Prepare curry pastes and powders


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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

Competency Field
Asian Cookery

National Code -
SITHASC007: Prepare Curry Pastes and Powders

Copyright Description

Copyright © 2019 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2081


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