Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC007 Mapping and Delivery Guide
Prepare curry pastes and powders
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHASC007 - Prepare curry pastes and powders |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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.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. Cuisines may be Indonesian, Indian, Malay, Nonya or Thai.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: commercial: blenders and food mills food processors planetary mixers commercial grade work benches (1.5m/person) commercial refrigeration facilities: freezer fridge designated storage area for dry goods and perishables double sink gas electric or induction stove tops (two burners per person) small equipment: containers for hot and cold food cutting boards food handler gloves graters and peelers knives measures: metric calibrated measuring jugs measuring spoons portion controlled scoops mortar and pestle pans and pots: stainless steel, cast iron and non-stick fry pans scales sets of stainless steel bowls small utensils: scoops, skimmers and spiders strainers scrapers whisks: fine stainless steel wire coarse stainless steel wire spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons stone grinders temperature probes thermometers diverse and comprehensive range of perishable food supplies for Asian cookery cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus, standard recipes and recipes for special dietary requirements ordering and docketing paperwork food safety plan guidelines relating to food disposal, storage and presentation requirements safety data sheets (SDS) for cleaning agents and chemicals. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Asian Cookery |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Prepare and use curry pastes and powders. |
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Element: Package and store curry pastes and powders. |
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