This unit describes the performance outcomes, skills and knowledge required to prepare and cook sweetmeats for Indian cuisine. 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 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: - prepare each of the following Indian sweetmeats: gajar ka halva; gulab jamoon; kheer; kulfi; malpue; shahitukra; - prepare appropriate accompaniments for Indian sweetmeats; - demonstrate use of each of the following methods when preparing Indian sweetmeats: filling; shaping, 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 Indian sweetmeats; - cultural and regional considerations and variations to be considered when preparing Indian sweetmeats; - contents of stock date codes and rotation labels; - characteristics of sweetmeat ingredients and finished dishes; - preparation methods for Indian sweetmeats; - appropriate environmental conditions for storing Indian sweetmeats to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce Indian sweetmeats.

Where to next?

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