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

problemsolving skills to

evaluate quality of ingredients dishes and food items

adjust flavorings where sauces and accompaniments are not balanced as required

selfmanagement 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 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

industryrealistic 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 individuals 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

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

SITXFSA Participate in safe food handling practices

Food production requirements may include:

Freshness and qualitymay be indicated by:

Equipmentmay include:

Accompaniments may include:

To adjust presentation may involve:

Environmental conditions relates to appropriate: