Unit of competency Outline
Date retreived
22/07/2026 11:56 PM AWST
22/07/2026 11:56 PM 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 sauces, dips and accompaniments for Asian cuisines
Prepare sauces, dips and accompaniments for Asian cuisines
Unit of competency
National Code
SITHASC004A
SITHASC004A
State Code
S6317
S6317
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
15
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and present sauces, dips and accompaniments for Asian cuisines. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Produce sauces, dips and accompaniments for Asian cuisines.
- 1.1 Follow standard recipes according to regional and enterprise practices of particular cuisines.
- 1.2 Identify, measure or weigh, and use a variety of fresh and dried commodities to prepare sauces, dips and accompaniments.
- 1.3 Prepare a range of cooked and uncooked sauces, dips and accompaniments to complement menu items, according to appropriate regional and enterprise practices.
- 1.4 Prepare a selection of fresh fruit sauces where required.
- 1.5 Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.
- 1.6 Adjust cooked and uncooked sauces according to required taste, consistency and quality.
2 Present sauces, dips and accompaniments for Asian cuisines.
- 2.1 Match crockery size, colour and shape to the colour of the sauce, dip or accompaniment and enterprise specifications.
- 2.2 Present sauces, dips and accompaniments according to portion size, and enterprise and cuisine requirements.
- 2.3 Use garnishes according to acceptable style of the region and recipe specifications.
3 Store cooked sauces, dips and accompaniments for Asian cuisines.
- 3.1 Where required, prepare sauces, dips and accompaniments in advance and store them appropriately under conditions and temperatures that comply with health and safety requirements and that maintain quality and freshness, eating qualities and shelf life.
- 3.2 Use packaging appropriate for the preservation of freshness, appearance and taste.
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.
Regional and enterprise practices may include:
use and combinations of particular ingredients
size and format of ingredients
preferences and requirements related to texture and thickness
type and format of garnishes.
Commodities used in sauces and dips may include:
shrimp paste
fish sauce
stocks
tamarind
lemon and lime juice
herbs, spices, aromatics and condiments
sweetening agents such as sugar, honey and palm sugar
fresh fruits and vegetables.
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.
Regional and enterprise practices may include:
use and combinations of particular ingredients
size and format of ingredients
preferences and requirements related to texture and thickness
type and format of garnishes.
Commodities used in sauces and dips may include:
shrimp paste
fish sauce
stocks
tamarind
lemon and lime juice
herbs, spices, aromatics and condiments
sweetening agents such as sugar, honey and palm sugar
fresh fruits and vegetables.
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 sauces, dips and accompaniments 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
preparation of a range of sauces, dips and accompaniments relevant to the particular Asian cuisine
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing sauces, dips and accompaniments.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
use of authentic and appropriate ingredients
industry-realistic ratios of kitchen staff to customers
preparation of 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 Asian sauces, dips and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, 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 sauces, dips and accompaniments 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
preparation of a range of sauces, dips and accompaniments relevant to the particular Asian cuisine
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing sauces, dips and accompaniments.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
use of authentic and appropriate ingredients
industry-realistic ratios of kitchen staff to customers
preparation of 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 Asian sauces, dips and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, 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 |
|---|---|---|---|
| E2130 | THHASC04A | Prepare sauces, dips and accompaniments for Asian cuisines | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF594 | SITHASC204 | Produce Asian sauces, dips and accompaniments | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S608 | SIT30907 | Certificate III in Hospitality (Asian Cookery) | Qualification |
| S599 | SIT20407 | Certificate II in Hospitality (Asian Cookery) | Qualification |
| S615 | SIT40507 | Certificate IV in Hospitality (Asian Cookery) | Qualification |