Unit of competency Outline

Date retreived
23/07/2026 4:49 AM AWST

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Produce Asian salads

Produce Asian salads

Unit of competency
National Code
SITHASC205
State Code
WF595
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
40
Description
This unit describes the performance outcomes, skills and knowledge required to prepare salads, including sauces, dressings and accompaniments 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 salad 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 to food production sequencing.
  • 3.2 Cut and prepare salad ingredients.
  • 3.3 Measure and weigh ingredients for sauces and dressings.
  • 3.4 Minimise waste and store reusable by-products.
4. Prepare salads, sauces and dressings.
  • 4.1 Cook and combine salad ingredients according to recipe.
  • 4.2 Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required.
  • 4.3 Prepare accompaniments for salads as required.
  • 4.4 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store salads.
  • 5.1 Present salads on appropriate serviceware.
  • 5.2 Add accompaniments, garnishes and sauces 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.
Salads may include:
Indonesian:
emping melinjo
gadogado
pecel and rujuk
urap
Japanese:
aemono
sunomono
Malay and Nonya:
achar
achar timun
kerabu
krupuk
rujuk
Thai:
larp
yam
Vietnamese:
goi ga
goi tom thit.
Ingredients may include:
bean curd
eggs
fruits
herbs and spices
meat
pastes:
rempah
sambal
pickles, including achar timun
poultry
rice and farinaceous products
sauces and dressings:
condim
kecap asin
kecap manis
nam pla
seafood
seeds
roots
vegetables.
Equipment may include:
choppers
knives
mortar and pestle
slicers.
Accompaniments may include:
chutney
nuts
pickles
rice
sauces
vegetables.
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:
produce a range of salads for one or more cuisines
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for salads
ingredients
cultural considerations
features, functions and safe use of food preparation equipment
food safety practices for handling and storing Asian salads.
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 salads
evaluation of the taste of salads prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of salads 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 salads, 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:
SITHASC202 Produce Asian appetisers and snacks
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6318 SITHASC005A Prepare salads for Asian cuisines Unit of competency
Replaced By
State Code National Code Title Type
AWS26 SITHASC005 Prepare Asian salads Unit of competency