Unit of competency Outline

Date retreived
22/07/2026 9:44 PM AWST

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Prepare tandoori dishes

Prepare tandoori dishes

Unit of competency
National Code
SITHASC016
State Code
AWS15
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
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a variety of tandoori dishes. 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.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 for tandoori dishes 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 spices, tandoori and curry powders according to recipe requirements.
  • 3.3.Marinate ingredients under required conditions.
  • 3.4.Minimise waste to maximise profitability of food items prepared.
4. Cook tandoori items.
  • 4.1.Select and use tandoori cooking methods according to recipe requirements.
  • 4.2.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store tandoori dishes.
  • 5.1.Present tandoori dishes on appropriate service-ware.
  • 5.2.Add accompaniments 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
WF606 SITHASC309 Produce tandoori dishes Unit of competency
Replaced By
State Code National Code Title Type
OEC68 SITHASC035 Prepare tandoori dishes Unit of competency