Unit of competency Outline
Date retreived
23/07/2026 1:45 AM AWST
23/07/2026 1:45 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare and produce tandoori food items
Prepare and produce tandoori food items
Unit of competency
National Code
SITHASC022A
SITHASC022A
State Code
S6335
S6335
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and produce tandoori food items for Indian cuisine.Tandoori refers to foods cooked in a tandoori oven. Dishes prepared must include a selection of meat, poultry and seafood.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select key commodities and ingredients.
- 1.1 Identify and select key types and names of tandoori items.
- 1.2 Select fresh, dried and preserved commodities used in tandoori marinades.
2 Prepare and use tandoori spice mixture.
- 2.1 Follow food hygiene requirements and OHS regulation in all tasks related to preparing, cooking, presenting and serving food items.
- 2.2 Measure, weigh and portion spices according to recipe specifications and enterprise requirements.
- 2.3 Handle tandoori and curry powders according to safety and enterprise requirements.
- 2.4 Apply tandoori spice mixtures or curry pastes to food items and marinate under required conditions.
3 Produce and present tandoori products.
- 3.1 Select and use cooking equipment and utensils according to enterprise requirements.
- 3.2 Follow standard recipes for tandoori items according to enterprise practices and specifications.
- 3.3 Prepare and cook tandoori items to customer expectations, following recipe specifications.
- 3.4 Apply correct steps to all cooking methods according to recipe specifications.
- 3.5 Select presentation crockery according to suitability of size, colour and shape, according to enterprise requirements.
- 3.6 Serve suitable accompaniments consistent with recipe specifications and acceptable traditional and regional style.
RANGE STATEMENT
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.
Commodities and ingredients may be fresh, dried or preserved and may include:
meat
poultry
seafood
tandoori powder
curry powder, such as masala.
Required conditions for marinating prepared tandoori items may include:
covered containers
chilling.
Suitable accompaniments may include:
rice
vegetables
pickles
chutney
sauces.
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.
Commodities and ingredients may be fresh, dried or preserved and may include:
meat
poultry
seafood
tandoori powder
curry powder, such as masala.
Required conditions for marinating prepared tandoori items may include:
covered containers
chilling.
Suitable accompaniments may include:
rice
vegetables
pickles
chutney
sauces.
EVIDENCE GUIDE
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare food items for tandoori cookery, including marinades, within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing tandoori food items.
Context of and specific resources for assessment
Assessment must ensure:
a range of tandoori food items is prepared, cooked and served using authentic and appropriate ingredients
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of tandoori dishes for real customers within typical workplace time constraints.
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:
direct observation of practical demonstration of preparing and presenting tandoori food items
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of tandoori cookery, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
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.
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.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare food items for tandoori cookery, including marinades, within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing tandoori food items.
Context of and specific resources for assessment
Assessment must ensure:
a range of tandoori food items is prepared, cooked and served using authentic and appropriate ingredients
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of tandoori dishes for real customers within typical workplace time constraints.
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:
direct observation of practical demonstration of preparing and presenting tandoori food items
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of tandoori cookery, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2027 | THHINDN07B | Prepare and produce tandoori food items | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF606 | SITHASC309 | Produce tandoori dishes | Unit of competency |
