Unit of competency Outline
Date retreived
23/07/2026 2:46 PM AWST
23/07/2026 2:46 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.
Prepare and produce Indonesian crackers
Prepare and produce Indonesian crackers
Unit of competency
National Code
SITHASC026A
SITHASC026A
State Code
S6339
S6339
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to produce a wide variety of Indonesian crackers which may be served as accompaniments to main Indonesian dishes or as snacks or appetisers. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Identify and select Indonesian crackers.
- 1.1 Identify and select a variety of crackers, according to enterprise requirements.
2 Prepare, fry and present crackers.
- 2.1 Dry crackers thoroughly to ensure maximum expansion and crispness when frying and to maintain characteristics and appearance.
- 2.2 Use correct equipment and utensils according to enterprise practices.
- 2.3 Use correct temperature and timing for frying crackers to ensure required portion size and quality.
- 2.4 Select platters, shapes or cane baskets in appropriate colours for attractive presentation and maximum appeal.
- 2.5 Select accompaniments and sauces consistent with acceptable traditional style of the region and recipe specifications.
3 Pack and store crackers.
- 3.1 Select airtight packaging for crackers to ensure the preservation of freshness, taste, flavour and texture.
- 3.2 Store crackers in containers at correct temperatures and under storage conditions to maintain crispness and freshness.
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.
A variety of crackers must be prepared and includes:
prawn cracker (krupuk udang)
nut cracker (emping melinjo)
fish cracker (krupuk palembang)
rice cracker (krupuk puli)
tapioca cracker (krupuk mawar).
Equipment and utensils used may be traditional or contemporary and include:
fryers
skimmers
serviceware and baskets.
Accompaniments for crackers may include:
sauces and dips
other snacks and appetisers
drinks.
Storage to maintain freshness and crispness:
applies to:
cooked and uncooked crackers
may include:
air-tight containers
sealed and sealable packages.
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.
A variety of crackers must be prepared and includes:
prawn cracker (krupuk udang)
nut cracker (emping melinjo)
fish cracker (krupuk palembang)
rice cracker (krupuk puli)
tapioca cracker (krupuk mawar).
Equipment and utensils used may be traditional or contemporary and include:
fryers
skimmers
serviceware and baskets.
Accompaniments for crackers may include:
sauces and dips
other snacks and appetisers
drinks.
Storage to maintain freshness and crispness:
applies to:
cooked and uncooked crackers
may include:
air-tight containers
sealed and sealable packages.
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 Indonesian crackers using a range of cookery and preparation methods
knowledge of Indonesian cracker styles, including cultural considerations, commodities, culinary terminology and equipment
preparation of a variety of Indonesian crackers using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare Indonesian crackers within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
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 crackers
sampling of crackers 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, for example:
SITHASC001A Use basic Asian methods of cookery.
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 Indonesian crackers using a range of cookery and preparation methods
knowledge of Indonesian cracker styles, including cultural considerations, commodities, culinary terminology and equipment
preparation of a variety of Indonesian crackers using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare Indonesian crackers within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
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 crackers
sampling of crackers 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, for example:
SITHASC001A Use basic Asian methods of cookery.
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 |
|---|---|---|---|
| E2031 | THHINDO09B | Prepare and produce Indonesian crackers | Unit of competency |
