SITHASC019 - Prepare Indian pickles and chutneys

Unit code: SITHASC019 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Industry

Online

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to prepare pickles and chutneys served to accompany Indian curries. 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.

Assessment

For Melbourne campuses

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 one pickle from each of the following types of pickles: hot; sweet; spicy;
prepare one chutney from each of the following types of chutneys: hot; sweet;
demonstrate use of each of the following preparation methods when preparing pickles and chutneys: marinating; cooking, 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 pickles and chutneys;
regional considerations and variations to be considered when preparing pickles and chutneys;
contents of stock date codes and rotation labels;
characteristics of pickles and chutney ingredients and finished dishes;
preparation methods for Indian pickles and chutneys;
chemical reactions that occur during various processes in the preparation of Indian pickles and chutneys;
appropriate environmental conditions for storing pickles and chutneys to: ensure food safety; optimise shelf life, and;
safe operational practices using essential functions and features of equipment used to produce Indian pickles and chutneys.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.