Unit of competency Outline

Date retreived
23/07/2026 6:55 AM AWST

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Produce dim sum

Produce dim sum

Unit of competency
National Code
SITHASC307
State Code
WF604
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
10/06/2013
Field of Education
110109 - Cookery
Original Release Date
10/06/2013
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.
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 dim sum ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1 Select equipment of correct type and size.
  • 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 food production sequencing.
  • 3.2 Weigh and measure ingredients and create portions according to recipe.
  • 3.3 Prepare coconut milk, setting agents and fresh fruits to correct consistency, according to recipe.
  • 3.4 Minimise waste and store reusable by-products.
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 methods.
  • 4.5 Prepare accompaniments as required.
  • 4.6 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present sweet and savoury dim sum.
  • 5.1 Portion and serve dim sum according to recipe requirements.
  • 5.2 Match crockery size, colour and shape to dim sum items.
  • 5.3 Add accompaniments according to standard recipes.
  • 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.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
portion control
quantities
special customer requests
special dietary needs.
Ingredients for dim sum may include:
coconut milk
coating and setting agents
fat compounds
fillings, including:
sweet mung bean
lotus paste
flours:
tapioca
wheat
flowers
fresh fruits
fungi
meat
oils
poultry
seafood yeast.
Equipment may include:
choppers
knives
mortar and pestle
pastry and dough rollers
skimmers
steamers
strainers.
Cookery methods may include:
deep-frying
braising
steaming
roasting
baking.
Accompaniments may include:
oils:
garlic
red
spring onion
sauces:
garlic pepper
hot mustard
sweet and sour
vinegar soy
vinegar and ginger dip.
Food quality adjustmentsmay relate to:
taste:
bitter
salty
sour
sweet
umami
temperature
texture:
clean
creamy
crispy
crunchy
fibrous
moist
mousse
rich
slippery
smooth
velvety.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
prepare dim sum and dim sum accompaniments, including:
chicken buns
chive dumplings
pork buns
pork wontons
potsticker dumplings
prawn dumplings
soup meat buns
spring rolls
stuffed bean curd
stuffed crab claws
symbolic dim sums
vegetable buns
vegetarian dumplings
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for dim sum
cookery methods for different types of dim sum
features, functions and safe use of food preparation equipment
food safety practices for handling and storing dim sum.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the
Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industry-realistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing for and producing dim sum
evaluation of the taste and visual appeal of dim sum prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of dim sum
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for dim sum, equipment, cookery methods and appropriate
environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6333 SITHASC020A Prepare and produce Chinese dim sum Unit of competency
Replaced By
State Code National Code Title Type
AWS17 SITHASC014 Prepare dim sum Unit of competency