This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

preparation for Japanese rice cuisine including following recipe requirements

precision cutting techniques and implements for zushi

evaluating quality of ingredients dishes and food items including blending and balancing flavours and aromatics correct flavour structure texture and consistency correct acid and sweetness balance correct colour and plate presentation

selecting using and maintaining specialised equipment tableware and serviceware for preparing cooking serving and presenting zushi

identifying selecting storing and using typical commodities condiments flavouring agents and seasonal delicacies used in zushi and appropriate preparation methods

use of garnishes for presentation including consideration of colour and eye appeal

safe work practices particularly in relation to bending and lifting and using cutting implements appliances heated surfaces and other equipment that carries a risk of burns

maintaining a tidy workstation

planning and organising

working in teams

problemsolving skills to adjust flavourings where zushi sauces and accompaniments are not balanced as required

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes and for portion control and uniformity

The following knowledge must be assessed as part of this unit

cuisine characteristics and cultural and religious practices related to zushi and sashimi preparation presentation and consumption typical menu items order of service typical accompaniments and garnishes

kitchen and service culture including kitchen organisation

rice types and characteristics

culinary terms related to zushi including regional variations

principles and practices of personal and professional hygiene related to working in a kitchen including appropriate uniform and other personal protective equipment

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to prepare zushi sauces dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

knowledge of zushi and sashimi styles including cultural considerations commodities culinary terminology and equipment

safe occupational health and food hygiene practices for preparing cooking presenting and storing Japanese rice

Context of and specific resources for assessment

Assessment must ensure

preparation of a range of zushi including sauces dips and accompaniments using authentic and appropriate ingredients

demonstration of skills within a fully equipped operational commercial kitchen suitable for Asian cooking including industrycurrent equipment as defined in the Assessment Guidelines

industryrealistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints

Methods 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 practical demonstration of preparing and presenting zushi sauces dips and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of zushi cultural aspects use and importance of typical commodities and flavourings safety issues and food quality indicators

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate such as menus and photographs

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Equipment may include:

A wide variety of rice and zushi must be produced. Sushi types include:

Ingredients for zushi may include prepared:

Preparation of nori may include:

Toppings, accompaniments and garnishes may include: