Unit of competency Outline

Date retreived
23/07/2026 2:19 AM AWST

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Prepare Indian breads

Prepare Indian breads

Unit of competency
National Code
SITHASC017
State Code
AWS14
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
Nominal Hours
35
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a variety of Indian breads. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.The unit applies to hospitality and catering organisations that offer Indian cuisine, and to cooks who usually work under the guidance of more senior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 Indian breads from stores according to recipe, quality, freshness and stock rotation requirements.
  • 1.4.Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
  • 2.1.Select type and size of equipment suitable to requirements.
  • 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 portion ingredients according to recipe requirements.
  • 3.3.Minimise waste to maximise profitability of food items prepared.
4. Prepare and cook breads.
  • 4.1.Shape and size breads according to recipe and organisational standards.
  • 4.2.Select and use cooking methods according to recipe requirements and bread type.
  • 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store breads.
  • 5.1.Present breads on appropriate service-ware.
  • 5.2.Add accompaniments as required.
  • 5.3.Visually evaluate dish and adjust presentation.
  • 5.4.Ensure food safety, quality and shelf life by storing breads in appropriate environmental conditions.
  • 5.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
WF607 SITHASC310 Produce Indian breads Unit of competency
Replaced By
State Code National Code Title Type
OEB20 SITHASC036 Prepare Indian breads Unit of competency