Unit of competency Outline

Date retreived
22/07/2026 6:12 AM AWST

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Prepare Asian rice and noodles

Prepare Asian rice and noodles

Unit of competency
National Code
SITHASC006
State Code
AWS25
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
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.The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.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 rice and noodle dishes 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 blend herbs, spices and other ingredients according to recipe requirements.
  • 3.3.Soak, wash and marinate ingredients as required.
  • 3.4.Minimise waste to maximise profitability of food items prepared.
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 appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
5. Present and store cooked rice and noodle dishes.
  • 5.1.Present rice and noodle dishes on appropriate service-ware.
  • 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.
  • 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
WF596 SITHASC206 Produce Asian rice and noodles Unit of competency
Replaced By
State Code National Code Title Type
OEB04 SITHASC025 Prepare Asian rice and noodles Unit of competency