Unit of competency Outline

Date retreived
24/07/2026 1:42 AM AWST

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Produce Asian cooked dishes

Produce Asian cooked dishes

Unit of competency
National Code
SITHASC301
State Code
WF598
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
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
80
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and cook meat, poultry, seafood and vegetable dishes for national and regional Asian cuisines. It requires the ability to select and prepare 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 ingredients for Asian cooked dishes 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 to food production sequencing.
  • 3.2 Measure, weigh and portion ingredients according to recipe requirements.
  • 3.3 Select and use preparation methods according to recipe requirements.
  • 3.4 Minimise waste and store reusable by-products.
4. Cook Asian dishes.
  • 4.1 Select and use cookery methods for Asian cooked dishes according to recipe.
  • 4.2 Prepare marinades, flavourings and sauce mixtures.
  • 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present Asian cooked dishes.
  • 5.1 Present Asian cooked dishes on appropriate serviceware.
  • 5.2 Add accompaniments, garnishes and sauces 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.
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.
Ingredients may include:
condiments
eggs
farinaceous products
herbs and spices
poultry
meats
seafood
rice
vegetables
specific ingredients for particular Asian dishes and cuisines.
Asian cooked dishes may include:
Chinese:
beef with cashews
roast pork and duck
stir fried vegetables
Indian:
dhal
fish in tamarind sauce
kari
lamb kebabs
Indonesian:
gado gado
grilled skewered chicken
Japanese:
beef, chicken and fish teriyaki
Malay and Nonya:
chargrilled coconut fish
ikan panggang
rending daging lembu
sugar cane chicken
Thai:
gaeng
kapi
krung gaeng
makrut
nam pla
takrai
Vietnamese:
beef in coconut milk
ginger chicken
steamed vegetables.
Equipment may include:
barbecues
grills
hot plates
ovens
spits
steamers
tandoori ovens
woks.
Preparation methods may include:
blanching
chopping
cleaning
coating
cutting
dicing
gutting
filleting
marinating
peeling
portioning
slicing
tenderising
trimming.
Cookery methods may include:
drying
marinating
pickling
smoking
steaming
tandoor cookery
wok cookery.
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:
follow standard recipes to prepare multiple Asian cooked dishes, including:
meat
poultry
seafood
vegetables
produce food for multiple customers within commercial time constraints
integrate knowledge of:
quality indicators for Asian cooked dishes
cookery methods
features, functions and safe use of food preparation equipment
food safety practices for handling and storing Asian cooked dishes.
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 Asian cooked dishes
evaluation of the taste and visual appeal of Asian cooked dishes prepared by the individual
projects that allow assessment of the individual’s ability to produce a variety of Asian cooked dishes
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 different dishes, 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:
SITHASC206 Produce Asian rice and noodles
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6320 SITHASC007A Prepare meat, poultry, seafood and vegetables for Asian cuisines Unit of competency
Replaced By
State Code National Code Title Type
AWS23 SITHASC008 Prepare Asian cooked dishes Unit of competency