Unit of competency Outline

Date retreived
22/07/2026 5:56 AM AWST

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Prepare Indian pickles and chutneys

Prepare Indian pickles and chutneys

Unit of competency
National Code
SITHASC019
State Code
AWS12
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
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare pickles and chutneys served to accompany Indian curries. 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. Confirm food production requirements and 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 pickles and chutneys 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. Prepare pickles and chutneys.
  • 4.1.Select and use cooking methods according to recipe requirements.
  • 4.2.Use correct quantities of preservatives and colorants.
  • 4.3.Observe timing and maturation requirements.
  • 4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store cooked pickles and chutneys.
  • 5.1.Present pickles and chutneys with complementary main dishes on appropriate service-ware.
  • 5.2.Preserve taste and quality through use of appropriate packaging.
  • 5.3.Ensure food safety, quality and shelf life by storing food 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
WF609 SITHASC312 Produce Indian pickles and chutneys Unit of competency
Replaced By
State Code National Code Title Type
OEA88 SITHASC038 Prepare Indian pickles and chutneys Unit of competency