Unit of competency Outline

Date retreived
22/07/2026 6:07 PM AWST

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Produce curry pastes and powders

Produce curry pastes and powders

Unit of competency
National Code
SITHASC207
State Code
WF597
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
10/06/2013
Field of Education
110109 - Cookery
Original Release Date
10/06/2013
Nominal Hours
25
Description
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.
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 ingredients for curry pastes and powders 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 Measure and weigh ingredients according to recipe.
  • 3.3 Minimise waste and store reusable by-products.
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 using 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.
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.
Ingredients may include:
aromatic leaves:
bayleaf
lemongrass
edible flowers
meat
peels:
lemon
lime
orange
seafood
seeds
spices:
ajwain
asfoetida
cinnamon
cardamom
cloves
coriander
cumin
fennel and fennel seeds
fenugreek
mace
mustard seeds
peppers
nutmeg
turmeric
vegetables.
Curry pastes and powders and the finished menu items produced may include:
Indian:
chat
chaana ka
curry powder and spice combination
Kashmiri
masala, including garam
sambhar
Indonesian:
bumbu
kare
Malay and Nonya:
gulai
rempah
Thai:
gaeng.
Equipment may include:
mortar and pestle
stone grinders.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
Other dishes may include:
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, including pork, beef, lamb, chicken and duck
seafood
vegetarian items, such as tofu and lentils
nuts, such as cashews and peanuts.
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:
produce a range of curry pastes and powders for one or more cuisines
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for curry pastes and powders
ingredients
cultural considerations
features, functions and safe use of food preparation equipment
food safety practices for handling and storing curry pastes and powders.
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 curry pastes and powders
evaluation of the taste of curry pastes and powders prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of curry pastes and powders for different occasions
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 curry pastes and powders, 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
S6322 SITHASC009A Prepare curry paste and powder for Asian cuisines Unit of competency
Replaced By
State Code National Code Title Type
AWS24 SITHASC007 Prepare curry pastes and powders Unit of competency