Unit of competency Outline
Date retreived
22/07/2026 10:18 AM AWST
22/07/2026 10:18 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 satay for Asian cuisines
Prepare satay for Asian cuisines
Unit of competency
National Code
SITHASC010A
SITHASC010A
State Code
S6323
S6323
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
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare satay for national and regional Asian cuisines. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select key commodities used in satay.
- 1.1 Identify a range of fresh, dried and preserved commodities used in the preparation of satay and panggang.
- 1.2 Identify herbs, spices and curry pastes used in marinades and coatings.
- 1.3 Identify suitable meat, chicken and seafood cuts and secondary ingredients for satay.
2 Prepare satay mixtures.
- 2.1 Measure herbs, spices and aromatics according to recipe specifications and enterprise standards.
- 2.2 Prepare and apply satay mixtures for particular dishes allowing time for marinating according to cuisine and enterprise requirements.
- 2.3 Handle curry pastes and powders according to food and personal safety requirements.
3 Produce and present satay items.
- 3.1 Select and prepare cooking equipment and utensils, according to menu items and enterprise requirements.
- 3.2 Prepare and cook a range of satay items according to customer expectations and recipe specifications.
- 3.3 Follow food hygiene requirements and OHS regulations in relation to all production and presentation tasks.
- 3.4 Use appropriate cooking methods according to recipe specifications.
- 3.5 Select crockery and serviceware including size, colour and shape, according to enterprise practice and cuisine requirements.
- 3.6 Prepare accompaniments consistent with acceptable traditional style of the region and recipe specifications.
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.
Commodities used in satay may include:
meats such as beef, chicken and lamb
seafood
vegetables.
Curry pastes may include:
rempah
bumbu.
Secondary ingredients may include:
sauces
vegetables
accompaniments
garnishes
nuts.
Accompaniments may include:
rice
vegetables
sauces.
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.
Commodities used in satay may include:
meats such as beef, chicken and lamb
seafood
vegetables.
Curry pastes may include:
rempah
bumbu.
Secondary ingredients may include:
sauces
vegetables
accompaniments
garnishes
nuts.
Accompaniments may include:
rice
vegetables
sauces.
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:
ability to prepare a range of satay and accompaniments relevant to the particular Asian cuisine
ability to prepare satay and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing satay and accompaniments.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
use of authentic and appropriate ingredients
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
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 practical demonstration of preparing and presenting satays and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
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:
ability to prepare a range of satay and accompaniments relevant to the particular Asian cuisine
ability to prepare satay and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing satay and accompaniments.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
use of authentic and appropriate ingredients
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
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 practical demonstration of preparing and presenting satays and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2136 | THHASC10A | Prepare satay for Asian cuisines | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S608 | SIT30907 | Certificate III in Hospitality (Asian Cookery) | Qualification |
| S615 | SIT40507 | Certificate IV in Hospitality (Asian Cookery) | Qualification |