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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHASC007

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - follow standard recipes to prepare at least three curry pastes and powders from at least one of the following Asian cuisines: Indian; Indonesian; Malay and Nonya; Thai, and; - prepare above curry pastes and powders for use in at least six different curries or other dishes.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for ingredients commonly used in the production of curry pastes and powders; - required changes to curry pastes and powders to reflect cultural and regional considerations and variations; - contents of stock date codes and rotation labels; - characteristics of curry pastes and powders ingredients and finished dishes; - dishes other than curries that use curry pastes and powders; - preparation methods and considerations for curry pastes and powders; - appropriate environmental conditions for storing curry pastes and powders to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce curry pastes and powders.

Where to next?

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