Assessor Resource

SITHASC304
Produce sashimi

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering organisations that offer Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.

This unit describes the performance outcomes, skills and knowledge required to prepare and present raw fish dishes for Japanese cuisine. It requires the ability to select and prepare ingredients, using relevant equipment.

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

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

prepare sashimi and its accompaniments, including:

kobujime

sashimi (moriawase)

tataki

usu zukuri

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators for sashimi

sashimi ingredients

cultural considerations

features, functions and safe use of food preparation equipment

food safety practices for handling and storing sashimi.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the

Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing sashimi

evaluation of the taste and visual appeal of sashimi prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of sashimi for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for sashimi, equipment, cookery methods and

appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITXFSA201 Participate in safe food handling practices.

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.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients, dishes and food items

adjust flavorings where sauces and accompaniments are not balanced as required

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment, including Japanese knives.

Required knowledge

culinary terms and trade names for sashimi ingredients:

fish types

herbs and spices

condiments

thickening and flavouring agents

season delicacies

cultural and regional considerations and variations for sashimi

characteristics of sashimi:

accompaniments and garnishes

appearance and presentation:

artistic arrangement

uniformity of pieces

freshness and other quality indicators

nutritional value

service style

taste

texture

contents of stock date codes and rotation labels

preparation methods for sashimi:

cutting

portioning

uniformity

equipment used to produce and present sashimi:

essential features and functions

safe operational practices

storage of sashimi:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities

special customer requests

special dietary needs.

Freshness and qualitymay be indicated by:

clear eyes

correct colour of scales

firm texture of flesh

moist but not slimy

pleasant sea odour

red gills.

Equipmentmay include:

items for:

momiji oroshi

sarashinegi.

Accompaniments may include:

fresh condiments:

daikon

ginger root and sauces

wasabi

prepared items:

momiji

oroshi

tosa joyu.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Evaluate freshness and quality of fish prior to preparation. 
Select knives and equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use knives and equipment safely and hygienically according to manufacturer instructions. 
Maintain and kill live seafood in a humane manner and according to regulations. 
Clean, gut and fillet fish and shellfish efficiently. 
Prepare accompaniments according to recipe specifications. 
Minimise waste and store reusable by-products. 
Serve sashimi on tableware of appropriate shape, size and colour taking steps to retain freshness and quality. 
Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements. 
Visually evaluate dish and adjust presentation. 
Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHASC304 - Produce sashimi
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:

Signature:

Date:

Assessment Record Sheet

SITHASC304 - Produce sashimi

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: