Unit of competency details

SITHASC024 - Prepare Asian salads (Release 1)


Usage recommendation:
Supersedes and is equivalent to SITHASC005 - Prepare Asian saladsEquivalent. Removal of range of conditions. Minor changes to PE, KE and AC. 09/Jun/2022

Release Status:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


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 10/Jun/2022 
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Unit of competency

Modification History

Not applicable.


This unit describes the performance outcomes, skills and knowledge required to prepare salads, including sauces, dressings and accompaniments 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. The unit may be applied to one or more Asian cuisines.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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

Pre-requisite Unit

Unit Code 

Unit Title 


Use hygienic practices for food safety

Competency Field

Asian Cookery

Unit Sector


Elements and 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 standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select salad ingredients 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 salads, sauces and dressings.

4.1. Prepare and combine salad ingredients according to recipe.

4.2. Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required.

4.3. Prepare accompaniments for salads as required.

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

5. Present and store salads.

5.1. Present salads on appropriate service-ware.

5.2. Add accompaniments, garnishes and sauces as required.

5.3. Visually evaluate dish and adjust presentation.

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

5.5. 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.



Reading skills to:

  • 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 to:

  • record notes on recipe requirements.

Numeracy skills to:

  • calculate the number of portions
  • determine cooking times and temperatures
  • measure 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.

Planning and organising skills to:

  • efficiently sequence the stages of food preparation and production.

Self-management skills to:

  • manage own speed, timing and productivity.

Unit Mapping Information

Supersedes and is equivalent to SITHASC005 Prepare Asian salads.


Companion Volume implementation guides are found in VETNet - https://vetnet.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 six different salads from at least three of the following Asian cuisines (across the preparation of the six salads):
  • Indian
  • Indonesian
  • Japanese
  • Korean
  • Malay and Nonya
  • Thai
  • Vietnamese
  • prepare, plate and present above six salads:
  • within commercial time constraints
  • reflecting required quantities to be produced
  • following procedures for portion control and food safety practices when handling and storing salads
  • responding to at least one special customer request.

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 salads:
  • herbs and spices
  • fruit
  • vegetables
  • required changes to salads to reflect cultural and regional considerations and variations
  • contents of date codes and rotation labels for stock
  • characteristics of salad ingredients and finished dishes:
  • appearance and presentation
  • combinations of spices
  • quality indicators
  • service style
  • strength of flavours
  • taste
  • texture
  • characteristics of accompaniments commonly used in Asian salads:
  • chutney
  • nuts
  • pickles
  • rice
  • sauces
  • vegetables
  • preparation methods for Asian salads:
  • cutting
  • marinating
  • cooking of ingredients
  • appropriate environmental conditions for storing salads to:
  • ensure food safety
  • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce Asian salads.

Assessment Conditions

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

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
  • commercial:
  • blenders and food mills
  • food processors
  • commercial grade work benches (1.5m/person)
  • commercial refrigeration facilities:
  • freezer
  • fridge
  • designated storage area for dry goods and perishables
  • sink
  • gas electric or induction stove tops (two burners per person)
  • grillers, burners, ovens or salamanders as appropriate for the type of cuisine
  • storage facilities
  • small equipment:
  • containers for hot and cold food
  • cutting boards
  • graters and peelers
  • knives
  • mortar and pestle
  • measures:
  • measuring jugs
  • measuring spoons
  • portion controlled scoops
  • pans and pots:
  • stainless steel, cast iron and non-stick fry pans
  • stock pots
  • woks
  • scales
  • service-ware:
  • platters, dishes, and bowls
  • cutlery and serving utensils
  • chopsticks
  • sets of stainless steel bowls
  • small utensils:
  • scoops, scrapers
  • skimmers and spiders
  • strainers
  • tongs
  • whisks
  • spoons and ladles
  • food safe gloves
  • 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 soap 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 and standard recipes
  • food safety plan
  • guidelines relating to food disposal, storage and presentation requirements
  • safety data sheets (SDS) for cleaning agents and chemicals
  • safe working environment.

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

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


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