SITHASC026 — Prepare curry pastes and powders
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What an assessment for SITHASC026 must cover
72 assessable components: 5 elements (18 performance criteria), 5 performance evidence and 43 knowledge evidence requirements, plus 6 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Select ingredients.
- 1.1Confirm food production requirements from standard recipes.
- 1.2Calculate ingredient amounts according to requirements.
- 1.3Identify and select ingredients for curry pastes and powders from stores according to recipe, quality, freshness and stock rotation requirements.
- 1.4Check perishable supplies for spoilage or contamination prior to preparation.
2 Select, prepare and use equipment.
- 2.1Select type and size of equipment suitable to requirements.
- 2.2Safely assemble and ensure cleanliness of equipment before use.
- 2.3Use equipment safely and hygienically according to manufacturer instructions.
3 Portion and prepare ingredients.
- 3.1Sort and assemble ingredients according to food production sequencing.
- 3.2Measure, weigh and portion ingredients according to recipe requirements.
- 3.3Prepare, cut and portion ingredients according to recipe and cooking style.
- 3.4Minimise waste to maximise profitability of food items prepared.
4 Prepare and use curry pastes and powders.
- 4.1Prepare, roast and grind herbs and spices for curry pastes or powders.
- 4.2Select and use cooking processes for pastes according to recipe.
- 4.3Follow standard recipes and make food quality adjustments within scope of responsibility.
- 4.4Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.
5 Package and store curry pastes and powders.
- 5.1Preserve taste and quality through use of appropriate packaging.
- 5.2Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
- 5.3Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
Performance evidence
- follow standard recipes to prepare at least three curry pastes and three curry powders from at least three of the following Asian cuisines (across the preparation of the six curry pastes and powders): Indian, Indonesian, Malay and Nonya, Thai
- prepare above curry pastes and powders for use in at least six different curries or other dishes:
- within commercial time constraints
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when handling and storing curry pastes and powders.
Knowledge evidence
- culinary terms and trade names for ingredients commonly used in the production of curry pastes and powders:
- aromatics
- fat compounds:
- coconut milk
- ghee
- herbs and spices
- oils:
- coconut
- mustard
- peanut
- sesame
- required changes to curry pastes and powders to reflect cultural and regional considerations and variations
- contents of date codes and rotation labels for stock
- characteristics of curry pastes and powders ingredients and finished dishes:
- appearance and presentation
- combinations of spices
- plant structure and parts used for herbs and spices
- quality indicators
- service style
- strength of flavours
- taste
- texture
- characteristics of dishes other than curries that use curry pastes and powders:
- fish cakes
- sauces:
- kecap manis
- kecap asin
- shrimp:
- cakes (blachan)
- paste (peti)
- vegetables, edible flowers and aromatic leaves
- meat and poultry
- seafood
- vegetarian items
- nuts
- preparation methods and considerations for curry pastes and powders:
- marinating
- cooking
- chemical reactions in various processes
- appropriate environmental conditions for storing curry pastes and powders to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce curry pastes and powders.
Foundation skills
- Reading skills: Reading skills to: locate information in standard recipes to determine food preparation requirements interpret manufacturer instructions for equipment locate and read date codes and rotation labels on food products.
- Writing skills: Writing skills to: record notes on recipe requirements.
- Numeracy skills: Numeracy skills to: calculate the number of portions determine cooking times and temperatures measure quantities of ingredients using simple measuring instruments.
- Teamwork skills: Teamwork skills to: listen to instructions and ask questions to ensure timely and efficient mise en place.
- Planning and organising skills: Planning and organising skills to: efficiently sequence the stages of food preparation and production.
- Self-management skills: Self-management skills to: manage own speed, timing and productivity.
Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.
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Questions about assessing SITHASC026
What does an assessment tool for SITHASC026 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHASC026 needs to address all 72 unit components: 5 elements with 18 performance criteria, 5 performance evidence requirements, 43 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for SITHASC026?
Auditori pulls the current release of SITHASC026 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHASC026 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing SITHASC026 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHASC026, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- SITHASC020 — Prepare dishes using basic methods of Asian cookery
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- SITHASC022 — Prepare Asian stocks and soups
- SITHASC023 — Prepare Asian sauces, dips and accompaniments
- SITHASC024 — Prepare Asian salads
- SITHASC025 — Prepare Asian rice and noodles
- SITHASC027 — Prepare Asian cooked dishes
- SITHASC028 — Prepare Asian desserts
- SITHASC029 — Prepare Japanese cooked dishes
- SITHASC030 — Prepare sashimi
- SITHASC031 — Prepare sushi
- SITHASC032 — Produce Japanese desserts
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