Unit of competency Outline

Date retreived
22/07/2026 10:14 AM AWST

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Prepare dishes using basic methods of Asian cookery

Prepare dishes using basic methods of Asian cookery

Unit of competency
National Code
SITHASC001
State Code
AWS30
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
70
Description
This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes. The unit applies to hospitality and catering organisations that offer any type of 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.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 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.Weigh and measure 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 dishes.
  • 4.1.Select and use cookery methods for Asian dishes following standard recipes.
  • 4.2.Complete cooking process in a logical, planned and safe manner.
  • 4.3.Identify problems with the cooking process and take corrective action.
  • 4.4.Work cooperatively with colleagues to ensure timely preparation of dishes.
5. Present and store dishes.
  • 5.1.Present dishes on appropriate service-ware.
  • 5.2.Add garnishes and accompaniments according to standard recipes.
  • 5.3.Store dishes in appropriate environmental conditions.
  • 5.4.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
WF591 SITHASC201 Produce dishes using basic methods of Asian cookery Unit of competency
Replaced By
State Code National Code Title Type
OEA05 SITHASC020 Prepare dishes using basic methods of Asian cookery Unit of competency