SITHASC035Prepare tandoori dishes

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What an assessment for SITHASC035 must cover

36 assessable components: 5 elements (18 performance criteria), 3 performance evidence and 9 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 tandoori dishes 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 spices, tandoori and curry powders according to recipe requirements.
  • 3.3Marinate ingredients under required conditions.
  • 3.4Minimise waste to maximise profitability of food items prepared.

4 Cook tandoori items

  • 4.1Select and use tandoori cooking processes according to recipe requirements.
  • 4.2Follow standard recipes and make food quality adjustments within scope of responsibility.

5 Present and store tandoori dishes

  • 5.1Present tandoori dishes on appropriate service-ware.
  • 5.2Add accompaniments as required.
  • 5.3Visually evaluate dish and adjust presentation.
  • 5.4Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
  • 5.5Clean 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

  • prepare six tandoori dishes using each of the following types of ingredients at least once (at least once across the preparation of the six dishes): meat, poultry, seafood
  • prepare accompaniments for each tandoori dish from the list in the knowledge evidence
  • prepare, plate and present above six dishes: within commercial time constraints and deadlines; following procedures for portion control and food safety practices when handling and storing tandoori dishes; responding to at least one special customer request.

Knowledge evidence

  • culinary terms and trade names for ingredients commonly used in the production of tandoori items: tandoori powder, curry powder
  • cultural and regional considerations and variations to be considered when preparing tandoori
  • contents of date codes and rotation labels for stock
  • processes to use the tandoor for cooking food items
  • characteristics of tandoori ingredients and finished dishes: accompaniments and garnishes, appearance and presentation, freshness and other quality indicators, service style, taste, texture
  • required conditions for marinating: chilling, covered containers
  • common accompaniments to tandoori dishes: rice, vegetables, pickles, chutney, sauces
  • appropriate environmental conditions for storing tandoori dishes to: ensure food safety, optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce tandoori.

Foundation skills

  • Reading skills: 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: record notes on recipe requirements.
  • Numeracy skills: calculate the number of portions; determine cooking times and temperatures; measure quantities of ingredients using simple measuring instruments.
  • Problem-solving skills: evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product; adjust taste, texture and appearance of food products according to identified deficiencies.
  • Planning and organising skills: efficiently sequence the stages of food preparation and production.
  • Self-management skills: 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 SITHASC035

What does an assessment tool for SITHASC035 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHASC035 needs to address all 36 unit components: 5 elements with 18 performance criteria, 3 performance evidence requirements, 9 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 SITHASC035?

Auditori pulls the current release of SITHASC035 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 SITHASC035 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHASC035 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 SITHASC035, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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