Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHASC011 Mapping and Delivery Guide
Prepare sashimi

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHASC011 - Prepare sashimi
Description
Employability Skills
Learning Outcomes and Application 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.The unit applies to hospitality and catering organisations that offer Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

small equipment:

cutting boards

food handler gloves

graters and peelers

knives:

carving knives

filleting knives

utility knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

mincers

scales

service-ware:

platters, dishes, and bowls

cutlery and serving utensils

chopsticks

sets of stainless steel bowls

sharpening steels and stones

stone grinders

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for Asian cookery

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Asian Cookery
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select ingredients.
  • 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.
  • Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.
       
Element: Select, prepare and use equipment.
  • Select type and size of knives and equipment suitable to requirements.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use knives and equipment safely and hygienically according to manufacturer instructions.
       
Element: Prepare fish and accompaniments.
  • 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 requirements.
  • Minimise waste to maximise profitability of food items prepared.
       
Element: Present and store sashimi.
  • Serve sashimi on service-ware 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.
  • Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and equipment safely and hygienically according to manufacturer instructions.

3. Prepare fish and accompaniments.

3.1.Maintain and kill live seafood in a humane manner and according to regulations.

3.2.Clean, gut and fillet fish and shellfish efficiently.

3.3.Prepare accompaniments according to recipe requirements.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Present and store sashimi.

4.1.Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.

4.2.Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.

4.3.Visually evaluate dish and adjust presentation.

4.4.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.

4.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare each of the following types of sashimi:

kobujime

sashimi (moriawase)

tataki

usu zukuri

prepare each of the following sashimi accompaniments:

fresh condiments:

daikon

ginger root and sauces

wasabi

prepared items:

momiji oroshi

tosa joyu

demonstrate use of the following methods when preparing sashimi:

cutting

portioning

uniformity

prepare the above sashimi for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for food safety practices when handling and storing sashimi

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for sashimi ingredients:

fish types

herbs and spices

condiments

thickening and flavouring agents

seasoning delicacies

required changes to sashimi to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of sashimi:

accompaniments and garnishes

appearance and presentation:

artistic arrangement

uniformity of pieces

freshness and other quality indicators:

clear eyes

correct colour of scales

firm texture of flesh

moist but not slimy

pleasant sea odour

red gills

nutritional value

service style

taste

texture

items required for:

momiji oroshi

sarashi-negi

preparation methods for sashimi:

cutting

portioning

uniformity

appropriate environmental conditions for storing sashimi to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce and present sashimi.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and equipment safely and hygienically according to manufacturer instructions.

3. Prepare fish and accompaniments.

3.1.Maintain and kill live seafood in a humane manner and according to regulations.

3.2.Clean, gut and fillet fish and shellfish efficiently.

3.3.Prepare accompaniments according to recipe requirements.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Present and store sashimi.

4.1.Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.

4.2.Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.

4.3.Visually evaluate dish and adjust presentation.

4.4.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.

4.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions must ensure 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. 
Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation. 
Select type and size of knives and equipment suitable to requirements. 
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 requirements. 
Minimise waste to maximise profitability of food items prepared. 
Serve sashimi on service-ware 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. 
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHASC011 - Prepare 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

SITHASC011 - Prepare 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: