Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHASC015A Mapping and Delivery Guide
Prepare and produce Japanese raw fish (sashimi)
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHASC015A - Prepare and produce Japanese raw fish (sashimi) |
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Description | This unit describes the performance outcomes, skills and knowledge required to prepare raw fish dishes (sashimi) for Japanese cuisine.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit applies to all enterprises where Japanese cuisine is prepared and served. It applies to cooks who would usually work as part of a team under supervision. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITHCCC002A Present foodSITXOHS002A Follow workplace hygiene procedures. | ||
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare fish. |
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Element: Prepare condiments, garnishes and sauces. |
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Element: Prepare and present sashimi. |
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Element: Store sashimi. |
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