Unit of competency Outline
Date retreived
23/07/2026 3:14 AM AWST
23/07/2026 3:14 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 meat, poultry, seafood and vegetables for Asian cuisines
Prepare meat, poultry, seafood and vegetables for Asian cuisines
Unit of competency
National Code
SITHASC007A
SITHASC007A
State Code
S6320
S6320
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110109 - Cookery
Original Release Date
19/08/2009
Nominal Hours
70
Description
This unit describes the performance outcomes, skills and knowledge required to prepare meat, poultry, seafood and vegetables for national and regional Asian cuisines. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Select key commodities and other ingredients.
- 1.1 Identify and assemble a range of fresh, dried and preserved commodities and other ingredients, required by recipes and appropriate to specific national and regional cuisines.
- 1.2 Select appropriate commodities for preparation of specific menu items, including specialised ingredients and accompaniments.
2 Prepare ingredients.
- 2.1 Prepare and portion ingredients according to recipe specifications, using appropriate preparation techniques.
- 2.2 Prepare marinades using flavouring agents, according to cuisine requirements and enterprise practices.
- 2.3 Select and use appropriate cooking equipment.
- 2.4 Prepare sauces and accompaniments according to cuisine and enterprise requirements.
3 Produce a range of menu items.
- 3.1 Produce dishes following standard recipes accurately, according to cuisine requirements and enterprise practices and specifications.
- 3.2 Use suitable cookery techniques and specialised techniques according to requirements of commodities, cuisine style and menu.
- 3.3 Follow food hygiene and OHS regulations and requirements.
4 Present menu items.
- 4.1 Present menu items attractively using appropriate serviceware that takes into consideration shape, colour and texture, and according to cuisine style and enterprise requirements.
5 Store menu items.
- 5.1 Store menu items as required according to food hygiene and safety, under correct conditions and temperatures to maintain quality, extend shelf life and maximise appearance and eating characteristics.
RANGE STATEMENT
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 in the performance criteria is detailed below.
Specialised ingredients and accompaniments may include:
sauces, including nam prik pao, nam pla, oyster and black bean
nuts, such as peanuts and cashews
fresh whole root spices, such as ginger, galangal and turmeric.
Preparation techniques may include:
filleting
portioning
cutting
skinning and peeling
cleaning and gutting
dicing
slicing
trimming
chopping
blanching
marinating
tenderising
coating with curry pastes, marinades and batters.
Equipment may include:
ovens
roasting drums
open spit smoke ovens
woks
tandoori ovens
steamers
barbecues
grills
hot plates
spits.
Dishes to be produced must include a wide variety of meat, poultry, seafood and vegetable dishes, either stand-alone or in combination and may include:
Chinese: roast pork and duck, beef with cashews, and stir fried vegetables
Indian: fish in tamarind sauce, lamb kebabs and kari
Thai: kapi, takrai, gaeng, nam pla, makrut and krung gaeng
Indonesian: gado gado, and grilled skewered chicken
Vietnamese: beef in coconut milk, ginger chicken, and steamed vegetables
Japanese: beef, chicken and fish teriyaki
Malay and Nonya: sugar cane chicken, chargrilled coconut fish, ikan panggang, and rending daging lembu.
Cookery techniques may include:
steaming
boiling
baking
roasting
grilling
barbecuing
stir-frying
deep-frying.
Specialised techniques may include:
tandoor cookery
wok cookery
smoking
marinating
drying
pickling.
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 in the performance criteria is detailed below.
Specialised ingredients and accompaniments may include:
sauces, including nam prik pao, nam pla, oyster and black bean
nuts, such as peanuts and cashews
fresh whole root spices, such as ginger, galangal and turmeric.
Preparation techniques may include:
filleting
portioning
cutting
skinning and peeling
cleaning and gutting
dicing
slicing
trimming
chopping
blanching
marinating
tenderising
coating with curry pastes, marinades and batters.
Equipment may include:
ovens
roasting drums
open spit smoke ovens
woks
tandoori ovens
steamers
barbecues
grills
hot plates
spits.
Dishes to be produced must include a wide variety of meat, poultry, seafood and vegetable dishes, either stand-alone or in combination and may include:
Chinese: roast pork and duck, beef with cashews, and stir fried vegetables
Indian: fish in tamarind sauce, lamb kebabs and kari
Thai: kapi, takrai, gaeng, nam pla, makrut and krung gaeng
Indonesian: gado gado, and grilled skewered chicken
Vietnamese: beef in coconut milk, ginger chicken, and steamed vegetables
Japanese: beef, chicken and fish teriyaki
Malay and Nonya: sugar cane chicken, chargrilled coconut fish, ikan panggang, and rending daging lembu.
Cookery techniques may include:
steaming
boiling
baking
roasting
grilling
barbecuing
stir-frying
deep-frying.
Specialised techniques may include:
tandoor cookery
wok cookery
smoking
marinating
drying
pickling.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare, produce and present a variety of meat, poultry, seafood and vegetable dishes and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
preparation of a variety of meat, poultry, seafood and vegetable dishes and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing meat, poultry, seafood and vegetable dishes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
Methods 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 practical demonstration of preparing, cooking and presenting a variety of meat, poultry, seafood and vegetable dishes and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare, produce and present a variety of meat, poultry, seafood and vegetable dishes and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
preparation of a variety of meat, poultry, seafood and vegetable dishes and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients
safe occupational health and food hygiene practices for preparing, cooking, presenting and storing meat, poultry, seafood and vegetable dishes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines
industry-realistic ratios of kitchen staff to customers
preparation of dishes for real customers within typical workplace time constraints.
Methods 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 practical demonstration of preparing, cooking and presenting a variety of meat, poultry, seafood and vegetable dishes and accompaniments
sampling of dishes prepared by the candidate
written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2133 | THHASC07A | Prepare meat, poultry, seafood and vegetables for Asian cuisines | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF598 | SITHASC301 | Produce Asian cooked dishes | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S608 | SIT30907 | Certificate III in Hospitality (Asian Cookery) | Qualification |
| S599 | SIT20407 | Certificate II in Hospitality (Asian Cookery) | Qualification |
| S615 | SIT40507 | Certificate IV in Hospitality (Asian Cookery) | Qualification |