Prepare curry paste and powder for Asian cuisines

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHASC009A, 'Prepare curry paste and powder for Asian cuisines'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Prepare curry paste and powder for Asian cuisines' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria




Prepare and produce curry pastes and powders.


Identify commodities for curry pastes and powders, including fresh and dried herbs, spices and aromatics used in Asian cookery.


Select, measure and weigh fresh, dried and preserved herbs and spices in correct quantities to make curry powders and pastes according to recipe specifications.


Prepare, roast and grind herbs and spices for curry pastes or powders, using appropriate equipment and according to recipe requirements and enterprise practice.


Use appropriate secondary ingredients according to menu items and recipe specifications.


Prepare pastes requiring cooking, using correct methods, timing and temperature.


Apply prepared pastes in correct quantities to a variety of meat, seafood and vegetable curries, according to standard recipes.


Use correct cooking procedures in preparing main ingredients, according to enterprise practice.


Use curry pastes and powders.


Apply prepared pastes in correct quantities to a variety of meat, poultry, seafood and vegetable curries according to required timeframes and standard recipes.


Use correct cooking procedures in preparing main ingredients, including chicken, beef, lamb, pork, seafood and vegetables, according to standard recipes and enterprise practice.


Measure and use curry powders according to established methods, menu requirements, cooking times, temperature, cuisine requirements, customer preferences and enterprise practice.


Follow safe work practices.


Carry out duties, including use of equipment, according to food hygiene and OHS requirements.


Maintain a clean and tidy workplace, according to health requirements.

Qualifications and Skillsets

SITHASC009A appears in the following qualifications:

  • SIT30907 - Certificate III in Hospitality (Asian Cookery)
  • SIT40507 - Certificate IV in Hospitality (Asian Cookery)
  • SIT20407 - Certificate II in Hospitality (Asian Cookery)
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality
  • SIT30807 - Certificate III in Hospitality (Commercial Cookery)