Unit of competency Outline
Date retreived
23/07/2026 2:32 PM AWST
23/07/2026 2:32 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.
Design and operate an Asian kitchen
Design and operate an Asian kitchen
Unit of competency
National Code
SITHASC014A
SITHASC014A
State Code
S6327
S6327
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
080319 - Hospitality Management
Original Release Date
30/10/2008
Nominal Hours
90
Description
This unit describes the performance outcomes, skills and knowledge required to design and operate a kitchen where Asian cuisines are prepared and served.It requires the ability to design, plan and set up kitchen operations and systems. It does not include food preparation and cooking or ongoing management, supervisory or quality assurance roles.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Plan and develop kitchen operations.
- 1.1 Identify style of cuisine required.
- 1.2 Identify and plan system of production according to menu style requirements or type.
- 1.3 Develop operational procedures for the kitchen.
- 1.4 Develop control systems.
2 Identify the roles in an Asian kitchen.
- 2.1 Identify knowledge, skills and attitudes required for specific Asian cuisines.
- 2.2 Determine staffing needs according to nature of enterprise, size of kitchen and style of cuisine.
- 2.3 Identify specific roles and responsibilities, according to style of cuisine and size of enterprise.
- 2.4 Develop job descriptions and allocate roles according to size of kitchen, style of cuisine and size of enterprise.
3 Plan kitchens for Asian cuisines.
- 3.1 Plan the kitchen layout according to available space, style of cuisine and personnel.
- 3.2 Identify and purchase equipment and fittings for Asian cuisines.
- 3.3 Set up workstations according to national, regional and commercial needs and applications.
4 Implement and monitor kitchen operations.
- 4.1 Implement systems and procedures developed.
- 4.2 Monitor kitchen operations and adjust as required.
- 4.3 Respond to feedback from customers, colleagues and relevant others.
5 Plan and implement safe work practices for Asian kitchen operations.
- 5.1 Identify legislative and regulatory requirements.
- 5.2 Develop and implement safe work practices according to legislative and regulatory requirements.
- 5.3 Identify particular work environment hazardsfor Asian kitchens and develop procedures for managing them.
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.
System of production will be determined by the size of operation and style of cuisine, including:
small or family-run kitchens within which employees are multi-skilled and perform multiple roles
fast food outlets
large, formal kitchens with clearly-defined and limited job roles and responsibilities.
Operational procedures may include those related to:
work tasks and responsibilities
food hygiene and safety
OHS
security.
Control systems may include those related to:
stock
storage
costs and budgets
portion control
security.
Staffing needs may include:
managerial and supervisory staff
operational staff
training and development.
Equipment and fittings may include:
stoves and ovens, including specialised items such as tandoori ovens
steamers
grills and barbecues
turbo and gas woks
freezers, chillers and refrigerators
general storage
benches
sinks
utensils for preparation and presentation
serviceware, including cutlery, chopsticks, china and glassware
equipment required for specific cuisines.
Relevant others may include:
employers, managers and supervisors
employees and work colleagues
customers
officers of government and regulatory authorities
industry professionals and advisers.
Legislative and regulatory requirements may include those related to:
OHS
food hygiene and safety
local council requirements
employment, such as equal employment opportunity, industrial awards and anti-discrimination.
Particular hazards for Asian kitchens may include:
turbo and high-temperature woks
vertical barbecues
open-flame stoves
deep-fryers
cleavers
slippery floors
electrically-operated equipment.
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.
System of production will be determined by the size of operation and style of cuisine, including:
small or family-run kitchens within which employees are multi-skilled and perform multiple roles
fast food outlets
large, formal kitchens with clearly-defined and limited job roles and responsibilities.
Operational procedures may include those related to:
work tasks and responsibilities
food hygiene and safety
OHS
security.
Control systems may include those related to:
stock
storage
costs and budgets
portion control
security.
Staffing needs may include:
managerial and supervisory staff
operational staff
training and development.
Equipment and fittings may include:
stoves and ovens, including specialised items such as tandoori ovens
steamers
grills and barbecues
turbo and gas woks
freezers, chillers and refrigerators
general storage
benches
sinks
utensils for preparation and presentation
serviceware, including cutlery, chopsticks, china and glassware
equipment required for specific cuisines.
Relevant others may include:
employers, managers and supervisors
employees and work colleagues
customers
officers of government and regulatory authorities
industry professionals and advisers.
Legislative and regulatory requirements may include those related to:
OHS
food hygiene and safety
local council requirements
employment, such as equal employment opportunity, industrial awards and anti-discrimination.
Particular hazards for Asian kitchens may include:
turbo and high-temperature woks
vertical barbecues
open-flame stoves
deep-fryers
cleavers
slippery floors
electrically-operated equipment.
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 plan and operate an Asian kitchen efficiently to meet the needs of a particular cuisine, clientele and style of operation
ability to apply knowledge of cultural considerations and correct equipment usage to kitchen design and operations, according to cuisine style selected
application of food hygiene and OHS principles and procedures.
Context of and specific resources for assessment
Assessment must ensure:
access to suitable equipment for particular cuisines
ability to set up kitchen operations for a commercial enterprise with 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:
project to design and plan a kitchen for a specific Asian cuisine, including fittings, layout and equipment
written and oral questions to assess knowledge of an Asian cuisine, including cultural aspects
project to develop procedures and operational plans for an Asian kitchen prepared by the candidate
review of portfolios of evidence and third-party workplace reports of performance by the candidate, such as photographs, references, designs, plans and procedures or systems developed.
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 plan and operate an Asian kitchen efficiently to meet the needs of a particular cuisine, clientele and style of operation
ability to apply knowledge of cultural considerations and correct equipment usage to kitchen design and operations, according to cuisine style selected
application of food hygiene and OHS principles and procedures.
Context of and specific resources for assessment
Assessment must ensure:
access to suitable equipment for particular cuisines
ability to set up kitchen operations for a commercial enterprise with 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:
project to design and plan a kitchen for a specific Asian cuisine, including fittings, layout and equipment
written and oral questions to assess knowledge of an Asian cuisine, including cultural aspects
project to develop procedures and operational plans for an Asian kitchen prepared by the candidate
review of portfolios of evidence and third-party workplace reports of performance by the candidate, such as photographs, references, designs, plans and procedures or systems developed.
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 |
|---|---|---|---|
| E2140 | THHASC14A | Design and operate an Asian kitchen | Unit of competency |
