Unit of competency Outline
Date retreived
23/07/2026 4:39 AM AWST
23/07/2026 4:39 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.
Prepare, cook and serve Asian food for food service
Prepare, cook and serve Asian food for food service
Unit of competency
National Code
SITHASC027A
SITHASC027A
State Code
S6340
S6340
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
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve Asian food items for a service period in a hospitality enterprise, using a range of basic Asian cooking methods and working as part of a team. This unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHASC028A Prepare, cook and serve Asian food for menus.Food service periods may be breakfast, lunch, dinner, supper or special functions and events.Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Organise and prepare for food service.
- 1.1 Calculate commodity quantities for the Asian dish and determine requirements for quality and style according to recipes and specifications.
- 1.2 Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.
- 1.3 Liaise with other team members about menu requirements and job roles.
- 1.4 Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
- 1.5 Organise and prepare food items in correct quantities and according to requirements.
- 1.6 Store food items appropriately in readiness for service.
2 Cook and serve Asian menu items for food service.
- 2.1 Identify and use appropriate commercial equipment to produce menu items.
- 2.2 Cook and serve menu items according to menu type and service style, using appropriate cookery methods.
- 2.3 Meet special requests or dietary requirements of customersunder direction.
- 2.4 Work cooperatively as part of kitchen team.
- 2.5 Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
3 Complete end of service requirements.
- 3.1 Carry out end of service procedures according to enterprise practices.
- 3.2 Store food items appropriately to minimise food spoilage and wastage.
- 3.3 Participate in post-service debrief.
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.
Organising and preparing food items (mise en place) include as required:
cleaning and preparing vegetables and other commodities
preparing and portioning meat, poultry and seafood
preparing stocks, sauces and dressings
preparing garnishes
cooking soups and other precooked items
preparing and cooking desserts
selecting and using serviceware and equipment.
Equipment includes traditional and modern equipment, such as:
barbecues
roasting drums
charcoal grills
mincers
tandoori ovens
contemporary ovens
woks
steamers
cutting, chopping and slicing implements such as cleavers and knives
strainers
scoops and skimmers
ladles
whisks
food processors
microwaves
skewers
sharpening steels and stones.
Types of menus will vary according to the enterprise and occasion and may include:
à la carte
set menu (table d'hôte)
function or buffet.
Asian cookery methods may include:
deep-frying
stir-frying
barbecuing
grilling
shallow frying
roasting
braising
stewing
steaming
baking
boiling
oil and water blanching.
Meeting special requests or dietary requirements of customers under direction may include:
cultural needs and restrictions
specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets
preferences for particular ingredients and cooking methods such as vegetarian.
End of service procedures may include:
safe storage of food items
cleaning procedures related to kitchen and equipment
debriefing sessions
quality reviews
restocking
preparations for the next food service period.
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.
Organising and preparing food items (mise en place) include as required:
cleaning and preparing vegetables and other commodities
preparing and portioning meat, poultry and seafood
preparing stocks, sauces and dressings
preparing garnishes
cooking soups and other precooked items
preparing and cooking desserts
selecting and using serviceware and equipment.
Equipment includes traditional and modern equipment, such as:
barbecues
roasting drums
charcoal grills
mincers
tandoori ovens
contemporary ovens
woks
steamers
cutting, chopping and slicing implements such as cleavers and knives
strainers
scoops and skimmers
ladles
whisks
food processors
microwaves
skewers
sharpening steels and stones.
Types of menus will vary according to the enterprise and occasion and may include:
à la carte
set menu (table d'hôte)
function or buffet.
Asian cookery methods may include:
deep-frying
stir-frying
barbecuing
grilling
shallow frying
roasting
braising
stewing
steaming
baking
boiling
oil and water blanching.
Meeting special requests or dietary requirements of customers under direction may include:
cultural needs and restrictions
specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other diets
preferences for particular ingredients and cooking methods such as vegetarian.
End of service procedures may include:
safe storage of food items
cleaning procedures related to kitchen and equipment
debriefing sessions
quality reviews
restocking
preparations for the next food service period.
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:
collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 12 complete food service periods to ensure integration of skills and consistency of performance in different circumstances
use of a range of Asian cookery methods appropriate to menu items
production of a range of menu items to industry and enterprise standards of quality
safe food hygiene and work practices
ability to multi-task and respond to multiple demands and requests simultaneously
ability to work as part of a team in a positive and courteous manner
preparation of Asian dishes for customers within the typical workplace time constraints of a busy commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
use of a wide range of suitable ingredients for preparing, cooking and serving Asian food items for a menu
demonstration of skills within normal operating conditions of a fully equipped commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers.
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 the candidate working as part of a kitchen team
sampling of menu items produced by the candidate
evaluation of customer feedback about menu items and speed and timing of service
written or oral questions to test knowledge about Asian commodities, cookery techniques, equipment and food hygiene
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. For example, it is expected that candidates will have completed a selection of other units dealing with basic Asian cookery skills. These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of Asian menu items for a food service period in a commercial kitchen.
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:
collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 12 complete food service periods to ensure integration of skills and consistency of performance in different circumstances
use of a range of Asian cookery methods appropriate to menu items
production of a range of menu items to industry and enterprise standards of quality
safe food hygiene and work practices
ability to multi-task and respond to multiple demands and requests simultaneously
ability to work as part of a team in a positive and courteous manner
preparation of Asian dishes for customers within the typical workplace time constraints of a busy commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
use of a wide range of suitable ingredients for preparing, cooking and serving Asian food items for a menu
demonstration of skills within normal operating conditions of a fully equipped commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers.
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 the candidate working as part of a kitchen team
sampling of menu items produced by the candidate
evaluation of customer feedback about menu items and speed and timing of service
written or oral questions to test knowledge about Asian commodities, cookery techniques, equipment and food hygiene
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. For example, it is expected that candidates will have completed a selection of other units dealing with basic Asian cookery skills. These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of Asian menu items for a food service period in a commercial kitchen.
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.
No information
| 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 |