Unit of competency Outline

Date retreived
23/07/2026 9:58 AM AWST

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Prepare Asian rice and noodles

Prepare Asian rice and noodles

Unit of competency
National Code
SITHASC025
State Code
OEB04
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
40
Description
This unit describes the performance outcomes, skills and knowledge required to prepare rice and noodles for national and regional Asian cuisines. 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 Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.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 ingredients for rice and noodle dishes 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 blend herbs, spices and other ingredients according to recipe requirements.
  • 3.3. Soak, wash and marinate ingredients as required.
  • 3.4. Minimise waste to maximise profitability of food items prepared.
4. Cook rice and noodle dishes.
  • 4.1. Select and use cookery processes for rice and noodle dishes according to recipe.
  • 4.2. Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.
  • 4.3. Follow standard recipes and make food quality adjustments within scope of responsibility.
  • 4.4. Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
5. Present and store cooked rice and noodle dishes.
  • 5.1. Present rice and noodle dishes on appropriate service-ware.
  • 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.
  • 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
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Replaces
State Code National Code Title Type
AWS25 SITHASC006 Prepare Asian rice and noodles Unit of competency