Unit of competency Outline
Date retreived
22/07/2026 8:24 AM AWST
22/07/2026 8:24 AM 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 Indian pickles and chutneys
Prepare Indian pickles and chutneys
Unit of competency
National Code
SITHASC025A
SITHASC025A
State Code
S6338
S6338
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
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and produce pickles and chutneys served to accompany curries Indian curries.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 key commodities.
- 1.1 Select a range of fresh, dried and preserved commodities for use in making chutneys and pickles.
- 1.2 Identify a variety of main and secondary ingredients.
- 1.3 Identify key names of chutneys and pickles, using correct menu names.
- 1.4 Identify types of curry powder used.
- 1.5 Identify combinations of spices used in the production of chutneys.
2 Produce chutneys and pickles.
- 2.1 Prepare ingredients according to recipe specifications, using precision cutting techniques required by regional cuisines.
- 2.2 Use quantities of preservatives and colorants according to enterprise practice.
- 2.3 Select, prepare and use cooking equipment and utensils, according to enterprise and cuisine requirements.
- 2.4 Follow required steps to all cooking methods according to recipe specifications.
- 2.5 Follow correct timing to prepare pickles for bottling and allow required time for maturing.
- 2.6 Follow food hygiene requirements and OHS regulations and apply them to all tasks related to preparation, bottling and storage.
3 Present chutneys and pickles.
- 3.1 Select platter and crockery sizes, colour and shapes according to enterprise requirements.
- 3.2 Present chutneys and pickles attractively to achieve maximum customer appeal.
- 3.3 Select appropriate chutneys and pickles to accompany main dishes.
4 Store cooked chutneys and pickles.
- 4.1 Store chutneys and pickles under correct conditions and temperatures to maintain quality and extend shelf life.
- 4.2 Select and use packaging appropriate for the preservation of freshness and taste and to prevent chemical reaction and deterioration.
- 4.3 Line jar lids with sheets of greaseproof or waxed paper to prevent metallic lids from coming into contact with chutneys.
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:
herbs and spices, such as cumin, coriander, fenugreek, red pepper and turmeric
curry powders, such as masala
flavourings and aromatics, such as garlic and ginger
preservatives, such as vinegar
thickening agents.
Secondary ingredients may include:
fruits
bulb vegetables, such as onions
root vegetables
colorants.
Main dishes may include:
curries
pakoris
tandoori kebabs
rice
sauces.
Suitable packaging for pickles and chutneys may include:
lidded or sealable glass jars
lidded or sealable crockery containers.
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:
herbs and spices, such as cumin, coriander, fenugreek, red pepper and turmeric
curry powders, such as masala
flavourings and aromatics, such as garlic and ginger
preservatives, such as vinegar
thickening agents.
Secondary ingredients may include:
fruits
bulb vegetables, such as onions
root vegetables
colorants.
Main dishes may include:
curries
pakoris
tandoori kebabs
rice
sauces.
Suitable packaging for pickles and chutneys may include:
lidded or sealable glass jars
lidded or sealable crockery containers.
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 pickles and chutneys using a range of cookery and preparation methods
knowledge of pickles and chutneys styles, including cultural considerations, commodities, culinary terminology and equipment
knowledge of time required for maturing pickles and chutneys
preparation of a range of pickles and chutneys using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare pickles and chutneys within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
preparation, cooking, packing and storing of a range of pickles and chutneys by the candidate using authentic and appropriate ingredients
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines.
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, cooking, packaging and storing pickles and chutneys
samples and tasting of items 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 pickles and chutneys using a range of cookery and preparation methods
knowledge of pickles and chutneys styles, including cultural considerations, commodities, culinary terminology and equipment
knowledge of time required for maturing pickles and chutneys
preparation of a range of pickles and chutneys using authentic and appropriate ingredients
ability to undertake duties according to organisational hygiene, health and safety practices
ability to prepare pickles and chutneys within the timeframe required by a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
preparation, cooking, packing and storing of a range of pickles and chutneys by the candidate using authentic and appropriate ingredients
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines.
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, cooking, packaging and storing pickles and chutneys
samples and tasting of items 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 |
|---|---|---|---|
| E2030 | THHINDN11B | Prepare Indian pickles and chutneys | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF609 | SITHASC312 | Produce Indian pickles and chutneys | Unit of competency |
