This unit describes the performance outcomes, skills and knowledge required to prepare and cook a variety of tandoori dishes. 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 Indian cuisine, and to cooks who usually work under the guidance of more senior chefs.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each competency unit's learning outcomes and performance criteria requirements, including the setting of project and 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: - prepare six tandoori dishes using each of the following types of ingredients at least once: meat; poultry; seafood; - prepare appropriate accompaniments for tandoori dishes, and; - prepare above dishes for at least six different customers.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for ingredients commonly used in the production of tandoori items; - cultural and regional considerations and variations to be considered when preparing tandoori; - contents of stock date codes and rotation labels; - characteristics of tandoori ingredients and finished dishes; - required conditions for marinating; - common accompaniments to tandoori dishes; - appropriate environmental conditions for storing tandoori dishes to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce tandoori.

Where to next?

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