Unit of competency Outline

Date retreived
22/07/2026 10:46 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 dim sum

Prepare dim sum

Unit of competency
National Code
SITHASC033
State Code
OEA86
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
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook dim sum following standard recipes. It requires the ability to select, prepare and portion ingredients and to use relevant equipment and cookery methods.The unit applies to hospitality and catering organisations that offer Chinese 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 dim sum 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. Measure, weigh and portion ingredients according to recipe requirements.
  • 3.3. Minimise waste to maximise profitability of food items prepared.
4. Cook dim sum.
  • 4.1. Portion dim sum precisely.
  • 4.2. Prepare fillings, glazing and coating agents to correct consistency, according to recipe.
  • 4.3. Size and shape buns and dumplings.
  • 4.4. Select and use dim sum cookery processes.
  • 4.5. Prepare accompaniments as required.
  • 4.6. Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store dim sum.
  • 5.1. Portion and serve dim sum according to recipe requirements.
  • 5.2. Present dim sum on appropriate service-ware.
  • 5.3. Add accompaniments according to standard recipe requirements.
  • 5.4. Visually evaluate dish and adjust presentation.
  • 5.5. Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.
  • 5.6. 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
AWS17 SITHASC014 Prepare dim sum Unit of competency