Unit of competency Outline

Date retreived
22/07/2026 2:10 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.

Produce Asian rice and noodles

Produce Asian rice and noodles

Unit of competency
National Code
SITHASC206
State Code
WF596
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 rice and noodles 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 rice and noodle dishes 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 Soak, wash and marinate ingredients as required.
  • 3.4 Minimise waste and store reusable by-products.
4. Cook rice and noodle dishes.
  • 4.1 Select and use cookery methods for rice and noodle dishes according to recipe.
  • 4.2 Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.
  • 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
  • 4.4 Select reheating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
5. Present cooked rice and noodle dishes.
  • 5.1 Present rice and noodle dishes 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.
Food production requirements may include:
deadlines
dietary requirements
portion control
quantities
special customer requests.
Ingredients may include:
aromatics
fats
flavourings
fruits
oils
meat
nuts
seafood
seaweed
vegetables.
Rice and noodle dishes may include:
Chinese:
egg noodles
glass noodles
Indonesian:
mee goreng
mee soto
Japanese:
egg noodles
udon
buckwheat
white wheat
soba (mori soba and kake soba)
Malay and Nonya:
nasi goreng
mee goreng
mee siam
Thai:
khanom
pad
Vietnamese:
egg noodles
rice noodles.
Equipment may include:
deep and shallow pots and pans
electric rice cookers and steamers
traditional steamers.
Accompaniments may include:
condiments
main dishes
salads
stocks and sauces.
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 rice and noodle dishes for one or more cuisines
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for rice and noodle dishes
ingredients
cultural considerations
features, functions and safe use of food preparation equipment
food safety practices for handling and storing Asian style rice and noodles.
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 rice and noodle dishes
evaluation of the taste of rice and noodle dishes prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of rice and noodle dishes 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 rice and noodle dishes, 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:
SITHASC201 Produce dishes using basic methods of Asian cookery
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6319 SITHASC006A Prepare rice and noodles for Asian cuisines Unit of competency
Replaced By
State Code National Code Title Type
AWS25 SITHASC006 Prepare Asian rice and noodles Unit of competency