Assessor Resource

SITHASC010
Prepare Japanese cooked dishes

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to produce a range of Japanese dishes. 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 Japanese cuisine and to cooks who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Measure, weigh and portion ingredients according to recipe requirements.

3.3.Prepare, cut and portion ingredients according to recipe and cooking style.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Cook Japanese dishes.

4.1.Select and use relevant cookery methods.

4.2.Prepare stocks according to recipe specifications.

4.3.Prepare condiments and accompaniments according to recipe guidelines.

4.4.Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.

4.5.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store Japanese cooked dishes.

5.1.Present dishes on appropriate service-ware.

5.2.Add sauces and garnishes according to standard recipes.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

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

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare at least two different Japanese cooked dishes from each of the following food groups:

condiments or stocks

meat

seafood

seaweed

tofu

vegetables

prepare the above dishes using each of the following cookery methods at least once:

deep-frying

grilling

one-pot cookery

simmering

steaming

prepare the above dishes for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Japanese cooked dishes

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of different Japanese cooked dishes:

condiments:

dried

fresh

preserved

meat:

beef

chicken

pork

seafood:

fish

prawns

squid

seaweed

stocks:

dashi

katsuo

tofu

vegetables:

beans

leafy

root

required changes to dishes to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of Japanese cooked dishes:

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

nutritional value

service style

taste

texture

cookery methods for Japanese cooked dishes as specified in the performance evidence

appropriate environmental conditions for storing Japanese cooked dishes to:

ensure food safety

optimise shelf life

knife care and maintenance

safe operational practices using essential functions and features of equipment used to produce Japanese cooked dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure use of:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

gas electric or induction stove tops (two burners per person)

grillers, burners, ovens or salamanders as appropriate for the type of cuisine

small equipment:

barrels

baskets

containers for hot and cold food

cast iron items

cutting boards

food handler gloves

graters and peelers

electric rice cookers and steamers

knives:

butcher and boning knives

carving knives

filleting knives

utility knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

pans and pots:

stainless steel, cast iron and non-stick fry pans

stock pots

woks

salad spinner

scoops and skimmers

scales

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

chopsticks

sets of stainless steel bowls

sieves

sharpening steels and stones

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

steamers

strainers

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Measure, weigh and portion ingredients according to recipe requirements.

3.3.Prepare, cut and portion ingredients according to recipe and cooking style.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Cook Japanese dishes.

4.1.Select and use relevant cookery methods.

4.2.Prepare stocks according to recipe specifications.

4.3.Prepare condiments and accompaniments according to recipe guidelines.

4.4.Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.

4.5.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store Japanese cooked dishes.

5.1.Present dishes on appropriate service-ware.

5.2.Add sauces and garnishes according to standard recipes.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

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

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare at least two different Japanese cooked dishes from each of the following food groups:

condiments or stocks

meat

seafood

seaweed

tofu

vegetables

prepare the above dishes using each of the following cookery methods at least once:

deep-frying

grilling

one-pot cookery

simmering

steaming

prepare the above dishes for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Japanese cooked dishes

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of different Japanese cooked dishes:

condiments:

dried

fresh

preserved

meat:

beef

chicken

pork

seafood:

fish

prawns

squid

seaweed

stocks:

dashi

katsuo

tofu

vegetables:

beans

leafy

root

required changes to dishes to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of Japanese cooked dishes:

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

nutritional value

service style

taste

texture

cookery methods for Japanese cooked dishes as specified in the performance evidence

appropriate environmental conditions for storing Japanese cooked dishes to:

ensure food safety

optimise shelf life

knife care and maintenance

safe operational practices using essential functions and features of equipment used to produce Japanese cooked dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure use of:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

gas electric or induction stove tops (two burners per person)

grillers, burners, ovens or salamanders as appropriate for the type of cuisine

small equipment:

barrels

baskets

containers for hot and cold food

cast iron items

cutting boards

food handler gloves

graters and peelers

electric rice cookers and steamers

knives:

butcher and boning knives

carving knives

filleting knives

utility knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

pans and pots:

stainless steel, cast iron and non-stick fry pans

stock pots

woks

salad spinner

scoops and skimmers

scales

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

chopsticks

sets of stainless steel bowls

sieves

sharpening steels and stones

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

steamers

strainers

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Check perishable supplies for spoilage or contamination prior to preparation. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to food production sequencing. 
Measure, weigh and portion ingredients according to recipe requirements. 
Prepare, cut and portion ingredients according to recipe and cooking style. 
Minimise waste to maximise profitability of food items prepared. 
Select and use relevant cookery methods. 
Prepare stocks according to recipe specifications. 
Prepare condiments and accompaniments according to recipe guidelines. 
Prepare and use marinades following required steps to ensure flavour balance and fragrance quality. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Present dishes on appropriate service-ware. 
Add sauces and garnishes according to standard recipes. 
Visually evaluate dish and adjust presentation. 
Store dishes in appropriate environmental conditions. 
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHASC010 - Prepare Japanese cooked dishes
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

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Date:

Assessment Record Sheet

SITHASC010 - Prepare Japanese cooked dishes

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: