Assessor Resource
SITHASC018A
Prepare and produce Japanese rice cookery
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all enterprises where Japanese cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision.
This unit describes the performance outcomes, skills and knowledge required to prepare types of rice for Japanese cuisine.
Japanese rice cookery includes the preparation of rice (gohanmono) and its use in sushi (zushi - plural).
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)