Unit of competency Outline

Date retreived
22/07/2026 12:39 PM AWST

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Prepare Asian stocks and soups

Prepare Asian stocks and soups

Unit of competency
National Code
SITHASC022
State Code
OEB38
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines.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.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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 standard recipes.
  • 1.2. Calculate ingredient amounts according to requirements.
  • 1.3. Identify and select ingredients for stocks and soups 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. Prepare, cut and portion ingredients according to recipe and cooking style.
  • 3.4. Minimise waste to maximise profitability of food items prepared.
4. Cook stocks and soups.
  • 4.1. Select and use relevant cookery processes for stocks and soups.
  • 4.2. Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
  • 4.3. Use sauces to achieve required results.
  • 4.4. Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
  • 4.5. Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store stocks and soups.
  • 5.1. Portion and present soups on appropriate service-ware.
  • 5.2. Add accompaniments and garnishes according to standard recipes.
  • 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
AWS28 SITHASC003 Prepare Asian stocks and soups Unit of competency