless steel wire
  • spoons:
  • large plain and slotted metal spoons
  • ladles in a variety of sizes
  • serving spoons
  • wooden spoons
  • stone grinders
  • temperature probes
  • thermometers
  • 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 antiseptic liquid soap dispenser 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, menus, standard recipes and recipes for special dietary requirements
  • ordering and docketing paperwork
  • food safety plan
  • guidelines relating to food disposal, storage and presentation requirements
  • safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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