Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare curry pastes and powders for national and regional Asian cuisines. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to all enterprises where Asian cuisines are prepared and served. It applies to Indonesian, Indian, Malay, Nonya and Thai cuisines. It may be applied to a particular cuisine or across a variety, allowing for different needs and contexts. The precise application of the unit may vary within particular cuisines and is dependent on specific preparation techniques, ingredients and presentation requirements within enterprises. The unit applies to cooks who usually work as part of a team and under supervision. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHCCC001B Organise and prepare food SITXOHS002A Follow workplace hygiene procedures. |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Prepare and produce curry pastes and powders. |
1.1 |
Identify commodities for curry pastes and powders , including fresh and dried herbs , spices and aromatics used in Asian cookery. |
1.2 |
Select, measure and weigh fresh, dried and preserved herbs and spices in correct quantities to make curry powders and pastes according to recipe specifications. |
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1.3 |
Prepare, roast and grind herbs and spices for curry pastes or powders, using appropriate equipment and according to recipe requirements and enterprise practice. |
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1.4 |
Use appropriate secondary ingredients according to menu items and recipe specifications. |
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1.5 |
Prepare pastes requiring cooking, using correct methods, timing and temperature. |
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1.6 |
Apply prepared pastes in correct quantities to a variety of meat, seafood and vegetable curries, according to standard recipes. |
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1.7 |
Use correct cooking procedures in preparing main ingredients, according to enterprise practice. |
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2 |
Use curry pastes and powders. |
2.1 |
Apply prepared pastes in correct quantities to a variety of meat, poultry, seafood and vegetable curries according to required timeframes and standard recipes. |
2.2 |
Use correct cooking procedures in preparing main ingredients, including chicken, beef, lamb, pork, seafood and vegetables, according to standard recipes and enterprise practice. |
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2.3 |
Measure and use curry powders according to established methods, menu requirements, cooking times, temperature, cuisine requirements, customer preferences and enterprise practice. |
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3 |
Follow safe work practices. |
3.1 |
Carry out duties, including use of equipment, according to food hygiene and OHS requirements. |
3.2 |
Maintain a clean and tidy workplace, according to health requirements. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. |
Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. |
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Commodities may be fresh, dried and preserved and may include: |
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Curry pastes and powders and the finished menu items produced may include: |
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Herbs , spices and aromatics may include: |
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Appropriate equipment is traditional or contemporary and may include: |
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Appropriate secondary ingredients to which curry pastes and powders are added for the creation of menu items may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Asian Cookery |