Unit of competency Outline

Date retreived
22/07/2026 9:04 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.

Prepare Indian sweetmeats

Prepare Indian sweetmeats

Unit of competency
National Code
SITHASC037
State Code
OEB33
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 and cook sweetmeats for Indian cuisine. 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 Indian cuisine, and to cooks who usually work under the guidance of more senior chefs.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 Indian sweetmeats 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 wet and dry ingredients according to recipe requirements.
  • 3.3. Minimise waste to maximise profitability of food items prepared.
4. Prepare sweetmeats.
  • 4.1. Prepare sweetmeats in correct shapes and with correct fillings, according to recipe.
  • 4.2. Follow safe procedures for reheated or refried items.
  • 4.3. Maintain quality control through correct use of milk products and setting and thickening agents.
  • 4.4. Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store sweetmeats.
  • 5.1. Present sweetmeats using appropriate service-ware.
  • 5.2. Assess and add accompaniments, sauces and syrups as required.
  • 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
AWS13 SITHASC018 Prepare Indian sweetmeats Unit of competency