Assessor Resource
SITHASC207
Produce curry pastes and powders
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. Cuisines may be Indonesian, Indian, Malay, Nonya or Thai.
This unit describes the performance outcomes, skills and knowledge required to prepare curry pastes and powders for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)