Unit of competency Outline

Date retreived
22/07/2026 4:51 PM AWST

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Prepare dim sum

Prepare dim sum

Unit of competency
National Code
SITHASC014
State Code
AWS17
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
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.The unit applies to hospitality and catering organisations that offer Chinese 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. 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.
  • 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. 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 and store sweet and savoury dim sum.
  • 5.1.Portion and serve dim sum according to recipe requirements.
  • 5.2.Present dim sum on appropriate service-ware.
  • 5.3.Add accompaniments according to standard recipe requirements.
  • 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.
  • 5.6.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
WF604 SITHASC307 Produce dim sum Unit of competency
Replaced By
State Code National Code Title Type
OEA86 SITHASC033 Prepare dim sum Unit of competency