Unit of competency Outline

Date retreived
22/07/2026 8:57 AM AWST

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Produce Asian stocks and soups

Produce Asian stocks and soups

Unit of competency
National Code
SITHASC203
State Code
WF593
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
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines.
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 stocks and soups 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 to food production sequencing.
  • 3.2 Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.
  • 3.3 Minimise waste and store reusable by-products.
4. Cook stocks and soups.
  • 4.1 Select and use cookery methods for stocks and soups according to recipe.
  • 4.2 Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
  • 4.3 Use sauces to achieve required results.
  • 4.4 Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
  • 4.5 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present stocks and soups.
  • 5.1 Portion and present soups on appropriate serviceware.
  • 5.2 Add accompaniments and garnishes 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.
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.
Stocks and soups may be:
Chinese:
won ton short, long, noodle and egg flower soups
Indian:
dhal
rasam
Indonesian:
soto ayam
soto kambing
Japanese:
miso
Malay and Nonya:
sup ayam
sup kambing
Thai:
tom ka kai
Vietnamese:
sour fish soup
tom yum.
Equipment may include:
blenders
cutting implements
cooking surfaces:
griddles
hot plates
graters
grinders
steamers
woks
utensils:
ladles
skimmers.
Food quality adjustments may 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:
produce a range of stocks and soups for one or more cuisines, including use of:
beef
chicken
lamb
seafood
vegetables
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for stocks and soups
ingredients
cultural considerations
features, functions and safe use of food preparation equipment
food safety practices for handling and storing Asian stocks and soups.
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 stocks and soups
evaluation of the taste of stocks and soups prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of stocks and soups 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 stocks and soups, equipment, cookery methods
andappropriate 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:
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6316 SITHASC003A Prepare stocks and soups for Asian cuisines Unit of competency
Replaced By
State Code National Code Title Type
AWS28 SITHASC003 Prepare Asian stocks and soups Unit of competency