Prepare curry pastes and powders
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.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
AQF - Australian Quality Framework
Certificate III, Certificate IV
National Code - Training.gov.au
SITHASC007: Prepare Curry Pastes and Powders
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