Unit of competency Outline
Date retreived
22/07/2026 11:11 PM AWST
22/07/2026 11:11 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 Indian sweetmeats
Prepare and produce Indian sweetmeats
Unit of competency
National Code
SITHASC024A
SITHASC024A
State Code
S6337
S6337
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110109 - Cookery
Original Release Date
30/10/2008
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and produce sweetmeats for Indian cuisine.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare to produce Indian desserts and sweets.
- 1.1 Select, measure and weigh key commodities for Indian desserts and sweets according to recipe specifications.
- 1.2 Select and use correct cooking utensils and equipment for required recipes.
- 1.3 Select milk products, and setting and thickening agents for use in correct amounts according to standard recipe specifications.
- 1.4 Assemble woks and associated equipment for preparing Indian desserts and sweets according to instructions.
2 Produce desserts and sweet products.
- 2.1 Prepare desserts and sweets in correct shapes and with correct fillings, according to recipe specifications.
- 2.2 Comply with basic hygiene requirements and OHS regulations in all tasks.
- 2.3 Follow standard procedures where sweets are reheated or refried according to customer orders and enterprise practice.
- 2.4 Use correct procedures for milk products and with setting and thickening agents to maintain quality control.
3 Store desserts and sweet products.
- 3.1 Assess accompaniments, sauces and syrups according to quality and shelf life.
- 3.2 Follow correct reheating procedures according to enterprise practice.
- 3.3 Store desserts and sweet products under appropriate storage conditions to retain quality and freshness.
4 Present Indian desserts and sweet products.
- 4.1 Use correct sizes, shapes and colours of tableware for serving.
- 4.2 Present desserts attractively using suitable garnishes and accompaniments.
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 may include:
rose water
gold leaf
herbs, spices and seed pods
flours
fat compounds, including ghee
milk products
curry powders, such as masala
flavourings and aromatics, such as garlic and ginger
preservatives, such as vinegar
thickening agents
sweeteners, such as honey
rice
syrups.
A wide variety of Indian desserts and sweets must be prepared and could include:
gajar-ka-halva
kulfi
shahitukra
malpue
kheer
gulab jamoon.
Correct cooking utensils and equipment may include:
cast iron or stainless steel pots
frypans
steamers
woks
platters
cane baskets and banana leaf linings
crockery.
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 may include:
rose water
gold leaf
herbs, spices and seed pods
flours
fat compounds, including ghee
milk products
curry powders, such as masala
flavourings and aromatics, such as garlic and ginger
preservatives, such as vinegar
thickening agents
sweeteners, such as honey
rice
syrups.
A wide variety of Indian desserts and sweets must be prepared and could include:
gajar-ka-halva
kulfi
shahitukra
malpue
kheer
gulab jamoon.
Correct cooking utensils and equipment may include:
cast iron or stainless steel pots
frypans
steamers
woks
platters
cane baskets and banana leaf linings
crockery.
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 Indian desserts, sweets and accompaniments using a range of cookery and preparation methods
knowledge of Indian dessert styles, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of Indian desserts, sweets and accompaniments using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare desserts 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.
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 a variety of Indian desserts and sweets
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, 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 Indian desserts, sweets and accompaniments using a range of cookery and preparation methods
knowledge of Indian dessert styles, including cultural considerations, commodities, culinary terminology and equipment
preparation of a range of Indian desserts, sweets and accompaniments using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare desserts 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.
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 a variety of Indian desserts and sweets
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, 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 |
|---|---|---|---|
| E2029 | THHINDN10B | Prepare and produce Indian sweetmeats | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF608 | SITHASC311 | Produce Indian sweetmeats | Unit of competency |
