Unit of competency Outline

Date retreived
22/07/2026 9:32 PM AWST

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Prepare curry pastes and powders

Prepare curry pastes and powders

Unit of competency
National Code
SITHASC007
State Code
AWS24
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
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare curry pastes and powders 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. Cuisines may be Indonesian, Indian, Malay, Nonya or Thai.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 curry pastes and powders 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.Prepare, cut and portion ingredients according to recipe and cooking style.
  • 3.4.Minimise waste to maximise profitability of food items prepared.
4. Prepare and use curry pastes and powders.
  • 4.1.Prepare, roast and grind herbs and spices for curry pastes or powders.
  • 4.2.Select and use cooking methods for pastes according to recipe.
  • 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
  • 4.4.Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.
5. Package and store curry pastes and powders.
  • 5.1.Preserve taste and quality through use of appropriate packaging.
  • 5.2.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
  • 5.3.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
WF597 SITHASC207 Produce curry pastes and powders Unit of competency
Replaced By
State Code National Code Title Type
OEB07 SITHASC026 Prepare curry pastes and powders Unit of competency