Unit of competency Outline
Date retreived
22/07/2026 7:22 AM AWST
22/07/2026 7:22 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.
Select, prepare and serve specialised Asian cuisines
Select, prepare and serve specialised Asian cuisines
Unit of competency
National Code
SITHASC012A
SITHASC012A
State Code
S6325
S6325
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to select, prepare and serve specialised Asian cuisines. These cuisines may be national or regional and cover a full range of menu items or specialised areas within a menu. Specialised cuisines include all items from a menu or specialised area within a national or regional cuisine such as vegetarian cookery; soups; rice and noodles; desserts and sweets; salads; snacks and appetisers; meat, poultry and seafood; stocks and cuisine bases.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Identify the key characteristics of a specialised Asian cuisine.
- 1.1 Select commodities and other ingredients used in specialised Asian cuisine.
- 1.2 Identify commodities and other ingredients in the original language and English.
- 1.3 Identify and follow key characteristics of the cuisine and associated service, according to enterprise and customer requirements and expectations.
2 Prepare, set up and maintain workstations for specialised cuisines.
- 2.1 Set up work areas, including all specialised equipment, according to layout, menu requirements and OHS requirements.
- 2.2 Assemble equipment and utensils according to cuisine and enterprise requirements.
- 2.3 Carry out routine care and maintenance tasks according to enterprise practice and other requirements.
3 Prepare ingredients for menu items.
- 3.1 Prepare ingredients according to recipe specifications.
- 3.2 Select, prepare and portion ingredients to correct recipe specifications and cuisine requirements.
- 3.3 Use any precision cutting techniques according to specifications and recipes.
- 3.4 Prepare, portion and store marinades and velveting mixtures.
- 3.5 Prepare sauces and flavourings according to enterprise practice and cuisine requirements.
4 Cook and produce specialised menu items.
- 4.1 Use cookery methods required for menu items within a specialised cuisine.
- 4.2 Produce items for a menu in the required sequence and timeframes, using specialised techniques required.
- 4.3 Blend and modify flavours according to the food item and recipe specifications.
- 4.4 Control temperatures during all stages of cooking.
- 4.5 Follow food hygiene and OHS procedures.
5 Present cooked food.
- 5.1 Select crockery and other serviceware appropriate in size, colour and shape, observing any traditional requirements within cuisine.
- 5.2 Present menu items attractively without drips or spills, for maximum customer appeal.
6 Store and reconstitute cooked menu items.
- 6.1 Select storage methods and conditions to retain taste, appearance, eating characteristics, shelf life and customer appeal.
- 6.2 Follow storage requirements under food hygiene and safety principles.
- 6.3 Reconstitute and reheat specific, pre-prepared menu items under correct conditions, at the correct temperature and for the required time.
7 Follow safe workplace practices.
- 7.1 Carry out all tasks in sequence and according to safety instructions and requirements.
- 7.2 Observe food hygiene and OHS requirements associated with all equipment and facilities according to legislative requirements.
- 7.3 Maintain a clean and tidy work area according to health requirements.
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 may include:
fresh and dried leafy and root vegetables
fruits and other edible plant parts such as flowers and leaves
herbs and spices
meats
rice
noodles
farinaceous products.
Specialised Asian cuisines, styles and menu items may be national and regional and may include:
Chinese: Guandong and south China; Sichuan and west China; Beijing and north China; Shanghai and east China; dim sum cookery; roast meats and poultry
Indian: tandoor cookery, menu items based on curry powders and pastes, breads, and chutneys and pickles
Thai: curry paste cookery
Indonesian: satay
Vietnamese: sauces and dips
Japanese: sushi and sashimi
Malay and Nonya: satay.
Work areas for specialised cuisines may include:
wok stations
tandoori ovens
grills and ovens
cooktops and hotplates
open fires
barbecues.
Specialised equipment may include all manual and electrical equipment and utensils used in specialised cuisines, both traditional and contemporary:
cutting and slicing implements
cooking utensils
cookers and deep-fryers
steamers.
Specialised techniques may include:
preparing commodities for cooking or presentation
blanching
boning
filleting
barbecuing
steaming
marinating
smoking
precision cutting.
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 may include:
fresh and dried leafy and root vegetables
fruits and other edible plant parts such as flowers and leaves
herbs and spices
meats
rice
noodles
farinaceous products.
Specialised Asian cuisines, styles and menu items may be national and regional and may include:
Chinese: Guandong and south China; Sichuan and west China; Beijing and north China; Shanghai and east China; dim sum cookery; roast meats and poultry
Indian: tandoor cookery, menu items based on curry powders and pastes, breads, and chutneys and pickles
Thai: curry paste cookery
Indonesian: satay
Vietnamese: sauces and dips
Japanese: sushi and sashimi
Malay and Nonya: satay.
Work areas for specialised cuisines may include:
wok stations
tandoori ovens
grills and ovens
cooktops and hotplates
open fires
barbecues.
Specialised equipment may include all manual and electrical equipment and utensils used in specialised cuisines, both traditional and contemporary:
cutting and slicing implements
cooking utensils
cookers and deep-fryers
steamers.
Specialised techniques may include:
preparing commodities for cooking or presentation
blanching
boning
filleting
barbecuing
steaming
marinating
smoking
precision cutting.
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 a variety of menu items within a specialised Asian cuisine using authentic and appropriate ingredients
ability to prepare menu items for a specialised Asian cuisine within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cultural considerations, commodities, culinary terminology and equipment used in specialised Asian cuisines
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing specialised Asian cuisine.
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
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 a variety of menu items within a specialised Asian cuisine
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 a variety of menu items within a specialised Asian cuisine using authentic and appropriate ingredients
ability to prepare menu items for a specialised Asian cuisine within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cultural considerations, commodities, culinary terminology and equipment used in specialised Asian cuisines
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing specialised Asian cuisine.
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
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 a variety of menu items within a specialised Asian cuisine
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 |
|---|---|---|---|
| E2138 | THHASC12A | Select, prepare and serve specialist Asian cuisines | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S608 | SIT30907 | Certificate III in Hospitality (Asian Cookery) | Qualification |
| S615 | SIT40507 | Certificate IV in Hospitality (Asian Cookery) | Qualification |