Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare Indian breads

KHU-TOU-0043

Australian Equivalent

SITHASC036

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a variety of Indian breads. 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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Select ingredients.

0043.E1.O1Confirm food production requirements from standard recipes.

0043.E1.O2Calculate ingredient amounts according to requirements.

0043.E1.O3Identify and select ingredients for Indian breads from stores according to recipe, quality, freshness and stock rotation requirements.

0043.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0043.E2.O1Select type and size of equipment suitable to requirements.

0043.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0043.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0043.E3.O1Sort and assemble ingredients according to food production sequencing.

0043.E3.O2Measure, weigh and portion ingredients according to recipe requirements.

0043.E3.O3Minimise waste to maximise profitability of food items prepared.

E4Prepare and cook breads.

0043.E4.O1Shape and size breads according to recipe and organisational standards.

0043.E4.O2Select and use cooking processes according to recipe requirements and bread type.

0043.E4.O3Follow standard recipes and make food quality adjustments within scope of responsibility.

E5Present and store breads.

0043.E5.O1Present breads on appropriate service-ware.

0043.E5.O2Add accompaniments as required.

0043.E5.O3Visually evaluate dish and adjust presentation.

0043.E5.O4Ensure food safety, quality and shelf life by storing breads in appropriate environmental conditions.

0043.E5.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.