Unit of competency Outline

Date retreived
22/07/2026 4:24 PM AWST

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Produce Asian appetisers and snacks

Produce Asian appetisers and snacks

Unit of competency
National Code
SITHASC202
State Code
WF592
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook Asian appetisers and snacks following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
Notes
Elements and Performance Criteria
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 appetisers and snacks ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1 Select equipment of correct type and size.
  • 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 food production sequencing.
  • 3.2 Weigh and measure ingredients and create portions according to recipe.
  • 3.3 Minimise waste and store reusable by-products.
4. Prepare appetisers and snacks.
  • 4.1 Select and use relevant cookery methods.
  • 4.2 Prepare stocks according to recipe specifications.
  • 4.3 Prepare condiments according to recipe guidelines.
  • 4.4 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store appetisers and snacks.
  • 5.1 Present dishes on appropriate serviceware.
  • 5.2 Add dips, sauces and garnishes according to standard recipes and regional variations.
  • 5.3 Visually evaluate dish and adjust presentation.
  • 5.4 Store dishes in appropriate environmental conditions.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
dietary requirements
portion control
quantities
special customer requests.
Appetisers and snacks may include:
Chinese:
carrot and radish rolls
century eggs
cucumbers with dried prawns
fresh spring rolls
seafood in beancurd skins
sesame squid
stuffed pastries
Indian:
bhajis
kabab
koftas
pappadums
pakoras
samosas
Indonesian:
crackers
fried bananas
fried bean curd
satay
stuffed savoury pancakes
Japanese:
pork and vegetable kebabs
skewered chicken balls
smoked salmon
Malay and Nonya:
curry puffs
fried marinated chicken wings
pickled mackerel
shrimp rolls
spring rolls
Thai:
fish cakes
fried cashews and chillies
prawn balls
spring rolls
stuffed sago balls
Vietnamese:
grilled beef rice paper rolls
meat and prawn rice paper rolls
pork and prawn salad
shrimp toast
spring rolls.
Ingredients may include:
condiments
eggs
farinaceous products
herbs and spices
poultry
meats
seafood
rice
vegetables
specific ingredients for particular Asian dishes and cuisines.
Equipment may include:
cutting, chopping and slicing implements
grills and griddles
mortar and pestle
pans
steamers
stone grinders
woks.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
follow standard recipes to prepare multiple Asian appetisers and snacks using a range of cookery methods
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators forAsian appetisers and snacks
cookery methods
features, functions and safe use of food preparation equipment
food safety practices for handling and storing Asian appetisers and snacks.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the
Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method 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 the individual preparing for and producing Asian appetisers and snacks
evaluation of the taste and visual appeal of Asian appetisers and snacks prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of Asian appetisers and snacks
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for appetisers and snacks, equipment,
cookery methods and appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHASC204 Produce Asian sauces, dips and accompaniments
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6315 SITHASC002A Produce appetisers and snacks for Asian cuisines Unit of competency
Replaced By
State Code National Code Title Type
AWS29 SITHASC002 Prepare Asian appetisers and snacks Unit of competency