Assessor Resource

SITHASC305
Produce sushi

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 produce sushi. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

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 sushi, sauces, dips and accompaniments, including:

chirashi

maki

nagiri

oshi

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators for sushi

sushi ingredients

cultural considerations

features, functions and safe use of food preparation equipment

food safety practices for handling and storing sushi.

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 sushi

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

projects that allow assessment of the individual’s ability to produce a variety of sushi 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 sushi, 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 sushi, 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.

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of sushi:

herbs and spices

condiments

thickening and flavouring agents

season delicacies

cultural and regional considerations and variations for sushi

characteristics of sushi ingredients and finished dishes:

accompaniments and garnishes

acid balance

appearance and presentation

freshness and other quality indicators

nutritional value

rice types

service style

taste

texture

contents of stock date codes and rotation labels

preparation methods for sushi:

blending and balancing flavours and aromatics

cutting

using the mat

equipment used to produce and present sushi:

essential features and functions

safe operational practices

storage of sushi:

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.

Ingredients may include:

fungi

omelette (tamago yaki)

preserved ginger (gari)

rice

seafood, including sashimi

seaweed

vegetables

wasabi.

Equipment may include:

knives and slicers

rice cooker

service equipment:

crockery

eating utensils

sushi mat

wooden items:

mixing spoon

sushi bowl.

Accompaniments and garnishes may include:

aromatics

pickled vegetables

salad items:

herbs

pungent mustard sprouts

sauces for dipping:

nikiri joyu

nitsume 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 sushi ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according food production sequencing. 
Weigh, measure and prepare sushi ingredients. 
Prepare dashi stocks according to recipe. 
Minimise waste and store reusable by-products. 
Create sushi items using the sushi mat. 
Prepare accompaniments and garnishes, according to required style and recipe. 
Follow standard recipes and make adjustments within scope of responsibility. 
Serve sushi on tableware of appropriate shape, size and colour. 
Present sushi with required garnishes, sauces, dips and accompaniments. 
Visually evaluate dish and adjust presentation. 
Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHASC305 - Produce sushi
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

SITHASC305 - Produce sushi

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: